Ingredients:2 cups kale leaves1/2 cup broccoli1 tsp liquid coconut oil2 scoops Vanilla TruPlenish1/2 frozen banana1 scoop Superfood Greens and Reds300 mls water5 ice cubes Directions:Place all ingredients in a high powered
Ingredients:200 gms frozen organic berries2 scoops Vanilla TruPlenish4-6 mint leaves300 mls unsweetened almond milk5 ice cubes Directions:Place all ingredients in a high powered blender.Blend until smooth.Enjoy!
Ingredients:1/2 frozen banana300ml almond milk2 scoops Vanilla TruPlenish½ tsp vanilla powder or extract1 tbsp almond butter1 tsp dried rose petals, plus extra for serving (optional) Directions:Blend all the ingredients together in a
Ingredients:1/2 cup cucumber1 cup baby spinach1/2 apple1/2 cup pineapple1/2 lime juiced1 cm ginger300ml water1 scoop Superfood Greens & Reds2 scoops Vanilla TruPlenish Directions:Blend all the ingredients together in a blender until smooth.Pour
Ingredients:2 scoops TruPlenish, chocolate or vanilla2 cups kale or baby spinach1/2 - 1 cup of fruit of your choice. We recommend:mango & bananastrawberries & blueberrieskiwifruit & strawberries1/2 tsp healthy fat,
Ingredients:1 ½ .egg, whole1 ½ tbsp Coconut oil1 ½ tsp Vanilla bean or Vanilla extract1 ½ tsp stevia80 g almond milk (can replace it with other milk)3 tbsp almond flour
Ingredients:4 tbsp coconut milk4 tbsp water110 g chicken thighs cut into bite sizes pieces1 tbsp apple cider vinegar1 pinch sea salt1 pinch black pepper1 tbsp coconut oil2 tsp garlic cloves Directions:In
Ingredients:6 tbsp coconut cream170 g chicken breasts3 tbsp coconut oil1 ½ .red bell pepper, diced into small pieces1 .cucumber, diced into small cubes1 ½ tbsp pumpkin seeds1 ½ tbsp blueberries2
Ingredients:110g cauliflower heads, grated4 ½ tbsp ground flax3 tbsp chia seeds1 ½ tsp stevia165g almond milk1 ½ tsp nutmeg1 ½ tsp ginger3 tbsp unsweetened coconut flakes Directions:Make cauliflower rice – just
Ingredients:110g smoked salmon½ avocado2 tbsp heavy whipping cream1 pinch salt1 pinch black pepper Directions:Cut the avocado in 2 halves and remove the pit.Add the heavy cream in the center of each
Ingredients:1 avocado3 eggs170 gtuna in olive oil105 gbaby spinach3 tbspmayonnaise2 pinchblack pepper2 pinchsalt Directions:Boil the eggs for 4-8 minutes depending on how you like them − whether you like them –
Ingredients:105 gbaby spinach180 gCoconut milk1 cucumber1 ½ tspliquid stevia or sweetener of choice1 ½ tbspcoconut oil Directions:Prepare all the ingredients.Toss the spinach in a blender, then add ice cubes, the coconut
Ingredients:40 gbroccoli110 gchicken wings1 tbspolive oil2 tbspmayonnaise2 pinchchopped fresh dill1 tspground ginger1 tspred hot chilli peppers, crushed1 pinchsalt Directions:Prepare your marinade by mixing the olive oil with salt, ground ginger and
Ingredients:170 gchicken breasts, diced1 avocado3 tbsp coconut oil1 ½ green pepper, diced1 ½ tsp garlic1 ½ tsp chilli peppers, crushed1 ½ tsp olive oil2 pinch salt1 ½ tbsp mustard2 pinch
Ingredients:75 gbrewed coffee4 ½ tbspheavy whipping cream Directions:Make your coffee the way you like it.Pour the cream in a small sauce pan and heat gently while stirring until it’s frothy.Pour the
Ingredients:1 can, 540 mL white kidney beans (cannellini beans)2 tablespoons lemon juice, half a lemon1 tablespoon canola oil2 tablespoon tahini2 cloves garlic1/2 teaspoon cumin powder1/2 teaspoon ground coriander powder1/4 teaspoon
Ingredients:1 ripe avocado1 tablespoon fresh lime juice1 small tomato, seeded and diced1 tablespoon finely diced red onion1 clove garlic, crushed1 tablespoon fresh coriander, chopped1/2 to 1 teaspoon chilli flakessalt &
Ingredients:2/3 cup plain yoghurt, Greek yoghurt works best1/3 cup light cream cheese, softened1/2 Tablespoon finely chopped chives or green onions1 Tablespoon finely chopped parsley1/2 Tablespoon finely chopped dill1/8 teaspoon garlic
Ingredients:1 ripe avocado½ cup plain coconut or Greek yoghurt2 Tbsp lime juice½ cup roughly chopped parsley1 teaspoon cumin½ teaspoon salt Directions:Add all ingredients except water into food processor or deep bowl
Ingredients:1 head cauliflower, steamed2 tablespoons tahini2 tablespoons olive oil1 clove garlicJuice from 1 lemonDash of sea salt and black pepperpinch of cumin, paprika, garlic powder, turmeric, and onion powder Directions:Throw all
Ingredients:2 medium zucchini1-2 garlic cloves, chopped½ lemon, zested and juiced2 tablespoons tahini100g tinned chickpeas, drained and rinsed1 tablespoon olive oil,plus extra to garnishpinch of smoked paprika1 tablespoon chopped freshparsley1 tablespoon
Ingredients:4 tbsp cashew nuts, unsalted8 tsp tahini1 small sweet potato, chopped2 tsp fresh chives, choppedsaltpepper Directions:Place cashew nuts in water to soak overnight. Drain when ready to prepare dip.Steam sweet potato
Ingredients:250g pumpkin, peeled and cut into 3cm pieces2 garlic cloves, peeled2 tablespoon olive oilsea salt and ground black pepper, to taste200g tinned chickpeas, drained and rinsed1 tablespoon tahini½ teaspoon ground
Ingredients:200g tinned chickpeas, drained and rinsed1 tablespoon tahini2 garlic cloves, chopped½ teaspoon ground cumin1 lemon, zested and juiced2 tablespoon olive oil12 tablespoon water2 tablespoon chopped coriander, plus extra leaves to
Ingredients:650 gms peeled, chopped carrots¼ cup tahini¼ cup olive oil¼ cup water2 tbsp lemon juice2 tbsp honey1 tsp kosher salt½ tsp smoked paprika¼ tsp ground coriander¼ tsp ground cuminchopped toasted pistachiostoasted sesame seedspomegranate seedstorn mint Directions:Bring a large pot of
Ingredients:3/4 cup olive oil6 tablespoons red wine vinegar3 teaspoons dried oregano1 teaspoon garlic powder1/2 teaspoon salt Directions:Combine all ingredients in a jar with atight-fitting lid, shake until well combined. Alternatively, for
Ingredients:1 container plain Greek yogurt (about 2/3 cup)1 cup fresh herbs (mix what you have on hand)1 garlic clove, chopped1 lemon, freshly squeezed1/2 teaspoon salt1/2 teaspoon fresh ground pepper Directions:Combine all
Ingredients:1/2 cup extra virgin olive oil1/2 cup balsamic vinegar2 teaspoons dijon mustard1 clove garlic, finely minced OR 1 teaspoon garlic powder1 tablespoon honey1 teaspoon salt1/4 teaspoon black pepper Directions:Combine all ingredients
Ingredients:1/3 cup extra virgin olive oil2 tablespoons toasted sesame oil1/4 cup seasoned rice vinegar1 clove garlic, finely minced OR 1 teaspoon garlic powder2 tablespoons soy sauce1 tablespoon honey2 tablespoons peel and grated fresh ginger OR 2 teaspoons
Ingredients:1/4 cup red wine vinegar2 tablespoons dijon mustard1/2 cup extra virgin olive oilZest and juice of 1 lemon (about 4 tablespoons juice and 3 teaspoons zest)1 clove garlic, finely minced OR 1 teaspoon garlic powder1
Ingredients:1/4 cup dijon mustard1/4 cup honey1/4 cup apple cider vinegar (I prefer raw, unfiltered)1/4 cup extra virgin olive oil1 teaspoon salt1/4 teaspoon black pepper Directions:Combine all ingredients in a jar with atight-fitting lid, shake until well combined. Alternatively,
Ingredients:2/3 cup extra virgin olive oil1/4 cup red wine vinegar3 tablespoons finely grated parmesan1 tablespoon fresh minced parsley OR 2 teaspoons dried parsley 1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powderJuice of 1/2 lemon
Ingredients:Zest and juice of 2 limes (about 4 tablespoons juice and 3 teaspoons zest)1/4 cup red wine vinegar1 tablespoon soy sauce1 tablespoon honey1/3 cup extra virgin olive oil1 clove garlic, finely minced OR 1 teaspoon garlic powder1/2
Ingredients:3/4 cup whole milk plain Greek yogurt1 clove garlic, finely minced OR 1 teaspoon garlic powder 1/4 cup fresh minced parsley OR 1 tablespoon dried parsley1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder2 tablespoons fresh
Ingredients:1/3 cup mashed avocado2 cloves garlic, minced3 Tablespoons lemon juice2 anchovy fillets1 Tablespoon olive oil2 teaspoons Worcestershire sauce1/2 teaspoon dijon mustard1/4 cup grated or shaved parmesan cheese3/4 teaspoon sea salt1/4 teaspoon ground pepper2 Tablespoons water2 Tablespoons unsweetened almond milk Directions:Add all ingredients
Ingredients:3 cups bone broth1 cup cashews1 cup coconut cream5 garlic cloves2 tbsp nutritional yeastPink salt and pepper for seasoning1 onion, diced300 - 350gm chicken thighs, sliced250gm mushrooms, sliced2 carrots, diced2
Ingredients:4 garlic cloves peeled whole2 tbs extra virgin olive oil2 tsp chilli dried6 pieces soy and linseed bread2 cups broccoli roasted1/2 cup almonds roasted250 g cannellini beans drained rinsed2 tbs
Ingredients:1 tbsp rapeseed oil1 onion finely chopped1 large garlic clove, crushed400g broccoli chopped into small florets300g frozen peas200g chard, chopped1l low-salt veg stock½ small bunch of basil , choppedSmall bunch
Ingredients:2 tbsp. extra-virgin olive oil1 medium onion, chopped2 carrots, peeled and cut into thin rounds2 stalks celery, thinly sliced3 cloves garlic, thinly sliced1 large zucchini, cut into 1/2" pieces1 can
Ingredients:2 teaspoons extra virgin olive oil1 large red onion, finely chopped3 celery sticks, finely chopped2 garlic cloves, crushed2 teaspoons finely grated lemon rind1 teaspoon Turmeric Ground1/2 teaspoon ground cinnamon1/2 teaspoon
Ingredients:4 cups (1L) salt-reduced chicken stock500g Chicken Thigh Fillets, trimmed3 thyme sprigs2 small carrots, peeled, thinly sliced2 celery sticks, thinly sliced1 corn cob, husks and silk removed, kernels removed2 medium zucchini,
Ingredients:Celery - bright green, firm and fresh with leavesParsnip or Sweet Potato or Turnip - peeled and cubedGarlicOnionsOlive OilStock (use vegan option) SeasoningOption - NutriVerus for Vegan friendly - or OsoLEAN
Ingredients:3 celery stalks diced2 carrots diced1 red onion diced1 large garlic clove crushed1 t ginger1 cup red lentils rinsedi cup pumpkin diced4 cups vegetable stock1/2 t sweet paprika1/2 t cumin1/2
Ingredients:2 tsp extra virgin olive oil1 brown onion1 clove garlic1/2 tsp ground turmeric1/2 tsp ground cumin1/2 tsp ground coriander1 cup dried red lentils4 cups liquid chicken stock400 mls water2 cups
Ingredients:1 medium / large cauliflower1 onion – finely diced3 cloves garlic – finely diced1 x 400g can cannellini beans drained and rinsed1 tablespoon thyme leaves – finely chopped2 litres vegetable
Ingredients:Dry Ingredients:1/2 cup all-purpose plain or gluten-free flour1/4 cup coconut sugar1 tsp baking powder1/2 tsp baking soda1 medjool date (finely chopped) Wet Ingredients:1/2 cup natural coconut yoghurt1/4 unsweetened almond milk1 tbsp
Ingredients:1 cup medjool dates, pitted2 heaped tbsp hazelnut or almond butter1/2 cup hazelnuts, skin removed1 tbsp raw cacao powderpinch of Celtic sea salt1/2 tsp ground cinnamon2-3 tbsp filtered water Directions:Blend the
Ingredients:2 frozen ripe bananas, chopped2 tbsp hulled tahini1 tsp sea salt flakes1/4 cup almond milk1 tsp maple syrup (optional)1/2 tsp cinnamon1/4 cup pistachios, chopped2 tbsp cacao nibs2 tbsp shredded coconut
Ingredients:1/3 cup almond butter2 heaped tbsp. raw cacao powder1 tbsp maple syrup3 dates, pitted1/4 cup coconut oil1/4 cup hot water1 tsp cinnamonGenerous pinch of sea salt Directions:Add all ingredients, except hot
Ingredients:2 cups Medjool dates, pitted1/3 cup raw cacao powder3 tbsp coconut oil, melted1 tsp cinnamonpinch sea saltextra cacao powder, for rolling (optional)finely chopped peanuts, for rolling (optional) Directions:Place the dates, cacao
Ingredients:50g white chia seeds200ml coconut drinking milk1 nectarine or peach, cut into slices2 tbsp goji berriesFor the raspberry purée100g raspberries1 tsp lemon juice2 tsp maple syrup Directions:Divide the chia seeds and
Ingredients:1 tsp carob powder or 100% cocoa powder4 tsp coconut oil (liquid state)1 tsp cinnamonPinch of sea saltPinch of stevia4 tsp almond flour/meal Directions:In a medium bowl, mix all ingredients together
Ingredients:1 1/2 cups raw cashews11/4 cups raw almonds1 1/4 cups pitted Medjool dates1/4 tsp. sea salt1 can coconut cream3/4 cup organic granulated sugar1/4 cup melted and cooled coconut oilZest and
Ingredients:4 small apples1 teaspoon stevia sugar1 teaspoon ground allspine1 teaspoon ground nutmeg8 tablespoons dried cherries4 teaspoons water2 teaspoons trans-fat free vegetable oil spread (60 to 70 percent oil)8 teaspoons chopped
Ingredients:200g ripe strawberries, hulled and chopped1 avocado, stoned, peeled and roughly chopped2 tsp balsamic vinegar½ tsp vanilla extract1-2 tsp maple syrup (optional) Directions:Put the strawberries (save four pieces for the top),
Ingredients:145g (1 cup) roasted salted macadamias50g (1/2 cup) rolled oats30g (1/2 cup) moist coconut flakes1 tablespoon coconut sugar75g butter, melted2 mangoes, peeled, thinly sliced 2 passionfruit, halvedToasted flaked coconut, to
Ingredients:30g coconut oil, plus extra for greasing100g blanched almonds100g soft pitted date For the topping300g cashew nuts2 ½ tbsp agave syrup50g coconut oil150ml almond milk2 lemons, zested and juiced Directions:Put the cashews
Ingredients:75g coconut oil, plus extra for the tin200g vegan dark chocolate (at least 70%), roughly chopped2 tbsp golden syrup200g vegan ginger nuts100g dried cranberries50g pistachios, toasted and chopped Directions:Lightly oil a
Ingredients:55g (1/3 cup) pistachio kernels 60g (1/3 cup) pepitas70g (1/2 cup) pecans2 teaspoons raw cacao140g (about 6) pitted medjool dates Coconut yoghurt, to serve (optional)Pomegranate seeds, to serve (optional) Filling:3 teaspoons gelatine
Ingredients:100g dark chocolate (70% cocoa), broken into pieces400g ripe avocado flesh125ml (1/2 cup) coconut cream70ml (3 1/2 tablespoons) honey35g (1/3 cup) raw cacao powder125g raspberries, to serve1 tablespoon chopped pistachiosFresh
Ingredients:4 tbsp almond meal2 tbsp raw cacao powder1 egg2 tbsp peanut butter1 tsp vanilla extract1/2 tsp baking powder1 tsp cinnamon1-2 tbsp maple syrup3 tbsp milk of choice (almond, coconut, dairy)Coconut
Ingredients: 2 C blackberries½ C almond milk¾ C coconut milk3 eggs⅓ C almond flour¼ C natural sweetener of choice (Stevia, Monkfruit)2 tsp vanillaPinch salt Directions: Grease a 23cm round dish or use smaller
