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This Week's Healthy Recipes

Meal #1


Sweet Green Smoothie (Banana Broccoli)

– Gluten-free and Vegan


serves 1

1 1/2 cups almond milk or other non-dairy milk 1 organic banana, preferably frozen 1 small bunch of organic broccoli florets (stalk removed), I used about 1/4 pound 1 teaspoon ground cinnamon 1 tablespoon raw honey or maple syrup

Add all of the ingredients to your high-speed blender and process until smooth and creamy. Enjoy immediately.


Easter Egg Radishes, from Tips to Tops


Serves: 4


1 bunch fresh radishes, with greens

3 tablespoons salted butter

1 tablespoon extra-virgin olive oil

1 garlic

2 cups short grain brown rice

3 tablespoons pure lemon juice

1 salt and pepper to taste

1. In a small pan, dry toast walnuts. Set aside. Wash and chop radishes into pieces of about the same size, and chop greens separately.

2. In a large pan, heat butter over med heat. Add chopped garlic. Cook for a few minutes, until browned.

3. Add radish pieces to the pan, mixing to coat in butter. Add S+P. Add a splash or two of water and allow steam to help them soften. When soft and color from the skin begins to bleed into the whites of the radish, transfer contents of pan to a bowl and cover.

4. In same unwashed pan, add leftover brown rice. Stir to coat in remaining butter/garlic flavor and heat. Add S+P. Remove from pan and set aside.

5. In same unwashed pan (this is good for dishwashing time later!), add olive oil and chopped greens. Stir and add S+P to taste. Allow greens to wilt but not to the point of mush.

6. Prepare plate with greens on the bottom, a scoop of rice, then radishes and top with walnuts and some lemon juice.

Main Dish




Heidi is the perfect melting cheese for grilled cheese sandwiches! Try resist eating it all on its own 🙂

15 minPrep Time

35 minCook Time

50 minTotal Time


12 slices of your favorite bread

Farm House's Heidi cheese, sliced

1 1/2 lbs onions, sliced thin

6 oz mushrooms, halved and sliced

2 tbsp. butter

1/4 tsp salt

1 tsp. granulated sugar

Scant 1/4 cup red wine (such as Merlot)

Couple sprigs of fresh thyme

2 garlic cloves, minced

1/2 red pepper, diced

2 Golden Delicious apples, diced

Fresh arugula if desired


Add butter to a large frying pan over medium-high heat. Once melted and bubbling, stir in onions. Cook until just beginning to brown, about 5 minutes. Add in salt, and sugar. Cook for another 5-8 minutes, or until onions have browned more. Stir in mushrooms and thyme sprigs. Continue cooking until dish is deeply caramelized, stirring frequently, about 10 minutes.

Add in garlic and red pepper. Cook for 1 minute. Deglaze pan with red wine. Cook until dissipated. Remove from heat and discard thyme.


Butter one side of each slice of bread. Turn butter-side down and layer with caramelized onion mixture, raw apple, arugula if desired, and Heidi cheese. Top with another bread slice: butter-side up.

Place a cast iron or frying pan over medium-low heat. Once hot, add sandwich, pushing down gently if needed. Cook for 5-7 minutes, or until golden brown. Flip, and repeat, covering the pan with a lid to help melt the cheese better.

Remove, slice, and serve with your favorite sauce!


Banana ginger pudding

https://www.eatwell.co.nz/recipe/13354/Banana-ginger-pudding/ ( SERVES 6 )

This is a cross between banana cake and a sticky date pudding that is gluten and dairy free and made with natural sweetness. It’s rich, so remember it’s a treat food, not something to have every night. Turning this pudding upside down once it’s baked shows off the luscious date and banana layer underneath. If you place the banana slices flat against the baking paper at the start they look great once they’re caramelized. Serve straight from the oven while it’s steaming hot and tender. The whipped banana cream is not so sweet, giving a bit of balance. If you fancy making it more like icecream, add a couple more frozen bananas. But wait, that would make nine bananas in one dessert, is that even allowed? I think yes, sometimes when you’re on to a good thing it’s worth just going for it.


⅔ cup Dates, chopped

2 Bananas, ripe and sliced

2 Tbsp Maple syrup

4 Bananas, very ripe

¼ cup Honey, soft

1 knob Ginger, about 4cm, finely grated

1 Lemon, zested

½ cup Oil, light, grapeseed or rice bran

1 cup Rice flour

½ tsp Baking soda

¾ tsp Salt

Banana cream

1 cup Coconut cream

1 Banana, ripe, frozen in slices

1 tsp Vanilla essence


Line the base of a 15 x 25cm baking dish with baking paper. Sprinkle with chopped dates then add the two sliced bananas and press down firmly. Drizzle with maple syrup.

Mash the four very ripe bananas thoroughly and allow to sit for 30 minutes to go a bit brown. Mash in honey, ginger and lemon zest and stir in oil.

Add sifted rice flour, baking soda and salt and mix in thoroughly (there’s no need to worry about over-mixing with rice flour).

Pour over the banana date layer in the baking dish and bake at 170C for 50-60 minutes or until a skewer inserted in to the middle comes out clean.

For the banana cream, place all ingredients in a food processor or blender and run until perfectly smooth. Serve in a bowl alongside the hot pudding.

Meal #2


Dandelion & Apple Juice


yield: 1

prep time: 5 MINUTES

total time: 5 MINUTES

A super healthy dandelion & apple detox health juice jam packed full of goodness.

Bottom of Form


2 sweet apples

Big handful of youngish dandelion greens

3 large celery stalks

2 kale leaves

a little ginger or garlic an extra boost


I chop the ingredients roughly and then push through a good masticating juicer.

Any juicer would work for this blend; especially if the leaves are young and tender (if in doubt, just chop the leaves up as small as you can before juicing).

Enjoy and embrace the benefits of fresh, vibrant juice. I know, I do.


Thyme Roasted Apples & Pears


Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Roasted Apples & Pears with thyme make a delicious addition to fall brunches, snacks, and holiday dinners.

Course: Breakfast, brunch, Dessert, Side Dish, Snack

Cuisine: dairy-free, gluten-free, plant-based, vegan

Servings: 4