RECIPES

A nutrient dense juice that will help you achieve your wellness goals. Aim to consume one green juice daily and say hello to feeling your best!

RECIPE: Makes 2

Ingredients:

• 3 Green Apples, unpeeled
• 1 large Cucumber, unpeeled
• 2 cups Spinach leaves
• 1/2 cup Coriander
• 1/2 cup Parsley
• 2 tsp Green Spirulina
• 1 cup Coconut Water

Put all the ingredients through a juicer except for the Spirulina & Coconut Water. Add the Spirulina and Coconut Water to the juicer jug and stir well. Add 2-3 ice cubes in 2 glasses. Serve!

Looking for a natural way to feel more energised & alive? This beautiful blend of beetroot, greens & lemon supports your body with real, nourishing ingredients.

RECIPE: Makes 2

Ingredients:

• 2 medium Beetroot (chopped)
• 1 cup Oak Lettuce (loosely packed)
• 1 medium Cucumber
• Handful fresh Coriander
• 1 Lemon (peeled)
• 1 cup cold filtered water (adjust for consistency)

Optional - 1 tsp Alfalfa powder

Put all the ingredients through a juicer except for the Alfalfa & Water. Add to the juicer jug and stir well. Serve!

With juicy sweet peaches and tangy oranges, this smoothie is satiating, super delicious and packed with vitamins and minerals! 

RECIPE: Makes 2

Ingredients:

• 3 Peaches, chopped
• 2 Oranges, peeled and chopped
• 1 tsp Ginger Powder
• 2 tsp Cinnamon
• 1 tsp Vanilla Essence
• 2 tbsp Ashwaganda Powder
• 1/2 cup Mint
• 2 cups Plant Milk

• Garnish- extra Mint

Put all the ingredients into a blender and blend till smooth and creamy. Add cold water if required. Serve with a garnish of mint!

Fall in love with this exotic, Persian-inspired smoothie brimming with the delicate flavour of rose petals and Strawberries! 

RECIPE: Serves 2

Ingredients:

• 2 cups Strawberries
• 1 cup Almond Butter
• 2 cups Rose Petal Tea, cooled
• 1 tsp Vanilla Essence
• 1 tsp Cardamom
• 1 tsp Siberian Ginseng
• 1 tbsp Rosewater
• 2 tbsp Maple Syrup
• 2 cups Plant Milk

• Garnish- Hibiscus Powder 

Steep 4 tsp of Rose Petal Tea in 2 cups of hot water. Let cool. Put all the ingredients into a blender and blend till smooth and creamy. Serve with a sprinkle of Hibiscus Powder.

Escape to paradise with this refreshing, nutrient-packed smoothie made with pineapple, banana, coconut, mint, and ashwagandha.

RECIPE: Serves 2

Ingredients:

• 1 cup fresh chopped pineapple 
• 1 Banana, peeled and chopped
• ½ cup coconut milk, chilled 
• 1 cup coconut water, chilled
• ½ cup fresh mint leaves 
• 1 tsp organic Ashwagandha powder 

• Garnish- Mint leaves

Add pineapple and banana to a blender.

Pour in coconut milk and coconut water.

Add mint leaves and organic ashwagandha powder.

Blend until smooth and creamy. Pour into a tall glass and garnish with mint.

Feel amazing with this super nutritious smoothie brimming with goodness! Designed to help you feel refreshed, balanced and energised.

RECIPE: Serves 2

Ingredients:

• 1 1/2 cups Oak lettuce
• 1 cup Spinach leaves
• 1 tbsp Oregano leaves (fresh)
• 1 tbsp Lemon Balm leaves (fresh)
• 1 tsp Turmeric
• 1 fresh Calendula (petals only OR 2 tsp Calendula Powder)
• 1 cup Mango (diced & frozen)
• 600ml Cold Water

Wash all the fresh ingredients. Add to the blender with the rest of the ingredients and blend till smooth and creamy. Serve as is or on ice.

*As this smoothie is a little bitter, if you prefer sweetness, add 1 tbsp maple syrup.

Healthy, delicious and super quick & easy to make- Nice cream is a great non-dairy substitute for ice-cream. A wonderful treat any time of the day! 

Serves 2

Ingredients:

• 3 frozen, peeled bananas
• 1 tbsp almond or soy milk 
• 1 tsp vanilla extract
• 1 tsp cacao powder

To serve (optional):

• Banana
• Strawberries
• Dark chocolate (grated)

Instructions:

Blend all the ingredients in a high speed blender till smooth and creamy. Usually no more than 1 minute.

Optional - serve with sliced banana, strawberries or grated dark chocolate!

*Notes: Peel and chop ripe bananas and store in zip-lock bags in the freezer, so you can make nice-cream any time you feel like it!

 A nourishing, plant-based bowl that tastes like dessert… but fuels your body like real food. Easy to make and simply delicious!

Serves 2

Ingredients:

• 2 carrots (roughly chopped)
• 1½ cups frozen mango
• 4 dates (pitted)
• 1 cup roasted, salted cashews
• ¼ cup oat cream (plus extra if needed)
• ½ teaspoon cinnamon
• A pinch of nutmeg
• 2 teaspoons Lion’s Mane powder
• 1 teaspoon Cordyceps powder

To serve (optional):

• Pepitas (pumpkin seeds)
• Currants
• A splash of oat milk
  

Instructions:

Blend all the ingredients in a high speed blender till smooth and creamy. Adjust consistency with extra oat cream if needed.

Optional: Top with pepitas, currants, and a splash of oat milk.

This smoothie bowl is not just pretty — it’s packed with nutrients to help reduce stress, support digestion, and give your mornings a vibrant kickstart!

Serves 2

Ingredients:

• 1 cup Blueberries (frozen) 
• 1 tbsp Raw cacao  
• 1/4 cup Sunflower seeds  
• 1/2 cup Coconut ypghurt
• 1 tsp Ashwagandha  
• 1 tsp Blue spirulina  
• 1 cup SilkenTofu  
• 1 tsp Maple Syrup   
• 1/4 cup Peanut Butter

To serve (optional):

• Sunflower seeds
• Blue cornflower

Instructions:

Blend all the ingredients in a high speed blender till smooth and creamy. Optional- Serve with sunflower seeds and blue cornflower!

This delicious bowl blends indulgent flavour with functional ingredients, including lion’s mane for focus, cacao for mood, and oats for lasting energy. A truly nourishing start to your day!

Serves 2

Ingredients:

• 1 1/2 cup almond milk
• 2 dates, pitted
• 1/4 cup peanut butter (smooth or crunchy)
• 1/2 cup rolled oats
• 2 tablespoons flax meal
• 1 teaspoon cacao powder
• 1/2 teaspoon vanilla extract
• 1 teaspoon lion’s mane powder

To serve (optional):

• Crushed peanuts or drizzle peanut butter
• Cacao nibs

Instructions:

Combine the almond milk, pitted dates, peanut butter, and lion’s mane powder. Blend until smooth. In a container with a lid, add the rolled oats, flax meal, cacao powder and vanilla extract. Pour the blended mixture over the oats mixture and stir well to combine. Seal the container and refrigerate overnight.

This warm, vibrant bowl combines comforting apple sweetness with antioxidant-rich hibiscus and hearty oats. Nourishing and uplifting.

Serves 2

Ingredients:

• 1 red apple (grated with skin on) 
• 1 cup rolled oats 
• 1 cup plant milk
• Approximately 1 cup water (adjust as needed) 
• A pinch of cinnamon 
• 1/4 to 1/2 teaspoon hibiscus powder 
• A pinch of pink Himalayan salt 

To serve:

• Pepitas (pumpkin seeds) 
• A dollop of coconut yogurt 
• Maple syrup 
• Raspberries

Instructions:

Grate the apple with its skin on. In a small pot, combine the apple, oats, plant milk, water, cinnamon, hibiscus powder, and salt. 

Cook on the stove over medium heat for about 3–4 minutes, stirring occasionally, until the oats are creamy and the apple softens. 

Once cooked, transfer to a bowl. Top with a dollop of coconut yogurt, a sprinkle of pepitas, and a drizzle of maple syrup.

Bright and refreshing, these lemon-zested oats blend creamy plant milk, crunchy almonds, and a hint of vanilla, offering a fresh, nourishing start to your morning. Plus boosted with Reishi for stress and immunity support!

Serves 1

Ingredients:

• ½ cup rolled oats 
• 1 tablespoon chopped almonds 
• 1 cup plant milk 
• Zest of 1 lemon 
• 1 teaspoon vanilla essence 
• 1 tablespoon maple syrup 
• A handful of fresh blueberries 
• 1 teaspoon reishi powder 

To serve:

• Lemon zest
• Fresh Blueberries

Instructions:

In a bowl or mason jar, combine the oats, almonds, plant milk, lemon zest, vanilla, maple syrup, blueberries, and reishi powder. 

Stir everything thoroughly. 

Cover and refrigerate overnight. 

Top with extra blueberries and lemon zest when ready to serve.

With the antioxidant goodness of tasty roasted beetroots and fresh dill, this delicious gluten-free meal is one of my absolute fave healthy pasta dishes!

Serves 2 - 3

Ingredients: 

• 250 gm Gluten-free pasta
• 6 small Beetroots, roasted
• 1/2 cup Dill, chopped 
• 1/2 cup Basil, chopped
• 1/2 cup Parsley, chopped
• 1/4 cup EVOO
• 6 cloves Garlic
• 1 small red Chilli
• 2 tbsp Lemon juice
• 2 tbsp Nutritional Yeast
• Salt and Pepper to taste

Instructions:

• Preheat the oven to 400 degrees F (205 degrees C). Trim the roots and stems from the beets and wash well.
• Place each beet in the center of a piece of aluminium foil. Drizzle a little bit of olive oil on each and rub the over the skin, using your hands. Add a few garlic cloves to each beetroot.
• Wrap up the foil and place on a baking sheet. roasting for 60 minutes, until the beets are tender when pierced.
• Remove beets carefully (watch out for the steam). Let cool slightly.
• Cook pasta according to packet instructions.
• In a blender, add roasted beets and garlic with the remaining ingredients. Season to taste.
• Pour the beet sauce over cooked and drained pasta. Garnish with extra dill.

Notes

• Use beets that are about the same size so that they take a similar amount of time to cook. If necessary, slice the large beets in half to make smaller.
• Roasted beets will last 6 days in an airtight container in the fridge.

Creating this vibrant and flavourful green, vegan, creamy pesto with herbs is a delightful way to up your greens! Great with GF spaghetti or zucchini noodles!

 Serves 2

Ingredients:

• 2 cups fresh Basil leaves
• 1 cup fresh Parsley leaves
• 1/2 cup Nutritional Yeast
• 1/2 can Chickpeas, drained
• 1/2 cup Walnuts or Pine nuts
• 2 cloves Garlic, minced
• 1/4 cup EVOO (or veggie broth)
• Juice of 1 Lemon
• Zest from 1/2 a Lemon
• Salt and Pepper to taste

Instructions:

• Start by washing the basil and parsley leaves thoroughly, then pat them dry with a paper towel to remove excess moisture.
• In a food processor, add all dry ingredients. Pulse a few times until the mixture is coarsely chopped.
• With the food processor running, slowly drizzle in the olive oil. or cold vegetable broth if you prefer oil-free. Blend until the mixture is smooth and creamy. You may adjust the amount of liquid used to reach your desired consistency.
• Add the lemon juice, lemon zest, then season the pesto with salt and pepper to taste. Pulse a few more times to combine. Serve with gluten-free pasta or spiralized zucchini noodles. Garnish with fresh basil.

Notes

• Your green vegan pesto is ready to use immediately as a topping for pasta, spread on sandwiches, or as a dip. 
• If storing, transfer the pesto to an airtight container and refrigerate for up to a week.
• Zucchini noodles (sometimes referred to as Zoodles) are a great low calorie and low carbohydrate option.

Packed with wholesome buckwheat flour, creamy tahini, fresh basil, and a savoury boost of nutritional yeast, these golden pan-fried bites are the perfect guilt-free snack—nutritionally dense, bursting with flavour, and irresistibly satisfying.

Serves 2

Ingredients: 

• 1 cup buckwheat flour
• 1 cup nutritional yeast 
• 1 tablespoon tahini 
• 1 teaspoon smoky paprika 
• 1 teaspoon dried thyme 
• Pinch of salt 
• Large handful of fresh basil, roughly chopped
• 1 cup plant-based milk (like almond or oat)

Instructions:

• In a food processor, add the buckwheat flour, nutritional yeast, tahini, smoky paprika, thyme, salt, and fresh basil. Give it a few pulses just to mix it all together.
   
• Pour in the plant-based milk. Pulse again until the mixture starts to come together into a dough-like ball.
   
• Shape and cut: Lightly flour a board or your countertop. Turn the dough out onto the board and roll it out to about a quarter-inch thickness. Cut into squares or whatever shape you like.
   
• Heat a little olive oil in a frying pan over medium heat. Fry the squares on one side until golden brown, then flip and cook the other side until golden. Once they're done, let them rest on a paper towel to absorb any excess oil.
   
• Serve: Sprinkle with a little extra salt if you like, and serve them warm. They’re fantastic dipped in sriracha sauce or hummus!

Notes

• These must be eaten hot as they can become dry once cooled.
• You substitute Basil with fresh Parsley or Thyme.
• Buckwheat contains all 9 essential amino acids.

Hearty and nutritious, this vibrant carrot, pumpkin, and turmeric soup is anti-inflammatory, immunity-boosting, and  super-satisfying! The perfect Winter warmer!

 Serves 3 - 4

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 4 large carrots, peeled and sliced
• 2 cups pumpkin, peeled and cubed
• 4 cups vegetable broth
• Salt and pepper to taste
• A pinch of cayenne pepper
• 1 can (400ml) coconut milk
• 1 cup Rice fakes (optional)
• Fresh coriander for garnish

Instructions:

• Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, and turmeric, and cook for another minute until fragrant.
• Add the carrots and pumpkin to the pot, stirring to coat them.
• Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to a simmer, cover, and let cook for about 20-25 minutes.
• Remove the pot from heat and allow it to cool slightly. Using a blender, purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
• Stir in the coconut milk and season with salt, pepper, and cayenne pepper. Add the rice flakes and cook for 5 minutes further.
• Garnished with fresh coriander.

Notes

• If storing, transfer the soup to an airtight container and refrigerate for up to a week.
• Rice flakes are high in iron & vitamin B.

Festive, bright and naturally sweetened!

Ingredients:

• 340g fresh or frozen cranberries 
• ¾ cup pure maple syrup 
• ½ cup fresh orange juice
• Zest of 1 orange 
• 1 cinnamon stick 
• 1 star anise 
• 2 whole cloves (or a pinch of ground cloves) 
• ½ tsp vanilla extract 
• Small pinch of salt
   
• Optional: 1 small grated apple (for extra sweetness + a jammy texture) 
• Optional: 1 tbsp Cointreau, brandy, or spiced rum (stir in at the end)

Instructions:

1. Add cranberries, maple syrup, orange juice, orange zest, cinnamon stick, star anise, cloves, and salt to a medium saucepan. 
2. Bring to a gentle simmer over medium heat. 
3. Cook for 10–12 minutes, stirring occasionally, until berries burst and the sauce thickens. 
4. Stir in the vanilla and optional grated apple. Cook for 2–3 more minutes. 
5. Remove from heat. If using Cointreau/brandy, stir it in now. 
6. Cool completely — the sauce thickens as it cools and flavours deepen beautifully.

Notes

• Keeps 7–10 days in the fridge. 
• Freezes well for up to 2 months.
• Gorgeous with baked pears, peaches, pancakes, porridge, and festive spreads

Soft-centred and delicately floral— a modern Sicilian-inspired twist.

Ingredients: 

• 190 g almond flour
• 40 g finely ground pistachio meal
  (raw, unsalted pistachios blended to flour) 
• 120 g organic coconut sugar, finely ground* 
• 1 tsp baking powder 
• Pinch sea salt
• 50 g aquafaba (chickpea brine) 
• ½ tsp rose water
• ½ tsp almond extract
• Rolling mix- (4:1 ratio) 4 tbsp ground pistachio meal to 1 tbsp finely ground coconut sugar 

* Important: Blend coconut sugar in a high-speed blender or spice grinder until powdery. This prevents grit and helps cracking.

Instructions:

1. Mix dry ingredients in a bowl. 
2. In a clean bowl, whip aquafaba with an electric whisk until very stiff peaks form. 
3. Gently fold the aquafaba into the dry mix using a spatula, lifting from bottom to top. 
4. Add rose water and vanilla, folding just until a soft, sticky dough forms. 
5. Chill dough 15 minutes if warm. 
6. Roll into 20–23 g balls. 
7. Lightly roll each ball in coconut sugar / pistachio blend.
8. Place on a baking tray and rest in freezer 30–45 minutes. 
9. Bake at 170°C (340°F) for 14–16 minutes, until cracked and just lightly golden.
10. Remove, cool on a rack and sprinkle over dried rose petals and crushed pistachios.

Notes

• Centres should remain soft; they firm slightly as they cool.
• Keeps up to 4 days in a sealed container.