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Recipes

Homemade - Nourishing - Delicious

Spiral Burst Smoothie

January 15, 2018

Makes two 350ml smoothies

All organic:

2 small bananas

500ml of coconut water

a handful of mixed berries

a handful of kale

1 tablespoon of spiriluna

1 tablespoon of maca

1 tablespoon of hemp protein

Blend in a blender for a few minutes until smooth.

Bright Green Juice

February 14, 2018

Makes two 350ml juices

All organic:

4 stalks of celery

half a big cucumber

1 small apple

half a lemon peeled

quarter of an inch of fresh ginger root

4 big leaves of romaine lettuce

2 handfuls of kale

half a small white cabbage

Using a cold pressed juicer, juice all of the ingredients.

Blueberry Chia Pudding

March 15, 2018

Organic Ingredients:

Makes 4 puddings

475ml of plant-based milk, (almond, oat, hemp, coconut)

4 tbsp chia seeds

2 tsp of lucuma 

2 tsp of acai powder (or other superfood powder of choice)

2 tbsp of fresh berries or fruit of choice

4 tbsp of granola, and seeds (add a choice of dried coconut, gogi berries, mulberries)


Method: Mix the plant-based milk and chia seeds together in a large bottle, shaking well. Leave in the fridge for 10 minutes. Then shake again and put back in the fridge for 20 minutes.

Meanwhile blend or mash your selection of fresh fruit and superfood powders and place in the bottom of your glass cups. Add some granola and a selection of seeds, shelled hemp, ground flaxseed, pumpkin and sunflower.

Lastly pour the chia milk combo into the glass and top with fresh fruit, like blueberries, and toppings of your choice like coconut or mulberries.

Grab some spoons and some loved ones and enjoy!


Recipes

Homemade - Nourishing - Delicious

Sweet potato tart

March 15, 2018

Organic Ingredients:

Makes 1 large tart

4 small-medium sweet potatoes

2 tbsp olive oil

2 tbsp of wholemeal spelt flour

pinch of salt and pepper 

1 tsp of coconut oil

4 tbsp of sun dried tomato pesto

1 medium red onion

1 pointed sweet red pepper

1 clove of garlic

1 tsp of caraway seeds

1 tsp of black cumin seeds

1 tsp of dried basil


Method: Put the oven on 180 degrees. Peel and chop the sweet potatoes into chunks and steam them until soft. Leave to cool for 20 minutes. Meanwhile, chop the red onion, red pepper and garlic and gently stir fry them in the coconut oil for 5 minutes.

Next mash the sweet potato and mix in the olive oil, spelt flour, salt, pepper and caraway seeds. Combine into a dough, adding more flour to roll it together into a ball.

Press firmly onto a baking sheet and spread out to the sides. Bake in the oven for 10-15 minutes.

Then, take it out and spread the pesto on the base, placing the red peppers and onions on top. Sprinkle the cumin seeds and dried basil on top and bake for another 10-15 minutes.


Serve hot or cold with a green leafy salad, avocado, olives, cherry tomatoes and olive oil and balsamic glaze.