Creamy Chia Pudding


What you need~

  • 1/2 cup chia seeds
  • 2 cups of coconut or almond milk
  • 1 tspn vanilla powder
  • 1 tspn sweetner of choice (maple, coconut nectar or 1/2 tspn stevia)
  • fruit or toppings of your choice- see note below*

How it’s Done~

  • In a medium bowl, mix the chia seeds, milk and sweetener. Make sure chia seeds don’t clump together, mix thoroughly.
  • Transfer pudding mix into glasses and refrigerate for at least 2 hours before serving.

*after mixing the chia seeds and milk, you can then add fruit or flavour of your choice either before refrigerating to set or stir in afterwards.

*Some popular combinations I love adding to my puddings are-

  • Passionfruit pulp and coconut flakes
  • Grated pear, cinnamon and nutmeg
  • Vanilla bean, roasted macadamias and maple syrup
  • Spirulina and banana with toasted coconut
  • Goji Berries and cranberries with crushed pecans
  • Medjool dates and dried figs (chopped) with crushed brazil nuts

The list is endless, give some a go!

Banana Blueberry Pecan Bread


Preheat oven to 180

What you need~

1. Bowl mix-

  • 3 whisked organic eggs
  • 2 smashed over-ripe bananas
  • 2 TBS chia seeds
  • 2 TBS melted coconut oil
  • 1 TBS maple/coco nectar/honey
  • 1 tspn vanilla
  • 1 tspn cinnamon
  • 1/2 tspn Celtic sea salt
  • Let it sit whilst preparing other bowl

2. Bowl mix-

  • 1 cup almond meal
  • 1/2 cup buckwheat or coconut flour
  • 1 cup roughly chopped nuts
  • 1 tspn baking soda
  • 1/2 cup chopped dates
  • 1/2 cup dried or fresh blueberries

How its done~

  • Mix both bowls together, pour in greased loaf tin & pop in oven for 35-40 mins (or until knife comes out clean) spread with a chunk of organic butter, almond butter or eat alone…while warm!!!

Buckwheat & Cashew Pancakes


What you need

  • 1/2 cup raw cashews
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp of vanilla Bean Powder
  • 1 very ripe banana
  • 1 tbs coconut Oil
  • 1 cup of nut/coconut/oat milk
  • 2 tsp of maple or coconut nectar

How it’s done~

  • Place the cashews in a blender and pulse until a fine crumb has formed, be careful not to over blend as you might end up making cashew butter!
  • Place all the dry ingredients (including the cashews) into a bowl and mix to combine
  • In a blender add you banana, coconut oil, nut milk and sweetener and blend until smooth
  • Pour the banana mixture into the bowl of dry ingredients and mix until just combined. You may need to add some extra milk if your mixture is quite heavy
  • Let the mixture rest for about 20 minutes (this will ensure your pancakes are perfect and fluffy)
  • To cook the pancakes, heat a tablespoon or two of coconut oil in a fry pan, add a dollop of the mixture and spread into a circle with the back of a spoon, the mixture will be quite sticky
  • Wait for bubbles to appear on the surface before flipping over and cooking on the other side. Keep going until the mixture is finished (or you have enough pancakes to satisfy, the mixture will keep covered in the fridge for a couple of days)

*Serve the pancakes warm, stacked high and with a spoonful of nut butter, a drizzle of maple/coconut syrup and a sprinkle of blueberries and walnuts.

Buckwheat Vanilla Porridge with Coconut Crumble


What you need~


  • 1/2 cup buckwheat kernels (I always soak mine first, at least an hour or two)
  • 1 cup of milk of choice (coconut, almond, rice or oat)
  • 1 tspn vanilla powder or extract
  • pinch cinnamon & nutmeg
  • 1 TBS of berries to throw in after its cooked


  • 1 TBS shredded coconut
  • 1 TBS almond meal
  • 1 tspn maca powder & mesquite powder (these are superfoods that I love)
  • 1 tspn goji berries
  • 1 tspn bee pollen

How its done~

  • Combine the buckwheat, milk, vanilla, cinnamon and nutmeg into saucepan and cook over low heat for about 5 minutes.
  • Once buckwheat is soft, serve into bowls, throw on some berries and a splash of cool milk.
  • Mix all crumble ingredients together and sprinkle on top.

Quinoa & Coconut Porridge


What you need~

  • 1 cup quinoa thoroughly rinsed (even better if soaked overnight)
  • 2 cups coconut milk
  • 1 tspn vanilla powder
  • 1/2 grated apple
  • handful of macadamias and pecans
  • coconut yoghurt
  • maple syrup

How its done~

  • Heat the quinoa and milk over medium heat in a saucepan and slowly bring to the boil, make sure to stir continuously. Add the vanilla. Reduce heat and simmer until quinoa cooked through.
  • On low heat in frypan quickly roast some macas and pecans with a drizzle of maple.
  • Serve porridge with grated apples, nuts and coconut yoghurt!

Chia Pudding with Bouncing Berries


What you need~

  • 1/2 cup chia seeds
  • 2 cups of coconut water
  • 1 tspn berry superfood powder (I use Loving Earth Rainbow Superfood Powder)
  • 1 tspn sweetner of choice (maple, coconut nectar or 1/2 tspn stevia)
  • 1/2 cup mixed berries
  • 1/4 cup goji berries

How it’s Done~

  • In a medium bowl, mix the coconut water, chia seeds and sweetener. Make sure chia seeds don’t clump together. Once mixed thoroughly, add the remaining ingredients.
  • Transfer flavoured pudding mix into glasses. Refrigerate for at least 2 hours before serving.
  • Top with a sprinkle of extra berries and some bee pollen!