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RECIPES

BERRY SMOOTHIE

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This Berry Boost is a delicious, quick and simple smoothie you can have at any time of the day that you're looking for a pick-me-up! Morning, lunch or mid-afternoon...this smoothie is a great protein-packed energy option!

time: 5 minsserves: 1


INGREDIENTS

METHOD

  1. Add all ingredients into a blender. Blend and Enjoy!

Tropical Chai Rainbow Chia Pudding

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INGREDIENT

2 cups coconut milk

1/2 tsp vanilla extract

1/2 nectarine - sliced into slivers

1/2 mango - cheek scored into cubes and turned out

1/2 banana - sliced


PRODUCTS

1 & 1/2 tsp Mermaid Latte

1/2 tsp Velvet Latte

1 & 1/2 tsp Golden Latte

1/4 cup The Wholefood Pantry Chia Seeds

1 tbsp The Wholefood Pantry Maple Syrup


METHOD

1. Mix together the chia, maple syrup and vanilla extract.

2. Divide mixture into three bowls and mix in a latte blend to each to make the three colours.

3. Allow to set for a couple of hours or overnight.

4. To serve, spoon the three mixes into a bowl and top with fruit.

Makes 1 large bowl or 2 small portions.

RASPBERRY VANILLA PROTEIN LOAF

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What do you call a sad raspberry? A blueberry. But we promise, it'll be nothing but happiness after eating this gluten-free loaf! :)

prep: 15 mins cook: 60 mins makes:  Approx. 10 slices


INGREDIENTS

  • 1 cup almond milk, room temp
  • 1/2 cup agave (or maple syrup)
  • 1/4 cup melted coconut oil
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 3/4 cup buckwheat flour
  • 1/4 cup Tropeaka Vanilla Lean Protein
  • 3 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 heaping cup frozen raspberries

METHOD

  1. Preheat oven to 180*C (356 degrees Fahrenheit). Add almond milk, agave, coconut oil, lemon juice and lemon zest into a bowl. Whisk well and set aside.
  2. In a separate bowl, combine all the dry ingredients (everything aside from the raspberries) and mix together.
  3. Pour the wet mixture in and whisk until just combined.
  4. In a small bowl, add the frozen raspberries in and coat with 1-2 tbsp flour to prevent them from bleeding into the batter. If using fresh raspberries, skip this step.
  5. Gently fold the raspberries through the batter until evenly distributed.
  6. Transfer into a loaf pan and bake in the oven for 55-60 minutes or until golden brown and centre is cooked through.
  7. Remove from pan and allow to cool before slicing. Enjoy!