Sunshine Soup

Sunshine Soup

Warm up with a nourishing bowl of smooth and velvety Sunshine soup, packed full of superfoods to give your immune a boost. Super easy to make a full of delicious flavour that the family will love.

Prep time: 15 minutes

Cooking: 30 minutes

Serves: 5

Ingredients:

 .1 large white onion

.2 cloves garlic

.3cm ginger

.1 tsp turmeric

.1 tbsp Superfeast Turkey Tail

.2 cup carrot

.3 cup sweet potato

.1/2 lemon

.Nutra Organics chicken bone broth

.1 cup chickpeas

Let’s begin:

 

1.Add a splash of olive oil into your soup pot over a medium high heat, dice the onion and add them into the pot along the ginger and garlic (both roughly chopped).

 

2.Sauté in the pot until beautifully fragrant and slightly softened. Add the turmeric and the Superfeast Turkey Tail powder. Cook for a further minute to toast the turmeric.

 

3.Season with salt and pepper. Take the mixture off the heat while you chop the sweet potato and carrots, cut them in fairly small chunks so it cooks faster.

 

4.Bring the pot back to a medium high heat and add the sweet potato and carrot, sauté until you get a little bit of colour on them. Grate in your lemon zest.

 

5.Whilst the mixture is sautéing make your broth according to the instructions on the packet.

 

6.Add the nourishing broth to the soup pot and bring to a simmer on a medium heat.

 

7.Cover the pot and let simmer for 15-20 minutes or until the carrot and potato are tender.

 

8.Whilst the soup bubbles away you can drain and rinse your chickpeas.

 

9.When the soup is ready add the chickpeas to the pot along with the juice of half a lemon.

 

10.Blitz the soup until silky smooth and it’s ready to eat!

 

11.Serve with a crispy topping like this coconut bacon or for extra superfood points, some toasted seeds and nuts.

Healthy Easter Eggs

Healthy Easter Eggs

‘Easter Holidays’ will be a little different for many families this year. With Easter just around the corner, we’ve put together this fun, indoor friendly activity for the adventurous at home mini chef. If you’re looking for an alternative for Easter eggs, that still taste amazing then look no further! We can guarantee that these will be a hit with everyone, even the adults!

The beauty of this recipe is that you can actually use any bliss ball recipe for the centre of your eggs! We have chosen a decedent chocolate flavour in the spirit of Easter. Oh, and did we mention that they are Vegan as well as gluten free!

Ingredients:

 

. 1 cup walnuts (if you can’t get any walnuts you could substitute with any unsalted nuts you have in the cupboard)

 

. 1 cup almond meal

 

. ¼ cup cacao powder

 

. 14 pitted dates

 

. 1 tablespoon honey (use agave or maple syrup if you are vegan)

 

. 1 teaspoon vanilla extract

 

. Pinch of salt

 

. Dark chocolate 70% cacao or higher

 

. Dairy free white chocolate

Prep time: 25 mins

Servings: 7 large eggs & 5 small eggs

Let’s Begin:

 

1. Take all your ingredients sans the dark and white chocolate and blitz together in a blender until they form a fine & sticky crumb.

 

2. Shape the mixture into egg shapes and place into the freezer to firm up. Leave them for 15 minutes.

3. Melt the dark chocolate using your preferred method & dip the eggs, coating them completely.

 

4. Shake off the excess chocolate and place onto baking paper and place into the fridge to harden.

 

5. Melt the white chocolate and pour into a piping bag. Take the eggs out of the fridge and decorate with the melted white chocolate.

 

6. Place in the fridge one last time to set the white chocolate then they are ready to enjoy!

 

7. Keep stored in an air tight container in the fridge

Happy Easter!

Collagen Boosting Smoothie

Collagen Boosting Smoothie

Ingredients:

. 1 cup frozen mango

. 1 cup frozen banana

. 3/4 cup almond milk

. 1/2 cup chilled camomile tea

. 1 scoop Nutra Organics collagen beauty powder

Prep time: 5 minutes

Servings: 1 large smoothie

Let’s Begin…

Prepare the Chamomile tea before beginning,

1. Cover the tea with boiling water & steep for 15 minutes

2. Strain

3. Keep in the refrigerator until chilled

For the smoothie,

1. Place all the ingredients in a blender

2. Blitz until smooth

3. Pour into your favourite glass and garnish with some chamomile fowers

Enjoy!

LAYERED FROZEN YOGURT CAKE

LAYERED FROZEN YOGURT CAKE

A celebration of Summer. Gluten and dairy free, nothing artificial, just frozen fruity goodness. This treat tastes as pretty as it looks and the kids will love it just as much as the adults! The beauty of this recipe is that you can do as many or as few layers as you want, and you can also customise the flavours to your taste.

Ingredients:

. 1 cup dried pitted dates

. 1 cup desiccated coconut

. 1 cup roasted almonds

. 2 tbsp. coconut oil

. 300g Coyo Probiotic Blueberry yogurt

. 800g Coyo Probiotic Vanilla Bean yogurt

. 2 tbsp. organic cocoa powder (we have used Loving Earth)

. 1 sachet of Amazonia frozen Acai

. 1 cup frozen raspberries

. Fruits of your choice to decorate (we have used strawberries, blackberries and rose petal tea)

Prep time: 35 minutes

Cooking time: Freeze overnight

Servings: 12

Let’s Begin…

 

1. Blend the dates, coconut and almonds until they form a fine crumb.

 

2. Add the coconut oil and blend until combined. (The mixture will still resemble a fine crumb but should hold its shape when pressed between your fingers.)

 

3. Set aside the crumb in a bowl for later.

 

4. Take your silicon loaf mould (22cm x 12cm) and layer the blueberry yogurt evenly on the bottom, then place in the freezer.

 

5. While the first layer is beginning to freeze, split the Vanilla yogurt evenly into three separate bowls to flavour.

 

6. Add the cocoa powder to the first bowl and stir in until the mixture is completely smooth. Place in the fridge to cool so it takes less time to freeze.

7. Add the second bowl of yogurt to the blender with your Acai, blend until smooth and place in the fridge.

 

8. Take the mould out of the freezer (it will have been in there for about 15 minutes now) and layer the cocoa yogurt evenly on top of the blueberry. Place back into freezer.

 

9. Add the third bowl of yogurt to the blender with the frozen raspberries, blend until smooth and place in the fridge.

 

10. Layer the Acai and Raspberry yogurt as the previous layers start to firm in the freezer to keep a clear definition between layers.

 

11. When the final yogurt layer is almost firm to touch, sprinkle the crumb over and gently press to create the base (when inverted onto the serving plate the crumb will become the base). You may not need all of the mixture but you can set aside any left- overs to sprinkle over at the end.

 

12. Leave the cake to freeze overnight.

Next day:

 

1. Turn out the cake onto your serving plate. You may need to allow it to soften for a few minutes and some warm hands to help ease the cake out.

 

2. Before serving leave the cake out for at least half an hour to allow it to soften slightly before cutting.

 

3. Slice your fruits and decorate the top of your cake.

 

4. Use a warm knife to cut the cake and enjoy!