5 Minute Primal Muesli Bars

Hey all you Paleo fans! You're going to love this one... A Paleo Friendly Muesli Bar that is high in protein, low in carbs and tastes amazing. Best of all it only takes 5 minutes to prepare!!!

Primal Muesli Bars
  • GLUTEN FREE

  • DAIRY FREE

  • VEGAN

  • PALEO

  • 5 MINUTE PREP TIME

Ingredients:

  • 100mL Coconut Oil
  • 150g Nut Butter of your choice (we used almond butter)
  • 50mL Raw Honey
  • 2 tsp Cinnamon Powder
  • 1/2 packet Paleo Hero Primal Muesli

Method:

Line a square tray with baking paper or cling wrap and set aside. 

In a saucepan on low heat, melt the coconut oil until it is all liquid. Add your nut butter, raw honey and cinnamon powder and stir until all ingredients are combined to a thick liquid. Make sure to mix out any lumps in the nut butter. 

In a large bowl, pour out half your bag of Paleo Hero Primal Muesli. Pour the coconut oil mixture over the muesli and stir until the muesli is evenly coated in the coconut mixture. Transfer the mixture into your square tray, spread evenly and press it into the pan. Cover and pop it in the fridge for at least 2 hours to set.

Once it's set you are ready to cut it up and to serve! Simple as that!!!

Coconut Iced Mocha Protein Shake

A high protein snack shake packed full of fat burning goodness and tastes amazing. 

  • HIGH PROTEIN
  • LOW CARB
  • GLUTEN FREE
  • DAIRY FREE
  • VEGAN
Iced Mocha

Ingredients:

  • 1 Serve Prana On Phyto Fire Protein - Iced Mocha flavour
  • 250mL Coconut Milk
  • 1 tsp Cinnamon Powder
  • 8 Raw Almonds

Method:

Pop all the above mentioned ingredients into a blender with a few ice cubes. Process until smooth and completely liquid. Pour into a fancy glass and enjoy your classy Iced Mocha and all its fat burning goodness! 

BONUS: After training pop in a teaspoon of honey or a half a banana and consume within 20mins of completing your training for a delicious, post training, recovery protein shake to help you recover quicker. 

Raw Vegan Sugar Free Easter Eggs

The rich chocolaty flavour of a good Raw Cacao, without the carbs and sugar. A simple and easy recipe for some delicious easter treats that the whole family can enjoy. Perfect for anyone on a Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Gluten Free or Egg Free diet. 

Raw Vegan Paleo Sugar Free Eater Chocolate
  • Gluten/Dairy Free

  • Raw

  • Vegan

  • Paleo

  • Sugar Free

Ingredients:

  • 4 Tablespoons of coconut oil

  • 5 Tablespoons of organic cacao butter

  • Some liquid sweetener such as 1 tblsp of Coconut Nectar or Maple Syrup, or 2-3 Drops of Nirvana Stevia - more or less to your personal taste and it comes in a whole range of delicious flavours including mint, orange (for jaffa flavour), vanilla, hazelnut and more.

  • 2 Tablespoons of Raw Organic Cacao Powder - We suggest Big Tree Farms TRU RA for a truly Raw, Cold Pressed Cacao.

Method:

Melt the Coconut Oil and Cacao Butter over low heat until it is all liquid. Add your sweetener, then stir in the Cacao Powder and mix until well combined. Leave it to cool off for a minute or two before pouring into your Easter Egg moulds. Chill in the fridge for about an hour then you can press out of the moulds. Store them in the fridge until you're ready to eat them. Enjoy your healthy, sugar free, high antioxidant easter treats :-)

Fruitsicles - Fruit Popsicles

A quick and easy frozen treat for the whole family. The kids will love it!!! The best part these fruit ice blocks is that you can make them with whatever fruit, or vegetable, you have in the fridge or whatever seasonal delight you fancy. Get creative and even get the kids involved in making them.

fruit popsicles
  • GLUTEN FREE

  • DAIRY FREE

  • VEGAN

  • PALEO

  • SEASONAL

Ingredients:

  • Seasonal fruit of your choice

  • Coconut Water

Method:

fruit ice blocks

It's just so simple that even the kids can do it. Just chop, dice, slice or grate your fruit so it's small enough to squish into a mould. You can use an ice cube tray or even a silicone baking tray or chocolate moulds. Just press the fruit into the mould so it gets a little bit squished and the juiced will help to mush it together a bit. Then just top it up with a little bit of Coconut Water and pop it in the freezer. 

fruit ice cubes

This is a great, hydrating, refreshing and delicious snack for when the kids get home from school, or even a fun and exciting frozen dessert. Don't let your fruit and veg go to waste at the end of the week, chop them, freeze them and enjoy them on a nice hot day. 

2 Minute Vegan Chocolate Mousse Pudding

It's quick and easy and tastes delicious. With only 3 ingredients needed to make the mousse you can probably raid the pantry and make it now!!! This decadent dessert is a crowd pleaser for sure so why not try it at your next dinner party. 

chia chocolate mousse pudding recipe
  • GLUTEN FREE

  • DAIRY FREE

  • VEGAN

  • PALEO

  • QUICK

Ingredients:

  • 1/3 Cup Chia Seeds
  • 2/3 Cup Coconut Cream
  • 2 Tblsp TRU RA Drinking Chocolate (or 1 Tblsp Raw Cacao Powder & 1 Tblsp Coconut Sugar)

Method:

Combine all ingredients in your blender on pulse for 30 seconds until well combined. Take a 30 second break to scrape the mixture from the sides back down to the bottom and then blend for a further 30 seconds. Spoon the mixture into a fancy cup, jar or mug and top with something yummy to finish it off. We've used the JT's Coconut Essence Coconut Chips in the Original and Chocolate flavour. 

Anti-inflammatory Tumeric Tea

For a cup full of anti-inflammatory and anti-ageing goodness, try this Tumeric Tea recipe. Tumeric can assist in the temporary relief of pain associated with arthritis and many other degenerative and age related conditions. 

anti-inflammatory tumeric tea recipe
  • GLUTEN FREE

  • DAIRY FREE

  • VEGAN

  • PALEO

  • ANTIOXIDANT RICH

Ingredients:

  • 2 tsp Tumeric Powder
  • 1 tsp Ginger Powder
  • 1 tsp Cinnamon Powder
  • 250mL Almond Milk
  • 1-2 tsp Manuka Honey 

Method:

Combine all ingredients in a saucepan over the stove and brew for 3-5 mins on low to medium heat. Once the milk is warm and the herbs have fully dissolved you can pour it into a nice big mug and enjoy this warming, digestive, anti-inflammatory, anti-ageing tea. 

Tumeric is packed full of antioxidants and is great for slowing the ageing process. It can help your liver detoxify more effectively, it helps reduce inflammation in the body and can also assist in hormonal balance. Enjoy 1-2 cups of tea per day for skin that glows and and body that feels great from the inside out. 

Apricot Coconut Balls

Apricot Coconut Balls

A simple, easy, delicious snack the whole family will enjoy!

  • GLUTEN FREE

  • DAIRY FREE

  • RAW 

  • VEGAN

  • PALEO

Ingredients:

  • 1/2 Cup Organic Dried Apricots (they are dark in colour and non-sulphur dried)
  • 1/2 Cup Almond Meal
  • 1/4 Cup Shredded Coconut
  • 2 tblsp Coconut Milk
  • 3 tblsp Coconut Oil
  • Desiccated Coconut to roll them in

Method:

Place all ingredients (except the desiccated coconut) into a blender or food processor and process until it becomes a fine dough. Roll them into balls or cover a baking tray with cling wrap or baking paper and press into the pan. Roll the balls in the desiccated coconut or if you're doing it in a tray just sprinkle a little coconut over the top and lightly press it into the mixture. Now just pop it into the fridge to set for about an hour and they're ready to eat. 

Sweet Cinnamon Activated Almonds

activated cinnamon almonds

A delicious, healthy, sweet snack for a quick protein hit when you're on the go. Fast food has never tasted better than this!

  • VEGAN
  • PALEO
  • GLUTEN FREE 
  • DAIRY FREE
  • HIGH PROTEIN

Ingredients:

  • 250g Soland Raw Almonds
  • 1 tblsp Big Tree Farms Coconut Sugar
  • 1 tblsp Planet Organics Cinnamon Powder
  • A drizzle of Olive Oil

Method:

Start by activating your almonds. Soak them overnight and in the morning, strain and rinse them. Dehydrate until they are nice and dry and crunchy (approx 10-12 hours at 60 deg). In a fry pan on medium heat, drizzle a small amount of olive oil and then add your cinnamon and coconut sugar and stir into the oil so they both begin to dissolve. Toss your almonds into the pan and stir through the oil mixture until all almonds are completely coated. Remove from the heat and allow to cool. Store them in an air tight container and eat any time of the day for a yummy protein snack that will help to cure any sweet tooth!!!

Spinach Chips

Green is the new black... and Spinach chips are the new Kale chips! Light, crunchy, delicious and nutritious. They have it all.

spinach chips
  • GLUTEN FREE
  • DAIRY FREE
  • VEGAN
  • PALEO
  • ALKALINE

Ingredients:

  • Spinach
  • Sea Salt

Method:

Lay your spinach on a baking tray and sprinkle them with a little sea salt. You can add any other spices, herbs or a sprinkle of seed too if you're feeling adventurous! Pop them in the oven on low heat and bake until they are dry and crisp. Simple!

Raw Salted Caramel Truffles

Salted Caramel Truffles

A delicious RAW treat that will be a sure crowd pleaser this Christmas. Why not fill the table with some tasty, healthy treats this year and really treat the family!

  • RAW
  • GLUTEN FREE
  • DAIRY FREE
  • LOW GI
  • CANE SUGAR FREE

Ingredients:

  • 1 Cup presoaked Medjool Dates
  • 1 tbsp Peanut Butter (or PB2 powder mixed with water for a low calorie alternative)
  • 1 tbsp Tahini
  • 1 tbsp Almond Milk
  • 1 tsp Vanilla Paste
  • Pinch of Celtic Sea Salt
  • TRU RA Big Tree Farms Cacao Powder to roll or dust

Method:

Blend all the above ingredients, except for the Cacao Powder, in a food processor until smooth and lump free. Line a tray with some baking paper or cling wrap and press the mixture into the pan and set in the fridge for 1 hour. Once set remove from tray and cut into bite size cubes or use small cookie cutters for something a little more creative. You can also roll into balls, however this does get a little messy. Then for the finishing touch, just dust with a little Cacao Powder or if you've made balls you can roll them in the Cacao for a bitter-sweet finish. Delish!!!

Gluten Free Gingerbread

Gluten Free Gingerbread

A festive treat full of Christmas flavour and spice that makes a great treat on christmas day or a delicious gift for family and friends. With a little bit of a twist on the traditional ingredients to make it a Low GI, healthy snack that everyone can enjoy.

  • GLUTEN FREE
  • LOW GI
  • NUT PROTEIN
  • EASY TO MAKE
  • CHRISTMAS GIFT IDEA

Ingredients:

  • 2 Cups Gluten Free Self Raising Flour
  • 1 Cup Macadamia Nuts
  • 3 tsp Ginger powder
  • 2 tsp Cinnamon powder
  • 1 tsp Nutmeg powder
  • 2 Free Range or Organic Eggs
  • 125g Organic Butter (or you could try Coconut Oil if you prefer a Dairy Free option)
  • 1/2 Cup Big Tree Farms Coconut Sugar
  • 1/4 Cup Big Tree Farms Coconut Amber Nectar
  • Pinch of Celtic Sea Salt

Method:

Cream butter and sugar in a bowl. Stir through the eggs and Coconut Nectar until combined. In your blender, process the Macadamia nuts until fine. Add all dry ingredients (all remaining ingredients) and mix until well combined. Stir the dry ingredients into the bowl of wet ingredient and mix until all ingredients are combined. Wrap in glad wrap and pop the mixture into the fridge for 1 hour to make the dough nice and firm.

After 1 hour, preset the oven to 170C. Then, remove the dough from the fridge and lightly kneed on a floured bench top. Roll out dough to desired thickness (about 5mm) and cut with cookie cutters. Place onto a tray covered with baking paper or flour and bake for approximately 15 minutes. Remove from oven and allow to cool completely on the tray if possible to avoid and breakages. If you are feeling rather skilled you can transfer them to a cooling rack, but be careful not to crumble them in the process. Once cool you can decorate your cookies and display them in a nice jar or cellophane bag with some christmas ribbon and give them to your friends or family for a healthy and delicious christmas treat. Or..... just eat them yourself :-)

Kale Chippies

Kale chips recipe

A delicious savoury snack, packed full of goodness, rich in iron and protein and a convenient way to get more greens into your diet.

  • GLUTEN/DAIRY FREE

  • VEGAN/VEGETARIAN

  • RAW

  • PALEO

  • IRON RICH

 

INGREDIENTS:

  • 1 bunch fresh curly Kale (approx 250g)
  • 1 cup Raw Cashew Nuts (pre-soaked for 2-4hrs)
  • 1/3 Cup Savoury Yeast Flakes
  • 2 cloves Fresh Garlic (crushed)
  • 4 tblsp water
  • 2 tblsp lemon juice
  • 1 tblsp Coconut Nectar
  • 1 tblsp Olive Oil
  • 1 tsp Celtic Sea Salt

METHOD:

Place all ingredients except the Kale into a food processor and blender and process until well combined. You can add extra water if needed to make a more runny consistency. Remove the stems from the Kale then pour over the mixture and massage in until the Kale is well coated. 

You can finish it off in two ways, either lay it out on baking trays and place in oven on low heat until well dehydrated and crispy, or use an electric dehydrator. The more heat you use, the quicker they will crisp up, but beware that if they are heated above 46 deg they are not considered 'RAW' anymore. The more heat they get, the more nutrient loss that will occur, so we suggest lower heat for a longer period for maximum nutrient survival.

 

Home Brew Kombucha

kombucha jar photo.jpg

It's simple, easy and so good for you. It's Kombucha!!! Make your own with this simple, easy recipe! Using just 4 basic ingredients, you too can get all the Kombucha benefits from the comfort of your own home. 

  • GLUTEN FREE

  • DAIRY FREE

  • ORGANIC

  • LOW SUGAR

  • PALEO

Ingredients:

  • 2L Boiling Water
  • 3/4 Cup Organic Sugar
  • 2-4 Tea Bags (2-4 Tblsp Loose Leaf) Organic Herbal Tea
  • 1 Kombucha Scoby (this is the jelly stuff that grows on the top of the Kombucha or the floaty bits in the bottle of pre-brewed... You can make your own from a pre-brew such as MOJO Kombucha. See below)

Method:

Dissolve the sugar in the boiling water. Add herbal tea and allow it to brew for 10-15 minutes. Strain or remove tea bags and allow it to cool before pouring into your Durand Kombucha Jar. Add in the Scoby and secure the top of your jar with a muslin or cheese cloth and a rubber band. 

Your first batch should take approximately 8-10 days, however you can leave it upto 14 days if you want less sugar in the end product. This is a safer option for diabetics or people wishing to use Kombucha to lose weight. It will tend to brew more quickly in a warm environment, so allow a few extra days in winter months. You just can't rush a good thing!

*Remember to wash and clean the jar and tap thoroughly in between batches so avoid the tap from clogging or any harmful bacteria from growing. Keep your brew away from metal such as aluminium or stainless steel pans (a glass or ceramic pot with a plastic tap is best). 

How to make Scoby

If this is your first time then these words will probably be unfamiliar to you. But you are on the cusp of greatness so hang in there! It really is quite simple to make your own if you are not fortunate enough to know someone who is already doing it who can donate some to you. 

The Scoby is the Jelly like stuff on the top of the Kombucha. It is a result of the fermentation process and is a vital part in making your own Kombucha. Scoby is also what you will see as those little floaty bits in the bottom of a bottle of Kombucha that you buy from the shops (such as MOJO). So this is the stuff you need to harvest in order to make your own Scoby. 

A word of warning, the only real danger in making your own Scoby is the risk of bacterial infection until the Scoby is established. So make sure you give everything a good clean before you start, and practice very good hygiene while making it. If you suspect that it may be contaminated, don't risk it... chuck it and try again!

To start, add 1 cup of your pre-mix Kombucha (such as MOJO), to a small glass container. Cover it with a muslin cloth or cheese cloth and secure with a rubber band. It will begin to grow a jelly like film on the top. This is your scoby. At this stage it is just a baby. It needs to grow. Use it now to make a mini batch of Kombucha with just water, sugar and tea in a slightly large bowel. The Scoby will grow with every batch and increase in size with a larger bowl each time. 

There you have it! Give it a go.

Choc-Coconut Popsicles

Choc Coconut Popsicles

f you're looking for a quick, protein rich treat for after a big workout then this is for you. An icy cool treat that tastes amazing and is so easy to make!

  • GLUTEN/DAIRY FREE

  • VEGETARIAN/VEGAN

  • RAW

  • HIGH PROTEIN 

  • LOW CARB

Ingredients:

  • 30g Amazonia Raw Protein Powder - Choc Coconut flavour
  • 200mL Coconut Dream Coconut Milk

Method:

Combine Protein Powder and Coconut milk in a protein shaker or blender until smooth. Pour into Ice Block moulds and set overnight in the freezer. Enjoy your Raw, Vegan protein popsicle every day to increase your dietary protein intake in a fun, delicious and exciting way!

Raw Hazelnut Cacao Cheesecake

  • Gluten/Dairy Free

  • Paleo

  • Vegan/Raw

  • High Protein

  • Contains Cacao Butter

For a delicious treat that is healthy to eat you just can't go past our Raw Hazelnut and Cacao Cheesecake. The goodness of Cacao and Cacao butter make it a rich antioxidant delight. 

Raw Hazelnut Cacao Cheesecake Image PDF-page-0 (1).jpg

Ingredients for Crust:

  • 1 Cup Hazelnut Meal
  • 1/3 Cup Loving Earth Cacao Powder 
  • 3 Tblsp Maple Syrup
  • Pinch Celtic Sea Salt

Ingredients for Filling:

  • 2 Cups Raw Cashew Nuts (pre-soaked for 4-6hrs)  
  • 100g Melrose Hazelnut Butter
  • 1/2 Cup Big Tree Farms TRU RA Cacao Butter
  • 1/2 Cup Big Tree Farms Coconut Nectar - Amber
  • 1/2 Cup Big Tree Farms TRU RA Cacao Powder
  • 1/2 Cup Water
  • Pinch Celtic Sea Salt

Topping:

  • Big Tree Farms Wonder Chocolate 73% Cacao

Method for Crust:

Blend all ingredients in food processor until fine. Press into the bottom of a spring form pan and set aside.

Method for Filling:

In the food processor, blend Cashews, Coconut Nectar, Water and Sea Salt until it becomes a fine paste. Add Cacao, Hazelnut Butter and Cacao Butter and blend until well combined. Pour/Spoon into pan and place in freezer for 2-4 hours or fridge overnight.

Topping:

To serve, melt the Wonder Chocolate and pour over whole cheesecake or each individual piece and top with some chopped raw hazelnuts, Big Tree Farms TRU RA Cashew-Cacao Clusters, or Big Tree Farms TRU RA Sweet Cacao Nibs.

Macadamia Nut Fudge

  • GLUTEN/DAIRY FREE

  • HIGH PROTEIN

  • VEGAN

  • PALEO

  • CACAO BUTTER

These sinfully delicious fudge bites are not so sinful at all! They are made on Cacao Butter which is a rich source of Vitamin E and Omega Oils.

Macadamia nut fudge Image PDF-page-0.jpg

Ingredients:

  • 1/2 Cup Big Tree Farms TRU RA Cacao Butter
  • 1/2 Cup Coconut Oil
  • 250g Melrose Cashew Butter
  • 1-2 Tblsp Big Tree Farms Coconut Nectar - Blonde
  • 1 Cup Macadamia Nut Pieces
  • Shredded Coconut and Sea Salt as topping

Method:

In a saucepan over low heat melt the Cacao Butter. Remove from heat and add Coconut Oil. Once dissolved add Cashew Paste and Nectar then stir until well combined.

Spread the Macadamia Nuts evenly over the base of the pan BEFORE ADDING THE FUDGE MIXTURE. Gently pour over the fudge mixture, sprinkle with coconut and sea salt if desired, then set in freezer for 2-3 hours or fridge overnight.

Cut into pieces and store in the fridge. 

Chia Seed Jaffa Brownies

  • GLUTEN/DAIRY FREE 

  • SUGAR FREE

  • VEGAN

  • HIGH FIBRE

  • HIGH PROTEIN

Chia Seeds are naturally rich in Minerals, Antioxidants, Fibre, Protein and Omega 3. They help maintain cholesterol levels, blood pressure and digestion.

Chia Seed Jaffa Brownies-page-0.jpg

Ingredients:

  • 2 Tblsp Power Super Foods Chia Seeds 
  • 1 Cup Unsweetened Orange Juice 
  • 2 Tblsp Stevia Powder 
  • 1/3 Cup Cacao Butter
  • 1 Tsp Orgran No Egg (combined with 2 Tsp of Water as per directions on packet)
  • 1/2 Tsp Baking Powder
  • 1/4 Cup Power Super Foods Cacao Powder
  • 1 Cup Coconut Flour
  • Zest from 1 Orange

Method:

Combine Chia Seeds and Orange Juice and set aside for 10 minutes to thicken. Melt Cacao Butter in a saucepan over low heat. In a blender add melted Cacao Butter, Stevia, the Chia/Orange Juice combination and Orange Zest. Pour into a bowl and stir in all dry ingredients. Bake for 25 mins at 170 deg. Allow to cool, serve and ENJOY!