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DIY Natural Trail Mix

Prep time: 15 minutes, Serves: 1 large jar



- 1/2 cup Raw Almonds
- 1/2 cup Walnuts
- 1/4 cup Pumpkin seeds
- 1/4 cup Sunflower seeds
- 1/2 cup Cranberries
- 1/4 cup Goji berries
- 2 handfuls of Raw cacao nibs
- 1/4 cup Golden raisins

- Love




1. Find a large glass jar with a resealable lid

2. In a large bowl add all of the ingredients

3. Using a wooden spoon stir until everything is mixed well

4. Transfer the trail mix into the large glass jar

5. This can be stored for weeks if you remember to reseal the jar

6. Munch away!




Prep time: 15 minutes, Serves: 1 giant bowl



- 2 tbsp. Coconut Oil (cold pressed)

- 1/4 cup of natural popcorn kernals

- 1 block of raw, organic or dark chocolate

- 2. tsp. Pink himalayan sea salt

- Love




1. Pour the coconut oil into a large pot

2. Turn on high heat until oil is melted

3. Pour in the corn kernals and put on the lid

4. Wait until all the popcorn has finished popping (roughly 4 minutes)

5. Transfer popcorn to a mixing bowl

​6. Melt chocolate slowly either on the stove or in the microwave

7. Once melted, drizzle all over the popcorn

8. Wait a few moments until cool and using your hands mix together

9. Make sure each popcorn piece is coated with chocolate 

10. Sprinkle on the himalayan sea salt to your liking

11.. Munch away!  (this will keep up to 4 days in an air tight container)



Salted chocolate popcorn

Prep time: 15 minutes, Serves: 1 large plate



- 3 tbsp. Coconut Oil (cold pressed)

- 3 large sweet potatoes cut into 'fries'

- 1. tsp. Pink himalayan sea salt

- 1/2 tsp. cracked black pepper

- 1 tsp. garlic powder

- 1 tsp. paprika

- Love




1. Line an oven tray with baking paper and pre heat oven to 230c

2. Place chopped sweet potatoes in a bowl

3. In a cup mix coconut oil, salt, pepper, garlic powder and paprika

4. Pour into the bowl and massage sweet potatoes until all coated

5. Place each fry onto a tray (spaced out)

​6. Bake in oven for approx 20 minutes or until crispy

7. Remove from oven and let cool for 5 mins

8. Gobble up!



Sweet Potato Fries

Prep time: 20 minutes, Serves: 1 large bowl



- 4 large stalks of Kale (washed)

- 4 tbsp. olive oil

- 1 tsp. Apple Cider Vinegar

- 1/2 tsp. Tumeric

- 1/2 tsp. garlic powder

- 1/2 tsp. onion powder

- 1/2 tsp. himalayan salt

- 1/2 tsp. black pepper

- 2 tbsp. Nutritional Flakes



1. Break Kale into smaller leaves (fist size)

2. Put all of the remaining ingredients into a bowl

3. Add the kale leaves and massage mixture into the leaves

4. Turn oven on to 145 degrees celcius

5. Place baking paper onto a tray

​6. Evenly spread the kale leaves onto the paper

7. Oven bake for approx 20 minutes (keep an eye on them)

8. Munch away!



Crispy Kale Chips

Prep time: 10 minutes, Serves: 1 bowl



- 1 can of dry chickpeas (soaked overnight)

- 4 garlic cloves crushed

- 8 tablespoons tahini paste 

- Olive oil to taste

- 2/3 cup of fresh lemon juice

- 1/4 teaspoon paprika

- 1/4 teaspoon cumin or sumac

- Celtic sea salt

- Love



1. Rinse the dry chickpeas and soak overnight

2. Add them to a cooking pot with 6 cups of water.

3. Bring to boil on high heat and then simmer for 1 hour

4. Add cooked chickpeas to blender with 1/2 cup of warm water

5. Blend for 3 mins on low speed 

​6. Add salt, garlic and tahini and blend again

7. Slowly add the lemon juice until a smooth puree is created

8. Transfer to a bown and drizzle with oil

9. Sprinkle with paprinka and cumin or sumac

10. Enjoy with chopped veggies or flat bread!

Homemade Hummus



Prep time: 15 minutes, Serves: 4



1 can of chick peas

- 3  cloves of garlic

- 1  fresh jalapeño (2 if you like it hot)

- 2 tablespoons extra virgin olive oil

- Half bunch fresh coriander

- 2 teaspons green or regular tahini

- 1 juiced lemon

- Himalayan pink salt

- Cracked pepper

- Love



1. Put all ingredients (except the olive oil) into a food processor 

2. Blend well until soft and creamy

3. Graduly pour in the oilve oil as you blend

4. Serve with chopped veggies or crackers and enjoy!





Jalepeno Hummus

Prep time: 10 minutes, Serves: 6 wraps



- 6 rice paper roll wraps

- 1 cup shredded luttuce

- 1 cup grated carrot

- 1 cup grated cucumber

- 1 avocado sliced

- Sweet chili/hoisin/wasabi mayo to serve

- Love




1. Dip rice paper roll for 10 seconds into a bowl of hot water

2. Leave for 30 seconds on the bench to soften

3. Layer the slided avocado in the centre of the paper

4. Top with a layer of the lettuce, then carrot, then cucumber

5. To roll fold from the bottom up tucking in the sides in then roll. 

​6. Slice in half and serve with condiments.

7. Enjoy!




Veggie rice wraps

Raw marinated mushies

Prep time: 15 minutes, Serves: 4



- Mixed brown mushrooms (swiss, oyster, shitake etc)

- 3 tbsp. cold pressed olive oil

- 3 tbs Namu Shoyu

- 1 chopped red chilli

- 1 chopped onion

- 2 tsp mixed herbs

- Pinch Salt and pepper

- 1 clove chopped garlic

- Love



1. Slice mushrooms, onion and garlic and put into a bowl.

2. Stir in olive oil and Namu Shoyu.

3. Add in chilli, herbs, salt and pepper.

4. Leave overnight to marinate and soften.

5. Serve with a side of salad or brown rice.

Spicy Eggplant Chips

Prep time: 10 minutes, Serves: 1 bowl



- 1 whole eggplant (long or round is fine)

- 2 tbsp Olive Oil

- 1 tsp. Paprika

- 1 tsp. Himalayan Sea Salt

- 1 tsp. Thyme

- 1/2 tsp. Black Ground Pepper

- Love



1. Preheat oven to 250F and line oven tray with baking paper.

2. Slice the eggplant using a really sharp knife as thin as possible.

3. In a bowl mix the paprika, salt, pepper and thyme.

4. Add the olive oil and the eggplant slices and mix until evenly coated.

5. Spread out the eggplant slices evenly​ on the baking paper.

6. Place in the oven to bake for 60 minutes (keep an eye on them)
7. If some brown faster remove them and place in a bowl.

7. Transfer remaining chips to a bowl and munch away!

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