Monthly Archive: August 2014

Blueberry Chia Breakfast pudding

Chia. Chia chia chia. Little seeds that are just so good for us! Turning them into a breakfast pudding is a great way to start the day, full of omega 3’s, fibre, minerals and antioxidants. You will be full for ages after this one! No more mid-morning hunger slump.

chia pudding

Why oh why would you want to eat from a cardboard box?? (that – let’s be honest – you may as well just be eating the cardboard) when you can whip … Continue reading

HNC Crunchy Nut Mix

I’ve gone nuts. Completely nuts for nuts! I don’t think I’ve ever eaten as much of them as I have since we began the transition to wholefoods. They are just a perfect snack that fills you up. The perfect addition to breakfast, dessert, morning and afternoon tea…. Making up a batch of sweetened granola, or my crunchy nuts, is a great addition to the pantry.

crunchy nut mix granola

It will last in an airtight container for a week or two at a guess- … Continue reading

Banana and date loaf

This is my husband’s recipe. He doesn’t bake very often, but lately he has been known to commandeer the kitchen for a long time on a Sunday afternoon while he bakes this beauty. He is so exact with his measurements, it drives me crazy!! He does though, to his credit, produce a beautiful banana and date loaf every single time that rises to perfection. He enjoys his banana and date loaf for morning teas throughout the week.

banana bread

This is perfect … Continue reading

Chia and apple porridge

This is such a simple, nourishing apple porridge to throw together quickly. Perfect for cold winter mornings when you are craving something warm and filling. It will keep you going till lunchtime!healthy breakfast apple porridge


Chia and Quinoa are both protein rich, high in fibre and minerals such as iron, magnesium and calcium. Chia help balance your blood sugar levels and are full of Omega 3 – the healthy fats. Chia and Apple Porridge can be gluten free if you use quinoa … Continue reading

Roasted pumpkin and cashew soup

This is a quick and easy dairy-free soup that is still quite creamy in texture. You can always use some cream if you can tolerate dairy, or if you don’t have the cashews – then leave them out, it will still be delicious! Soup is great to make for lunches throughout the week – make a big batch on Sunday and it will last for days. No need for nasty take-away!

pumpkin soup


  • 900 g pumpkin, cut into pieces to roast 
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