
4
Recipes
Unfussy Berry Smoothie
Ingredients
• ½ cup ice
• 200g blueberries
• 150g strawberries, sliced
• ½ cup blackberries
• ½ cup raspberries
• 1 ½ cups milk of your choice
• 1 cup Greek yoghurt
Method
1. Add ice to blender and top with all other ingredients.
2. Blend until consistency is smooth and enjoy!
Tip: fresh fruit can be substituted with three cups of
frozen fruit, however, remove ice from recipe. If extra
sweetness is needed, add honey to taste.
Choc-Banana Smoothie
Ingredients
• ½ cup ice
• 1 large banana
• 2 tbsp. peanut butter
• 2 whole dates, pitted
• 1 tbsp. cocoa powder
• 1 ½ cups milk of your choice
Method
1. Add ice to blender and top with all other ingredients.
2. Blend until consistency is smooth and enjoy!
3. Tip: top with cocoa nibs and flaxseeds for a delicious
crunch.
Strawberry Mocktail
Ingredients
• 500g strawberries
• ½ cup orange Juice
• ½ cup sparkling water
• ¼ cup of fresh lime juice
• 6 ice cubes
Method
1. Place all ingredients into blender.
2. Pulse 5-6 times whilst the blender crushes the ice.
3. Blend on Speed ‘1’ until mocktail reaches your
desired consistency.
Tip: coat the rim of glasses with sugar for a
professional finish. For an adult version, add 30mL
per person of your favourite white spirit and garnish
with a wheel of lime.
Chocolate Mylk
Ingredients
• 1 cup peeled hazelnuts
• 4 pitted dates
• ½ cup water
• 2 tbsp. cocoa powder
• Pinch of salt
Method
1. Soak peeled hazelnuts for 24-48 hours.
2. Drain nuts and wash with clean water.
3. Add nuts to blender with dates and salt along with
½ cup fresh water. Pulse until consistency is a thin
paste. You may need to add more water to achieve
the correct texture.
4. Over a large bowl, transfer nut paste into a muslin
or mesh cheese bag. Start to gently squeeze out all
the liquid from the bag. The longer you squeeze, the
more force you will have to use.
5. Add cocoa powder to bowl and gently mix in.
6. Pour chocolate mylk into a glass bottle and
refrigerate.
Quick Nutrient-Packed Green Soup
Ingredients
• ½ head broccoli (included stem), chopped
• ½ onion, chopped
• 2 garlic cloves, crushed
• 1cm piece ginger, grated
• ½ cup frozen peas
• Juice and zest of half a lemon
• 4 handfuls spinach (or kale)
• 400mL coconut milk
• 2 cups vegetable stock
• Salt, pepper and/or cayenne pepper to taste
Method
1. Add all ingredients (except the lemon juice) to a
large saucepan. Bring to the boil and simmer for 10
mins.
2. Allow to cool for ten minutes and add lemon juice.
3. Add mixture to blender and blend on Speed ‘2’ until
soup reaches the desired consistency.
4. Season to taste.
5. Serve with toasted sunflower and pepita seeds and
warm rye sourdough bread.
Tip: add any of your favourite green vegetables or
add a chopped potato for a thicker consistency.
You will need to cook potato for longer – so add it
to stock first and boil before adding the remaining
vegetables.
Salsa
Ingredients
• 400mL can whole tomatoes
• Juice of one lime
• ½ medium onion, cut into chunks
• 2 jalapeños with stems cut o (fresh or bottled)
• 1 garlic clove, crushed
• 1 tsp. ground cumin
• 1 tsp. sugar
• 1 tsp. salt
• 1 cup coriander
Method
1. Add tomatoes and lime juice to blender first, and
then layer all other ingredients on top.
2. Pulse until salsa reaches a chunky consistency.
3. Serve in nachos or with plain corn chips.
Tip: for a spicier salsa, add more jalapeños and use
two teaspoons of ground cumin.