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!

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.

Feel amazing with this super nutritious smoothie brimming with goodness!

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 require a little sweetness, just 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! 

RECIPE: Serves 2

Ingredients:

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

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!

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!

RECIPE: 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

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

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!

Ingredients: Serves 2 - 3

• 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!

Ingredients: Serves 2

• 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.

Ingredients: Serves 2

• 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!

Ingredients: Serves 3 - 4

• 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.