Energizing Fat Balls (healthy nutty snacks)

High in flavor and packed with nutrients, these wholesome fat balls will provide you and your family with excellent health benefits and help boost brain power and increase energy levels. These nourishing snacks are most satisfying and an excellent way to feed your cells, maintain or even restore your health .

In Dr. Mercola’s latest book  “Fat for Fuel”  he expounds on how you can take control of your health simply by giving your body the proper fuel it needs. Saturated fats, the very thing that we thought cause us to gain weight will actually keep it off. He explains how your body is designed to process fats more efficiently than sugar and carbs. It is well worth investing in this ground-breaking guide for optimum health.

Ingredients needed:

50g Organic Coconut oil

50g Butter

150g Organic Dark Chocolate( good quality 70% )

65g Macadamia Nuts

65g Pecan Nuts

65g Organic Walnuts

65g Hazelnuts

65g Sunflower Seeds

45g Chia Seeds

45g Raw Organic Cacao nibs

65g Sesame seeds

65g Flaxseeds

65g Coconut flakes

65g Chopped Dates

65g Sultanas

65g Milled Flax, Sunflower, Pumpkin & Sesame Seeds & Goji Berries ( optional)

Melt chocolate in a bowl over pot of boiling water then add coconut oil and butter. Stir until melted and add to chopped nuts and all other dry ingredients.

Mix together and add Milled Flax, Sunflower, Pumpkin & Sesame Seeds & Goji Berries.

Line muffin tray with small fairy cup cake cases, fill with mixture and place in freezer to set.

Healthy Nutty Energizing Snacks (Fat Balls) 

Mixture makes approximately 22 -24 delicious energizing fat balls.

Store in Fridge.

Happy Healthy Snacking !



Good Morning Green Smoothie !


Nutritious smoothies eaten with a spoon are the way to go. Unlike juicing there is no waste. You can make it last longer by chewing every mouthful and the soluble fiber found in fruit helps slow digestion and keeps you going longer.


Ingredients makes 4 glasses

2 chopped apples

3 chopped bananas

1 heart of a lettuce

5 Kale leaves washed

1 lime

1 Tbs raw coconut oil

1 slice ginger

3-4 passion fruit

150ml filtered water

Using a jug blender or hand blender, blitz together all ingredients and enjoy every mouthful knowing that you are building your immune system and supplying your body with vitamins and nutrients.


Banana & Poppy Seed Muffins

Everyone has their own favourite banana bread recipe. I love adding poppy seeds to mine and turning them into delicious banana & poppy seed muffins. The little poppy seeds emphasize the black little seeds in the centre of a banana and add new dimension to an ordinary banana bread recipe. Muffins are easier to handle, no slicing necessary and the muffin cases provide an instant little container.

Continue reading “Banana & Poppy Seed Muffins”

Millet with stewed Apples, Raisins, Cinnamon and Cream

Millet is the only grain that is alkaline. It is rich in iron and makes a healthy and delicious breakfast. Served with apples, cinnamon, raisins and cream it makes a wonderful start to the day. Millet seeds are a source of fibre which can help maintain a healthy digestive system.
My family love this breakfast as it reminds them of apple pie. So its both tasty and healthy.

Continue reading “Millet with stewed Apples, Raisins, Cinnamon and Cream”

Granola rock cakes & biscuits


250g Soft Butter
250g Brown Sugar
2 eggs
250g Granola
150g Flour or ( Gluten & Wheat Free)
100g Oats
1tsp Baking powder
pinch of salt

a Handful chopped nuts

a Handful of raisins

Beat butter, sugar add eggs mix until creamy. Add Granola, Flour, Oats, baking powder, raisins, nuts and mix.
If mixture is too sticky add a little flour at a time until mixture is moist and buttery but not dry.Form into balls and place into 12 muffin tray.

For biscuits place the rest of the granola balls
onto a greased baking tray.
Flatten slightly with palm of your hand.
Bake at 180C for 20min

Once baked place on wire rack to cool

Tip: For crispier biscuit and rock cakes place trays back into oven once oven has cooled off slightly, leave for 15-20min to dry out.

Place on wire rack to cool completely then store in airtight container.

Date & Walnut Muffins

Makes a dozen of delicious muffins

250g Dates chopped
1 cup boiling water
1tsp bicarb
125g soft butter
1 cup soft brown sugar ( or substitute)
1/2 walnuts chopped
2 Cups Flour sifted ( or Gluten free flour)
2 tsp baking powder.
pinch of salt
1/2 tsp cinnamon
1/2 ginger ( optional)

Preheat oven to 200 C
1.Pour boiling water over chopped dates, add bicarb and mix well , set aside to cool.

2.Beat butter & sugar until creamy, add eggs and continue beating.
3.Sift dry ingredients, flour, baking powder, cinnamon, ginger, salt into butter mixture and beat until mixture is creamy.
4.Add the date mixture and half the chopped walnuts and mix together.
5.Line med muffin pan with muffin cases and spoon mixture into each individual case leaving 1cm space to rise. Sprinkle the rest of chopped walnuts on top and finish off with a sprinkling of sugar.

Put into pre heated oven and turn temperature down to 180C & bake for 20 min.
To check if muffins are cooked stick a knitting needle into one muffin it should come out dry.

Serve buttered for breakfast or tea time and ENJOY !