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Raw Maca Chocolate Bark with Nut Butter Swirl

Raw Maca Chocolate Bark with Nut Butter Swirl

FoodMatters | February 7, 2019

 

Enjoying a treat of chocolate doesn’t have to make you feel guilty. Like anything, consuming poor quality chocolate, such as chocolate loaded with added sugar and chemicals, is not beneficial for your body.

There are lots of healthy chocolate recipes you can try to make sure you are giving your body the best!

 

Ingredients

¼ cup raw cacao
½ cup coconut oil, melted
2 tsp maple syrup
1-2 tbsp maca powder
1 tbsp nut butter – almond butter, cashew butter, peanut butter, ABC butter.

 

Method

1. Mix together cacao, melted coconut oil, maple syrup and maca powder.

2. Pour into a small tray or chocolate moulds, lined with parchment paper.

3. Drop in teaspoons of nut butter randomly.

4. Using a skewer or knife, swirl the nut butter throughout the chocolate mixture.

5. Place in the freezer to set for half an hour.

6. When serving, remove from freezer and break up into bark pieces.

7. Store in the freezer and snack on when you are feeling a little low.

 

Share your favourite healthy chocolate creations with us on Instagram with #myTWC!

 

Make This Healthy Chocolate Treat with Raw Maca Bark with Nut Butter Swirl Right Now

Make This Healthy Chocolate Treat with Raw Maca Bark with Nut Butter Swirl Right Now

FoodMatters | February 7, 2019

 

Who would have thought a nice treat like this could be helpful for balancing those hormones!

Maca is a powerful adaptogen, which means it has the ability to balance and stabilize the body’s glandular-hormonal system, nervous system, cardiovascular system and musculature. It supports the endocrine system (win for hormones), the adrenals (win for stress management), and the thyroid (win for your metabolism), and is known to improve your overall mood.

Due to its ability to balance hormones, maca is particularly beneficial to counteract menopausal and premenopausal symptoms. New to using Maca? Find more information on this Peruvian vegetable here.

Both maca and raw cacao are excellent sources of magnesium, which supports hundreds of reactions in the body. It is also well known to contribute to better sleep (essential for hormone balance) and also balancing your nervous system.

Enjoying a treat of chocolate doesn’t have to make you feel guilty. Like anything, consuming poor quality chocolate, such as chocolate loaded with added sugar and chemicals, is not beneficial for your body.

There are lots of healthy chocolate recipes you can try to make sure you are giving your body the best!  

 

Ingredients

¼ cup raw cacao
½ cup coconut oil, melted
2 tsp maple syrup
1-2 tbsp maca powder
1 tbsp nut butter – almond butter, cashew butter, peanut butter, ABC butter.

 

Method

1. Mix together cacao, melted coconut oil, maple syrup and maca powder.

2. Pour into a small tray or chocolate moulds, lined with parchment paper.

3. Drop in teaspoons of nut butter randomly.

4. Using a skewer or knife, swirl the nut butter throughout the chocolate mixture.

5. Place in the freezer to set for half an hour.

6. When serving, remove from freezer and break up into bark pieces.

7. Store in the freezer and snack on when you are feeling a little low.

 

Share your favourite healthy chocolate creations with us on Instagram with #myTWC!

5 Plant-Based Dairy Free Milk Recipes

5 Plant-Based Dairy Free Milk Recipes

FoodMatters | January 29, 2019

Nut milks are great non-dairy, non-soy alternative and they’re super healthy! They’re convenient, delicious and portable. Plus they’re bursting with health benefits.

Packed with healthy monounsaturated and polyunsaturated fats, protein and fiber, they’ll help curb your appetite, keep you regular, and help to maintain healthy gut bacteria.

You can make a variety of plant-based milks by blending raw nuts and seeds, with water. Homemade milks are fresh, free of additives and preservatives, and you can experiment with different kinds of nuts and seeds.

Pumpkin Seed Milk

Pumpkin seeds are high in minerals such as magnesium, phosphorus, manganese, zinc, iron, copper and essential fatty acids! You’ll find they are a little cheaper than nuts that you would usually use to create your own milk at home, making it a great alternative to almond or cashew milk while still offering a whole bunch of health benefits.

Add this as a base to your smoothies, oatmeal, chia puddings or drink a glass on its own!

INGREDIENTS

1 cup pumpkin seeds (soaked overnight)
6 cups filtered water
3 pitted dates or 1 tbsp raw honey
1 tsp vanilla extract
½ tsp sea salt

METHOD

1. Drain your soaked pumpkin seeds.
2. Combine pumpkin seeds, dates, vanilla, sea salt, and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4, Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

~~~~~~~

Brazil Nut Milk

Although we love almond, we also love to mix it up! Brazil Nut Milk has quickly become a favorite of ours due to these nut’s unbelievably amazing nutrient profile. One of the richest sources of selenium in the food world, making them a great addition to your diet to help boost your immune system. They also contain a complete amino acid profile making them a great plant-based protein source.

Add this as a base to your smoothies, oatmeal, chia puddings or drink a glass on its own!

INGREDIENTS

1 cup Brazil nuts (soaked overnight)
4 cups filtered water
2 dates, pitted
1 tsp vanilla powder or extract
½ tsp sea salt
1/2 tbsp of coconut oil to make it super creamy

METHOD

1. Drain and rinse soaked brazil nuts.
2. Combine soaked brazil nuts, dates, vanilla, sea salt and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4. Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

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Creamy Cashew Milk

It might seem easier to buy store-bought nut milk but we are here to convince just how easy it is to make your own, not-to-mention nutritionally superior to store options. Plus, with that many on the market now, who has time to figure out which one is the best by delivering nutritional labels!

Cashew milk is a creamier version of the popular almond milk. Cashew offers many vitamins and minerals such as zinc, phosphorus, iron, manganese, copper and is particularly rich in Vitamin E making them a great addition to your diet to protect and nourish your skin from the inside out.

INGREDIENTS

1 cup cashews (soaked overnight)
4 cups filtered water
2 pitted dates
1 tsp vanilla extract
½ tsp sea salt
1/2 tbsp of coconut oil to make it super creamy

METHOD

1. Drain and rinse soaked cashew nuts.
2. Combine soaked cashew nuts, dates, vanilla, sea salt and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4. Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

~~~~~~~

Creamy Sesame Milk

Sesame seeds are one the richest plant-based sources of calcium, making them a great staple in anyone’s diet. These tiny seeds are one of the most ancient foods on Earth, and offer big health benefits! Thanks to their high levels of phytosterols they can assist in lowering cholesterol along with assisting to protect the heart and improve blood pressure due to their lignans content. A great source of vitamins and minerals such as iron, fiber, magnesium and calcium, just to name a few.

INGREDIENTS

1 cup sesame seeds (soaked overnight)
4 cups filtered water
2 dates, pitted
1 tsp vanilla powder or extract
½ tsp sea salt
1/2 tbsp of coconut oil to make it super creamy

METHOD

1. Drain your soaked sesame seeds.
2. Combine sunflower seeds, dates, vanilla, sea salt, and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4. Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

~~~~~~~

Sunflower Seed Milk

Sunflower seeds are a great source of protein, fibre, essential fatty acids, calcium, iron, zinc, magnesium, potassium, manganese, selenium and vitamins B & E. Similar to pumpkin seeds, sunflower seeds contain high levels of tryptophan with is great for alleviating stress. Seed milks are a little cost effective than nut milks, so a great alternative for those on a budget or if nut allergies are in your family!

Add this as a base to your smoothies, oatmeal, chia puddings or drink a glass on its own!

INGREDIENTS

1 cup sunflower seeds (soaked overnight)
6 cups filtered water
2 pitted dates
1 tsp vanilla extract
½ tsp sea salt
1/2 tbsp of coconut oil to make it super creamy

METHOD

1. Drain your soaked sunflower seeds.
2. Combine sunflower seeds, dates, vanilla, sea salt, and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4. Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

**Note:

 

We love using our Hurom for nut milk as it strains out most of the pulp and leaves you with a smooth, creamy milk!

 

Soaking nuts, seeds and grains allows enzyme inhibitors to be released, making them easier to digest and enhances nutrient bio availability. Soaking them also makes them easier to blend and results in a creamy consistency that is like milk. Most nuts generally require 7 – 12 hours or overnight of soaking time for optimal results. Discard the soaking water and thoroughly rinse with fresh water.
Raw Vegan Lime Coconut Mini Cheesecakes

Raw Vegan Lime Coconut Mini Cheesecakes

FoodMatters | January 28, 2019

 

Creamy, zesty, simple to put together and completely delicious. Ticking all of your boxes? These mini raw coconut and lime ‘cheesecakes’ will soon become your hero recipe!

 

Cheesecake Base Ingredients

½ cup macadamia nuts or almonds
½ cup Medjool dates
2 tbsp coconut oil
2 tbsp shredded coconut

 

Cheesecake Base Method

1. Place all ingredients into a food processor and blitz until fine and combined.

2. Divide the base between 6 mini moulds (line moulds with baking paper or use silicone moulds)

3. Press down evenly. Place in freezer to set while you make the filling.

Cheesecake Filling Ingredients

2 cups raw cashews, soaked overnight
1 cup coconut cream
¼ cup maple syrup 
Juice and zest of 1 lime
1 tsp Food Matters Superfood Greens

 

Cheesecake Filling Method

1. Place all the ingredients into the food processor and process until you have a smooth, silky texture.

2. Take the bases out of the freezer and pour mixture over bases, evenly.

3. Let the cheesecakes set in the freezer for at least 3 hours.

4. Keep cheesecakes in the freezer until 10-15 minutes prior to serving.

5. Top with some fresh lime and crushed nuts.

 

Check out the Food Matters website for fantastic whole food recipes, health & wellness inspiration & the incredible Food Matters TV channel.

Share your favourite healthy sweets with us on Instagram with #myTWC

 

Whip Up This Sweet Treat: Mini Lime & Coconut Raw Vegan Cheesecakes

Whip Up This Sweet Treat: Mini Lime & Coconut Raw Vegan Cheesecakes

FoodMatters | January 28, 2019

 

Creamy, zesty, simple to put together and completely delicious. Ticking all of your boxes? These mini raw coconut and lime ‘cheesecakes’ will soon become your hero recipe!

 

Cheesecake Base Ingredientscoconut lime cheesecakes

½ cup macadamia nuts or almonds
½ cup Medjool dates
2 tbsp coconut oil
2 tbsp shredded coconut

 

Cheesecake Base Method

1. Place all ingredients into a food processor and blitz until fine and combined.

2. Divide the base between 6 mini moulds (line moulds with baking paper or use silicone moulds)

3. Press down evenly. Place in freezer to set while you make the filling.

Cheesecake Filling Ingredients

2 cups raw cashews, soaked overnight
1 cup coconut cream
¼ cup maple syrup 
Juice and zest of 1 lime
1 tsp Food Matters Superfood Greens

 

Cheesecake Filling Method

1. Place all the ingredients into the food processor and process until you have a smooth, silky texture.

2. Take the bases out of the freezer and pour mixture over bases, evenly.

3. Let the cheesecakes set in the freezer for at least 3 hours.

4. Keep cheesecakes in the freezer until 10-15 minutes prior to serving.

5. Top with some fresh lime and crushed nuts.

 

Check out the Food Matters website for fantastic whole food recipes, health & wellness inspiration & the incredible Food Matters TV channel.

Share your favourite healthy sweets with us on Instagram with #myTWC