Coconut & Raspberry Bliss Balss


1 cup (140g/4.9oz) sunflower seeds
1 cup (100g/3.5oz) desiccated coconut
1⁄3 cup (50g/1.7oz) chopped beetroot
1⁄3 cup (8g/0.3oz) freeze-dried raspberries
1⁄2 tsp Himalayan sea salt
1⁄2 tsp vanilla bean powder
3 Tbsp coconut oil
2 cups (320g/11.2oz) dates, soaked for 4 hours

1 cup (100g/3.5oz) desiccated coconut
1⁄4 cup (6g/0.2oz) freeze-dried raspberries


Place the sunflower seeds, desiccated coconut, beetroot, freeze-dried raspberries, sea salt and vanilla bean powder and blend until fine. Add the coconut oil and blend until well mixed. Add the dates and blend on low until well combined. Pour mixture into a bowl and set aside.

Place the desiccated coconut and freeze-dried raspberries in a small bowl and mix with your hands, rubbing to combine the raspberry colour with the coconut. Take two tablespoons of the mixture and roll into a ball. Place in the raspberry coconut mixture and roll around to coat completely. Continue to do this until you have used up all the mixture. Store, refrigerated, in an airtight container for up to three weeks.

Makes 12

Choc & Orange Mousse with Poached Pear



Poached Pear
1 pear
3 tbsp lemon juice
3 tbsp maple syrup

Flesh of 1 avocado (or flesh of 1 mango)
2 bananas
1 cup Almond Mylk
2 Tbsp cacao powder
1 Tbsp coconut sugar
1 Tbsp coconut oil
pinch of vanilla bean powder
pinch of himalayan sea salt

2 Tbsp pistachios
chopped 1 Tbsp orange zest


To make the poached pear, place lemon juice and maple syrup in a bowl or glass that will also fit the pear. Peel then halve the pear and slice off the bottom. Place in the glass and refrigerate for at least 2 hours to marinate. ensure the pear is fully immersed in the liquid; if it isn’t, add more lemon juice or water.

To make the mousse, place avocado, bananas, Almond Mylk, cacao powder, coconut sugar, coconut oil, vanilla bean powder and sea salt in a blender and blend until smooth. Pour into two small bowls and place pear halves on top. Garnish with a sprinkle of pistachios and/or orange zest.

Serves 2

Recipe from Love By Olivia

Spinach & Quinoa Fritters

For a light dinner, lunch or on the run snack try these tasty morsels created by one of our very talented naturopaths Selina Singh! Her Spinach and Quinoa Fritters are high in fibre and folate which are great for balancing blood sugars and hormones. They contain different types of fibre which keep you feeling fuller for longer and promotes good gut function.


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