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Carotenoid boost

Ingredients 1 large carrot 1/4 baby pineapple 1 stick of celery 1/2 tea spoon of macadamia oil Preparation Make juice from fruits and veggies. Add macadamia oil and stir well.

Chicken with carrot salad

Ingredients 1 organic chicken breast 1/4 lemon Pinch of pink Himalayan salt and black pepper 1 table spoon olive oil 1 table spoon coconut oil 1 large carrot 1/2 table spoon organic raisins 1 table spoon organic coconut yoghurt Preparation Marinate chicken with salt, pepper and lemon juice for 1 hour before cooking. Preheat frying pan on medium with olive and coconut oils. Fry chicken on both sides until golden brown color. Wash ad peel carrot. Shred medium size, add raising and coconut yoghurt and mix all together. Serve chicken with carrot salad.

Ground beef with mushrooms, sauteed spinach, fennel and kale

Ingredients 0.5 kg organic beef mince 200 gr mushrooms 1 carrot 1 zucchini 1 fennel 1 cup baby leaf spinach 1 leaf of kale 3 table spoons extra virgin organic olive oil 1 table spoon coconut oil 1/2 tea spoon ground turmeric 1/2 tea spoon pink Himalayan salt and black pepper to taste Preparation Heat 2 spoons of olive and 1/2 spoons coconut oils in frying pan. Shred carrot and zucchini, put of pan and saute for 5 minutes. Add beef and stir well. As beef turns brown, add turmeric, salt and pepper. Leave of low heat for 15 minutes. Put remaining olive and coconut oils on the pan on the medium heat, fine chop fennel, stir fry until it becomes golden brown. Add chopped mushrooms and cook for an

Pumpkin soup

Ingredients 2 table spoon of coconut oil 1/2 onion, peeled and roughly chopped 1 garlic clove, peeled and roughly chopped 350g pumpkin or butternut squash, peeled, deseeded and cut into cubes 2 carrots, peeled and diced 350g sweet potato, peeled and cut into cubes 1/2 tea spoon ground turmeric 1L fresh boiled water pink Himalayan salt and freshly ground black pepper coconut yogurt dollop (optional) 1 table spoon of hemp seeds per serve Preparation Heat a large casserole or lidded saucepan over a medium heat. Add the coconut oil, then add the onion and garlic and fry for 2 minutes until soft. Add the pumpkin or squash, carrots and sweet potato, stir well to ensure they are mixed with the oil

Chocolate avocado pudding

Ingredients 1 ripe avocado 2 table spoon raw organic cacao powder 1 table spoon coconut yoghurt 1/2 tea spoon flax seed meal 1 table spoon organic natural maple syrup Preparation Mix all ingredients in food processor and blend until smooth. Serve with berries, raw organic cacao nibs or other toppings of your choice.

Bliss balls

Ingredients 100 grams linseeds 100 grams sunflower seeds 50 grams pumpkin seeds 30 grams chia seeds 30 grams goji berries 9 pitted dates 2 table spoons cocoa powder or raw cacao 1 table spoon organic manuka honey 1 table spoons natural vanilla extra 1/2 tea spoon ground cinnamon 1 – 1 ¼ cup water Desiccated coconut for rolling Preparation Throw seed mix into the food processor with cinnamon and cacao until the mix looks crumbly. Add dates, honey, cinnamon and vanilla extract then process again until the mix comes together. Add 1 cup of water as you go to ensure the mixture is soft and forms a soft ball. You may need a little more or less, depending upon consistency. Form approx. 20 decent si

Mango and chia seeds pudding

Ingredients 1/4 cup chia seeds (black or white) 1 cup organic cashew mylk 1 cup frozen mango Preparation Defrost mango and make mango puree. Combine chia seeds with warm cashew mylk, stir well, leave for 5 minutes. Put multiple layers of mango puree and chia seeds in glass. Leave in a fridge for 6 hours or overnight.

Oven baked sweet potato wedges

Ingredients 2 sweet potatoes, washed and cut 1 table spoon extra virgin olive oil 1/4 tea spoon of pink Himalayan salt Preparation Preheat oven to 210C, fan forced. Lay baking paper in tray. Mix sweet potato with olive oil and salt, put on tray, bake for approx 20-25 minutes (depending on appliance)

Coconut pancakes

Ingredients 3 eggs 1/3 full-fat, organic coconut cream 3 table spoons melted coconut oil 3 table spoons homemade unsweetened apple sauce 1/2 cup coconut flour 1/4 tea spoon baking soda 1/4 tea spoon cinnamon pinch of pink Himalayan salt fresh blueberries 1 table spoon organic natural maple syrup per serving (optional) coconut yoghurt Preparation In a large mixing bowl, whisk together the eggs, applesauce, coconut cream and coconut oil and set aside. In a smaller bowl, whisk the coconut flour, baking soda, cinnamon and salt until well combined Add the dry ingredients to the wet ingredients and whisk until no lumps remain and allow mixture to sit for 5 minutes. Heat a large skilled over medium

Zucchini noodle with homemade vegan pesto

Ingredients 3 small zucchini, spiraled or julienned 3 tbsp olive oil pink Himalayan salt and pepper to taste Homemade pesto Preparation Using julienne peeler, make zucchini noodles. Add 1/2 tea spoon slat, stir and leave for 10 minutes in a plate. Squeeze zucchini to get rid of excess liquid. Heat 3 table spoons of olive oil in a pan, fry zucchini for 3 minutes, add pesto and serve.

Purple smoothie with beetroot

Ingredients: 1/2 small beetroot, peeled and chopped 1/2 glass of fresh or frozen blueberries 1 small celery stick 1/4 baby pineapple 1 cup of baby spinach leaves 1 glass of coconut water 1/2 table spoon chia seeds Preparation Put all ingredients into blender and blend for 1 minute or until smooth. Decorate with extra chia seeds on top.

Quinoa breakfast porridge

Ingredients: 1 cup of almond milk 3 tablespoon quinoa flakes 1/2 tea spoon cinnamon Pinch of pink Himalayan salt 1/2 table spoon hemp seeds 1/2 table spoon pepitas 1/2 table spoon sunflower seeds 1/2 tea spoon flax seed meal 1 teaspoon chia seeds 1 teaspoon raisins 2 tablespoons any fresh berries optional manuka honey Preparation: Pour almond or hemp milk in a small pan, add cinnamon and a boil. Stir in quinoa flakes. Wait until boiling and cook 2 minutes, stirring frequently. Remove from heat and allow to cool. Porridge will thicken as it cools. Put to a bowl and add toppings as desired.

Orange Sun smoothie from Cauli

Ingredients: 1 peeled, diced, seedless orange 1/2 carrot 1 floret of cauliflower 1/4 baby pineapple 1/2 tea spoon flax seed meal 1/2 passion fruit pulp Preparation: Mix and blend all ingredients except passion fruit pulp for 1 minute or until smoothed. Decorate with passion fruit pulp and serve.

Vegan Pesto

Ingredients: 2 cups (tightly packed) fresh basil, rinsed and thoroughly dried 1/3 cup raw walnuts or pine nuts 1/2 cup extra virgin olive oil 1 large clove garlic, chopped 1/4 tea spoon of pink hymalayan salt and black pepper 3 table spoon vegan cheese (optional, I use "Bio cheese, my life") Preparation: Place in food processor, blend until smooth. ready!

Green smoothie from Brocc

Ingredients: 1/2 banana 1-2 florets of broccoli 1 medium kale leaf 1/4 baby pineapple 1 cup of spinach 1 celery stick 1/2 tea spoon of flax seeds 1 cup of freshly squeezed orange juice Preparation: Put all ingredients in blender and blend until smoothed (approx 1-2 minutes depending on blender power). Breville The Boss blends for 1 minute on Green Smoothie mode. * Serving suggestion: decorate with raw cacao nibs, dried cranberries or other berries

Gluten-free chocolate muffins

Ingredients: 1 cup of buckwheat flour 1 cup almond flour 1 tea spoon of baking soda 3 table spoons flax seed meal 2 table spoons raw cocoa powder 2 cups of water 4 pitted dates 2 table spoons of coconut oil Preparation: Preheat oven to 170C. Mix all dry ingredients in a bowl. Blend pitted dates with 1 cup of water. Mix together ingredients, dates and 1 cup of water Put mixture into silicon cupcake molds, approx 12 muffins Bake for 45 minutes or until a wooden toothpick, inserted in the middle comes out clean We recommend using silicon molds as mixture sticks to the paper

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