Protect your body with a Fruity drink-Bursting with Anti-oxidants! High in vitamins A, C, potassium, calcium and fibre. Thought to prevent some cancers.

  • 1/2 avocado stoned & roughly chopped/ 115g blueberries/ 115g strawberries hulled/ juice od 1 tangerine or a small orange/ 125ml cold water
  • Put all the ingredients into a blender until smooth-add ice if needed-blend again-pour into a glass and voila!



Coconut, Blueberries, and Mango Quinoa

Serves 4: Cook 20 mins

115 g quinoa, 300 ml of coconut milk/ rinsed/ 100 g blueberries/75 g caster sugar/ 300 ml coconut milk/ juice of 1 lime/ 350 g mango chopped/ 1/2 inch (piece f ginger) chopped/ 4 tbsp coconut shavings

  • Put the coconut milk and quinoa in a saucepan and bring to boil over medium heat. Reduce the heat to low-cover and simmer for 15 minutes or until liquid has evaporated.
  • Remove from the heat for grains to swell. Put into a bowl- leave to cool.
  • Add the mango, lime juice and sugar into a blender. Squeeze the ginger through a garlic press- and add the juice into the blender. Blend  until smooth.
  • Add the puree into the cooled quinoa, and cover for 30 minutes. Finally, serve the mixture into 4 bowls- sprinkle with blueberries and coconut shavings.

Kale and Mango Smoothie


Bursting with calcium, beta carotene, C and B group vitamins.  The sweetness of the mango balances the kale. Refreshing and delicious!

juice of half a lime/1 tbsp sesame seeds/ a handful of curly green kale/1 mango peeled and chopped/ 225 ml almond or soya milk/small handful of crushed ice

Put the sesame seeds into a blender- process into a fine powder, add mango, kale and lime juice. Add milk and crushed ice, blend until smooth.


Oriental noodle and tofu salad

Serves 4 (Ready in 35 minutes)

400g firm tofu, cut into 8 slices
2tsp soy sauce
170g dried soba noodles
6 spring onions thinly sliced
2 large carrots, peeled cut into match sticks
2 courgette sticks cut into match sticks
50g baby spinach leaves roughly torn
150g bean sprouts
100g radishes thinly sliced
A handful of fresh coriander

For the dressing:
4cm fresh root ginger peeled & finely grated
2 tbsp soy sauce
Finely grated zest and juice of one lime

Line the grill rack with foil and arrange the tofu on top in a single layer. Drizzle over the soy sauce and marinate for 10 minutes.
Mix all the dressing ingredients in a large bowl.
Cook noodles, then toss in dressing. Add spring onions, courgettes, spinach, beansprouts, carrots, radishes and coriander and toss.
Preheat your grill to high, cook tofu for 2-3 minutes on each side, then cut into cubes. Divide the noodle salad between 4 plates (or bowls), top with tofu.
Serve warm straight away, or chill in the fridge and serve later.

Yummy Coconut Snowballs!

Almonds – 1/2 cup – Coconut powder – 1/3 cup- De-seeded dates – 1 cup – Roasted coconut powder – 1/4 c- Vanilla essence  – 1 tsp

  • Grind the almonds in a blender until powdery
  • Once ground add the dates and grind the mixture together.
  • Add the vanilla extract and coconut blend all of it together.
  • Pour the mix into a bowl and create balls with them.
  • Toss into the roasted coconut flakes and voila!

Sprinkle a little Chia into your life!

Chia Seeds are loaded with antioxidants to prevent free radicals and boost immunity, a good source of calcium required for healthy bones, a great source of protein needed to keep muscles/tissues healthy! An excellent source of manganese and magnesium. We add chia seeds to absolutely everything from cereals, yogurts, smoothies and salads!