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Magical Mango Matcha Smoothie

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{Vegan. Gluten Free, Sugar Free, Banana Free, Keto & Paleo Friendly}


2 Tablespoons of vanilla coconut or Greek style Yogurt

1 cup coconut milk (or nut milk of choice)

1/2 cup diced, mango - I used frozen

1 Tablespoon of cashew butter - (sub 2 Tablespoons of cashews, soak in boiling water for 5-10 mins before blending if you don't have a high powered blender)
1 Tablespoon of Hemp Seeds

1/2 teaspoon of vanilla

1/2 teaspoon of Ginger Ninja 
1/4 teaspoon of matcha

A pinch of pink salt

Optional add in's;

1 teaspoon of maca - optional for hormone balance

1-2 scoops of Hemp Protein Powder

1/4-1/2  cup of ice - more or less to desired consistency


1 – Place all smoothie ingredients into your and process until smooth, creamy and well combined.

2 – Pour into a chilled glass or mason jar then top with coconut flakes and spices if desired.

Ginger Ninja Super Smoothie


Makes 1 nice tall, decadent, rich, creamy, dreamy, delicious, nutritious, seriously chocolatey, perfectly spiced, secretly healthy super smoothie

Ingredients –

1/3 cup coconut or Greek style yogurt

2/3 cup unsweetened vanilla almond milk (or milk of choice)

1/2 an overripe banana (preferably pre-frozen)

1 Tablespoon of cacao

1 teaspoon of vanilla 

1 teaspoon of Ginger Ninja

A pinch of salt

1 scoop HEMP Protein

1/4-1/2  cup of ice – more or less to desired consistency

Optional but recommended for serving –

Cacao nibs

Coconut Flakes

Dried Ginger, finely sliced

Chia Seeds

Method –

1 – Place all smoothie ingredients into your and process until smooth, creamy and well combined.

2 – Pour into a chilled glass or mason jar then top with coconut flakes, cacao nibs dried ginger and a sprinkling of chia seeds if desired.


Turmeric and Ginger Spiced Almond Butter


Makes approx 1 3/4 cups All natural, quick and easy, creamy, dreamy, velvety smooth, subtly sweet, perfectly spiced, gloriously golden, healthy, homemade, turmeric and ginger spiced almond butter


Ingredients –

2  cup of raw almonds

1 Tablespoon of vanilla extract 

1 teaspoon of Golden Glow mix

1 teaspoon of Ginger Ninja mix

1/2 teaspoon of salt flakes

1-2 scoops of hemp protein

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper then add your almonds making sure they are spread evenly – aka not crowded.

3 – Roast your nuts for 7-10 minutes, until gloriously golden, deliciously fragrant and lightly toasted.

4 – Pour your golden, delicious roasted almonds into the bowl of your food processor or blender, add salt and process until smooth and creamy (or your desired consistency). Initially the almonds would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency add the vanilla and remaining spices and process until well combined.

Note – If you prefer a thinner/runnier nut butters feel free to add a drizzle of coconut oil (1 tablespoon at a time) to reach desired consistency.

7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – but I highly doubt it will last that long! (← seriously, good luck with that  )


Golden Spiced Mango Lassi

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{Vegan. Gluten Free, Sugar Free, Banana Free, Keto & Paleo Friendly}

Recipe designed by Better with Cake

Ingredients –

1/4 cup coconut or Greek style Yogurt

3/4 cup coconut milk / unsweetened vanilla almond milk (or milk of choice)

3/4 cup diced, mango - I used frozen

1 Tablespoon of cashew or almond butter
1 Tablespoon of hemp seeds

1/2 teaspoon of vanilla 

1 teaspoon of Golden Glow mix

1/4 teaspoon of Happy Hemp

A pinch of pink salt

1 teaspoon of maca - optional for hormone balance

1/4-1/2  cup of ice - more or less to desired consistency

Method -

1 – Place all smoothie ingredients into your and process until smooth, creamy and well combined.

2 – Pour into a chilled glass or mason jar then top with coconut flakes and spices if desired.

NOTE - You could also add in a scoop of Hemp Protein Powder

Enjoy xoxo


Slow Cooker {Crock pot} Chickpea Curry

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Thank you to legendary recipe whizz Better With Cake <- Check out her site for more incredible recipes!

Serves 8+

Ingredients –

For the curry - 

1 onion, finely chopped
4 large carrots, chopped into 1/2 inch  rounds
2 can diced tomatoes
2 can chickpeas/garbanzo beans, drained and rinsed
1 cup chicken stock (can substitute with vegetable stock if you prefer)
3 cloves garlic, minced
1/2 tsp Ginger Ninja
1 1/2 teaspoon cumin

1 1/2 teaspoon of Golden Glow
2 scps Hemp Protein

For the rice - 

3-4 cups of cauliflower, riced ( if you are unable to get pre-riced cauliflower it’s easy to make your own – just grate up cauliflower either using a trusty old box grater or process in your food processor for a couple of seconds. You could also sub regular rice or quinoa if you prefer)

Coconut oil/ghee or cooking fat of choice

Salt and pepper to taste

1 Tablespoon Hemp Hearts (aka Hemp Seeds)

Optional for serving –

A few Tablespoons of your favourite coconut or Greek style yoghurt

Freshly chopped parsley

Wholewheat Sourdough or a few slices of your fave bread 

Method –

For the curry - 

Combine all ingredients in your slow cooker and cook on low for 6-8 hours or high 4-6 hours. Or you can saute onions & garlic then simmer on the stove top for 20-30 minutes until the carrots are tender.

For the rice - 

1 – Place a fry pan over medium-high heat, add coconut oil (or cooking fat of choice) and  cauliflower rice and cook for 3-5 minutes, stirring occasionally (do not over-stir or it will go mushy) until cooked through.

2 – Once your rice is cooked add salt and pepper and stir in your hemp seeds. Divide between your plates/bowls

Serve your curry on a mountain of cauliflower rice with a dollop of coconut or Greek yoghurt and generous sprinkling of fresh parsley along with a few slices of your favourite bread.


Creamy, Curried Cauliflower Soup

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Perfect Winer Warmer

Another HUGE shoutout to Better With Cake for always dreaming up the most incredible recipes! 

6 cups of steamed cauliflower
1 head of roasted garlic - about 6 large cloves - you could sub 1 tsp garlic powder but, roasted really is magical
1 Tbsp ghee - sub coconut or avocado oil
1 Tbsp Meadow & Marrow Bone Broths curry concentrate feel free to sub your fave curry powder

1 teaspoon of Mason's Mushroom Mix
2 scoops of hemp protein
Salt & Pepper to taste
Coconut cream/water/milk/broth to reach desired consistency

Blend until smooth and creamy.

Serve with ;

Roasted baby tomatoes 
Coriander/cilantro & 

Lot of freshly ground black pepper


Golden Spiced, Chocolate + Hemp Banana Bread

{Gluten Free – Grain Free – Refined Sugar Free – Keto & Paleo Friendly}

Golden spiced Hemp banana bread

Golden Spiced, Chocolate + Hemp banana Bread

S/O to Better with cake - for ALWAYS dreaming up the most incredible recipes!

Ingredients –

2  over ripe bananas
3 eggs – vegan friends sub flax/chia egg or your fave egg placers
4 Tablespoons of cashew butter (I used Peanut and Almond butter)
1 teaspoon of vanilla
1 Tablespoon of honey or maple syrup
1/2 cup of coconut flour (I subbed this with Almond Meal)
2 Tablespoons of cacao
1 teaspoon of Golden Glow, Turmeric Spice Infusion
1 teaspoon of cinnamon
1/2 teaspoon Ginger Ninja
1/2 teaspoon of baking powder
1/4 teaspoon baking soda

1 teaspoon of spiced Happy Hemp – for hormone balance

2 scoops of Hemp Protein – for extra protein and gut healing goodness

For the topping - 
2 Tablespoon of cashews

2 Tablespoon of almonds

2 Tablespoon of macadamia nuts

2 Tablespoon of coconut flakes

2 Tablespoon of dried cranberries

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Grease/line a loaf pan and set aside.

3 – Place all ingredients (apart from the toppings) into a food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer

4 – Pour into your prepared loaf pan

5 – Sprinkle with toppings

6 – Bake for 30-40 minutes until a tooth pick has just a few moist crumbs attached when inserted into the centre.

7 – Slice and Devour.


Sesame Crusted, Smoky Sweet Potato Burgers

{Vegan, Gluten Free & Paleo Friendly}

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Makes 2-3 All natural, quick and easy, soft, tender, seriously flavorful, smoky sweet potato burgers with a crisp, crunchy toasted sesame crust!

A HUGE thank you to Better With Cake for this incredible recipe!

Ingredients -

1 cup of roughly mashed sweet potato ( I used 2 medium)

1/4 cup of baby spinach, roughly chopped

1/3 (2 Tablespoons once chopped) of a red onion, finely chopped

2-3 cloves of roasted garlic (could sub raw garlic, crushed or a 1/4-1/2 teaspoon or garlic powder if you prefer however it will change the flavor slightly)

1 teaspoon of smoked paprika

1/2 tsp ground cumin

Salt and pepper to taste

1/4 cup of seeds - for coating

1/4 cup hemp seed - for coating

For serving -

Baby cos lettuce

Tomato, sliced



BBQ Sauce

Toasted sesame & hemp seeds seeds

Method -

1 - Preheat oven to 175'C (350'F)

2 - Line a baking sheet with parchment/baking paper and set aside

3 - Combine all ingredients for the sweet potato burger into a small bowl and stir to combine

4 - Shape Into 2-3 burger patties (I used roughly 1/3 cup per burger and got 3 x 4 ish inch burgers), then gently coat in sesame & hemp seeds - you'll need to be careful because the burger patty is quite delicate, we are working with mashed potato after all ;)  - Once thoroughly coated place onto prepared baking sheet and repeat until all burgers are adorned with their sesame-hemp crust.

5 - Cook for 15-20 minutes until the sesame seeds are deliciously golden and slightly crisp.

6 - Remove from the oven and let your burgers sit on the baking sheet for 2-3 minutes to rest and develop an more solid outer crust before serving.

To Serve -

Place each burger into a couple of baby coz lettuce leaves , top with sliced tomato, creamy, dreamy avocado, a little sprinkling of fresh coriander (cilantro), some toasted sesame & hemps seeds.

These burgers are totally freezable - allow to cool completely and freeze, well wrapped on a flat surface for up to 3 months. To re-heat simply place on a baking sheet and cook until warmed through and sesame seeds are crisp.

Enjoy xo


Mexican Spiced Chocolate  Chia Pudding

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Makes approx 2 serves of all natural, thick and creamy, decadent, rich, velvety smooth,  seriously chocolatey, secretly healthy, perfectly spiced chia pudding

Another HUGE shoutout to Better With Cake for always dreaming up the most incredible recipes! 

Ingredients –

1/4 cup of coconut yogurt (or Greek style yogurt)

1/2 cup unsweetened vanilla almond milk (or milk of choice)

3 Tablespoons of chia seeds

1 Tablespoon of Coco Loco

1 Tablespoon of coconut butter/oil

1 teaspoon of vanilla extract or 4-6 drops of  Vanilla Cream Stevia – I use Sweet Leaf Stevia

1/4 teaspoon of espresso – optional but recommended

1 teaspoon of Happy Hemp

1 scoop of Hemp Protein

A pinch of salt

Optional but recommended for serving;

1 teaspoon of shredded dark chocolate  (or cacao nibs)

Coconut yogurt (or yogurt of choice)

Chia seeds

Chili Flakes

Method –

1 – Place all pudding ingredients into a small bowl or jug and stir to combine.

2 – Cover and refrigerate for at least 4 hours, (or overnight). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled at the bottom of the bowl.

3 – Once your pudding is nice and thick, place the mixture into your food processor or blender and process until smooth and creamy. If you don’t have texture issues like me you can skip this step and simply stir and serve as is.

Taste and adjust sweetness if necessary, you could add a little maple syrup, honey or some extra stevia/vanilla if you like your pudding on the sweeter side.

4 – Pour your pudding mixture into cute little cups or bowls and place it back in the fridge for at least 30 minutes chill and re-set before serving (it gets a little warm and the consistency thins out with the friction created while blending).

6 – To serve, top with coconut yogurt (or yogurt of choice),if using, sprinkle with chocolate (or cacao nibs) and some extra cheeky chia seeds and chili flakes if desired.

Enjoy xoxo


Dark Chocolate, Walnut Truffles
{Vegan, Gluten Free, Dairy Free, Refined Sugar Free & Paleo Friendly}

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A HUGE thank you to Better With Cake for this incredible recipe!

Makes approx 20 {bite size} all natural, quick and easy, subtly sweet, decadent, rich, deliciously indulgent, seriously chocolatey, healthy, wholesome, dark chocolate truffles!

Ingredients –

1 cup What A Nutter! nut blend

3 Tablespoons of HEMP SEEDS

3/4 cup medjool dates*

1 Tablespoon of Coco Loco

1 Tablespoon of coconut butter

1/2 teaspoon of instant espresso (optional – please note you can’t actually taste the espresso I find it just really helps to enhance and intensify the flavor of the chocolate/cacao)

1 teaspoon of vanilla (or 4-6 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )

A pinch of salt

1 teaspoon of maca powder (optional) – or Happy Hemp! 

2 scoops of hemp protein - optional for an extra dose of protein and gut healing goodness

Optional for serving –


Finely shredded coconut flakes

Hemp seeds

Method –

1 – Optional but highly (HIGHLY) recommended – Place your nuts on to a lined baking tray and roast at 175’C/350’F for 5-10 mins until lightly toasted, gloriously golden and deliciously fragrant.

2 – Once toasted, place your nuts into your food processor/blender and pulse until crumbly, you want there to still be a few bigger chunks to give the bites some nice texture.

3 – Add dates and process until the mixture starts to come together into a sticky, loose “dough”.

4 – Add vanilla, hemp seeds, salt, cacao, espresso, maca and hemp protein (if using) then process again until combined.

5 – Using your hands, roll approx 1 small Tablespoons worth of dough into bite size balls then set aside – FYI – I like to make my bites on the smaller side. You would probably need 3 of mine to make up one of those golf ball size bites you buy at cafe’s or in stores.

6 – If you are going to coat your bliss bites in cacao, coconut or extra hemp seeds simply place your cacao, coconut and/or hemp seeds into a small bowl or zip lock bag and gentle press/shake until nicely coated. Store in the fridge until ready to serve.

Enjoy xo

  • If you find your dates are a little dry you could try soaking them in some warm water for 10 mins before you begin, then drain and rinse and make as normal.

For more unreal recipes head to Better with Cake!

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Golden Spiced Banana Breakfast Loaf

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Thank you to the wonderful Better with cake for this deeeeelish recipe!


2  over ripe bananas
3 eggs - vegan friends sub flax/chia egg
4 Tbsp cashew butter (or a nut butter of your choice!)
1 tsp vanilla

1 Tbs honey/maple syrup
1/2C coconut flour 

1 tsp spiced Happy Hemp Spice Infusion

1 tsp Golden Glow Spice infusion
1 tsp of cinnamon
1/4 tsp Ginger Ninja Spice Infusion
1/2 tsp baking pwd
1/4 tsp baking soda
1-2  scoops Hemp Protein

For the topping - 

1/2 cup of paleo hero muesli or 

2 Tbsp Cashews

2 Tbsp Almonds

2 Tbp Macadamia nuts

2 Tbsp coconut flakes

2 Tbsp dried cranberries


Blend/Stir all ingredients except your toppings
Pour into a lined/greased loaf pan 

Sprinkle with toppings
Bake at 175’C/350’F for 40 mins

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  1. 2 cups almonds OR 1.5 cups of Almond meal
  2. 1 cup desiccated coconut
  3. 1/4 cup hemp seed
  4. 1 tsp. 100% vanilla extract
  5. pinch of salt


  1. 1 cup smooth peanut butter
  2. 1 cup coconut milk (canned)
  3. 1/4 cup coconut oil
  4. 1 tsp. 100% vanilla extract


  1. 1/2 cup coconut oil
  2. 3 tbs. coconut milk (canned)
  3. 3 tbs. raw cacao powder
  4. 1 tbs Maple Syrup
  5. 1 tsp. 100% vanilla extract


  1. Line or grease a 24 cm  tart tin.
  2. Start with the base! Simply place all the BASE ingredients into your blender or food processor and whiz until a smooth butter forms - If using Almond meal - blend for a little longer to turn buttery.
  3. Spoon out into the tart tin.
  4. Press the base into the tin evenly. Don’t forget to press up into the sides!
  5. To make your base really strong,  build up the base where the bottom and sides meet.
  6. Place into the freezer.

Now onto the first filling! (No need to rinse your blender)

  1. Place all ingredients for the peanut butter filling into your blender, whiz until super smooth.
  2. Spoon it on top of the base, and evenly spread out the top using a spatula or back of a spoon. Place into the freezer.

Onto the delicious choc topping

  1. Again, no need to rinse the blender, place all ingredients into the blender and whiz until smooth.
  2. Spread it out evenly on top of the peanut butter filling and place back into the freezer for 1 hour or until set!
  3. Carefully take out of the tart tin, allow to defrost slightly, top with berries of your choice, slice with a hot knife and VOILA!
  4. Store leftovers in your freezer, pre-cut so all you have to do is thaw out one slice at a time...if there ARE any leftovers that is!
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unsweetened hemp mylk (TASTES VERY NUTTY!)

• 1 cup raw hulled hemp seeds

• 3 cups (filtered) water 

• Pinch of sea salt

sweetened mylk (unsweetened mylk, plus below):

• 1 teaspoon natural vanilla extract (read the ingredients because some brands load it up with sugar)

• 3 to 6 pitted dates or 2 to 3 tablespoons pure maple syrup (make sure there aren't any pesky additives in there!)

chocolate mylk (sweetened mylk, plus below):

• 2 tablespoons cacao Powder

strawberry mylk (sweetened mylk, plus below):

• 2 cups fresh strawberries, plus more to taste

1. Throw the hemp seeds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the seeds are completely pulverized. Use whole to maximize nutrition. Or strain for a smoother, more commercial-style mylk for use in recipes.

2. To strain, place a nut mylk bag over the opening of a glass bowl, jar or jug. Pour the mylk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. You can also use a fine strainer (I do!)

3. Rinse your blender container, and pour the strained mylk back in. Add the vanilla, sweetener, and any flavourings, and blast again, until smooth and creamy.

4. Store the mylk in a sealed container in the fridge. Hemp mylk will keep for about 3 days in the fridge.

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Banana, What A Nutter! and Ginger Ninja Muffins - Super Easy to Make!



Makes 10-12 muffins

  • 2 cups almond meal
  • 2 tsp baking soda
  • 1 tbsp Ginger Ninja
  • 1/4 cup What A Nutter!
  • 1/4 cup coconut oil, melted
  • 3 ripe bananas
  • 10 dates pitted and chopped
  • 3 eggs
  • pinch of sea salt


  1. Preheat oven to 180 degrees.
  2. In a large bowl, combine almond meal, baking soda, salt and Ginger Ninja.
  3. In a food processor, mix dates, bananas, eggs and oil.
  4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
  5. Mix in What A Nutter!
  6. Spoon mixture into muffin tins.
  7. Top with What A Nutter! and slice of banana
  8. Bake for  25 - 30 minutes.
  9. Allow to cool before eating (LBH, who can even wait that long?!)


Strawberry, Spice and all things nice smoothie


1 tablespoon Ginger Ninja - Spice Infusion

1/2 banana

6 strawberries

300mL almond milk


Blend all ingredients in a blender or food processor until smooth.

Add to you Fressko flask, top with almond milk if flask is not filled to the top.

(makes 400mL)

SHOP - Ginger Ninja


Hey! Ho! Figaro! Nice cream 

Print and Share!

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JoJo's Bean Bonanza Brekkie Bowl

 Prep time 10 mins. 

What you'll need:

2 Bananas
1 Acai Frozen pack
1 big handful of frozen berries
Splash of Almond Milk
Dash of cinnamon
1/2 teaspoon of Honey (optional)

2 tablespoons Bean Bonanza Food topper

Shredded Coconut (optional)
1 tablespoon of coconut oil


1 Banana, Acai, most of the frozen berries, Almond Milk, Cinnamon, coconut oil and honey in a food processor.

Transfer to a bowl.

Top with:

Top with chopped banana, remaining berries, Shredded coconut, Bean Bonanza and mint!


The Paleo Shack's


Makes 6 large muffins.

Preheat Oven to 180 degrees.

What You'll need:

 2 ripe bananas mashed

3 eggs

3 tablespoons of melted coconut oil

1 teaspoon vanilla extract

1 heaped teaspoon of  turmeric

1/3 cup almond nut butter

1 teaspoon baking soda

1 tablespoon What A Nutter! food topper blend

Muffin Tins


Mix until well combined. 

Add 1/3 cup coconut flour & 1/4 teaspoon Himalayan sea salt.

Mix to combine.

Spoon half mixture in muffin cases, add a dollop of almond nut butter, then top off with batter.

Sprinkle generously with WHAT A NUTTER! and add a dusting of coconut sugar for a crunchy top.

Bake in preheated 180c oven for 20mins.


Thank you to the lovely Paleo Shack for this delightful recipe - Check out her website for amazing Paleo Recipes! 


Ginerbread Muffins by Moments of Di

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1.5 cups banana flour
2 TSPN baking powder
2 heaped teaspoons  Ginger Ninja
1/2 cup  coconut vanilla yoghurt
1/3 cup apple purée
1 TBSP chia seeds
1 cup almond milk

Mix all the ingredients together.

Add more milk if necessary.

Divide into muffin tins.

Top with What a Nutter!  and sliced pear.

Bake at 180C for 30ish minutes. Enjoy with vegan butter 

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Pumpkin , Ginger Ninja &  Hey Ho Figaro Muffins 

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Preheat oven to 180 degrees



1 cup buckwheat flour 

3/4 almond flour

1/3 cup coconut flour 

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt


1/4 blackstrap molasses (optional)

3/4 cup coconut sugar 

1 1/3 fresh purée pumpkin

1/4 cup olive oil

2 eggs (or egg replacer)

1 tsp vanilla extract

1/3 coconut milk or almond milk or coconut water

1/2 cup of Hey Ho Figaro


• Mix DRY ingredients together in a bowl (leave out HEY HO FIGARO here!)

• Mix WET ingredients with a mixer then add dry ingredients 

• Fold HEY HO FIGARO! into the mix with a wooden spoon

• Divide batter evenly in the muffin cups, bake in the centre of preheated oven for 20 -25 minutes

• Check with a toothpick, if it comes out clean, they are ready if not then leave in but check vigilantly

• Cool muffins on a wire rack 


• (Left over can be freezed for up to a month)

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Golden Spiced Sweet Potato Banana Bread

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1 sml roasted sweet potato - 1/2-3/4 C - ish
1 manky over ripe banana
3 eggs - vegan friends sub flax/chia egg
4 Tbsp nut/seed butter of choice - cashew, almond, walnut or hazelnut butter would work best
1 tsp Heilala Vanilla vanilla or SweetLeaf Stevia 
2 Tbs maple syrup/honey
1/2C MyOrganics coconut flour
1 tsp Golden Glow turmeric Blend
1 tbsp of Ginger Ninja Spice infusion
1 tsp Happy Hemp Spice infusion
Topped with a couple of squares of Loving Earth salted caramel & dark chocolate
Add a swirl of The Health Food Guys cacao hemp butter

️Throw everything except choc into a blender & process until well combined .
️Pour into a lined/greased loaf pan , sprinkle w/ choc & bake @ 175’C/350’F for 40ish mins until the top is golden & springs back when lightly pressed & has just a few crumbs attached if you insert a toothpick into the centre 🏻

️Serve as is or with lashings of butter and/or a dollop of Coyo Australia vanilla bean yoghurt

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A massive thank you to a very talented recipe creator for these delicious morsels of fun! 

Moments Of Di  (check out her insta for amazing recipes!)

1 cup organic buckwheat flour
1 TSPN baking powder
1/3 cup organic dried dates, soaked in 1 cup hot water until soft. Mash until it becomes a paste)
1 TSPN @thehausofhealth "Ginger Ninja"
Vegan chocolate of choice
1/2 cup  oat mylk
1/4 cup unhulled tahini
2 TBSP chia seeds

Mix all the ingredients together and let it sit until the chia seeds have absorbed some of the liquid.

Divide onto a lined cookie tray and bake at 180C for 40mins.


Coco Loco + Ginger Ninja Paleo Muffs! 

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I added a combo of our superhero spices, Coco Loco and Ginger Ninja and hot diggity they are damn good!

 I just threw the following into a food processor:

(Pre-heat oven to 170 degrees) 👌🏼
• 2 bananas
• 3 eggs
• 1/2 cup almond meal or LSA
• 1/4 #coconut flour (or oat)
• 3 tbs #cacao powder • 2 tbs #raw cacao nibs
• 1 tbs rice malty syrup (or honey/maple)
• 1/2 tsp COCO LOCO
• 1/2 tsp GINGER NINJA
• 1/2 tsp baking soda
Mix well to combine. Pour into muffin tray.

Sprinkle with The Haus Of Health food toppers 
Bake in oven for 25 minutes and BAM! 

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Meru's Bean Bonanza Kawaii Cookies



Makes about 16 cookies.

 Prep time 15 mins. (+ 1 hour to chill in the fridge) Cooking time about 10 mins

What you'll need:

3/4 cup oat flour (regular oats blended until fine and floury) 
3/4 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1 & 1/2 teaspoons vanilla extract
1 large egg
2 tablespoons Maple Syrup
1/2 cup melted coconut oil
1/2 cup dark chocolate chips and/or Bean Bonanza!

Mix oat flour, baking soda, cinnamon & salt first.

In a jug or bowl, whisk egg, maple syrup, vanilla and melted coconut oil together  together, then add to dry ingredients. Mix.

Allow the dough to chillax, covered, for an hour in the fridge.

Before baking, sprinkle in your Bean Bonanza whilst giving it one final stir!

Bake at 175 degrees for about 9-10 minutes...or until chewylicious...

Store in an airtight container in the fridge for up to a week, but we doubt they would even last that long!


Chocolate Nut Butter Figaros



4 ingredients and 10 minutes. 


- Couple of scoops of Loving Earth coconut chocolate butter.

- Couple of scoops of nut butter, such as almond, brazil and cashew.

- Couple of scoops of Hey Ho Figaro nut blend

- Couple of Strawberries on the side 


 Mix together & roll into small balls, roll in The Haus Of Health Hey Ho! Figaro! nut, seed and fig blend, freeze for a couple of minutes to set.

Fresh strawberries to balance.

Thank you to the lovely Paleo Shack for this delightful recipe - Check out her website for amazing Paleo Recipes! 


Gab's Sassy Avo on toast


2 pieces of your choice of toast
Half or one avocado
Half Lemon
Pinch Salt and pepper
2 tablespoons of sassy salad
1 tablespoon hemp seeds
6 cherry tomatoes


Put bread in toaster
Meanwhile scoop out avocado flesh and place in bowl
Add juice of lemon and salt and pepper
Mash mixture with fork
Remove toasted bread, place on plate and top with avo mixture, chop cherry toms in half and place them on top of avo
Evenly sprinkle hemp seeds and sassy salad food topper all over. Enjoy! 

Everybody say yum!

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1 butternut pumpkin chopped into large chunks, skin and seeds removed
2 large carrots peeled and chopped smaller, they take longer to cook than the pumpkin
1/2 red onion diced
2 tablespoons of diced garlic
2 tablespoons of Golden Glow - Turmeric Spice infusion
Cracked pepper
Two tablespoons of olive oil
Two tablespoons of ghee
270ml can of premium coconut milk, full fat

Top with 2 tablespoons of What A Nutter

Sweat off onion and garlic in a large pot in olive oil and ghee.
Add the Golden Glow spice infusion and stir
Add the pumpkin and carrot, stir to coat
Pour in about six cups of water, or veg stock if you make your own, just enough to cover the veg
Cook uncovered until tender
Cool slightly then blend with a stick blender.
Stir in the coconut milk and add extra seasoning to taste. Reheat if needed while you crisp up some garlic clove slices in ghee. Serve with garlic chips and fresh spring onion.

Enjoy this winter warmer!

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What you'll need:

3 cloves of garlic, finely chopped or minced

1 small red chili, seeds removed or 1/2 teaspoon chili flakes

1 inch piece of fresh ginger, minced

1 cup trimmed snow peas, cut in half

1 cup mushrooms, sliced 

1 1/2 cups roasted pumpkin, cut into chunks

1 tablespoon soy sauce

1/4 purple cabbage, shredded

1-2 tablespoons sweet chili sauce

Extra Virgin olive oil

rice noodles (optional)

2 tablespoons The Haus Of Health Sassy Salad mix


To roast pumpkin (can be done ahead):

Pre- Heat oven to 200 C and cut pumpkin into  chunks. Place pumpkin on an oiled baking sheet and season with salt and pepper. Bake for 30-40 minutes in the oven, until golden, completely cooked through and soft.

Heat a tablespoon or two of oil in a large pan or wok over a medium-high heat. Add garlic, chili and ginger and cook for about 1 minute, stirring occasionally, until fragrant and not yet browning.

Add the mushrooms, cabbage and cook for 2- 4 minutes, stirring. Then add the snow peas and cook for a minute longer.

If having rice noodles, cook as per instructions on packaging.

Add your cooked pumpkin, soy sauce and sweet chili sauce and cook, stirring, for another minute or two until the pumpkin is heated through and the green vegetables are slightly tender but still have a little crunch.

Top with Sassy Salad! 

Serve hot with noodles or on its own.




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Hey Ho Figaro Nut Loaf from The Paleo Shack! 

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This fruit and nut bread is an incredible example of creating something nutritious & delicious whilst using whats available in the pantry!

This loaf has a combo of Hey Ho Figaro inca berries, turkish apricots, medjool dates, pecans, hazelnuts, sunflower seeds, pepitas and black chia seeds, but feel free to experiment! 


1 cup almond meal

1 cup arrowroot flour

1 teaspoon baking powder

3 large eggs

1 tablespoon apple cider vinegar

1 teaspoon sea salt

2 tablespoons Hey Ho Figaro

Add zest of a tangelo, juice of half tangelo and a teaspoon of all spice.

  1. Set oven to 200C
  2. Lightly coat standard loaf pan with coconut oil.
  3. Stir in the almond meal, arrowroot flour, baking powder, Eggs, apple cider vinegar, Hey Ho Figaro, salt and blend well.
  4. Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
  5. Turn into the loaf pan and spread out the dough evenly, and into the corners.
  6. Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can vary.
  7. Let the bread cool completely before slicing. 

Top with coconut chips and  Hey Ho! Figaro blend!

A citrusy and nutty delight perfect for morning or afternoon tea with your favourite herbal tea

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B. Nutritious Cool Down Blend


1 small granny smith apple

½ cup cucumber

½ cup spinach

½ cup freshly squeezed pineapple juice

¼ cup water


Option: add some fresh ginger for an extra nutritional hit to aid digestion


 Wiz all ingredients up in a high-powered blender and serve immediately