Breakfast in a jar

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As you may know by now, I love a delicious breakfast that can be prepared the night before! When I have to rush to work I like being able to grab my breakfast jar as I head out the door, knowing it will fill me up until lunch time. This breakfast in a jar is no exception. With creamy chia, slightly tart rhubarb and crunchy sweet buckinis it will satisfy all your cravings and you won’t be tempted by a pastry or muffin.

I also love how easy this is to prepare at night. It’s really just a matter of mixing it all up, and if you wish making enough to last a few breakfasts.

Chia seeds are the highest plant source of omega 3, fibre and protein as well as boasting a range of vitamins and minerals. It’s a great vegan protein source as it contains all 9 essential amino acids. Chia will help you have luscious hair, glowing skin and strong nails.

I like to serve my chia with a tart rhubarb compote, its easy to make and delicious. Just slice 4 stalks of rhubarb into 1 inch size pieces and combine in a pan with the juice of 1 lemon, 2 T coconut sugar, the seeds of a vanilla pod and a little fresh ginger. Cook over low for 5-10 minutes, until just soft. Refrigerate until required.

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Chia and rhubarb parfait

Serves two

4 T chia seeds

1 C coconut milk

1/2 C coconut water or filtered water

Seeds from a vanilla pod or 1 t vanilla bean extract

1/2 C Rhubarb compote

2 T buckinis

1 t bee pollen

1 T coconut flakes


Combine the chia, coconut milk, coconut water and vanilla in a bowl. Cover and refrigerate overnight.

In the morning spoon out half and layer in a jar with the rhubarb, buck inis, bee pollen and coconut flakes.

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Raw cacao and mint slice

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I first made this slice about six months ago and one of my friends tasted it and fell in love! Ever since then she has been begging me to get the recipe on the blog. So finally I am sharing with you a gorgeous healthy raw slice recipe based on the very unhealthy choc mint slice biscuits.

Chocolate and mint are one of my favourite flavour combinations. The richness of the chocolate goes beautifully with refreshing mint. I love anything with these flavours and this slice is no exception. The base is sweet, crunchy and chewy, the filling so creamy and minty and the chocolate on top is bittersweet.  It’s a lovely raw treat to enjoy any time of the day.

Cacao is pure and unprocessed meaning it retains all the natural vitamins and minerals.  It’s also full of antioxidants and feel good endorphins. Mint aids digestion so it’s great to have after dinner!

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Raw cacao and mint slice


1/2 C plain buckinis

1 C pecans

1/4 C cacao powder

1 T coconut oil

1 C fresh dates


1 1/4 C cashews, soaked overnight

1/2 C coconut oil

1/4 C pure maple syrup

1/4 C coconut butter

2 t peppermint essential oil

Chocolate top

1/2 C cacao powder

1/2 C coconut oil

1/2 C maple syrup


Line a lamigton tin (20×30) with baking paper. Process the activated buckinis and pecans until a rough crumb. Add the rest of the base ingredients and process until sticking together, you may need to add a couple of teaspoons of water. Press into the lined tin and place in the freezer.

For the filling, place everything into a high-speed blender and blend until lovely and creamy. Spoon over the base and tap on the bench to achieve a smooth even finish. Place back into the freezer.

For the chocolate top, place all the ingredients into a heat proof bowl. Place this bowl over a bowl of boiling water and stir until all melted and combined. Pour this over the other two layers and freeze for at least 4 hours.

Take out of the freezer and slice into approx 15 squares. I like to keep it all in the freezer and take out a slice 5-10 minutes before eating.

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Coconut bircher

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Bircher muesli is one of those fabulous breakfasts that you can throw together the night before and then its there for you to grab as you race out the door in the morning. I am sometimes rushing off and just pop my jar of bircher in my bag to enjoy when I get to work. Otherwise, I’ll happily eat it at home after a run, thankful for a relaxing morning with no breakfast mess!

I have tried many different versions of bircher but this would have to be my favourite by far. I found that if I used nut milk or yoghurt the result was rather dense whereas the coconut water gives a lovely light texture and refreshing flavour.

I have used rolled oats but they could easily be swapped for quinoa flakes. The toppings are really whatever you fancy on the day and I like to change them up to keep it exciting. Coconut yoghurt or greek yoghurt is always nice as well as some crunchy nuts and something sweet. Fresh fruit is also a delicious addition.

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Coconut bircher muesli 

Serves 2-3


1 C rolled oats

2 T chia seeds

1/2 C desiccated coconut

1 small granny smith apple, grated

2 t cinnamon

1 1/2 C coconut water


2 T coconut yoghurt

1 T raw almonds, chopped

1 T goji berries

1 t bee pollen


Place all the dry ingredients in a bowl and give a quick stir. Add the apple and coconut water and combine well. Cover, place in the fridge and let set overnight.

In the morning take out the bircher, give and stir and then serve your desired amount. Top with coconut yoghurt, almonds, goji berries and bee pollen.


Golden beetroot!

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I have been having an absolute ball trawling through the farmers markets here in Perth and down south in Busselton. The difference in produce from the tropics is amazing even though i do miss some of the tropical fruit and vegetables here, there is enough here to keep me entertained. I have enjoyed experimenting with purple carrots, persimmons, rhubarb, blood oranges and of course golden beetroot.

Beetroot are a fantastic vegetable as you can eat the whole plant and its full of nutrients. It is from the same family and spinach and chard, so the leaves are packed full of calcium, iron and vitamins A and C. The actual beetroot itself is a good source of fibre, manganese and potassium. With all these wonderful benefits i urge you to go out and get yourself a bunch!

This salad is perfect on its on or as a side dish to grilled salmon or veggie burgers. As not all the leaves are used in the recipe, save the rest for green smoothies or use as a replacement to chard and spinach.

Roast beet salad

Serves four


1 C quinoa

1 bay leaf

1 bunch golden beetroot

1/4 C hazelnuts

1/4 C parsley

2 T tahini

Juice of 1 lemon

2 t honey

2 t EVOO


Rinse the quinoa thoroughly. Place in a saucepan with 1 1/2 C filtered water. Slowly bring to the boil and then cover and simmer for 15 minutes. Once cooked, remove the lid, fluff with a fork and let cool.

Meanwhile pre heat the oven to 200 degrees celcius. Cut the leaves off the beetroot and reserve half for the salad, washing these and spinning dry. Individually wrap the beetroot in foil and place on a baking tray in the oven. Cook for 35-45 minutes, until just tender.

Place the hazelnuts on a baking tray and roast for 10 minutes.

To make the dressing combine the tahini, lemon juice and season with salt and pepper.

On a serving platter place the cooled quinoa, hazelnuts, beetroot leaves, parsleyvand dressing.

When the beetroots are cooked remove from the oven and peel. Toss with the honey and EVOO and place on the platter.

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