Our holistic recipes

Eating can be complicated, especially in this day and age. We’re all hoping to eat responsibly, healthfully, and well, but alarmism, mixed messages, and impossible standards often stand in our way.
Below you can find a collection of balanced, whole-food recipes that are designed for optimal health. Just put a small amount of time in preparation and your health will thank you for it!

Smoothies

Keto green smoothie

INGREDIENTS

  • 2 cups of water
  • 1 cup of spinach
  • 2 cups zucchini
  • 2 TBS green powder
  • 2 TBS almond butter or coconut butter
  • 1/8 tsp stevia powder or to taste

Hormone balancing smoothie

INGREDIENTS

  • 2 tbsp almond butter
  • 2 tbsp ground flaxseed
  • 2 tbsp chia seeds
  • 2 tsp maca powder
  • 1 tsp ground cinnamon
  • 1 tbsp raw protein powder
  • 1 tsp vanilla extract
  • 1 1/2 cups Almond Milk
  • 1 frozen banana or sub with ice
  • 2 medjool dates, pitted – if not using banana

Instructions:

Blend these goodies on high speed until smooth. You can have it for Breakfast, Lunch or Dinner. Some in a glass jar for up to 1 day.
Enjoy

Instructions:

Simply add everything to a blender and mix until smooth. Taste and adjust flavours, if necessary.
Serve and enjoy!

Salads

Garden salad

INGREDIENTS

  • 2 cups of fresh greens
  • 1 small cucumber
  • 1-2 tomatoes
  • 1/2 red onion
  • 1/2 avocado
  • 1 red pepper
  • cracked pepper (optional)
  • pink Himalayan sea salt
  • lemon juice

Persimon salad

INGREDIENTS

  • Baby roman cut into quarters lengthwise
  • 1 persimmon cubed
  • roasted almond chopped
  • for the dressing:
  • 2 Tb maple syrup
  • 2 Tb soy sauce
  • 1 tsp sesame oil

Marinated kale salad

INGREDIENTS

  • 5 cups kale, chopped and ripped
  • 1/4 med red onion, sliced very thin
  • 2 cups avocado meal, cubed
  • 1 cup zucchini, julienned *optional
  • pomegranate seeds
  • 1/4 cup lemon juice
  • 1/2 tsp high mineral salt
  • 6 TBS extra virgin olive oil

Instructions:

Wash and dry produce. Slice and dice ingredients the way you like. Finish with a squeeze of lemon juice and cracked pepper. Serve this salad with any lunch, snack or dinner! Use this as a base easy to throw together salad. Feel free to add any other salad ingredients in too! Serve and enjoy!

Instructions:

Mix all the ingredients, drizzle on top of roman leaves. Add persimmon and almonds.
Enjoy

Instructions:

Remove the stems of the kale – tear or cut the leaves into bite sized pieces or chopped into small bits. Pour the salt and lemon juice over the leaves and mix well with the hands. Squeeze the leaves tightly with your hands to help the leaves become soft and tender. Keep squeezing until kale gets dark. Mix the oil and the rest of the salad ingredients into the bowl and allow to marinade for another hour or more.

Desserts

Raw cacao truffles

INGREDIENTS

  • 1 cup vegan dark chocolate tablet (70% +)
  • 3/4 cups coconut cream
  • 1/2 cup raw unsalted peanut butter
  • Coconut sugar to taste – optional (the truffle shouldn’t be sweet)

Blueberry pancakes

INGREDIENTS

  • 75 g fresh or frozen blueberries (thawed)
  • 1 large ripe banana
  • 180 ml (3/4 Cup) milk of your choice
  • 125 g (! Cup) almond meal
  • 80 g (3/4 Cup) oat flour
  • 2 tsp baking powder
  • 1 Tb chia seeds
  • 1/4 tsp salt

Instructions:

Chop chocolate very finely, and place in a heat proof bowl. Set aside.
Heat coconut cream in a small saucepan, until just before boiling point. Immediately pour over the chocolate, and use a whisk to beat together until soft and glossy. Add peanut butter, and mix well. Refrigerate for 2+ hours, then roll into balls about 1 Tbsp in size. You’ll need to do this step quickly, so as not to melt the chocolate in your hand.
Refrigerate the truffles for 20 minutes.
Meanwhile prepare the toppings: extra melted chocolate, raw cacao powder, hemp seeds, desiccated coconut, chopped nuts or whatever you like!
Remove the truffles from the refrigerator and roll them with the toppings.

Instructions:

Blend all pancakes ingredients together. Heat a large pan with 1 tsp coconut oil. Pour about 1/4 cup of batter for each pancake. Cook on medium heat until the edges are dry. Flip and cook for 2 minutes more. Repeat with the remaining batter.
Enjoy!

Snacks

Avocado toast

INGREDIENTS

  • 2 slices gluten free bread
  • Handful of spinach
  • Green sauerkraut
  • Fresh basil
  • Lemon and lime juice

Vegan French toast

INGREDIENTS

  • 200 ml milk of your choice
  • 2 Tb chickpea flour
  • 1/2 ripe banana
  • 1 tsp pumpkin spice mix
  • white loaf
  • banana and maple syrup to serve

Instructions:

Slice up fresh produce such as tomatoes or spinach/basil and set aside in a bowl.
Toast your bread.
Spread avocado on toast and top it with the toppings (fresh produce of either 1st way or 2nd way).
Sprinkle with cracked pepper, basil & sauerkraut.

Instructions:

Blend together milk, chickpea flour, 1/2 banana and slices, pour to a bowl. Cut the loaf into thick slices. Heat a tsp of coconut oil in a pan. Dip each loaf slice into the mix until moist. Fry on each side until golden brown. Slice the banana and fry it until golden in a dash of coconut oil. Put it on top of the French toast and drizzle some maple syrup on top.

Looks tasty much?

Perhaps, you’ll be interested in our nutrition consulting plans

Have a look