Chocolate chia seed pudding

Serves 4


½ cup (approx. 18 or 76g) Brazil nuts
2 cups (500ml) water
½ cup chia seeds
¼ cup unsweetened cacao powder
¼ teaspoon ground cinnamon
dash sea salt
1 tablespoon maple syrup
Sprinkling of desiccated coconut (optional)


Blend Brazil nuts in water in a high-speed blender until you get smooth, creamy milk. Add Brazil nut milk and other ingredients into a bowl and whisk until combined. Let sit chilled for a few hours (or overnight) until desired thickness is reached.

Serve & Enjoy!

Tip: Makes a simple delicious breakfast or dessert topped with berries.

Selenium is a mineral that has antioxidant properties, protecting us from free-radical damage such as pollution and brazils are a great source. A couple of day will probably be enough to meet your body’s needs. 

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Black Bean Brownies

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Makes 6 servings

* Gluten-free if using gluten-free oats



2 cups   canned black beans, rinsed

4 tbsp   cocoa powder, unsweetened

½ tsp     salt

½ cup    oats

¼ cup    maple syrup

⅓ cup    coconut oil, melted

2 tsp      vanilla extract

1 tsp      baking powder

½ cup    dairy-free dark chocolate chips (optional)



Preheat oven to 175C/350F.

Place all ingredients, except chocolate chips into a food processor. First pulse until mixed, then blend until smooth. If the mixture is very thick, add a drop of water.

Empty into a large bowl and fold in the chocolate chips.

Cover 20cm x 20cm (8’x8’) brownie tray with parchment paper.

Pour batter into prepared tray.

Bake 20-25 minutes until a knife comes out clean.

Let cool for 10-15 minutes before cutting.


These are delicious served with defrosted frozen berries.

If you can’t find chocolate chips you can just leave them out, or just break up ½ cup of a dark chocolate bar.

You’ll need a high-powered processor for this to get a smooth texture.

Any leftover beans can be frozen.

Baked apples

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Makes 2 servings

* Gluten-free if using gluten-free oats and/or spices



2 medium apples, cored

½ cup rolled oats

½ tsp cinnamon

2 dates, pitted and chopped

1 tbsp ground flax

¼ cup pecans, chopped

1 cup almond milk, unsweetened

1 tbsp maple syrup


Preheat oven to 175C/350F and cover small baking dish with parchment paper.

Wash and core apples and place on paper.

In separate bowl, mix rest of ingredients together.

Spoon the oat mixture into centre of apples. If there is extra, you can spoon it onto the paper so it will crisp up like granola.

Bake, uncovered, for approximately 30 minutes. Check for doneness by piercing apple with a fork to test softness. If knife slides in easily, then it’s done, if not, then check in another few minutes.

Remove from oven and serve hot.