Chocolate Chia Slice

Chocolate Chia Slice

1 cup nuts
1 cup dates
2 Tbsp Cacao or Cocoa
1 Tbsp Chia Seeds
1 tsp honey
2 Tbsp Coconut Oil

Pop all into high speed blender and blend until a smooth consistency. Press into rectangular tin and freeze.


Coconut Chocolate Mousse

This one is dairy free, refined sugar free, super simple to make and it tastes a-mazing!  So simple even the kids can make it.

Coconut Chocolate Mousse.jpg

1 can full fat coconut cream
1 tsp vanilla essence
3 Tbsp cocoa powder
2 Tbsp honey

Place coconut cream in a mixer or blender.  Add honey, vanilla and cocoa powder.  Blend until smooth and creamy.  Place in the fridge overnight and take out about an hour before you’re ready to serve for a real mousse like consistency.

Tots to Teens recipes

Dairy Free Frozen Yoghurt and Muesli Bites

I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted!  I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc.  So so good and no refined sugars, which is always a bonus!  I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!

Makes about 16, depending on the size of you ice tray.  All you need is:

Using your finger and some coconut oil grease inside of each ice cube tray with oil.  You can use any cooking oil. Combine the muesli and yoghurt and mix well.  If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine.  Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture.  Freeze for at least 2 hours or overnight.  Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.



Brown Rice & Kale Bowl

This is pretty much a staple lunch in my house, sometimes I swap the ingredients around a bit depending what’s in the fridge/pantry.  The kids love it, minus the green bits of course, but I try and sneak them in sometimes.  If you cook the kale first it shrinks a bit and doesn’t look so obvious. I also love to add avocado.  And instead of brown rice you can use quinoa or couscous, whatever takes your fancy, or is readily available!

Brown Rice & Kale Bowl

Serves 1

  • 1/4 cup uncooked rice
  • 1/2 cup water
  • 1 tsp bouillon (or dry vegetable or chicken stock)
  • 1 kale leaf
  • 1/4 cup corn
  • 25g feta cheese
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp chia seeds
  • 1 egg
  • parsley to garnish

Bring water to boil and add brown rice and bouillon.  Simmer for 30 – 45 mins, adding more water if you need to.  Keep cooking until rice is cooked and water is evaporated.  Take off the stove, add the kale and mix around.  Tip rice/kale mix into bowl and add the corn, feta and pumpkin seeds, give it a good mix.  Bing shallow pan water to the boil and break an egg into it, turn to simmer and cook until poached to your preference.  Place cooked egg on top of rice mix and sprinkle with chia seeds.  Garnish with parsley.



Chocolate Chia Pudding with Cashew Cream

This Chocolate Chia Pudding is so healthy – made with energy boosting chia seeds it actually makes more sense to be eaten as a breakfast rather than a dessert.  Not only do chia seeds provide sustainable energy, they are also full of antioxidants, high in fiber and quality protein, and they expand in the stomach which in turn increases fullness and slows absorption of food.

I’ve added some brown rice syrup for sweetness, you can use honey and add more or less depending on your kids or your own taste.  Mine seem to like it as is:

Chia Chocolate Pudding.jpg

  • 1 400g can coconut cream
  • 1/4 cup cocoa or raw cacao
  • 2 tablespoons brown rice syrup or runny honey
  • 1 small to medium banana
  • 1/4 cup chia seeds
  • 1 pinch of salt

Mix all ingredients together in a blender until well combined.  Leave overnight in the fridge or at least 3 hours to set.

Cashew Cream

  • 1 cup cashews
  • 1/4 – 1/2 cup water

Soak the cashews for about 3 hours, or overnight.  Tip cashews and water into a high speed blender and blend until you have the desired consistency, adding more water if you need to – the more water you add the runnier it becomes.

You can either spoon the cashew cream over the top of the Chia Pudding, or if you have a small ziplock bag you may want to spoon the Cashew Cream into the bag, cut a small corner off the bottom and squeeze the Cashew Cream out.


Best Pumpkin Soup Ever

Pumpkin Soup Recipe

I made this delicious Pumpkin Soup recipe last night, possibly the best one yet.  I got the original recipe from Grown Ups website but changed it up a bit by using cocnut milk instead of normal milk and cooking with coconut oil instead of vegetable oil.  I also took out the honey cos I prefer my pumpkin soup to be more savoury than sweet.  Oh and I swapped cinnamon for curry powder!  So I changed quite a bit of it.

I also added a dollop of Raglan Coconut Yoghurt at the end, which finished it off so well!  So good!!

Pumpkin Coconut Curry Soup

Pumpkin Coconut Curry Soup

Here’s the original, and here’s my version:


  • 800g pumpkin, with skin and seeds removed, chopped into chunks
  • 1 medium/large orange kumara, peeled and chopped into chunks
  • 2 carrots, peeled and chopped
  • 2 tbsp. coconut oil
  • 1 litre chicken stock
  • 1 cup coconut milk
  • 2 tsp curry powder
  • 2 tsp ginger
  • 1 tsp garlic
  • 4 tbsp soy sauce


Melt the oil and add curry and ginger: swirl for a minute until it becomes fragrant. Add the vegetables and stir for a few minutes to coat them in the curry and ginger.

Add the stock, coconut milk and stir. Season with salt and pepper. Allow to simmer until the vegetables are soft and tender. Add soy sauce, puree with a stick blender or similar.

Pour into a bowl and stir in a few dollops of Raglan Coconut Yoghurt, works so well in this soup!  I also added some chives to garnish.