Breakfast · Drinks · Snacks and starters · Sweet things

Grab the Greens Smoothie

smoothie, greens, breakfast

Serves 2, prep time 5 min

I first adapted this recipe from Vegetarian Everyday Cookbook. This version comes out very thick so can be eaten with a spoon, if you want it thinner juice your apples first or add a little water. Don’t be put off by the strange sounding combo of ingredients, it tastes divine! It you can’t find cavelo nero, kale or spinach will work well.

Full of all sorts of goodness, brazil nuts for selenium, ginger for warmth and circulation, spirulina for iron and protein, maca for immunity and hormone regulation its your daily dose of super charged super foods.



2 large apples

Juice of 1 lime

1/2 avocado or banana peeled

10 brazil nuts soaked 2-6 hours

1 handful sprouted mung beans or lentils

1 cm piece of ginger, grated

4 mint leaves

2 cavelo nero leaves, de-stemmed and chopped

½ tsp spirulina or barley green powder – optional

1 tsp maca powder


Cut and core apples, drain and rinse the soaked brazil nuts. Place all ingredients in a high powered blender and process until smooth, pour into glasses or bowls and top with fresh fruit.

Breakfast · Recipes

Raw Bircher Fruesli


breakfast, muesli, raw

Serves 1, prep time 5 min

I tend not to eat bread or muesli in the morning as I find it sits to heavy in my stomach. Instead I make this, loaded with good fats and protein to help kick start your day. It helps to soak your seeds and nuts overnight to help break down the enzyme inhibitors and start them germinating.


1 medium apple or pear

½ a banana

3 brazil nuts

4 almonds

3 dates

1 tsp pumpkin seeds

1 tsp sunflower seeds

2 tbsp non dairy milk

½ tsp cinnamon

1 tbsp coconut flakes

1 tsp tahini

Soak nuts and seeds overnight- optional, slice almonds and brazils and put in bowl.

Grate apple and add to bowl along with thinly sliced banana and dates.

Mix in all other ingredients, you can also slice in any seasonal fruit you may have.

For a chocolaty taste add in 1 tsp of cocoa powder.

Breakfast · Dips · Recipes · Snacks and starters · Sweet things

Wild Hazelnut Chocolate Spread

chocolate, hazelnut, spread

This recipe should probably come with a disclaimer that you won’t be able to stop eating it. The first time I made this I think more of the mixture made it into my mouth than into the jar, it’s a lovely alternative to the sugar and dairy laden shop varieties. The hazelnuts where picked from a strand of wild trees in my home town but store brought nuts will work just as well.
Hazelnut butter

The trick is to have a high powered blender like a vitamix or a juicer that will make nut butters, by roasting the nut you make the oils more extractable which gives you a nice textured nut butter.


Makes 2 cups, prep time 20 min, cook time 10 min
3 cups hazelnuts, shelled
2 tbsp cocoa powder
1 tbsp honey + extra to taste

Pinch of salt

Preheat oven to 175C, and roast hazelnuts for 10 min until golden. Remove from oven and transfer nuts onto a clean tea towel, fold over half of tea towel and rigorously rub the hazelnuts until the skins peel off.
Using a Champion juicer or high powered blender, grind the nuts into butter, this may take a while if you don’t have a super strong blender. You can speed up the process by adding a couple of tbsp of coconut oil. If you just want a lovely hazelnut butter you can set some of the mixture aside here.
Transfer into a bowl and mix in cocoa and honey. Taste and add more sweetener if you like.
Store in an airtight jar in the fridge and slather on toast with slices of banana, dollop on ice cream or eat by the spoonful.

Breakfast · Recipes · Snacks and starters · Sweet things

Munchie Golden Muesli

Muesli, Granola

Home made muesli or granola tastes great and you can make it with a lot less, if any, sugar than the store brought varieties.

I take this muesli with me when I am hiking and make large batches for my household to consume for breakfast. The great thing about it is that you can add any dried fruit or nuts that you like, and if you want no sweetener just omit the juice concentrate. Oats are well known for their low GI so are good for filling you up in the mornings. If you are gluten sensitive replace the oats with quinoa or rice flakes.

bircher, muesli, granola

Makes 10 cups, Prep time 10 min cook time 15 min
6 cups wholegrain oats
¾ cup buckwheat or bran
1 cup dates, sliced
1 cup sunflower seeds
1 cup pumpkin seeds
½ cup dried apricots, sliced
1 cup coconut flakes
1 cup sultanas
1/2  cup sugar free juice concentrate

Preheat oven to 150C
On 2 large baking trays place all the ingredients except the juice concentrate, mix well with hands and bake for 10 minutes, keeping an eye on the mixture as it goes golden.
Remove from oven and pour over juice concentrate, mix well and return to oven for a further ten minutes or until golden.
Allow to cool and then transfer into an air tight container. To make bircher muesli version don’t toast the mixture, then mix ½ cup of the muesli with grated apple and
½ cup soy milk and leave it to soak overnight in fridge.

Breakfast · Drinks · Recipes · Snacks and starters · Sweet things

CHIA Blueberry and Apple Crumble with Blackcurrant Cashew Cream

Chia drinks

I was lucky enough to be given a box of Nelson made CHIA drink. Chloe and her dad have created an amazing , health packed drink which is available through out NZ in cafes, health food stores and supermarkets…if its not at your local store ask them why not?! CHIA contains the richest plant source of omega 3, complete protein, antioxidants and essential nutrients…can’t get much better than that really.

cashew cream chia blackcurrant
chia passionfruit iceblock


I had loads of fun creating these recipes using CHIA’s 3 different flavours, the cashew cream was the all round favourite in my household.


Blackcurrant CHIA and Cashew Cream
Makes 1 cup, Prep time 5 min
½ cup cashews soaked for 30 min in boiling water
1/3 cup blackcurrant and apple CHIA drink
2 tsp maple syrup or honey
Pinch of sea salt
Put cashews, CHIA drink, maple and salt into high speed blender or food processor and blend until smooth.
Taste and add extra sweetener as desired.
Serve with anything that calls for cream- or with my Blueberry, Apple CHIA Crumble.


Blueberry and Apple CHIA Crumble

Serves 4, Prep time 15 min, cook time 40 min


3 medium cooking apples

30cm stick of rhubarb

1 bottle of blueberry and apple CHIA

1 tbsp coconut sugar or maple syrup

¼ cup coconut flour or oat bran

½ cup desiccated coconut

½ tsp cinnamon

½ cup chopped cashews

6 dates, chopped

3 Tbsp almond or soy milk

Preheat oven 180C

Peel core and thinly slice apples. Thinly slice rhubarb

In medium ovenproof dish place half of the apples and rhubarb and pour over ½ cup of CHIA drink then sprinkle with 1 tbsp of coconut sugar.

Repeat layer with other half of apples, rhubarb and ½ cup of CHIA and 1 tbsp coconut sugar. Press down firmly.

In a small bowl mix coconut flour, coconut, cinnamon , cashews and dates and massage honey and coconut oil through with your fingers. Stir through soy milk.

Sprinkle crumble mixture over fruit, cover and bake for 35-45 min until golden and bubbling.

Serve with my Blackcurrant CHIA Cashew Cream

chia, apple, rhubard, crumble

CHIA Passion Popsicles

Makes 4-8 ice blocks depending on the size of your moulds, Prep time 15mins, freeze time 1-2 hours.


1 bottle of Orange, Passion fruit and Apple CHIA

2 frozen banana cut into chunks

4-5 tbsp almond or rice milk

2 tbsp maple syrup or honey

1 tbsp cocoa nibs- optional

4-8 small ice block moulds

Leave the frozen banana on the bench for five minutes to allow it to soften slightly.

Place in a good blender or food processor with 4 tbsp of the milk and syrup, blend until smooth- you may need to add a dash more milk.

If using cocoa nibs sprinkle a tsp full into the bottom of each mould, top each with a Tbsp of CHIA drink. Fill rest of mould with banana ice-cream mixture. Push in ice block sticks and freeze for 1-2 hours.

If you want chocolate banana ice-cream then mix in 2 tsp cocoa powder into the banana ice-cream mix.