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Simple Green detox smoothie
Simple Detox Green Smoothie
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The great thing about green smoothies is that there are so many different ingredients and combinations you can use. Aim for a good green base- spinach is easiest to use as it has a delicate, mild flavour. Kale is another good option but has a stronger taste. Herbs provide an additional green boost- parsley and coriander work well, but don't over do it as they can be over powering. Banana makes the smoothie creamy and adds sweetness. Apples and pears are also great. Lemon works well to cut the grassy greens. Your base can be filtered water, coconut water or any non-dairy milk- unsweetened almond milk is a Clever kitchen favourite. Then add your superpower superfood; flax, hemp protein, maca and chia are all great, plus chlorella or spirulina for more detox power! Feel free to experiment with almost any fruit and vegetable and you'll soon find your favourite flavours. Carrots and melon seem to be the only things that don't seem to belong in a green smoothie. Think ahead and freeze individual bags of chopped fruit and veg so you have a delicious cold smoothie ready to blend and save yourself time in the morning.
Servings Prep Time
1 glass 5 minutes
Servings Prep Time
1 glass 5 minutes
Simple Green detox smoothie
Simple Detox Green Smoothie
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The great thing about green smoothies is that there are so many different ingredients and combinations you can use. Aim for a good green base- spinach is easiest to use as it has a delicate, mild flavour. Kale is another good option but has a stronger taste. Herbs provide an additional green boost- parsley and coriander work well, but don't over do it as they can be over powering. Banana makes the smoothie creamy and adds sweetness. Apples and pears are also great. Lemon works well to cut the grassy greens. Your base can be filtered water, coconut water or any non-dairy milk- unsweetened almond milk is a Clever kitchen favourite. Then add your superpower superfood; flax, hemp protein, maca and chia are all great, plus chlorella or spirulina for more detox power! Feel free to experiment with almost any fruit and vegetable and you'll soon find your favourite flavours. Carrots and melon seem to be the only things that don't seem to belong in a green smoothie. Think ahead and freeze individual bags of chopped fruit and veg so you have a delicious cold smoothie ready to blend and save yourself time in the morning.
Servings Prep Time
1 glass 5 minutes
Servings Prep Time
1 glass 5 minutes
Ingredients
Servings: glass
Units:
Instructions
  1. Just whizz everything up in your blender until you get a smooth consistency. If your smoothie is too thick then add some more water.
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Buckwheat Berry Smoothie
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Servings
1 smoothie
Servings
1 smoothie
Buckwheat Berry Smoothie
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Servings
1 smoothie
Servings
1 smoothie
Ingredients
Servings: smoothie
Units:
Instructions
  1. Drain the buckwheat, rinse it well and place it in an upright blender.
  2. Add the mulberries and their soaking liquid, along with the remaining ingredients. Blend until smooth.
  3. Pour into glasses and garnish with bee pollen, hemp seeds, fresh berries or anything else that takes your fancy!
Recipe Notes

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Choco Blast Smoothie
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Servings
1 - 2 smoothies
Servings
1 - 2 smoothies
Choco Blast Smoothie
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Servings
1 - 2 smoothies
Servings
1 - 2 smoothies
Instructions
  1. Blend all ingredients together in a high speed blender
Recipe Notes

You could always keep a bag of frozen bananas in your freezer or other fruits, to make chilled smoothies without adding ice.

If you don’t freeze your banana add a little less almond milk and a few ice cubes for a super chilled shake

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Granola
Gorgeous Granola
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Enjoy with yoghurt and fruit or your favorite milk – almond/vanilla rice/vanilla soya give an added sweetness that kids will love
Servings Prep Time
12 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
25 minutes
Granola
Gorgeous Granola
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Enjoy with yoghurt and fruit or your favorite milk – almond/vanilla rice/vanilla soya give an added sweetness that kids will love
Servings Prep Time
12 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat the oven to 175 °C. In a blender add the seeds and quickly whizz to chop slightly. In a bowl add all dry ingredients and mix well. Melt the coconut oil and add the syrup and vanilla. Mix wet and dry ingredients together ensuring everything is well coated.
  2. Line a baking sheet with parchment paper and evenly spread out the granola mixture.
  3. Bake for about 25 minutes giving it a good stir half way through. Leave to cool on the tray for at least 30 minutes- cooling on the tray makes clumps of granola form.
  4. This will keep for up to a month in a jar if you can resist it for that long. No need to refrigerate.
  5. Try these combinations too: spice it up with adding a little cinnamon, nutmeg and ground ginger, or swap half the seeds for shredded coconut, add goji’s or mulberries or dates, try adding some nuts -almonds , pecans or walnuts.
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Whipped Coconut Cream
Coconut Whipped Cream
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Servings Prep Time
2 cups 10 minutes
Passive Time
2 hours
Servings Prep Time
2 cups 10 minutes
Passive Time
2 hours
Whipped Coconut Cream
Coconut Whipped Cream
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Servings Prep Time
2 cups 10 minutes
Passive Time
2 hours
Servings Prep Time
2 cups 10 minutes
Passive Time
2 hours
Ingredients
Servings: cups
Units:
Instructions
  1. Place coconut milk in the fridge the night before you wish to use it- or store one there always.
  2. When you open the can the coconut cream should be in a thick layer on the top, and the water should be beneath. Save the water to make a smoothie. Put the cream in a mixing bowl with the sugar and the vanilla.
  3. Using an electric whisk, whisk all ingredients together for around 10 minutes- it should thicken somewhat. Taste and add more sugar or maple syrup depending on how sweet you want it.
  4. Place coconut cream in a container in the fridge to thicken more for an hour or so. If the whipped cream becomes too firm you can re-whip to the desired consistency.
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Granola Balls- The Clever Kitchen
Granola Balls
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Easy Granola Balls for everyone at any time. Perfect to pop in a lunchbox for a nutritious snack at school or work, or take as a breakfast on the go.
Servings Prep Time
12 balls 15 minutes
Servings Prep Time
12 balls 15 minutes
Granola Balls- The Clever Kitchen
Granola Balls
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Easy Granola Balls for everyone at any time. Perfect to pop in a lunchbox for a nutritious snack at school or work, or take as a breakfast on the go.
Servings Prep Time
12 balls 15 minutes
Servings Prep Time
12 balls 15 minutes
Ingredients
Servings: balls
Units:
Instructions
  1. Put the dates in a food processor and mix to break into small pieces.
  2. Add in the cup of granola to the processor and blend again until well combined. if the mix seems too dry either add another date or a small amount of water- a teaspoon at a time.
  3. Using a small ice cream scoop or your hands, roll small amounts in your hands into balls. Roll in the coconut. Place onto a paper lined baking sheet.
  4. Refrigerate for 1-2 hours. At this point you can serve them or freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.
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Granola Balls
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Easy Granola Balls for everyone at any time.
Servings Prep Time
20 balls 15 minutes
Passive Time
60 minutes
Servings Prep Time
20 balls 15 minutes
Passive Time
60 minutes
Granola Balls
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Easy Granola Balls for everyone at any time.
Servings Prep Time
20 balls 15 minutes
Passive Time
60 minutes
Servings Prep Time
20 balls 15 minutes
Passive Time
60 minutes
Instructions
  1. Melt the rice syrup, coconut oil and almond butter together. Mix into the dry ingredients taking care not to crush the rice crispies. Cool for 15 minutes (makes rolling easier).
  2. Using a small ice cream scoop or your hands, roll small amounts in your hands into balls. Place onto a paper lined baking sheet.
  3. Refrigerate for 1-2 hours. At this point you can serve them or freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.
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Superfood Raw Blondie
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Servings
20 Blondies
Servings
20 Blondies
Superfood Raw Blondie
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Servings
20 Blondies
Servings
20 Blondies
Ingredients
Servings: Blondies
Units:
Instructions
  1. Put the walnuts in a food processor and blend on high until the nuts are finely ground (do not over process or you'll end up with walnut butter).
  2. Add the maca, lucuma, hemp, and salt to the food processor. Pulse to combine.
  3. With the processor running, add the dates, one at a time, through the feed tube. What you should end up with is a mixture that looks rather like cake crumbs, but that when pressed will easily stick together (if the mixture does not hold together well, add more dates). Sprinkle in the cacao nibs and pulse briefly to combine.
  4. Line an 8-inch- / 20cm-square baking dish with plastic wrap. Press the mixture very firmly into the pan so it holds together, especially around the edges. Chill in the freezer or fridge for at least 3 hours before serving (it is also easier to cut these when they are very cold).
  5. Using a sharp knife, slice the blondie mixture into squares, and serve. Store any extra blondies in an airtight container in the freezer for up to 3 months.
Recipe Notes

WALNUTS are a great way of getting omega-3 essential fatty acids which our body can’t make. Omega-3s reduce cholesterol, lower the risk of heart attack and stroke, boost the immune system, control viral infections, improve brain function, and relieve symptoms of inflammatory conditions such as arthritis.

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Carrot and Cranberry Loaf
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Super-moist and tender, loaded with sweet carrot and tart cranberries. Good at breakfast or when you need a tasty snack on the go.
Servings Prep Time
1 loaf 10 minutes
Passive Time
60 minutes
Servings Prep Time
1 loaf 10 minutes
Passive Time
60 minutes
Carrot and Cranberry Loaf
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Super-moist and tender, loaded with sweet carrot and tart cranberries. Good at breakfast or when you need a tasty snack on the go.
Servings Prep Time
1 loaf 10 minutes
Passive Time
60 minutes
Servings Prep Time
1 loaf 10 minutes
Passive Time
60 minutes
Instructions
  1. In a small bowl, combine the chia seeds and milk. Stir, and let sit at room temperature for at least 15 minutes to gel.
  2. Meanwhile, preheat the oven to 350°F / 180°C / gas mark 4. Lightly grease a standard loaf pan with coconut oil.
  3. Melt the coconut oil in a small saucepan over medium heat, and then stir in the orange zest and vanilla seeds. Remove from the heat.
  4. Put the carrots in a medium bowl. Add the maple syrup, the milk-chia gel, and the coconut oil mixture.
  5. In a large bowl, whisk together the spelt flour, oats, cinnamon, ginger, cloves, baking powder, bicarbonate of soda, and salt. Pour the wet ingredients over the dry ingredients, and stir until just combined. Fold in the cranberries.
  6. Pour the mixture into the prepared loaf pan. Bake for 45 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 10 minutes, and then transfer the loaf to a wire rack to cool completely. The bread will keep wrapped at room temperature for 5 days. Store in the freezer for up to 2 months.
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Beanie Brownie
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A high protein snack - Beanie Brownie- super simple to make and tastes super chocolatey!
Servings
16 Squares
Servings
16 Squares
Beanie Brownie
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A high protein snack - Beanie Brownie- super simple to make and tastes super chocolatey!
Servings
16 Squares
Servings
16 Squares
Ingredients
Servings: Squares
Units:
Instructions
  1. Switch on oven to 180*C.
  2. Line small square baking tray with baking paper.
  3. Rinse beans. Add beans to food processor with all other ingredients except the cacao nibs
  4. Blend until really smooth
  5. Add 1/4 cup cacao nibs or chocolate chips to the mix, reserving some to sprinkle over the top, Pour mix into the baking tray and sprinkle with remaining cacao nibs. Cook for 15 minutes.
  6. Remove from the oven and let cool in the tin and then the fridge for 30 minutes. As they cool they will get firmer
  7. Slice and wrap in cling film to store in the fridge for up to a week- if you're lucky enough to keep them this long!
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Asian Chick Peas
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Great protein rich snack
Servings Prep Time
1 1/2 cups 5 minutes
Passive Time
40 minutes
Servings Prep Time
1 1/2 cups 5 minutes
Passive Time
40 minutes
Asian Chick Peas
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Great protein rich snack
Servings Prep Time
1 1/2 cups 5 minutes
Passive Time
40 minutes
Servings Prep Time
1 1/2 cups 5 minutes
Passive Time
40 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Heat the oven to 220°C. Once hot place the coconut oil on a baking sheet and place in the oven for a minute to melt.
  2. Drain and rinse the chick peas and pat dry using a paper towel.
  3. Once dry spread the chick peas on the baking sheet and roll them around to coat them in coconut oil.
  4. Season with salt or any other spices you like.
  5. Bake for about 30-40 minutes
  6. Remove from oven and let cool
  7. Add dried goji berries to the chick peas once cool
  8. Will store for about 3 days in an air tight jar.
Recipe Notes

If you know that you will not use all the mix on the day you roast the chick peas, store the chick peas without the goji berries being added- you can crisp them up the next time you want some by placing in a hot oven for a few minutes- and then add the goji berries just before serving.

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