If you'd like to find a way to convert a non tofu lover in your household, I promise this is it. Let's be honest, tofu can be pretty bland when it's not prepared the right way, so I'm going to help you do it the right way, that delivers only positive feedback.

Recently I stumbled across an exceptional spice mix at my local butcher. It's hand made in Melbourne with really simple ingredients. We're already onto our second jar, it's really good (see details below). If you have this mix at hand, the salad can be whipped up at a moment's notice.

I've been sharing pics of this spicy tofu salad on Instagram a bit lately and I've made many promises the recipe will come - so here it is.

First of all whip up your salad. This spicy tofu goes sell well with some many salad versions, but if you need inspiration, here's what I did this time.

Serves 2 (big salads)

Butter lettuce
1 Lebanese cucumber, diced
1/2 cup cherry tomatoes, halved
1/2 avocado, diced
1/4 red onion, finely sliced
2 tablespoons toasted pinenuts
1 handful chopped fresh dill (don't omit this, its so good)

For the dressing - I like to let the spicy tofu sing in this dish, so I drizzle the salad with olive oil and lemon juice. 

For the spicy tofu:

200 grams tofu, sliced and cut into small cubes
1 heaped dessertspoon tapioca/arrowroot flour
1 dessertspoon spice mix*
2 dessertspoons olive oil - enough to cover the pan
3 good pinches of sea salt
Ground black pepper

*I use'Taco & Fajita Mix' hand made in Melbourne by a brand called Basketcase. I get it from my local butcher. I highly encourage you to try it - but if not, you can whip up a similar spice. It contains paprika, chilli power, salt, onion powder, chipotle chillies, cumin, oregano.

Heat a large frying pan on the stove on medium to high heat - give it time to get really hot. 

Meanwhile, combine your flour, spice mix, salt and lots of ground pepper in a bowl. Add your cubed tofu and tumble it around, coating it evenly in the flour mix. 

Add the olive oil to the frying pan, rolling it around the base. Tip in the tofu cubes. Leave it to fry on one side for about 3 minutes - don't move them because they won't develop the crunch if you do. When browned turn the cubes over to fry for 3 mins on the other side. I usually do this the slow way, with tongs, turning them all so I can achieve even cooking on all sides. The tofu is done when it's browned on most sides.

Remove from the heat and top your salad with the crispy deliciousness. 

For more salad inspiration, you'll find a full selection here. 

These maca protein overnight chia oats are a simple, nourishing breakfast for warm mornings when you want something cool, creamy, and ready to go. Made with rolled oats, chia seeds, protein, and a spoonful of maca, they’re easy to prepare ahead and gentle on busy mornings.

I love using maca in this recipe for its grounding, nourishing quality. Stirred through overnight oats, it becomes part of a steady morning ritual - one that supports feeling fed and supported as the day begins, without feeling heavy or complicated.

With added protein for fullness and staying power, this overnight chia oats recipe works beautifully for real life. It’s a breakfast you can prepare the night before and return to again and again - especially when you want to care for yourself simply and start the day well.

Ingredients (serves 2)

1/2 cup rolled oats
1 grated apple
1 cup milk of choice
1 cup Greek yoghurt or coconut yoghurt
2 tbsp chia seeds
2 tsps maca powder
1 tsp cinnamon
1 heaped tspn maple syrup or honey (optional)
Pinch of sea salt

Protein add-in (choose one, or both):
- 2 scoops unflavoured or vanilla protein powder or
- 2 heaped tsp collagen (unflavoured or Kakadu)

To serve (optional):
Berries or stone fruit
Granola
Toasted coconut flakes
Almond butter or tahini drizzle

Add everything to a jar or bowl and stir well until smooth. Seal and refrigerate for at least 4 hours or overnight. Before devouring, add your choice of delicious toppings.

Eat cold, straight from the fridge. Will last several days in the fridge.

You'll find more delicious, maca-inspired recipes here.

This recipe wasn’t planned - and that’s exactly why I love it.

I was aiming for a smoothie bowl, but what came out of the blender was something closer to a creamy, soft-serve–style treat. Thick, cold, and deeply satisfying, it felt like the kind of mid-summer nourishment my body was actually craving.

Made with simple whole foods, this soft-serve brings together gentle energy support from maca and skin-loving marine collagen, all wrapped up in a texture that feels more like dessert than breakfast. It’s cooling, nourishing, and easy to enjoy on hot days when you want something that feels good without any effort.

An optional addition is your choice of vanilla or unflavoured protein powder, should you need to up your protein game, as seems to the incessant way! 

Sometimes the best recipes come from letting go of expectation — and leaning into what works. This one’s proof that a happy accident can become a summer staple.

Serves: 1 large or 2 small bowls
Prep time: 5 minutes

1 frozen banana
½ cup frozen mango
½ cup frozen passionfruit pulp or pineapple chunks
½ small avocado
½ cup coconut milk (or coconut water for a lighter texture)
1 heaped teaspoon The Holistic Ingredient Organic Maca Powder
1 heaped teaspoon The Holistic Ingredient Marine Collagen with Hyaluronic Acid
½ teaspoon vanilla extract
Juice of ½ lime
1 scoop vanilla or natural protein powder (optional)
A few ice cubes (optional, for extra chill)

To serve (choose your favourites):
Sliced banana or mango
Fresh passionfruit
Toasted coconut flakes & nuts
Granola or puffed quinoa
A drizzle of nut butter

Blend all ingredients until thick and creamy, adjusting liquid to reach your desired consistency, or do what I did and eat it like nice-cream!  Scoop into a bowl and decorate with your chosen toppings.

Enjoy immediately - preferably outside, barefoot, with sunshine on your face.

You'll find more delicious smoothie recipes here. 

I whipped up this recipe last weekend, desperate for a protein and energy boost (and craving a little cacao!). It was pouring with rain, so I raided the pantry and used what I had on hand - and the result was so good I had to share it.

These delicious energy balls are salty, chocolatey, rich in natural sweetness, and come together in seconds.

A note on the hero ingredients

Maca is a wonderful addition for women in midlife - a nutrient-dense root powder traditionally used to support energy, stamina, and hormonal balance. It has a subtle, nutty sweetness that works beautifully with cacao, helping to lift both your energy and your mood naturally.

Hemp and chia seeds are both excellent plant-based sources of protein, omega-3 fatty acids, and fibre — the kind that keep you feeling fuller for longer and support healthy energy levels. They also add a subtle crunch and depth of flavour, making these energy balls as nourishing as they are satisfying.

Raw cacao is one of my pantry staples — a beautiful way to enjoy the rich, chocolatey flavour we all love, without the refined sugars and processing of regular cocoa. It’s rich in antioxidants and magnesium, both of which support mood and energy. A simple way to indulge in chocolate while still nourishing your body.

Peanuts might get a bad rap at times, but they’re actually packed with goodness - full of heart-healthy monounsaturated fats, plant-based protein, and antioxidants. Roasted peanuts (like the ones used here) retain lots of their nutrients and add a rich, toasty flavour. The natural salt also helps balance the sweetness of the dates and bring out the depth of the cacao. If you prefer, swap them for raw or unsalted nuts and simply add a pinch of sea salt to taste.

Also, regarding the photo you see below - it features a small ceramic bowl I made a few years ago at ceramics class. It holds one bliss ball - and that’s intentional. In our home, we love creating small, lovely rituals around treats like chocolate or bliss balls. Each has its own little bowl. Somehow, taking that extra moment to present food beautifully - even something as simple as one bliss ball - helps us slow down, savour it, and eat more mindfully.

Makes appx 16 balls.

¾ cup roasted salted peanuts
10 medjool dates, pitted
2 heaped tablespoons cacao
1 dessertspoon maca powder
1 dessertspoon each hemp seeds & chia seeds

Pop everything into a high-powered blender or food processor (I used my trusty 13-year-old Thermomix) and blend for around 20 seconds, or until the mixture sticks together when pressed.

Roll into balls and store in the fridge. Enjoy with your morning or afternoon cuppa.

For lots more healthy treat inspiration, check out our other recipes here.

This chocolate recipe has become a weekly ritual in my kitchen — it’s simple, nourishing, and hits every note of indulgence. It was born after my favourite Tony’s Chocolonely dark chocolate with roasted almonds and sea salt was recalled earlier this year. I figured it was time to recreate it — and, truthfully, I haven’t looked back.

All it takes is a few pantry staples: raw cacao powder, cacao butter, maple syrup, roasted almonds and sea salt. Melt, stir, pour, sprinkle - and within minutes, you’ve got glossy, crunchy, salty-sweet chocolate that’s as satisfying to make as it is to eat.

It’s the kind of recipe you’ll want to keep on hand for those moments when you need a little something special — made with real ingredients and a whole lot of love.

Note: I like my chocolate dark. If you prefer yours less strong, I'd suggest starting with 1/2-3/4 cup of cacao and do a few little taste tests along the way!

You'll need:
1 cup raw cacao powder
¾ cup cacao butter
2-4 tablespoons maple syrup (to taste)
1/2 cup whole roasted almonds
1-2 fat pinches of sea salt
Optional - handful each of goji berries, pumpkin seeds, cacao nibs

Line a slice tin with baking paper.

On a low heat gently melt the cacao butter. Remove from heat and stir through the cacao powder. Add your maple syrup to taste - I use 2 tablespoons, but you may prefer sweeter chocolate.

Pour the melted chocolate into your tin. Sprinkle with sea salt and scatter evenly with the roasted almonds. Place in the fridge for an hour or so (or into the freezer for about 20 minutes if you can’t wait).

Remove, break up and store in the fridge in an airtight container.

For many more scrumptious, health-inspired treats, you'll find our "Healthy Treats" collection here.

This warming, spiced curry is more than just a comfort meal — it’s a celebration of food as medicine. Made with fermented tempeh and a rainbow of vegetables, it’s rich in protein, fibre, and anti-inflammatory compounds. But what really makes it special for midlife women is its star ingredient: tempeh, a whole food made from soybeans and packed with soy isoflavones.

Isoflavones are phytoestrogens — plant-based compounds that can mimic estrogen in the body, which may help ease symptoms commonly associated with menopause, like hot flushes, night sweats, mood swings and bone loss. Because tempeh is fermented, it’s also gut-friendly and easier to digest than many other soy products. Combine that with the hormone-balancing powers of cruciferous vegetables, curry spices, and good fats, and you’ve got a delicious one-pot meal that supports your body in all the right ways.

Serves 3-4

Splash of olive oil or coconut oil
1 red onion, finely sliced
2 garlic cloves, minced
1 tbsp freshly grated ginger
1 tbsp red curry paste (or more to taste)
1 tsp ground turmeric
½ tsp ground cumin
1 small red chilli, finely chopped (optional)
250g tempeh, sliced into small cubes or strips
1 small sweet potato, peeled and cubed
1 red capsicum, sliced
1 zucchini, chopped
1 cup broccoli florets
1 x 400ml can coconut milk
1 cup veggie stock
1 tbsp tamari or soy sauce
Juice of half a lime
Fresh coriander, for garnish
Cooked brown or white rice, to serve
Optional: a dash of maple syrup if you'd like to mellow the spice

Heat a splash of oil in a large pan over medium heat. Add the onion and cook until softened. Stir in the garlic, ginger, red curry paste, turmeric, cumin, and chilli if using. Cook for a minute or two until fragrant.

Add the tempeh pieces and toss to coat in the spices. Let them brown slightly for 3–4 minutes. Add the sweet potato, capsicum, zucchini and broccoli. Stir to coat.

Pour in the coconut milk, stock and tamari. Bring to a gentle simmer, cover, and let cook for 12–15 minutes or until the vegetables are tender and the sweet potato is soft.

Squeeze in the lime juice and add a splash of maple syrup if desired. Taste and adjust seasoning.

Serve over rice and top with fresh coriander.

For more delicious and nourishing evening meals, find some inspiration here.

As the cooler months settle in and the days grow shorter, there’s something undeniably comforting about leaning into slower, more considered cooking—meals that simmer gently on the stove, warming the kitchen and filling it with spice-laced aromas. Pears, one of winter’s quiet heroes, become something quite magical when poached in red wine, ginger and spice. This dish is the kind of dessert made for lingering around the table with friends, sharing stories and second helpings—or for curling up solo on the couch, bowl in lap, savouring every soft, syrupy bite.

This is a really simple recipe to make, and you can certainly make and enjoy it straight away. However, I highly recommend making it the day before and letting the pears sit in this lovely syrup - it will deepen their flavour and colour. 

Your pears don't need to be ripe, they will soften as they cook. If you use very ripe pears, be sure to take them out earlier so they don't turn to mush! 

Ingredients (Serves 4)

4 ripe but firm pears (such as Packham or Beurre Bosc), peeled, halved, and cored
2 cups Australian Shiraz (or your country of choice!)
2 cups water
¾ cup coconut sugar
Peel of 1/2 an orange (use a veggie peeler to get long strips, avoiding the pith)
1 cinnamon stick
2 whole allspice berries
2 whole cloves
5cm piece fresh ginger, sliced
1 tsp vanilla extract or ½ vanilla bean, split (optional)
Vanilla CoYo icecream, to serve

In a large saucepan, combine the Shiraz, coconut sugar, orange peel, cinnamon stick, allspice berries, ginger slices, and vanilla. Bring to a gentle simmer over medium heat, stirring until the sugar has dissolved.

Carefully add the halved pears to the pan, cut side down. Make sure they are mostly submerged—add a splash of water if needed. Reduce the heat to low and let the pears simmer gently for 10-12 minutes, turning them half way through, or until they’re tender but still holding their shape.

Once cooked, take the saucepan off the heat and allow the pears to cool in the poaching liquid. This helps deepen their colour and infuse them with even more flavour. If you have time, refrigerating them in the liquid overnight makes them even better.

When ready to serve, lift the pears out and set them aside. Strain the poaching liquid, then pour it back into the pan and simmer uncovered until it reduces to a glossy, syrupy consistency—this usually takes about 20-30 minutes, possibly longer.

Serve the pear halves warm or chilled, drizzled with the reduced syrup and topped with a scoop of vanilla icecream or mascarpone - I especially love this recipe with CoYo vanilla icecream.  For a little crunch, you can finish with a sprinkle of crushed toasted almonds or hazelnuts.

If not enjoying straight away, store the pears in their syrup to keep them moist, for up to a couple of weeks. Or, freeze to enjoy another time and simply reheat the syrup to pour over.

As the weather cools and we lean into slower, more comforting meals, this creamy parsnip and cauliflower soup ticks every box. It’s silky and satisfying, yet packed with nourishing ingredients that your body will thank you for. Parsnips and cauliflower bring fibre and vitamin C to support immunity and digestion. The gentle warmth of cumin and turmeric offers anti-inflammatory benefits, while the optional addition of marine collagen gives this soup an extra wellness boost — supporting skin hydration, joint health and gut function.

It's the kind of bowl that wraps you in warmth and care, perfect for chilly nights and mindful winter rituals.

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

1 tablespoon olive oil or ghee
1 brown onion, finely chopped
2 cloves garlic, minced
3 parsnips, peeled and chopped
½ head of cauliflower, chopped into florets
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 litre vegetable stock (or bone broth for extra nourishment)
1 can (400ml) coconut milk
Sea salt and black pepper, to taste
1–2 tablespoons lemon juice, to brighten
2 heaped teaspoons marine collagen (optional)

To serve
A swirl of coconut cream or yoghurt
Toasted seeds or nuts – pepitas or hazelnuts work beautifully
Crunchy chilli oil, if you like it hot! 
Fresh herbs like parsley or chives
Crusty bread

Warm the olive oil or ghee in a large pot over medium heat. Add the chopped onion and cook gently for around five minutes until soft and translucent. Add the garlic and cook for another minute, being careful not to let it brown.

Stir in the chopped parsnip and cauliflower, then add the cumin and turmeric. Toss everything together to coat the vegetables in the spices and cook for a further 2–3 minutes.

Pour in the stock and bring to a gentle boil. Reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender and cooked through.

Stir through the coconut milk and marine collagen, if using. Leave to simmer for a further 5 minutes until piping hot. Pour in the lemon juice, season with sea salt and pepper. Blend the soup until silky smooth using a stick blender or carefully in a high-speed blender. 

Serve warm with a swirl of coconut cream or yoghurt, a sprinkle of toasted seeds, and a handful of fresh herbs. Add a slice of crusty bread on the side for the ultimate winter comfort.

When I think of Easter Sunday, I think of slow mornings, relaxed shared meals, and food that feels nourishing but a little bit special. After a few weeks of sweet treats (hello, cacao everything), I wanted to bring you something savoury and satisfying — a dish that’s perfect for brunch, lunch, or somewhere in between.

Enter this Baked Pumpkin, Feta & Herb Frittata.

It’s golden and hearty, filled with roast pumpkin, caramelised onion, and creamy pockets of feta. Fresh herbs bring it to life, and just a whisper of smoked paprika and chilli gives it a beautiful depth. You can serve it warm or at room temperature, which makes it an easy and versatile option for entertaining.

Pair it with a crisp green salad or a loaf of crusty sourdough, and you’ve got a meal that looks as good as it tastes.

However you celebrate Easter — or even if you don’t — I hope this recipe inspires a moment of calm and joy around the table.

Serves 4–6

Ingredients
500g pumpkin, peeled and cut into small cubes
2 tablespoons olive oil
Sea salt & black pepper
1 red onion, thinly sliced
8 free-range eggs
½ cup milk (dairy or plant-based)
100g feta, crumbled
1 small handful fresh parsley, roughly chopped
1 teaspoon fresh thyme leaves (or ½ tsp dried)
Zest of ½ lemon
½ teaspoon smoked paprika
¼–½ teaspoon chilli flakes, depending on your heat preference
Optional: 1–2 tablespoons dukkah, for topping

Preheat the oven to 200°C (fan 180°C) and line a baking tray with parchment paper.

Toss the pumpkin cubes with 1 tablespoon of the olive oil, sea salt and black pepper. Roast for 25–30 minutes or until golden and tender.

While the pumpkin roasts, heat the remaining olive oil in a pan over medium heat. Add the sliced red onion and a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until soft and caramelised.

In a large bowl, whisk the eggs with the milk, herbs, lemon zest, chilli flakes (if using), and a generous pinch of salt and pepper. Stir through the caramelised onion.

Grease a 20–23cm ovenproof dish or cast iron pan. Scatter the roasted pumpkin and crumbled feta across the base. Pour over the egg mixture.

Bake for 30-35 minutes or until just set and golden on top. It will take longer if you use a shorter, deeper dish.

Sprinkle with dukkah, extra herbs, or a little more feta to serve.

Add a crisp green salad and you’ve got a meal that tastes like sunshine and good company.

As the cooler days begin to settle in, there’s something deeply comforting about wrapping your hands around a warm mug and letting the rich, grounding aroma of cacao drift upward. This Spiced Ceremonial Cacao Hot Chocolate is more than just a cosy drink - it’s a little ritual of nourishment. 

Ceremonial cacao is known for its mood-lifting properties, thanks to naturally occurring theobromine and magnesium that help calm the nervous system and support a gentle boost in energy. The warming spices - like cinnamon and cardamom - not only enhance digestion and circulation, they also bring a gentle hum of flavour that elevates this hot chocolate beyond the everyday.

So here’s your invitation to pause. To create a moment that’s just for you. Wrap yourself in a blanket, settle into a quiet corner, and let each sip bring you back to centre. Best enjoyed in your favourite mug, with both hands around it and nowhere else to be.

Serves 1 – sip slowly in your hug mug

1 cup milk of choice (almond, oat, coconut, or dairy all work well)
20g ceremonial cacao (roughly 2 tbsp shaved or chopped)
½ tsp ground cinnamon
¼ tsp ground cardamom
Pinch of ground cayenne pepper (optional, for those who like the heat!)
Pinch of nutmeg
¼ tsp vanilla extract or paste
1 tsp maple syrup or raw honey (or to taste)
1 tsp maca powder (optional)
Pinch of sea salt

In a small saucepan, gently heat your milk over low-medium heat until warm but not boiling. Add the ceremonial cacao and whisk until melted and smooth.

Add all remaining ingredients and continue whisking until well combined and gently steaming. You may also like to throw all of the ingredients into a (heat tolerant) blender - this usually makes for a creamier result). 

Taste and adjust sweetness or spice as desired.

Pour into your favourite hug mug, get cosy, and enjoy the grounding magic of this spiced cacao moment.

Cottage cheese is having a serious comeback, and if you’ve been struggling to find it on supermarket shelves, you’re not alone - it seems us mid-lifers have collectively decided to chase our protein goals, causing a nationwide shortage! Who would’ve thought?

In an effort to make this retro 80s cheese actually delicious (and not just something our mums spooned onto a sad cracker with alfalfa), I’m sharing this high-protein, ultra-creamy Cottage Cheese Chocolate Mousse. It’s smooth, rich, and loaded with protein to keep you feeling satisfied - without a hint of 80s diet food vibes. Oh and, in case it matters, this full recipe clocks in at about 37g protein!

Trust me, you’ll be blending up tubs of the stuff in no time!

1 cup cottage cheese 
1 Tbsp Greek coconut yogurt
2 Tbsp raw cacao (to sub in ceremonial cacao, see below*)
2 Tbsp maple syrup
1 heaped tsp marine collagen (optional)
1/4 tsp vanilla extract
1/4 tsp cinnamon 
2 tsp chia seeds (or swap for ground flaxseeds)
Pinch of sea salt 

Optional Toppings:
Shaved dark chocolate or cacao nibs (for crunch and extra antioxidants!)
Nuts
Berries
Banana
Yoghurt

Add cottage cheese, yoghurt, cocoa powder, maple syrup, marine collagen, chia seeds (or flaxseeds), vanilla extract, salt, and cinnamon to a blender.

Blend until smooth, scraping down the sides as needed. Transfer to a jar or bowl, cover, and refrigerate for at least 30 minutes or until the mousse thickens.

When you're ready to devour, add your toppings, and enjoy! 

Adjustments for Ceremonial Cacao:

Replace raw cacao powder with 20-25g (about 2 tablespoons) ceremonial cacao and melt it in a bowl over simmering water. Add this in just before you blend all of the ingredients. We didn't do this when we made it the first time and it hardened again - to fix this we blended the mousse and heated it gently on the stove until the cacao had assimilated, before popping it in the fridge. Worked a treat!

Since ceremonial cacao is richer and slightly more bitter than cocoa powder, you might want to increase the maple syrup slightly (to 2.5 tbsp).

Boost Absorption – A pinch of black pepper can enhance cacao's benefits (like better absorption of antioxidants and mood-boosting compounds).

If you love a snack that’s as nourishing as it is delicious, these Ginger-Turmeric Energy Balls are about to become a staple in your fridge. Packed with warming spices, healthy fats, and adaptogens, they’re designed to support energy, digestion, and overall well-being.

Freshly grated ginger (using this fab ceramic ginger grater!)and turmeric bring a powerful anti-inflammatory boost, while maca powder helps balance hormones and sustain energy levels. If you’d like to take the benefits up a notch, adding a scoop of marine collagen can further support skin hydration, joints, and gut health.

Perfect as a pre or post-workout snack, an afternoon pick-me-up, or a wholesome treat, these little bites are naturally sweet, satisfying, and easy to make. Plus, they store beautifully in the fridge or freezer, making them a great option for busy days.

Makes 12-15 balls.

1 cup raw cashews (or almonds)
½ cup shredded coconut (+ extra for rolling, optional)
½ cup Medjool dates (pitted)
1 tbsp maca powder
1 tbsp hemp seeds (for extra protein and omega-3s)
1 tsp ground turmeric
1 tbsp freshly grated ginger 
½ tsp cinnamon
1 tbsp marine collagen (optional)
1 tbsp coconut oil (melted)
1 tsp vanilla extract
Pinch of sea salt
Zest of ½ a lemon 

In a food processor, blend the cashews and shredded coconut until they form a slightly coarse meal. Add the dates and process until well incorporated.

Sprinkle in the maca powder, hemp seeds, turmeric, ginger, cinnamon, marine collagen (if using), coconut oil, vanilla, salt, and lemon zest. Blend until the mixture comes together into a sticky dough.

Scoop out small portions and roll them into balls. Roll the balls in shredded coconut or leave them as is. Store in the fridge for up to 1 week or in the freezer for up to a month.

For more delicious bliss balls recipes, see here.

There are few things in life that a good chocolate mousse can’t fix. Stressful day? Chocolate. Celebrating? Chocolate. Practicing self-love and nourishment? Definitely chocolate. But this isn’t just any chocolate mousse - this is a rich, silky, soul-hugging dessert made with ceremonial cacao, bringing all the decadence without the sugar crash.

Unlike your standard chocolate mousse, this version is packed with magnesium (hello, relaxation!), theobromine (a gentle mood booster), and just the right amount of flaky sea salt to balance the deep, velvety richness of the cacao. It’s indulgent, yes - but it’s also nourishing, grounding, and ridiculously easy to make.

So, whether you’re whipping this up for a cosy night in, sharing it with someone special, or simply standing at the fridge with a spoon (no judgment here), consider this your invitation to slow down, savour, and enjoy the little luxuries in life.

Let’s get to it - your new favourite chocolate mousse awaits! 🍫✨

Serves: 2
Prep Time: 10 minutes + 30 minutes chilling
Dairy-Free Option Available

50g ceremonial cacao, chopped OR 1/4 cup cacao (powdered)
1/4 to 1/2 cup very hot water or coconut milk (to melt cacao)
1 cup Greek yoghurt (or coconut yoghurt for dairy-free)
2 tbsp honey or maple syrup
1 tsp vanilla extract
A good pinch of flaky sea salt (plus extra for topping)
Dark chocolate shavings or grated ceremonial cacao (for topping, optional)
2 teaspoons of unflavoured marine collagen (optional)

Melt the ceremonial cacao
Place the chopped cacao in a small heatproof bowl. Pour the hot water or coconut milk over the cacao. Stir gently until fully melted and smooth. Let it cool slightly. It's best to use as little as possible so the mousse remains thick.

Mix the mousse
In a small bowl, whisk together the Greek yoghurt, honey, vanilla extract, and sea salt. Slowly pour in the melted cacao, stirring continuously until fully combined.

Chill & serve
Spoon into serving cups and refrigerate for at least 30-60 minutes to thicken. Before serving, sprinkle with extra sea salt and dark chocolate shavings for a little crunch.

Looking for a refreshing and vibrant way to fuel your day? This Zesty Green Glow Smoothie is packed with everything you need to feel energised and radiant. Featuring the tangy, zingy flavour of my Daily Greens Blend, a hydrating boost from Marine Collagen, and a nourishing dose of greens with baby spinach, this smoothie is as delicious as it is good for you.

Perfect for a morning pick-me-up or an afternoon refresh, it’s brimming with tropical fruit, creamy avocado, and a touch of lime to keep things light, bright, and oh-so-satisfying. Whether you’re sipping by the pool or enjoying it post-workout, this smoothie is your go-to for a healthy glow from the inside out.

Ready to sip your way to wellness? Let’s blend!

Serves 1

1 teaspoon Daily Greens Blend (lemon and lime infused)
1 teaspoon Marine Collagen
1 cup baby spinach
1/2 ripe avocado 
1/2 cup frozen pineapple chunks
1/2 cup frozen mango chunks
1 small Lebanese cucumber, chopped
1 cup coconut water (or chilled water, adjust for desired consistency)
Juice of 1/2 lime
1-2 teaspoons honey or maple syrup (optional, for sweetness)
A few ice cubes (optional, for extra chill)

Add all the ingredients to a high-speed blender. Blend until smooth and creamy.

Adjust the consistency by adding more coconut water if needed.

Taste and adjust sweetness, if desired.

Pour into a glass, and enjoy immediately!

For more Smoothies recipes, you'll find stacks of inspiration here. 

Fresh, vibrant, and packed with flavour, this Broccoli Salad with Citrus Tahini Dressing has quickly become a staple in my kitchen. It’s the perfect no-cook recipe when you’re short on time but still want to nourish yourself with something wholesome and satisfying. Whether enjoyed as a side dish or a light meal, it’s guaranteed to be a crowd-pleaser.

What makes this salad so special? The combination of finely chopped broccoli, sweet pomegranate seeds, and crunchy toasted almonds creates a medley of textures and flavours that’s hard to resist. But the secret lies in the finishing touches: a good sprinkling of nutritional yeast and the zesty, nutty Citrus Sesame Tahini Dressing.

Why Nutritional Yeast?

I've added nutritional yeast to this recipe to give it an extra layer of savoury, cheesy flavour - without any dairy! It’s often loved for its umami-packed taste, but it also brings a boost of nutrients to the table. Nutritional yeast is rich in B vitamins, including B12 (when fortified), making it a great choice for plant-based eaters. It also provides a good source of protein and fibre, helping to make this salad both satisfying and nourishing.

The Magic of Citrus Sesame Dressing

The dressing is what ties everything together, elevating a salad from simple to spectacular! With a base of creamy tahini, I've added freshly squeezed orange juice for a hint of natural sweetness and brightness. The orange juice not only balances the nuttiness of the tahini but also adds a subtle citrusy tang that complements the earthy broccoli and pomegranate perfectly. A touch of sesame oil and apple cider vinegar round out the flavours, creating a dressing you’ll want to drizzle on just about everything.

Citrus Tahini Dressing

Makes approx. 1 cup

2 tablespoons tahini
3 tablespoons orange juice
¼ cup water (adjust for consistency)
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
Pinch of sea salt

In a small bowl or jar, whisk together the tahini, orange juice, water, apple cider vinegar, sesame oil, and sea salt until smooth. Taste and adjust seasoning as desired. If you'd like it slightly sweeter, add a drizzle of honey or maple syrup.

Store in an airtight container in the fridge for up to a week.

Salad Recipe
Serves 4-6

1 head broccoli, finely chopped
¼ red onion, finely diced
¼ cup pomegranate seeds
½ cup toasted almonds, roughly chopped
2-3 tablespoons nutritional yeast
1 teaspoon sea salt

Add the finely chopped broccoli to a large mixing bowl. Toss in the red onion, pomegranate, almonds, nutritional yeast and sea salt. Mix well to combine.

Pour over the Creamy Sesame Dressing and mix until everything is evenly coated.

Serve immediately or store in an airtight container in the fridge for up to 4 days. 

Optional Additions:

• Sprinkle with sesame seeds for extra nuttiness.
• Add cooked quinoa, avocado slices, or grilled halloumi for a more filling meal.

For more scrumptious salad recipes, check out my selection here. 

With mangoes now in season, there’s no better time to enjoy a bright, nourishing start to your day. This Mango Turmeric Collagen Overnight Oats recipe is a delicious, make-ahead breakfast that combines the sweetness of fresh mango with wholesome oats, a hint of warming turmeric and cinnamon, and a powerful dose of skin-supporting nutrition. Just a few minutes of prep the night before will give you a creamy, gut-friendly breakfast packed with flavor and wellness benefits.

Why Marine Collagen and Hyaluronic Acid?

At the heart of this recipe are two hero ingredients: marine collagen and hyaluronic acid. Together, they offer unique benefits for your wellness routine. Marine collagen is a bioavailable protein that supports your body’s collagen reserves, which are vital for a healthy gut lining, resilient skin, and strong connective tissues. Hyaluronic acid complements these benefits by helping retain moisture, not only for glowing, hydrated skin but also for comfortable joints and bright, moisturised eyes.

The Power of Spices.

Adding a touch of turmeric not only enhances the recipe’s flavour but also introduces powerful anti-inflammatory properties, making this breakfast even more beneficial. A sprinkle of cinnamon adds warmth and balance, while a pinch of black pepper helps boost the absorption of turmeric’s active compound, curcumin. This combination offers a true inside-out approach to wellness, supporting you on every level.

This overnight oats recipe is creamy, tropical, and a perfect grab-and-go breakfast that brings a bit of sunshine to your morning!

Serves 1.

1/2 cup rolled oats
1/2 cup coconut or almond milk
1/2 cup fresh mango, diced (plus extra for topping)
1 heaped teaspoon marine collagen with hyaluronic acid
1/4 cup Greek yogurt or CoYo (optional for creaminess)
1/2 tablespoon chia seeds
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon (optional)
Pinch of black pepper (to boost turmeric's benefits!)
Honey or maple syrup to taste (optional)

Toppings:
Extra diced mango
Chopped almonds or your favourite nuts
Coconut flakes
A sprinkle of cinnamon (optional)

In a jar or container, combine oats, milk, diced mango, collagen, yogurt, chia seeds, turmeric, cinnamon, and black pepper. Stir well to combine. Sweeten with honey or maple syrup if desired. 

Cover and refrigerate overnight. In the morning, stir and top with extra mango and any of the optional extras. 

For more delicious collagen inspired recipes, see here.

Spring is the perfect time to embrace lighter, fresher meals, and these Zucchini and Mint Fritters are a delicious way to celebrate the season. Bursting with the vibrant flavours of zucchini, mint, and a hint of lemon zest, these fritters are not only easy to make but also incredibly versatile. They can be enjoyed as a snack, a light lunch, or a side dish at dinner.

What’s great about this recipe is that it’s both wholesome and adaptable - serve them with a dollop of natural yogurt or tzatziki for an extra layer of freshness. Plus, they reheat well*, making them perfect for meal prepping or entertaining guests. Whether you're looking for a quick and healthy meal or something to impress your friends, these fritters are sure to be a hit!

2 medium zucchinis, grated
1 small bunch fresh mint, freshly grated
2 spring onions, finely sliced
1/2 cup chickpea flour (or all-purpose flour)
1 egg
1 tsp lemon zest
Salt and pepper, to taste
Olive oil, for frying

Grate the zucchinis, then place them in a clean tea towel and squeeze out the excess moisture.

In a bowl, combine the grated zucchini, mint, spring onions, flour, egg, lemon zest, and seasoning. If you enjoy salt in your food, this recipe can take a very fat pinch! Mix until well combined.

Heat a small amount of olive oil in a frying pan over medium heat. Scoop small portions of the mixture into the pan and flatten them slightly with a spatula. Fry until golden and crisp on both sides, about 2-3 minutes per side.

Serve warm, perhaps with a dollop of natural yogurt or tzatziki for extra freshness. We like to top ours with a poached egg, for the perfect Sunday brunch. 

* To reheat the fritters, place them in a preheated oven at 180°C (350°F) for about 10 minutes, or until warmed through. You can also reheat them in a non-stick pan over medium heat for a couple of minutes on each side. This will help maintain their crispiness better than microwaving, which might make them soggy.

For lots more healthy and wholesome breakfast/brunch recipes, see here.

As the weather warms up, there's nothing quite like enjoying a refreshing and indulgent drink that not only tastes delicious but also nourishes from within. This iced ceremonial cacao blend is the perfect balance of rich, dark chocolatey goodness and functional nutrition. Crafted with pure ceremonial cacao, this recipe brings together the natural sweetness of maple syrup or dates, a hint of sea salt to enhance the flavour, and the added benefits of maca and marine collagen.

Maca, known for its energy-boosting and mood-enhancing properties, makes this drink perfect for those days when you need a little extra lift. Marine collagen supports healthy skin, hair, and joints, making this more than just a treat—it's a drink that cares for your body. The touch of cinnamon adds a warming spice, beautifully complementing the cacao’s earthy flavor. Serve it over ice for a refreshing and creamy beverage that's perfect for sunny afternoons.

Enjoy this blend as a luxurious way to cool down while treating yourself to the wholesome benefits of these powerful ingredients. It's not just delicious - it's a boost for your body, mind, and soul! 

Note: discounted bundles of cacao, maca and collagen are available here.

Serves 2.

2 tbsp chopped ceremonial cacao (3 if you prefer dark choc)
3 tbsp maple syrup (or 3 medjool dates)
Good pinch of sea salt
1 tspn Organic Raw Maca Powder
2 heaped tspns Marine Collagen with Hyaluronic Acid
1/2 tspn cinnamon
200ml hot water 200ml milk of choice
1 tray of (12'ish) ice cubes

Leaving the milk and ice cubes aside, blend all other ingredients on high to blend the cacao. If you don't have a high powered blender, it would be worth melting the cacao in a little hot water on the stove first - simply add the grated cacao into about 1/4 cup water and heat until melted.

Add milk and ice cubes and blend until smooth. Pour over a few ice cubes and enjoy. 

For more delicious ceremonial cacao recipes, see here.

Today I'm hoping to encourage the ceremonial cacao lover amongst you to enjoy this divine product in a different way. Of course, we know it makes the best hot choc known to women, but have you tried using it to create other healthy treats? 

These Ceremonial Cacao Energy Balls were created with our energy and I'll be honest, my sweet tooth in mind. They combine Wild Craft's rich, ceremonial-grade cacao with our organic raw maca powder, creamy tahini, and raw honey for a touch of sweetness.

Each bite offers a wholesome burst of energy and vital nutrients, perfect for a quick snack or a post-workout boost. You can read more about ceremonial cacao (it's range of benefits and some hot choc recipes too) here.

5 tablespoons Ceremonial Cacao, grated 
1 cup Tahini 
1 cup coconut flakes
10 Medjool Dates, roughly chopped
1 tablespoon honey
1 dessertspoon raw organic maca powder 
2 good pinches of sea salt
Optional: extra finely grated ceremonial cacao for rolling

Instead of grating your cacao, you can certainly chop it, but depending on the strength of your blender, you want to make sure to chop it up into little pieces. 

Put all of your ingredients into a high powered blender and blend until sticky. You will likely need to stop your blender once or twice to push the sides down. Keep blending until they are just sticky enough to roll, and the ceremonial cacao has broken down. Don't over blend or you'll find the oils from the tahini will separate and the balls might become dry and difficult to roll.

If like me you like your cacao rich and dark, finely grate some extra cacao and roll your balls into it. You could also roll in dried coconut.

Store in the fridge or freezer and enjoy whenever your sweet tooth strikes! 

For other ceremonial cacao recipes, make sure you try these Blissful Cacao & Almond Medjool Dates with Sea Salt, or these Nutty Ceremonial Cacao Clusters.

Welcome to a delightful treat that not only promises to satiate your sweet tooth but also boosts your energy and well-being.

This recipe is as nourishing as it is delicious as it is simple to make!  Energy bars, packed with health-enhancing ingredients like maca powder (learn more about its benefits here) and marine collagen, making them a perfect snack for those prioritising skin health and energy levels.

Whether you're looking for a quick breakfast option, a midday pick-me-up, or a healthy treat for your family, I'm confident they'll impress. 

1 cup nuts (of choice)
1 cup organic dried apricots
1 cup shredded coconut
1 tbs maca powder
1 tbs unflavoured marine collagen (optional)
1 tbs maple syrup or honey
Water (optional)

Line a square tin with baking paper.

In a blender, blend nuts, then add in coconut. Add the apricots, maca powder and syrup. Keep blending until you get a fudge-like consistency. If necessary, add a little drizzle of water as you go, but enough blending should make these sticky.

Press the mix into the tin and set for 40 mins in the fridge. Cut into 12 bars. Enjoy!

For more delicious health treat-inspired recipes, you'll find a lovely selection here.

Introducing my Chili-Infused Maple Roasted Pumpkin with Crumbled Feta—a delightful medley of flavours and textures that promises to elevate your next wintery meal. This recipe combines tender, caramelised pumpkin cubes with the crunch of walnuts, perfectly roasted red onion, and the sweet, earthy notes of maple syrup. A generous sprinkle of chili flakes and sumac gives it a delicious kick, while a final touch of creamy Danish or Greek feta and fresh baby spinach provides a refreshing balance.

This vibrant creation combines the warmth of a grounding wintery vegetable with the freshness of spinach - a family friendly dish with everybody's health in mind.

Recipe notes: reduce the chili flakes if there are spice-sensitive folk at the table. Feel free to sub with goats cheese, knowing that it will likely melt through the dish (also delicious, of course).

800-1 kg pumpkin, peeled and cut into small cubes
1 red onion, peeled, chopped into 1cm pieces
1/2 cup walnuts, roughly chopped
3 tbsp olive oil
3 tbsp maple syrup (or runny honey)
1 1/2 tsp dried chili flakes
2 tsp sumac
A fat pinch of sea salt

Following roasting:
180 grams Danish or Greek feta
1 good handful of baby spinach

Preheat oven to 200°C (180°C fan-forced).

Arrange the pumpkin, onion, and walnuts on a large baking tray. Drizzle with olive oil and honey and toss until well combined. Then, sprinkle with chilli, salt and sumac, tossing again to ensure even distribution.

Spread the mixture out on the tray, making sure not to overcrowd it (otherwise you'll steam and not roast your pumpkin).

Roast for 20 minutes, remove from the oven and give it a good toss to ensure even cooking. Place back in the oven for a further 15 minutes or until the pumpkin is lightly browned and cooked through. 

Remove from the oven when cooked.  Crumble the feta and sprinkle the spinach leaves whilst still in the pan. Give it all a good toss and then transfer to a serving bowl. Enjoy! 

I recently made these Roasted Walnut and Maple Spiced Protein Balls after receiving a huge jar of seasonal walnuts from Walnuts Australia, with it happens, this recipe in tow. The texture and taste of these walnuts took me straight back to my childhood, where I recall sitting under a tree eating fresh walnuts that had fallen to the ground. Much like the humble tomato, it's quite hard to find the taste of childhood these days, but the freshness of these walnuts certainly did the trick.

These protein balls are absolutely delicious and roasting the walnuts adds much flavour. They are incredibly filling and sustaining, making them the perfect morning or afternoon tea snack.

Packed with the goodness of Aussie walnuts, oats, coconut, and dates, they are a nutritious treat that does us a lot of good. Walnuts are a powerhouse of nutrients, rich in healthy fats, antioxidants, and omega-3 fatty acids, which are beneficial for heart health and brain function. 

Enjoy these gluten free, delightful bites straight from the fridge for the ultimate chewy texture and a boost of energy.

Note: As you're forming the mixture it might seem quite oily. This is the oils from the roasted walnuts which is perfectly fine and will give the protein balls a delicious texture when set.

2 1/2 cups Aussie walnuts
1 1/2 cups rolled oats
1/2 cup shredded or desiccated coconut
1/4 cup coconut flour
1/4 cup pure maple syrup
150g (roughly 10) pitted medjool dates OR 150g pitted packet cooking dates soaked in hot water for 10 minutes then drained
1 tbsp vanilla bean paste or extract
1 1/2 tsp ground cinnamon
1 tsp sea salt

Place the walnuts onto a paper-lined baking tray and bake at 170°C for 10-15 minutes, stirring the walnuts halfway through the baking time. Remove the walnuts from the oven and set aside to cool. In a food processor, add 1 1/2 cups of the roasted walnuts and blend until a paste forms.

Next, add the remaining walnuts, oats, coconut, dates, maple, cinnamon, and sea salt, and blend until combined and the mixture forms a smooth ball in the food processor.

Now add the coconut flour and blend until combined. Scoop and form the mixture into tablespoon-sized balls and place onto a paper-lined tray.

Place the tray of protein balls into the freezer for a couple of hours or overnight to set. Store the protein balls in the freezer or fridge in an airtight container. Enjoy them straight from the freezer or fridge for the ultimate chewy texture.

Who doesn't love indulging in the comforting embrace of a fragrant, slow-cooked dhal. For me, it's the perfect meal for crisp evenings ahead. Bursting with warmth and flavour, this wholesome dish from Jody Vassallo's cookbook The Yogic Kitchen, offers both nourishment and convenience, making it an ideal meal for busy evenings when time isn't on our side, and a freezer stash of homemade goodness is a welcome sight.

Excerpt from Jody..
There are few things that make a good dhal for me, and I think the most important it texture. I'm not a fan of watery dhals, I much prefer them rich and creamy - and this one is that. The secret is cooking the dhal, you can't rush it. If you do, you are likely to find yourself with a pan with a nicely charred base; believe me, I've needed a lot of elbow grease to clean some of my rushed ventures. This one takes about 1.5 to hours if you cook it the old-fashioned way on the stove; it you prefer, you could use a pressure cooker or a slow cooker. 

1 cup (250g) urad dahl
1 cup (220g) split mung dahl
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 tablespoon tamarind puree
2 tablespoons organic sesame oil
3 cloves
2 dried bay leaves
2 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander

Salt, optional and to taste.

To serve
1/2 cup (125g) Greek style yoghurt
1 lemon, halved
coriander leaves
mint leaves

Place the urad and mung dhal in a bowl, cover with water and set aside to soak overnight. Rinse and drain well. 

Transfer the dhal to a large saucepan, add 2 litres of water and cook over medium heat for 1/5 hours, checking and stirring several times to see if you need to add more water. The dhal is ready when the mixture is thick and slightly creamy. You may need to increase the heat towards the end if you find there is too much liquid. 

Add the chili powder, turmeric and tamarind to the pan and mix to combine. 

Heat the oil in a small saucepan, add the cloves and the bay leaves and cook over medium heat for 1 minute, add the remaining spices and cook for 1 minute until fragrant. Add to the cooked lentil mixture and stir through. 

Divide the dhal between serving bowls, top with the yoghurt, finish with a good squeeze of lemon and a sprinkle of coriander and mint leaves. 

To try more of Jody's recipes, this Green Falafel recipe is so yum, as is this Sweet Vegan Cream and Calming Black Sesame Milk. You can purchase her wonderful cookbook here.

To learn more about or indeed work with the wonderful Jody, you'll find her website here. 

Recently my friend Jody Vassallo made a huge claim. She said that this very recipe was the best recipe she's ever created. Now, I find this is an especially big claim because Jody also created The Best Ever Carrot Cake which is nothing short of sensational. If you've not yet made it you'll find it in her wonderful book The Yogic Kitchen.

I am and always have been a HUGE whipped (dairy) cream fan, and look, you'll be hard pressed to change my mind on that front. However, upon heeding Jody's recommendation and preparing this recipe, I can now attest with confidence—it truly is exceptional, and you absolutely must give it a try.

Treat this Sweet Vegan Cream like you would cream, custard or ice cream. Dollop it as I have on warm stewed apples, or on apple crumble, with pie or cake, or simply devour it with a teaspoon from the bowl.

When refrigerated, it attains the luxurious consistency of double-thick cream; left at room temperature, it resembles the richness of thickened cream. Whichever way you enjoy it, consider it a resounding triumph!

3 tablespoons hulled tahini* (pouring consistency)
2 tablespoons raw organic maca powder 
2 tablespoons maple syrup
Splash vanilla extract
400ml organic coconut cream

* Best not to use the hard tahini at the bottom of the jar as it won’t blend well, unless making this in a food processor.

Whisk or process all the ingredients together. Use it straight away or pop it in the fridge covered for 2-3 hours to thicken.

To connect with Jody and her wonderful work, you'll find her website here. For more of Jody's recipes, make sure you make this Calming Black Sesame Milk and these Green Falafel with Mint Yoghurt.

If you're yet to discover the wonder that is ceremonial cacao, you can read lots more about it in my article here, which includes the benefits of this divine cacao and a bundle of recipes too. 

Onto the recipe! Let's start with some recipe notes to ensure your success! 

• Be very careful not to let any water near the cacao when it is melting as this will alter the texture and you won't be able to be dip the dates in.
• Take it off the heat as soon as it is completely melted - I made the mistake of leaving it for a bit too long and it started changing texture and turning thick, so I had to start again. Should this happen to you, do what I did and pop that first attempt in a jar in the fridge - it'll make a mighty fine hot choc in the coming days.
• If its warm where you are, or your almond butter is really runny, put the almond butter into your dates and then into the fridge so it firms up before you dip into the melted chocolate. 
• Note - the choc will be thick and dark, so they are not for the faint hearted!

Makes 6

80 grams ceremonial cacao, grated or chopped
2 tablespoons maple syrup
6 teaspoons almond butter
2 teaspoons coconut oil
6 medjool dates, pitted
Sea salt

Line a small plate with baking paper.

Place the cacao, oil and maple syrup in a small glass bowl and sit it over gently simmering water in a saucepan. Again - be very careful not to let any water into the bowl. 

Whilst it is melting, place a teaspoon of almond butter into the pit of each medjool date. Then, as soon as the cacao mixture is melted and runny, remove it from the heat. 

Gently dip each filled date into the chocolate until it is fully coated and place them onto the baking paper. Once you've completed all 6, sprinkle with sea salt and if you have them available, some dried rose petals. 

Store in the fridge in an airtight container. 

Thank you so much to Paula from Wild Craft Tasmania for sharing this delicious recipe. Whilst I have you, do yourself a favour and try these Nutty Ceremonial Cacao Clusters too, they are divine!

If you're a falafel lover like myself, you're going to LOVE this recipe. Falafels as you likely know are wonderful in a salad or wrap and make a convenient midweek lunch or dinner. Full of whole foods and baked to perfection they really are a healthy choice for the whole family.

I can't take any credit for this recipe for it comes from the kitchen of the very talented Ayurvedic Practitioner and Yoga Teacher Jody Vassallo, whose cookbook The Yogic Kitchen graces my online store and is proving a very popular choice. And for good reason - it is wonderful.

If you're yet to catch my conversations with Jody on my podcast 'Woman, Conversations for the Curious', myself and many other grateful women highly recommend you start from part 1 and work your way through all 4 conversations - they are nothing short of GOLD. You'll find them here.

Without further ado, I'll pass you over to a page from Jody's book..

I've made a lot of falafel mixes in my time but, I have to say, this is one of the tastiest and easiest - the falafels are baked rather than deep-fried. The mix is soft and stays together and has a beautiful texture that isn't dry. I'm not a massive fan of canned beans, but canned chickpeas make this recipe much quicker than using the dried alternative.

Serves 4 

1 cup (20g) flat-leaf parsley leaves
1 cup (20g) mint leaves
1/2 cup (125g) pumpkin seeds
2 x 400g cans chickpeas, rinsed and drained well
2 garlic cloves, chopped
1 small red onion, chopped
1 teaspoon ground cumin
1 teaspoon baking powder
sea salt and freshly ground black pepper
2 tablespoons olive oil, plus extra for brushing
soft cabbage or lettuce leaves, to serve
2 Lebanese cucumbers, chopped

MINT YOGHURT TAHINI
1 cup (250g) coconut yoghurt
1 tablespoon hulled tahini
1 cup (20g) mint leaves
1 garlic clove, chopped

Preheat the oven to 200C. Line a baking tray with baking paper.

Place the herbs, pumpkin seeds, chickpeas, garlic, onion, cumin and baking powder in a food processor and process until smooth. Add the olive oil, season and pulse until the mixture is combined. Transfer to a bowl and shape tablespoons of the mixture into 16 balls, flatten slightly. Place the falafels on the lined tray, lightly brush with the extra oil and bake for 15-20 minutes, until golden.

Combine the mint yoghurt tahini ingredients in a food processor, add 2 tablespoons of water and process until smooth.

Serve the falafel balls in the cabbage and lettuce leaves topped with the cucumber and drizzled with the mint yoghurt tahini.

To learn more about Jody or indeed to work 1:1 with her (which I highly recommend considering!) you'll find her website here. You can purchase a copy of her beautiful cookbook here.

This recipe has been formulated with your skin health in mind, and is a delicious and healthy addition to a summery diet.

When considering food for skin health, we shouldn't look past the humble avocado. In fact, research findings suggest that daily consumption of avocado may lead to improved elasticity and firmness in women's facial skin*. 

So how else might we power up a skin-boosting meal? By adding raspberries and marine collagen, of course.

Raspberries are laden with both antioxidants and vitamin C. Antioxidants can reduce signs of aging by fighting free radicals in your body.  Vitamin C is of course essential for healthy skin, and improves the efficacy of collagen production.

Collagen production in our body reduces as we age (it's said to reduce by up to 50% by the time we've hit 50) and as this happens, we witness visible signs of aging such as increased fine lines, and dry, sagging skin. Supplementing with a quality marine collagen powder can therefore support healthy skin as we age.

As simple as this recipe is, it requires one step of preparation before you whip it up. You may notice that there is no banana in this recipe, so to make it extra creamy you'll be freezing your avocado! If you've not done this before, simply remove the skin of a ripe avocado (not over ripe), and slice it up. Place your avo pieces on a piece of baking paper in the freezer for 30 minutes and once frozen pop into a zip lock bag, removing as much air as you can and freeze for up to a month. 

Serves - 1 large or 2 small smoothies:

1/2 frozen avocado (in chunks)
1 cup frozen raspberries
1.5 cups milk of choice
1 heaped teaspoon unflavoured collagen or raspberry flavoured collagen
A small handful mint leaves
2 dessertspoons honey or maple syrup (optional, to taste)
A small handful of ice
1 teaspoon vanilla extract 
Pinch sea salt

Blend until smooth and enjoy! 

For other skin-loving recipes, try this banana icecream with marine collagen, my maca cacao shake, or these raspberry macadamia collagen bliss balls!   

*Avocado Consumption Increased Skin Elasticity and Firmness in Women - A Pilot Study

Finally, some beautiful summery sunshine to inspire us to eat some delicious and healthy ice cream! This Banana Ice Cream recipe is a simple recipe I fell in love with a decade ago. You can enjoy all sorts of variations so go nuts (literally).

I recall making this for my Dad. Passing him a bowl, I asked him what he believed was in the bowl. "Well, it's ice-cream." I replied that yes I suppose it is and asked him if he could pick an actual ingredient. He replied saying he thought there could be banana in there but wasn't sure. The point being, that this simple recipe will fool many as quite suprisingly it closely resembles soft serve.

Of course if you don't have any collagen in your pantry you can omit this step, it's just a great way to include it in your diet if you do! 

To prepare, make sure the banana is ripe (it should be sweet and soft) and has been in the freezer for at least 2 hours, preferably overnight. 

Serves 2.

1 large or 2 small ripe bananas, chopped and frozen
1 tablespoon marine collagen with hyaluronic acid

Additional options - raspberry flavoured marine collagen (this is delish), frozen mango, berries, crunchy peanut butter, almond butter, a pinch of salt..

In a blender or food processor place your ingredients.

Start pulsing the frozen banana - it will begin to look crumbly, then a bit gooey. You will need to stop your blender a few times to scrape down the sides. Keep persisting and hey presto! the magic will happen - your frozen banana will transform into something resembling soft-serve. If you're adding in peanut butter or similar this is a good time to do it - so you're only processing the ingredients for a short time and you retain some PB crunch.

If it's not too soft I personally find it best to enjoy it immediately, but if it has softened too much, pop it back into the freezer to harden. On this, banana as you know will discolour in the freezer so I don't recommend making this too much in advance.

Serve straight up, or top with whatever you desire. For inspiration try a drizzle of honey, toasted nuts, cinnamon, a spoonful of nut butter.. 

I can't begin to take any credit for this delicious recipe, for it was created by the very talented recipe book author Emma Galloway, AKA My Darling Lemon Thyme. My Darling Lemon Thyme - Every Day has been my go-to recipe book since it launched, and for good reason - these recipes are not only delicious but they are simple enough to make and enjoy every day of the week. It is officially the first recipe book to grace my website and I'm delighted. To mark the occasion Emma has given me permission to share this recipe (you'll find another of her beautiful recipes here 'Orange, Hazelnut + Coconut Bircher Muesli' and many more of Emma's delicious creations on her website here).

So, without further ado, an excerpt from Emma's book and a recipe I know you'll love.. 

These bites are a lovely low-sugar treat to have in the fridge for when chocolate cravings arise. I use hulled tahini because its flavour is less bitter than unhulled. I’ve also learned from my dear friend and fellow cookbook author, Jude Blereau, that the extra calcium unhulled tahini supposedly contains ‘will be bound in the hull with oxalic acid, so you won’t get it’. The bitterness in unhulled tahini is oxalic acid. You can replace the tahini with natural peanut butter or any nut or seed butter or store-bought nut butter, if preferred.

Makes 40 small squares Gluten-free | Vegan

50g (2½ cups) puffed millet/ brown rice
70g (¾ cup) sliced almonds or 40g (¾ cup) shredded coconut
3 tablespoons raw cacao/ cocoa powder
125ml (½ cup) pure maple/ brown rice syrup
125ml (½ cup) hulled tahini
3 tablespoons virgin coconut oil
good pinch of fine salt
1 teaspoon vanilla extract
185g dairy-free dark chocolate, broken into pieces
2 teaspoons olive oil

Note: If you can’t be bothered with dipping each bite into chocolate, simply drizzle the melted chocolate mixture over the tray before cutting into bite-sized pieces.

Grease a 28 x 18cm slice tin and line with baking paper. If you don’t have a tin of this exact size, don’t worry, these bites don’t require baking – you can press the mixture into any-sized container or tin!

Place millet and almonds or coconut into a medium bowl. Sift over cacao/cocoa powder and mix well to combine.

Combine maple/brown rice syrup, tahini, coconut oil and salt in a small saucepan and bring to the boil over medium heat. The second it starts to bubble around the edges, start stirring to prevent it catching. Simmer for 45 seconds, then remove from the heat and add vanilla. Give it a quick stir, before quickly pouring over the millet mixture.

Mix well then transfer to the lined tin, pressing down evenly with the back of an oiled spoon to compact. Set aside on the benchtop until cooled then chill in the fridge for 1–2 hours until set. Slice into 40 small bite-sized squares with a lightly oiled sharp knife.

Line a tray with baking paper. Melt chocolate and olive oil in a small heatproof bowl set over a small saucepan of boiling water, making sure the bottom of the bowl doesn’t touch the water. Remove from the heat and dip half of each bite into the chocolate. Allow excess to drip back into the bowl, then place onto the tray. Return to the fridge for 15–20 minutes to set, then transfer to an airtight container. Bites will store in the fridge for up to 1 week, if you’re lucky!

You can grab your very own copy of Every Day here. To view Emma's wonderful recipes and offerings you'll find her website here.

This delicious spicy paprika potato wedges recipe is being shared here for the devouring pleasure of many who have been requesting it since seeing it in my instagram stories. I can't take any credit - my husband Andrew whips versions of this up regularly. To share this recipe I had to ask him to slow down and take some measurements, so for the first time the recipe is now set in stone!

We love these as a side to any protein of choice and of course you could serve them with sour cream, and trimmings.

This recipe would feed a family of 4 (for sides) - the pics here are of 2 very large potatoes. We always make too many because a) Andrew eats a lot and b) he loves leftovers - even left over cold wedges, which I don't really get. I don't think you can over spice wedges unless of course you're chilli adverse, so don't be afraid to go nuts on this front. Leave out the cheese if you're vegan, obvs.

2 large baking potatoes such as Dutch Creams
2 dessertspoons olive oil 
2 heaped teaspoons sweet paprika
2 heaped teaspoons smoked paprika
1/2 teaspoon garlic salt
1 teaspoon finely chopped rosemary leaves (or dried oregano or thyme)
A good few cracks of pepper
A good pinch of sea salt
1 heaped tablespoon finely grated parmesaan.

Preheat the oven to 200 degrees C.

Cut the potatoes into wedges, leaving the skin on. Pat dry with paper towel to ensure more even cooking and crispier edges.

In a bowl combine the dried ingredients and olive oil, leaving the cheese aside. Toss the potatoes thoroughly ensuring they are evenly coated (this step is also good to do in a bag). Then mix through your grated parmesaan.

Place the wedges onto a roasting tray and disperse evenly. It's best not to crowd them and to have no two wedges touching. Bake for approximately 35 minutes. They are done when they are crisp and golden-brown. Enjoy! 

Speaking of Andrew, make sure you try his Chilli Prawn, Zucchini and Rocket pasta if not already - its DE-lish.