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Spring Recipes Part 2.

Rainbow Smoothie

Start the day off right with a hit of hidden veg and our big blend of superfoods.

(image credit: pop sugar)


  • 1 x tbsp Loving Earth Rainbow powder
  • 1 x handful of spinach
  • 1 x handful of nuts (we use cashews or almonds)
  • 200ml coconut water
  • ½ cup berries
  • 3 cubes of ice


Step 1: Place all ingredients in a blender and blend until smooth.

Step 2: Pour into a glass and enjoy!

Makes 1 serve

Maqui & Blueberry Chia Pudding

A super simple and quick breakfast that you can make the night before and enjoy on the go.

(image credit: organic empire)



Step 1: At night, in a 250ml jar add chia seeds, macqui and nut milk.

Step 2: Stir or shake until well combined and put in the fridge overnight.

Step 3: In the morning, if chia seeds have solidified at bottom, stir well until combined.

Step 4: Add blueberries and coconut chips.

Step 5: Enjoy!

Makes 1 serve

Maca and cacao hot chocolate

Jam-packed with antioxidants and hormone balancing maca, this sweet treat is perfect for an afternoon pick me up.



Step 1: In a saucepan add cacao powder, maca powder and nut mylk.

Step 2: Stir until well combined and liquid is heated through.

Step 3: Pour into mug.

Step 4: Add coconut sugar to taste.

Step 5: Enjoy!

Makes 1 serve

Lucuma Macaroons

This recipe is adapted from The Minimalist Baker, make on a Sunday and enjoy as morning or afternoon tea throughout the week.

(image credit: taste)



Chocolate coating (optional)


Step 1: Preheat oven to 176°C and spread coconut on a baking sheet. Toast for 2-4 minutes or until just slightly golden brown (be careful not to burn). Reduce oven temperature to 162°C.

Step 2: In a food processor combine toasted coconut and add 2.5 tbsp coconut nectar. Pulse a few times to combine, being careful not to over mix. This will slightly moisten and sweeten the coconut. Set aside.

Step 3: To a large mixing bowl, add Aquafina and cream of tartar (optional), and whip with a hand or stand mixer.

Step 4: Once fluffy and semi-stiff peaks have formed, add remaining 3.5 tbsp coconut nectar, vanilla, lucuma, and salt and whip again to combine.

Step 5: Pour in melted coconut oil and whip again to combine. Add more sweetener to taste.

Step 6: Start with adding ¾ of your coconut to the Aquafina and fold/stir to combine. If it looks too wet, add more coconut a little at a time until you get a very moist “dough”.  If you add all of the coconut and it still appears too wet, add a little untoasted coconut.

Step 7: Measure out heaping 1 tbsp amounts and scoop onto a parchment-lined baking sheet. Bake at 162°C for 25 minutes. Then increase heat to 176°C and bake for 8-10 min more or until golden brown and semi-firm to the touch.

Step 8: Let cool

Step 9: Enjoy!

For a chocolate coating (optional)

Step 10: Melt dark chocolate and coconut oil over a double boiler (or in the microwave in 30 second increments) until smooth and creamy.

Step 11: Dip the macaroons into the chocolate and place on baking paper. Drizzle the tops with remaining chocolate and set in the refrigerator (or freezer) to cool until the chocolate is firm to the touch.

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