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Spud with Mushroom, Avo & Hemp Seeds


Print Recipe
 Spud with Mushroom, Avo & Hemp Seeds
You will need: 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. chopping board & knife; stainless steel pot; ceramic/glass container or jar w/ lid for storing;
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Garlic Cashew Cream
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Garlic Cashew Cream
Instructions
  1. Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
  2. Chop the Mushrooms and cook in a little Coconut Oil. Set aside.
  3. Garlic Cashew Cream: Blend/grind Cashew Nuts into flour-like consistency. Then add remaining ingredients and blend until smooth.
  4. Smash your cooked Potato, add a little Coconut Oil and then add a serving of the Garlic Cashew Cream, cooked Mushrooms, slices of Avocado and top with Hemp Seeds.
Recipe Notes

*Enjoy straight away! 

*Store left over sauce sealed in a glass jar w/ lid.

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

Spud with Cashew Garlic Cream, Chives and Toasted Nuts


Print Recipe
 Spud with Cashew Garlic Cream, Chives and Toasted Nuts
You will need: 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. chopping board & knife; stainless steel pot; ceramic/glass container or jar w/ lid for storing;
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato and Topping
  • 1 large Potato
  • ½ small bunch Chives
  • ¼ cup Cashew Nuts (and/or slivered Almonds, Sunflower Seeds, Pumpkin Seeds - ½ toasted, ½ raw)
Garlic Cashew Cream
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato and Topping
  • 1 large Potato
  • ½ small bunch Chives
  • ¼ cup Cashew Nuts (and/or slivered Almonds, Sunflower Seeds, Pumpkin Seeds - ½ toasted, ½ raw)
Garlic Cashew Cream
Instructions
  1. Chop the Cashew Nuts and toast half of them. Allow to cool then combine with the un-toasted nuts.
  2. Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
  3. Garlic Cashew Cream: Blend/grind Cashew Nuts into flour-like consistency. Then add remaining ingredients and blend until smooth.
  4. Smash your cooked Potato, add a little Coconut Oil and then add a serving of the Garlic Cashew Cream and top with chopped Cashew Nuts and Chives.
Recipe Notes

*Enjoy straight away! 

*Store left over sauce sealed in a glass jar w/ lid.

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

Spud with Avo, Hemp Seeds, Almonds & Garlic Cashew Sauce


Print Recipe
 Spud with Avo, Hemp Seeds, Almonds & Garlic Cashew Sauce
You will need: 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. chopping board & knife; stainless steel pot; ceramic/glass container or jar w/ lid for storing;
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato with Toppings
Garlic Cashew Cream
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato with Toppings
Garlic Cashew Cream
Instructions
  1. Chop the Almonds and toast half of them. Allow to cool then combine with the un-toasted nuts.
  2. Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
  3. Garlic Cashew Cream: Blend/grind Cashew Nuts into flour-like consistency. Then add remaining ingredients and blend until smooth.
  4. Smash your cooked Potato, add a little Coconut Oil and then add a serving of the Garlic Cashew Cream, slices of Avocado and top with chopped Almonds.
Recipe Notes

*Enjoy straight away! 

*Store left over sauce sealed in a glass jar w/ lid.

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

5 Thai Dipping Sauces


Print Recipe
 5 Thai Dipping Sauces
You will need: chopping board & knife; blender; ceramic/glass containers or jars w/ lid for storing. NOTE: Recipe time is if you are only making one sauce. Please allow 5 - 10 minutes to make each sauce.
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Thai Dipping Sauce
Peanut Dipping Sauce
Ginger & Coriander Sauce
Thai Crystal / Nahm Jeem Gratiem Sauce
Sweet Chilli Sauce
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Thai Dipping Sauce
Peanut Dipping Sauce
Ginger & Coriander Sauce
Thai Crystal / Nahm Jeem Gratiem Sauce
Sweet Chilli Sauce
Instructions
  1. Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
  2. Peanut Dipping Sauce: Blend everything together. Set aside.
  3. Ginger & Coriander Sauce: Blend everything together. Set aside.
  4. Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
  5. Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Recipe Notes

* I make big batches of the sauces. They keep well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and easily and quickly whip up rice paper rolls and serve with either or  both of the dipping sauces.

*Soy Sauce alternatives - soy is best avoided for many reasons. Most soy is GMO. Even organic soy can cause issues. Also, many soy products have wheat/gluten which adds to the list of reasons to avoid it if you can. 1st best choice is Coconut Aminos if you can get it. 2nd best choice would be Liquid Aminos or Tamari which are wheat-free/gluten-free soy sauces.

*Sesame Seed Oil - buy good quality oil and store in the fridge. It is a fragile oil and can rancid quite quickly. For this reason it is best never to cook with fragile oils like Sesame Seed Oil as the heat quickly produces free-radicals and reduces the benefits of the oil. Use it as a topping just before serving to give a lovely subtle Sesame flavour to your stir-fry.

Veg Lettuce Cups with Thai Dipping Sauces


Print Recipe
 Veg Lettuce Cups with Thai Dipping Sauces
You will need: chopping board & knife; blender; ceramic/glass containers or jars w/ lid for storing. NOTE: Recipe time is if you are only making one sauce. Please allow 5 - 10 minutes to make each additional sauce.
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Thai Dipping Sauce
Peanut Dipping Sauce
Ginger & Coriander Sauce
Thai Crystal / Nahm Jeem Gratiem Sauce
Sweet Chilli Sauce
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Thai Dipping Sauce
Peanut Dipping Sauce
Ginger & Coriander Sauce
Thai Crystal / Nahm Jeem Gratiem Sauce
Sweet Chilli Sauce
Instructions
  1. Chop your choice of veg into thin julienne slices.
  2. Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
  3. Peanut Dipping Sauce: Blend everything together. Set aside.
  4. Ginger & Coriander Sauce: Blend everything together. Set aside.
  5. Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
  6. Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
  7. Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
  8. Add your choice of veg to the Lettuce Cups and serve with dipping sauces on the side.
Recipe Notes

* I make big batches of the sauces. They keep well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and easily and quickly whip up rice paper rolls and serve with either or  both of the dipping sauces.

*Soy Sauce alternatives - soy is best avoided for many reasons. Most soy is GMO. Even organic soy can cause issues. Also, many soy products have wheat/gluten which adds to the list of reasons to avoid it if you can. 1st best choice is Coconut Aminos if you can get it. 2nd best choice would be Liquid Aminos or Tamari which are wheat-free/gluten-free soy sauces.

*Sesame Seed Oil - buy good quality oil and store in the fridge. It is a fragile oil and can rancid quite quickly. For this reason it is best never to cook with fragile oils like Sesame Seed Oil as the heat quickly produces free-radicals and reduces the benefits of the oil. Use it as a topping just before serving to give a lovely subtle Sesame flavour to your stir-fry.

Clean Eating Tips to remember:

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

Lemon Meringue Pudding


Print Recipe
 Lemon Meringue Pudding
You will need: 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. Or food processor.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional Toppings
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional Toppings
Instructions
  1. Grind/blend Cashews into a flour-like consistency.
  2. Blend ground Cashews, Coconut Cream and Coconut Oil until smooth.
  3. Add the rest of the ingredients and blend until smooth.
  4. Optional Topping: Add thinly sliced fresh Lemon pieces and sprinkle Lemon Zest on top.
  5. Optional: Allow to set in fridge for 15 min+.
Recipe Notes

*You can enjoy straight away or put in the fridge for 15-30 minutes to set for a more pudding-like consistency.

*Eat within 1-2 days

*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.

 

Raw Carrot Cake Cupcakes with Lemon Cream Icing


Print Recipe
 Raw Carrot Cake Cupcakes with Lemon Cream Icing
You will need: A 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. Food processor or blender with food processor attachment. NOTE - Keep raw carrot pulp from your fresh juicing to use in this recipe.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Cake Cupcakes
Icing
Topping
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Cake Cupcakes
Icing
Topping
Instructions
  1. Cake Cupcakes: Pre-soak Dates: in ½ cup warm Spring Water. Once soft, blend into a paste.
  2. Cake/Cupcakes: Add Chia Seeds to ¼ cup Spring Water.
  3. Cake/Cupcakes: Blend/grind Cashew Nuts into flour-like consistency.
  4. Cake/Cupcakes: Mix all ingredients together in a mixing bowl using a wooden spoon or silicon spatula.
  5. Cake/Cupcakes: Shape the cupcake mixture into balls and place in silicon or paper cupcake cups and press slightly into the moulds.
  6. Icing: Blend Cashews until ground into a flour-like consistency. Add the rest of the ingredients and blend until smooth.
  7. Icing: Using a spoon, add a dollop of the Lemon Cream Icing Frosting to each cupcake and smooth over the surface using the back of the spoon.
  8. Optional: Sprinkle chopped Walnuts, finely grated Carrot and a small pinch of Cinnamon to the top of each cupcake.
Recipe Notes

*I usually store cupcakes and icing separate in the fridge and add icing just before eating so that they are fresh every time!

*Eat within 1-2 days

*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.

 

Raw Blueberry Cheesecake


Print Recipe
 Raw Blueberry Cheesecake
You will need: A 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. Food processor or blender with food processor attachment. NOTE - PRE-SOAK 2-4 HOURS BEFORE: Dates, Cashews.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 25 - 30 minutes
Cook Time 0
Passive Time 15+ minutes (for freezing/setting)
Servings
servings
Ingredients
Base
Middle Layer
Top Layer
Topping
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 25 - 30 minutes
Cook Time 0
Passive Time 15+ minutes (for freezing/setting)
Servings
servings
Ingredients
Base
Middle Layer
Top Layer
Topping
Instructions
  1. PREP 2+ hours BEFORE: Pre-soak Dates and Cashews separately.
  2. Base: Pulse all ingredients together into crumb-like consistency. Press into 8inx8in (20x20cm) cake mold.
  3. Middle Layer: Blend Cashews until smooth & creamy - add water as needed to be able to blend into smooth consistency. Add the rest of the ingredients and blend until smooth. Layer mixture evenly over the crust.
  4. Top Layer: Blend Spring Water and Chia Seeds until mixture thickens. Add half the Blueberries, Rice Malt Syrup and Coconut Oil. Blend until smooth. Add remaining Blueberries and pulse to roughly combine. Layer mixture evenly over the middle layer.
  5. Topping: Layer the whole Blueberries evenly over and into the top layer and freeze for 1-2+ hours. Allow 5 - 10 minutes to thaw once removed from freezer before serving.
Recipe Notes

*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.

 

Mini Lemon Pies


Print Recipe
 Mini Lemon Pies
You will need: 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. Or food processor.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Lemon Layer
Mini Pie Base
Optional Toppings
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Lemon Layer
Mini Pie Base
Optional Toppings
Instructions
  1. Mini Pie Base: Blend ingredients and then press a base layer into the silicon paper cupcake moulds (or you can use other small glass/ceramic containers).
  2. Lemon Layer: Blend Cashews until ground into a flour-like consistency.
  3. Lemon Layer: Blend ground Cashews, Coconut Cream and Coconut Oil until smooth.
  4. Lemon Layer: Add the rest of the ingredients and blend until smooth.
  5. Optional Topping: Add thinly sliced fresh Lemon pieces and sprinkle Lemon Zest on top.
  6. Optional: Allow to set in fridge for 15 min+.
Recipe Notes

*You can enjoy straight away or put in the fridge for 15-30 minutes to set for a more mousse-like consistency.

*Eat within 1-2 days

*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.

 

Fresh Citrus Water


Print Recipe
 Fresh Citrus Water
You will need: Large glass jug
Course Drinks - Cold Drinks
Cuisine Clean Eating
Prep Time 5 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Course Drinks - Cold Drinks
Cuisine Clean Eating
Prep Time 5 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. Slice up your fresh citrus fruits, and combine these with the water and ice in a large glass jug.
  2. Optional - add drops of high quality, food grade essential oils for extra freshness and incredible health boosting benefits. *NOTE: Only add essential oils to glass/ceramic, never plastic.