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Recipes

 

 

Vietnamese Beef Pho

Claire Chitham

“I love broth-based soups any time of year - this is my take on Vietnamese Beef Pho. If you’ve already made a batch of broth, it’s a really quick lunch or dinner that’s really nourishing and easy to make.”
- Yours in health and happiness, KB

Serves 4

INGREDIENTS:

1 large onion, finely chopped
1 clove garlic
1 tbsp coconut oil
400 grams of mince or any good-quality beef (grass-fed, organic, if possible)
1 cup butternut
2 cups red cabbage
8 cup chicken broth or beef broth
6 mushrooms, quartered
2 cups carrot, finely chopped or spiralised into noodles
A handful of kale
Himalayan salt, to taste

To serve:

1/2 cup Thai or Italian basil
1 lime, quartered
Fermented soya sauce or hoisin sauce
Sriracha sauce, to taste

METHOD:

  1. Heat a large soup pot on high and add coconut oil
  2. Add onion and garlic and gently fry until translucent and flavours release
    (GFU Top Tip: You can add a sprinkle of sea salt or Himalayan salt to the onion and garlic to stop it burning)
  3. Add mince and gently fry until brown
  4. Add butternut, red cabbage and broth
  5. Simmer uncovered for 10 minutes and then add mushrooms, kale and carrot noodles
  6. Gently simmer for another 5 - 10 minutes
  7. Pour into large soup bowls and serve with basil, lime and your favourite sauces.

Berry Tofu Whip

Claire Chitham

Serves 4

“I’ve got a bit of a sweet tooth and have been experimenting with silken tofu. It’s a great substitute for dairy if you need it, and handy for creating a healthier dessert. This idea was suggested by a friend and i've been playing with the mix to get a consistency that works as a protein hit on my brekky and also as a dessert whip!”
- Yours in health and happiness, CC.

INGREDIENTS

140 grams (about 1/4 - 1/2 a block) of silken tofu (organic if possible - soy beans really need to be GMO free) 
100 grams of your favourite berries, fresh or frozen
1/2 cup of coconut water/fresh juice/coconut milk
2 tbsp raw honey to taste 

METHOD

  1. Add all ingredients into blender and process until smooth and creamy. Use the liquid to adjust the consistency. Start pouring slowly, you don't want it to get too runny. It doesn't set much thicker than what you blend. 
  2. Pour into glasses and chill until ready to serve. Can be used as a dessert, (crumble dark chocolate on top!) on your brekky bowl, or add to smoothies for a protein punch. Experiment with adding banana, a dash of fresh apple or orange juice, or even throw in some cacao for a chocolate hit. Delish! 

Raw Buckwheat Granola

Claire Chitham

Serves 12

"This is gluten-free, good mood food for get-up-and-go in the mornings. Raw buckwheat granola includes chia seeds for essential fatty acids omega-3s, gluten-free buckwheat (a fruit seed from the rhubarb family) and anti-inflammatory pumpkin seeds. This recipe was inspired by a clever creation from Spinach For Breakfast."
- Yours in health and happiness, KB

INGREDIENTS:

2 cups raw buckwheat
1/2 cup chia seeds
1 cup almonds, chopped roughly
1/2 cup raw peanut butter (we love Chantal Organics range - crunchy or smooth, pick your fave) 
1/4 cup raw honey or maple syrup
1/4 cup melted coconut oil
2 tsp pure vanilla extract

1 tsp cinnamon
dash of sea salt

To serve:

Almond milk or your choice of liquid

METHOD: 

1. Add dry ingredients in a bowl and mix together
2. Melt the coconut oil,  peanut butter and raw honey or maple syrup together
3. Stir through dry ingredients (it takes a bit of stirring to get all the dry ingredients wet)
4. Pop in a tray and place granola in the freezer for 30 minutes
5. Once set, break it up in the bowl so you have a mix of big and small chunks
6. Add your choice of liquid (we've used almond milk) and devour.