Our most popular recipes

Our most popular recipes

CHOCOLATE OATS

INGREDIENTS
METHOD
  1. Slice banana into small pieces
  2. Add all ingredients in to a non stick pot
  3. Heat on low for about 3 minutes (sometimes quicker with quick-oats)
  4. Stir and serve warm and drizzle with maple syrup :)

SPICY SESAME TURMERIC CHICKEN STRIPS

INGREDIENTS
  • 1 heaped Tbls of Turmeric Chilli Blend
  • 1 Chicken Breast sliced into strips
  • 2 Tbls of Sesame seeds
  • 1-2 Tbls Coconut oil
  • 1 Clove of garlic, crushed
  • ½ Brown onion finely diced
  • Salt and pepper to garnish
  • Freshly squeezed Lemon juice to serve
METHOD
  1. In a non-stick fry pan, heat Coconut oil on medium heat.
  2. Add Onion & Garlic into fry pan & fry for 2 minutes. Add Turmeric Chilli spice blend, Sesame seeds & combine for 30 seconds until fragrant.
  3. Add chicken strips into fry pan & cook until chicken is no longer pink in the centre.
  4. Serve on top of a bed of fresh spinach salad & herbs. I love to add some fresh Dill to my salads! This herb is great to aid in digestion, clear skin & a blood purifier.
  5. Finish off with a big squeeze of Lemon Juice & some more Sesame seeds to garnish.

SIMPLE SALT AND PEPPER TOFU (GOLDEN NUGGETS)

INGREDIENTS
METHOD
  1. Dice Firm Tofu into 2 cm cubes and set aside.
  2. Combine Tapioca Flour, Turmeric Blend and salt and pepper well in a mixing bowl.
  3. Add Tofu cubes into the Flour mixture, and toss until well combined. Ensure to let them sit for a minute or two, and then repeat the toss again. This will ensure the tofu doesn’t stick together and is evenly covered with a golden batter before frying.
  4. In a Non-stick fry pan, heat the pan to medium heat. Once the pan is hot, add about 2-3 tbls of Coconut oil for frying. You want to make sure the whole pan is covered with a very thin layer of Coconut oil.
  5. Add Tofu pieces so they cover the pan and let them sizzle for about 3-4 minutes on each side- or until they are lightly golden brown. You may notice the pieces ‘gluing’ together. This is just the nature of tapioca flour, embrace it I say! It makes flipping the pieces all together quite convenient.
  6. Once they are all golden and crispy, remove and place on a plate to slightly cool.
  7. Serve on top of your favourite salad, or use to replace a meat or protein source!

SPICED PUMPKIN & APPLE SOUP

INGREDIENTS
  • 1 heaped Tbls of Turmeric Chilli Blend
  • 1 Butternut Pumpkin
  • 2 cloves of garlic
  • 1 Brown Onion
  • 1 Sweet potato (option)
  • 2 Granny Smith Apples
  • 1/4 Cauliflower (optional for extra veg)
  • 1-2 Tsp Chinese All Spice
  • 1-2 Tsp Cumin powder
  • 2 Cubes of Stock (Veg or Chicken)
  • Freshly grated Ginger or substituted for ground Ginger powder
  • 2-4 cups of water 
METHOD 
  1. In a deep oven-proof dish, place all roughly chopped & peeled Vegetables, Garlic & onion. Cover with a drizzle of EVOO, coat with all spices & garnish with Himalayan salt & cracked pepper
  2. Cover with lid & bake for approx. 45 minutes or until vegetables are soft. 
  3. Cool slightly. Add 2 stock cubes, water & blend in portions or with a hand-held blender!
  4. Reheat to desired temperature & top with some crunchy bits & shredded coconut!

ZESTY GOLDEN SPICED PROTEIN BOWL

INGREDIENTS
  • 1 tablespoon Golden Grind Super Smoothie Blend
  • 2 frozen Bananas chopped
  • 1/4 cup of Coconut milk or nut milk of choice
  • 6-8 Macadamia nuts
  • 1/2 tsp Cinnamon 
  • Juice of 1 Lemon 
  • 1 Tsp of Natural Vanilla Bean extract
  • Add your fave Vanilla or Coconut protein
  • A few cubes of ice  
METHOD
  1.  Place all ingredients into a high-Speed blender for a minute and wella! 
  2. Transfer into a chilled bowl & top with desired fruit, nuts & crunchy toppings. I used fresh passionfruit, Shredded Coconut, Extra Turmeric blend, some Macadamia nuts & Activated Coconut Charcoal powder. Zesty is best!

SPICED BANANA BREAD

INGREDIENTS
  • 4 tablespoon Golden Grind Hot Chocolate Blend
  • 3 Ripe Bananas
  • 1/2 Cup Almond Meal
  • 1/2 Buckwheat Flour
  • 1/4 Cup Melted Coconut Oil
  • 1/2 Tsp Cinnamon
  • 1 Tsp Vanilla Essence
  • 1/4 Unsweetened Vanilla Almond Milk
  • 1 Tsp Baking Soda
  • 2 Tbsp Rice Malt Syrup
  • 3 Eggs
  • Pinch of Salt
METHOD
  1. Preheat oven to 180 Degrees Celsius. Line bread baking tin.
  2. In large bowl, mash bananas with a fork. Ensure that banana mash remains chunky and not completely mashed.
  3. Add in eggs, almond milk, vanilla essence, coconut oil and rice malt syrup and whisk well.
  4. In a separate bowl, combine almond meal, buckwheat flour, turmeric latte powder, cinnamon, baking soda and a pinch of salt.
  5. Add dry ingredients to wet ingredients and mix well.
  6. Transfer mixture into baking tin. Place in oven for 55 minutes or until golden brown.
  7. Allow to rest for 20 minutes.