Organic Recipes

Choosing organic means fewer pesticides 🌱 no artificial colours 🌈 and preservatives, no GM ingredients ⚠️ wildlife protection 🐝 and living a healthier lifestyle 💚 That’s why now more people than ever are opting to use more organic produce. We supply a huge range of organic ingredients that you can find here  Our organic recipes are guaranteed to help you eat, drink and live more organic…

Pleasantly Purple Smoothie Bowl





  • Tip the smoothie ingredients in to a blender and combine until smooth.

  • Tip in to a bowl and garnish with ingredients.

Organic Beef Stir Fry



  • Place the water, sugar, soy sauce, garlic, ginger, honey and oil in to a pot, stir and heat over a medium heat. Continue to stir until the sugar dissolves then bring to a boil.

  • In a bowl, combine a tablespoon and a teaspoon of cornstarch with two tablespoons of water until dissolved. Tip in to the soy sauce mixture over the heat and boil until the sauce thickens. Leave to cool.

  • Heat one teaspoon of vegetable oil in a frying pan, add the vegetables and season with salt and pepper. Fry until the vegetables start to brown/soften. Add two tablespoons of water, cook until the water evaporates and remove from the heat.

  • Heat two teaspoons of oil in a pan, add the beef to the pan, season with salt and pepper and cook until cooked through. Add all the meat and vegetables back in to the pan, pour the sauce on top and cook for 3 minutes and serve.

Spinach Ravioli 🥬




  • 200g Spinach chopped
  • 200g Ricotta Cheese
  • 30g Parmesan grated
  • 1 tablespoon Honey
  • A pinch of Organic Nutmeg
  • 1/4 Lemon Zest & Juice
  • 2 tablespoons Parsley chopped
  • Salt to taste
  • Pepper to taste



  • Mound the flour and semolina on a clean work surface, create a well in the middle, add the puree, spinach powder, eggs and oil in the centre. Whisk together the mixture with a fork, slowly adding the flour and salt. Knead until combined and a smooth dough forms. Wrap in clingfilm and place in the fridge for 40 minutes.


  • In a bowl, combine the spinach, ricotta, parmesan, honey, nutmeg, lemon zest, lemon juice, parsley, salt and pepper.

  • Roll the pasta dough out to around 3-4mm thick. Using a pastry brush, lightly wet one half of the dough with water. Spoon mounds of the filling (around 2 teaspoons each) onto half of the wet side leaving at least 1cm of space between each one. Fold the dry half of the sheet over lengthwise to cover the filling.

  • Press the pasta sheets together to seal the edges around the filling and to press out excess air. Use a knife to cut out individual ravioli, place on to a plate dusted with flour.

  • Bring a large pot of salted water to a boil, add the ravioli, gently stir to submerge and cook for 2 to 3 minutes.

Organic Sweet Pepper and Cream Cheese Sandwiches


  • 2 Red Bell Peppers
  • 2 Yellow Bell Peppers
  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 2 Cloves of garlic
  • 2 teaspoons Salt
  • 1 teaspoon Organic Black Pepper
  • Wholegrain Bread
  • Garlic and herb cheese
  • Cress


  • Preheat the oven to 250C, place the whole peppers on a baking tray, carefully turning twice while cooking and cook until the skin wrinkles and the peppers are charred. Leave to cool.

  • Mix the olive oil, balsamic vinegar, garlic, salt and pepper together in a bowl.

  • Carefully slice the peppers, removing the stems, peels and seeds, place the pepper slices in the bowl with the olive oil mixture. Cover and leave overnight in the refrigerator.

  • When ready to serve, spread the cheese on to a slice of bread, add the peppers and sprinkle cress, salt and pepper on top. Place a slice of bread on top and serve.

Black Bean Brownies






  • Preheat the oven to 175C and line a brownie tray with baking paper. Tip the beans, cacao powder, oats, salt, maple syrup, sugar, oil, vanilla and baking powder into a food processor until smooth.

  • Stir in the cacao nibs and pour the mixture in the prepared tray. Pop in the oven for 15 to 18 minutes then leave to cool. Once cool cut into equal squares.


  • Blend the cashews, milk, syrup, cinnamon and vanilla together until smooth. Spread on top of the brownies and sprinkle with edible flowers.

Organic Immune Boosting Juice



  • Extract the juice from two lemons, tip into a juicer a long with slices of frozen apple, ground ginger, turmeric powder and carrots and juice.

Organic Mushroom Quiche



  • Preheat the oven to 190C, line a pie dish with baking paper or grease with coconut oil.

  • Tip the oats, flour and 1/4 teaspoon of salt in to a food processor and pulse to combine. Add the butter, pulse until a coarse texture forms, add the buttermilk and pulse to combine and remove the mixture from the processor.

  • Roll out the mixture in to a circle and place in the pie dish. Gently press in to the dish and up the sides and bake for 9 minutes and leave to cool.

  • Heat two teaspoons of oil in a pan, cook the chopped onion and remove from the pan. Add two more teaspoons of oil to the pan and cook the mushroom slices while stirring occasionally. Tip the onions back in to the pan, sprinkle with 1/2 teaspoon of salt, the pepper, mustard and thyme and combine.

  • In a bowl, whisk the eggs and condensed milk together and leave.

  • Sprinkle the cheese in to the pie crust, tip in the mushroom mixture and pour the egg mixture on top. Add extra mushroom slices on top and place in a preheated oven (175C) and bake for 35 minutes or until golden brown. Once cooked, leave to rest for 5 minutes before cutting.

Organic Smoothie Bowl



  • Blend the banana, berries, spinach, blueberry and spirulina powder to a blender and blend until smooth.

  • Pour into a bowl, top with dragon fruit balls and chia seeds!

Organic Chocolate Smoothie



  • Tip the cashew milk, frozen banana, cooked sweet potato, cacao powder and chia seeds in to a blender and blend until smooth.

  • Taste and add more maple syrup if needed, pour in to a glass, top with cacao nibs and fresh strawberries.

Organic Beef and Bean Casserole


  • 2 tablespoons Olive Oil
  • 750g Beef Steak cut into pieces
  • 1 Leek chopped
  • 1 Carrot chopped
  • 2 Celery Sticks chopped
  • 2 Garlic Cloves chopped
  • 125ml Red Wine
  • 250ml Beef Stock
  • 400g Chopped Tomatoes
  • 2 tablespoons Tomato Puree
  • 200g Cannellini Beans
  • 200g Kidney Beans
  • 1 tablespoon Organic Thyme


  • In a large saucepan over a medium heat, heat the oil and cook the beef until browned.

  • Meanwhile cook the chopped leek, celery, carrot and garlic in a separate pan and cook while stirring for 5 minutes.

  • Add to the pan with the beef, pour in the red wine, beef stock, tomatoes, tomato puree, thyme and beans. Bring to the boil, reduce the heat, cover and leave for two hours.

Get Glowing Sugar Scrub


  • In a bowl, combine the sugar and 1 tablespoon of coconut oil at a time until the consistency is sandy. Mix in the vanilla extract and store in a clean, airtight container topped with lavender flowers.

  • Use after a shower or bath then rinse well to leave skin soft.

Organic Cacao Protein Balls



  • Tip the walnuts in to a food processor, combine until crumbly, add the dates and cacao powder and blend.

  • Scoop the mixture out of the food processor and using your hands make equal sized balls and dust with cacao powder.

Organic Quinoa & Orange Chicken Salad



  • Cook the quinoa according to the package directions and leave to cool in a bowl.

  • Heat the coconut oil over a medium heat in a pan, tip in the chicken and chopped garlic and stir in to the oil. Sprinkle the paprika and salt on top and stir until the chicken is cooked. Peel the oranges and cut in to segment.

  • Add the chicken, orange segments and slices of avocado to the quinoa and stir.

  • Combine the lime juice, orange juice, olive oil and honey together and drizzle on top of the salad. Sprinkle with sesame seeds and garnish with chopped coriander.

Organic Sushi Wrap



  • Make the rice according to the instructions on the packaging, rinse, drain and stir in the rice vinegar, sugar, salt and mirin.

  • Place the seaweed sheets together by wetting one side to form one long sheet. Spread rice inside, spread the chili sauce or sriracha on top of the rice, layer the cucumber, avocado and spinach and sprinkle with sesame seeds. Gently roll the sushi wrap together and seal.

Organic Strawberry Crumble Cake


Crumble Cake

Cheesecake Filling


  • Line a cake tin with baking paper.

  • Combine the flour, baking powder salt and sugars in a large mixing bowl. Work in the butter using your hands until the mixture feels grainy. Tip in the eggs and vanilla and combine.

  • Press around 2/3 of the mixture in to the bottom and side of the baking tin and place in the refrigerator.

  • In a clean mixing bowl, combine the mascarpone, soft cheese, vanilla, sugar and corn starch. Tip in the eggs and mix until combined but do not over mix!

  • Tip half of the mixture in to the chilled cake tin, place slices of strawberries on top and add the remaining cheesecake mixture on top. Crumble the remaining cake mixture on top and bake at 170C until golden brown. This will take over an hour.

  • Leave to cool, garnish with slices of strawberries and serve.

Organic Chickpea Pizza


Tomato Sauce


Tomato Sauce

  • Heat the olive oil in a saucepan, add the chopped onion and salt and fry until softened. Add the garlic for a minute then tip in the tomatoes and tomato puree, bay leaves, sugar and oregano.

  • Bring the mixture to a boil, reduce and simmer until the sauce begins to thicken. Taste and season if needed. Carefully tip in to a blender for a smoother sauce. Spoon in the basil and stir.


  • Preheat the oven to 250C, combine the cooked chickpeas and barbecue sauce in to a bowl and combine.

  • Spread the tomato sauce on to the pizza base, top with cheese and mushrooms and spoon the chickpeas on top. Sprinkle garlic powder on top, drizzle with olive oil and place in the oven for 15 minutes or until the cheese melts and the base is cooked.

Beetroot Hummus



  • Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini.

  • Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.

  • Serve with sesame seeds on top.

Organic Cheesy Pasta Bake



  • Using a knife, carefully squash the garlic cloves, add to a saucepan with the bay leaves and milk. Bring to a boil, remove from the heat and leave to rest.

  • Cook the pasta as per packet instructions, cook the broccoli and drain.

  • Melt the butter over a low heat, tip in the flour while stirring, sieve the milk and slowly add to the butter and flour mixture. Whisk until there are no lumps remaining and remove from the heat once you have a thick sauce.

  • Tip in the parsley, mustard, nutmeg, salt and pepper and half of the cheese and stir.

  • Place the pasta and broccoli in to a baking dish, pour over the cheese sauce and sprinkle the remaining cheese on top. Grill in the oven for 4 minutes or until golden brown and serve.

Organic Chocolate Date Smoothie



  • Place the milk and dates into a blender and combine until smooth. Add the banana, cacao powder, almond butter, cinnamon and ginger and blend until smooth and creamy.

Organic Turmeric Mushrooms



  • Add a tablespoon of oil to a saucepan, heat and add the onion, cardamom, cinnamon, garlic and chilli. Cook for 15 minutes or until tender.

  • Tip in the mushrooms, turmeric and 125ml of water and cook until the mushrooms are tender. Season with salt and pepper, add the chopped coriander and lime juice, toss and fish out the cinnamon stick and cardamom pods before serving.

Organic Roasted Turmeric Cauliflower



  • Preheat your oven to 220C.

  • In a bowl, combine the oil, turmeric, salt, pepper, cumin and garlic. Tip in the cauliflower and coat the florets in the mixture.

  • Tip in to a large baking tray and place in the oven to roast for 10 minutes. Remove from the oven, stir the cauliflower and place in the oven for a further 5 to 10 minutes.

  • Serve the cauliflower with a drizzle of lemon juice.

Red Pepper Hummus



  • Place the sliced pepper on the grill until the skin is charred, leave to cool and remove the skin by peeling with your fingers.

  • Place the tahini and lemon juice into a food processor and combine until creamy. Add the olive oil, garlic, cumin, cayenne pepper and salt, process until combined. Drain the chickpeas, add to the food processor and process for 2 minutes. Add the roasted peppers and pulse until smooth. (Add water if too thick.)

  • Add salt to taste and serve with sesame seeds and oil on top!

Organic Peanut Butter Stuffed Dates


  • Remove the pits from the dates, add a teaspoon of peanut butter and sprinkle your favourite toppings on top. Simple!

Banana & Almond Smoothie



  • In a blender, combine the chopped frozen banana, banana powder, plant milk, cinnamon oats, prunes and ice.

  • Pour in to a glass and sprinkle roughly chopped almonds on top.

Sweet Potato Pizza Crust




  • Tomato Sauce
  • Vegan Cheese
  • Mushrooms
  • Red Onion
  • Tomatoes


  • Peel the potatoes, cut in to cubes and place in a pan of water and boil until soft. This should take around 15 minutes.

  • Tip the oats in to a food processor and pulse until a flour consistency forms.

  • Place the chia seeds in a bowl with 3 tablespoons of water and leave to soak in the fridge for 10 minutes. You're aiming for a gel-like consistency so add more chia seeds if too runny or more water if too dry.

  • Drain the potatoes and leave to cool completely. Once cooled, mash the potatoes in to a puree, tip in the blended oats and the chia seed mixture. Add salt and pepper to taste.

  • Mix the ingredients until thoroughly combined. Line a baking tray with baking paper, spread the dough out in to a pizza shape.

  • Preheat the oven to 200C and bake the base for 15 minutes.

  • Carefully remove from the oven, add your chosen toppings and bake for 10 minutes.

Turmeric Buns


  • 1 cup oat flour
  • 2 cups whole wheat flour
  • 1 tsp organic turmeric
  • 1 tbsp dry instant yeast
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 cup water
  • 1 tsp salt
  • 1 tsp poppy seeds


  • Mix dry ingredients except the yeast and sugar.

  • Mix the yeast, sugar and a little of the water in a bowl.

  • Add the olive oil, the yeast mix, and rest of water and mix until you have a soft dough.

  • Allow to rise for about 40 minutes.

  • Preheat the oven at 180C.

  • Divide though dough into 8 and roll into 8 balls. It may help to wet your hands slightly.

  • Sprinkle to poppy seeds on top before allowing to rise for another 30 minutes.

  • Bake for 35 minutes or until golden.

Organic Salted Caramel



  • Heat the sugar in a saucepan over a medium heat, stirring constantly with a wooden spoon until the sugar melts into a thick brown liquid. Be careful it will be very hot!

  • Once melted, add the butter, stir until the butter is melted. Remove from the heat and whisk until combined. Return to the heat, slowly add in the heavy cream while stirring. Allow to boil for one minute, remove from the heat, stir in the salt and leave to cool down slightly.

  • Carefully add to an airtight container and store for up to one month in the fridge.

Golden Turmeric Milk



  • Add the coconut milk, almond milk, ground ginger, ground turmeric, coconut oil, black pepper, cinnamon stick and coconut sugar to a sauce pan and heat. Combine the ingredients and stir frequently.

  • After 4 minutes, taste and add more coconut sugar if needed. Carefully remove the cinnamon stick before serving.

Cucumber Under Eye Cream



  • Wash, peel and chop the cucumber into cubes. Pop the cucumber in a blender and blend until liquid then strain the liquid with a sieve.

  • In a small bowl, combine the coconut oil and aloe vera gel followed by the cucumber liquid. Pour into a small, airtight container and place in the fridge for an hour. Apply under eyes before bed.

Organic Everyday Vegan Breakfast


  • Tip the desired amount of organic bran flakes in to a bowl a long with the oat and millet flakes. Combine the ingredients together using a spoon.

  • Sprinkle the cranberries, goji berrics, chia seeds, pumpkin seeds and organic toasted coconut chips on top.

  • Pour your cold plant milk in to the bowl and add the crushed almonds and fresh raspberries on top.

Turmeric Teeth Whitening Paste



  • Mix the turmeric and melted coconut oil together (add the baking powder if using). Massage into teeth and gums, leave for 5 to 10 minutes and rinse!

Buckwheat and Beetroot Salad



  • Place the dried chickpeas in to a large mixing bowl and fill the bowl with water. Cover the bowl with a clean towel and leave to soak over night.

  • Preheat the oven to 190ºC. Cook the chopped onion in 1 tablespoon of coconut oil in a large frying pan over a medium to high heat. Add the buckwheat and toast for 2 minutes while stirring. Drain the chickpeas and add them to the frying pan a long with the vegetable stock. Cover the pan with a lid and allow to simmer for 10 minutes. Stir the mixture every now and then.

  • Keep an eye on the buckwheat and chickpeas as they may need more water. Set the frying pan aside to cool and bring a small pot of water to the boil and add the frozen peas to cook for 3 minutes. Meanwhile, chop the mushrooms and beetroot in to chunks and drain the peas.

  • Drizzle olive oil and lemon juice over the buckwheat and season with salt and pepper and paprika and mix. Serve in bowls with the peas, mushrooms, beetroot, chopped hazelnuts and the chopped mint leaves sprinkled on top.

Banana Pancakes




  • Sift the flour into a mixing bowl, add the sugar, baking powder, salt, cinnamon and banana powder and combine.

  • In a small bowl, mash the banana, add the coconut oil, mash together and add to the mixing bowl with the milk and vanilla. Once combined the mixture should be thick.

  • Heat a pan with coconut oil, add some of the pancake batter and cook until golden, flip and cook until golden. Continue with the remaining pancake mix. Serve with mango, jam and yogurt!

Vegan Chocolate & Banana Smoothie Bowl



  • Add 4 frozen bananas, 80ml of almond milk, two tablespoons of peanut butter, two tablespoons of cacao powder, one tablespoons of banana powder and one tablespoon of chia seeds to a blender or food processor.

  • Blend the ingredients together until a thick yet smooth mixture forms. Add more or less almond milk depending on your preference.

  • Once your smoothie is to the desired texture, pour in to a bowl. Slice the left over banana and place on top a long with a sprinkle of cacao nibs, chopped almonds, desiccated coconut and toasted coconut chips.

Chocolate Chia Pudding



  • Add the cacao powder, maple syrup, vanilla extract, milk and chia seeds to a bowl and combine.

  • Leave in the bowl for 15 minutes then mix again and leave in the fridge overnight.

  • Remove from the fridge, stir and top with granola and fruit!

Cheesy Palmiers



  • Lay each puff pastry on to a floured work surface and roll them lightly with a rolling pin. Combine the garlic, rosemary and thyme together in a small bowl, sprinkle on to the puff pastry sheets then top with grated cheese, salt and pepper.

  • Fold the pastry sheets inwards so the dough meets in the middle, brush the fold with the beaten egg. Wrap in baking paper and place in the fridge for half an hour.

  • Preheat the oven to 220C, carefully slice each roll into 12 1/2 inch slices and lay them flat on baking paper lined baking trays. Bake for 12 to 14 minutes or until golden brown.

Beetroot Latte ☕



  • Heat the milk in a saucepan with the honey, cinnamon, beetroot powder, ginger and vanilla extract over a medium heat until it begins to simmer.

  • Carefully pour the liquid in to a coffee mug. Using left over milk create a frothy shape to decorate your latte!

Chai Spiced Almond Butter Cookies


Chai Spice Mix


  • Combine coconut sugar, flaxseed/ground linseed, baking powder, baking soda and spice mix in a large bowl.

  • Add the almond butter, nut milk and vanilla extract and stir until the mixture resembles a firm dough. If you dough is not coming together in a ball add another tbsp of nut milk and mix again. Place the dough into the fridge for 30 minutes to chill.

  • Preheat the oven to 180c fan/200c/390f.

  • Remove the dough from the fridge and use your hands to form 12 heaped dessert spoon sized balls of the mixture to spread between 2 lined baking trays. Press each cookie down lightly with your hands before sprinkling with a small pinch of coarse sea salt. Bake in the oven for 10-12 minutes or until darkened at the edges but still soft to touch in the middle. Be careful not to over bake the cookies here, you want them to remain chewy not crispy.

  • Allow the cookies to cool and harden completely before serving.




Garlic Sauce

  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Oyster Sauce
  • 2 tablespoons Honey
  • 2 tablespoons Rice Wine
  • 1 tablespoon Garlic minced
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Lemon Juice


  • 128g Corn Starch
  • 1 Egg White


  • 500g Chicken, Beef or Pork
  • 2 Dried Chillies
  • 30g Leek chopped
  • 50g Bell Pepper chopped
  • 50g Green Bell Pepper chopped
  • 80g Onion chopped
  • 2 tablespoons Vegetable Oil


  • In a small bowl, whisk together the marinade ingredients. In a large bowl add the meat and coat in the marinade sauce, cover and leave in the fridge for half an hour (while you prep the other ingredients).

  • Tip the batter ingredients into the chicken and combine until coated.

  • Add a generous amount of vegetable oil to a deep pan and heat until around 175C. Add the chicken to the oil until golden brown on both sides. Place the chicken on kitchen paper to remove oil (fry one last time to make it extra crispy!)

  • In a separate pan, saute the leek and chillies in vegetable oil, add the bell peppers and onion then tip in the garlic sauce ingredients and mix until thick.

  • Tip in the chicken and gently mix until lightly coated. Serve with lemon.

Oat & Sesame Cookies



  • Preheat the oven to 190C. In a bowl combine the sesame seeds, oats, flour, baking powder, cinnamon, nuts and raisins.

  • In a separate bowl, combine the milk, honey and tahini. Add to the sesame seed mixture, combine and drop spoonfuls onto a lightly oiled baking sheet.

  • Bake for 10 to 12 minutes, leave to cool and enjoy!

Organic Golden Paste



  • Add the organic turmeric and water to a pan and gently heat whilst stirring until you get a thick paste. This takes about 7 to 10 minutes.

  • Ground the organic black peppercorns in a pestle and mortar.

  • Add the freshly ground black pepper and organic coconut oil to the paste and stir well.

  • Pour the golden paste into a jar and allow to cool before popping it in the fridge.

  • There are a number of ways to consume Golden Paste. You can eat it straight our the jar (we suggest a teaspoon in the morning and one at night) or you can add a tablespoon to your morning smoothie, your evening milk or mix in with your rice.

Pink Raspberry Martini Cocktail


  • 350g Water
  • 55ml Raspberry Juice
  • 55ml Raspberry Liqueur
  • 113ml Vodka
  • Half of a Lime Juice
  • 28ml Sugar Syrup
  • Ice
  • 2 teaspoon Organic Coconut Sugar
  • Fresh Raspberries


  • Chill two glasses by filling with ice and water.

  • In a shaker add the raspberry juice, coconut sugar, lime juice, vodka and raspberry liqueur with ice and shake.

  • Remove the ice and water from the glasses and dip the rim of the glass in to the sugar syrup then dip in to the pink sugar.

  • Strain the liquid between two glasses and garnish with raspberries.

Organic Chia Pudding


Vanilla Chia Pudding

Charcoal Chia Pudding



  • Add the ingredients to a bowl and combine thoroughly. Fill jars half way with the mixture. Place in the fridge for an hour.


  • Combine the ingredients in a clean bowl. Pour on top of the vanilla pudding, close the jar and place in the fridge overnight.

  • Serve with goji berries and enjoy!

Strawberry & Raspberry Flapjacks



  • Using baking paper line a baking tin or grease with coconut oil and preheat the oven to 190C.

  • In a mixing bowl, combine the salt and flour and rub in the margarine.

  • Tip in the coconut sugar and oats and combine. We suggest using your hands to form a dough-like consistency.

  • Press half of the mixture in to the tin and place the halved raspberries and strawberries on top.

  • Place the remaining mixture on top and press firmly making sure the top is even and releasing the juice from the strawberries and raspberries.

  • Sprinkle the almond flakes on top and place in the preheated oven for 30 minutes or until golden brown.

  • Allow the flapjacks to cool, place halved strawberries on top and then cut in to squares.

Vegan Blueberry Pancakes




  • Add all of the dry pancake ingredients in to a mixing bowl and combine. Pour in the wet ingredients and mix thoroughly until a thick yet runny mixture forms.

  • On a low heat, using a frying pan, melt a small amount of coconut oil.

  • Ladle around 60ml of the pancake batter in to the pan and cook for 30 seconds then cook the other side of the pancake for a further 30 or until the pancake begins to turn brown.

  • Repeat with the remaining pancake batter and serve on a plate with fresh or dried blueberries, toasted coconut chips and a drizzle of maple syrup.

Perfectly Pink Porridge




  • Tip the beetroot powder, oats, almond milk, grated apple, hemp seeds and maple syrup in to a pan and bring to the boil while stirring occasionally.

  • Reduce the heat and simmer until the desired consistency is achieved and add more milk if needed.

One Pan Breakfast



  • Preheat the oven to 200C, in an ovenproof skillet, heat the butter, add the potatoes and parsley and cook while stirring until golden brown and tender.

  • Stir in the garlic, salt and pepper, create small wells and break the eggs into each well.

  • Place in the oven and bake until the egg whites are set (around 9 - 11 minutes). Sprinkle with cheese, bake until melted (around 1 minute) and serve.

Festive Gingerbread Biscuits



  • In a large mixing bowl or food processor sift the flour, ginger, cinnamon and bicarbonate of soda. Add the butter and combine then stir in the brown sugar.

  • Beat the egg and golden syrup together and add to the mixture and pulse until a dough consistency forms.

  • Add the dough to a clean work surface and knead for 2-3 minutes. Wrap the dough in clingfilm and place in the fridge for 15 to 30 minutes.

  • Meanwhile, line a baking tray with baking paper and preheat the oven to 180Cor 160C for fan assisted ovens.

  • Remove the dough from the fridge and on a clean work surface that's lightly dusted with flour or icing sugar roll the dough out. Using festive biscuit cutters, cut shapes out of the dough and place on the lined baking tray.

  • Bake for 12 to 15 minutes until the biscuits are a golden brown colour.

  • Allow the biscuits to completely cool before decorating. We suggest adding natural ingredients to your icing mixture such as Beetroot Powder and Spinach Powder to form a vibrant yet healthier icing.

Organic Christmas Cake



  • Finely chop the figs and add to a large pan a long with the sultanas, prunes, cranberries and currants. Add the butter, brown sugar and 150ml of brandy and the juice and zest of an orange and lemon.

  • Place the pan on to the heat until the mixture begins to boil then lower the heat and allow to simmer for 5 minutes.

  • Alternatively, you can add the fruit and brandy to a covered mixing bowl and allow to soak over night.

  • Add the mixture to a large mixing bowl to cool. Preheat the oven to 150C or 130C for fan assisted ovens. Line a cake tin with baking paper and add a thick layer of newspaper around the outside of the tin and secure in place with string.

  • Combine the chopped almonds, flour, baking powder, mixed spice, ground cinnamon, ground cloves, nutmeg, eggs and vanilla extract to the fruit mixture. Make sure to mix thoroughly.

  • Add the mixture to the baking tin making sure to flatten the top with a spoon or spatula. Place in the middle of the preheated oven for 2 hours.

  • Carefully remove the cake from the oven and be sure to poke holes in to the cake using a skewer or knife. Add two tablespoons of the left over brandy on top of the cake and allow to cool.

  • Be sure to feed the cake two tablespoons of alcohol every two weeks. A week before you're ready to add your marzipan and icing make sure you do not feed the cake as the Christmas cake needs to be dry before icing.

  • Lightly dust icing sugar on to a clean work surface and roll the marzipan out until the thickness is around 5mm. Apply a thin layer of apricot jam to your cake using a knife and carefully place the marzipan on top. Trim the ends of the marzipan to fit the cake.

  • Allow the marzipan to dry for 1 to 2 days before adding the icing and decoration.

  • If you do not wish to add marzipan and icing to your festive cake, place whole almonds on top for decoration.

Organic Blueberry Sugar Scrub


  • Using a food processor, pulse the dried blueberries to break them down.

  • Tip the dried blueberries, blueberry powder, coconut sugar and coconut oil in to a bowl and mix until combined. Store in an airtight container.

Healthy Sweet Potato Burgers



  • Preheat the oven to 200C, place the linseed and water in to a bowl, mix and leave in the fridge for 15 minutes.

  • Cut the sweet potato in to quarters, brush with olive oil and place in the oven for 30 minutes.

  • In a pan, heat one tablespoon of oil and fry the chopped onion for 2 minutes followed by the garlic for another 2 minutes then remove from the heat.

  • Place the chickpeas in a food processor, pulse and tip in to a mixing bowl, add the sweet potato to the food processor, pulse until a mash forms and place in the mixing bowl.

  • Tip in the onion, garlic, salt, cayenne pepper, cumin, smoked paprika, chopped coriander, the linseed and water mixture and black pepper to taste.

  • Combine the ingredients together and using your hands form six burger patties. The mixture should be slightly sticky, if not add a couple drops of water.

  • Place the patties in the fridge for 30 minutes or until firm. Heat a griddle pan, brush the burgers with oil and fry until brown on both sides or cook on a barbecue grill!

  • Place the burger on to a bun, spread hummus on top of the burger followed by spinach and radish.

  • Mash the avocados in a bowl with lime juice, salt, pepper and chilli powder.

  • Spoon the smashed avocado on top of the salad and place the other half of the bun on top. Serve and enjoy!

Blackberry Icecream



  • Add the coconut milk, sugar, vanilla, salt and frozen blackberries to a blender and blend until smooth. Spoon into a bowl and mix for 10 minutes.

  • Pour into a container and freeze over night. Serve with fresh blackberries and nuts.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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