Nourish & Thrive Recipes

Cashew butter, dates and pumpkin spice rolled into truffles and dipped in dark chocolate: the seasonal treat without the refined sugar.

Almond and chickpea flour, pumpkin purée and warm spice baked into fluffy cupcakes, finished with a whipped coconut butter frosting.

Banana, avocado, dates and chia blended smooth, with cacao nibs for a chocolate chip finish: anti-inflammatory fats and minerals in a glass.

Cacao, coconut oil, maple and nut butter set in the freezer into gooey chocolate fudge, with berries or buckwheat folded through if you like.

Banana, avocado, cacao and hemp seeds blended into a thick chocolate bowl, topped with granola, coconut yogurt, berries and a sprinkle of chia.

Cassava flour, ripe banana and plant-based milk make a fluffy mini pancake, with dairy-free chocolate chips, mashed berry compote and coconut yogurt on top.

Oats, pepitas and coconut baked with molasses, ginger and cinnamon: the warming spice of gingerbread, turned into granola you can eat by the handful.

Basil, activated cashews, hemp seeds and lemon blended with good olive oil: the five-minute pesto that makes the zucchini linguini, and plenty else, better.

Four ways with bliss balls, from coconut salted caramel to nut-free chocolate mint: dates, nuts and seeds rolled into snacks you can make in twenty minutes, with no cooking at all.

Oats, coconut, activated almonds and walnuts baked with maple, vanilla and warm spices: homemade granola that beats the sugar hit of the store-bought kind.

Spiralized zucchini, wilted spinach and cherry tomatoes tossed with a cashew hemp basil pesto: a greened-up take on linguini that answers a pasta craving.

Golden, crispy baked cauliflower nuggets spiced with smoked paprika, cumin and turmeric: the fast-food favorite you miss, made at home with an extra serving of veg.