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Recipes - old

March 05, 2014

Coconut/cashew energy balls

Eating the same snacks can get boring for the taste buds and for your insides.

Change up your snack routine with some tasty cranberry energy balls.

Seriously easy to make - keep these little rippers in the fridge for when the munchies attack!



1 cup of cashews

10 dates

1 teaspoon of coconut oil

Handful of cranberries



Blend the first three above ingredients together briefly - judge how chunky you would like them to be.

Then throw in the cranberries and mix.


Roll the mix into large balls through some desiccated coconut and pop in the fridge to cool.


Shared from the team at My Super Nanny 



February 18, 2014

Organic yellow split pea soup

Full of fibre and protein, this will warm any hungry belly up.



* 500g organic yellow split peas

* 7 cups of vegetable stock

* 2 brown oinions, peeled and diced

* fresh ginger, approx 5cm piece

* 1 to 1.5 tsp marjoram or organic thyme

* 1kg port hock (optional)




  1. Soak the peas in plenty of water for 12 to 18 hours, then drain.
  2. Put the peas in a large pot on the stove and add the stock,chopped onions, ginger cut into a few pieces and the pork hock.
  3. Boil for 1 to 1.5 hours, adding the herbs after about 45 minutes, until the peas are soft and the soup has thickened.
  4. Pick up the hock and cut into bite sized pieces, put back into the soup.
  5. Add salt and pepper if desired.


February 05, 2014

Amy’s Quinoa & Black Bean Burgers!

Check out my quinoa and black bean burgers – delicious, high in protein, inexpensive and easy – what are you waiting for?



(Please note, all ingredients are approximate, add more or less of things to suit your taste and desired consistency)



  • Cooked Quinoa (about ½ cup after cooking)
  • Cooked Black Beans (about ¾ cup- rinse well, soak over-night, boil until well cooked, rinse well again)
  • 1 finely sliced spring onion
  • 1 finely sliced red chilli
  • Tumeric 2cm cubed piece grated
  • Ginger 2cm cubed piece grated
  • ¼ Cup Fresh Dill finely chopped
  • 1 egg
  • 1 Tblspn fine white Spelt Flour (use Coconut Flour if need gluten free)
  • ¼ Lemon’s juice
  • ½ tspn dried oregano
  • ½ tspn cumin powder
  • ¼ Tspn cayenne pepper

Plus ingredients for toppings, salad & dressing as listed below:

  • Cos Lettuce
  • Cooked fresh beetroot pieces
  • Meredith’s goat’s cheese
  • some walnuts if you like

Dress with:

  • Lemon juice
  • Olive oil
  • Apple Cider Vinegar
  • Sea Salt (Himalayan)
  • Cracked black pepper

Have on the side:

  • Natural yoghurt
  • Fresh dill

How to cook:

Mix all ingredients well in a large bowl

Form into patties (bit smaller than the size of your palm, squashed to about 1-2cm high)

Put plate of patties in fridge to firm up if needed

Fry in coconut oil over medium-high heat

Serve with a salad (ingredients listed above)

Top the patties with some natural yoghurt and fresh dill


Some interesting nutrition facts* on this meal:

Quinoa: contains complete protein (all 9 essential amino acids). Minerals manganese and copper work together as an antioxidant and help the body fight free radicals, which can cause cancer and disease.

Black Beans: a great source of dietary fibre which has been shown to naturally help lower cholesterol. They are virtually fat free, high quality source of protein. Higher in antioxidant activity than any other beans.

Dill, Turmeric, Ginger, Oregano & Black Pepper all contain a number of antioxidants and dietary benefits.


For more delicious recipes and blogs head to "Otherwise Living"

January 30, 2014

Organic date & coconut slice

A little healthy treat for the taste buds!




- 2 cups of organic medjool dates (pitted and diced)

- 4 organic weetbix (crushed)

- 2/3 cup of organic desiccated coconut (plus a little extra for the top)

- 2 tbs of organic honey

- 2 tbs of organic coconut oil

- 2 tbs of water



  1. Place all the ingredients into a food processor and blend until it forms a dough.
  2. If it is still a little dry, add a touch more water.
  3. It should be moist but not too wet.
  4. Press out into a tray or dish about 1cm thick & sprinkle a little more desiccated coconut on top.
  5. Place in fridge until it firms then cut into slices.



Brought to you by the wonderful people at "Honest to Goodness"

January 24, 2014

Banana oat protein slice muffins

We all need healthy snacks - and we hate to break it to you, but those muesli bars in packets are often laden with sugar, additives and preservatives.
Do your insides a favour and prepare some healthy snacks for the week - preparation is the key to eating well!
This recipe below is beyond tasty!
* 2 mashed ripes bananas
* 1/2 cup of rolled oats
* 1/2 cup organic coconut flour (or 2/3 cup of wholemeal flour or brown rice flour)
* 1/2 cup organic sprouted brown rice protein powder
* 1 tsp baking powder
* 1/2 tsp ground cinnamon
* 2 eggs, lightly beaten
* 1/2 cup almond milk or milk of your choice
* 1/4 cup coconut oil, melted


  1. Preheat oven at 180 degrees celsius.
  2. Combine dry ingredients in a mixing bowl then add the wet ingredients.
  3. Mix well and then place in a small slice tin or muffin tins and bake for approximately 30 minutes or until golden





                                                Recipe courtesy of "Honest to Goodness"

October 04, 2013

Almond and Date vegan slice

Almond/Date Slice Vegan


This delicious date slice can be whipped up in 10 minutes. Healthy and kind to the taste buds, use this as a guilt free snack when you're feeling a little 'peckish'!.


Place the following ingredients in a food processor:


 1 cup of fresh raw almomds

 1 cup fresh pitted medjool dates chopped

 3 tablespoon Carob or cacao  powder

 2 tablspns Almond milk optional


Coconut can be used to sweeten, but the sweetness of the dates is adequate.


 Once all combined, press onto a tray lined with baking paper.

 Refrigerate for 30 mins.

 To prepare, slice with a wet knife.




August 23, 2013

Chicken, olive and rosemary hotpot

This chicken hot pot is tried, tested and extremely delicious! Enjoy x
  • 1/4 cup Plain Flour
  • 4 small chicken breast fillets, skin removed
  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup white wine
  • 400g can chopped tomatoes
  • 1/2 cup pitted olives
  • 2 tablespoons rosemary leaves, roughly chopped
  • mash potatoes and green beans, to serve


  1. Preheat oven to 170°C. Place flour, and salt and pepper onto a plate. Lightly coat chicken in seasoned flour.

  2. Step 2

    Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 minute each side or until golden. Remove to an ovenproof casserole dish.

  3. Step 3

    Add onion and garlic to frying pan. Cook, stirring often, for 3 to 5 minutes or until soft. Add wine. Simmer for 3 minutes or until reduced by half. Add tomatoes, olives and rosemary. Stir to combine. Season with salt and pepper. Pour over chicken.

  4. Step 4

    Cover. Bake for 20 to 25 minutes or until chicken is just cooked through. Slice chicken. Place onto plates. Spoon over sauce. Serve with steamed potatoes and beans.



August 13, 2013

Delicious Date & Superfood Protein balls

Protein balls are a fantastic snack to keep close by so you can avoid reaching for that muffin or sugary muesli bar in the afternoon!

They are extremely quick to create too - so no excuses!



* 1/2 cup of pitted dates

* 1/4 cup goji berries

* 1tbsp of Acai Powder

* 1/2 cup of natural oats

* 1/4 cup of black & white chia seeds

* handful of walnuts

* 2tbsp of linseeds

* 2tbsp of Cocao nibs

* 2tbsp of Macca Powder


Blend the above ingredients together.

Roll into small bite size balls and roll in shredded coconut.

Store in the refrigerator


Enjoy x




August 13, 2013

Boosting your Soup's nutritional value!

We all know how fantastic soups are for your digestion. They also make the perfect base meal for seamlessly adding in a bucketload of greens.

Take any soup of your choice and take any green leafy vegetables such as baby spinach leaves, spinach, kale or bok choy.

When heating your soup - add in around 100grams of the leafy veggies.

They melt down really nicely in the soup and if you're not a huge fan of their taste, the soups disguises most of it!


Just another very simply way to get a tasty dose of greens.





August 09, 2013

Slimming Dessert

We've put together a very simple dessert for you that has slimming, cleansing and nourishing aspects to it.

As you will note, throughout the website we don't often endorse eating cold raw fruits. However, this recipe is a great example of how best to consume fruits so that it won't disturb your digestive health.

On a side note, this recipe below would also be a fantastic remedy for a dreaded hangover!



* 1 Ruby red grapefruit

* 1/2 lemon

* handful of rhubarb

* 1/4 cup of naturally fermented pickles

* dash of honey

* pinch of cinnamon


Place all ingredients in a pan and turn on low heat. Cook until all ingredients are warm.






August 09, 2013

Cleansing Seed Butter Recipe

This recipe is useful for a topping on steamed vegetables, baked potatoes or toast.

Its ingredients makes this delicious mix a powerful cleanser.



* 1 cup of raw pumpkin seeds

* 1 heaped teaspoon of minced garlic

* 1/2 a lemon

* 1/4 teaspoon of salt

* 1/8 teaspoon of black pepper

* 1/2 fresh cup of parsley

* 1 small red onion

* 1 teaspoon dried orange peel

* 2 tablespoons of balsamic vinegar 

* 3 tablespoons of extra virgin olive oil



Blend the first 9 ingredients gradually in a food processor, adding enough water to make a light paste.

Then slowly pour in the olive oil for richness.

It can be used immediately, however it tastes better after being stored in an airtight jar in the refrigerator for a few days.



July 23, 2013

Superfoods, Strawberry, Kale and Maple Syrup blend

Are you wanting a serious hit of Superfoods?

Well the Your Tea team are at it again - we've created another delicious concoction that will leave you feeling full, strong and energetic. Best part of it all?? - you won't get ANY bloating from this dish.



- 1 lemon

- bunch of Kale

- 2 eggs

- 1 cup of Almond Milk

- 2 strawberries

- tbsp acai powder

- tbsp black/white chia seeds

- tbsp linseeds

- tbsp macca powder (to get the chocolate tang!)

- tbsp mesquite powder

- tsbp maple syrup



Blend it all together and heat on stove or in microwave until warm.

This mix will do wonder for your hair, nails, skin and energy levels.








July 22, 2013

WARM Walnut/Kale/Egg smoothie

Since we are lovers of warm/cooked food here at Your Tea - we've become quite creative with our meals as of late!

This amazing concoction took minutes to whip up.

Full of protein, energy and vitamins - try this warm smoothie for breakfast, lunch or dinner!



- 3 eggs

- handful of walnuts

- 1/2 a bunch of Kale

- tablespoon of maple syrup 

- 4 strawberries

- 1/2 cup of black chia seeds


Throw all ingredients in a blender.

Pour into a bowl and heat in microwave for around 45 seconds. Alternately you can heat on the stove for a few minutes.






July 18, 2013

Reasons to love avocado...

For those of you who have read our eating plan, you will find that the wonderful avocado features often! They are nourishing for the digestive system and nourishing for the digestive system!

This little beauty is easy on the digestive system and jammed packed with health benefits including: high-fibre, sodium- and cholesterol-free that provides nearly 20 essential nutrients, rich in healthy monounsaturated and polyunsaturated fats (such as omega-3 fatty acids), vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate) — as well as potassium.

Here are some fast and easy ways to enjoy an avocado:

1) Cut the avocado in half and sprinkle it with herbal seasoning or maple syrup.
2) Chop the avocado and add it to a salad, alternately use it as a topping or side garnish for soup.
3) Mash an avocado and spread it on rice cakes or toasted pumpernickel bread
4) Make an avocado dressing or the crowd-pleasing guacamole dip to add flavour to raw or steamed vegetables. 

Be sure to include avocado into your diet, your body will thank you for it!




July 15, 2013

Healthy spinach and kale omelette

Omelettes are seriously underrated!

A huge hit of low fat protein, you can make them taste different every single time.


Here is a favourite recipe of ours - perfect for breakfast, lunch or dinner. AND, it is seriously fast to whip up.


Serves 1:

Ingredients - 

- 3 eggs (take out 2 egg yolks)

- 100 grams of baby spinach

- 1/2 diced tomato

- 50 grams of low fat ham, diced

- sprinkle of rosemary, salt and pepper

- handful of kale


You can add literally anything to an omelette - so if you like you can take creative control and channel your inner Jamie Oliver. 

The options we've suggested above are high protein, low fat - however feel free to add some cheese, any vegetables etc.


Cook as you would any omelette.








July 12, 2013

Kidney Bean Red Curry

This tasty recipe by Monica from "Model To Mum" is perfect for the stomach as it is both warming and nourishing.

Make a large batch and freeze some small containers - this is a perfect meal to defrost on those nights where you're too tired to cook!

Enjoy X



1 tbs ricebran oil
I small onion
1 garlic clove minced
1 tsp sweet paprika
1/2 zucchini
1 can drained organic kidney beans
1 floret broccoli (dice the stem)
1 can crushed tomatoes
1tbs organic red curry paste
270ml coconut milk
1 cup cooked quinoa
- Goats milk yoghurt for serving - 


Using oil brown onion, sweet paprika and garlic in a medium saucepan on low heat. 
Add beans and vegetables and stir for two minutes.
Add tomatoes, red curry paste and coconut milk and bring to boil. 
Reduce heat and simmer for 10 mins. Stir through cooked quinoa and cook or a further two mins. 
Serve with a dollop of goat milk natural yoghurt.



July 11, 2013

Healthy breakfast pizza

This delicious idea can be for breakfast, lunch or even dinner - depending on your taste buds!



- 1/4 avocado 

- baked beans mixed with salsa

- slice of brie cheese

- an egg

- mountain bread

- salt and pepper to taste


Pop all ingredients together on the bread and you'll have yourself a healthy, high protein meal option.

Optional extra: sauté some baby spinach leaves in a small dollop of butter to serve on the side of the plate


Serve warm!




July 04, 2013

If I can't cook with Olive Oil - then what?!

Alyse Cocliff continues on from her blog "Why you shouldn't cook with Olive Oil" and gives us some options for exactly what you can cook with! 

Enjoy X




Since posting about Olive oil, I have been bombarded with questions about what to use in its place. I have attached an image from that sums up the approach I take perfectly… that is, minus the Palm Oil. I don’t in anyway advocate the use of Palm Oil for environmental reasons. Other than that, this is a great guide.


When you are searching for a safe fat to eat you are looking for the following characteristics:


  1. You want the fat to be stable (the more stable the better). Fats that are solid at room temperature are more stable than those that are liquid.
  2. You want the fat to have a high smoke point (the higher the better). Remember that once an oil reaches its smoke point (when it begins to smoke), it is no longer safe to eat.

I have provided a brief description of the different fats available and my personal preferences below:


Saturated Fatty Acids (SFA) – SFA are the most stable on any other fats and have a higher smoke point. I mainly use NATURAL SFAs when cooking. I switch between Coconut Oil and Ghee. Saturated fats are crucial for absorbing vitamins, calcium uptake, immune function, and cell membrane structure.


Monounsaturated Fatty Acids (MUFA) are less stable than SFAs and you should avoid heating these at high temperatures as they go rancid very quickly. Olive oil is very high in MUFAs. I will use MUFAs occasionally – Olive Oil at room temperature and Macadamia Oil at 160C (in the oven) when baking as it has a higher smoke point than most other MUFAs.


Polyunsaturated Fatty Acids (PUFA) are very unstable and have a very low smoke point. They go rancid very quickly whether they are heated or not. I avoid these oils at all costs. These oils are various vegetable oils, bran oils and oils from various seeds. The process in which these oil are extracted is not something I would consider safe – this is something I will go into another time.


If you would like some more information, facts and figures etc. David Gillespie has released another fantastic book titled “Toxic Oils“.


Want to hear more from Alyse? Go to her website "An Apple a Day" where you will find more blogs, tips and information about all things health.



July 02, 2013

Homemade Greek Yoghurt Chocolate "Ice Cream"



Here at 'YourTea' we are all about a cheeky dessert that won't leave you feeling heavy and/or guilty.

Try this recipe at home - it is seriously easy and seriously delicious!


You will need:

One cup of almond milk

3/4 cup non fat greek yoghurt

2 tbsp cocoa powder

2 tsp sweetener

1 tsp vanilla extract

A pinch of salt


Mix together gently and pop in the freezer until it freezes to your desired consistency. 





July 01, 2013

Why you shouldn't cook with Olive Oil...

Alyse Cocliff, Holistic health coach from "An Apple a Day", shares this common mistake we often make with cooking....

If you have ever watched an episode of ‘Jamie’s 30 minute meals’, you will know he loves a “little drizzle of olive oil” over absolutely everything. Whilst I love Jamie’s passion for real food and commend his efforts to bring about change in the food industry, I have to admit that I cringe every time he adds olive oil to a fry pan or dish over high heat. Why? As soon as you introduce Olive oil to high heat, it becomes rancid and can turn into a carcinogen (aka, cancer promoter).



Olive oil should not be consumed after it has reached its smoke point — the point at which an oil literally begins to smoke. Unfortunately, the smoke point of olive oil is not very clear as different companies list different smoke points across the board (this most likely reflects differences in degree of processing). As such the listed smoke point of Olive Oil usually occurs anywhere between 90-200 degrees celsius. Because we don’t cook with a thermometer in hand, or use the one brand of olive oil, I recommend my clients avoid cooking with olive oil completely.



Olive oil is a great addition to your nutritional plan, but you should avoid heating it! Olive oil is best:

  • Drizzled over vegetables or fish at the end of cooking
  • For use in salad dressings
  • As an alternative to butter or spreads

Choosing an extra virgin, cold pressed oil will also ensure that you have a high intake of nutrients and antioxidants.



  • Macadamia Oil can be used at temperatures below 160C (I use this oil when baking).
  • Organic Ghee
  • Cold pressed extra virgin Coconut oil
  • Fats/Lard left in the pan after cooking a grass-fed, free-range roast or rashes of nitrate free bacon


Help reduce the levels of toxins in your household and make the switch today.


Want to hear more from Alyse? Go to her website "An Apple a Day" where you will find more blogs, tips and information about all things health.



June 29, 2013

Steel Cut Oats with Acai Powder

Getting sick and tired of traditional oats for breakfast?

Steel cut oats are a fantastic alternative, with a crunchier texture and a nutty taste.

Steel cut oats differ from old-fashioned, rolled oats in only one way: they are not rolled flat into flakes. Instead, the whole toasted oat grain, or groat, that is used to produce rolled oats is cut into thirds to yield steel cut oats. 

The low glycemic index of steel cut oats prolongs the feeling of satiety after eating by preventing rapid peaks and dips in blood glucose levels.

Oats are extremely nourishing for the digestive system and if you fluid retention, they can be very useful in assisting to soak it up.


Steel cut oats should be cooked on the stove, as oppose to a microwave. When cooking, you will notice that steel cut oats don't expand like flake oats will.


Take 1 cup of steel cut oats and 1 cup of water - Place on stove, bring to boil and let simmer.

Whilst simmering, add in a tablespoon of black chia seeds, a tablespoon of goji berries, a tablespoon of Acai powder and 8 almonds.

You can add milk and honey to sweeten.





June 27, 2013

Green Chilli and Coconut Prawns

Green Chilli and Coconut Prawns


Monica Ross gives us a recipe that will warm up the insides - with both chilli and garlic being heating herbs this will soothe an upset stomach.


1tsp coconut butter

12 green prawns deveined with tails still on

300ml coconut milk

2 cloves garlic, minced

1 thumb sized ginger root, finely grated

4 long green chillies

1 lemon grass stick

Himalayan rock salt to taste  

Ground black pepper



Melt coconut butter on low heat and add minced garlic - brown slightly.

Add prawns into a deep fry pan with coconut milk, garlic, green chillies, lemon grass, ginger, salt, and pepper.

Bring to the boil, stirring frequently.

Reduce heat and simmer uncovered 10-15 minutes. Stir frequently.


Serve on tri-coloured quinoa with broccolini on the side X




For more delicious recipes from Monica Ross, head over to her Facebook page:"Model To Mum"

June 17, 2013

Warm Chia Seed Pudding by Nat Kringoudis

Warm Chia Seed Pudding - by Nat Kringoudis


Yet another guilt free, tasty dessert - perfect for winter!

Nat encourages you to eat this warm and do your digestive system a big favour – it loves warm food especially this time of year so grab yourself 2 minutes and whip this baby up!


2 tbs chia seeds 

1 tbs cacao (you may need to adjust this to your liking)

2 tsp rice malt syrup (or xylitol or stevia or coconut sugar)

1/2 tsp of maca powder

1/2 tsp of mesquite

1 cup of very warm water

1/2 cup of almond milk

banana to garnish


Combine the chia seeds with water, cacao, sweetener, maca and mesquite and mix well.  Allow the chia seeds to swell – I suggest putting a lid on the mixture as it does so to keep it warm.  This only takes 2-5 minutes depending.

Place banana on top.  You can either choose to top with almond milk or warm almond milk and substitute for warm water in the previous step.





June 17, 2013

Nat's Nut Slice

Nat Kringoudis gives us her delicious nut slice recipe. A perfect snack to take 'on-the-go' - or alternately a delicious dessert! 

Enjoy x

2 cups of spelt flour (or flour of your choice)
100gm of coconut butter (or regular butter) at room temp
1 tbs of rice malt syrup (or honey)

2 cups of dates pitted and chopped.
1 cup of water 

1 cup of rolled oats
2tbs butter of your choice
1 tbs rice malt syrup (or honey)



Mix butter, flour & honey (more similar to rubbing between fingers) to make a dough.
Press into a slice tray & bake in moderate oven for 20 minutes or until golden.

Meanwhile for the filling, chop dates and add to saucepan with water. Simmer away until it resembles the consistence of jam.

Once base is ready, spoon over date mixture.

Combine ingredients for filling and place over date mix in slice tray.

Return to oven to allow the top to brown slightly.
Remove from oven and allow to cool.

I suggest keeping in refrigerator.

You might like to add cacao to the filling or other nuts and seeds to the topping.




June 16, 2013

Sugar Free Chocolate Brownie... no? YES!!!

A delicious sugar free chocolate brownie, courtesy of the gorgeous Erin Jolly

Have your cake and eat it too!

This amazing CLEAN chocolate brownie contains no sugar whatsoever and tastes just as good as it looks!

Mix 1 cup of pitted dates, 1/2 cup dedicated coconut and 1 tbsp of cacao in a blender and mix until combined.
Then add 1 tbsp of coconut oil, 1-2 tbsp agave syrup, and mix until combined.
Add in 1/2 cup quinoa flakes, 1/3 cup of oats, and 1/3 cup of buckwheat flower and mix until combined.

Bake in a moderate oven for 10 mins and there u go! Healthy, delicious brownies!

Top it with half of one of the Loving Earth “luvju” maqui and cacao raw chocolates... melt in your mouth heaven!!!!


Enjoy X

Follow Erin's amazing blog on:


June 16, 2013

Coconut Flour Pancakes with Berry Yoghurt

Got a sweet tooth? Here is a relatively guilt free pancake recipe to wrap your taste buds around!


* Whisk 2 eggs

* 2 tablespoon of coconut flour

* 4 tablespoons of water

Mix together and pour desired amount onto a pan with a teaspoon of coconut oil


Serve with a drizzle of honey, a spoonful of berry yoghurt and a sprinkle of seeds.


Enjoy! X


Find more recipes by Monica Ross from "Model To Mum" on



May 18, 2013

Warm Creamy Quinoa Oats



1 cup quinoa/ and or quinoa flakes

3 cups water

2 cups coconut milk (preferably light)

1 banana

Small handful of nuts (eg- almonds), roughly chopped

Agave nectar or honey to sweeten

2 tbsp grated or shredded coconut

2 tbsp chia seeds

2 tsp cinnamon




Rinse quinoa under cold water and drain.

Bring water to the boil in a saucepan and add quinoa.

Cook for about 15 minutes, until water is absorbed and grains are fluffy.

Cool, add coconut milk and refrigerate overnight. When ready to eat, reheat quinoa and coconut milk in a saucepan, stirring occasionally.

Add chopped banana and half the nuts. Add agave nectar or honey and stir. When hot, pour into a serving bowl, sprinkle with remaining nuts, grated coconut and chia seeds, and sprinkle with cinnamon.

You can also add berries or grated apple if desired.

Recipe provided by the lovely Erin Jolly.

View her blog here: "Erinjay, Health and Everything else"


May 18, 2013

Kale Chips!



Kale - such an amazing super food and this recipe below will make munching on it all that more enjoyable...!



1 bunch of Kale – fresh & washed.

Fresh / dried chilli

Sea salt flakes

Extra virgin olive oil spray



Pre-heat moderate oven

Line a baking tray with baking paper

Cut off Kale leaves in bite size bunches (or whatever tickles your fancy)

Place on baking paper

Spray (very lightly) with olive oil spray

Sprinkle with desired toppings (limit salt and avoid added preservatives – stick to natural and fresh alternatives)

I used fresh chilli & fresh chilli flakes and a tiny pinch of sea salt.

Bake in oven for about 5 minutes / until crunchy!


You can add these kale chips to salads for flavour / texture or on top of your favourite dishes.

It's a great way to increase your consumption of leafy greens!


Recipe provided by the lovely Erin Jolly.


View her blog here: "Erinjay, Health and Everything else"


May 06, 2013

Tiny Quinoa Protein Bars

Tiny Quinoa Protein Bars


1½ cups cooked quinoa (approx ½ cup of dried quinoa cooked in 1 cup of water)

½ cup pecans – chopped roughly

¼ cup sunflower seeds

¼ pumpkin seeds

½ cup shredded coconut

3 tablespoons ground flax seeds

½ teaspoon cinnamon

¼ teaspoon seat salt

2/3 cup dried fruit- ( eg cranberries. Goji’s, raisins ect)

4 medjool dates – pitted

1 banana

3 tablespoons almond butter

2 tablespoons maple syrup


Preheat oven at 170 degrees

Line 8x8 square baking tin with GP paper (we picked up a great square cupcake tin from Coles, which is perfect!)

Food process the dates, banana, almond butter, maple syrup until smooth.

Mix all other ingredients lightly

Mix together in a large bowl

Place in tin and cook for 30 minutes or until brown

Remove- cool- chop- ENJOY!


Tiny protein bars are great snacks to use along side our teas- full off amazing ingredients to nourish your body and keep you looking and feeling great!


May 05, 2013

Pumpkin and Leek Slice

Pumpkin and leek slice (optional with chicken)

1 leek sliced
1/2 butternut squash diced
2 small free range chicken breast (optional)
10 eggs
1 garlic clove crushed
1/2 Goats cheese feta
Himalayan pink rock salt and mixed pepper seasoning.
Bake pumpkin with rice bran oil and seasoning in oven at 180c until cooked through.  
Meanwhile sauté leeks in rice bran oil on stove top and set aside. In the same pan sauté chicken, garlic and seasoning until cooked through. Put chicken on a chopping block and chop super fine. Add to leeks and set aside.
Remove pumpkin from oven and allow to cool. Leaving oven on.
In a mixing bowl beat eggs with an electric mixer until fluffy and fold through leek mix.
Pour mixture into a baking dish lined with baking paper and scatter pumpkin on top. Crumb goat cheese feta all over and bake in oven for 25-30 mins.
Enjoy x
Check out more delicious recipes by Monica Ross from "Model to Mum" on her Facebook page,
and Instagram
April 29, 2013

Tiny Trail Mix

Tiny Trail Mix

2 cups pumpkin seeds

1 cup slivered almonds

¾ sunflower seeds

6 tablespoons pure maple syrup

Pinch of salt

Cranberries to ‘garnish’


Line oven tray with GP paper- pre heat oven 150 degrees

Toss seeds, almonds and syrup until evenly coated.

Spread evenly onto oven tray and lightly season with salt.

Bake approx 20 minutes/ golden brown.

Leave to cool- break into pieces and add a small scattering of cranberries.


TT Mix is full of polyunsaturated omega 3 oils and polyunsaturated fatty acids, perfect to keep you full for longer and stop you reaching for the afternoon chocolate bar!

April 25, 2013

No Bake Vegan Squares




1.5 cups whole raw almonds

1.5 cups regular oats or gluten free oats

½ teaspoon kosher salt

10 medjool dates, pitted and roughly chopped

¼ cup coconut oil



25 medjool dates, pitted and roughly chopped

½ cup water




Line 8x8 baking tin with GP paper

Process almonds, salt and oats into a fine crumble, add dates and pulse until crumbly again.

Melt coconut oil and add to the mixture- process until sticky.

Remove and set aside in a separate bowl ¾ cup of the mixture for later.

Press the mixture into the baking tin firmly


Add 25 dates and water to food processor until paste forms. You want this to be quite thick.

Scoop mixture onto the base and spread evenly.


Sprinkle the extra ¾ cup of ‘crust’ over the date filling.

Refrigerate for at least 1 hour.



Raw vegan peppermint chocolate, melted it and drizzled on top

April 20, 2013

Slimming Vegetable Soup

A favourite here in the office, this soup is both nourishing and energising.

As a tip - a fantastic way of making sure you're always eating healthy warm foods - separate the soup into a few containers and freeze them. That way - you can take some to work and defrost. Best of all, you won't be caught out when you get home late from work and can't be bothered cooking!

We believe that being prepared is a very important component of maintaining a healthy lifestyle.


* 9 cups of chopped up vegetables

* 3/4 cup of raw peanuts

* 2 tablespoons of juniper berries

* 1 tablespoon of fennel seeds

* 1/2 teaspoon of cumin seeds

* 1 tablespoon of coriander seeds

* 1 teaspoon of salt

* 1/8 teaspoon of black pepper

* handful of chopped fresh parsley

* 1/2 teaspoon of hungarian paprika

* 1/2 dried dulse seaweed


Add water as stock, amount to your liking.

Ensure you have a wide variety of vegetables of all colours such as carrots, onions, yellow squash, green beans, spinach. Avoid turnips and cabbage.

Boil the soup until you feel all ingredients are cooked.



The ingredients above will serve 6.

April 20, 2013

Delicious homemade protein bars


I always have these stocked in the fridge.

There is nothing worse than being out and about without anything to nibble on. If you're unprepared, then you're more than likely to reach for a starchy muffin or a sugary muesli bar. 


My bars are full of good cold pressed coconut oil, nuts, seeds and grains as well as the antioxidants in raw cocao my energy bars are super satisfying between meals. On average I have between 1-3 bars a day.

They are super easy to make and extremely handy to have in the fridge.



2 cups almond meal

1 cup organic muesli

2 cups puffed brown rice or spelt

1 cup kapaipuku seeds

1/2 cup chia seeds

1/2 cup dried goji berries (I added them this time sometimes I use sultanas or dried cranberries instead)

1 small jar loving earth coconut butter and 3/4 large jar cold pressed coconut butter (550gram jar)


Method: mix all dry ingredients in a bowl then melt both the coconut butters together over low heat (do not boil). Then mix with the dry ingredients and spread evenly over baking tray  


This recipe was brought to you by the talented Monica Ross from "Model To Mum". Check out her amazing recipes over at

April 20, 2013

Mon's Proteiny Balls


Yet another delicious and healthy snack you can create.

You will feel much better reaching for these than a sugar coasted muslei bar that's for sure!


Part 1

175g  melted loving earth coconut butter

250g melrose abc spread (almond, brazil and cashew nut) pour out any excess oil at the top of the jar

1/4 cup white chia seeds

1/8 cup sesame seeds

1/4 sun dried biodynamic sultanas

1/4 cup sweet cacao nibs


Mix all ingredients in a bowl and put in freezer for 30 mins


Part 2

1/3 cup fine desiccated coconut


Roll mixture into balls and toss the balls through coconut in a shallow bowl until covered. 

Makes around 16.

Store in the fridge. 


Enjoy X


Check out Monica Gordon's recipe ideas at: