This is the perfect topping for yoghurt bowls and smoothie bowls coming into summer. Many muesli recipes use a lot of added sweeteners and oils which can turn what should be a healthy food into the complete opposite! This recipe uses no oil and just a small amount of unrefined sweetener. It can also be packed into jars and gifted as DIY Christmas presents.
This recipe is a staple winter breakfast that offers a perfect combination of healthy carbohydrates (from the oats and apples), good fats (from the tahini and yoghurt) and protein (from the flaxseed and yoghurt) as well as a good dose of fibre and omega 3. It is filling, satiating and tastes SO good.
Use the porridge recipe as a base and experiment with toppings. The flavour combinations are quite literally endless!
So sweet potato toast has definitely gone viral. Here’s a recipe of sorts to guide you if you’ve never tried it. It’s a wonderful wholefoods alternative to bread and a great way to get more vegetables into your diet.
This recipe is so simple, quick and easy yet so good. It relies on the natural sweetness of strawberries so make sure you are buying them in season and at their best. Overly sweetened, sugar-filled jams hold little to no nutritional value but this raw chia jam preserves all of the nutrients of the fruit and gets a superfood hit from the chia seeds.
The recipe for these bliss balls come from Teresa Cutter. The recipes on her website, The Healthy Chef, are described as “healthy recipes for people who love food” and that is an ethos that we passionately share.
Full of healthy fats and wholegrains and sweetened naturally with dates, these bliss balls are the ultimate snack food and incredibly satiating.
Roast vegetables are perfect during Autumn and Winter as they are warm, hearty and satiating. Here is one way to turn roast carrots into a salad that can be enjoyed throughout the cooler months of the year. The sweetness of the carrots works beautifully with the sweetness of fresh pomegranate seeds and the tartness of pomegranate molasses while quinoa and toasted sunflower seeds provide a lovely nutty flavour as well as a protein boost.
The ingredients in this cake are wholesome enough to eat for breakfast. They are packed full of energy and highly satiating, so a little goes a long way. The flavour is reminiscent of a mango Weis bar but this option is gluten free, dairy free, refined sugar free and vegan. If mangoes are not in season, berries make a great substitute.