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Ingredients

1 ripe banana frozen 

1 tablespoon Mt Wilder Organic Blueberry powder

½ cup Greek yogurt or coconut yogurt

½ cup milk or milk substitute

Suggested Toppings

1 tablespoon Coconut Flakes

¼ cup fresh blueberries

½ fresh banana (sliced)

1 teaspoon chia seeds

Method

 Place the frozen banana, blueberry powder, milk and yogurt in a food processor and blend until combined. 

Pour into a bowl and top with your favourite toppings.

** Organic blueberry powder available from my Online store.

Ingredients

2 cups filtered water, or soda water

1-2 teaspoons Mt Wilder Organic Cranberry powder 

Orange slices

Ice

Garnish with other fruits such as strawberries, blueberries, lemon slices.

Method

Place all the ingredients in a jug, mix well and refrigerate.

**Organic cranberry powder available from my Online store.

Ingredients

1 tsp Mt Wilder Organic Cranberry powder

1 tsp Mt Wilder Organic Blueberry powder

2 medium frozen Bananas

1 tsp Bee Pollen

½ cup frozen wild blueberries

1 tsp Chia Seeds

500ml coconut water

Method

Add all ingredients to a blender and blend until ingredients are combined

**Organic blueberry and cranberry Superfood powders available from my Online store.

Ingredients

1 large can chickpeas, drained

1 tbsp tahine

3 tbsp olive oil 

1/4 cup lemon juice + zest

1 garlic clove 

1 tbsp Mavella Superfoods Purple Carrot powder 

Toppings: whole chickpeas, nuts, seeds, herbs, olive oil.

Method

Place the chickpeas, tahini, lemon juice, garlic in a blender and blend until smooth. Add Mavella Superfoods Purple Carrot powder to the olive oil and pour into the food processor in between scrapes.

Serve with veggie sticks, crackers or sourdough bread.

**Mavella Purple Carrot Superfoods powder available from my Online store.

Ingredients

1/2 cup strawberries (fresh or frozen)

1 tbsp desiccated coconut

1 tbsp crushed pecans 

1 cup coconut milk 

1 tbsp Mavella Superfoods Purple Carrot powder

Method

Add all the ingredients to a high speed blender and blend until smooth.

Add more coconut milk to adjust the smoothie to your liking. Sprinkle with some additional coconut.

**Mavella Purple Carrot Superfoods powder available from my Online store.

Ingredients

1 cup porridge oats

350ml almond milk

1 tsp honey/maple syrup (optional)

1 tbsp chia seeds

1/4 tsp vanilla extract

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1/4 cup greek yogurt

1 tsp Mavella Superfoods Purple Carrot Powder

Method

Mix together the porridge oats, almond milk, honey (optional), chia seeds and vanilla. Divide between jars and place in the refrigerator overnight.

When ready to eat, mix yoghurt with 1 tsp Mavella Superfoods Purple Carrot Powder, stirring thoroughly until combined.

Add a couple spoonfuls of the purple carrot yoghurt on top of the oats, add your favourite toppings.

**Mavella Purple Carrot Superfoods powder available from my Online store.

Ingredients

1/2 cup frozen blueberries

1/2 cup desiccated coconut

1/4 cup rolled oats 

2 pitted medjool dates

1 tbsp almond butter

1 tbsp coconut oil

1 tbsp Mavella Superfoods Purple Carrot Powder

Method

Place all the ingredients in a food processor and pulse until combined. Scrape the sides in between pulses until the mixture is well combined. Place in the refrigerator for 30 minutes.

Scoop 1-2 tbsp of the mixture into bite-sized balls and roll into more desiccated coconut (optional).

**Mavella Purple Carrot Superfoods powder available from my Online store.

Ingredients

150 grams ground pumpkin seeds

200 grams fresh Medjool dates

20 grams desiccated coconut

50 grams chia seeds

1 tablespoon organic raw cacao powder

1 teaspoon vanilla paste

pinch of salt

2 tablespoons coconut oil (melted)

Equipment

Food processor and nut grinder

Method

Grease and line a 17 x 27cm lamington tray with non-stick paper.  Grind pumpkin seeds in a nut grinder or food processor.  They should resemble bread crumbs.  Pour into a bowl.  Remove pips from Medjool dates and pulse in a food processor until they are in smaller pieces.  

Add in all ingredients into the food processor and process until well combined.  This may take a minute or 2.  The mixture should be slightly sticky.  

Pour mixture into lined tray and firmly press down with the back of a large spoon.  Sprinkle some desiccated coconut on top of slice and press down again with back of spoon.  Refrigerate for an hour at a minimum.   Cut slice into squares using a sharp knife.  

For extra sweetness, you could add some dried cranberries.

Ingredients

1/2 cup freshly squeezed orange juice or cold pressed store bought juice

1 tablespoon manuka honey

2 tablespoons Metagenics Meta Zinc plus Vitamin C powder

2-3 tablespoons edible gelatin powder

Equipment

Silicon gummy bear mould.  The one I used has 53 bear cavity spaces.

Food grade syringe or turkey baster 

Method

Strain orange juice through a fine sieve to remove any pulp.  Pour juice into a small sauce pan and heat on low-medium heat.  Add honey and gelatin powder and mix until gelatin is dissolved.  Do not allow liquid to boil.  Remove from heat.

Add Zinc and Vitamin C powder.  Continue to stir until all combined.  

Allow to cool for a few minutes.  Place silicon mould onto an oven tray.   Using the syringe or turkey baster draw up the liquid.   Fill each bear cavity with the liquid.  Place filled tray into the fridge and let it set.  Store in an air tight container in the fridge.  Wash all equipment immediately with hot water as it will set.

Children can have 2-3 yummy bears per day to increase their immunity or to help recovery during periods of illness.

Thank you to my beautiful son for his taste testing and naming these bears.

Ingredients

1 1/2 cups plain flour of your choice

4 heaped tablespoons nutritional yeast, plus extra for top

1/4 cup olive oil, plus extra for top

1/2 cup water

Extra ingredients

1/2 cup chia seeds, chopped pumpkin seeds, sesame seeds

Method

Preheat oven to 220c.  Line 2-3 baking trays with baking paper.

Put all dry ingredients into a bowl and mix.  Add in olive oil and water.  Mix with a wooden spoon until combined.  Knead dough with hands for a few minutes.  Add extra flour if dough is too sticky, or add extra water if dough is too dry.

Cut dough into 2 or 3 pieces.  Roll each dough piece between 2 pieces of baking paper with a rolling pin.  Roll until about 2-3mm thickness.  Try and spread out into a square or rectangle shape to fit baking tray.  Place on baking tray on baking paper.  With a pastry brush, brush top of uncooked crackers with olive oil, sprinkle with extra nutritional yeast, sesame seeds and a sprinkle of Himalayan pink salt.  

Use a pizza roller or cookie cutter to cut dough into smaller crackers.  Place in hot oven and cook for 10-12 minutes until golden brown.  Serve with dip or pate.

Ingredients

Equal portions of frozen mixed berries and banana, cut into small pieces.

Method

Place ingredients into a food processor.  Process on low speed until berries and bananas have been cut up into small chunks.  Stop processing and stir with a spoon.  Process again on a higher speed until mixture blends and is smooth and creamy.

Spoon into a bowl.  Top with fresh berries, coconut flakes, nuts or seeds.  Eat and Enjoy!