Tropical Icy-poles!

Coconut& berry + Peach & raspberry Ice blocks!

A great summertime thirst quencher, these icy-poles are free from sugar and dairy!

Incredibly tasty, refreshing and super easy to make!

Coconut-berry Flavour

Organic coconut water

Handful of mint

3 fresh strawberries

4  fresh raspberries raspberries

Raspberry & Peach Flavour

Organic 100% apple juice

6 fresh raspberries

1 peach

Chop up fruit into small pieces then put in ice-block moulds, add desired amount of liquid (coconut water or apple juice). Freeze for 4 hours or until set. Enjoy!


Vitamin Infused Water

Fruit infused water is a great way to enjoy water! A fantastic idea to make water exciting for kids in no time at all, and make it taste just that little bit better!

Strawberry, Lime & Mint 

  • 2 whole strawberries, sliced
  • 1/2 fresh lime, sliced
  • 1 stalk of mint

Lemon, Lime, Orange & Mint

  • 1/2 lime, sliced
  • 1/4 orange, sliced
  • 1/4 lemon, sliced
  • 3 mint leaves

Orange, Strawberry & Mint

  • 3 whole strawberries, sliced
  • 1/2 orange, sliced
  • 2 mint leaves

For all flavours -  Fill up a glass with cold filtered water. Allow water to sit for 10 minutes before drinking, so fruit can be infused! Then add ice cubes and enjoy!


Chocolate & Macadamia smoothie

A chilled cacao shake, perfect for those oh so hot summer days! This will leave you feeling refreshed, energized and ready for the day ahead!

What you'll need

1 tbsp LSA

1 tbsp raw cacao powder

1 tsp vanilla powder (or vanilla bean)

1 1/2 cups macadamia nut milk

1/4 cup vegan chocolate protein powder

2 tsp chia seeds

1 banana

2 tbsp ice

Method: Blend all ingredients in a blender, add extra ice if you wish and enjoy!

Kale & Pear Detox Salad

This salad is just in time for summer - best enjoyed with friends and served with your choice of lean protein or tofu. I promise it will make you feel good on the inside and will encourage glowing skin on the outside! Great for lunch or dinner, especially BBQ's as the weather starts to warm up!


2 handfuls of organic kale

1/2 large cucumber, sliced

1/2 ripe avocado, sliced

1 tablespoon crushed walnuts

8 baby tomatoes

50g Feta, sliced into bite sized cubes

1 pear, sliced

1/2 cup alfalfa sprouts

1/4 small red cabbage, chopped

3 baby carrots

Olive oil Himalayan rock salt

1/2 orange

1/2 lemon



1. Cut kale into chip size pieces. Place on baking tray (with baking paper) and lightly drizzle with a tablespoon of olive oil, then sprinkle with rock salt. Bake in oven at 180 degrees for 10 minutes or until they start to become crunchy! (Make sure you keep an eye on them, it's pretty easy for them to become burnt).

2. Remove Kale chippies from oven.

3. Assemble your salad and combine all ingredients gently in a salad bowl

4. For the salad dressing, mix freshly squeezed orange with lemon juice and mix with olive oil. Aim for 50/50 oil and citrus. (50 - olive oil, 25 - orange, 25- lemon) Add some orange rind if you wish.