Nut Free Cranberry Ripe

Posted by Nicole Joy on 16 April 2014
  • 1/2 cup pepitas
  • 1/2 cup shredded coconut
  • 1/2 cup cranberries
  • 3 - 4 Medjool dates, pitted
  • 1 Tbsp coconut oil
  • small handful of dark chocolate chips
  1. Process the pepitas and coconut until crumbly. Add the remaining ingredients and mix until a 'dough' is formed. You may need to add 1 Tbsp cold water to achieve the desired consistency if it seems too dry.
  2. Roll into balls or press into the bottom of  small rectangular tray to cut into squares once set.
  3. Feel free to drizzle with melted dark chocolate or make a batch of this!


Posted in: chocolate dessert breakfast   Comments

Chunky Choc Hazelnut Slice

Posted by Ebony Ashton on 15 April 2014


  • 2 cups of roasted hazelnuts (skins removed)
  • 2 heaped Tbsp cacao powder
  • 1 cup Medjool dates, pitted
  • 2 Tbsp rice syrup (or your sweetener of choice)
  • 1 Tbsp coconut oil

Process the nuts and cacao until crumbly. We aren't looking for fine crumbs here - chunky is good!

Add the dates, one at a time, then the remaining ingredients. Mix until a sticky 'dough' is formed. You may need to add cold water, 1 Tbsp at a time if the mixture is too dry.

Press into the bottom of a small rectangular tin lined with baking paper and and set aside while you prepare the chocolate topping.

(If you like press some halved hazelnuts into the base mixture for some extra crunch!)


  • 70g cacao butter, shaved (you could use coconut oil but you won't get that rich chocolate taste)
  • 1 heaped Tbsp cacao powder
  • 2 Tbsp rice syrup (or your sweetener of choice)

To speed up the melting process, grate or shave your cacao butter first. Place in a small stainless steel bowl that sits comfortably over a small saucepan one-quarter filled with water.

Over a low heat, melt the cacao butter until smooth. Remove from heat with care and use a small whisk to combine the cacao powder and syrup.

Whisk vigorously! (a fork just won’t cut it here, as the cacao mixture will not combine completely with the syrup). Taste. Add more sweetener if desired.

Pour over the base and place in the fridge for at least 2 hours to harden.

Done! It really is that easy! This slice also makes a great gift idea, all you need is some cute paper and twine - if there's any left that is ;)


Enjoy! xx


Posted in: recipes chocolate dessert   Comments

Gluten Free Dairy Free Hot Cross Buns

Posted by Nicole Joy on 3 April 2014
gluten free dairy free hot cross buns
What a week! I have road tested umpteen different gluten free hot cross bun recipes, spent hours researching online (turns out this gluten free baking is rather a big deal) and believe I have finally come up with a husband approved recipe that will impress both gluten and non-gluten eaters alike. The recipes I poured over were either laiden with sugar, too complicated, used flours I had never even heard of let alone know where to find them, included the infamous xanthum and guar gums (which, might I add, are NOT essential for gluten free baking) and contained nuts or yeast - two ingredients I was hoping to avoid. So, the recipe? Before you get your knickers in a twist, there is rather a lengthy notes section that I suggest you read, and if you choose to ignore it I simply cannot vouch for the result of your buns. Capish?

Important Notes

Baking without gluten can be very tricky, and you will not, I repeat not yield the same results by throwing in whatever flours you have laying around. Baking is a science, and a science even more important to follow sans gluten. Gluten products, have one very special ingredient that magically binds everything together - gluten! So your gluten free baked goods will not taste like their gluten filled counterparts. They just won't. Trust me. So don't expect them to, do yourself a favour now and repeat after me - these gluten free hot cross buns will not taste like the buns at the baker - they will be delicious, moist and more-ish, but will not taste like the buns I ate last year.
Now that we have your expectations sorted. The flour. I have given you the flour ratio that I used, quite simply because it worked for me - if you substitute, bear in mind the end result will be affected. Don't make me say 'I told you so!' Making your own gluten free flour mix is a breeze if you have the following very important tool - an accurate scale! This is a must. Notice I haven't given you measurements in cups, there is a reason for this. Use the scales! It is also very important to use a mix of GF flours - 500g of the same type of flour Again - trust me.
You don't have to go out and buy 1 kg bags of all these ingredients either. Your local health food store ( I shop at Flannerys) should have these products available in the bulk food bins - which is perfect, as you can just purchase exactly what you need. This recipe is for 1kg gluten free flour. 
250g millet flour
250g buckwheat flour
200g brown rice flour
150g white rice flour
75g arrowroot (or tapioca flour)
75g gluten-free cornflour (or cornstarch) - if avoiding corn replace with arrowroot.
Mix all the above flours until well combined and store it in an airtight container.
Chia seeds or flax seeds will need to be ground before mixing with hot water. I have a mixture that I keep in a container that is 100g flax seeds, 100g chia seeds ground down into a fine powder. This is the mix you are looking for and is very important for binding your gluten free mixes together.
I used the following patty tin trays for these:
  • 1 cup coconut milk + 2 Tbsp apple cider vinegar
  • 1 Tbsp ground chia/flax seeds + 2 Tbsp boiling water {see notes}
  • 500g Gluten Free Flour Mix {see notes}
  • 1 tsp baking soda
  • 1 tsp gluten free baking powder
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice/all spice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted
  • 2 eggs (separated)
  • 1 tsp finely grated orang zest (a few drops of orange essential oil would do nicely here too if you have it)
  • 1/2 cup honey
  • 1 cup applesauce
  • 1 1/4 cups of dried fruit mix (I just love cranberries/sultanas)


  • 1 egg, lightly beaten with a dash of milk (your choice)


  • 1 Tbsp honey
  • 1 Tbsp boiling water
  • 1/4 tsp mixed spice
  • 1/4 tsp finely grated orange zest or a few drops orange essential oil
  1. Preheat your oven to 180 degrees. Spray 2 x 12 hole patty tin trays with a spray oil OR use patty case papers. A muffin tray is a little too deep - but it could work.
  2. Combine the coconut milk and apple cider vinegar in a medium sized bowl and set aside. The milk will curdle - gross I know, but a good thing.
  3. Combine the chia/flax seeds with the boiling water in a small bowl. Mix until a paste is formed. Set aside.
  4. Combine the flours, baking soda/powder, spices and salt in a large mixing bowl.
  5. Separate the eggs - place the yolks in the milk mixture and whisk the egg whites in a separate small bowl with a hand held mixer until soft peaks form (when you can turn the bowl over without the eggwhites moving you are done) Set aside.
  6. Add the coconut oil, organge zest (and/or orange oil) honey and applesauce to the egg yolk/milk mixture - mix well.
  7. Add the wet ingredients to the flours, including the chia/flax paste, then the dried fruit and mix well. Fold through the stiff egg whites.
  8. Spoon the mixture into the prepared trays. (Remember gluten free mixes are normally 'wetter' than the standard.) As long as it is non-stick/well oiled it won't matter if the mixture is spilling out over the sides of each hole. In fact - I recommend that!
  9. Brush the top of the buns with the egg wash and place in the pre-heated oven for 30 - 35 mins or until a toothpick inserted into the centre comes out clean
  10. Mix together the ingredients for the glaze and generously brush the buns.

So why no cross? The cross is traditionally made with powdered sugar and water, obviously I wasn't too keen on that and the replacements I played with (cornflour/arrowroot flour) tasted yuk. So I thought - who needs the cross anyway? If YOU need the cross however, simply mix equal parts of the flour/sugar with water and pipe onto the buns. You can use a ziplock bag with the corner cut to achieve this. Necessary? I think not.

Gluten free goods don't tend to stay as 'fresh' so I would advise eating these within 24 hours of making them. If that's a problem - reheat them and serve with lashings of butter (if you can eat dairy) that always seems to make things 'fresh' again!

I would love to know how you go with these!

Posted in: recipes cake breakfast   Comments

Vanilla Latte Squares

Posted by Ebony Ashton on 1 April 2014

Prepare 2 shots of espresso coffee and place in the freezer to cool while you prepare the base. If you don’t have access to an espresso machine simply dissolve 1 - 2 tsp instant coffee in 60ml boiling water


  • 2 cups walnuts 
  • 12 Medjool dates, pitted
  • 1 Tbsp coconut oil

Line a small rectangular baking dish or tray with baking paper and set aside.

Process walnuts until fine and crumbly. Add coconut oil, then dates, one at a time and process until no large chunks remain.

Pinch the mixture together between your fingers - if it holds its shape it’s the right consistency. If not, add 1 Tbsp of cold water at a time until the desired consistency is achieved.

Firmly press the base mixture evenly into the bottom of the prepared tray and place in the freezer while you prepare the filling.


  • 1 1⁄2 cups cashews, soaked overnight – rinsed well
  • 1⁄2 cup coconut milk + extra
  • 2 Tbsp coconut oil
  • 2 Tbsp honey
  • seeds of 1 vanilla pod or (1 tsp vanilla bean paste)
  • 1 – 2 shots of espresso coffee, cooled

Remove coffee from freezer and blend all ingredients together, starting with 1⁄2 cup coconut milk.

Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Strong enough? Enough vanilla? Adjust if desired.

Remove the prepared base from the freezer and evenly pour the latte cream on top. Place in the freezer for 6-8 hours or overnight for best results.


Slice into even squares while frozen and soften at room temperature for 1 hour before serving. Serve with a light dusting of cacao powder.
Best kept in the freezer until needed. Will keep in the fridge for 2 – 3 days.

Enjoy! xx

Posted in: recipes dessert breakfast   Comments

Mason Jars - What all the fuss is about

Posted by Ebony Ashton on 1 April 2014



Hi babe,

Have you noticed a foodie craze lately that you just don't get? That's right, I'm talking about Mason Jars! Salads in a jar? Say what? Well, here's what they're all about. 

Firstly, if you don't know what a Mason Jar is, it's a glass jar with an airtight metal lid usually used for preserving chutneys, jams etc. The appeal? They keep your food fresher for longer and you get to bypass those nasty seeping plastic chemicals. Thus the growing popularity for lunch time shenanigans..

So, how do I do this mysterious jar magic you ask?

It's all about layering! Delicious, delicious layering. Want to take a salad to work with (gasp) dressing without it being a soggy mess? Mason jar to the rescue!


Layer 1. Dressing. Whatever you prefer, however the thicker it is the harder it is to shake up to the rest of the salad when ready to eat - completely up to you!

Layer 2. Hearty veges. This layer is very important as it keeps your dressing from the lettuce and other soggy vulnerable ingredients. You can use tomatoes, carrots, onion, broccoli or any other vegetable you'd like.

Layer 3. Less hearty veges and beans. When I say less hearty I mean things like mushrooms, zuchinni, corn, avocado etc. This is basically another defensive layer for your soft greens. 

Layer 4. Pasta and grains. You can use any type of pasta, grain, chickpeas, black beans, quinoa - get creative!

Layer 5. Protein and cheese (optional). If you'll be eating the salad that day, add a layer of cheese and proteins like tuna, salmon, chicken, boiled eggs, etc. If you're planning for the week ahead though babe make sure you wait and add those ingredients on the top level the day you're planning to eat it.

Layer 6. Greens, nuts, and seeds. You can use almonds, sunflower seeds, walnuts etc. For greens use lettuce, spinach, kale, or whatever else you prefer! Go nuts! Ba doom tiss.... No?


Annnnnd you're done! This will keep fresh in your fridge for up to 5 days (keep in mind layer 5 if planning ahead), and when you're ready to eat it just shake it out into a bowl and enjoy.

Plus they look super cute and are easy to clean. What's not to love? 




10 ways to Nourish your Soul

Posted by Ebony Ashton on 25 March 2014


Hi beautiful!

Here are 10 ways to nourish that sweet soul of yours - don't worry, it's nothing extreme! Just a few little things that will make you shine.

1. Drink your 8 glasses of water a day

It's not just to keep hydrated (though that is really important), drinking enough water will make your skin shine, your energy levels go up, flush out nasty toxins and will aid digestion. Get chuggin' girl!

2. Cut down on technology

I'm guilty of checking Facebook and Instagram in bed before sleeping and as soon as I wake up. Try leaving your phone in the living room overnight and see if you have a better sleep! It kinda feels good not to be connected, huh?

3. Brew your favorite tea and sit down with a book somewhere quiet

Have some quiet time and get lost in a story with a cuppa and some dark chocolate, it'll refresh you before getting back to the 'real world'.

4. Start a mini herb garden on your windowsill

Tending a garden can feel really, really nice. But if you're like me and don't have a backyard, pick up a mini herb garden that fits on your windowsill! It'll feel great caring for something and is super satisfying when you can pick fresh basil from your window for that Italian dish you've been wanting to try.

5. Try natural remedies before painkillers

Don't get me wrong - if you have a condition or illness and need to take medication, that's absolutely what you should be doing. But if you start to feel a headache coming on, instead of reaching for the pills try ginger tea or applying peppermint oil to your hairline. Sore throat? Try lemon, honey, and garlic in hot water before that syrup.

6. Learn to let it go

Had a crappy day at work and can't stop grinding your teeth? Did someone cut you off in traffic and you're still fuming about it hours later? Try to let it go babe, holding onto anger for long periods of time isn't healthy and is definitely not fun. Accept that you're angry, take a deep breath, and move onwards and upwards.

7. Spend an afternoon cooking yummy things for the week

Being prepared with your meals for the week takes so much pressure off and will ensure that you keep eating all those good, soul nourishing foods. 

8. Stretch it out

When you hop out of bed stretch out your body, it will leave you feeling energised and healthy.

9. Go for a walk 

I gaurentee you after 10 minutes of walking you will feel incredible. Pump it out to your favourite tunes and explore!

10. Tidy your space

Declutter the space around you, it will clear your mind and make you feel like the organisation queen! Plus it looks good. Real good. 


Posted in: Live Well   Comments

Nut Free Choc Orange Bites

Posted by Ebony Ashton on 24 March 2014


  • 1/2 cup shredded coconut
  • 1/2 cup pepitas
  • 1 Tbsp cacao powder
  • 1 Tbsp chia seeds
  • 1 cup Medjool dates, pitted
  • 4-5 drops of orange essential oil (or 2 tsp finely grated orange zest)
  • 1 Tbsp sweetener of choice (optional)

Process the coconut, pepitas, cacao powder and chia seeds until crumbly. Add the orange, then dates one at a time until a sticky 'dough' is formed. 

You may need to add a little water, 1 Tbsp at a time, to achieve the desired consistency. Taste and adjust if necessary (more chocolate, sweetener or orange?)

Using a tablespoon as a guide, roll mixture into balls. Dip in chocolate and sprinkle with chia seeds for a little extra indulgence!

Enjoy! xx

Posted in: chocolate dessert   Comments

Choc Mint Slice

Posted by Nicole Joy on 20 March 2014


• 1 cup almonds
• 1 heaped Tbsp cacao powder
• 1 Tbsp chia seeds
• 2 Tbsp rice syrup (or sweetener of choice)
• 2 Tbsp coconut oil
• 3-5 drops peppermint oil*

Process the nuts + the cacao powder. Add remaining ingredients + adjust to taste. Mix until a ‘dough’ is formed. You may need to add cold water, 1Tbsp at a time to achieve
the correct consistency. Taste and adjust if needed. Press into the base of a small rectangular dish lined with baking paper or silicone muffin moulds and set aside while you prepare the filling.


• 1 cup cashews (soaked in water overnight – rinsed well)
• ½ cup coconut water to start
• 2 Tbsp coconut oil OR 1 Tbsp Psyllium husk
• 2 Tbsp raw organic honey
• 3 – 5 drops peppermint oil*
* Certified Therapeutic Grade doTERRA or Young Living

Blend all ingredients (starting with ½ cup coconut water) until smooth and creamy. You may need to stop the blender and scrape down the sides while adding more liquid to achieve desired consistency. Taste + adjust (add more sweetener or peppermint if necessary). Pour over the prepared base and freezer for 6 – 8 hours or overnight for best results. Let soften at room temperature for about 1 hour before serving. Top with melted or grated dark chocolate.

Enjoy! xx

Posted in: essential oils cake chocolate dessert   Comments

Coffee and Cacao Face Mask

Posted by Ebony Ashton on 18 March 2014


Hello beautiful!

If you're starting to feel less sparkly in this dry weather I've got just the thing. This coffee & cacao scrub will leave you feeling silky smooth and glowy, and the best part? It's made from tasty, natural ingredients that you probably already have in your pantry! 


  • 4 Tbsp finely ground coffee beans
  • 4 Tbsp cacao powder
  • 6 Tbsp milk (or almond milk if so inclined)
  • 2 Tbsp honey
  • 1 Tbsp coconut oil
  1. Mix coffee and cacao powder in a stainless steel bowl
  2. Add milk and coconut oil until a smooth paste forms (if your coconut oil isn't liquid you'll have to gently warm it first)
  3. Stir in the honey
  4. Package into clean and dry containers (incase of leftovers)
  5. To use, scoop up a handful and apply gently to skin in upward circular motions
  6. Allow the mixture to dry on your face
  7. Gently wash off (be careful not to rub too hard) 
  8. Finish with your regular facial moisturiser

Now before you get your pamper on babe, just test a little of this mixture on the underside of your wrist - because I want you to feel amazing, not panic-rush-to-the-doctors to figure out why your face has freaked out. This mix also makes a great present if you've got some cute jars to put it in, who doesn't love home made!

Tested? Good! Let's get making!



Posted in: Live Well recipes   Comments

Chocolate Peanut Butter Squares

Posted by Ebony Ashton on 18 March 2014


This easy to make recipe is straight from my book 'Why it's perfectly acceptable to eat dessert for breakfast' which you can grab right here!

Give these a go and let me know how much you LOVE them. You can thank me later ;)


  • 1 cup unsalted peanuts
  • 1 Tbsp raw cacao powder
  • 1/2 tsp good quality salt (I love Pink Himalayan)
  • 1 Tbsp coconut oil
  • 2 Tbsp rice syrup
  1. Process the nuts, cacao and salt until crumbly. Add the coconut oil and rice syrup and mix well.
  2. Taste and adjust - add more cacao or rice syrup if desired.
  3. Pinch the mixture together between your fingers - if it holds it's shape it's the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.
  4. Press mixture into a small shallow tray and refrigerate for at least 1 hour (or freeze for 30 mins), cut into small sqaures before serving.
  5. Top with dark melted chocolate or make your own by melting 50g cacao butter over low heat and whisking in 1-2 Tbsp sweetener of your choice, a dash of vanilla extract and 1 Tbsp cacao powder. Drizzle and enjoy!

Best kept in the freezer until needed!



Posted in: recipes chocolate dessert   Comments

Mini Raw Mango Cheesecakes featured on The Great South East

Posted by Nicole Joy on 9 March 2014


Hi gorgeous,

This delicious summery dessert (or breakfast!) is a favorite of mine that was featured on 'The Great South East' just recently , so if you missed it (or want to see it again) hit play and get ready to cook some tasty mini treats that you will LOVE!

I hope you enjoy!


Posted in: recipes cake dessert   Comments

Starting the day with Sun Salutations

Posted by Ebony Ashton on 9 March 2014



Hello gorgeous! Want to wake up feeling like a superhero? I thought so. My favorite morning pose to feel sassy and energised is the Sun Salutation. It is designed to wake up both your mind and body and leave you feeling ready to take on the day feeling renewed and revived. Seeings as most of us (myself included) spend most of the day sitting at the computer, this is a chance for you to stretch it all out, take a few deep breaths, and get ready to kick today's ass. 

Try to do 8 of these before your morning coffee or that must check facebook urge and I promise you will feel like a million bucks. 



  1. Stand erect with both feet on the floor. Bring your hands in prayer position at chest level. Exhale.
  2. Raise both arms upwards with palms facing overhead. Stretch your muscles by slowly bending backward. Inhale.
  3. Perform a forward bend by bringing both hands to your feet, bend your knees if you have difficulty. Exhale.
  4. Step back moving your right foot backward and lower your right knee to the floor. You should now be in a lunge position with both hands flat. Inhale.
  5. Extend both feet backwards, using your toes and hands to support your weight. Fully extend your arms as if you were about to do pushups.
  6. Maintaining that position move your knees, chest, and chin to the floor. Exhale.
  7. Gently extend both arms and slowly bend backwards. Press chest forward and roll your shoulders back. Inhale.
  8. Bring hips and buttocks upward into downward dog, keeping both feet and hands on the ground. Keep your back straight. Exhale.
  9. Lunge forward by bringing your right knee forward and your left leg fully extended. Both hands should be planted on the floor. Inhale.
  10. Straighten your body into a standing position and slowly bend your body. If you have difficulty bend your knees. Exhale.
  11. Bring your upper body upward to resume to standing position. Raise both arms upwards and slowly bend backwards. Inhale.
  12. Assume the straight body position and bring both hands back to the chest in prayer position. Exhale.

Repeat 8 times (4 each side) xx


Cooling down with Autumn

Posted by Ebony Ashton on 4 March 2014



Cooling down with Autumn

Seven juices to keep your immune system sexy and strong.


Hi beautiful, it’s that time of year again! The days are starting to cool down and your immune system is going to have to start fighting off those colds, flus, and other nasty’s that will be heading your way.

I’ve put together a list of my favorite ingredients (and why they rock) that go into some tasty juices that will help keep you healthy and loving life. Don’t sweat it; I’ve got your back.




Ginger packs some serious zing in the juice department. It’s a strong antioxidant, has anti-inflammatory agents, and can ease throat pain. It can help with headaches, nausea, and makes your insides all warm and fuzzy.

Orange, Lemon & Grapefruit

Orange, lemon, and grapefruit are all high in vitamin C, an antioxidant that can protect cells from damaging substances. Adding vitamin c in your juice will help antibody production, fight infection and boost a low immune system. A grapefruit a day?


Try not to get grossed out… spirulina is a type of algae from ponds and bodies of water. But don’t let that put you off! Studies have shown that it has amazing health benefits and can stimulate immune function while boosting your overall health and energy. It has high omega content, all B vitamins, vitamin E, vitamin K, vitamin D, calcium, potassium, zinc – to sum up – it’ll make you feel amazing. 


Garlic, (as well as being delicious) is an immunity rockstar. Research has shown that it has antiseptic and anti-fungal properties and is packed with nutrients, in particular vitamins C, B1, B6, selenium, calcium, and manganese. It’s excellent for fighting against coughs, colds, chest infections, and can even lower blood pressure.


Did mum always force you to eat your carrots? Here’s why. Carrots are an excellent source of vitamin A, which plays a vital role in regulating the immune system. They also have a whole bunch of beta carotene, which helps your immune system basically be a bad ass and kick that flu to the curb.



Zingy and sweet

  • 3 orange's (peeled)
  • 1/3 lemon (peeedl)
  • 1 small knob Ginger (grated or juiced in depending on your juicer)
  • 5 mint leaves (more/less if desired)
  • Optional 1/2 grapefruit (peeled) if you love the zing!

Green machine

  • 2 green apple's (core before juicing)
  • handful spinach leaves (10+, wash well)
  • 1 1/2 tsp powdered spirulina
  • 2 sticks celery (rinse thoroughly, include leaves!)
  • 1/2 cucumber
  • handful green grapes (10+, wash and remove from stems)
  • Optional add kale for an extra hit

Immune delight

  • 2 carrots (rinse thoroughly)
  • 1 beetroot (peel before juicing and slice depending on size of beet)
  • 2 sticks celery (rinse thoroughly, include leaves)
  • 5 leaves parsley (more if desired, wash to remove any grit)
  • small knob ginger
  • Optional add a clove of garlic if you’re fighting a flu (peel clove and start with a small amount)

Vege hit 

  • 3 sticks celery (washed thoroughly, include leaves)
  • 2 beetroots (peeled)
  • 3 carrots (washed thoroughly)
  • handful kale (washed thoroughly)

Vitamin cooler

  • 4 wedges watermelon (cut into wedges and remove skin)
  • 1 grapefruit (more if desired, peeled)
  • 2 oranges (peeled)

Sweet and sassy

  • 1 orange (peeled)
  • 1 beetroot (peeled)
  • 2 sticks celery (washed thoroughly, include leaves)
  • 1 tsp powdered spirulina 
  • 1 apple (add more if not sweet enough, cored)

Kale explosion

  • 10 leaves kale (washed thoroughly)
  • 10 leaves spinach (washed thoroughly)
  • 5 leaves parsley (wash thoroughly to remove grit)
  • 2 apple's (if you're a sweet tooth, have less kale and add more apples!)


So if you’ve tried them and think they’re delicious (let’s face it, they are) let me know your favorite, or if you experimented a little!



Check out the facts:

Posted in: Live Well recipes   Comments

Chocolate Truffles

Posted by Ebony Ashton on 4 March 2014


Check out these amazing Chocolate truffles 

by Teresa Cutter, The Healthy Chef, delish!

{Makes 20 balls}

  • 250 g (8  3/4  oz) walnuts
  • 1 heaped tablespoon raw cacao powder or good quality dark cocoa powder
  • 2 tablespoons healthy chef pure protein ( our grass-fed WPI or Organic Pea Protein )
  • 1/4 teaspoon ground cinnamon
  • pinch sea salt
  • 1  teaspoon vanilla bean
  • 10 fresh-pitted dates

To Decorate:

Coconut, goji berries, nuts, cocoa.
Combine walnuts, cocoa, salt, protein and cinnamon in a food processor.

1. Process 15 seconds until crumbly.
2. Add vanilla and dates then process until mixture is combined. If squeezed together, it should form into a soft ball.
Add 2 tablespoon of water – only if needed - so that the mix forms a soft ball. The mix should be firm and sticky, but not mushy.
3. Remove chocolate truffle mixture from the food processor into a bowl.
4. Form into 20 round balls.
5. Roll balls in your choice of garnish and store in the fridge covered for up to 2 weeks.

Yum! If you've enjoyed these as much as I have, let us know in the comments below. Also if you haven't heard of Teresa Cutter feel free to head on over to her site to check out more delicious recipes. 



Posted in: Live Well recipes chocolate dessert   Comments

Mini Mango Cheesecakes with Lime & Pistachio

Posted by Nicole Joy on 10 February 2014

A delicious summery dessert ... or breakfast!!


  • 1/2 cup macadamias
  • 1/2 cup pistachios
  • 1/4 cup desiccated coconut
  • 8-10 Medjool dates, pitted
  • zest of a lime
  • 1 Tbsp coconut oil
  1. Process the nuts, coconut and lime zest. With the motor running, add the coconut oil, then dates one at a time, and mix well.
  2. Process until a ‘dough’ is formed. You may need to add cold water, 1 Tbsp at a time to achieve the correct consistency if the mixture seems too dry. Press into the bottom of mini moulds ( I like 8cm heart shaped moulds best) or a small rectangular tray lined with baking paper.
  3. Set aside as you prepare the filling.


  • 1 cup cashews (soaked overnight in water - rinsed well)
  • Flesh of 2 small mangos
  • 1 Tbsp raw organic honey
  • juice of 1 lime
  • 1/2 cup coconut water + extra
  • 2 Tbsp coconut oil
  1. Blend all ingredients until smooth (start with about 1/2 cup of coconut water + add enough until it churns consistently. (You may need to switch off and scrape down the sides)
  2. Taste and adjust if desired. Zesty enough? Sweet enough?
  3. Pour into prepared bases and top with left over base. Freeze for 6-8 hours or overnight for best results.
  4. Let the cakes sit at room temperature for about 30 minutes before eating.

Enjoy! xx

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