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Homemade Hot Chocolate

Homemade Hot Chocolate

Winter is beginning to creep up on us and with the drop in temperature, we often begin to crave delicious warm drinks. Hot chocolate is the perfect drink to have in your hands on those cold days, curled up on a couch under a soft blanket. Here is a very easy and healthy recipe that you can use to make your own cup of delicious and nutritious hot chocolate.

It is refined sugar free and depending on which milk you use, it can be vegan friendly and dairy free too.

Ingredients:

  • 100g Raw Cacao Powder
  • 200g Organic Coconut Blossom Sugar
  • 100ml Organic Coconut Oil
  • 50ml of filtered water

Method:

Heat a small pot on the stove
Add the Organic Coconut Oil and filtered water, let it melt.
Add the Organic Coconut Blossom Sugar & Raw Cacao Powder
Mix well the ingredients.
Bring to a boil, reduce the heat and let it simmer for about about 2-3 minutes.
Stir well and make sure there are no clumps in the mixture
Take off the stove
Pour about 1cm deep into a mug and top it up with hot milk of choice (nut milk, rice milk or normal milk).
ENJOY!

Mango & Chia Pudding Recipe

Mango & Chia Pudding Recipe

Many of us are probably itching to get back to the normal ebb and flow of our usual routines after sitting at home for almost 3 weeks of nationwide lockdown. I chose to make the most of the time spent at home by becoming creative in the kitchen and experimenting with food. During this challenging time we tend to snack more and it is good to treat yourself to something sweet but healthy. So, I delved into the delicious combination of mango, banana and chia seeds.

Ingredients:

Bottom layer
250g Double Thick Plain Yogurt
2 tablespoons of Chia Seeds
½ can of Organic Coconut Milk
2-3 tablespoons of Organic Coconut Blossom Sugar
1 packet of gelatine powder (1 tablespoon)

Top layer
1 ripe Mango
1 very ripe Banana
250g Double Thick Plain Yogurt
½ can of Organic Coconut Milk
1 packet of gelatine powder (1 tablespoon)

Other ingredients:
3-4 Kiwis
½ a Red Apple, thinly sliced
Slices of Dried Fig (Or any other fresh fruits such as berries, peaches etc.)

Makes two bowls of Mango & Chia Pudding.

Method:

First layer

  1. Mix the double thick yogurt, coconut milk and coconut blossom sugar with a blender or mixer
  2. Add the chia seeds to the mixture
  3. Let it set for 30 minutes
  4. Mix the gelatine powder with three tablespoons of boiling water (make sure the gelatine is completely dissolved in the water)
  5. Add it to the yogurt, chia seeds and coconut blossom sugar mixture
  6. Pour into three or four glass containers and leave in the fridge to set for about 30 minutes

Second layer

  1. Peel and cut the mango and banana
  2. Blend the fruits with the double thick plain yogurt and coconut milk until smooth
  3. Mix the gelatine powder with three tablespoons of boiling water (make sure the gelatine is completely dissolved in the water)
  4. Add the gelatine mixture to the yogurt and fruit blend
  5. Arrange a layer of sliced kiwis (or any other fruits of your choice) on top of the already set first layer
  6. Pour the fruit and yogurt mixture on top of the sliced fruits
  7. Let it set in the fridge for another 30 minutes

Decorations (serving suggestion)

When ready to serve, arrange on the top of each glass container sliced fruits such as kiwi, peaches, or any berries or dried fruits for decoration.

Enjoy the time off!

 

Avocado, Feta & Garlic Spread

Avocado, Feta & Garlic Spread

This simple and delicious recipe is great for boosting your immune system in flu season. Yum!

Garlic and onions are some of the foods our grandparents used to eat during the cold months to prevent colds and flu. Most of us avoid them as we don’t want colleagues or bosses to smell it during a meeting. With the nationwide lockdown, now is the time when we don’t have to worry about garlic breath. Eat as much as you like!

If you don’t know how to include raw garlic in your diet, try this quick and easy recipe. It’s simple and versatile.

Ingredients: 

  • 4-5 ripe avocados
  • 6 garlic gloves (or more)
  • 100g Mooberry Farms Feta Cheese
  • Fresh parsley – finely chopped
  • Juice of half lemon
  • Himalayan Salt & Black Pepper to taste

Method: 

Peel the avocados and mash them with a fork.

Clean the garlic and chop it finely or grate it with a small grater into the avo mix.

Add the lemon juice, parsley, salt, pepper and crumbed feta cheese.

Mix well.

Serve on toasted slice of bread or crackers or on top of meat. Can be used as a spread for making sandwiches or eaten with fried or boiled eggs.

Enjoy and share your serving suggestions with us!

Download our RECIPE CARD

Love bites

Love bites

Valentine’s Day is around the corner and what better way to show you love someone than with a deliciously healthy homemade sweet treat. These scrumptious bonbons are a quick and easy gift to make for that special someone (or perhaps you just feel like treating yourself!)

Ingredients:

150g cashews

200g Medjool dates (with pits)

1 tablespoon of Maca powder

1 tablespoon of Colostrum powder

2 tablespoons of organic coconut oil

2 tablespoons of macadamia nut butter

2 tablespoons of desiccated coconut (for decoration)

To be noted:

To make them into chocolate bonbons, add 2 tablespoons of raw cocoa powder and 4 tablespoons of goji berries.

Method:

  1. Soak the cashews in water for 1.5-2 hours. Drain the water and put them aside.
  2. If you are using Goji Berries, soak them with the cashews.
  3. Remove the pits from the dates.
  4. Depending on the type of blender you have, you can either blend cashews first, remove the mixture, then blend dates and then add the already blended cashews.

Alternatively, you can start with blending the dates and then add the other ingredients if your blender is a more powerful one.

  1. Place the mixture into a bowl
  2. Add Maca and Colostrum powder to the mixture
  3. Mix the ingredients together with your hands
  4. Roll the mixture into balls (bite size or larger)
  5. Put the desiccated coconut onto a plate and roll the bonbons in the coconut for decoration
  6. Place into the fridge for 2-3 hours to set
  7. Enjoy!

 

How to make the bonbons into a Valentine’s Day gift:

You will need:

A small glass jar

Some ribbon of your choice

Red or pink cellophane

Method:

  1. Cut the cellophane into small squares (15 cm x 15 cm)
  2. Place the bonbon inside the square
  3. Gather all the corners of the square together and tie them together with some ribbon
  4. Place into the jar (add as many as you would like or can fit into the jar)
  5. Tie some ribbon around the jar for extra decoration

 

About the superfood ingredients:

Maca is an ancient superfood found mainly in the Andes near central Peru. It is a cruciferous vegetable (it is related to vegetables such as broccoli, cauliflower and cabbage) with its root being the main edible part. Maca has been traditionally used for its health benefits on boosting libido in both men and women, improving mood, balancing hormones and relieving menopausal symptoms.

Colostrum powder (Bovine colostrum) is derived from cow’s milk, produced by mammals prior to first breastfeeding. It is rich in antibodies which are good for stimulating the immune system. Additionally, it has been found to improve athletic performance and may aid in strengthening your gut as well as helping to fight infections.

Chocolate & Chia Pudding for Valentine’s

Chocolate & Chia Pudding for Valentine’s

A perfectly creamy dessert filled with chocolate yumminess and banana that you can make for you and your loved one for Valentine’s Day or any special occasion. It can be served as either a dessert or perhaps a lovely breakfast treat for your loved one.

Ingredients:

1 litre Thick Greek yoghurt (plain)

400 ml (1 can) organic Coconut Milk

2 tablespoons organic Chia Seeds

3 Bananas

2 tablespoons Raw Cacao Powder

2 teaspoons  gelatine

3 tablespoons organic Coconut Blossom Sugar

Fresh fruits such as Mango, Raspberries, Blueberries, Peaches

Method:

  1. Bottom layer

Peel and cut up bananas. Put them into a blender with half of the yoghurt, half of the Coconut milk, one tablespoon of the Coconut blossom sugar, and the Chia seeds. Blend everything well for amount 2 minutes and then put the mixture into two (or more) glass containers. Fill about 1/3 of the containers and let it set for 15 minutes in the fridge.

  1. Middle layer

Peel and cut the mango and arrange on top of the first layer (fill another 1/3 of the jar).  Again place the glass containers in the fridge to set

  1. Top layer

In a small bowl dissolve the gelatine powder with a little hot water. Stir well and make sure gelatine is completely dissolved.

Blend the other half of the coconut milk and yoghurt, with the remaining 2 tablespoons of Coconut Blossom sugar, and the Raw cacao powder.

Add the dissolved gelatine into the cacao mixture and blend again.  Pour the cacao layer on the top of the mangos, but make sure the first bottom layer is nicely set.

Place the glass containers in the fridge overnight.

  1. Decoration

Decorate with peaches, blueberries, raspberries or any other fruit that you desire before serving.

To add that special Valentine’s Day touch, tie a pink or red ribbon around the jar/container. You can add a love note too.

Download RECIPE CARD

Eggs and Greens -3 ways!

Eggs and Greens -3 ways!

Incorporating greens into our daily eating regime used to be quite a challenge – so try our eggs and greens 3 ways recipes for something delicious and healthy.

Broccoli & Red Pepper Egg Bake

1 broccoli, cut into floret
1 sweet red pepper, cleaned and cut into small pieces
1 medium red onion, finely chopped
8 eggs
150g feta cheese
Salt, black pepper to taste

Mix eggs with feta, add salt and black pepper. Pour into a baking tray and add the veggies (veggies are not pre-cooked). No need to grease the baking tray. Bake at 180 degrees for about 30 minutes.

Kale & Leek Egg Frittata

200g Kale (any type)
2 leeks
1-2 Spring Onion
6 eggs
100g Feta
Salt, Black pepper
Fresh green herbs 
2 tb Olive oil

Sauté chopped kale and onions. Mix the eggs with feta, salt, herbs and spices. Pour the mixture into a round baking tray, add kale and leek and stir well. Bake at 180 degrees for about 30 minutes.

Spinach & Shiitake Mushrooms Eggs Dish

200g Baby Spinach, chopped
200g Shiitake Mushrooms, sliced
1 brown onion, chopped
8 Eggs
Half Cup shredded White cheddar
Salt, Black pepper, pinch of chilli powder or flakes
2 ts olive oil

Sauté onion, add spinach and mushroom – place in a baking tray with mixed eggs and cheddar – flavour with salt and spices to taste. Bake in oven at 180 degress 25 – 30 minutes until golden brown.