Carrot, ginger green Juice


  • Carrot leaves (yes you read this right – the carrot’s green shoots. Use 2 big handfuls)
  • 1 tomato
  • 2 carrots
  • 1 stick of celery
  • 1 knob ginger
  • 1/2 lemon


Toss it in and juice. Enjoy!!

Cocoa Mint Smoothie

Sugar and dairy free


  • 1/2 avo
  • 1 banana (frozen)
  • 1 handful of kale
  • 1 tbsp raw cocoa
  • 1 tbsp coca nibs
  • 1 small handful of fresh mint
  • 1 tsp vanilla


  1. Blend all ingredients 🙂 easy!

Thank you Bonnie for this awesome, delish recipe!!


Red lentil vegetable curry


  • 1 onion
  • 1/2 chilli (optional)
  • 3 baby marrow
  • 2 patty pans
  • 1 small aubergine
  • 2 carrots
  • 3 tomatoes
  • 2 tbsp curry powder
  • 2 tbsp Akni powder
  • 1 tsp garlic
  • 1 tsp ginger powder
  • 1/2 cup red lentils
  • Coriander
  • Basmati Rice


  1. Fry the onion, chilli and garlic in some water on a nonstick pan.
  2. Add the curry powder, Akni nad ginger. Fry for 5 minutes.
  3. Add the chopped vegetables and fry for a about 10 minutes.
  4. Add in about 2 cups of water and 1/2 cup red lentils and simmer for about 30-40min.
  5. Serve with basmati rice and coriander.

Exchange breakdown per serving (2 cups of the curry and 1/2 cup of rice)

  • Milk –
  • Veg 1.5
  • Fruit –
  • Starch 1.5
  • Protein 0.5
  • Fat –

Banana Oat Pancakes

Sugar and gluten free

Makes 4 big pancakes


  • 1/2 cup oats
  • 1 tbsp cocoa
  • 2 bananas
  • 1/2 cup plain yoghurt
  • 4 eggs
  • Toppings: chopped almonds, strawberries or sliced banana and chia seeds


  1. Blend the oats until it becomes a flour. Add the cocoa and set aside.
  2. Blend the banana and yoghurt and mix into the eggs.
  3. Add the wet ingredients into the dry and mix until smooth.
  4. Use a nonstick pan or a smidgen of butter or coconut oil and fry the pancakes until golden brown.
  5. Serve with toppings of your choice.

Exchange breakdown per serving 

  • Milk 1/8
  • Veg  –
  • Fruit 1 (if you have 1/4 cup strawberries as your topping)
  • Starch 1/4
  • Protein 1
  • Fat 2 (if you use 1 tsp butter to fry + 8 almonds as a topping)

Lemon Poppy Seed Ice Cream


  • 3 cups / 700g coconut milk
  • 1/4 cup / 50g chia seeds
  • 1/3 cup lemon juice
  • 1/2 cup / 140g honey (substitute a low carb sweetener if needed, like 1/4 tsp stevia or 1/4 cup xylitol)
  • 1/4 cup / 50g coconut oil
  • 3 tbsp / 35g poppy seeds


1. If you like a smooth textured ice cream, add the poppy seeds at the beginning. If you prefer little whole crunchy poppy seeds, add them at the very end.

2. If you don’t have a high speed blender, first grind the chia seeds (and you can also grind the poppy seeds as well) before mixing with the milk. If you do have a high speed blender, pour the coconut milk and chia seeds in the blender and let sit while assembling the other ingredients.

3. Add all the ingredients to the blender, blend on high until all the seeds have been pulverized, about a minute. Chill and follow the instructions for your ice cream maker.

4. If you don’t have an ice cream maker, freeze the mixture in a container (something rectangular). When frozen, dump out the ice cream and cut into chunks. Put the chunks in a high speed blender (I don’t know if a food processor would work) and blend, tamping down to keep the thick mixture moving. Pour back into the container and freeze again.

5. Alternatively, freeze mixture in container and whisk (then stir) every half hour until frozen.

Curtesy of Whole New Mom 

Coconut Ice-cream

Sugar free, dairy free ice-cream


  • 65 ml  coconut milk
  • 4 large dates, pitted (stevia sugar free option)
  • ½ teaspoon vanilla extract
  • dash of cinnamon
  • pinch of sea salt


  1. Chill the coconut milk overnight.
  2. Combine all ingredients into a high speed blender or food processor and blend until thick and creamy.
  3. Use frozen bananas and ice along with the remaining ingredients to have an instant frozen treat.
  4. You may also put in the freezer for about 30min-1hr to “harden” up if this texture is still too soft.

Calories: 240 Fat: 19 Carbohydrates: 16 Sugar: 7 Protein: 4

Curtesy of Nutrition Stripped 

Sundried Tomato and Basil Hummus


  • 400g tin of chickpeas
  • 80g sundried tomatoes
  • 150ml  olive oil
  • 5 tablespoons of water
  • handful of basil leaves
  • 1 juicy lemon
  • 1 heaped tablespoon of tahini
  • 1.5 cloves of garlic
  • 1 teaspoon of cumin
  • 1/2 red chilli pepper
  • salt and pepper to taste
  1. Toss the ingredients into a blender. Blend on high until smooth.
  2. Serve with crackers or crudites. EASY 🙂

Roast Carrot and Chili Hummus


  • 400g tin of chickpeas
  • 2 carrots
  • 150ml  olive oil
  • 5 tablespoons of water
  • 2sticks of rosemary
  • 1 juicy lemons
  • 1 heaped tablespoons of tahini
  • 1.5 cloves of garlic
  • 1 teaspoon of cumin
  • 1/2 red chilli pepper
  • salt and pepper to taste
  1. Chop the carrots into rounds and roast in a preheated oven at 180 degrees C for 45min.
  2. Add the carrots and the rest of the ingredients into a blender. Blend on high until smooth.
  3. Serve with crackers or crudites.

Oat and Fruit Bars


  • 1/2 cup rolled oats
  • 1/2 cup tahini
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried cherries
  • 1/2 cup sunflower seeds
  • 1 cup dates, chopped
  • 1 tablespoon vanilla extract
  • 1 tablespoon flax seed, ground
  • 1/2 cup coconut flakes, unsweetened
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 2 bananas, mashed
  • nonstick cooking spray
  • Stevia (optional)


  1. Preheat oven to 180 degrees C.
  2. In a food processor, add the coconut, banana, flaxseed, cinnamon, vanilla, baking soda and tahini. If using stevia, add it now. Process until smooth.
  3. Add chopped dates a little at a time until smooth.
  4. Remove mixture from processor and place in a bowl.
  5. To the bowl add chopped apricots, cherries, 1/4 cup sunflower seeds (save 1/4 cup seeds for top), and oats and mix well.
  6. Line a 9 x 13 casserole dish with parchment paper. Spray the paper with nonstick cooking spray.
  7. Pour the batter onto the parchment paper and spread out touching edges of dish all around as best you can.
  8. Sprinkle the top with 1/4 of reserved sunflower seeds.
  9. Bake 15-18 minutes until a toothpick in center comes out fairly clean.
  10. Let stand 10 minutes before cutting into bars.

Gluten & Sugar free Coco Nutty Granola

10 Servings


  • 3 cups coconut flakes
  • 2 cups mixed almonds, cashews, pecans, walnuts and pumpkin seeds
  • 2 tablespoons chia seeds
  • 1 teaspoon ground cinnamon
  • 2 tbsp coconut oil
  • 1/2 cup raw cacao powder
  • 2 tablespoons cacao nibs
  • 1/2 cup Greek-style yoghurt or unsweetened coconut yoghurt, to serve.


  1. Preheat oven to 120ºC  and line a baking tray with baking paper.
  2. Combine all ingredients (except yoghurt), then spread evenly on the tray.
  3. Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.
  4. Remove from the oven and allow to cool.
  5. Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).
  6. To serve, spoon the yoghurt into a glass jar or bowl and top with 1/2 cup of granola.

Courtesy of Sarah Wilson from I Quit Sugar