Category Archives: Recipes

The “Good Green” Juice

The “Good Green” Juice


This is the first of this weeks Juices. You’ll need a juicer, check out our post about juicing here.

Good Green: (serves 2)

  • 2 Handfuls of Spinach and Broccoli
  • 4 Medium size Carrots
  • 2 Whole Granny Smith Apples
  • 1/2 Small Lemon
  • 1 Peeled Orange

With a good juicer all you need to peel is the orange. Do not peel the lemon, you’ll get a lot of nutrients from the lemon zest, the juicer will do the rest.


Check out our Citrus & Beetroot Juice here, and for an amazing OJ press here :)

Egg & Pickle Sandwich


Fresh, salty & delicious

This is the perfect lunch sandwich, with the mix of leafy greens, eggs, bread and pickles it’s amazing!

You’ll need: 

  • 2 Slices of fresh Rye bread
  • Crisp lettuce, iceberg lettuce or any kind of lettuce
  • 1 hard-boiled Egg
  • 3 Slices of pickles
  • 2 Slices of bell pepper (green, yellow or red)
  • Thousand Island Dressing
  • 1-2 Tbsp of unsalted butter


  1. Bring a small pot of water to a boil, then add your egg and let it boil for about ten minutes.
  2. Get your greens and dressing ready.
  3. Over medium/high heat melt the butter in a pan and lightly coat each side of your bread and let it warm until both sides of the bread is crispy.
  4. Remove from heat and add the dressing, lettuce, pickles, bell pepper, egg and enjoy!


Homemade Thousand Island Dressing


Tasty, Easy, Homemade Dressing!

I’m sure you all have tried thousand island dressing before, but maybe what you didn’t know is that it’s super simple to make at home! This recipe makes 2 1/2 cups and can be stored in an airtight container in the fridge for 2 weeks.


  • 1 1/2 Cups Mayonnaise
  • 1/2 Cup Organic Ketchup
  • 1 tsp organic Mustard
  • 4-5 Slices of pickles
  • 2 Tbsp pickle juice
  • Kosher salt and freshly ground pepper to taste

Mix all ingredients in a food-processor until the pickles are finely chopped. Salt and pepper to taste and serve immediately or store cooled.


Healthy Flapjacks

IMG_0139Healthy twist on traditional Flapjacks!

We have never made this recipe, in fact we weren’t quite sure how to make this to be honest. We had a request and we did some digging and after a few attempts we feel happy with the final result. We found out that this is a traditional Irish/British food so please if we’ve done this wrong let us know so that we can alter it to your liking :)

The traditional recipe calls for syrup and a great amount of butter, so we switched that with raisins, dates and coconut oil and added some dried fruits and flax-seeds. While researching the healthier version of flapjacks we noticed some also add agave syrup for that special taste and texture, this is optional and tastes really nice. If you want to add syrup and butter to the recipe use unsalted butter (5 Tbsp) and Agave syrup (4 Tbsp)  instead of golden syrup and stay healthy :) See tip below for this method and other tips.


  • 1 Cup pitted Dates or Raisins
  • 1/2 Ripe Banana
  • 2-3 Tbsp Coconut Oil
  • 2 Cups Oatmeal / Oats
  • 1 Tbsp Flax-seeds
  • 2-3 Tbsp Dried fruit or nuts of your choice (banana, cashew nuts, apricots, raisins, coconut flakes, etc.)

Step by Step:

  1. Preheat your own to 325F / 170C
  2. Drop your dates/raisins and banana in your food-processor and mix well, you might have to scrape down the sides a few times. Alternatively you can also add the oats for a smoother texture.
  3. Now scoop the mixture into a bowl and add all of the ingredients and stir it well until everything sticks together, you might have to add more coconut oil as you go along.
  4. Pour the mixture into baking sheet/dish spread well and lightly press down the top with a spatula making sure the surface is even.
  5. Bake in the oven for 15-20 minutes or until golden brown.
  6. Remove from oven and cut the flapjacks into squares or however desired and leave to cool in the baking sheet/dish until completely cooled.
  7. Store in airtight container, in room temperature or the fridge.

Alternative Method:

  1. Instead of using dates/raisins, banana and coconut oil, you can use butter and syrup.
  2. Use 5 Tbsp of unsalted butter and 4 Tbsp of Agave syrup.
  3. In a sauce pan melt the butter and agave syrup, then add all of your ingredients in the pan and stir well. Then continue the recipe how it is mentioned above.


Low Fat Chocolate Cupcakes


Sweet Chocolate Cupcakes with Peanut Butter Frosting!

It’s Halloween and the kids are begging for treats, so what better than a chocolate cupcake with peanut butter frosting! We’ve made this a healthier choice by using coconut oil, 70% dark chocolate, whole wheat flour, stevia and apple sauce instead of butter, semisweet chocolate chips, granulated sugar and eggs. If you are vegan you can swop the sour cream with a natural soy yoghurt :)


  • 8 Tbsp Coconut Oil
  • 2 ounces Organic Ecuador 70% dark chocolate (or any other dark chocolate you prefer)
  • ½ Cup Organic Dark Cocoa Powder
  • ¾ Cup White Whole Wheat flour (or all purpose flour)
  • ½ tsp Baking soda
  • ¾ tsp Baking powder
  • 1/2 Cup Apple Sauce (equals 2 eggs)
  • ¾ cup Stevia
  • 1 tsp Vanilla extract
  • ½ tsp table salt
  • ½ Cup Organic Sour Cream

Peanut Butter Frosting: (warning super sweet! but oh so good)

  • 1 Cup Organic Confectioner Sugar
  • 1 Cup Organic Creamy Peanut-butter
  • 5 Tbsp Coconut Oil room temperature
  • ¾ tsp Vanilla extract
  • ¼ tsp Kosher salt
  • ⅓ Cup Organic Heavy Cream (or ⅓ cup thick coconut milk, only the solid milk not the liquid)


1. Preheat the oven to 350 F (177 C)

2. Combine coconut oil, chocolate and cocoa powder in a heat proof bowl and using the water bath method heat until the chocolate and coconut oil has melted. Remove from heat and whisk until smooth. Set aside to cool until just warm to touch.

3. In a separate bowl whisk together flour, baking soda and baking powder together, set aside.

4. Now use your stand mixer and whisk apple sauce, sugar, vanilla, and salt until fully incorporated. Add the cooled chocolate to the mix and blend until combined. Sift 1/3 of the flour to the mix and stir until combined. Now add the chocolate mix to the batter and blend until combined, then add the sour cream and blend well. Lastly add the rest of the flour until the batter is fluffy and thick.

5. Divide the batter evenly into 16 medium sized muffin cups or 8 large muffin cups. Bake at lower-middle position for about 15-18 minutes or until skewer inserted into center of cupcakes comes out clean.

6. Place the cupcakes on a wire rack to cool. You want the cupcakes to be completely cooled if you are decorating them with frosting.


Now if you’re not looking for the healthy version this is what you need to change:

  • 8 Tbsp Coconut oil = 8 Tbsp unsalted Butter
  • Ecuador Chocolate = Semisweet chocolate
  • ½ Cup Organic Dark Cocoa powder = ½ Cup Dutch-processed Cocoa powder
  • ¾ Cup White Whole Wheat flour = ¾ Cup All Purpose Flour
  • 1/2 Cup Apple Sauce = 2 Eggs
  • ¾ cup Stevia = ¾ cup granulated Sugar
  • 5 Tbsp Coconut Oil = 5 Tbsp Butter


Using a stand mixer, blend the confectioner sugar, peanut butter, coconut oil, vanilla and salt. Mix at medium speed until mixture creamy, you will have to scrape down the sides a few times. Add the cream and beat on high speed until the mixture is light and smooth.

Decorate you cupcakes and Enjoy!