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Bec's recipes of the month

Anti-Inflammatory Hummus
1 ½ cup cooked chickpeas
½ cup Hemple hemp hearts
2 tbs oil of your choosing (Melrose Olive oil or Hemple Hemp oil is best)
1 – 2 garlic cloves
Juice of ½ lemon
1 tps Tahini
1 tps of Bio-Grape Turmeric powder
1 tbs roasted sesame seeds
Combine all ingredients in food processor until smooth. Drizzle extra oil and top with sesame seeds.

Hot Chocolate with Medical Mushrooms
2tbs Powerfoods  or Loving Earth Cacao powder
2 tsp Teelexirs mushroom of choice
2 tsp Loving earth Lucuma powder
2 tsp Maca powder
2 tbs maple syrup
2 tsp coconut oil
500 ml Almond Mylk
Desired sweeter
Warm mylk on low temperature on stove top. Mix in powders and wish until frothy. Alternatively pour mix into nutrabullet and blend for 5-10 seconds to achieve a ‘latte’ consistency.

Gut healing Beef Pho
2 tbs dry (or enough to make 4cups of liquid) NutraOrganics Beef Stock Original flavour
Thumb size piece of ginger
1 onion
2 garlic cloves
3 star anise
2 cinnamon quills,
2 tbs Loving Earth coconut sugar
80ml fish sauce
350g Konac noodles
350g beef fillet
2 red chillies
125g bean sprouts
A handful each of basil, mint and coriander leaves
6 spring onions
Lemon/lime wedges
In a large saucepan combine stock powder/liquid, spices, ginger, sugar, fish sauce, garlic and 4 cups water and some of the sliced onion. Bring mixture to the boil and simmer over a low heat for 15-20 Minutes, strain the liquid throwing out the solids
Cook the noodles according to the packet and drain.
To serve, divide the noodles into 4 bowls and top with thinly sliced beef. Pour over the hot stock, then top with the fresh vegetables and add the fresh herbs to your liking. Serve with lemon/lime wedges and sliced fresh chilli.

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