Wholesome Daily

Monday vibes 💫

A special mama loving blend of Rose, beetroot and pomegranate combined to make a nurturing hormonal supportive smoothie bowl served with fresh berries and some salted caramel mini chocolate pineapples I made , just because 🍍❤️
Ingredients ✖️ 3 frozen chopped bananas
1/2 cup coconut milk
1 tsp rose water
1 tsp 100% Freeze dried beetroot powder
1tbs 100% Freeze dried pomegranate powder (ground, see notes below)
1 tbs Black Chia seeds
1/2 tsp vanilla bean powder ✨ 1 cup of Freeze dried pomegranate arils ( grind using your high speed blender or mixer into fine powder ) store in an airtight glass jar and use in smoothies or raw cakes👌🏻✨ Blend all ingredients until smooth , transfer to a bowl and decorate with your favourite toppings like I have here. 😋

LOVE POTION ❤️ Pink Dragon fruit smoothie bowls✨💕 ✖️👉🏼 to feed my lil family this afternoon treat I blended 4 frozen bananas, 1 tbs coconut yogurt, 2 tbs of dried pink pitaya powder (perfect pantry staple for when you can't get your hands on the fresh pitaya! 😉) combine all ingredients into your blender , churn and serve ~ add you toppings, I used some fresh berries, nuts, seeds and coconut shreds from serve in your fave 🌴and Sprinkle with
L❤️VE because love rules above all 👌🏻✨✨ Speaking of LOVE anyone read the gorgeous book 'believe in yourself and do what you love' by Kate James? It's a wonderful read I highly recommend ! ✨✨

Super Rainbow 🌈 Salad 🥗
Light and fresh salads are the 💣 through summer , and this one has become a fave it's so quick, easy and delicious! I also paired this combo with 's creamy cashew sour cream base, have you tried it yet ? Sooo good! My cashew cheese would never turn out soft and creamy and Andy's method produces the creamiest plant based dressing! Thanks girl! Check out her page with the link to her blog for the recipe! I also couldn't help use a couple of star shaped avocado 🥑 inspired by the innovative because this was tonight's family dinner and the kids love those 👌🏻Salad Recipe 〰 1/4 purple cabbage finely shredded
4 large carrots, Juliened
1 bunch of kale, chopped and massaged with 1 tbs coconut oil and 2 tbs of pure maple syrup
1 large zucchini, Juliened
1 large avocado, sliced to serve
1 cup h**p seeds through salad to serve
All staple panty ingredients from 👍🏻

Can't get enough of Chia jars this summer.🙋🏼🌴💦Not only are they quick and easy but they make the most nutritious and satisfying of breakfasts 😉⭐️ It was back to school this week but we are still in beach mode and enjoying the Summer ☀️ ( who made up that rule right? 👎🏼 Go to school in summer! Ugh!) Sooo I have been making these grab and go Chia jars the night before and my little surf groms 🏄🏼🏄🏼‍♀️💦 (and dad too ) are having them after early morning surfs before school , keeping them alert and full of energy 💥Health benefits of chia seeds include a good supply of protein, energy, a good source of omega 3 fatty acids, antioxidants and high dietary fibre. ⭐️ If you can't get your kids to eat Chia I highly encourage you to try again! Mix with a little coconut yogurt + maple syrup and their favourite fruit and their little tastebuds should love it 👌🏻 I buy Australian 🇦🇺Grown black Chia from a higher nutritional content than the white I believe 🤔they also a have a huge selection of pre made granolas and cereals to suit any diet from vegan to fructose free and it's all sold by weight so you can grab as much or as little as you like of the blends to try! My kids fave right now is the
Organic Raw Deluxe Activated Buckwheat blend 👌🏻 filled with activated buckwheat , goji berries mulberries ,cacao nibs and more.
For the Chia basic recipe I use is generally ~ 4 tbs black Chia seeds
1 cup of coconut yogurt
1/4 cup coconut mylk
1 tsp vanilla powder
Maple syrup to taste (optional ) then I add my additional flavours like raw cacao, fruit etc I also like to add layers of granola or breakfast blends to give more taste and depth to the Chia jar for the kids just like I have done here 👌🏻 Combine all ingredients and stir thoroughly and set aside for 15 mins or overnight in fridge . Add your toppings and enjoy! Yew! 🤘🏼

Happiest of Thursdays everyone! ❤️

When you can't decide on a Chia parfait or smoothie bowl for breakfast 🤔....combine the two 👊🏻 This combo is the 💣 you guys!! If you love peanut butter and chocolate (who doesn't right!) then you will love this little combo ❤️ Give it a try if you haven't already. It's quick, simple and delicious! 🥜🍌 For the Chocolate Chia 〰

5 tbs black Chia seeds
2 tbs cacao powder
1 cup coconut mylk or milk of choice
1/2 cup Coconut Yogurt or your choice of dairy free yogurt
1 tsp vanilla powder or essence
2-4 tbs maple syrup (or less to taste) but it helps combine the cacao powder well for the chia parfait.
Combine Chia seeds with the wet ingredients and whisk well then add remaining ingredients until combined. Set aside in fridge either overnight or whilst you make your smoothie. ✨✨ For the ' nice cream ' smoothie bowl 〰

2-3 large frozen bananas
1 tbs coconut yogurt
1 tbs vanilla powder or essence

Peanut butter and
cacao nibs to serve
Combine all ingredients into high spend blender until a smooth creamy ice cream consistency is achieved 👍🏻⭐️⭐️ Transfer portions into bowl, stir through your favourite peanut 🥜 butter and top with peanuts and cacao nibs for extra crunch ! 😋

Serve in sustainable for a refreshing kickstarter summer breakfast or for those tropical vibes 🌴👌🏻 and help the planet as well ! 💦🌏

Summer Days 💦

ACAI BLUEBERRY POPSICLES 💕☀️ Nothing better and more refreshing than an icy cold popsicles on a hot summers day. 😜 I'm a huge fan of making leftover smoothies (I always make too much ! 🙈😂) into popsicles! The kids love them and think its just awesome it keeps them away from wanting the not so healthy popsicles out there 👍🏻 For these acai popsicles I used Certified Organic Acai powder its 100% freeze dried at low temperature to retain the natural flavour and nutritional profile of the famous Acai berry fruit and has no fillers or nasty ingredients 👊🏻 If you would like to try this combo , the recipe I used was 2 frozen bananas,
1 cup frozen blueberries ,
4 tablespoons of Acai powder ,
Dash of coconut water . Blend all ingredients until smooth and
Freeze into popsicle molds until set 👌🏻 if you would like to use recipe as a smoothie like I did originally just add extra coconut water until your desired consistency 🌺

To all my Insta friends In Australia, hope you are staying cool in the midst of our hot summers and to my Insta friends in the middle of winter sending you all some Aussie sunshine and love ☀️💦😘

'Tis the season for delicious fresh cherries 🍒 so with the abundance of cherries this time of year it makes sense to make a cherry bomb shake for the kids to devour ✨ a simple recipe but a staple for the kids and a great way for them to get creative in the kitchen and aware of what ingredients to use~ a creamy dairy free , guilt free treat for the kids these holidays, a simple blend of 3-4 frozen bananas, 1 cup coconut water or mylk , 1/4 cup coconut yogurt and 1 1/2 cups of fresh pitted cherries and a handful of ice for extra chill ❄️I also added some choc coated cacao nibs and choc coated raspberries for cherry ripe vibes ✌🏼get these goodies from my fave pantry staples bulkfoods store

Salted Caramel Chia jar served with creamy vanilla coconut yogurt , grain free breakfast blend and topped with adorable vegan salted caramel choccy pineapples 🍍🍍 (because you know I love anything pineapple, you should see my house 🙈🍍🍍😂) I'm slightly obsessing over salted caramel everything right now so this jar hit the
spot ✌🏽️combining the mesquite , lucuma and coconut sugar and sea salt combined give the yummiest salted caramel flavour 👊🏼 🌟🌟🌟🌟 CHIA SALTED CARAMEL 😋

3 tbs chia seeds
250ml of almond milk
1 tsp vanilla powder
2 tsp mesquite powder
1 tsp Lucuma powder
2 -3 tsp coconut sugar
1/2 tsp sea salt or to taste
Add the chia seeds, milk, vanilla, mesquite and lucuma into a bowl and stir until well combined. Soak in the fridge overnight or for at least two hours.

Serve with your favourite granola or breakfast blend and creamy coconut yogurt 👊🏼 Happy Weekend I hope you all have had an amazing weekend 😘

Birthday vibes ✌🏽️🍰💝 My daughter and I made 's raw chocolate cake and it was the 💣 No prep required , super easy and cashew free 😍 made in 25 mins plus chilling time, it's the go to raw cake if you want cashew free or forget to soak cashews . It's rich fudgy chocolatey goodness with figs and hazelnuts making an appearance and a perfect no bake cake for all levels. I made it by omitting the honey and bee pollen and used maple syrup and cacao nibs 🌿 I'll pop the link in my bio to Jamie's recipe or just google raw chocolate cake 🎂
Thanks to my gorgeous family for my amazing framed tropical dreaming 🌴☁️☁️ canvas, it's insane 💫 You can sneak peak it in the background here 😉
Happy midweek everyone! ❤️❤️

Chilling out today thanks to the non stop downpour of rain and the chilly weather ❄️ 🙈 the perfect day for reading a book snuggled up by the fire and dreaming of paradise thanks to my pal and his rad book Cinema Paradiso 🌴 Together with a little self pampering trying out the new cacao firming and self tanning mousse , vegan friendly with added coffee, ginger and mandarin 🍊 it's so lightweight and gives the perfect deep bronze tan so I can pretend I have been on an island for the holidays 😜😂😂 served up with a yummy bowl of crunchy cacao millet and nut granola 👌🏼 can you guess the nut butter lurking in the background and on my breakfast .....made with nutritious Aussie grown nuts and found at my favourite bulk store It's not cashew or almond...its native to north eastern parts of Australia , Hawaii , Brazil and South Africa, who wants to guess! So much goodness ❤️

Lunchbox prepping with ✌🏽️ Ready for a new week ahead. Breakfast, lunch and snack all sorted. Grain free, sugar free breakfast with coconut yogurt and berries, sprouted hummus dip with veggies for snack and cauliflower sushi with avocado for lunch, all homemade with love for my kids. My kids have been using lunch boxes for the last few years, no more replacing a lunchbox due to breakage or odour, these lunch boxes are made of high quality stainless steel are durable eco, easy and awesome. I love that I can Protect my kids health and the health of the planet 🌏 NO waste, no worries 👊🏼

Healthy donut party 🍩🍩 I know I'm a little late to national donut or doughnut 🙊 day but using pantry staples picked up from I was able to conjure up these babies for an after school treat for the kiddies 👊🏼 I couldn't decide on chocolate or salted caramel so why not do both right!
CHOCOLATE AND SALTED CARAMEL HEALTHY VEGAN DONUTS RECIPE ~
2 cups spelt flour (can substitute all purpose or GF flour if you wish)
½ cup coconut sugar
1/4 cup organic maple syrup
⅔ cup raw cocoa powder
1 tsp baking soda
½ tsp sea salt
1 cup almond milk
2 chia 'eggs'
4 tbsp coconut oil, melted
2 tbsp coconut yogurt
1 tsp apple cider vinegar
1 tsp. pure vanilla powder

For The Chocolate Glaze
Melt 80g of raw sugar free chocolate (I used dark choc from )
For the Salted Caramel Glaze ~
Melt 80g of raw sugar free chocolate (I used dark salted caramel chocolate from )
How to 🍩

Preheat oven to 180 degrees C
In a large mixing bowl, combine the dry ingredients, including the spelt flour, coconut sugar, maple syrup, cacao powder, baking soda, and salt and Mix well. Add the wet ingredients and combine until smooth batter is achieved.
Transfer to your donut tray. The batter should fill of the ¾ the mold, as they will rise when baked.

Place in the oven and bake 18-20 minutes, or until cooked through.
Allow the donuts to rest in the mold once removing from the oven for 2-3 minutes, then remove from the mold, and transfer them to a cooling rack and allow to cool completely.

Melt chocolate at low temperature. Transfer into bowl and Dip your donuts into chocolate and then put on wire rack to set. Top with your favourite ingredients. I've used yummy caramelised buckwheat and cacao nibs 👌🏼

Weekend vibes ✌🏽️ Farm bowl 🌱🌱 filled with local goodies picked up at the local farmers market , sweet potato fries, golden Beetroot , juicy figs ( staying around a bit longer thanks to the unusually warmer weather for this time of year), avocado, turmeric and black pepper spiced Byron Bay chickpeas, baby tomatoes, beet kraut , served on a bed of golden beet leaves and drizzled in a sweet coconut balsamic 👌🏼

It's the simple things 🌱..speaking of ...anyone seen that adorable clip that's gone viral of the mum that buys herself a chewbecca Star Wars character mask..it's so awesome and gives you a good belly laugh! Anyways back to the drink ..Coconut milk, turmeric latte , otherwise known as Golden Mylk ⭐⭐️ ️Change in seasons brings change in food and drinks. Sipping on this immune boosting powerhouse on this cold day ✌🏽️ ...the star ingredient , turmeric 👊🏼a potent anti everything (look it up!!) Combined with organic maple syrup and chai spices picked up at my favourite no waste bulk pantry staples store The Source Bulk Foods Aussie peeps there are over 25 stores Australia wide so be sure to look up a store near you, pantry essentials galore!! RECIPE ~
2 cups coconut milk
1 tsp turmeric powder
1/5 tsp black pepper
1-2cm piece of fresh ginger sliced
Maple syrup to taste, I used 1 tsp
Optional, add a selection of a pinch of Chai spices to taste like cardamom, cinnamon and nutmeg.
Method - Mix all ingredients in a small a small sauce pan and mix well. Turn the heat to medium high and stir constantly well combined until desired temperature.
Adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, so don't skip the pepper!!! You can even store any leftovers in fridge add to your favourite porridge or chia jar. 👌🏼

NUTS FOR COCONUTS 🌴🌴 Want to serve up your nice cream , in a beautiful coconut shell bowl and be swept away to paradise like I have ?
have got you covered 👊🏼 Meet my new super deep coconut shell bowl serving up nice cream for 4 perfectly 👌🏼 their coconut shell bowls are from 100% organic wild coconuts, each coconut is hand picked, flesh and water used first for food then cut, cleaned and finished by local Balinese people. No waste 👊🏼 it ain't called the tree of life for nothing 🌴✌🏽️

COOKIES AND CREAM RAW SLICE anyone?
Before I get to the recipe just wanna say today I am thankful for the moment, to not worry about the future , but the moment at hand and doing the best I can do being a busy mama and navigating life.
Today I am also thankful to over 50,000 of you beautiful souls supporting my wholesome journey and what I feed my friends and family.
I want to use this platform to encourage you (and myself!) today and let you know many of you like myself can feel busy, worry about small things, and even what tomorrow will be bring but all we have is now, things can change in an instant for good or bad but there is always a new day ahead.
COOKIES AND CREAM raw vegan slice recipe will be in comments below featuring some of my favourite ingredients ( almonds coated with white and raw choc with a caramel centre and choc coated cacao nibs 👌🏼) from the best no wastage store around an interactive no waste shopping experience foodie heaven with stores all over Australia ✌🏽️

RECIPE I 👇🏽👇🏽😘

COOKIES AND CREAM RAW VEGAN SLICE

Base

1 cup macadamias

1/4 cup pecans

4 tbs raw cacao powder

½ cup desiccated coconut

10 medjool dates, pitted

1 tsp lucuma powder

2 tbs rice malt syrup

¼ tsp Himalayan salt

Filling

2 cups raw cashews (soaked overnight , rinsed & drained)

½ cup maple syrup

1/4 cup coconut mylk

1/4 cup coconut oil, melted

1/4 cup coconut butter, melted

1 cup of raw choc coated sugar free vegan cacao nibs available from

1 cup mixed blend of raw choc coated sugar free almonds from

How To Line a medium sized baking tin (at least 3.5cm deep) with non-stick baking paper – extend paper above the sides, so you can pull slice out when set.

• To make base, process all ingredients in a food processor until crumbly and mixture starts to stick together – if mixture is too dry add a small amount of extra rice malt syrup.

• Next press mixture evenly into base of the lined tin. Refrigerate while you make the filling.

• For the cookies and cream filling, blend cashews, and maple syrup then add melted coconut oil and melted coconut butter in food processor until smooth. Add your choc coated cacao nibs or equivalent. Gently folding through.

• Transfer to the freezer for an hour to firm. Remove slice from freezer. Top with more Cacao nibs and those special raw choc coated almonds you picked up from

• Return to freezer for a few more hours (or refrigerate overnight) until set. Remove slice from tin and cut into slices. Store in an airtight container in fridge or freezer. Remove from fridge 15 minutes before eating, to soften slightly and enjoy ✌🏽️

Layered maqui berry chia jar with coconut yogurt, chia seeds and buckwheat picked up from The Source bulk foods , fresh fruit and the last of my frangipani flowers for the season 🌸

FOOD FOR THOUGHT ...Did you ever stop to think that your best stories come from your struggles , the seeds of your successes are in your failures. Just like this layered chia jar layer upon layer, upon layer of lessons in this life and still learning! ✌🏽️ RECIPE for the maqui chia you will need ~ 2 tbs chia seeds mixed with 1/2 cup of your favourite nut mylk and 1 cup coconut yogurt , 1 tbs maqui berry powder and 2 tbs of maple syrup (optional) . Combine all ingredients stirring well. Set in the fridge until set. Then layer. Lastly add your desired toppings. Everyone's fave for a reason satisfying for the toughest critic and kid approved 👊🏼 Have a wonderful week 💕💕

TROPICAL DREAMING 🌴💦 Today's breakfast had me dreaming of paradise (again 🙈💦🌴) 'Tropical Digest' Natural muesli by Morlife a blend of ancient superfoods, quinoa, chia, buckwheat & amaranth, jam packed with omega 3, fibre (soluable and insoluable) , psyllium, enzymes pre and probiotics for a complete digestive solution ~ with a splash of the tropics , coconut flakes and papaya💦 a complete functional breakfast cereal to supercharge your digestive power, the perfect start to the day ✌🏽️ how ~ simply combine 1/2 cup of Tropical Digest by Morlife (available in health stores or in health section at supermarkets) with your choice of plant based milk . I used homemade coconut topped with some coconut yogurt and fruits. 🍓🍌🍓🍌

Fig, Beet, rocket and Pink Quinoa salad 🌱

Sending out big hugs to all the beautiful mamas out there and hope you had the happiest Mother's Day 💕
Today we got to munch on this vibrant pretty in pink salad I made especially for Mother's Day lunch adorned with some fresh juicy figs and pomegranates ❤

So in love with figs, not only are they a great source of fibre and full of vitamins and minerals but they are such a versatile ingredient -they can add a burst of sweetness to all kinds of dishes just like this one👌🏼 You will need ~
1 cup uncooked quinoa (preferably soaked)
2 cups water

4 raw beetroots (Peeled and chopped)
4-5 figs
3-4 cups of rocket
Zest of 1 large lemon
Pomegranate arils from 1 fresh pomegranate
Place rinsed quinoa, water and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat to a bare simmer and let gently cook for approx 15 minutes. Set aside to cool in a large mixing bowl.
Add half of the chopped Beetroot to the quinoa and also some pomegranate juice from your pomegranate to cover the quinoa and give a pink colour.
Combine the rocket , quinoa, pomegranate and beet. Add your fresh figs and lemon zest . Drizzle with your favourite home made dressing if desired , I used a simple coconut balsamic . ❤️❤️

Lazy Sunday's ✌🏽️

When your hubby makes you choc vegan pancakes paired with a killer selection of your favourite fruits dipped in medicinal raw chocolate for afternoon snacking and connecting. 👌🏼

All dry ingredients for the pancake mix are from our favourite bulk food store ✌🏽️

The Source Bulk Foods has over 20 zero waste bulk food stores around Australia !

Buy bulk and waste free pantry staples and other health foods at your local and get your other half to make you these! Recipe below 👊🏼

Hubby's choc vegan pancake recipe 🌱🌱

1 tbs pea protein
1 cup buckwheat flour
1 tbs Apple Cider Vinegar
1 tsp aluminium free baking powder
1 tsp cinnamon
1 tsp vanilla powder
3 tbs raw cacao powder
1 1/2 cups almond mylk
1 tbs sweet potato flour

Combine & blend all ingredients until you have a smooth consistency. Heat your pan with some melted coconut oil . Then pour the pancake mix onto the pan until you form a circle of the pancake the size you want.

Cook pancake until bubbles are forming in the batter, and edges are becoming crisp. Then turn over and cook until lightly brown.

✨ For the medicinal chaga chocolate dipping sauce ~ 1 cup coconut oil, 1/2 cup raw cacao powder, 1/4 cup organic maple syrup, 1 tbs chaga powder
Melt coconut oil on low heat (below 40degrees Celsius to remain raw) turn heat off and add your cacao , maple syrup and chaga powder and stir until smooth. Why Chaga? Chaga is a medicinal mushroom shown to have powerful immune enhancing, antioxidant properties. It's rich nutrients increase power, energy and stamina within the body 👌🏼

To serve pancakes , top with organic maple syrup and your favourite fruits 👌🏼❤️❤️❤️

Afternoon Snacks 💦

Hungry post surf groms. Filling them up with everyone's fave CHIA with added Certified Organic Acai powder and coconut yogurt 🌴 it's my kids fave snack plus it looks so vibrant! Who wouldn't want to eat it! Give the kids some colour in their food and they will be instantly attracted 👊🏼 I use this trick all the time 🙊 props to the kiddies for holding still and not eating it before I took the shot 😂😂❤️👊🏼 Happy Monday guys! Acai yumminess for all 😘

Kale, pear and pumpkin Salad with coconut and sweet molasses dressing 🌱

As the seasons change so does the food on my family's plate. Why eat seasonally you ask ~ A reduced carbon footprint, health benefits, and cost reduction are all great reasons to eat seasonally. 👊🏼 So we enjoyed this Autumn Salad (it's Autumn here in the Southern Hemisphere) full of new season Aussie pomegranates from home grown kale and local pears.
Hope you all have had a great weekend with loved ones , love Melissa 😘

RECIPE ✌🏽️ For the salad 🌱

1 bunch of Kale finely chopped
3 pears thinly sliced
1 pack of pomegranate arils
1/2 cup coconut flakes
1 cup of baked pumpkin
H**p seeds to serve
Sweet Blackstrap Molasses Dressing
4 tbs macadamia oil
2 tbs Apple Cider vinegar
2 tbs blackstrap molasses
2 tbs Dijon mustard
2 tsp coconut sugar
Pinch Himalayan salt
Pepper
Whisk all dressing ingredients and set aside.
Remove stems from kale leaves and finely chop kale. Place kale in bowl and add some dressing enough to massage and soften kale leaves. You can then add remaining salad ingredients and mix through to serve. 🌱

RAW HAZELNUT AND DARK CHOC BEET CAKE 🍰

What to do when it's hubby's birthday, you haven't pre soaked cashews but need to make a raw, vegan, sugar free birthday cake in a hurry! Honestly guys I was able to put this cake together in under an hour thanks to pantry staples I picked up from my local it's simply throw in your blender easy!

I'll pop recipe below 👇🏽

Cake Ingredients ~
2 cups hazelnuts
2 raw and peeled beets
2 cups shredded coconut
1 cup medjool dates
1 cup raw cacao powder
1 tbs vanilla bean powder
2 tbs coconut flour

Frosting ~
1 cup of coconut yogurt
1 tbs vanilla bean powder
2 tbs melted coconut oil
1/2 to 1 cup raw cacao powder (depending on your desired intensity!)

Chocolate Shards ~
100g cocoa butter
30g raw cacao powder
1 tbs vanilla powder
Pinch Himalayan salt
1 tbs coconut cream
50g maple syrup

Method ~

1. Place the hazelnuts and coconut into a food processor and blend until a fine meal is achieved. Next add remaining ingredients until well combined.

2. Transfer the mixture into springform pan and press down firmly then place cake in freezer to set. You can also mix through some chia jam and frosting in the centre of you like!

3. To make frosting I used coconut yogurt! Simply add all ingredients and process until well combined.

4. To make the shards you will need to gently melt the cocoa butter (ensuring not to go over 40 degrees to remain raw) then stir in the remaining ingredients until you achieve a smooth consistency. Transfer mixture onto a tray lined with baking paper and set in freezer. This takes under 15 minutes and once set remove from freezer and break into chunks. You can even save some for later as you know have yummy homemade raw creamy chocolate!

5. Remove cake from freezer and later with your frosting. Top with the chia jam and your chocolate shards. Keep in refrigerator until ready to serve and any leftovers can also be frozen!

Quinoa & Chia Risotto spiced pumpkin curry with functional herbs and spices 🌱

It's Monday evening here and school holidays so we are completely out of routine 🙈 we have spent the day outdoors enjoying the sunshine catching up with friends and kids have clocked up a few hours surfing 🏄 but now I've got some hungry kids on my hands who need dinner pronto!

Let's get real, Anyone know that feeling? We all have lives away from the kitchen !

Such a jam packed day brings no organisation on my behalf so I am loving the easy to prepare nutritious meals like this Quinoa and Chia Risotto with Spiced pumpkin with functional herbs of black pepper, turmeric and ginger by 🌱🌱
I simply added a pack of Morlife Quinoa Risotto (available from the supermarket in the health aisle or good health stores) to 2 cups boiling water reducing to simmer and cooked for 20 minutes until all water is absorbed add some baked pumpkin I had in the fridge , goji berries , peas and Kale to serve for added nutritional boost 👊🏼 and dinner was served up in no time to my hungry family !
Such a great quick and healthy optional without compromising nutrition! Love it!

Hope everyone had a fun filled weekend and wishing you all a great week ahead!

Love, health and wellness ~ Melissa ✌🏽️😘

Afternoon delights ✌🏽️ Using Primal Essence ..AMAZING vegan blend of Ho Shou Wu, Rehmannia, Goji berries, Cordyceps, zeolites and a bio fermented brown rice protein blend all encapsulated in this powerful blend with tonic herbs and superfood protein that have been historically connected to increased recovery times, cellular longevity and enhanced vitality. The herbal ingredients are adaptogenic in nature, meaning they may bring calmness, alertness and relation to the mind body systems by helping individuals adapt to any stresses! Love me some of that! 🙈 I call this my anti stress buster smoothie!!! The Jing herbs in Primal Essence are revered for these qualities ~ slows ageing, stronger bones, increased energy, boosts immunity, stress reduction, improves s*x drive, restores adrenals and sharpens the minds.
Recipe for this anti ageing, immune boosting , adrenal support makes 1 litre jar, it's quick, simple as the herbal tonic does all the work for you with its tonic herb ingredients.
Chocolate Blend ~
4 frozen bananas
2 tbs raw cacao
1 tbs PRIMAL ESSENCE
1/4 cup nut mylk I used almond
2-4 dates (optional and for added sweetness if desired)
Jing Blend ~
4 frozen bananas
1 tbs PRIMAL ESSENCE
2-4 dates
1/4 cup nut mylk
Choc Topping
1/2 cup coconut oil melted
1 cup raw cacao
1 tbs Chaga medicinal mushroom powder
2/3 cup maple syrup
Whisk all ingredients until smooth topping is achieved. The medicinal Chaga mushroom powder is undetectable but combining the Chaga with the Cacao increases its health benefits.
Blend each flavour separately in a high speed blender until smooth and serve in glass jar for a superfood recharge 👊🏼 I also added a dollop of almond butter to up the protein and topped with some cacao nibs to serve! 👌🏼 Happy Monday peeps, sending you lots of good vibes health and wellness to you all ✌🏽️😘 to purchase Teelixir blends go to www.teelixirblends.com.au

Looks like summer is sticking around a little longer 👊🏼 first finding hidden gems like this delicious pink dragonfruit, an endless flowering tropical frangipani tree in my garden (hence the frangipani spam 🙈) and warm days is screaming summer ☀️ gosh our climate is all over the place. Anyone else feel this way? Is where you are dishing out weird weather for the season! Summer has officially ended but the weather here is hotter than most of summer days we had! Makes this little family happy 😍 this means more beach days and outdoor fun!!! Enjoying afternoon pink dragonfruit nice cream bowls (simply blended frozen banana and pink dragonfruit ) before we hit the beach for a few hours paired with coconut sunscreen for the face 👌🏼protection from those hot 'summer' rays always. Adore this cruelty and toxic free sunscreen that gives a slightly tinted coverage for glowing yet protected skin ✌🏽️💦