Greetings, Thrones fans! Pull up a medieval-style bench at the feasting table and join us for the virtual festivities. Here you’ll find vibrant recipes based on GoT-related themes, infused with whimsy and sprinkled with magic rather than recreations of dishes featured in GRRM’s books or HBO’s show, partly because those of us who prefer to eat a plant-centric diet would struggle with pigeon pie and horse meat jerky, and partly because it allows for greater freedom of creativity and interpretation!

If you’d like to join this year’s FoT celebration, it will run throughout the GoT season. Your recipe /recipe remake links and images hashtagged #FoodofThrones2017 on social media will be featured here and via my Instagram account, if you so wish.

And if you’d like to contribute to a charitable cause in exchange for access to the entire pool recipes and FoT party participation, it would be greatly appreciated too. Please take a second to tell us via the poll below who you’d like to show your support for, then pop by their official site to make a positive contribution to the cause.





Watch the video to see the full range of submissions and their creators (credited at the end of the video). For reference, the weekly themes from last year’s Food of Thrones party, were:

Week 1: Lannister
Week 2: Magic
Week 3: Redemption
Week 4: Creatures of Ice & Fire
Week 5: Houses & House Words
Week 6: Landscapes of Ice & Fire
Week 7: Triumphs & Tragedies
Week 8: Episode Titles

*If you included a full recipe (not just a list of ingredients) with your submission/s last year and don’t see it in the list below, feel free to drop me a line. Include your image, a link to the original post and the recipe in an email and send it to with the subject line Food of Thrones. I’ll try to include it. Please bear in mind that I have only ever featured veggie recipes on this blog.


The weekly themes from this year’s Food of Thrones party will be released week by week, so stay tuned if you want to join in the creative celebration.

Season Premiere: For the fallen
Creators (left to right, top to bottom) redladybird.wellness, healthyeating_jo , the_golden_hour_, plantfuelledchaos,  erin_dreamingofalmonds, debbykjacksonredladybird.wellness, rawcrush, creativekitchening, mari.linnivitalityandmore

Week 1: The north remembers
Week 2: ?
Week 3: ?
Week 4: ?
Week 5: ?
Week 6: ?


Lannister lion sigil: click on this link to download a traceable template.

Winterfell chocolate bar wrapperdownload a free printable chocolate bar wrapper here.




By Marisa Marzipan





300 ml plant mylk of choice (I used cashew)
200 ml cold coffee (I used decaf)
1/2 tsp organic vanilla powder
1-2 tsp organic maca powder (optional)
1 tbsp chocolate protein powder (optional)
Half a chopped chocolate protein bar of choice
Approx. 250 ml ice cubes
+ 3 tbsp chocolate sauce (see below)


3 tbsp coconut oil
3 tbsp raw cacao powder
3 tbsp rice malt syrup**


Half a chopped chocolate protein bar of choice
Edible flower sprinkles (I used add:taste)
+ remaining chocolate sauce


  1. Make the chocolate sauce by simply combining all sauce ingredients in a small pan and heating through while stirring over a low heat. Remove from heat and allow to cool slightly (it will thicken a little as it cools).
  2. Pour mylk of choice into a blender. Add the other mylkshake ingredients plus 3 tablespoons of the chocolate sauce (reserving the rest for serving). Blitz the mix until well combined and smooth.
  3. Drizzle chocolate sauce around the inside of two large glasses then pour mylkshake mix into both.
  4. Top each drink with chopped chocolate protein bar of choice and edible flower sprinkles.


** For another vegan option, use maple syrup. To make it Paleo, you could also use honey instead of rice malt syrup.


By Marisa Marzipan


To make my “Lannister Lion sigil” (pictured below), make a half portion of my Turmeric Fudge (next recipe) and flatten it out on a baking paper-lined tray to approximately 3mm in thickness. After popping the tray in the freezer for a couple of minutes to harden, use the template attached here, transferred onto baking paper, as a guide to cut around (using a sharp, small knife).

Top your raw cakes or pies with this sigil and surround it with a wreath of dried pomegranate to invoke the spirit of Kings Landing at your Thrones fest!


By Marisa Marzipan



120 ml unsalted almond butter or tahini
4 tbsp rice malt/maple syrup
4 tbsp melted coconut oil
1/2 teaspoon ground turmeric
2 tsp vanilla extract
400 ml ground quinoa oats


  1. Line a small baking pan with baking paper.
  2. If you want to keep your fudge technically “raw”, make sure all your ingredients are at room temperature and stir them in a mixing bowl to combine (you could also use a food processor). Otherwise you can gently warm the wet ingredients in a medium pan over low heat to bring them together before adding the quinoa oats and turmeric, stirring well to combine.
  3. Pop the fudge mixture into the lined baking tray. Use a spatula or the back of a large spoon to flatten the mixture. Try to create a smooth surface & even thickness.
  4. It shouldn’t take long for the fudge to firm when chilled. To do it quickly, place it in the freezer for 5-10 minutes. Remove fudge from tray, cut as you like into squares, bars or candy-sized pieces.


*Use tahini or other seed butter in the case of nut issues. It’s delicious too, I promise!


the “You know nothing, Jon Snow Cone”.
By Marisa Marzipan

500 ml blood orange and black currant juice (or make your own using 35 ml blackcurrant puree, 150 ml blood orange juice + 315 ml apple juice)
Cranberry powder


  1. Pour juice into a large metal pan.
  2. Freeze for around 3-4 hours then break it up using a fork.
  3. Continue freezing the granita for a further 2 hours.
  4. Spoon the granita into dessert glasses (I served mine in cups passed down to my hubby from his Swedish grandmother). Garnish with a dusting of cranberry powder and serve immediately.


a tribute to Winterfell.
By Marisa Marzipan


100 ml unsalted almond butter
4 tbsp rice malt/maple syrup
4 tbsp melted coconut oil
1 tsp matcha powder such as Matcha Maiden
10 drops mint flavoured liquid stevia OR 1/4 tsp mint extract
325 ml quinoa oats (or plain oats)
75 ml crunchy quinoa/bran flakes (or other crisp flake-style cereal)
1-2 tsp cacao powder
40 g dark mint chocolate or plain dark chocolate

TO DECORATE (optional)
Melted dark chocolate of choice
Cacao nibs
Matcha white chocolate


  1. Line a small baking pan with baking paper.
  2. Blitz quinoa oats/oats in a food processor to make a coarse flour.
  3. Add remaining ingredients except for the chocolate and blitz until well combined (a shiny dough should start to form).
  4. Roughly chop/break up the chocolate and pulse blitz in with the rest of the mix to break it up and incorporate.
  5. Pop the mixture into the lined baking tray. Use a spatula or the back of a large spoon to flatten the mixture. Try to create a smooth surface & even thickness.
  6. It shouldn’t take long for the fudge to firm when chilled. To do it quickly, place it in the freezer for 5-10 minutes. Remove slab from tray, cut as you like into squares, bars or candy-sized pieces.
  7. Eat as is or drizzle with dark chocolate and sprinkle with toppings of choice (such as chopped matcha white chocolate, mint chips and cacao nibs).
  8. If wrapping, cover bars with foil first, then secure your cut out printable wrapper with tape or glue.



A beautiful homage to the not-so-beautiful Purple Wedding of Game of Thrones.
By Emma, The Artful Foodie.



2 tbsp chia seeds
2 tbsp gluten-free oats
250 ml oat milk/milk of choice
125 ml of yogurt of choice
125 ml of coconut cream
1/2 tsp vanilla bean paste
1 tbsp rice malt or maple syrup

A handful of blueberries
1 tbsp acai powder

1 tbsp raspberry powder  (or 125 ml of crushed raspberries)
1 tsp beetroot powder (optional)

1 tsp Forever Beautiful powder by Your Superfoods (optional)

Berries of choice plus edible flowers such as violas


  1. Firstly, pop a can of coconut milk in the fridge upside-down over night. The next day open from the top and drain away the liquid. Scoop out the thick coconut cream that should remain and whip, add a little vanilla bean paste as you go. Set aside. (Add a little sweetener to taste if you wish)
  2. Add chia and oats into a bowl and add the milk, whisk briskly for a minute and then stir continuously until it starts to thicken (this prevents clumping) then allow to sit overnight or at least an hour in the fridge.
  3. Take it out and add the sweetener and yogurt (add yogurt a little at a time to prevent it becoming too liquid) and then separate equally into 3 smaller bowls.
  4. Add the acai and blueberries to the first bowl and mix well, mashing the berries as you go, then add to the bottom of your jar.
  5. Add the raspberries or powders to the second bowl and mix well, pour over the first layer.
  6. Then add the powder to the last bowl and add to the jar.
  7. Top with the coconut cream, berries and flowers (optional)… Enjoy!


Inspired by the dark magic of The Warlocks and Pyatt Pree’s
failed attempt to imprison the Mother of Dragons in the House of the Undying.

By Apple Fall Tree.

70 ml gin (aka Mother’s Ruin)
70 ml tonic
70 ml Fresh Orange juice
2 tbsp muddled fresh blackberries
A  generous squeeze of lime
Pinch of acai berry powder
Tiny pinch of pink Himalayan salt


  1. Shake vigorously until well combined.
  2. Wet the rim of the serving glass with an extra squeeze of lime juice and roll in a mixture of acai berry powder and crushed Himalayan pink salt.


By Alison / Food by Mars

1 cup pitted Kalamata olives
2 tbsp capers
1 garlic clove, minced
2 tbsp extra virgin olive oil


Mix all ingredients in a food processor until a paste is formed and serve!



By Edgar Raw


1 cup of sprouted brown rice and quinoa
1 cup of chopped Joi choi
2 cup of chopped cabbage
1 yellow bell pepper
1 red bell pepper
1 cup of diced carrots
Half an onion
3 garlic cloves
A generous thumb of ginger
2 tbsp of lemon juice
½ a cup of basil
1-2 Thai chilies
4 tbsp of soy sauce (or any soy sauce alternative)
1 tbsp of maple syrup
¼ of a cup of water
1-2 tbsp of coconut oil
A dash of black pepper
1 tsp of coriander

Top with tomatoes, zesty sprouts, lemon, avocado, nasturtium flower, and GoRaw sprouted watermelon seeds.


  1. Before you start cutting your veggies start boiling 1 cup of rice/quinoa with 2 cups of water for 25 minutes.
  2. Then in a pan cook onions with coconut oil for 5 minutes.
  3. Then add your Thai chilies, garlic ginger and soy sauce.
  4. Add your carrots, seasonings, and liquids then sauté for another 5 minutes.
  5. After another 5 minutes add your basil, joi choi and cabbage and saute for another 5-8 minutes.
  6. Then turn of the heat and add your bell peppers and let it cool down.
  7. Then your rice/quinoa will be ready and pour it through a strainer and dispel the excess water.
  8. Now add your rice/quinoa to the sauté and mix thoroughly. At the end just add your toppings and a dash of black pepper. Enjoy.


Baked Avocado Eggs with Chilli Salsa.
y Erin of Dreaming of Almonds

Serves 4


2 large, ripe avocados
4 small free-range eggs
2 cups cooked quinoa*
2 cups sweet potato mash/puree, warmed**
1 long red chilli, finely sliced (optional if you don’t like the heat – or if you prefer more, go for a couple of smaller, hotter chillies)
1 red onion, finely diced
2 tbsp finely chopped coriander stems, plus 1/4 cup coriander leaves, chopped
1 Lebanese cucumber, finely diced
8-10 cherry tomatoes, quartered
1 red or yellow capsicum, finely diced
1 tbsp extra virgin olive oil
Juice of 1 lime (alternatively use 1/2 a lemon, or 1 tsp of apple cider vinegar)


  1. Preheat oven to 220 degrees celsius, and line a small baking dish with baking paper. I also filled the bottom of the dish with uncooked rice (the same rice I keep re-using as a pastry baking weight), to help stabilise the avocados.
  2. Halve the avocados and remove the seeds. You may need to scoop a little of the avocado out to make the seed ‘hole’ bigger – save this to add to the salsa. Place the avocado halves in the baking dish.
  3. Break an egg into a small cup, and carefully tip into an avocado half. Repeat with the remaining eggs and avocado halves. Season with salt and pepper, and bake for 15 minutes.
  4. Meanwhile, combine the chilli, red onion, coriander, cucumber, cherry tomatoes and capsicum in a bowl. Add any reserved avocado if you have it. Add the olive oil and lime juice and stir to combine.
  5. Distribute the sweet potato puree between serving plates, and scatter the quinoa over the top. Top with a baked avocado half, and serve with the chilli salsa. Add a dash of Tabasco if you like.


By My Vital Ingredients

1 tbsp of hemp seeds (hearts)
1 and half tbsp of coconut milk
1 tsp of honey
Pinch of cinnamon
Pinch of pepper


  1. Mix and grid all of the above ingredients in a manual grinder.
  2. Add shredded radish on top.
  3. Serve chilled.


By Fran / The Golden Hour

For the base

100 g rolled spelt flakes
75 g rolled oats
30 g almonds
3 tablespoons coconut oil
2 tablespoons agave nectar
2 dates
1 flax egg
For the jam
1 cup cherries
1 tablespoon lemon juice
1 tablespoon agave nectar
2 tablespoons chia seeds


  1. Mix all the ingredients together in a food processor and transfer 2/3 of it in a small baking pan with parchment paper and bake for 10 minutes (or until golden brown) at 180°C.
  2. In the meantime, cook the cherries in a sauce pan for 25 minutes until they become soft.
  3. Mash them with a fork (or with a mixer if you don’t like the pieces).
  4. Turn down the heat and add the lemon, the agave and the chia seeds.
  5. Let chill for 5 minutes until thick and then spread some on the base.
  6. Sprinkle the rest of the crumble on top and bake for another 10 to 15 minutes.


By Marie, 8thandlake

1 portion coconut yogurt
Popped quinoa
Maple syrup to taste

Add coconut yogurt to a serving bowl, sprinkle with popped quinoa and drizzle with maple syrup. Serve and enjoy!


By Fiona Sheppard, Raw Crush

For cashew spread

125 ml cashews
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper

Baby kale
Black beans
Snow pea sprouts
Kumato tomatoes
Red cabbage
Purple carrot


  1. Blitz spread ingredients until smooth.
  2. Spread on bread of choice. Top with remaining ingredients one at a time (in layers).


By Ashley, Nourish Me Mum


For cherry compote

250 ml of chopped cherries
1 tablespoon of coconut sugar
½ teaspoon of vanilla extract


In a small pan, combine chopped cherries with coconut sugar and vanilla extract and cook on a low heat for 10-15 minutes stirring occasionally until the cherries cook down, release liquid and become sticky and delicious.

For pancakes

3/4 cup mashed banana (approximately 2 medium bananas)
1/2 cup egg whites or 3 free range eggs* lightly whisked
1/2 cup buckwheat flour **
1/2 teaspoon baking soda
1/8 teaspoon of sea salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon flax seeds
1 tablespoon chia seeds

Optional: 1 tablespoon of liquid sweetener of choice such as maple syrup, rice malt or agave.

Coconut oil for pan


  1. In a small bowl mash banana. In a large bowl combine buckwheat, baking soda, salt and cinnamon.
  2. Add egg whites or whisked eggs* to buckwheat mixture.
  3. Fold through banana and sweetener if using. Add flax and chia.
  4. Let sit for 5 minutes and allow batter to thicken.
  5. Heat a large frying pan on a low-medium heat, add coconut oil to grease pan. Using a 1/4 cup measuring cup or scoop of choice pour pancakes of desired size. Typically I fit four in a pan. (I like to make small ones for the kids).
  6. Cook until bubbles form on top. Flip and cook for a further minute.
  7. Transfer to a plate as you cook, four in the pan at a time.
  8. Serve with compote.



NOTE: * If you use whole eggs, add 2 tablespoons of almond, soy or milk of choice at the end of the recipe steps and mix well to loosen batter. 

** You can replace buckwheat flour with the same quantity of protein powder of choice for high protein pancakes.


By Sheena, foodelight16


1 frozen banana
1/2 dragonfruit

1 kiwi
Desiccated coconut
Quinoa puffs
Slices of banana
Chia seeds


Blitz smoothie ingredients until smooth. Pour into a serving bowl and top with remaining ingredients.


By Nathalie Sader


1 1/2 cups of arrowroot flour
1/3 cup of coconut flour – 2 tsp cream of tartar
1 tsp baking soda
1/4 tsp cinnamon powder
1/3 cup coconut milk
1 tsp apple cider vinegar
1/2 cup mashed banana
1/4 cup melted coconut oil
2 tbsp coconut butter
1 tbsp melted coconut oil
5 tbsp maple syrup


  1. Mix dry ingredients with a hand whisker and set aside.
  2. Add apple cider vinegar to the milk to make kind of buttermilk.
  3. Meanwhile Mix all the other wet ing together on a very low heat until it is all melted. Add the buttermilk mixture and turn off heat.
  4. Pour the wet ing over the dry ones and mix with an electrical hand mixer until well incorporated.
  5. Refrigerate for 30 mins.
  6. Heat enough coconut oil in a deep non stick skillet.
  7. Take the dough out of the fridge and divide into 6 to 8 balls. Roll each ball with your hands to form a log, then stick the extremities together and use your fingers to shape it like a donut.
  8. Fry in the oil on medium heat until golden brown, repeat in the other side.
  9. Place cooked donut on a plate covered with paper towel. Repeat process for remaining donuts.


To make the glaze

1 1/2 cup of coconut milk
2 tbsp if coconut butter
15 to 20 drops of liquid stevia
2 tbsp of arrowroot powder diluted in 2 tbsp of cold water


  1. Pour the milk in a saucepan, bring to a boil and let simmer on low heat for 30 minutes to become more concentrated.
  2. Add the arrowroot with water mixture and stir, you will see the mixture thickening in about a minute. When it thickens, turn off the heat, add stevia and mix.
  3. Let cool completely before you ice your donuts.



Slice through centre of donut width ways, fill with mashed raspberry mixed with a bit of maple syrup and chocolate protein bar pieces, sandwich with the top and enjoy.


A sweet treat for not-so-sweet Dothraki bad boy, Khal Drogo by Caiti Stevens, plantfuelledchaos

Prep time: 10 minutes | Cooking time: 30 minutes | Serves: 3

2 cups frozen raspberries
1 cup frozen blueberries
2 tsp lemon juice
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
3 tsp butter melted
3 tsp rice malt syrup
1 sheet puff pastry


Coconut sugar


  1. Pre-heat a fan forced oven to 170 degrees celsius, then mix together all of the ingredients except the puff pastry in a large mixing bowl, stirring well to ensure the spices cover all the berries.
  2. Pour the mixture into small ramekins (ensure they are oven-proof) and set aside.
  3. Cut a horse crest shape out of the puff pastry and place it atop a round pastry shape. Cover the berry mixture with the pastry lid and brush a little extra rice malt syrup over to brown it in the oven. If using coconut sugar, sprinkle a little over the top of the lid.
  4. Cook for 30 minutes, or until puff pastry if turning golden and the berry mixture is bubbling.
  5. Serve hot with your choice of ice-cream (or nicecream).