1.5 cups whole raw almonds

1.5 cups regular oats or gluten free oats

½ teaspoon kosher salt

10 medjool dates, pitted and roughly chopped

¼ cup coconut oil



25 medjool dates, pitted and roughly chopped

½ cup water




Line 8x8 baking tin with GP paper

Process almonds, salt and oats into a fine crumble, add dates and pulse until crumbly again.

Melt coconut oil and add to the mixture- process until sticky.

Remove and set aside in a separate bowl ¾ cup of the mixture for later.

Press the mixture into the baking tin firmly


Add 25 dates and water to food processor until paste forms. You want this to be quite thick.

Scoop mixture onto the base and spread evenly.


Sprinkle the extra ¾ cup of ‘crust’ over the date filling.

Refrigerate for at least 1 hour.



Raw vegan peppermint chocolate, melted it and drizzled on top


Mon's Proteiny Balls


Mon's Proteiny Balls

Yet another delicious and healthy snack you can create.

You will feel much better reaching for these than a sugar coasted muslei bar that's for sure!


Part 1

175g  melted loving earth coconut butter

250g melrose abc spread (almond, brazil and cashew nut) pour out any excess oil at the top of the jar

1/4 cup white chia seeds

1/8 cup sesame seeds

1/4 sun dried biodynamic sultanas

1/4 cup sweet cacao nibs


Mix all ingredients in a bowl and put in freezer for 30 mins


Part 2

1/3 cup fine desiccated coconut


Roll mixture into balls and toss the balls through coconut in a shallow bowl until covered. 

Makes around 16.

Store in the fridge. 


Enjoy X


Check out Monica Gordon's recipe ideas at:



Delicious homemade protein bars


I always have these stocked in the fridge.

There is nothing worse than being out and about without anything to nibble on. If you're unprepared, then you're more than likely to reach for a starchy muffin or a sugary muesli bar. 


My bars are full of good cold pressed coconut oil, nuts, seeds and grains as well as the antioxidants in raw cocao my energy bars are super satisfying between meals. On average I have between 1-3 bars a day.

They are super easy to make and extremely handy to have in the fridge.



2 cups almond meal

1 cup organic muesli

2 cups puffed brown rice or spelt

1 cup kapaipuku seeds

1/2 cup chia seeds

1/2 cup dried goji berries (I added them this time sometimes I use sultanas or dried cranberries instead)

1 small jar loving earth coconut butter and 3/4 large jar cold pressed coconut butter (550gram jar)


Method: mix all dry ingredients in a bowl then melt both the coconut butters together over low heat (do not boil). Then mix with the dry ingredients and spread evenly over baking tray  


This recipe was brought to you by the talented Monica Ross from "Model To Mum". Check out her amazing recipes over at


Slimming Vegetable Soup

A favourite here in the office, this soup is both nourishing and energising.

As a tip - a fantastic way of making sure you're always eating healthy warm foods - separate the soup into a few containers and freeze them. That way - you can take some to work and defrost. Best of all, you won't be caught out when you get home late from work and can't be bothered cooking!

We believe that being prepared is a very important component of maintaining a healthy lifestyle.


* 9 cups of chopped up vegetables

* 3/4 cup of raw peanuts

* 2 tablespoons of juniper berries

* 1 tablespoon of fennel seeds

* 1/2 teaspoon of cumin seeds

* 1 tablespoon of coriander seeds

* 1 teaspoon of salt

* 1/8 teaspoon of black pepper

* handful of chopped fresh parsley

* 1/2 teaspoon of hungarian paprika

* 1/2 dried dulse seaweed


Add water as stock, amount to your liking.

Ensure you have a wide variety of vegetables of all colours such as carrots, onions, yellow squash, green beans, spinach. Avoid turnips and cabbage.

Boil the soup until you feel all ingredients are cooked.



The ingredients above will serve 6.