Recipe by Cassandra Michelin from ChooseLife, Live It, Do It.

What you need: 

  • 1 bunch of kale
  • 1 cup cashews
  • 1 clove garlic
  • 1/4 cup Water
  • 2 Tbls olive oil
  • 1/2 tsp Paprika
  • Pinch sea salt
What you do:
  1. Pull all leaves off the stems of the Kale and tear into pieces. Wash thoroughly and dry. Leave to the side in a bowl.
  2. Combine cashews, garlic, water, oil, paprika and sea salt into a high powered food processor like a VITAMIX. Wizz until combined and smooth.
  3. Pour mixture into bowl with the kale leaves and massage the cashew mixture into the leaves until totally covered.
  4. Lay kale pieces onto drying racks of your dehydrator.
  5. Dehydrate on medium over night (6 – 10 hours) …

Recipe by Anthia Koullouros from Ovvio Organics 

What you need: 

  • 2 whole eggplants
  • 3 tbsp of fresh lemon juice
  • 2 tbsp of olive oil
  • natural salt
  • 3 cloves of garlic
  • 2 tbsp of hulled tahini
  • OVViO Organic Paprika Powder
  • extra drizzle of olive oil

What you do:

  1. Clean and prick eggplants with a fork.
  2. Place in a roasting tin with cloves of garlic and roast in a medium hot oven until skin blackens and eggplant collapses. Leave to cool before you pick it up. The eggplant should feel soft.
  3. Cut in half and scoop out flesh. Discard skin.
  4. In a food processor add flesh, lemon juice, olive oil, crushed garlic, hulled tahini and season with natural salt and cracked black pepper.
  5. Serve with finely chopped fresh parsley and paprika and a last drizzle of olive oil.

Kale Chips

What you need:

  • 1 bunch of kale (any type is fine)
  • 1.5 tablespoons coconut oil, melted
  • 1 teaspoon Himalayan or Celtic sea salt

What you do:

  1. Cut the leaves off the kale and roughly chops into chunks.
  2. Wash kale.
  3. Pop into a large mixing bowl and pour coconut oil and salt on top.
  4. Mix with hands.
  5. Evenly spread over baking tray.
  6. Bake in the oven for 15minutes at 150 degrees.

Hi gorgeous,

This week’s segment of Meals In Minutes we teach you how to make bread. Yep that’s right! Healthy, gluten, sugar and yeast free buckwheat bread. You guys are going to love this.

Most people think buckwheat is a cereal grain but it’s actually a fruit seed that is related to rhubarb and sorrel, making it a suitable substitute for people who are gluten intolerant. Buckwheat can be served as an alternative to rice, or made into porridge or in our case into bread.

Buckwheat is linked to a whole host of health benefits:

  • Lowering your risk of high cholesterol.
  • Lowing your risk of high blood pressure.
  • It also contains 86 milligrams of magnesium in one cup serving. Magnesium relaxes blood vessels, improving blood flow and nutrient delivery while lowing blood pressure  – the perfect combination for a healthy cardiovascular system.
  • Controls blood sugar, which lowers your risk of diabetes.
  • The high levels of insoluble fibre help prevent women from gallstones.
  • Protect against breast cancer and great for pre-menopausal women.

If you haven’t tried buckwheat give it a go and let me know what you think. Please comment below with any questions.

Also don’t forget to subscribe to our channel and leave a comment for us, we would LOVE to hear from you.

Happy bread making.

This week on Health To Glow TV Holly and I show you how to create a healthy staple condiment for everyone’s household.
Watch us whip up the easiest, guilt free, healthy mayonnaise.
Hey – if we can do it  so can you!
If you want to recreate this at home, here’s the recipe. Just for you!
What you need:
  • I cup of macadamia oil
  • 2 organic egg yolks
  • Scant teaspoon of mustard
  • Dash of Celtic Sea Salt
  • Fresh juice of one lemon
..Watch the video to learn how!
For more recipes, thoughts and inspirations for easy healthy living – don’t forget to subscribe to Health To Glow TV. 
<3 Mel and Hol

Raw Hemp Protein Bars

I recently picked up a packet of organic hemp seeds from my local health food store for the first time. I admittedly had no idea what I was going to do with it. But after hearing my buddy Chris Ogle (also a wellness coach and personal trainer) bang on and on about the amazing health benefits of hemp (he even created a site dedicated to this awesome superfood) I had to check it out for myself.

After a week of it sitting in my fridge and doing a little more research myself, I decided to create a raw hemp protein bar.

These bars are super delicious with a subtle sweetness from the dates which makes you feel like you are having a ‘naughty’ treat.

Have as a post workout treat or afternoon pick me up.

Here’s what you need:

Dry Ingredients

  • 1 cup activated pumpkin seeds
  • 1 cup activated hazelnuts
  • 1 cup hemp seeds
  • 4 tablespoons chia seeds
  • ½ cup desiccated coconut
  • ½ cup royal quinoa puffed
  • ½ cup oat bran
  • 1 tablespoon organic vanilla bean powder
  • 1 tablespoon cinnamon

Wet Ingredients

  • 10 medjool dates, pitted
  • 5 tablespoons coconut oil, melted

What you do:

  1. Combine all the dry ingredients into food processor and pulse. Do not over process as we want it to stay crunchy. Add mixture to bowl and set aside.
  2. Add dates and coconut oil to food processor and mix until combined.
  3. Pour wet ingredients over dry, mix using wooden spoon. If mixture is still too dry add an extra tablespoon of coconut oil or filtered water.
  4. Spread batter evenly into baking dish and place in the fridge for 30 minutes.
  5. Cut into bars and store in air-tight container in fridge.