Age Busting Superfood Seed Salad

PREP TIME: 10 minutes   SERVES: 4 as a side dish


Nutritional Bites



1/4 cup pumpkin seeds, dry roasted or raw
1/4 cup sunflower seeds, dry roasted or raw
1 tablespoon raw hemps seeds
2-3 radishes, sliced thinly

1 avocado, with the pit removed
1 tablespoon of olive oil or avocado oil
Zest of half a large lemon
Celtic sea salt and pepper to taste

Let's Prep!



GLOW Green Juice

Juicing is a quick and effective way to help alkalize the body and infuse the cells with a high dose of phytonutrients, helping your skin to 'glow'! 

Nutritional Bites

Did you know your skin is the largest organ of the body and cleanses over a pound of toxins per day! All the GLOW Green Juice ingredients support beautiful skin, i.e., dandelion leaves help with liver detoxification which directly impacts the skin health, whilst celery contains silica, a trace mineral that strengthens the body's connective tissues.  


1 apple or pear
¼ of a cucumber
½ organic lemon (including the rind)
Thumb-size piece of ginger
3 Lacinato (dinosaur) kale leaves
Small fist full of dandelion stalks
4 sticks of celery (no leaves as have a very bitter taste!)

Let's Juice!

  1. Juice the apple, cucumber, lemon and ginger first, then follow up with the other veggies. I like leaving the celery till last as I find it cleans out any remaining veggie pieces that may be stuck in the tube.
  2. Drink up and get ready to 'glow'! 

Coconut Moons


I love serving these 'moons' for a simple dessert at a dinner party or at a picnic. Kids and teens love them too and you can breathe easily knowing they are a healthy sweet fix; the fibre from the dates and unsweetened coconut plus the protein from the nuts will slow down the absorption of the fructose = less mood swings and naughty kid behaviour! 


Brazil nuts are a rich source of selenium and according to Harvard Health publications, this mineral plays a role in the prevention of prostate cancer. 

Medjool dates are high in dietary fibre which helps to lower LDL (bad) cholesterol - especially important for heart health


1 cup of Brazil nuts  
1 1/4 cups of unsweetened shredded coconut plus extra for the topping
8 Medjool dates
Zest and juice of one lemon 
1 tablespoon maple syrup
1 tablespoon vanilla extract
Pinch of Celtic sea salt


  1. Put all the ingredients into a food processor (not a blender) and grind up until a rough ball of dough has formed
  2. Pinch the dough making sure it sticks together in your fingers and If it is too dry and falls apart, simply water a teaspoon at a time until it sticks together. If it is too wet, just add more shredded coconut, a teaspoon at a time
  3. Scrap the dough out of the blender onto a clean surface and tear off about a tablespoon amount and roll into a moon shape
  4. Finally, roll each moon around in the extra shredded coconut and then find a pretty bowl to display your lovely coconut moons on 


The Green Goddess Detox Juice

PREP TIME: 15 MINUTES   SERVES: 1 (6/8 ounces)

Every morning, before I get into the minutia of my day, I open up the fridge and start grabbing greens and carrying them over to my juicer. Just 15 minutes of light labour produces an alkaline, antioxidant delight that starts my day off right.  Get into the habit of juicing every morning and your body will reward you with energy, vitality and a sense of wellbeing.  If you are new to juicing, this combination of the earth's bounty has a lovely clean, light taste. 


Juicing is a quick and effective way to help alkalize the body & infuse the cells with a high dose of phytonutrients. However since juicing removes all fibre,  it is important to eat two to three cups of raw vegetables daily to ensure your body gets the fibre it needs and deserves! If you can use organic produce when you juice, you will be shielding your body from a slew of chemicals and that has to feel good. 


4 sticks of celery
1/4 of a cucumber
3 Lacinato (dinosaur)  kale leaves
1 apple
1/2 lemon (including the rind)

Let's Juice!

Simply blend all raw veggies together and drink immediately! If you can put your mouth under the spout as the juice comes out, even better. :)

Spicy Coco-Squash Soup


It had been such a long, cold winter and the very thought of a warming soup was on the top of my list when my mother-in-law asked me to contribute to a family dinner. To increase the intensity of flavors, I roasted the squash, garlic and ginger. It was well worth it.


You may already know that butternut squash is loaded with antioxidant carotenoids to protect your body’s cells from damaging free radicals but did you also know that it is a rich source of dietary fibre, helping to keep little and big tummies satisfied for longer?  Well now you do and you can feel good about all that. 

Roasting Part

1 butternut squash
1 head of garlic
1” thumb sized piece of ginger (keep the skin on if organic)
½ Tbsp. coconut oil
2 teaspoons olive oil
Sea salt and ground black pepper

Other Ingredients

1 sweet white onion
1 teaspoon of coconut oil
1 ½ teaspoon smoked paprika
½ cup of light coconut milk (from BPA free lined can, preferably)
½ cup of filtered water 


  1. Set oven to 375F and line a baking tray with parchment paper (preferably unbleached/chlorine free).
  2.  Cut the squash from the tip to the stem and pull apart into two halves, scooping  out the seeds and all the stringy bits.
  3. Using your fingers, cover the squash inside and out with the coconut oil and then sprinkle salt and pepper over the fleshy side (this part doubles as a hand moisturizer).
  4. Cut the top off the head of garlic, just enough to expose the raw garlic and then dribble the olive oil down into the cloves and season with salt and pepper.
  5. Dribble the other teaspoon of olive oil on to the ginger and massage in all over and then add the ginger and garlic to the tray for roasting.
  6. Cook for 50 minutes or until the flesh of the squash is soft, when you poke it with a fork. (The garlic and ginger will be cooked before the squash so they are ready to come out too) 
  7. Whilst everything is cooling down, dice up the onion and sauté with coconut oil at a medium to high heat so that onions start to ‘catch” and get a little burnt around the edges, - this amps up the flavour.
  8. Add in the smoked paprika and sauté for another few minutes just so the flavours combine
  9. Scrap all the squash flesh from its skin and put into a blender jug (I use the Wildside jug for the Blendtec).
  10. Add in the coconut milk, water, ginger, onion/paprika mix and 4 of the roasted garlic cloves (you will have a few roasted cloves left which you can spread on some crackers or put on top of your veggies… yum).
  11. Blend everything up together until it is creamy and smooth – you may have to do it in two batches.  Season with sea salt and pepper and if it’s too thick, add some more water or coconut milk.
  12. Now warm up a bowl of this heartwarming delight….you deserve it :)