Green smoothie

Starting your day with a fresh green smoothie will give you an acid-neutralising vitamin hit first thing in the morning, helping to control blood sugar levels throughout the day (huh?):

There are few additions to my diet that have resulted in more immediate and drastic improvements in how I feel than a big ugly-looking green smoothie thing.

Half green apple
Half frozen banana
Two big kale leaves (I blanch these for 45 sec to remove oxalic acid)
Couple florets of broccoli
1 teaspoon chlorophyll powder (or any other super greens powder)
1 Tablespoon of chia
1/2 cup frozen blueberries
2/3 cup water
1 teaspoon flaxseed oil

Blender until smooth



Garlic paprika chicken w/guacamole

This recipe is inspired by two things.

1) The flavours of my favourite black bean (frijoles negros) recipe which I thought would get along well with a chicken

2) My dear friend Raul who has convinced me I (we all) need more animal fats in our lives and is living testament to a diet rich in good fats, probiotics and organic produce for good health

Sorry vegan friends, avert your eyes!

1 whole organic free range chicken
5 cloves garlic
1 teaspoon Himalayan rock salt
1 lime
2 tablespoon smoked paprika
2 tablespoon ground cumin
1/4 cup apple cider vinegar
1/4 cup white wine
1/4 cup olive or macadamia oil
Small handful fresh chopped oregano

1 ripe avocado
Juice of half a lime
Half a small red chilli chopped
Half small red onion chopped
Freshly chopped coriander to taste (i use 1-4 cup)
Half tomato chopped
Salt and pepper

Garlic and salt in mortar and pestle until smooth. Create space underneath skin on chicken breast (don’t break the skin!!!) and rub garlic all up in there – don’t be shy.

Combine spices, vinegar, wine, lime juice and oil in a bowl and whisk together. Add chicken in, cover and refrigerate for a few hours.

Preheat oven to 200 degrees, place chicken in tray with juices and roast for 15 mins before turning heat down to 170 degrees. Cook for about an hour, (or until juices run clear when pricked) basting every 15 mins or so.

Mash everything with a fork


Why are animal fats so darn good for us?

Caramel brown rice bars

Discovered this today:


Made from extra virgin coconut oil, organic coconut and organic coconut nectar, I set about researching this product as it tastes too damn good to be true. The sweetness comes from the nectar or ‘sap’ of the coconut tree and it appears to have far more going for it than agave, maple syrup and most honeys.

The sap is an abundant source of minerals, 17 amino acids, vitamin C, B vitamins, and a neutral pH. The sap is not processed, which is the best reason it is better than most other sweeteners.

So if you want to add a rich caramel flavour to your foods this baby’s the bomb.

2 cups puffed brown rice
2 tablespoon coconut sweet spread
1/4 cup pepitas
1/4 cup chopped dates
1/4 cup chopped figs
1/2 teaspoon cinnamon
3 tablespoon coconut oil
1 teaspoon vanilla extract

Toast brown rice flakes in oven 10 mins @ 180 degrees. Mix all dry ingredients and chopped dates and figs. Melt coconut sweet spread
and coconut oil. Mix all together add vanilla. Press into pan and into fridge until firm


Basil pesto

Loaded with omega fatty acids for higher brain functioning, I use this garlicky pesto in nearly everything… (come at me boys!)

Small bunch fresh basil
1/3 cup shaved Parmesan (omit to veganise)
2 cloves garlic
1/3 cup roasted Brazil nuts
1/3 cup macadamia oil
2 tablespoons coconut oil
1/2 small red chilli (if you like it hot)
Pinch salt
Black pepper

Mortar and pestle till desired consistency. Add little more macadamia oil if required


Sesame chia slice

This reminds me of those sesame bars I loved when I was a kid… Without the pending visit to the dentist

1 1/2 cups sesame seeds
3 tablespoon coconut oil
3 tablespoons honey
1 tablespoon chia
1/2 teaspoon cinnamon
1 obnoxiously heaped tablespoon of peanut butter

Lightly toast sesame seeds in pan. Melt coconut oil and honey. Combine everything and bake 15 mins @ 150 degrees or until golden



Black tahini hummus

Hummous is just one of those words I never spell the same twice

Don’t be turned off by the colour of this nutritious mezze plate favourite – black tahini is rich in calcium, zinc and aunty oxidants. Meet the dark side of Hommus…

2 cans chick peas
2 heaped tablespoon black tahini
2 cloves crushed garlic
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoon apple cider vinegar
3 tablespoon water
1/2 teaspoon Himalayan salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Food processor until desired consistency


Almond meal cookies

One of the fastest, tastiest and healthiest cookie recipes going round

no baddies in these bad boys…

Thanks Catherine from work for this recipe:

200g almond meal
4 tablespoon coconut oil
3 tablespoon honey or stevia if you want it veganised
50g 80% dark chocolate, chopped

Melt coconut oil & honey or stevia. Mix into almond meal and stir through chocolate. Bake 10 mins @ 160


Chocolate, almond, coconut…… granola

“Oooooohhh my god!” are the words I used to describe the end result of this recipe. All the delicious, crunchy nutty fantastic-ness of granola without the sugar bullet-to-the-brain aftermath

Many thanks to Ashlyn Lincoln, brainchild of this one:

Toasted Almond, Coconut & Chocolate Granola

2 cups rolled oats
1 cup shredded coconut
1 cup puffed brown rice
1/2 cup pepitas (pumpkin seeds)
1/4 cup chia seeds
1/2 cup natural almonds
1/4 cup natural pecans
1/4 cup natural walnuts, chopped
1/2 cup coconut oil
1/3 cup pure maple syrup
15-20 drops liquid stevia
2 tsp ground cinnamon
1 tbs pure vanilla extract
1/2 cup raw cacao powder
pinch salt

Mix first 8 ingredients. Melt and mix last 7. Mix all together, bake @ 150 turning 3 times.


Powerhouse choc protein balls

Easiest way to get all that good stuff indiya, real fast…

1/2 cup dates
1/4 cup raw cacao
1/3 cup chia
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup goji berries
3/4 cup organic chocolate protein blend
1/3 cup almond meal
1/3 cup Brazil nuts
1/3 cup sunflower seeds
1/3 cup pepitas
1/3 cup coconut oil
1/4 cup macadamia oil
1 cup coconut, toasted

Food processor until rollable.