Author: Angelique Booyens

Marinated Beetroot and Apple Salad

Serves 4 INGREDIENTS: Salad: 4 beetroots, steamed 2 big granny smith apples Your choice of green: lettuce, spinach, wild rocket or massaged kale Sunflower seeds or pumpkin seeds Yellow cherry tomatoes Microgreens or sprouts Marinade: 1/8 cup coconut sugar (or raw sugar) 1/8 cup apple cider vinegar (or red wine vinegar) 1 tsp tamari (or soy sauce) 1 Tbsp dijon mustard ½ tsp paprika ¼ tsp cayenne pepper ½ tsp black pepper Pinch of salt METHOD: Steam the beetroots in water with a dash of sea salt, until soft enough to peel and slice. Remove the apple cores and...

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Rooibos & Cinnamon Infused Collagen Jellies

These rooibos & cinnamon infused collagen jellies are an easy and delicious way to give some love to your hair, nails and skin. The collagen is a great source of protein that contributes to strength and structure to your body, not to mention that they only take a total of 30 minutes to make, from start to finish. Make a batch and snack on them throughout the week for a sweet “treat” and a protein punch! EQUIPMENT NEEDED:        1 silicon chocolate mould or small silicon ice tray        1 silicon spatula (optional for easier stirring, but normal spoon also works)...

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Introducing: The Mermaid Bowl

This is a feet-in-the-pool-kinda-salad, perfect for a summer’s day or to add to your weekend braai table. Not only is it packed with absolutely delicious and nutritious ingredients, but it’s the perfect recipe if you’re into food cycling for your hormones. The mermaid bowl ticks all the boxes for menstrual phase with: Kale to help replenish iron levels Blueberries that are loaded with antioxidants to assist in flushing out excess estrogen Pumpkin seeds to replenish your zinc levels and support progesterone INGREDIENTS: MERMAID BOWL: 2 kale leaves, de-stemmed dressed with juice of  ½ lime (you can sub for a...

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Mini Heart-Shaped Sweet Potato Pizza

Gluten-free, paleo and easily adjusted to vegan For a softer (not-so-crispy-base) you can use only ½ cup almond flour, ½ cup coconut flour instead of 1 cup just almond flour. To make the base vegan you can substitute the egg with one flax egg & 6 Tbsp water, although you won’t get the same result in terms of crispiness. The base can be stored in the fridge for 2 – 3 days or frozen for 1 month. If you want to use a frozen base, first defrost in the oven for 10 minutes and then add all the ingredients...

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Ashwagandha Sleep Tonic

Ash-WHAT? Classified as an adaptogen; that helps the body manage stress. Ashwagandha has been used for over 3000 years to relieve stress, increase energy levels and improve concentration. INGREDIENTS: Serves: 1 1 cup almond milk 1 tsp ashwagandha powder 2 pinches cloves 2 pinches nutmeg 1 tsp cinnamon 1 tsp vanilla powder 1 pinch Himalayan salt 1 tsp honey, or to taste * Edible flowers, to decorate METHOD: Blend all the ingredients together in a blender. Pour into a saucepan and heat up over high heat on the stove top until boiling and frothy. Pour into a cup and...

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