Method

Preheat the oven to 325ºF (165ºC). Line a loaf pan with parchment paper and spray with the avocado oil or olive oil.

Add the protein powder, egg whites, coconut flour, almond milk (or other milk of your choice), and dates to a blender or food processor. Blend until just smooth. Scrape down the sides as needed.

Pour the mixture into the loaf pan and bake for 30 to 35 minutes or until a toothpick comes out clean. Make sure the oven is preheated before baking.

Use the parchment paper to lift the bars out of the loaf pan and onto a cooling rack. Cool for at least 10 minutes to ensure they hold together.

Meanwhile, melt the chocolate in a double boiler or in 30-second intervals in the microwave.

Cut the bars and drizzle the chocolate over top. Sprinkle the hemp hearts on the bars and enjoy

Enjoy!

Raw chocolate has many benefits. It has 40 times the antioxidants of blueberries, is a plant-based source of iron, is rich in magnesium and calcium and is a natural mood elevator. You’ll feel pretty good after one of these bars!

Method

Boil the water. Steep the tea for 10 minutes and remove the tea bags. Stir in the sugar until dissolved.

Transfer the tea to your container (I use a glass wine vat) and fill almost to the top. Cool to room temperature.

Then place your scoby (symbiotic cultures of bacteria) on top and pour in the starter liquid.

Cover container with a breathable cloth like muslin and secure with a rubber band.

Ideally, you will keep your kombucha in a place with a steady temperature, ideally between 23 and 29 degrees C, to grow good bacteria. Avoid placing it in direct sunlight.

The brew can take anywhere between 7 and 20 days to ferment. The liquid may turn cloudy and bubble around the top, and the scoby will grow and multiply. Ferment until you like the taste. Push the scoby aside for a taste test, but remember that the sweeter liquid will be lower in the bottle.

Remove the original scoby and the secondary “baby scoby” on top. Keep one scoby and give the other to a kombucha buddy. Pour out at least a cup of starter liquid from the top of your brew bottle and place it in a clean glass jar, along with a scoby, for the next brew.

Handy Tip:

I use a large 4 litre glass wine vat to brew my kombucha in and then pour it into smaller 1 litre glass bottles purchased from the $2 shop once brewed.

Options:
Customise your own flavour by adding ginger and lemon, herbs or fruit syrups to taste.

If you hear a pop opening a bottle, it is a good sign you have a well-fermented brew! Enjoy

Method

Simmer ginger in water for 10 minutes.

Rub affected area with caster oil lightly.

Soak a cloth  (clean tea towel or hand towel)  in the ginger water, squeeze out the excess fluid and apply to area. Be careful it isn’t too hot. It should be warm but still comfortable.

Seal the area with cling wrap or a plastic bag and cover with a hot water bottle wrapped in a towel. Lie down for 10-15 minutes.

Follow this procedure twice daily when pain is acute.

Enjoy!

Method

Make the  base layer chia pudding ideally the day prior and leave to set in the fridge overnight. If you don’t have time to do this, blend all the base layer ingredients well  in a bowl and allow to sit while making the top layer first.

Blend all the top layer ingredients  in a food processor until  smooth.

Place the base layer chia in a glass or bowl and then place the vibrant pink layer on top. Decorate with mint and coconut.

OPTIONS:
You can also add crushed nuts and seeds or granola to the top layer to make a delicious smoothie bowl.

Enjoy!

Method

Preheat oven to 350ºF (177ºC) and line an 8 x 8 baking dish with baking paper. (Use a bigger dish if making more than 9 servings.)

Add the cooked black beans and eggs to a food processor. Turn it on and stream in the coconut oil. Let the food processor blend for about 60 seconds or until the black beans are smooth.

Add vanilla, salt, cocoa powder, coconut sugar, honey and baking powder to the black bean batter. Blend until all incorporated, scraping down the sides of the bowl as needed.

Add half of the chocolate to the brownie batter and pulse 5 or 6 times until mixed in.

Transfer the brownie batter to the prepared baking dish and smooth it into an even layer. Sprinkle the remaining chocolate and sliced almonds evenly over the brownies.

Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs.

Let the brownies cool completely before transferring to the fridge for at least 4 hours before cutting into squares.

Enjoy (in moderation) x

Method

Method

Base Layer

Place almonds, water, 2 tablespoons of raw cocoa powder, desiccated coconut, and dates in a food processor and blend all ingredients into a chunky paste that sticks together.  Press this mixture firmly into a shallow rectangular baking tray lined with baking paper until smooth and firm.

Top Layer

Wash out food processor and use to prepare the top layer of the slice.

Place avocado, coconut butter, remaining raw cocoa, maple syrup, and banana into the blender/ food processor and blend until smooth and creamy. Scoop this mixture onto the base layer and spread evening to get a smooth even surface. Sprinkle coconut flakes on top. Place in fridge for 2 hours to set.

Handy Tip:
This slice can be frozen. It keeps well in the fridge if stored in an airtight container for 1 week.