Pretty Pink Polyphenol Smoothie Bowl

I thought it would be a bit wrong adding red wine to a smoothie bowl, so have chosen some more ‘morning friendly’ polyphenol antioxidant sources to construct this pretty pink Blend11 smoothie bowl!

Cacao, berries & pomegranates are some of your best (& yummiest) sources of gut-supporting, heart-healthy polyphenol antioxidants!  This gluten free, dairy free smoothie bowl is full of them! Added bonus = a serve of activated Blend11 (Low FODMAP, diverse fibre, live enzymes, good fats, plant protein & loads of nutrition). The perfect pretty-pink Mother’s Day brunch – get the recipe & invite some fellow mums over! They might even stay for a red wine later 😉

Ingredients

  • 1 cup of organic frozen strawberries piled high (mixed berries will work too )
  • 2 bananas
  • 2 tsp of vanilla essence
  • 2/3 cup of Pure n Free coconut yoghurt (in naturally sweetened or unsweetened depending on your taste/mood/diet goals – both will work well).
  • 1/4 cup of kefir (dairy or coconut)
  • Scoop of plain, vanilla or berry protein powder (optional extra, not required)
  • 100g of melted dark choc (sugar-free, dairy-free options are available from health stores) to make decorative chocolate leaves
  • 1/2 cup of activated Blend11 to top your bowls with
  • Extra berries (just a few extra blueberries, strawberries, raspberries, blackberries – whatever you have, plus 1/2 a Pomegranate to decorate).

Method

1) Melt the dark chocolate in a double pan.
2) Drizzle melted chocolate into leaf shapes (use a spoon to drizzle onto baking paper) hint: if it’s hot weather, line a baking tray with the paper & keep it in the freezer for 10 minutes prior to doing this).
3) Add everything else into your blender (except the Blend11 & the extra berries & pomegranate needed to decorate). Blend until smooth. Store in the fridge until mum/s are on the way over.
4) When you’re ready to serve up, just pour the smoothie into wide bowls, top with 2 tbsp of activated Blend11, berries, pomegranate & your dark chocolate leaves from the freezer.

Serves Approx

2

Apple and Carrot Blend11 Crumble

apple and carrot goodmix crumble

This apple and carrot crumble is a deliciously warming breakfast or dessert option for the warmer mornings and evenings. Plus, it’s got vegetables in it – so it’s a win!

Ingredients

Base:
– 1 apple diced
– 1/2 carrot grated
– 1 tbsp coconut oil
– 1 tbsp honey

Crumble:
– 1/2 cup Blend 11
– 1 tbsp coconut oil
– 1 tbsp honey

Method

Pre-heat the oven to 180 degrees.
Combine the ingredients for the Base in a baking dish.
Bake in the oven for approx. 10-15 minutes.
Mix ingredients for Crumble in a separate bowl and then spread over the top of the cooked Base ingredients.
Cook until the top is golden brown (approx. 5-10 mins)
Remove from oven, allow to cool for a few minutes before serving with Pure N Free coconut yoghurt.

Serves Approx

2

Thank you to Katherine for this recipe!
kbsugarfree@hotmail.com

Cherry Ripe Chunks

cherries, chunks, cherry ripe

This recipe is amazing if you’re a recovering Cherry Ripe addict – just like the ‘real’ bars…only they taste way better cos they’re made from real food! So easy, the perfect GF vegan dessert or just to have in the freezer for treats!

Ingredients

1x 750g Vegan BallBag
90g coconut oil
3 tsp vanilla essence
2.5 cups of fresh cherries, chopped
1 cup shredded coconut
200g dark chocolate, melted

Method

1. Empty your BallBag into a large bowl & add coconut oil & vanilla essence, mixing until evenly combined with hands.

2. Melt your chocolate in a double saucepan.

3. While chocolate is melting, blend 1/2 the cherries with the shredded coconut until you have a rough cherry coconut ‘paste’. Mix this paste & the remaining chopped cherries into the melted chocolate, this is your topping.

3. Press the BallBag mixture firmly into a paper-lined baking tray or container (about 5-7mm thickness is good).

4. Spoon the choc-cherry mixture on top & spread evenly, pressing down firmly & into the edges of your baking tray/s.

5. Place into the freezer to set, then chop into bite size chunks once solid. Store in containers.

Serves Approx

You will have enough Cherry Ripe Chunks to see you through at least 2 breakups – this seriously makes tonnes!

Choc Blackberry Tarts

Amazing guilt-free summer dessert! Deliciously cold, totally decadent & gluten free, dairy free & refined sugar free! These look amazing & are so simple to make – plus, use your imagination & there are loads of variations possible!

Ingredients

Cases:
2 cups Vegan BallBag mixture
2 cups frozen blackberries (frozen raspberries, cherries or boysenberries would work equally well).
50ml coconut oil (add a dash of vanilla essence to mask the coconut a little if you’re not a big fan, or use a ‘not-so-strong’ tasting one).

Filling:
Natural unsweetened coconut yoghurt (though you could use any thick yoghurt in a plain, vanilla, berry or choc flavour). Coconut ice cream would be amazing in these too.
Extra berries for the top. You could go all out & drizzle some melted dark choc on top too (I didn’t, but might do it next time!)

Method

1.Blend the blackberries, coconut oil & BallBag mix in a food processor until smooth(ish).

2.Spoon your semi-frozen purple mixture into a silicone muffin tray & use a spoon / wet fingers to press mixture into the sides & shape a hollow into the centre (make sure the ‘walls’ are relatively even & at least 3-5 mm in thickness, but don’t worry if they look a bit messy)!

3.Place in the freezer to set hard (I left mine for a few hours).

4.Remove cases from the freezer, check that they’re solid & then remove each one quickly from your silicone tray by pushing the bottoms up & ‘inside out’. (Or just take one out at a time if this is ‘your’ special clean treat – the rest will keep in the freezer for weeks!)

5.Fill your case / cases with dollops of yoghurt & top with another frozen berry, eat straight away / once the shell is semi-defrosted (soft enough to spoon through easily, but not too melty!)

Serves Approx

7-8 big muffin size tarts or loads of tiny bite size ones.

Rum Ball Christmas Tree

Feast your eyes with this Rum Ball Christmas Tree recipe that is oozing with yumminess and will surely be a hit to kids and definitely adults!

This was so much fun to make! So pretty & a practical & healthy dessert that also adds some seriously festive vibes to your table!

Ingredients

2 x 750g Vegan BallBags (for a big tree to feed loads of people)
1.5 cups currants
1 cup raisins
1/2 cup of rum or to taste
2 dessert spoons of mixed spice
120g coconut oil

200g block of dark chocolate for ‘glue’

Dessicated coconut for rolling your balls in

Raw Cacao or white chocolate buttons

Handful of hazelnuts, bunch of mint  (optional / decoration round the base)

1 punnet each of raspberries, strawberries & blueberries, a bunch of small red grapes, 1 cherry for the top!

Method

1.Pour rum & mixed spice over your currants & raisins, mixing through well then leave covered in a large bowl to soak overnight.
2.Next day, add BallBag mix & coconut oil into the bowl; mix well, squeezing mix together with clean hands until well combined.
3.Shape mix into balls, a few different sizes (i.e. lots of bigger ones for the lower layers, then less medium sized & even fewer small ones, plus a few teeny tiny ones for the top of the tree. You’ll need to work out quantities based on the size of your planned tree (see next step). Set balls aside in the freezer until ready to construct your tree!
4.Make a cone using some cardboard, that sits nicely on top of an upturned bowl (or just a larger cone sitting directly on a plate should also work fine). Ensure that your cone is small enough that you can fully cover it with balls, leaving only small gaps.
5.Melt your dark chocolate into ‘glue’. This will be used to stick all your fresh berries to the tree, as well as glueing the balls into place.
6.Centre the bowl / cone on a plate.
7.Dollop / drizzle some melted chocolate around the bowl, so that your first layer of balls can be ‘glued’ into place by pressing them into the melted choc circle.
8.Arrange your first layer of balls on the choccy glue.
9.Place a little choccy glue onto the top (slightly towards the inner side) of the ball circle, & press your 2nd layer of balls onto the glue (leaning against the bowl / cone for support). .
10. Continue layering your balls against the cone to cover it, using slightly smaller balls as you add more levels – so the balls are biggest at the bottom, smallest at the top, & your cone is covered (there may be gaps, that’s fine – you’ll fill those with berries).
11. Place tree in the fridge to ‘set’ the glue.
12. Dip cold fresh berries into your leftover choccy glue, then press them gently but firmly into any gaps (glue them so they sit on top of balls).
13. Use raw cacao buttons (or white choc drops) to stick onto any visible globs of glue / arrange them on the tree to look like fairy lights.
14. Place the tree in the fridge to fully set until ready to serve.
15. Arrange some fresh mint / something green at the base to make it look extra Christmassy on your table!

Serves Approx

Depends on how many balls you’ve made / size of the tree.

Enjoy this recipe!
jeanie@goodmix.com.au

Breakkie-brunch Jars.

Healthy breakkie on top, morning tea treat on the bottom. You can eat the top for breakfast, then screw the lid back on & keep the bottom for morning tea! Make a few of these on Sunday evening, ready to start the work week off with breakfast & morning tea sorted! Or maybe these could be your perfect ‘post-workout jars’?

Ingredients

Dessert base: (goes in first).
Pure n Free Salted Caramel or Chocolate Mousse coconut yoghurt
Vegan or Whey BallBag mixture (or crumbled up balls / slice)
Banana slices

Breakfast top: (on top of the sweeter stuff).
Activated Blend11 (approx 2 tbsp or whatever amount feels best for you)
Natural unsweetened yoghurt (natural greek or coconut)
Mixed berries (strawberries, raspberries, blueberries etc)

Method

Into clean jars place your ingredients, layered so the sweet layer goes in first & breakfast layer on top.

Serves Approx

Varies depending on jar size etc

Raw Carrot Cake Slice

goodMix Carrot Cake

This tastes amazingly like a moist slice of carrot cake – but is gluten free, grain free, dairy free, sugar free, paleo, vegan…ticks a LOT of boxes & is super-yummy!

Ingredients

For the Slice:
1x Fruity BallBag 375g
1 cup of grated carrot
Zest of 1/2 an orange
Juice of 1/2 an orange (add gradually)

1 tsp of Cinnamon
1/2 a tsp of Nutmeg
1/2 a cup of crushed walnuts

 

For The Icing:
2 cups of raw cashews, soaked in water for an hour or so, then drained & rinsed (spin in a salad spinner to dry quickly).
2-3 tablespoons of natural unsweetened coconut yoghurt (I used Pure n’ Free)
Lemon juice – approx 1/2 a lemon, but be guided by taste & texture
Lemon Zest (optional extra to make your icing really zesty)

 

 

Method

For the Slice:
In a bowl, mix your grated carrot into the ‘Fruity BallBag‘ mix
Add the orange zest, nutmeg & cinnamon, plus the chopped / crumbled walnuts.

Gradually squeeze in the orange juice, mixing with clean hands as you go. Do a few ‘squish tests’ as you go to see if it’s moist enough to bind. Keep adding juice until it’s sticking easily together, like a moist, tough dough.

Press the ‘dough’ into a cheesecake / tart dish, flatten well (& press into all the edges), then place into the freezer to harden.

For The Icing:
Blend your soaked & drained cashews with the coconut yoghurt & lemon juice until nice & smooth. When blending, aim for a consistency is thick & creamy but easily spreadable (add more yoghurt if too thick / solid).

Spread the icing over the base, & grate some lemon or orange zest over the top before placing back into the freezer.
Leave on the bench for 20mins when ready to serve, to allow the frozen ‘cake’ to soften a little. Sprinkle with cinnamon & crumbled walnuts, garnish with more zest if you like…the perfect treat for carrot cake freaks! This can be stored / served straight from the fridge too – but will be soft, not firm.

Serves Approx

10 slices

 

Mint Slice Vice

goodMix minty biscuit

If a sneaky mint slice is your after-dinner vice – this easy recipe is ‘less naughty more nice’ ?  Grab or make it, this Minty biscuit either way this is too good to resist!

Ingredients

1x BallBag – vegan or whey 375g
Coconut oil 50g
Cacao butter 50g
Organic food grade Peppermint oil 5 drops
Activated buckwheat / buckinis 100g
Nut butter (cashew / almond / abc) 50g

Method

1.Soften all the oils (coconut, cacao butter, nut butter) in a large saucepan on low heat.
2.Take off the heat & add the BallBag mix.
3.Mix well together into a chocolate minty ‘dough’.
4.Roll out to approx 3-4mm thick on a large cutting board or tray, in between 2 sheets of baking paper.
5.Place in the fridge to harden
6.Take out & cut into bikkies / sticks / shapes / break into shards…
7.Hide well in your fridge or freezer.

Serves Approx

Makes approx 30 bikkies

Hope you enjoy this recipe!
Jeanie Xx

PEANUT BUTTER CHEESECAKE

goodMix cheesecake

A healthy twist on a cheesecake.  Smooth and creamy,  each bite of this Peanut Butter Cheesecake is a delight!

Ingredients

Base:

1 and 1/2 cups ballBag mix
2 tablespoons runny coconut oil

Filling:

1 can organic full fat coconut cream, chilled
1 and 1/2 cups natural peanut butter

Method

Base:

Mix ingredients together in a bowl and press into a lined cake tin. Set in fridge or freezer until firm.

Filling:

To a large bowl add coconut cream and peanut butter, using an electric beater whisk until smooth and fluffy.
Pour over base, top with crushed peanuts and set in fridge.

Serves Approx

8

Thank you to The Fit Kitchen with Siobahn for this recipe!
the_gordons@outlook.com

Pre n Pro Parfait

Parfait for Breakfast

This Pre n Pro Parfait for breakfast is so quick, easy, super-yummy…& so good for more than just your gut :-)

Ingredients

2 x tblsp of activated Blend11
3 x tblsp of Pure and Free coconut yoghurt the natural unsweetened has a very high probiotic count.

Method

Activate your seeds & leave overnight  (see activation video)
Add seeds, coconut yoghurt & fruit to your glass or jar in layers
&…eat – so simple.

Serves Approx

1

Easter Ball Bunnies

School holiday kitchen creativity! A fun way to get the kids interested in making their own food.

Ingredients

– 1x vegan, whey or fruity BallBag
Coconut oil or water to bind ball mix together
– Strawberries
– Blueberries
– Pecans
– Hazelnuts
Desiccated coconut
– Melted dark chocolate
– Toothpicks

Method

1. Moisten the dry BallBag mix with the oil or water & combine well by squeezing through with your hands.
2. Shape 2/3 of your BallBag mixture into larger ‘body balls’ & the other 1/3rd into smaller ‘head balls’. Put them all into the fridge to set.
3. Melt the chocolate in a double saucepan, whilst toasting the hazelnuts if desired.
4. Chop your strawberries into ear-shaped slices (or you can use pecans for ears), & dip them into the melted choc, then the desiccated coconut. Lay them out onto a sheet of baking paper or leave to sit in an ice cube tray. Refrigerate so they set.
5. Dip your bunny ‘tails’ (blueberries or hazelnuts) into the melted chocolate then the coconut & lay out on the baking paper trays. Refrigerate til set.
6. Once everything is hard, it’s time to construct your bunnies! Use toothpicks & / or melted chocolate to stick the body parts together!

Serves Approx

Depends on size of BallBag & your bunnies! Approx 17 for a large BallBag.

Chocolate Crunch Pondy Banana Nice Cream Bowl

I scream, you scream, we all scream for green ice cream! This creamy green banana nice cream goes perfectly with crunchy chocolate buckwheat clusters. Packed full of superfoods with the added boost of PondWater, our very own SuperGreen’s powder this recipe is sure to be your new favourite treat!

Ingredients

Chocolate Buckwheat Crunch

– 1 cup buckwheat, soaked overnight in water and a small splash of apple cider vinegar(8 hours)
– 2 tsp hemp seeds
– 2 tsp cacao nibs
– 1 tsp maca powder
– 1 tsp cacao
– 1 tbsp coconut oil
– 1 tbsp of rice malt syrup
– Pinch of cinnamon
– Pinch of vanilla powder (or essence)

Banana Nice Cream

– 3 small frozen ripe bananas
– 1/4 cup of almond milk
– 1 tsp of PondWater SuperGreen’s powder

Method

1. Preheat oven to 150 degrees
2. Mix all buckwheat crunch ingredients together
3. Line a baking tray with baking paper
4. Spread out the mixture leaving a few sections clumped together
5. Bake in oven for around 90 minutes, checking regularly or until mixture is dry to touch
6. Add all nice cream ingredients to a high speed blender or food processor and blend until smooth
7. Pour nice cream into a bowl and sprinkle buckwheat clusters on top

 

Serves Approx

Buckwheat Crunch Clusters – 3

Banana Nice Cream – 1