Berry Crumble recipe clean food luk beautifood

Pear and Berry Crumble Recipe

(from the archive)

This pear and berry crumble packed with vitamin C and antioxidants makes the perfect winter treat!

And who does not love fruit topped crumble? Working to boost your immune system and fight wrinkles, our pear and berry crumble recipe with a nut, oat and coconut oil topping takes less then an hour to make – 20 mins to cook / mix and 20 mins to bake making it an effortless way to end a cool winters day.


Strawberries: Looking to reduce acne?  Strawberries are naturally rich in salicylic acid – a common ingredient in commercial acne creams! They also help to whiten your teeth and provide a radiant smile.

Blueberries: Full of antioxidants, blueberries have one of the highest antioxidant counts of everyday fruit. They have been proven to fight wrinkle formation by neutralising free radical damage to tissues in the skin, including collagen and elastin.

Pears: Vitamin C works to produce and maintain collagen in your skin helping to keep it plump and feeling smooth.

Raspberries: They are a rich source of dietary fibre to flush out toxins and create clearer skin while helping to fight blemishes or breakouts.

Oats: Also high in fibre, oats help to regulate blood sugar levels while vitamin B aids the regeneration of skin cells for a fresh, revitalised appearance. The iron in oats allows the skin to recieve oxygen to grow and repair, keeping it strong and wrinkle free!


40 minutes wo to go. Serves 4


3 cups berries (fresh or frozen)

2 pears, peeled, cored and chopped

3 tablespoons fresh orange juice

1 teaspoon ground cinnamon

3/4 cup rolled oats

1/3 cup almond meal

1/4 cup rapadura sugar

1/4 cup nuts, crushed (almonds, pecans, walnuts, hazelnuts etc)

1 tablespoon coconut oil (melted)


1. Preheat the oven to 160 degrees.

2. Heat a saucepan over low heat.  Add pears, berries, orange juice, cinnamon and simmer for 10 minutes, stirring occasionally.

3. Meanwhile, grease the sides of a baking dish with a small amount of coconut oil.  In a large bowl mix oats, almond meal, sugar, nuts and remaining coconut oil.

4. Pour berry mix into the baking dish and top with oat mix. Bake for 15 to 20 minutes, or until slightly golden.  Serve pear and berry crumble warm.

  • Make extra crumble topping and simply top with a few fresh berries and yoghurt for breakfast the next day!
  • Use fresh or frozen berries.
  • Save a teaspoon of the warm berry mix and blend with 1/4 cup of walnuts and 1 frozen banana for a delicious ice cream!
Berry Crumble

Pear and Berry Crumble with a dollop of unsweetened natural yoghurt



Pumpkin soup recipe clean food luk beautifood

Pumpkin Soup with Asian Aromatics

Pumpkin soup is a favourite of everyone’s. Why not tickle it up a bit with extra vegetables, coconut and some aromatic spice for a change? This pumpkin soup takes around an hour to cook – perfect for a week night dinner.


Pumpkin is fabulous for its high vitamin A and beta carotene!  Vitamin A fights against free radicals which can damage our body and bring on wrinkles. Without enough vitamin A our skin can become dry, this pumpkin soup is a great way to boost your vitamin A content and maintain soft smooth skin whilst creating an easy meal all the family (especially kids) will love.



1 butternut pumpkin – peeled, chopped roughly. (set seeds aside for toasting later)

1 onion – roughly chopped

Drizzle of oil to saute (eg coconut)

1/4 tspn cumin seeds

1/4 tspn coriander seeds

water or 1 litre chicken stock

1 tblspn coconut

2 tblspn cashews (optional in case of allergies)

ginger – few slices

1 clove garlic

salt & pepper

other veggies if on hand – roughly choppep – a stick of celery, a few slices red capsicum, a tomato, or carrot.

  1. Fry onions to til soft. Add spices and fry for a minute to release aromatics. Add all other ingredients, bring to boil. Turn down to simmer for an hour.
  2. Puree with a turbo charged stick or in a blender. If too thick – add some more liquid – water, milk, nut milk or stock.
  3. Whilst the soup is cooking gently pan fry the pumpkin seeds in olive oil and salt.
  4. Serve with a dollop of yoghurt, sour cream or a drizzle of tahini & a sprinkle of the seeds.
  • I love to use chicken stock as it adds another dimension to the soup – Campbell’s 1 litre tetra packs are fine if you don’t have time to DIY for this pumpkin soup.
  • If the pumpkin seeds are too tough with their husk then saute the commercially bought green pepitas (inside seed).
  • Cashews help make the pumpkin soup creamy
Cooking pumpkin soup

Takes just a few minutes to get this pumpkin soup ready (if you buy peeled pumpkin!)

Add a few different vegetable, spices and a tablespoon of coconut

Add a few different vegetable, spices and a tablespoon of coconut to your pumpkin soup.

I love to use the Vitamix to puree the cooked vegetables. It makes it sooo creamy and smooth

I love to use the Vitamix to puree the cooked vegetables. It makes it sooo creamy and smooth

Served with a dollop of yoghurt and the freshly toasted pumpkin seeds.

Served pumpkin soup with a dollop of yoghurt and the freshly toasted pumpkin seeds.



be delicious lower case

DIY Anti Aging Mask

DIY Green Goddess Anti-Ageing Mask

Improve the appearance of wrinkles and age spots with lük’s DIY Green Goddess Anti-Ageing Mask. This incredibly nourishing mask will promote collagen production, lighten pigmentation, deeply moisturise and remove dead skin cells for vibrant, smooth skin.  

Avocados are one of our top super skin-food’s & main oils used to make Lip Nourish.  Not only do they deeply moisturise the skin but they’re rich in carotenoid antioxidants  to boost collagen formation in the skin to reduce the appearance of wrinkles.  Rich in Vitamin E, avocados also help to reduce the appearance of age spots, relieve inflammation and helps heals scars.

 Jojoba is personally my favourite oil for the skin. Whilst deeply nourishing the skin, jojoba oil promotes new cell growth, rejuvenates the skin and promotes skin elasticity. Once the oil has absorbed, your skin will instantly look and feel softer, smoother and moisturised.

And finally lime, in my eyes this gorgeous green gem is underrated.  An antioxidant-rocket, lime can combat ageing of skin as they contain an inhibitor of melanin production [melanin is responsible for causing pigmentation and age spots]. The citric acid in limes also helps to remove dead cells making the skin more vibrant and clear and their high level of Vitamin C is a co-factor to collagen production, to keep your skin smooth and wrinkle free. 


1. Mash 1/2 avocado with a fork

2. Add 3-5 drops of organic jojoba oil

3. Stir in a teaspoon of honey

4. Add a squeeze of fresh lime juice and a sprinkle of zest

[TIP: you can add some torn mint leaves for extra aroma and cleansing benefits]

5. Apply to clean face for 10-20 minutes and rinse with warm tepid water

6. Finish our natural green tea facial mist or invest in a high quality organic anti-ageing serum.


Click here to find more of our DIY spa recipes to nourish your skin, hair and body.

  • Discard leftovers immediately after use
  • You can add some essential oils such as mint, orange blossom or lavender to make the mask more fragrant

Aimee-Lili x

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be delicious.... inside and out

apple pie recipe clean food luk beautifood

Apple Pie with wholemeal shortcrust pastry

 Who does not love a wholesome apple pie and especially when you find out apples are a delicious skin food.

My family scream with joy when I mention apple pie, it is something about the ritual of baking and pouring custard over a steaming slice that gets them every time. Most of us dismiss making an apple pie and opt for a pre-made one instead. I’d like to challenge this notion knowing you can a) control your ingredients – ie less sugar and more fibre for clearer skin and b) forgot about being neat and go for rustic look with the pastry!

I have given Stephanie Alexander’s shortcrust apple pie pastry a little makeover, though I still use wheat flour I have swapped refined white flour for organic wholemeal flour.  I also don’t add any ‘wrinkle forming’ sugar to the pastry or filling. The apple pie pastry uses a lot of butter which gives it its melt-in-the mouth ‘crispness’ rather than the ‘shortness’ of sweet pastry.  The pastry  is perfect for both sweet and savoury pies and tarts.


We all know an apple a day keeps the doctor away… who knew they ward off wrinkles too! Apples are packed with nutrients including antioxidants, fibre, potassium, manganese and vitamin B6. These nutrients work together to help protect your skin from fine lines forming and discourage sagging (oh no) skin.  With a high flavonoid content, apples contain the antioxidant quercetin which fights free radicals.  These free radicals can attack collagen and elastin which create your skins structure. By destroying these free radicals, your complexion will stay smooth and tight, maintaining a more youthful appearance.   Vitamin C helps in the production of collagen, allowing damaged skin cells to be restored and your complexion smooth and luminous. Soluble fibre in the apples and insoluble fibre in the pastry can enhance your complexion by absorbing and removing toxins from your body and improving nutrient absorption.


This apple pie shortcrust pastry is really easy to make, the quantity is generous for a 24cm dish – top & bottom. It’s best to ‘blind’ bake it for 10 mins to form a seal before the filling is added, this will keep the pastry crisp and easy to serve.


2 cups organic wholemeal flour

180g butter – from fridge – ideally taken our 30 mins before you start

5 tbsp chilled water

10 green apples – peeled, quarterd, cored and sliced

1/2 cup water

3 cloves and/or cinnamon stick – optional

egg to glaze pastry top

cinnamon and sugar to sprinkle


Shortcrust Pastry

1.  On your bench top pour the flour into a pile. Chop the butter into small cubes and toss lightly in the flour.

2. Very lightly rub some of the butter in to the flour.

3. Make a well in the middle of the flour. Add water.

4. With a pastry scraper, work the butter into the flour to form a very rough heap of buttery lumps of dough.  Using the heal of your hand, quickly smear the pastry away form you across the bench top. It will combine lightly.

5. Gather together, form into 2 balls, flatten into discs, sprinkle with flour, wrap in glad wrap and pop in fridge for 20 minutes to relax and for the butter to firm up again.

6. Turn oven to 200C.

7. When required roll our one pastry disc into a circle and line 24 – 26cm ceramic dish or metal pie/flan. Leave a lot of over hang so it can shrink back during baking.

8.  Line pastry with a piece of non toxic baking paper, pop on some dried beans or what ever you use to blind bake.

9. Bake for 10 mins. Remove from oven. Remove paper and beans. If you are keen, pop back in for another 5 mins. Set aside to cool enough to be able to handle attaching the lid.)

10. Roll out 2nd disk making sure you have plenty of flour underneath to stop the pastry from sticking.

 Apple Pie Filling

1. Pop apples, water and (spices) into saucepan with lid on to cook.  Once boiling, turn to simmer and keep lid on til apples start to soften.

2. Remove lid to evaporate off the water. The apples will take from 15-30mins to cook depending on how much structure or mush you like. If you added spices remove half way through to they are not overpowering.

3. Set aside cooked apples to cool.

To Assemble

1. Into the cooled pastry shell, add the pie filling, smooth out.

2. Place over rolled out pastry. Gather up the over hang and pinch pastry in. Use 2 fingers in your left hand and push your thumb into the gap to make the pretty (rustic) pattern. Don’t worry if it looks messy or pieces drop off. See pic below.

3. ‘Wash’ pastry surface with a beaten egg and generously sprinkle over sugar and cinnamon mix.

4. Use your fork to add several sets of wholes to release the steam whilst baking.

5. Bake at 200C til pastry is golden brown. Approx 20 mins.

Serve warm or cold.

Mixing ingredients to make the pastry.

The pastry is simply 2 cups wholemeal flour, 180g butter (ie lots) and 5 tblspn cold water. The butter is smeared in with the palm of your hand….none of that time consuming rub in til resembles fine breadcrumbs stuff.

The pastry comes together very easily.

The apple pie pastry comes together very easily.

Apples left to create a warm tender mixture.

Apples are cooked with a little water for about 20 mins before left to cool. No sugar is added and you can spice it up with cinnamon or cloves.

Apple Pie

I love this rustic look because it means no fiddling with the pastry. That means less time in the kitchen.

beautifood stripe
be delicious.... inside and out



beauty benefits of apples beauty food apples luk beautifood

beauty food | apples

beauty benefits of apples beauty food apples luk beautifood

We all know an apple a day keeps the doctor away… who knew they ward off wrinkles too! With over 7000 varieties your beauty pantry has never looked better!


Antioxidants including vitamin C and quercetin, dietary fibre, potassium, manganese and vitamin B6


Bet you did not know apples help to protect your skin from the suns UVB rays to keep it smooth! Packed with flavonoids, quercetin fights off free radicals that attack the skin cells and damage collagen and elastin, 2 key skin proteins which stop wrinkles and saggy looking skin. And the Vitamin C present helps your skin make collagen too. Biting into an apple stimulates your mouth to increase saliva  helping to reduce tooth decay and keep your smile bright while fibre aids your digestive system to remove toxins and improve nutrient absorption for vitality and glowing skin.


Great for a quick snack, they can also be juiced for a wrinkle fighting treatment! In winter you can’t go past apple pie or crumble.


Apples are among one of the highest fruits to be sprayed with pesticides. To reduce the chance of extra toxins in the body, purchase organic apples or wash before eating as the skin contains most beauty nutrients.

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PRINT this gorgeous 10x15cm beautifood skin food card to keep beauty inspiration at finger tips reach in your kitchen

Step 1. Simply click on the  skin food image .

Step 2. Then right click and choose †˜Save image as’ where it will be a JPEG in whichever folder you choose.

Step 3. Open the saved image and print on a postcard size (6†x4†/10cmx15cm) photo paper.

Step 4. Send to printer for your gorgeous skin food card!

Step 5. Display on your fridge file in a A-Z card box in your kitchen.

be delicious.... inside and out

beauty food bite | lime

beauty food | limes

beautifood bite | lime

beauty food bite | lime

Limes are a delicious skin food. High in vitamin C and limonoids, limes beauty boosting antioxidants protect skin and maintain a smooth, glowing complexion.

This bright green citrus fruit native to SE Asia is full of goodness and low in sugar, flourishing in the warmer months of the year….unlike winter lemons.


Potassium, calcium, folate, vitamin A, vitamin C, limonoids and dietary fibre.


High in vitamin C and limonoids, limes provide a great boost of antioxidant activity. They protect your skin from free radicals which can damage collagen and elastin and help to maintain a smooth, charming complexion. Vit C is also a co-factor to collagen production, that fabulous protein that keeps you skin smooth and wrinkle free. Limonoids are able to stay in your body longer than many other antioxidants, giving you the best protection from free radicals. Potassium assists your kidneys to flush toxins from the body while fibre aids the absorption of essential nutrients keeping your body clean and nourished.


Vitamin C increases the absorption of iron into the body so why not try adding it to meat dishes to make full use of the iron you are consuming.


Recipes often require limes to be juiced. By leaving them out of the fridge or warming in hot water, more juice is able to be collected… Helping to squeeze out those last extra benefits!

 Try a Luk Lime & Ginger Lip Nourish Natural Lipstick to protect lips with a boost of antioxidants!

dividers R1-beautifood middle yellow

PRINT this gorgeous 10x15cm beautifood infobite photocard to keep beauty inspiration at finger tips reach in your kitchen

Step 1. Simply click on the infobite image left.

Step 2. Then right click and choose †˜Save image as’ where it will be a JPEG in whichever folder you choose.

Step 3. Open the saved image and print on a postcard size (6†x4†/10cmx15cm) photopaper.

Step 4. Be at printer for your gorgeous beautifood infobite card!

Step 5. File in a handy place in your kitchen.

The Green Goddess Dip | tighten, brighten and moisturise your skin

[RECIPE] Serves 4-8 |  10 mins go-to-wo

I created this dip with my good friend & chef extraordinaire Jo for the Balmoral Boatshed Beauty Food Bar evenings. I had a desire to show the beauty in food by using several coloured dips on a plate to demonstrate how each colour has different ‘active nutrients’ and how each of these can benefit the skin in different ways. There are lots of versions of “green goddess’ dip, some use cream cheese instead of avocado some don’t use herbs….but I created this one using my favourite ingredients that are always on hand. Because I have a kitchen garden I selected 5 different herbs. Don’t go to the expense of doing that if you don’t grow your own. Just select a herb or 2 who’s flavour your like or ones that go with what you are cooking.

Avocado is fantastic for your skin! Luscious lipids & Vitamin E moisturise the skin by replenishing the skin’s natural moisture barrier to keep it soft and hydrated, vitamin C firms the skin by boosting collagen production and antioxidants smooth the skin by fighting free radicals that cause inflammation, dryness and tissue deterioration. Whether you choose spinach or watercress (or both!), the vitamin A content of these green leaves along with herbs is very high and promotes healthy skin by allowing for proper moisture retention. This helps to fight psoriasis, acne and dry skin. The zinc content of pumpkin seeds also aids in the fight against inflammation while the iron helps to brighten up those cheeks!

1 avocado

lemon – tablespoon or 3 of its juice

5 ‘half bunches’ of herbs (eg parsley, coriander, chives, basil, mint, dill – whatever you prefer!)

1/3 bunch green leaves (eg. watercress or spinach)

pumpkin seeds (couple tablespoons optional)

a good glug of avocado oil, grape seed oil or olive oil

1 sml clove garlic

salt & pepper to taste


  1. Add the ‘well picked’ greens and garlic to food processor or blender and whiz until fine. Add pumpkin seeds (if desired) at this stage too.
  2. Use some oil to help the mix combine.
  3. Add the avocado and blend until a creamy consistency.
  4. Add lemon juice, salt and pepper to taste. (use lots to get intensity and balance of flavour)
  5. Adjust consistency with oil.

Experiment with the flavour of your dip mixing the type and ratio of greens !


As a dip, sandwich filler or canape base. 
If serving as a dip,  surrounded with fresh and crisp veggies and crackers.

Green goddess dip - who can resist?

Green goddess dip – who can resist?

colour me beautiful dips

colour me beautiful dips

be delicious.... inside and out

Raspberry Smoothie

Product Love | Frozen berries, an easy beauty boost

What is it?  Frozen IQF blueberries, raspberries or mix thereof + red currant, blackberries etc. Available as branded or supermarket Private Label ‘

Why is it good?

1) Refrigerated fresh berries are pricey – $5 per 200g punnet and you are doing well , average is $7 which is out of the ‘everyday eat’ category, at $4-5 for 500g frozen berries ARE an everyday treat for all the family

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