Sugar-less Stewed Rhubarb with Chia May 12 2014

This easy stewed rhubard recipe is delicious and so healthy with no sugar. You can enjoy this for breakfast, dessert or as a snack. Try mixing it with some creamy greek yoghurt, on your favourite granola, porridge or with buckwheat pancakes. I suggest serving it with go-go healthy's new Spiced Granola (available now at the EQ Village Market and online soon) that has hints of ginger, cardamom and cinnamon for a truely delicious snack or meal.


1 bunch of rhubard trimmed and chopped

juice and zest of 1 orange

2 tablespoons water

1 teaspoon chia seeds

Stevia - I have the 100% pure extract powder and used 4 scoops

1/2 teaspoon vanilla extract


Place the chopped rhubarb, orange juice, zest and water in a saucepan and bring to a simmer over a low heat.

Add stevia and vanilla and keep simmering for 5 - 10 minutes until rhubarb is soft and cooked.

Remove the saucepan from the heat and add in the chia seeds. Let the mixture sit for a few minutes so the chia seeds soak up some of the liquid and thicken the mixture.

Now dig in!

Serves 2 - 4. 

Raspberry & Lemon Chia Pudding February 20 2014

Why add Chia to your diet? These small but highly nutritious seeds are:

- High in antioxidants which strengthen the immune system and keep you disease-free.

- A good source of calcium and phosphorus, dietary fiber and manganese.

- Packed with protein, complex carbohydrates (good carbs), essential fats, various vitamins such as B vitamins, and various minerals including calcium, copper and zinc.

- Very low in cholesterol and sodium. 

Enjoy my gluten free Raspberry & Lemon Chia Pudding recipe for breakfast or dessert. You can play around with this recipe and swap the raspberries for other fruits such as banana, blueberries and mango.


250ml coconut or almond milk

1 heaped tablespoon of plain yoghurt

120g fresh or frozen raspberries

15g coconut sugar or honey (optional)

Juice of ½ lemon

Zest of ½ lemon

50g black chia seeds 


Blend together all ingredients in a food processor or blender adding the chia seeds at the very end. Pour in to a glass container (or seperate serving containers) overnight to set. When ready to eat, top with granola, yoghurt & fresh fruit. Serves 2 – 4.



Cashew Butter Protein Cookies December 17 2013

I have been meaning to make protein cookies for weeks and finally today I gave them a go! Protein cookies are a perfect morning/ afternoon tea snack - I enjoyed a couple of these today with a cup of coffee. This recipe is gluten free, high protein, low carb and has no refined sugar! I use IsaPro which is undentured whey protein from pasture-fed New Zealand dairy cows (not treated with hormones or routine antibiotics).


2 heaped tablespoons of cashew butter (or any other nut butter you have in the fridge)

1/4 cup of vanilla whey protein powder

1/4 cup pea protein powder

1/4 cup almond meal

1/4 cup coconut milk

1 teaspoon of honey (my cookie was not too sweet so add an extra spoon if you like a sweeter cookie)

Pinch of stevia

Small handful of flaked almonds


Preheat oven to 170 degrees celsius.

Mix all ingredients together in a food processor or large bowl.

Roll in to 8 balls and then flatten on to a lined baking tray to make round cookie shapes.

Sprinkle with flaked almonds.

Cook for 8-10 minutes until golden brown.

Cool and then store in an airtight container.

Kale Chips December 04 2013


Kale is a dark leafy green full of amazing health benefits and nutrients. This recipe is so easy and is a tasty snack for yourself or when entertaining. Enjoy!


1 bunch of kale

2 tablespoons of coconut oil

Himalayan rock salt


Preheat oven to 150 degrees celsius.

Place coconut oil in oven for 1 minute to melt.

Pull kale off the stem, wash well and dry on tea towel or paper towel to absorb moisture.

Put coconut oil and kale in a bowl and mix until kale is well coated.

Lay strips of kale on a large tray and put in the oven for 10-12 minutes or until crispy (make sure they do not turn brown).

Remove from oven and sprinkle with rock salt.

If you don't eat them all straight away store in a glass or plastic container once chips have completely cooled.