Recipes

Ingredients:

• 80 g ground almonds
• 100 g pitted dates
• 130 g dried apricots
• Zest of half an orange and half a lemon
• ½ tsp ground cinnamon
• 1 tsp ground mixed spice
• 1 tsp raw vanilla powder or 1 tsp vanilla bean paste, not raw

Mix all ingredients for the puddings in a food processor and grind until the mixture starts to clump together. 

Take about 1 tbsp of the mixture and roll into a ball. 

The mixture should make about 12.

You could top with a cashew cream or a raw chocolate or just leave as they are!!

*Optional: Swap apricots for other dried fruits such as golden berries, goji or cranberries.  You could also add a mushroom powder or maca or mathca powder for extra nutrition.

Gluten free

Refined Sugar free

Dairy free

Ingredients:

• 200 g cacao butter (1 cup) or raw, extra virgin coconut oil (or a combination of 100gram of each), melted
• 30 g cacao powder (¼ cup) 
• 2-4 tbsp rice malt syrup, honey or maple syrup -you can adjust the sweetness to your taste

Melt cacao butter or coconut oil.  Take off the heat and add the remaining ingredients.  Pour into chocolate moulds or spread on baking paper to make choclate bark or drizzle on your favourite raw treats.

*Optional:  You can add extras like nuts, coconut, berries, mushroom powders, maca, matcha or a green or reds powder for extra yum!!

Gluten free

Refined Sugar free

Dairy free

Ingredients:

• 2 cups milk coconut milk
• 1/2 cup chia seeds
• zest and juice of 1/2 a lemon
• 1 cup raspberries (fresh or frozen)
• 1 tbsp rice malt syrup or monkfruit sweetener

Blend all ingredients together.  Add the chia seeds last as I find they can clump together.  Pour into little ramekins, bowls or teacups.  Pop some extra raspberries on top to serve if desired. 

Gluten free

Refined Sugar free

Dairy free

Avocado x 1

Cacao x 1 dessert spoon - adjust to your taste 

Banana x 1

Coconut milk x 200ml - adjust to the thickness you like.  I often add more and make it more like a smoothie texture.

Monkfruit sweetener x 1tsp - adjust to taste

or rice malt syrup

Blend all together.  Adjust cacao, coconut milk and monkfruit sweetener to your liking.

Enjoy!!

Gluten Free

Refined Sugar Free

Dairy Free

Onion x 1

Garlic cloves x 6 (Add more if you love garlic like me!!)

Ground turmeric x 1 teaspoon

Fresh grated ginger x 1 tablespoon

Coconut milk x 400ml

Sea salt to taste (I use Herbamare)

Ground black pepper to taste

Cayenne pepper to tase (1/4 tspn)

Fresh lemon juice to taste

Coconut oil for sauteeing

Saute garlic, onion and ginger with the coconut oil, over a medium heat, stirring frequently.

Once the onion has softened, add the turmeric and stir until combined.

Add the coconut milk and reduce to a low simmer.  

Add salt, pepper, cayenne and lemon juice to taste.  Simmer over medium heat for 3-4 minutes.

You can sieve it to remove the larger pieces or you can eat it as is. 

This soup lasts in the fridge for a few days or can be frozen.   

1 x ripe banana

1/2 avocado

1-2 dessert spoons cacao (adjust to your taste)

Frozen raspberries to taste

Coconut water (adjust to thickness you like.  Add less to make a thicker smoothie bowl)

Hemp seeds

Blend all ingredients except hemp seeds in blender and serve sprinkled with hemp seeds.

Hemps seeds can be substituted for chia seeds or add them both!!

Coconut water can be substituted with coconut or almond milk

Gluten free

Refined sugar free

Dairy free

1 cup walnuts

1 cup Medjool dates (normal dates work fine too)

2 tblspn cacao

Blitz walnuts in a food processor or Thermomix until crumbly.  Add the remaining ingredients and blitz again.

Roll into balls and done!!

You can soak the dates to make them softer if you like, I have a Thermomix so I skip the soaking and it works fine.

Optional- you can add extras such as coconut, chia seeds or hemp seeds.  Plus you can roll them in these ingredients as well.

Play around with different ingredients to discover new flavours.  

Gluten free

Refined Sugar free

Dairy free

2 x very ripe avocados

2 tblspn red onion  or spring onion, finely chopped

1 clove garlic minced

1/2 red capsicum finely cut

1/2 tspn ginger minced

1/4 cup hulled hemp seeds

2 tbspns orange juice

1 small chilli finely chopped

2 tbspn hemp seed oil

Juice half lime

Halve avo's and mash flesh in a bowl with lime juice and hemp oil until you get a chunky consistency.  Add remaining ingredients and mis well.  Salt to taste.

Serve with crackers.

I have made this without:

Hemp oil

Ginger

Chilli

Orange juice

And it was still delicious so if you don't have all of the ingredients, you can still make a delicious guac!!

Gluten free

Refined sugar free

Dairy free

175 g (1 cup) pitted dates (dried or medjool)

2 tbs cacao powder)

4 tbs peanut butter

150 g (1 and 1/2 cups) raw almonds

3-4 tbs rice malt syrup

Place the dates, cocoa powder and peanut butter into a food processor or blender. Blend until the mixture resembles a paste.

Add the almonds and rice malt syrup and blend until desired chunkiness is achieved. 

If your mixture is too dry, add 1tbs extra of rice malt syrup and pulse to mix through. 

Use a spoon to roll the mixture into tablespoon sized balls.

Store in fridge for a week (if they last that long!!)

1.5 cups dairy-free milk ( coconut or almond)

1/2 large banana

1 tbsp cashew or peanut butter

1 serving (scoop) unflavoured collagen (Nutra Organics)

1 tbsp cacao powder

2 tsp maca powder (optional - great for hormone balance)

2 tbsp chia seeds or hemp seeds

2 handfuls spinach leaves (about 2 cups)

Blend all ingredients together in a smoothie and serve!!

Gluten free

Refined sugar free

Dairy free

1 1/4 cup dairy-free milk (coconut or almond)

1/4 cup berries (any mixture of blueberries, raspberries, strawberries, etc.)

2 tbsp chia seeds or hemp seeds

1 serving plant-based protein powder

2 tbsp walnuts or any nut you prefer

2/3 cup ice (you can use coconut water ice blocks)

2 handfuls spinach leaves

Blend all ingredients together and serve!

Gluten free

Refined sugar free

Dairy free

 2 Cups dry white navy beans

 4 Garlic cloves chopped

1 large llek, chopped

1 tbsp fresh thyme chopped

4 cups bone broth

1 bay leaf

Salt and Pepper to taste

1 1/2 tbspns Miso paste

Add beans, garlic, leek, thyme, broth and bay leaf to slow cooker.  Season with salt & pepper.

Cook on high for 4-6 hours or until beans are soft.

Remove the bay leaf.  Stir in the miso and enjoy!

Gluten free

Refined sugar free

Dairy free

227g chicken thighs

Juice of 1/2 lemon

1/4 cup fresh sage

Salt and pepper to taste

1/2 cup red onion chopped

1 large carrot cut into sticks

1 large zucchini cut into sticks

2 tbspns cocnut oil melted

1 tbspn spring onion

In a bowl add the chicken, lemon juice, sage, salt & pepper.  Cover with lid or plastic wrap and sit in fridge for 20. minutes.  Whilst waiting for chicken to marinade, prepare the veggies.

Preheat oven to 220C (425F) and line a baking tray with baking paper.

Place chicken and veggies on the tray and baste with melted coconut oil. Sprinkle with salt & pepper.

Cook for 25-30 minutes or until everything is cooked through.  

Serve sprinkled with spring onions and enjoy!!

3 cups strawberries

2 tbspns mint leaves

2 tspns maple syrup

16 ice cubes

1/4 cup water

Add all ingredients to a blender and blend until smooth.

Pour into glasses and enjoy!

Gluten free

Refined sugar free

Dairy free