[ recipe stack ]

.food .body .clean

[recipestack]

Date Cashew Bar

2 cups pitted dates

3/4 cup raw cashews

1/4 cup nut butter

1/2 cup unsweetened shredded coconut

2 tablespoons cocoa powder

1 pinch salt

Blend.

Turn the mixture out into an 8 or 9 inch square dish lined with parchment paper.

Firmly press the mixture into the bottom of the dish. 

Cover and refrigerate for 30 minutes.

 Remove the bars from the pan and cut into pieces.

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Blueberry Bliss Bars

2 cups creamed coconut

2 cups fresh organic blueberries (frozen)

1/4 cup pure maple syrup

2 tsp ground vanilla beans

Combine all ingredients until smooth.

Line an 8x8 pan with parchment paper. Spread mixture evenly in pan. Press down. Place pan in fridge 15-20 minutes. Once firm, lift out and cut into squares. Store in the fridge/freezer.

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Warming Rub For Sore Muscles

1/4 cup coconut oil

1/4 cup olive oil

1 tablespoon beeswax

1/4 teaspoon ground pepper

1/4 teaspoon ground ginger

20 drops peppermint essential oil

20 drops eucalyptus essential oil

20 drops clove oil

Using a double boiler. Measure and add the coconut and olive oil to the bowl, along with the ground pepper and ginger. Bring the water to a simmer, and then let the mixture warm in the hot water for 20 minutes.

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Lavender, Ylang Ylang Bath Salts

2 cups (500ml) sea salt (or rock or table salt)

1/2 cup (125ml) bicarbonate of soda

15 drops lavender essential oil

5 drops ylang yang essential oil

Dried lavender flowers and edible glitter (optional)

Mix together the salts and bicarbonate of soda then blend in the essential oils followed by the optional add ins. Divide between jars and label.

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Sugar Scrub

Green Tea & Orange

200g/1 cup granulated sugar

2 tea bags of green tea

60ml/1/4 cup grapeseed oil

8 drops of orange pure essential oil

Empty the tea bags into the sugar and mix with the oil until fully incorporated.

Stir in the essential oil.

Transfer to an airtight jar, seal and label.

Peppermint

200g/1 cup granulated sugar

60ml/1/4 cup grapeseed oil

8 drops peppermint essential oil

2 drops of natural, vegan green food colouring

Mix together the sugar and oil until fully incorporated. Stir in the extract or essential oil and colouring until fully combined. Transfer to an airtight jar, seal and label.

Almond

200g/1 cup granulated sugar

60ml/1/4 cup grapeseed oil

1 tsp pure almond extract

2 drops of natural, vegan ivory food colouring (optional)

1/2 tsp gold edible glitter (optional)

Mix together the sugar and oil until fully incorporated.

Stir in the extract, colouring and glitter (if using) until fully combined. Transfer to an airtight jar, seal and label.

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Bath Bombs

Vanilla

1/2 cup bicarbonate of soda 

1/4 cup citric acid

2-3 tbsp grapeseed oil

seeds from 1 vanilla pod or 2 tsp vanilla extract

Floral

1/2 cup bicarbonate of soda

1/4 cup citric acid

2-3 tbsp grapeseed oil

1 tsp fine dried flowers or sweet floral baking mix

1 tsp purple edible glitter

6 drops of floral essential oil such as lavender

3 drops ylang ylang essential oil

Mix the bicarbonate of soda and citric acid well then add the dry add-ins like the vanilla seeds or flowers. 

Add the oil a tablespoon at a time and the vanilla extract or essential oil and use your hand to mix until it forms a damp crumbly mixture that will just about hold its shape when pressed into a ball.

Fill moulds, such as ice cube trays or chocolate or make small balls. Leave to dry completely before removing from the molds.

[recipestack]

Oatmeal Vanilla Brown Sugar Scrub

Makes 3.5 cups

1/2 cup coconut oil

1/2 cup walnut oil (or grapeseed, almond)

1.5 cups oats

1 cup soft brown sugar

1 tsp pure vanilla extract

Mix together in a blender or food processor until grainy but combined. Mix before using as the oats may settle.

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Raspberry Face Polish

1/2 cup ground freeze dried raspberries

1/2 cup bicarbonate of soda

1/2 cup grapeseed oil (or olive, almond, coconut)

Mix the raspberries and bicarbonate of soda until combined then stir in the oil. Store in an airtight tin or jar.

[recipestack]

Mango Pink Salt Body Scrub

1/3 cup blended mango 1/2 cup Himalayan rock salt 1 lemon, juiced

Blend mango and set aside in a small glass dish. Mix in chunky rock salt and lemon juice, stir together and use as a body scrub.

[recipestack]

Spiced Banana Walnut Muffins

3 large pastured eggs

2 Tbs pastured butter or coconut oil, where to buy coconut oil

2 Tbs coconut milk

2 Tbs honey

2 large, ripe bananas

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp unrefined sea salt

1/4 tsp vanilla

1/2 cup coconut flour

1/2 cup walnuts

1/4 tsp baking powder, optional

In a food processor or blender, mix eggs, butter, coconut milk, honey, bananas, salt, cinnamon, nutmeg and vanilla.

Combine coconut flour with baking powder (if you’re using it) and add to food processor. Blend until there are no lumps. Add walnuts and pulse until they are chopped into bite-sized pieces. Pour batter into 6 large oiled muffin cups. Bake at 400 degrees F for 20 minutes.

[recipestack]

Healthy Chocolate Brownies

200 grams of dark baking chocolate (unsweetened)

1/2 teaspoon of baking soda

200 grams of pitted dates

200 grams of walnuts – chopped loosley

3 eggs

1/4 cup coconut oil, melted

1 tbs of vanilla extract

In a food processor, pulse together the chocolate and baking soda until they have the texture of coarse sand

Add in the dates and pulse

Add the eggs, coconut oil & vanilla essence

Transfer into a lined cake tin/baking dish (20 x 20 centimetres)

Bake at 180 degrees celcius for 15 minutes

Open the oven then quickly dot the chopped walnuts to the top of the brownie  and push in a little

Bake for a further 15 minutes

Let it cool for one hour

Slice into squares & serve!

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Avocado Chocolate Frosting

1 perfectly ripe avocado

1/2 cup cacao

1/2 cup maple syrup

Place all three ingredients in a food processor and mix together, stopping to scrape down the sides once or twice. The frosting is ready to spread immediately but refrigerate to firm up. Add a little water if it is too thick.

Makes enough frosting for one single layer cake.

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Mint Chocolate Chip Ice-Cream

2 large ripe avocados (frozen)

2 cups coconut milk

½ cup sweetener

15-20 drops Stevia extract (Clear / Vanilla)

1 tbsp vanilla bean

¼ cup fresh mint

Blend

1 package dark chocolate chips

Mix in chips

Freeze

[recipestack]

Dark Chocolate Avocado Truffles

6 oz. dark chocolate

1/3 cup mashed avocado (1 small avocado)

1/2 teaspoon vanilla extract

pinch of salt

2 tablespoons cocoa powder, for rolling (optional)

Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.

Roll in cocoa. Store in freezer.

[recipestack]

Avocado Mask

1/2 ripe avocado

1 whole egg

1 Tbsp Greek yogurt

1 tsp baking soda

1 Tbsp coconut oil (optional)

Combine all ingredients in blender and process for 30 seconds. Apply immediately to clean skin. Leave on 5-10 minutes until you feel mask start to tighten and dry - do not let fully dry. Rinse with warm water. Gently dry face and apply daily face moisturizer to damp skin.

* Use immediately, do not store

[recipestack]

Avocado Mayo

2 Avocados

1 tablespoon White Vinegar

Juice of ½ Lemon

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

Sea Salt (to taste)

Blend

To store: place plastic wrap with direct contact to the mayo to prevent browning, it should last well for 1-2 days in the fridge

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Chocolate Chilli Bars

2 cups whole almonds

2 cups coconut desiccated

1/2 cup coconut sugar

2 cups fresh dates

1/4 cup coconut butter

3/4 cup cacao

2 tbsp cinnamon

1 tbsp chili flakes

1 tsp pink Himalayan or sea salt

1 tbsp vanilla bean

Pulse almonds in food processor until just roughly chopped. Place in a large bowl.

Add coconut, cacao, coconut sugar, cinnamon, salt, and chilli flakes to almonds and combine.

Add vanilla and coconut butter to dry ingredients and mix with hands until evenly distributed.

Pit your dates, and process in the food processor until you get a paste. It does not have to be totally smooth, just broken down. Add the juice of an orange if the dates are dry.

Mix dates into the dry mixture until fully combined. Add more liquid if the mixture does not come together easily.

Line a baking tray with parchment paper. Press bar mixture into the tray in an even layer. Score bars. Freeze bars until set.