Unveil the Super Power

DSC_3006For the past few months I have been soaking or “activating”, all nuts, seeds and grains prior to consuming them it basically unlocks their super powers. Initially, I did not think it would make a difference but they do taste so much nicer. They can be addictive, so brace yourself.

Making activated nuts can be time-consuming so I suggest making them over the weekend. I buy a few bags of almonds, walnuts and hazelnuts pop them in a large bowl, cover with water and soak overnight. It is the same procedure for sunflower and pumpkin seeds. I add activated nuts to homemade granola,smoothies, salads and desserts. You can chop them roughly or use a blender. You will not be disappointed by these little gems.

Sally Fallon suggests using salt in the water but I never do. Also the recipes states to place in the oven for 24 hours. I do not.  I have put my own twist on the recipe. I dry the nuts out in the oven for 3-4 hours, who has 24 hours to sit by an oven?

Why soak?

Nuts, seeds and grains contain an acid called “Phytic Acid”, which basically hinders the absorption of all the goodness. Phytic acid combines with certain minerals in the body, such as calcium, magnesium, copper and iron, and can block absorption in the intestines, which may lead to digestive disorders, mineral deficiencies and bone loss. By soaking overnight (minimum 8 hours) in filtered water you reduce the phytic acid level which in return will allow you to absorb all the wonderful enzymes. It is recommended that you soak nuts, seeds (not chia seeds these form a gel like substance as do flax seed), rice, quinoa, amaranth, millet and buckwheat to absorb optimal nutrition.




Filtered water


In a large mixing bowl add nuts and cover with water overnight. Next day drain and rinse in a colander. Place on a baking tray covered in grease proof paper. Pop in the oven on the lowest oven heat for 3-6 hours (this will depend on how much spare time you have). The longer you can leave it the better the taste.

Allow to cool and pop in an airtight container. I usually put some in jar and store them in freezer it gives a nice crunchy texture.

Eat Real, Great Feel!

Coconut & Almond Butter Bark with Raw Cacao Nibs


Coconut & Almond Butter Bark with Raw Cacao Nibs

Next time you deserve a treat do not rush out to the store and purchase sugar laden products that will give you an instant high followed by an instant low. Instead make “Coconut & Almond Butter Bark”, it is easily one of the most amazing treats I have ever consumed.

It is low in carbs, packed with good quality fats (EFA’s) from the almond butter and coconut oil. Raw cacao (pronounced: Kuh-Row) nibs is chocolate in its purest form. Cacao nibs are a great source of magnesium, chromium and vitamin C. To sweeten you can use coconut sugar, rice malt syrup, raw honey, maple syrup or agave syrup or if you do not have a sweet tooth you can leave the sugar out.

You can purchase raw cacao nibs, rice malt syrup and coconut sugar in any health store. You can also purchase these tasty little bombshells in Sweat1000 in Bedfordview. Sit down and enjoy a piece of Coconut & Almond Butter Bark with an unforgettable cup of Illy coffee.



1/4 cup Extra Virgin Organic Coconut Oil, melted

1/3 cup Almond Butter (you could use other nut butters i.e. cashew, macadamia), melted

2 tablespoons Coconut Sugar

6-8 tablespoons Desiccated Coconut (unsweetened version)

Raw Cacao Nibs

Pinch of Pink Himalayan Rock Salt



In a large mixing bowl add all ingredients except raw cacao nibs. Combine mixture. Pour onto a flat baking tray, sprinkle raw cacao nibs on top. Pop in the freezer for 20-25 minutes. Once it is completely frozen lift it off the baking tray with a spatula and snap into pieces.

Viola! Time to indulge and treat yourself.

Store in an airtight container in the fridge, if there is any left over. Remember to eat sensibly.

With this recipe you can experiment your own flavours pinch of vanilla powder, all spice, ginger, chilli, fresh berries the food world is your oyster.

Eat Real, Great Feel!

Grain Free Power Bombs

At the moment I am training to become a Personal Trainer. I am completing my work experience in Sweat1000 based in Bedfordview. Sweat1000 means “Specialized Weight Endurance Aerobic Training”. Each SWEAT session integrates elements of interval training, functional training, core stability, athletic training and agility training. Classes are a one hour action packed session with kicking tunes. To learn more about Sweat1000, click here.

Sweat1000 or Sweatfordview boasts an amazing health food bar which sells delicious and nutritious smoothies, juices, shakes and snacks. On Saturday I decided to make “Grain Free Power Bombs”, so the clients could enjoy an energizing snack after a one hour intense interval training session.

Grain Free Power Bombs are wheat free, gluten free, dairy free. You can devour these mouthwatering creations at any stage of the day. They are jam packed with good fats to help keep your body glowing. Choosing healthy portions of good fats can help you lose weight, increase your energy, boost your immunity and optimize digestion. Coconut oil is one example of a good saturated fat source. It can help you lose weight because the body converts it into energy. It also contains lauric acid, a medium-chain fatty acid found in human breast milk. Coconut oil is more stable than other oils and can stand up to heat, which make it an excellent choice for cooking. Other natural sources of good fats include avocados, olive oil, raw nuts, sesame, chia, flax and hemp seeds.


As a sugar alternative for the power bombs, Karina, who works in Sweat1000 suggested we make a “Date paste”, as opposed to using honey or stevia. I personally cannot develop a taste for stevia so I prefer to use raw honey or rice malt syrup when making/baking sweet goods.  To make a “Date Paste”, you will need:

  • 1- 2 tablespoons Pitted Dates
  • 4-5 tablespoons Water or Almond Milk


Pop in the blender and blitz until the mixture resembles are paste like consistency.



2 ½ cups Mixture of Nuts & Seeds (sunflower, pumpkin & flax)  (roughly chopped or pop in the blender and blitz for a few seconds)

1 cup Ground Almonds

½ cup Desiccated Coconut

¼ cup Extra Virgin Coconut Oil

1 tablespoon Cinnamon

¼ teaspoon Baking Soda

Date Paste (see how to make date paste above)

1 teaspoon Vanilla Powder or Essence

Pinch Pink Himalayan Rock Salt


Preheat oven at 180 degrees.

Make date paste. Roughly chop nuts & seeds.

In a large mixing add all dry ingredients. Mix. Add coconut oil and date paste. Combine ingredients.

You will need to get your hands stuck into the mixture. Roll flat balls out of the mixture; ensure they stick well together by pressing the mixture with your hands. If they aren’t sticking for you add a little drop of water or almond milk.

Pop them on a greased flat baking tray and bake for 20-25 minutes. They should be golden brown and crispy.

Allow to cool and be prepared to have your taste buds blown away!

Store the Grain Free Power Bombs in a lunch box in the fridge. Eat sensibly.


Eat Real, Great Feel!

Inspire Love

DSC_2824“Love is composed of a single soul inhabiting two bodies”, (Aristotle).


Treat yourself or significant others to homemade lustful love buns on Valentines, however, these beauties can be enjoyed all year round. Ignite the ecstasy of love and get baking in the kitchen.


This recipe is gluten-free made from a blend of coconut flour and almond meal. I used whipped cream on top but you can change it around to suit your dietary requirements. The beautiful dried rose petals were sourced from a flower shop in Morningside Shopping Centre called “Cottage Flowers”.


½ cup Coconut Flour & Ground Almonds

1 tablespoon Arrowroot Powder (gives the buns a light, fluffy texture, used in gluten-free cooking/baking)

Pinch Pink Rock Salt

½ teaspoon Baking Soda

1 tablespoon Vanilla Powder or Essence

4 Free Range Eggs

½ cup Rice Malt Syrup or Raw Honey

½ cup Mixed Fresh Berries (I used Raspberries, Blackberries & Blueberries, use what is available to you)



Preheat oven 180. Allow 20-25 minutes in the oven.

In a mixing bowl add dry ingredients flour blend, arrowroot powder, salt, vanilla powder and baking soda. In a separate bowl eggs and rice syrup, mix well. Combine both mixtures and add in fresh berries.

Fill buns cases half way. Pop in the oven – insert a toothpick in the middle of the bun; if the toothpick comes out clean the buns are ready.

Once baked, allow to cool. Smother in whipped cream and devour!

DSC_2839“Throw your dreams into space like a kite and you do not know what it will bring back, a new life, a new friend, a new love, a new country”, (Anais Nin).


Amaranth & Coconut Pumpkin Porridge

DSC_2795Amaranth & Coconut Pumpkin Porridge

This recipe is a delicious, hearty breakfast recipe or you could consume it whenever you fancy. It was inspired by My New Roots and a dollop of my own tastes. This recipe is gluten free, sugar free and the option of being dairy free. Tailor it to your needs.

What is Amaranth?

Amaranth, like Quinoa, is a seed, however often mistaken as a grain. It is nutrient dense. Amaranth is an abundant source of dietary fibre, calcium and minerals such as iron, magnesium, phosphorus, copper and manganese. It is jam-packed with all essential amino acids making it a protein rich seed. Amaranth is a versatile seed and can be consumed in both savoury and sweet dishes. When using amaranth in cooking it is imperative you soak the seed overnight.

Why soak?

Amaranth contains an acid called “Phytic Acid”, which basically hinders the absorption of all the goodness present in this little gem. By soaking overnight (minimum 8 hours) in filtered water you reduce the phytic acid level which in return will allow you to absorb all the wonderful enzymes. It is recommended that you soak rice, quinoa, buckwheat, millet even nuts and seeds to receive optimal nutrition. You might consider this time-consuming but always remember a short-term pain is a long-term gain when it comes to your health.


½ cup Amaranth (soaked overnight)

165 ml Coconut Cream or Coconut Milk or Almond Milk

1 cup Pumpkin Puree

1 teaspoon All Spice

1 teaspoon Vanilla Powder

½ teaspoon Cardamom Powder

1 teaspoon Homemade Coconut Butter

1 teaspoon Rice Syrup

½ teaspoon Lemon Zest

½ Orange Zest

1 tablespoon Chia Seeds

Pinch of Pink Rock Salt


Soak amaranth overnight.

Pumpkin Puree: In a large bowl add pumpkin chunks and olive oil (1-2 tablespoons), ensure that pumpkin is moist. Pop the pumpkin chunks on a flat baking tray and roast at 180 for 40 minutes, they should be soft in the middle. Mash the chunks, viola you have pumpkin puree.

Next drain and rinse amaranth using a sieve. In a saucepan add amaranth, pumpkin puree, coconut cream, spices, coconut butter, rice syrup, zest, chia seeds and salt.

On a medium heat cook for 15 minutes, stirring continuously; to ensure porridge does not stick to the bottom of the saucepan. When the amaranth seed becomes clear it is ready for consumption.

Allow to cool and consume.


I topped my porridge with:

  • Greek Yogurt
  • Toasted Coconut Flakes
  • Raw Cacao Nibs


Eat Real, Great Feel!



Coconut Love Affair

DSC_2808If like me you have an obsession with coconut oil, flakes, flour and water; you will simply adore this Coconut Juice by Yeshu. It is a pure, natural drink and preservative free. Coconut juice contains good fats, protein and 17 amino acids. It has a milk like consistency similar to a Pina Colada minus the alcohol. I discovered this gem in a restaurant in Parkhurst, Johannesburg called The Leopard. I am now on a quest to stock the fridge with this coconut juice.

So if you come across this delicious drink be sure to treat your taste-buds!