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Chocolate Cranberry Squares

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Chocolate Cranberry Squares
You will need: High power blender or food processor. One which has grinder blades where at least 2 blades lie flat, to grind nuts and seeds. *A coffee grinder can also be used to grind nuts and seeds.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Gently *warm the Chocolate Chips until melted (see recipe notes below for instructions on how to warm Chocolate Chips).
  2. Pulse together the Almonds, Pecan Nuts, Coconut Flakes, Dates, Cacao Powder, Salt.
  3. Combine the mixture with the melted Chocolate Chips and the Cranberries and mix well using a wooden spoon or silicon spatula.
  4. Line a baking tray with non-toxic baking paper/parchment paper and spread the mixture even over the surface. Use a knife to cut the tray into squares. Place in freezer for 5 minutes to allow to set.
Recipe Notes

*Chocolate Chips I buy are simply made from raw organic Cane Sugar, Cacao Butter and Cacao Powder. 

*Can make and use 3x portions of our Chocolate Sundae Sauce as a replacement if you can’t find clean Chocolate Chips.

*To melt Chocolate Chips - I heat some water in a pot, then place a stainless steel bowl in the pot, add a little heated water to the bowl, and then add a glass bowl in which the Chocolate Chips can melt without it getting too hot/burning. We want the Cacao Butter to remain healthy for us, so avoid heating it more than 40 °C / 104 °F.

*Enjoy straight away or allow to set in fridge for 15+ minutes. Store in a sealed container in the fridge or freezer.

*Choose the cleanest ingredients possible:
 

-Choose spray-free/organic fresh produce for fresh ingredients where possible, and if buying conventional, rinse in diluted white vinegar water to remove 

 -Choose dry ingredients (i.e. nuts, seeds, dried fruits ) that are spray-fee/organic where possible, and which don’t have preservatives such as sulphur dioxide

 

- Choose virgin, cold-pressed Coconut Oil in glass where possible. It should be pure white in colour. Do not choose cheaper, deodorised/neutral flavoured coconut oils that are off-white.

 -Choose Coconut Cream and Coconut Milk that is clean/free from additives, preservatives and E numbers. Plain Coconut Cream/Milk is better than the ones with added guar gum as this changes the consistency of recipes. You can use Nut Milk as an alternative. 

 

-Choose to homemade Nut Milk instead of buying. Most store bought ones have additives and stabilisers. Quick Tip: It’s easy to make your own: just grind ¼ cup nuts, then blend with 1 cup water. 

 

-Choose whole fruits over optional sweeteners if you need to add more sweetness. My preferred choice is Date Paste (pre-soaked Dates). Quick Tip: Keep a jar filled with Dates covered with water, in the fridge ready to go and use as is (instead of actually blending to make Date Paste). 

Quick Link to FLIMJ Program resources for Fresh Life Healthy Sweet Quick Fixes:

Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.

Module 3 - To get you into the swing of things, redo our 7 Day Healthy Sweet Quick Fixes Challenge - you’re always supported in our Fresh Life Tribe (Private Facebook Group), no matter when you decide to do any of the 7 Day Challenges.

You’ll find your Recipe Book: 7 Days of Healthy Sweet Quick Fixes and Shopping List print offs to guide you through the challenge.

 

Chocolate Ice-cream

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Chocolate Ice-cream
You will need: Blender that can blend ice. One which has grinder blades where at least 2 blades lie flat, to grind nuts and seeds. *A coffee grinder can also be used to grind nuts and seeds.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. First grind nuts/seeds together using the grinder attachment on your blender (for smoother end consistency). *A coffee grinder can be used to grind nuts/seeds.
  2. Blend ground Cashews and Coconut Cream until smooth.
  3. Add all ingredients except frozen Banana & Ice, and blend again.
  4. Add Ice as needed and blend. And/or add a little Spring Water if becomes too thick to blend.
Recipe Notes

*Eat right away!

*Serve with fresh fruit or enjoy on it’s own

*Choose the cleanest ingredients possible:
 -Choose spray-free/organic fresh produce for fresh ingredients where possible, and if buying conventional, rinse in diluted white vinegar water to remove 

 -Choose dry ingredients (i.e. nuts, seeds, dried fruits ) that are spray-fee/organic where possible, and which don’t have preservatives such as sulphur dioxide

 

- Choose virgin, cold-pressed Coconut Oil in glass where possible. It should be pure white in colour. Do not choose cheaper, deodorised/neutral flavoured coconut oils that are off-white.

 -Choose Coconut Cream and Coconut Milk that is clean/free from additives, preservatives and E numbers. Plain Coconut Cream/Milk is better than the ones with added guar gum as this changes the consistency of recipes. You can use Nut Milk as an alternative. 

 

-Choose to homemade Nut Milk instead of buying. Most store bought ones have additives and stabilisers. Quick Tip: It’s easy to make your own: just grind ¼ cup nuts, then blend with 1 cup water. 

 

-Choose whole fruits over optional sweeteners if you need to add more sweetness. My preferred choice is Date Paste (pre-soaked Dates). Quick Tip: Keep a jar filled with Dates covered with water, in the fridge ready to go and use as is (instead of actually blending to make Date Paste). 

Quick Link to FLIMJ Program resources for Fresh Life Healthy Sweet Quick Fixes:

Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.

Module 3 - To get you into the swing of things, redo our 7 Day Healthy Sweet Quick Fixes Challenge - you’re always supported in our Fresh Life Tribe (Private Facebook Group), no matter when you decide to do any of the 7 Day Challenges.

You’ll find your Recipe Book: 7 Days of Healthy Sweet Quick Fixes and Shopping List print offs to guide you through the challenge.

Banana & Almond Flapjack Pancakes

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Banana & Almond Flapjack Pancakes
Blender. One which has grinder blades where at least 2 blades lie flat, to grind nuts and seeds. *A coffee grinder can also be used to grind nuts and seeds. Stainless steel/non-toxic pan, wooden spoon or silicon spatula, and Coconut Oil for cooking or non-toxic baking paper/parchment paper.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 5 minutes
Passive Time 5 minutes (cooking time)
Servings
servings
Ingredients
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 5 minutes
Passive Time 5 minutes (cooking time)
Servings
servings
Ingredients
Instructions
  1. First grind nuts/seeds together using the grinder attachment on your blender (for smoother end consistency). *A coffee grinder can be used to grind nuts/seeds.
  2. Mash the Banana and add all ingredients to a mixing bowl and mix well using a wooden spoon or silicon spatula.
  3. Add a little Coconut Oil - or use non-toxic baking paper/parchment paper - to a med-high heat pan and spoon the mixture into flapjack pancakes shapes.
  4. Cook on medium heat until slightly browned on both sides. Turn down heat until cooked right through.
Recipe Notes

*Enjoy straight away!

*Store pancake batter sealed in a glass jar in the fridge (if not cooking immediately). Eat within 1-2 days 

*Serve with your choice of fresh fruit.

-You can also add some Coconut Yogurt, or Sweet Vanilla Cream Sauce as a topping.

-You can also serve with Chocolate Filling Sauce OR Caramel Filling Sauce.

*Choose the cleanest ingredients possible:
 

-Choose spray-free/organic fresh produce for fresh ingredients where possible, and if buying conventional, rinse in diluted white vinegar water to remove 

 -Choose dry ingredients (i.e. nuts, seeds, dried fruits ) that are spray-fee/organic where possible, and which don’t have preservatives such as sulphur dioxide

 

- Choose virgin, cold-pressed Coconut Oil in glass where possible. It should be pure white in colour. Do not choose cheaper, deodorised/neutral flavoured coconut oils that are off-white.

 -Choose Coconut Cream and Coconut Milk that is clean/free from additives, preservatives and E numbers. Plain Coconut Cream/Milk is better than the ones with added guar gum as this changes the consistency of recipes. You can use Nut Milk as an alternative. 

 

-Choose to homemade Nut Milk instead of buying. Most store bought ones have additives and stabilisers. Quick Tip: It’s easy to make your own: just grind ¼ cup nuts, then blend with 1 cup water. 

 

-Choose whole fruits over optional sweeteners if you need to add more sweetness. My preferred choice is Date Paste (pre-soaked Dates). Quick Tip: Keep a jar filled with Dates covered with water, in the fridge ready to go and use as is (instead of actually blending to make Date Paste). 

Quick Link to FLIMJ Program resources for Fresh Life Healthy Sweet Quick Fixes:

Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.

Module 3 - To get you into the swing of things, redo our 7 Day Healthy Sweet Quick Fixes Challenge - you’re always supported in our Fresh Life Tribe (Private Facebook Group), no matter when you decide to do any of the 7 Day Challenges.

You’ll find your Recipe Book: 7 Days of Healthy Sweet Quick Fixes and Shopping List print offs to guide you through the challenge.

Mexican Tomato Salsa

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting 

Print Recipe
 Mexican Tomato Salsa
You will need: chopping board & knife; glass/ceramic bowls; glass jars w/ lid for storing;
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Chop Baby Tomatoes and Red Onion into desired size chunks.
  2. Finely chop/mash Garlic, Chillie and Coriander and mix in.
  3. Add Lemon / Lime juice, Salt & Sugar and stir.
  4. Extra Tip: Set aside for 5 - 10 minutes to allow flavour to develop before serving.
Recipe Notes

*Serve as a dip alongside Guacamole with either Organic Corn Chips (organic because most corn is GMO) or Gluten-free/wheat-free Crackers. Also good with veggie dippers like Carrot and Cucumber pieces.

*For a fresh fruity salsa, replace the Tomatoes for Mango to make a Mango Salsa.

*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.

Traditional Tangy Mayonnaise

*Contains Egg. Mayonnaise has always been one of my ‘can’t-live-without’ kinda things. So I’ve been on a mission over the years to learn how to make the quickest, easiest and most deliciously tangy Clean Eating Mayonnaise. It’s taken quite a long time but I am happy to say the effort has paid off. I hope you enjoy this mayo recipe as much as I do.

Print Recipe
 Traditional Tangy Mayonnaise
*Contains Egg. You will need: Immersion blender (aka wand/handheld blender). Medium size glass jar (with lid) that is deep enough to hold 1.5 cups of ingredients, with a wide rim to allow the immersion blender head to fit into the jar. NOTE: There are 2 techniques to make quick Mayo. The 1st is using an immersion blender head and a jar (main recipe), the other is using a powered whisk (see recipe notes for 2nd technique instructions).
Course Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating
Prep Time 5 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating
Prep Time 5 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Add the Oil to the glass jar.
  2. Add the Egg to the Oil and allow it to settle to the bottom.
  3. Add the Lemon juice, Mustard & Salt.
  4. Slowly place the immersion blender head in the jar positioning it over the Egg on the bottom. Release any trapped air bubbles. Hold blender head on the bottom and switch blender on (keep holding the blender head at the bottom of the jar). As Mayonnaise starts to form, very slowly pull the blender head towards the surface of the mixture, while still blending, to allow the Mayonnaise to ‘develop’ the whole way through.
  5. Remove blender head and slowly, using a spoon, mix in your preferred amount of Sweetener to give the mayonnaise a lovely tart/tangy flavour.
  6. Seal with a lid and store in the fridge. Use within a few days.
*Storage Tip: Add a little oil to the glass jar you are going to store it in, close the lid and move the jar around so that oil coats the whole surface area of the inside of the jar before adding the mayonnaise to the jar. Oil is a natural preservative and will help keep the mayo from fresh for longer.
Recipe Notes

*Choose eggs from organic/hormone-free (clean), grass fed (no grains = no GMOs = clean), free range/humanely raised (clean) hens

*Make your own Coconut Blossom Syrup: Combine 1 tbsp Coconut Sugar with 1 tsp hot water. Stir until melted.

*’Classic’ technique using a powered whisk:
Note: Use 2 Eggs instead of one for this technique.
All other ingredient measurements are the same as above.

Instructions:
1. Separate Egg yolks from the Egg whites.
2.Put the egg yolks into a large/high sided glass or ceramic bowl, with the Mustard, Lemon Juice, and Salt.
3. Add a little oil, start the power whisk, and slowly pour small amounts of the oil while continually whisking. You’ll need to whisk for a good few minutes to reach desired thick consistency.
4. Gently whisk in (no power this time) your preferred amount of Sweetener to give the mayonnaise a lovely tart/tangy flavour. 

Banana Date Loaf

You’ll notice I had this recipe displayed as 15min or less + baking time. This loaf batter is super quick to whip up. Then all you have to do is set the timer for the baking time and you can get back to some other work or tasks you need to get done while you wait for the loaf to finish baking. I usually bake a few loaves at a time, slice them up and freeze for use later. Having a loaf sliced and ready in the fridge is a welcome quick and health snack to enjoy during the day, as a sweet after dinner, or a great lunch box addition. You can toast slices to warm them up and add Coconut Oil, Nut Butter and raw/sugar-free Jam – yum!

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting

Print Recipe
 Banana Date Loaf
You will need: blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; 1 mixing bowl (large); whisk; wooden spoon/silicon spatula; measuring cups & spoons; food-grade silicon bread pan or non-toxic parchment/ baking paper lined bread tin (please avoid bread coming into contact with toxic non-stick coatings); drying/wire rack for baked bread to cool off on before cutting; bleach-free paper towel and air-tight container or large ziplock bag to store in fridge/freezer.
Course Healthy Snacking - Baked Sweet & Savoury
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 40-50 minutes
Passive Time 40-50 minutes
Servings
servings
Ingredients
Course Healthy Snacking - Baked Sweet & Savoury
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 40-50 minutes
Passive Time 40-50 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 160°C / 320°F
  2. Dry Ingredients: Grind the Flaxseeds, Sunflower Seeds, and Almonds into a flour-like consistency, using a blender (with grinder attachment - see description above).
  3. Dry Ingredients: Combine together with the Cinnamon and Baking Powder in a large mixing bowl and set aside.
  4. Wet Ingredients: Mash the Bananas then add the rest of the wet ingredients together - mashed Banana, Lemon juice, Oil, Vanilla Extract, & Honey (optional).
  5. Mix everything together. Add the whole pitted Dates and mix well so that they don’t clump together in one spot.
  6. Line a bread baking tin with *baking paper and add the mixture to your bread pan.
*As mentioned above, I use eco-friendly/silicone bread pans or line a bread tin with non-toxic parchment/baking paper.
  7. Bake for 40-50min. You can move the bread pan down to the bottom shelf after 40min to prevent the top of the bread from getting too brown.
Recipe Notes

*Grinding nuts and seeds into flours: As mentioned above, you can use a coffee grinder, or personal blender that has a grinding blade attachment (or a more powerful blender if you have one) to grind down seeds. Flaxseeds are small and a little tough to grind down unless you have a grinding blade/powerful blender as above.

Gaucamole Dip

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting

Print Recipe
 Gaucamole Dip
You will need: chopping board & knife; fork and low rimmed ceramic/glass bowl to mash avo; larger ceramic/glass bowl for mixing; ceramic/glass container or jar w/ lid for storing;
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Mash Avocados and add the juice of the Lemons / Limes and mix through.
  2. Chop Tomatoes, Red Onion, Chillies, Coriander and finely chopped Garlic and mix together.
  3. Add Sea Salt and Lemons / Limes juice to taste (add more if needed).
Recipe Notes

*Store in a glass jar in the fridge. Eat within 1-2 days.

*You can use a few regular tomatoes instead of baby tomatoes - I just love the sweetness of baby tomatoes. The redder the tomatoes, the better they taste.

Creamy Chive Dip

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting

Print Recipe
 Creamy Chive Dip
You will need: chopping board & knife; blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; ceramic/glass bowl for mixing; ceramic/glass container or jar w/ lid for storing;
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above).
  2. Blend ground Cashews and Coconut Cream/Milk until smooth.
  3. Add half the chopped Chives, Lemon juice, finely chopped Garlic & Salt and blend together.
  4. Add the dip to a bowl and add the last of the Chives. Mix using a spoon.
  5. Optional - Add Coconut Yogurt to make for an even creamier, fluffier dip.
Recipe Notes

*Store in a glass jar in the fridge. Eat within 1-2 days.

*If you can’t get Coconut Cream/Milk or Coconut Yogurt, you can substitute Plain Clean/Organic Greek Yogurt (preferably keep most of your ingredients as plant-based as possible)

Chive Tzatziki Dip

 

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting

Print Recipe
 Chive Tzatziki Dip
You will need: chopping board & knife; blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; ceramic/glass bowl for mixing; ceramic/glass container or jar w/ lid for storing;
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above)
  2. Blend ground Cashews and Coconut Cream/Milk until smooth.
  3. Add half the chopped Chives, Lemon juice, finely chopped Garlic & Salt and blend together.
  4. Add the dip to a bowl and add the last of the Chives. Mix using a spoon.
  5. Chop and mix in the Cucumber.
  6. Optional - Add Coconut Yogurt to make for an even creamier, fluffier dip.
Recipe Notes

*Store in a glass jar in the fridge. Eat within 1-2 days.

*If you can’t get Coconut Cream/Milk or Coconut Yogurt, you can substitute Plain Clean/Organic Greek Yogurt (preferably keep most of your ingredients as plant-based as possible).

Sunflower & Sesame Warm Quinoa Salad


Print Recipe
 Sunflower & Sesame Warm Quinoa Salad
You will need: Baking tray; large pan; pot; cooking utensils
Course Meals - Hearty Veggie Meals
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Optional
Course Meals - Hearty Veggie Meals
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. Preheat oven to 180°C / 350°F
  2. Chop Potatoes into 1 inch cubes. Add 1 tbsp of Oil to baking tray and bake until soft (approx. 15-20 min)
  3. Chop Butternut Squash into 1 inch cubes, add to the tray and cook for a further 10-15min until squats is soft and potatoes are a little crispy.
  4. While veg are baking, add Quinoa and water to a pot and bring to a boil. Stir frequently until all water is absorbed and Quinoa has expanded and has a translucent middle. Add stock and cook on medium heat, stirring frequently until all moisture is absorbed.
  5. Chop Onion and add to a pan with 1 tbsp of Oil on high heat. Stir frequently and cook until onions are browned. Remove from heat.
  6. Chop and add the Zucchini and Capsicums/Bell Peppers to the pan and cook on medium heat for 2-3 minutes (keep veggies crunchy).
  7. Add the Quinoa and Garlic to the pan and cook on medium heat for 1-2 minutes.
  8. Serve Quinoa dish with roasted veggies on the side or mixed through.
  9. Top with a squeeze of fresh Lemon / Lime, chopped Parsley and toasted Nuts & Seeds.
  10. Optional - add shavings of Broccoli flowers and a little crumbed Goat Cheese Feta.
Recipe Notes

Clean Eating Tips to remember:

*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it.

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied.

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil