Health and Wellness

Inspired Plant Based Health and Nutrition




Green Falafel Bowl w/ Beetroot Hummus & Fresh Herbs 

GF | V | RSF

Green Falafel Ingredients 

2 tins organic chickpeas (rinsed & drained.)
3 garlic cloves.
1 onion.
1/2 bunch parsley.
1/2 bunch coriander.
1/4 bunch mint.
1/4 bunch dill.
1 juiced lemon.
2 tbsp olive oil.
1 green chili, jalapeño or 1 tsp chili flakes.
1 tsp turmeric.
1/2 tsp himalayan sea salt.
1 tsp baking soda.
2 tbs tapioca flour.


Place all ingredients into a food processor and blitz for 60 seconds until well combined. Gently roll spoon or the falafel mixture and place onto a paper lined baking tray. Bake in a preheated oven at 170 degrees for 20-30 minutes.

Beetroot Hummus Ingredients 

2 tins organic chickpeas (rinsed & drained.)
1 medium size steamed or baked beetroot.
3 garlic cloves.
1/4 cup tahini.
3 tbsp olive oil.
Juice of 1 lemon.
2 tsp apple cider vinegar.
1 small chili.
1/2 tsp himalayan sea salt.


Place all ingredients into a food processor and blitz for 1-2 minutes until smooth and creamy. Place your ‘falafels and beet hummus’ onto your favorite salad and top with fresh herbs. I love a basic salad dressing made up of olive & flaxseed oil, acv and himalayan sea salt.



Baked Beetroot and Black Bean Burgers W/ Portobello Mushrooms & Spicy Guacamole

GF | V | RSF

Burger Ingredients

1 large organic beetroot (skin on.)

1 tin organic black beans.

1 medium organic onion.

2 tablespoons organic pumpkin seeds.

2-3 tablespoons tapioca flour.                                                                 

2 teaspoons smoked paprika.

2 teaspoons turmeric.

2 teaspoons dried chili flakes *optional.

Pinch himalayan sea salt.


5 large portobello mushrooms.

1-2 tablespoons olive oil.

Topping - Spicy Guacamole 

2 ripe organic avocados.

1 small red onion or shallot.

¼ cup fresh coriander.

Juice of 1 lime or lemon.

1 small red chili or jalapeno.

1 tablespoon olive oil.

1 tablespoon flaxseed oil.

Pinch of himalayan sea salt to taste.

2 organic tomatoes.


Preheat the oven at 160 degrees. Place the beetroot and onion into a food processor and pulse for 30 seconds. Add the remaining burger ingredients into the food processor and pulse for a further 30-60 seconds making sure all of the ingredients are well combined, leaving a slightly chunky texture. Using a tablespoon place the mixture into egg rings to create round patties. Place onto a paper lined tray. Bake at 160 degrees for 20-25 minutes or until cooked and a little crunchy on top. Makes 10 patties. Place Portobello mushrooms on a paper lined tray and drizzle with olive oil. Bake for 15-20 minutes until tender. Dice and mash all guacamole ingredients together. Slice the tomatoes. Assemble Place 2 patties onto each mushroom bun. Top with sliced tomato and guacamole. Garnish with a sprig of coriander and a wedge of lime. Serve with a fresh side of salad or slaw. Makes 5 burgers.        



Hand Made Raw Fruit & Nut Dark Chocolate

GF | V | RSF
4 tablespoons raw cacao powder.
4 tablespoons natural peanut or almond butter.
4 tablespoons coconut oil.
3 tablespoons raw honey or pure maple syrup.
1 teaspoon vanilla extract.
¼ cup sultanas.
¼ cup shredded coconut.
¼ cup roughly chopped salted macadamia nuts.


Place a large glass or stainless-steel bowl over a saucepan of simmering water then add the cacao powder and coconut oil into the bowl and mix together. Add the honey, vanilla extract and peanut butter and mix together until all of the ingredients are melted and combined together (this should only take 2 minutes on a low heat.) Remove the bowl from the heat then add the sultanas, shredded coconut and macadamia nuts. Stir together until all of the ingredients are well combined and the chocolate is thick and glossy. Pour the chocolate into a shallow paper lined slice tray and freeze for an hour. Once the chocolate is set remove it from the tray and slice into long sticks or small squares with a sharp knife. Store in the freezer for up to 1 week. Makes a 20 x 20cm slice. Serve with fresh cherries and strawberries. 



GF | V | RSF
2 cups (500gm) organic blueberries and blackberries.
3 tablespoons raw honey or maple syrup (you can substitute with stevia or monk fruit for zero sugar.)
1 tablespoon chia seeds.
2 teaspoons pure vanilla extract.
100 ml water.

Mix the chia seeds into the water for a couple of minutes until it thickens into a soft gel. Place the berries into a small pot then add the chia mixture.
Cook over a low heat until it starts to boil. Add the vanilla essence and honey, gently stirring together. Cook for a further 5 minutes until thick. I like to burst some of the blueberries with a fork so the delicious fresh juices seep into the sticky jam. Allow the jam to cool then transfer into a medium size sterilized jar.
Keep refrigerated for 1 week.
I also love to use this jam as a coulis. It’s super delicious poured over pancakes or topped over fresh fruit and yogurt or smoothie bowls. 

Detox & Replenish - Fortified Detox Smoothie
1 cup spinach.
1 cucumber.
1 cup fresh pineapple or 1 orange.
1 tsp spirulina.
1 tbs goji berries.
1 cup coconut water.
Sprig of fresh mint.
Blend all ingredients together until smooth.