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These cookies are decadent, delicious and nutritious. Perfect to make as a weekend recipe, and then take the leftovers to share at work (errrrr…that’s if you have leftovers…)

Recipe makes ~20 cookies


  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup sunflower seed butter (recipe below*)
  • ½ cup pure maple syrup
  • 1 tsp baking soda
  • ¼ tsp fine grain iodised salt
  • ½ cup cocoa / cacao powder
  • 100g dark chocolate (70% or higher), roughly chopped
  • 1 cup pepitas / pumpkin seeds

*feel free to use a nut butter if this is handy in the pantry/you are impatient on cookie preparation! Effect will be similar.


  1. Preheat the oven to 160°C. Line two rimmed trays with baking paper.
  2. In a small bowl, whisk together the eggs and vanilla. Add the seed butter and mix thoroughly. Add the maple syrup, baking soda, and salt and fold together. Sift in the cocoa/cacao and stir to incorporate. Fold in the chopped chocolate.
  3. Drop dollops of the cookie dough on the prepared baking sheet about 5cm apart, and flatten them a little. Sprinkle your pepitas from a height, don’t worry about those that fall between the cookies, you’ll pop them in a jar once roasted for a tasty snack later on.
  4. Bake the cookies for 10 to 13 minutes. Let them cool slightly before serving. Store in an airtight container at room temperature for up to 1 week.

Sunflower Seed Butter – warning – highly addictive. 

Makes about 1½ cups


  • 3 cups / 400g raw, unsalted, sunflower seeds
  • Extra virgin olive oil
  • Fine-grain iodised salt


  1. Preheat the oven to 180°C.
  2. Place the sunflower seeds in an even layer on a lined baking tray and toast until golden and fragrant. Remove them from the oven and let cool.
  3. Using your most powerful food processor, blitz the sunflower seeds, occasionally scraping down the sides, until smooth and creamy. Adding a little extra virgin olive oil will improve consistency – use up to 3 Tbsp in your mixture if desired. Salt to taste (start with ½ tsp or less; taste once combined, and before adding more)
  4. Once the mixture is creamy, transfer to a glass jar with a tight-fitting lid, and store in the fridge for up to 1 month.


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BASE LAYER: add all base ingredients to a high powered blender and blitz until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined slice tin and press down with the back of a spatula. Place it in the freezer, and rinse your blender.


BERRY LAYER: add berries, cashews and maple syrup to your blender and blitz until smooth. Now stir through the chia seeds and coconut oil. Add the berry mix to the base and smooth over with a spatula again. Return to the freezer to set.


CHOC LAYER: If your coconut oil is solid, melt it in a small saucepan; if not, this step can be done straight in a mixing bowl. To your liquid coconut oil add the cacao powder, stir til the lumps are gone, then add the maple syrup. Pour on to the berry layer…and back to the freezer for it to completely set (a few hours).

This recipe needs to store in the freezer as it will melt quickly otherwise. Cut as you need!


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  1. Pre-heat the oven to 180°C. Line a small square cake tin with baking paper
  2. Combine all ingredients EXCEPT for the chocolate in a high-powered blender. Blend until the mixture isn’t getting any smoother.
  3. Stir in the chopped chocolate
  4. Pour into the cake tin and smooth with the back of a spatula to ensure you have a level mixture
  5. Cook for 20-30 minutes, or until you see a crust/cooked top
  6. Turn out on a wire rack, and cut into 8 bars once cooled


By Dinner, Lunch, Recipes, Recipes Detail Page No Comments



  • 1 bunch kale
  • 10-12 brussels sprouts
  • 4-5 eschallots, thinly sliced
  • 1 large orange, thinly sliced


  • ¼ cup tahini
  • 2 Tbsp apple cider vinegar OR white wine vinegar
  • 2 tsp miso paste
  • 2 tsp maple syrup
  • 1 tsp hot sauce
  • season to taste


  1. Using a sharp knife, de-stem the kale. Wash, and then chop the leaves. Once dry, sprinkle a little salt over the kale and use your hands to scrunch the kale. Do this for ~30 seconds, then transfer the kale to the salad bowl you’ll serve it in.
  2. Chop off and discard the end stem and any patchy outer leaves from your Brussels sprouts, then finely chop the sprouts, and add them to the kale. Next finely chop the eschallots, and add to the bowl. Lastly, add the thin orange slices.
  3. To make your dressing: add the tahini, vinegar, miso, maple syrup, water and hot sauce to a tightly-sealing glass jar, replace the lid and give it a good shake. Taste your dressing and add ingredients to get the taste to your liking.
  4. Dress the salad, and serve. Enjoy!



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There is so much gut-loving goodness in this salad with the cultures in the buttermilk (probiotics) and the healthy-gut-fuel in the raw spring onions + cabbage (prebiotics). Give your dinner meal a make over with this nutritious + delicious salad!



  • ½ red cabbage, finely sliced
  • 4 spring onions / eschallots, finely sliced
  • 1 large carrot – skin left on, and spiralise or julienne
  • 1 large under-ripe green pear, julienned



  • ½ cup buttermilk or kefir
  • 2 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp Dijon mustard
  • S+P to taste



  1. Combine all salad ingredients in a large salad bowl.
  2. Mix up the dressing in a small glass jar and give it a good shake to emulsify, season to taste.
  3. This is a salad you can dress ahead of time if you like – the cabbage withstands it! Enjoy


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  • Extra virgin olive oil
  • ⅓ cup corn kernels
  • Fine-grain salt



  1. In a lidded-saucepan, pour enough olive oil to create a thin layer over the base, turn on the heat
  2. Leave it a little while to get some heat, you can test the heat by adding a single kernel and seeing if it bubbles
  3. Once you have the heat, add in your corn kernels, pick up the saucepan off the heat and give it a good few shoves back + forth to get the kernels coated in the olive oil
  4. Quickly add the lid back on, return it to the heat, and then continue to pick it up regularly and swirl the kernels around, keeping the lid on tightly. This will prevent getting burnt crispy ones at the bottom! Once they start popping continue to pick up & swirl.
  5. Once the popping stops, add in a little salt and give it a good stir – then enjoy while still warm!



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We used a high-protein yoghurt to give this salad a little boost over the traditional roast pumpkin side dish


Sumac tomatoes…

  • 750g Roma tomatoes, quartered lengthways
  • 8 cloves garlic
  • 2tsp Sumac
  • 1 Tbsp extra virgin olive oil (EVOO)


Roasted pumpkin…

  • 1 whole Jap pumpkin, cut into large chunks, keep skin on
  • Pumpkin spice rub: 1Tbsp coriander, 2 tsp each ground cumin + cinnamon, ¼ tsp hot chilli flakes, 1 tsp salt, 4 cloves garlic – crushed
  • 1 Tbsp EVOO


Yoghurt dressing…

  • 1 cup high-protein natural greek style yoghurt (we used Black Swan low-fat Greek Style)
  • ½ cup chopped fresh coriander
  • 2Tbsp lemon juice
  • 1 Tbsp EVOO


Salad base: 4 cups baby spinach or rocket



  1. Pre-heat oven to 180°C. Line 3 baking trays with baking paper
  2. Place your quartered Roma tomatoes and garlic cloves on one of the baking trays, sprinkle with sumac, season with s&p, drizzle with EVOO. Place on the top shelf of the oven to roast – about 20minutes. Check regularly and remove once they are charring on the edges.
  3. Combine the dry spices and the crushed garlic for your pumpkin rub in a small bowl. Place the pumpkin pieces on the remaining baking trays, drizzle with EVOO, then  rub the spice mix on the upside of the pumpkin. Some spice mix will likely remain, and that is fine – you’ll do the same thing when you turn the pumpkin to cook it evenly. Add these to the oven, remove tomatoes if done (set aside to cool) and place the pumpkin on the top shelf. Check on your pumpkin every 5-10minutes, rotate the pieces, and rub in last of the spice mix. Remove and leave to cool once cooked.
  4. Mix up your dressing ingredients in a tight-lidded glass jar. Shake to combine. Once the roast garlic from the tomato tray is cooled enough to handle, squeeze the insides to your dressing, press large pieces with a fork, replace lid, and shake dressing to combine.
  5. Scatter baby spinach/rocket on a platter
  6. Assemble your salad by placing roast pumpkin pieces, and sumac tomatoes over the greens. When ready to serve, spoon out your yoghurt dressing. Enjoy!



By Dinner, Recipes, Recipes Detail Page No Comments
  1. Pour ~1Tbsp olive oil into a large pot over a medium heat.
  2. Add the garlic, onion, chilli and anchovies and let them soften and become aromatic. The anchovies should fall apart and mix in easily.
  3. Add the diced carrot and celery, sauté for a few minutes then add beetroot and mushrooms and let heat until the mushrooms start releasing water.
  4. Break the beef cube into the pan, add the dried herbs, drained lentils and passata and stir through evenly.
  5. Bring to a simmer then reduce heat slightly and cook for ~20min until vegetables are all soft and sauce has a rich flavour and colour.
  6. Meanwhile boil spaghetti according the packet directions and serve as much as your carb needs dictate with a generous amount of sauce.

Broccoli + spilt pea soup

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1. Heat oil in a heavy large pot

2. Add onion and cook until transparent

3. Add broccoli, cauliflower and spinach

4. Place stock over vegetables and extra water as desired to ensure all contents are covered

5. Bring to boil – cover and simmer until vegetables are slightly tender

6. With a mixing stick, blend soup until smooth

7. Top with 1Tbsp hemp seed and enjoy with a slice of crusty sourdough bread

Spinach + leek pie

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1. Defrost the spinach then squeeze out as much water as you can.

2. Place 2 sheets of frozen pastry on the bench to defrost slightly, then cut evenly to get 12 squares.

2. Heat the oil in a fry pan, add leek and garlic cook until soft.

3. Add the spinach to the pan and cook until all water is evaporated, set aside to cool slightly.

5. Place eggs with a little salt & pepper in a bowl and whisk lightly then fold through the spinach mix.

6. Chop the feta into chunks and evenly through the mix.

6. Take each pastry square and press into a lightly greased 12 capacity muffin tray.

7. Divide the spinach egg mix into each individual pie and top with a sprinkle of pine nuts.

8. Bake in 180 degree oven for ~20min or until brown on top and pine nuts are beautifully toasted.