Recipes
Some great recipes to try this winter
BERRY FRAPPE - Video
The cheats version! Pack over 8 super fruits into this refreshing kick starter - flooding your system with antioxidants. Look and feel refreshed - and in under 2 minutes - brilliant!
Ingredients:
1 tbsp Acai Berry Blend or C Berry Blast
1/2 cup coconut water
1/2 cup frozen strawberries
1 frozen banana
Pop all ingredients into the blend and whizz on high for about 1 min. Add a little more coconut water to loosen the mixture if needed. Top with whatever berries you have laying around (or coconut chips - yum).
Enjoy :)
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The cheats version! Pack over 8 super fruits into this refreshing kick starter - flooding your system with antioxidants. Look and feel refreshed - and in under 2 minutes - brilliant!
Ingredients:
1 tbsp Acai Berry Blend or C Berry Blast
1/2 cup coconut water
1/2 cup frozen strawberries
1 frozen banana
Pop all ingredients into the blend and whizz on high for about 1 min. Add a little more coconut water to loosen the mixture if needed. Top with whatever berries you have laying around (or coconut chips - yum).
Enjoy :)
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BEAUTY BROWNIES
What happens when you combine your beauty routine with chocolate? Thats right, beauty brownies. With 3 serves of Collagen Beauty in this high protein chocolate delight, this will quickly become the most delicious part of your new beauty routine! Hot tip: Double or triple the batch.
You will need:
200g The Wholefood Pantry Dark Choc Buttons
100g organic butter
100g The Wholefood Pantry Coconut Oil
1 cup The Wholefood Pantry Coconut Sugar
1/4 cup Clean Protein (Vanilla)
3/4 cup Collagen Beauty (or body)
3 eggs
1/4 cup The Wholefood Pantry Cacao Powder
Pinch of The Wholelfood Pantry Himalayan Salt
Then:
In a double boiler (which is a pot with water simmering on the stove, with a heatproof boil on top) melt your buttons, butter, coconut oil and coconut sugar together. Set aside to cool for 10 minutes or so.
Sift together the collagen beauty, cacao powder and clean protein.
Add the wet to the dry ingredients and stir in your eggs and salt. Give the mixture a good ole mix together - should be smoothie and shinny.
Pour into a baking paper lined tray (we used a 12cmx12cm square tray) and bake for about 20 minutes. Pop a knife into the centre and if it comes out clean, its done. If not, pop them back in for 5 minutes.
Cool for about 10 minutes then slice into 12 pieces and serve. Store in an airtight container in the fridge for up to a week (they won't last that long).
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What happens when you combine your beauty routine with chocolate? Thats right, beauty brownies. With 3 serves of Collagen Beauty in this high protein chocolate delight, this will quickly become the most delicious part of your new beauty routine! Hot tip: Double or triple the batch.
You will need:
200g The Wholefood Pantry Dark Choc Buttons
100g organic butter
100g The Wholefood Pantry Coconut Oil
1 cup The Wholefood Pantry Coconut Sugar
1/4 cup Clean Protein (Vanilla)
3/4 cup Collagen Beauty (or body)
3 eggs
1/4 cup The Wholefood Pantry Cacao Powder
Pinch of The Wholelfood Pantry Himalayan Salt
Then:
In a double boiler (which is a pot with water simmering on the stove, with a heatproof boil on top) melt your buttons, butter, coconut oil and coconut sugar together. Set aside to cool for 10 minutes or so.
Sift together the collagen beauty, cacao powder and clean protein.
Add the wet to the dry ingredients and stir in your eggs and salt. Give the mixture a good ole mix together - should be smoothie and shinny.
Pour into a baking paper lined tray (we used a 12cmx12cm square tray) and bake for about 20 minutes. Pop a knife into the centre and if it comes out clean, its done. If not, pop them back in for 5 minutes.
Cool for about 10 minutes then slice into 12 pieces and serve. Store in an airtight container in the fridge for up to a week (they won't last that long).
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THICK HOT CHOCOLATE
A super thick and delicious hot chocolate that is perfect for cuddling up with on a cold night.
You will need:
1/3 cup The Wholefood Pantry Dark Chocolate Buttons
2 cups of your choice of milk (we used full cream, but you can use almond milk, it will thicken up nicely too)
1 heaped tbsp The Wholefood Pantry Brown Rice Syrup
Squeeze of Vanilla Bean Paste (or alternatively you could use 1 tsp of vanilla extract)
Then:
Place all ingredients in a pot and heat up while whisking continuously. Bring mixture to a boil and it will double in size. Keep on the heat for 1 minute, remove and serve.
Note: This hot chocolate can be quite rich, you may need to adjust by adding more milk.
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A super thick and delicious hot chocolate that is perfect for cuddling up with on a cold night.
You will need:
1/3 cup The Wholefood Pantry Dark Chocolate Buttons
2 cups of your choice of milk (we used full cream, but you can use almond milk, it will thicken up nicely too)
1 heaped tbsp The Wholefood Pantry Brown Rice Syrup
Squeeze of Vanilla Bean Paste (or alternatively you could use 1 tsp of vanilla extract)
Then:
Place all ingredients in a pot and heat up while whisking continuously. Bring mixture to a boil and it will double in size. Keep on the heat for 1 minute, remove and serve.
Note: This hot chocolate can be quite rich, you may need to adjust by adding more milk.
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PUMPKIN PANCAKES WITH MAPLE BACON
Our Pumpkin pancakes deliver a delicious sweet and spicy note in a sneaky treat. The pumpkin provides beta-carotene and the addition of ginger, tumeric and cinnamon aids in digestion, anti - inflammatory properties and blood glucose regulation. All of this and maple bacon, what does bacon do for us, hmm it's Bacon speaks for itself!
We do suggest making a double batch as these bad boys are amazing!
You will need:
For the Pancakes...
1 cup pumpkin, cooked and mashed
1 tsp turmeric ground
1 3/4 cups of almond milk or filtered water
1/4 cup The Wholefood Pantry Canadian Maple Syrup
2 large free range eggs
1 1/2 cup quinoa flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp The Wholefood Pantry Himalayan Salt
2 tbsp The Wholefood Pantry Coconut Oil
For the maple bacon...
150g bacon
1/4 cup The Wholefood Pantry Canadian Maple Syrup
Then:
Cut and peel pumpkin, popinto a large saucepan with water to cover. Add the turmeric and cook until soft. Drain the pieces of pumpkin, tip into a large mixing bowl. Mash until smooth. Add almond milk, maple syrup, eggs, quinoa flour, baking powder, cinnamon, ginger and pink himalyan salt. Mix with a large wooden spoon until desired consistancy.
Grease and warm pan, add oil on a medium heat. Pour 1/4 cup of mixture into your pan, cook until bubbles begin to rise to the surface of the pancake and the underside is golden brown. Flip and cook for 20 - 30 secs on the second side. Continue until all the batter is used.
Heat another pan and pop your bacon in, cook until crispy. Pour over remaining maple syrup.
To Serve:
Grab a plate, make a tall stack of fabulous pancakes. Choose some crispy maple covered bacon and arrange on top. Drizzle with maple and eat! Let your taste buds do a little dance :)
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Our Pumpkin pancakes deliver a delicious sweet and spicy note in a sneaky treat. The pumpkin provides beta-carotene and the addition of ginger, tumeric and cinnamon aids in digestion, anti - inflammatory properties and blood glucose regulation. All of this and maple bacon, what does bacon do for us, hmm it's Bacon speaks for itself!
We do suggest making a double batch as these bad boys are amazing!
You will need:
For the Pancakes...
1 cup pumpkin, cooked and mashed
1 tsp turmeric ground
1 3/4 cups of almond milk or filtered water
1/4 cup The Wholefood Pantry Canadian Maple Syrup
2 large free range eggs
1 1/2 cup quinoa flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp The Wholefood Pantry Himalayan Salt
2 tbsp The Wholefood Pantry Coconut Oil
For the maple bacon...
150g bacon
1/4 cup The Wholefood Pantry Canadian Maple Syrup
Then:
Cut and peel pumpkin, popinto a large saucepan with water to cover. Add the turmeric and cook until soft. Drain the pieces of pumpkin, tip into a large mixing bowl. Mash until smooth. Add almond milk, maple syrup, eggs, quinoa flour, baking powder, cinnamon, ginger and pink himalyan salt. Mix with a large wooden spoon until desired consistancy.
Grease and warm pan, add oil on a medium heat. Pour 1/4 cup of mixture into your pan, cook until bubbles begin to rise to the surface of the pancake and the underside is golden brown. Flip and cook for 20 - 30 secs on the second side. Continue until all the batter is used.
Heat another pan and pop your bacon in, cook until crispy. Pour over remaining maple syrup.
To Serve:
Grab a plate, make a tall stack of fabulous pancakes. Choose some crispy maple covered bacon and arrange on top. Drizzle with maple and eat! Let your taste buds do a little dance :)
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BEEF BONE BROTH GRAVY
Pour generously over everything! You may need to double the quantities and you will as this tastes amazing. Who doesn't love gravy and now you can have a gravy that packs a nutritional punch.
Ingredients:
4 tbsp Beef Bone Broth (any flavour)
4 tbsp The Wholefood Pantry Tapioca Flour
4 tbsp cold water
Boiling water
1-2 tsp The Wholefood Pantry Himalayan Salt
Pepper to taste
Method:
Grab a small saucepan. Mix Beef Bone Broth powder and tapioca flour with cold water to form a paste. Boil the kettle and put the saucepan on the stove over a low heat and begin to cook. You will need to keep stirring at all times to avoid lumps. Bit by bit, slowly pour approx 1 & 1/2 cups of boiling water into the saucepan, while mixing all the time. The mixture will thicken quickly and will continue to thicken as it cools. You may need to add more cool water to thin out gravy.
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Pour generously over everything! You may need to double the quantities and you will as this tastes amazing. Who doesn't love gravy and now you can have a gravy that packs a nutritional punch.
Ingredients:
4 tbsp Beef Bone Broth (any flavour)
4 tbsp The Wholefood Pantry Tapioca Flour
4 tbsp cold water
Boiling water
1-2 tsp The Wholefood Pantry Himalayan Salt
Pepper to taste
Method:
Grab a small saucepan. Mix Beef Bone Broth powder and tapioca flour with cold water to form a paste. Boil the kettle and put the saucepan on the stove over a low heat and begin to cook. You will need to keep stirring at all times to avoid lumps. Bit by bit, slowly pour approx 1 & 1/2 cups of boiling water into the saucepan, while mixing all the time. The mixture will thicken quickly and will continue to thicken as it cools. You may need to add more cool water to thin out gravy.