Avocado and lime dressing recipe

Avocado Lime Dressing

It’s good to have some go-to recipes, ones that you don’t much thinking about as you know they will tick your healthy eating criteria boxes: 

You know what I mean – this recipe for Avocado Lime Dressing is one of those. We simply take healthy everyday ingredients and turn simple into a little bit special: avocado is creamy and silky rich and limes are exotic (grown in warm tropical climate unlike winter lemons), together they make a magic combination and give green salad leaves a new look and taste.


Antioxidants such as vitamin C and limonoids found in limes as well as vitamin E, carotenoids and zeaxanthan found in avocado will work to boost your body’s protection, fighting against damaging free radicals.  This will help to reduce inflammation, sagging and wrinkles while keeping your complexion radiant and smooth. Vitamin C also boosts the production of collagen, keeping skin smooth and tight. Limonoids remain in the body for a longer period of time, maintaining protection for your body, hair and skin. Skin – healthy lipids help to revitalise your appearance, retaining moisture in your skin to keep it soft and silky. Potassium aids your kidney to flush toxins from your body while fibre helps to absorb essential nutrients leaving your body ‘cleansed’.


1 perfectly ripe avocado

1 lime – juice and zest

garlic – just a little, crushed

fresh finely chopped herbs – 1 or more of mint, parsley, basil, chives, coriander

1 tspn dijon mustard


oil (olive, walnut, flaxseed)  – just a dash to create the desired consistency & flavour

  1. Mash the  avocado in a bowl.
  2. Add lime juice, zest, garlic, s&p, mustard – whisk in til avocado is smooth and creamy
  3. Add herbs – as little or much as you desire. Eg 1 tblspn or 1/4 cup.
  4. Adjust: add a touch of oil and whisk in. If too sour, add a dash of something sweet & or a bit more salt to balance the sweet, sour, salt ratio – the key to a good dressing.
  • Serve avocado and lime dressing over green leaves, chopped herbs and shaved fennel.
  • If you like give your salad a beauty boost with a sprinkle of plant protein rich nuts (eg toasted pinenuts or almonds) or seeds (pumpkin – zinc or chia seeds – omega 3’s) For more ideas on creating a green salad repertoire – click here. 
Detox salad with avocado lime detox dressing

Make sure you have mandolin on hand to quickly whip up a green + white salad.


Don't toss your salad you are ready to serve.

Don’t toss your salad you are ready to serve.


blood orange raw cheesecake recipe luk beautifood clean food

Blood Orange Raw Cheesecake Recipe

Healthy, delicious, gluten free and vegan friendly, this divine raw blood orange ‘cheesecake’ made with cashew nuts will be an all round crowd pleaser at any event! 

Not only visually stunning and delicious, this raw ‘cheesecake’ made without cheese! is simple to make. Cashews, coconut oil and coconut milk are used in place of cheese to create a creamy smooth and skin-loving filling. Keep some in the freezer for when friends show up without notice, you will never have to worry again!


Cashews are rich in healthy fats similar to those in olive oil which help to keep your skin soft and smooth.  They also contain selenium which keeps your scalp nourished, encouraging healthy hair growth for long lush locks. Vitamin E also aids your hair by providing antioxidant protection.  This prevents your hair cells from damage by free radicals which in turn maintains a gorgeous, natural shine.

Blood oranges are high in anthocyanins, which is also found in blueberries. Anthocyanins are powerful antioxidants which protect both your inside and outside from free radical damage.  Along with vitamin C, blood oranges work to prevent signs of premature ageing such as sagging and wrinkles, helping you to look and feel younger! They also contain folic acid which enables our body to create healthy red blood cells helping to create a natural glow and enable correct brain functioning.


30 minutes plus freezing time


For the Base:

1 cup walnuts

1/2 cup almonds

9 dates (just under a cup)

For the Cake

1 1/2 cup cashews (soaked for a min of 4 hours beforehand)

Juice of 3 blood oranges

1 tablespoon coconut oil

1/3 cup coconut milk

1/3 cup honey

1/3 cup lemon juice


1. Process dates and nuts in a food processor or blender until a sticky mixture forms. Spread the mixture onto the bottom of a cake pan (using either the bottom of a spoon or your hands) and place in the fridge.

2. Blend all ingredients for the cake together on high until the mixture is smooth and creamy – make sure there are no lumps.

3. Pour the creamy cake  mixture onto the base layer and place in the freezer for around 3 hours or until frozen.  When ready to serve, remove from the freezer and place in the fridge for ten minutes before serving. Top with some pistachios, blood orange slices or even make your own blood orange glaze.

  • To make the glaze: Blend 1 date, 1 tablespoon lemon juice, 1/2 tablespoon coconut oil and the juice of 1 blood orange
  • Throw on some pistachios and a few blood orange slices moment before service (or it will run) for a gorgeous finish to you raw cheesecake recipe!
cashew cheesecake raw

Raw cashew cheesecake with a blood orange glaze

skin loving watermelon healthy mocktail recipe clean food luk beautifood

Healthy Mocktail Recipe – skin hydrating Watermelon

Perfect for entertaining – your friends will love sipping on this pretty watermelon healthy mocktail on a warm summers day!

This healthy mocktail recipe is a refreshing, guilt free way to hydrate and revitalise your body on any occasion.  As watermelon is 91% water, this recipe will leave you feeling fresh and light and with the added ice, will help to cool your body and bare the heat of a hot summers day whilst giving your skin a powerhouse of antioxidants.


Watermelons are high in vitamin A, vitamin C and lycopene which work together as a hero combination for your skin. Lycopene is fat soluble meaning it is an especially effective antioxidant and helps to protect skin cells from damaging UV rays and free radical damage.  Vitamin C from watermelon and oranges is water soluble meaning  it helps combat wrinkles and sagging from the inside of your cells by strengthening collagen and elastin which works to keep your skin firm and tight.  Vitamin A and limonoids in limes provide  lasting antioxidant protection whilst mint provides a refreshing taste whilst reducing inflammation, helping to sooth the body and reduce redness within your complexion.


Takes 10 minutes. Serves 4


1/4 watermelon, (seedless or seeds removed)

2 oranges

1 lime

1/4 cup strawberries

2 1/2 cups ice

1/4 cup mint

  1. Juice oranges and lime, add to blender with chopped watermelon.
  2. Add strawberries and 2 cups of ice to the blender and blend for 1 minute or until smooth.
  3. Pour into glasses (or a large jug), stir in remaining ice cubes and mint into your healthy mocktail and enjoy!
  • Add vodka!!
skin loving watermelon mocktails recipe clean food luk beautifood

Enjoy your healthy mocktail on a warm summers day for some skin loving nutrients and cool, refreshing vibes!

beauty benefits of eating raw clean food luk beautifood

Beauty Benefits of Eating Raw

You don’t need to undertake a fully raw lifestyle to reap the benefits of eating raw! Here we go deeper to find out what eating raw and how it can help you achieve that natural glow…

At lük we encourage you to nourish your body with beautiful food both raw and cooked to enhance your natural beauty. Balance and moderation is key to a healthy life, ‘crowding in’ and ‘swapping up’ the foods you eat underlies our eating philosophy. Eating raw doesn’t mean you have to change your mindset or diet completely to enjoy the benefits… but a raw food at every meal will provide your body with gorgeous benefits!

What is raw food?

Food that is raw! Meaning it has not been heated over 45  degrees Celsius to ensure the enzymes are not denatured meaning a loss in nutritional value. Raw food can be wholefoods and produce such as fruits, vegetables, nuts, seeds and oils which are eaten in their natural state. It can also be for example ‘raw’ crackers or dehydrated foods providing the temperature is control.  Raw food is also free from additives, preservatives, refined sugars and added fats and can include fresh juices, smoothies, nut milks or butters, soups, salads and sprouted grains.

What are the benefits of eating raw?

Raw foods are rich in enzymes which help our body to digest what we’re eating, convert it to energy, absorb nutrients and put them to use! Enzymes also work to make sure the processes in the body are running smoothly and ensure cells are repaired, meaning hair, skin and nails are kept strong and healthy. Eating raw food also aids the digestive system as a higher number of enzymes help break down the food, putting less pressure on your digestive system so energy can be spent elsewhere.

Eating ‘raw’ can help to flush toxins from your body by cleansing your cells in such a way your body is able to effectively fight against free radicals and repair any damage. By reducing the number of toxins your body to focus its energy on other things such as supporting your immune system or giving you focus and energy while maintaining and enhancing your natural beauty.

Not only does reducing the toxin load help your immune system, but the intake of a variety of vitamins and minerals from the fresh fruit and vegetables also helps to keep your immune system in tip top shape!  Eating food in its raw state means the chances of antioxidants, vitamins and minerals being destroyed is lower.  This reduces the chances of you becoming sick as your body is able to fight and destroy illnesses before they begin to show symptoms.

Eating ‘raw’ ensures you boost your fruit and vegetable intake helping you to increase your nutrients and receive a variety of vitamins, minerals and important beauty nutrients

Some key beauty nutrients include silicon, zinc, sulfur, iron and potassium.  Silicon allows strong, shiny nails as well as stronger hair.  Zinc helps to ward away acne while also helping to rebuild collagen in the skin, to fight sagging and wrinkles while potassium helps to maintain correct levels of moisture in the skin, allowing cells to stay plump and hydrated while creating a smooth complexion.

Eating raw food can boost your energy and fuel your cells which in turn creates a better gut health and a clear complexion so you can look and feel your best.  The abundance and variety of fresh fruit and vegetables helps to maintain the alkalinity of your body to prevent inflammation.

Ways to boost your raw food intake

Eating raw doesn’t have to be difficult, in fact it can actually make healthy eating easier.  Here are a few quick ways to include raw food into your diet:

  • Drink Green smoothies – Try our Luk Glow + Go green smoothie which is full of fresh ingredients and a boost of active beauty nutrients!
  • Make Salads and Nourishment Bowls – Whether as a side or as a main meal salads are a great way to include raw foods into your diet, like our Thai style raw zucchini noodles for a quick and simple, delicious dish.
  • Drink Nut Milks – Nut milks are a delicious, simple way to incorporate skin loving nutrients and added vitamins to you diet. Add exotic spices for a luxurious guilt-free treat and be sure to try our Super Skin Milk with almonds, pear, lemon and turmeric for a refreshing pick me up.
  • Create yummy raw treats – Start experimenting with delicious raw desserts which are still high in nutrients and enzymes to nourish your body, like our raw blood orange cheesecake recipe.
Thai Beef Salad recipe clean food luk beautifood

Spring Thai Beef Salad Recipe

With its fresh, crisp ingredients this Thai Beef Salad will put some spring in your Spring – as long as you are not in Sydney! 

A simple, fresh and light salad that will give you energy and deliciousness quickly.  This Thai beef salad with just a little tender iron-rich meat with brighten your complexion and leave you feeling confident in the skin you are in!


The cooling herb, mint works to cleanse your body and fight skin disorders.  It does this by helping to remove toxins from the skin while promoting a clear, revitalised complexion.  Its antibacterial properties not only reduce gum inflammation but also help to freshen your breath!  Sesame seeds also help to fight inflammation through the pressence of vitamin E.  It helps to reduce redness within your complexion and keep skin toned. Copper works to slow the appearance of early ageing by preventing age spots and stimulating collagen formation to keep skin firm and strong.

While mint cleanses your skin, chilli works to protect it from free radical damage.  The presence of beta carotene and vitamin A work together to shield your skin from the suns damaging UV rays. This in turn helps to maintain a firm and glowing complexion, nurturing your skin in the sunshine.  Ginger contains potent antioxidants called gingerols which also have the ability to protect the skin from free radical damage.  This can reduce inflammation prompting the skin to heal itself for a smooth, bright complexion. And don’t forget the detoxing and skin loving properties of fresh green leaves and cell fortifying silica-rich cucumber has!


20 minutes wo to go. Serves 4


1 beef rump steak

2 Lebanese cucumbers, cut into ribbons

1 cup cherry tomatoes, halved

1 long red chilli, seeded and finely diced

1/2 cup fresh mint

1/2 cup fresh coriander

1 1/2 cups baby spinach

1 freshly squeezed lemon

2 tablespoons honey

1 tablespoon sesame seeds

1/2 tablespoon ginger, finely diced

2 cloves garlic, finely diced

1 tablespoon fish sauce


1. Marinate beef steak in fish sauce for about an hour (or more, this works well overnight too).   You can do this by leaving the marinated steak in an air tight container or a freezer bag in the refrigerator.

2. Preheat a chargrill pan (BBQ or fry pan can be used) on high.  Add the beef and cook for 2 to 3 minutes on each side for medium done. Continue to cook, until  beef is to your liking. Transfer to a plate and cover, leaving to rest.

3. Either combine the cucumber, tomato, chilli, mint, coriander and spinach in a bowl or separate each on a plate.  If seperated this salad goes great on some DIY rice paper rolls. It is a fun way for kids and keeps them involved!

4. Combine lemon juice, honey, ginger and garlic and mix until well combined.

5. Thinly slice beef and arrange over the salad or on the plate. Drizzle over your dressing and sprinkle with sesame seeds or use as a dipping sauce for your rolls.

  •  DIY rice paper rolls are a fun way for kids to pile on their toppings and keeps them involved!
  • Vary any Thai Beef Salad leftovers for tomorrows lunch or dinner by adding some quinoa or rice (Or even half of each)!
Shakshuka baked eggs recipe luk beautifood clean food

Shakshuka Baked Eggs Recipe

Put a delicious, exotic spin on your morning eggs with this shakshuka baked eggs recipe. Super easy to make, enjoy this recipe for breakfast, lunch or dinner! 

Shakshuka baked eggs are great for trying different styles and flavours. Mix it up by adding in some different herbs or spices, or a touch more cayenne pepper for extra kick. You can even use it as a way to clear out the crisper before the Sunday groceries by adding different vegetables into the mix!


Eggs are a great source of protein, containing essential amino acids to build and repair tissue, meaning they keep skin both firm and smooth and your muscles in top form. They also contain choline which maintains plump cell membranes and lutein which helps to ensure skin elasticity, together they make eggs the perfect skin superfood.

But it’s the herbs and spices that really make this dish. Parsley is fabulous for cleansing your body while vitamin A and vitamin K work to brighten the eyes and rejuvenate skin. Paprika contains vitamin B6 aiding healthy and lush hair.


30 minutes wo to go. Serves 4


1 tablespoon olive oil

1/2 brown onion, diced

2 cloves garlic, finely diced

6 tomatoes, diced

1 cup mushrooms, diced

1 capsicum, diced

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon cayenne pepper

4 large eggs

1/4 fresh parsley

pinch of salt and pepper


1. Heat oil in a skillet or fry pan over medium heat. Add onion and stir for 5 minutes, add garlic and stir regularly for a further minute.

2. Add the capsicum and mushrooms to the pan and cook, stirring regularly for 5 minutes. Add tomatoes and cook for a further 3 minutes.

3. Begin to squash the tomatoes with a wooden spoon.  Add paprika, oregano, and cayenne pepper and stir. Simmer the mixture for 10 minutes, stirring occasionally.

4. Crack the eggs on top of the tomato mixture and cover the pan (foil will do the trick if no cover is available). Simmer the mixture for desired time.  4 minutes for runny yolks, 6 to 7 minutes for soft yolks and 10 minutes for hard yolks.

5. Garnish with parsley and some salt and pepper and serve warm.

  • Serve with some warm crusty bread for dipping in the tomato sauce.
  • Try adding a touch more cayenne pepper to spice up this shakshuka baked eggs recipe. You can add some cumin in place of oregano, or even top with coriander.  You could even add in some mince or lentils for a lunch time or dinner meal.
Shakshuka baked eggs recipe luk beautifood clean food

Serve with some warm crusty bread to scrape up the last bits of tomato sauce!

Savoury pancake recipe clean food luk beautifood

Gluten Free Savoury Pancake Recipe – with chickpea flour

The lightness and delicate nature of these gluten free savoury pancakes won’t leave you feeling bloated as they nourish your body inside out – the perfect light meal or substantial snack. 

We all know how important it is to live in balance – mixing up your staples and feeding your body with a variety of ingredients is paramount.  Although wheat is a common staple in the western world, it doesn’t have to be used as the main grain in every meal (think cereal, bread, crackers, biscuits, pasta) – we tend to be brain washed into thinking that wheat is our only choice.  This gluten free savoury pancke recipe allows you to explore using wheat free flour, even if you don’t require gluten free dishes for gut sensitivity issues.

Chickpea flour crepes are derived from the glorious socca recipe.  Socca is made from chickpea flour, oil and water and is a common street food eaten in the south of France.  It is baked in either an oven or over a wood fire to create a yummy thick pancake.

I have a taken the traditional recipe and made it into an easy-to-cook and eat thin batter.  This savoury pancake recipe can be prepared ahead of time and filled and wrapped with lots of fresh goodies.


Chickpeas are an excellent source of protein!  Protein is vital for both the growth and maintenance of cells within your body. That means it is key to giving you a glowing appearance by replacing dead skin cells with new fresh, strong ones as well as maintaining healthy hair and nail growth.  Chickpeas also contain molybdemum which assists to cleanse the liver and detoxify the skin. This allows your complexion to radiate (even more!) from the inside out!

Turmeric is our go-to spice to beat inflammation! It works to reduce redness and puffiness while maintaining an even skin tone for a bright complexion. Turmeric even helps to preserve strong, lush hair by protecting your follicles from damage.


30 mins wo to go.  Serves 4 (makes 10 thin pancakes)


1 1/4 cup besan (chickpea) flour  (store bought at your local supermarket – sometimes called garbanzo)

1 cup water

1 cup milk of choice (try our walnut milk)

good pinch salt + pepper if desired

2 eggs

2 tablespoons olive oil

½ teaspoon turmeric

½ teaspoon oregano

1 tablespoon lemon juice


1. Mix Flour, salt, turmeric and oregano together in a large bowl, creating a well in the center.

2. Add water, milk, eggs, oil and lemon juice , whisk until combined and smooth. Mixture should be runny but well beaten.


It’s important to note, these are crepe-style pancakes not thick ‘brunch’ ones hence the batter is runny and producing deliciously delicate pancakes.  We recommend using a typical ‘light weight’ pancake frypan or crepe pan to give a finished pancake size of about 170mm. The pan needs to be light enough to swirl the batter to the edges and to shape and  ‘flip’ the pancake rather using a large pan.

3. Heat fry pan over medium heat. Once hot add drizzle or ‘brushing’ of olive oil to the pan.  Pour in a ladles worth (around ¼ cup 6oml of  batter) and quickly swirl the pan around to spread the batter out to the edges.

4. Cook for 1 to 2 minutes and flip your chickpea flour pancake – you’ll see bubbles form, cooking for a further 1 to 2 minutes.

5. Serve warm or room temperature with desired toppings!

  • Mix and match different herbs to change up the flavour of the savoury pancake recipe. Add in some crushed garlic and fresh oregano, or try rosemary or fresh parsley or even smokey paprika. Cumin and or coriander are my favourite aromatic spices that work well with besan too.
  • Top or fill. eg tomato salsa with a crumble of goats cheese, some tuna and avocado with a fresh lemon zest or sour cream and fresh rocket.

1. Pour 250g of dried chickpeas into a Vitamix or food processor and process for 3 minutes, or until powdery.

2. Sift the mixture to filter out the large pieces, blending them again.  You can also use a coffee or spice grinder to grind the left over large pieces into a beautiful powder.

3. Once ground several times, sift the flour mixture to remove any small granule type pieces.  These will not blend easily and can be thrown out.

4.  When using in the batter, only 1 cup is needed as it is slightly thicker than besan flour. Experiment – if the batter is too thin it will go lacy and break so add more or if too thick the batter won’t spread by itself in the pan so add more liquid.

5. Store left overs in an air tight container and save for the next time you make this gluten free savoury pancake recipe!

Chickpea Flour

If making your own chickpea flour – remove granules with a sieve.


Make this savoury pancake recipe ahead of time and rewarm when ready



dividers R1-luk middle yellow

be delicious.... inside and out

quinoa breakfast recipe clean food luk beautifood

Quinoa breakfast bowl + goji berries and walnut milk

Looking for a gluten free,  antioxidant and protein packed breakfast that’s easy to make, this quinoa breakfast bowl with fruit is perfect. 

I love changing what I eat for breakfast most mornings and making a non-wheat, non dairy, plant protein rich breakfast bowl is high on the must have list. If you have a rice cooker that is even better as you can turn it on and walk away to get showered and dressed! Short on time for cooking fruit for your quinoa breakfast bowl, toss in some chopped dates as the quinoa cooks and serve with fresh fruit. For a longer, lingering weekend brunch you can add a DIY granola by Lee Holmes  – recipe on our blog / She’s Delicious interview!


Protein for breakfast is a necessity but it can be difficult to find quick to prepare foods which contain it.  Providing you with a complete protein source and packed full of goodies, this breakfast recipe is much needed starter to the day ahead, keeping your complexion glowing.  A morning boost of antioxidants from goji berries will keep your skin smooth and toned while also working to ease inflammation. Restoring moisture lost over night, essential fatty acids found in nut milk help to nourish your skin.  An added benefit for morning exercise sessions, the beta carotene in the goji berries works to protect your body from the suns UV rays while iron provides oxygen to your cells maintaining a bright appearance. The quinoa’s high fibre content aids absorption of all these essential nutrients while also helping to cleanse your body, giving you a fresh start to the morning.

You can make your very own omega rich, anti-inflammatory walnut milk (recipe and info here) to create a delicious lactose free quinoa breakfast bowl.


serves 1 (generously)


1/2 cup quinoa (blonde)

1 cup walnut milk (or nut or dairy milk)

Stewed Summer fruits with Goji Berries: eg 1 ripe pear, 1 tblspn dried goji berries, 1/2 stick cinnamon, 1 cup water.

  1. Cook pear – quarter and core a ripe pear, add a the goji berries, cinnamon stick and water to a small saucepan.Simmer gently 10-15 mins until pears are soft and water has reduced into a light syrup.
  2. Cook Quinoa – Add quinoa and 3/4  of the walnut milk to rice cooker and set to cook. When cooked, stir in remaining walnut milk slowly to create the desired consistency. ie grainy or creamy (you can add a little water too)
  3. Serve quinoa warm with poached pears and goji berries on top, drizzled with the syrup from the pears.
  • If creating this quinoa breakfast bowl without the addition of fruit, an extra date (diced) can be added when cooking to sweeten.
  • If you don’t have 15 minutes then make porridge with quinoa flakes – note that the flavour is a little bitter and will definitely need chopped dates and lots of spice!
  • The quinoa can be gently cooked on a stove top with a lid. May need an extra 1/4-1/2 cup of water.
  • If you don’t have a pear, replace with any ripe stone fruit or apple to add to your quinoa breakfast bowl.


Perfect mix - Pears, goji berreis and cinamon

Perfect mix to your quinoa breakfast bowl – pears, goji berries and cinnamon


plump glossy pears poached with vibrant goji berries

Naturally sweet pears poached with vibrant goji berries and cinnamon in water only

be delicious.... inside and out

walnut milk clean food luk beautifood

Walnut Milk – make in 2 minutes on a cold pressed juicer

I love skin-healthy, omega 3 rich walnuts and will do anything to eat them daily.  I make our fresh almond milk every few days for breakfast (I really do) and always think…I must try it with walnuts. Will walnut milk work? Will it be  an opaque white colour? 

And work it did a treat. Nut milks – a lactose alternative to ‘inflammatory’ & ‘body acidifying’ but calcium rich dairy are quick to make …if you have the right equipment. Don’t settle for store bought milks unless you need the convenience when you are away from home or just too busy as they contain added vegetables oils, refined sugars and are heat treated for pasteurisation loosing vital heat sensitive beauty nutrients. The two main ingredients in walnut milk are walnuts and filtered water. If you like you can sweeten the mild creamy walnut milk to make it divinely fragrant and caramelly with medjool dates and / or vanilla bean or cinnamon. Unlike  dairy & almond milks that are a good source of calcium, walnuts are low in calcium so boost the milk with a spoonful of tahini or if you eat yoghurt – add a few spoonfuls.


Walnuts are a delicious non animal source of omega-3 essential fatty acids which help the body to reduce inflammation. Inflammation of the skin can lead to redness, puffiness and many skin diseases making it especially important to sustain a bright, youthful appearance.  Tryptophan is an essential amino acid found in abundance in walnuts and is involved in the production of serotonin.  Serotonin promotes positive feelings, washing over your body to create a calm spirit while helping you to smile and relax.  Minimise frown lines with walnut milk!! and glow from the inside, out.  See our beautifood bite too.


125 g (1 cup) walnuts (see notes)

500ml (2 cups ) filtered water

Optional: 2 fresh dates, pitted , &/or

pinch cinnamon or a few drops of pure vanilla extract or paste (or half a pod)


Use a cold pressed juicer  

  1. Add the walnuts to the holding tray. Turn on juicer.
  2. Drop the nuts thru several at the time as you pour in the water, retain a 1/3rd of the water if you are adding dates.
  3. Add the pitted dates and remaining water. (you can pour the milk back thru to extract any left over date/ nuts in the sieve)
  4. Pour into clean glass bottle or jars.
  5. Add vanilla & / or cinnamon – optional – and shake! I like the taste without it as I love walnuts.

With a Vitamix or high speed blender

Add water and nuts to blender – whiz on high for about a minute til white and creamy. Strain thru muslin cloth. If flavouring do so once poured into the bottle… and shake. If adding dates and flavouring – add strained milk back to blender add dates / spices and whiz til smooth.

Store walnut milk for maximum 4 days in the fridge.
Makes approximately 500ml (2 cups)

NUTRITION (with dates) 

Serving Size – 125g

Energy                911kJ

Protein               4.3g

Fat, total            20.1g

 – saturated         1.3g

Carbohydrate       4.4g

 – sugars             4.3g

Sodium               2mg

  • You don’t have to soak the walnuts overnight in the fridge before blending. Works fine but it is best to ‘activate’ them to awaken enzymes.
  • Use ‘Passata’ jars to store your walnut milk (500ml t0 750ml).
  • Blend walnut milk with raw cacao & or banana to make a delicious hot or cold smoothie.
  • Substitute walnut milk for regular milk with muesli and quinoa or oat porridge.


Takes 2 minutes to make thru a cold pressed Juicer as you don't need to sieve it.

Takes 2 minutes to make thru a cold pressed Juicer as you don’t need to sieve it.

 be delicious.... inside and out

Blueberry Chocolate Brownie recipe clean food luk beautifood

Fudgey Blueberry Chocolate Brownie Recipe

Inspiration for Valentine’s Day!

Valentine’s Day can mean just three things – lips, love and chocolate. So why not make this divine sticky, fudgey blueberry chocolate brownie that is not too sweet and indulge a little treat knowing your baked goodies are made with delicious beauty foods in body loving proportions. In case you don’t know, it is the high level of sugar and fat in brownies that gives you the ooey gooeey texture you love!

Quick-to-make and with blueberries, cacao, coconut oil and hazelnuts, why not whip up a batch and indulge in a little sunset picnic?


When sugars make up a large part of our diet we should be worrying about our complexion as sugar ages your skin by speeding up the breakdown thru glycation of elastin and collagen, 2 key proteins that provide the ‘elasticity’ and ‘scaffolding’ of skin. But eating sugar sensibly, every so often in small amounts and with more complex carbohydrates and other macro nutrients such as fat and protein is something our body can handle because this combination slows down and minimises our insulin levels spiking that causes glycation. Tho this brownie recipe contains a cup of rapadura – organic evaporated cane sugar – it also contains a large proportions of pureed fruit high in fibre, nut meal, coconut oil and fresh eggs.

Vitamin E in coconut oil and hazelnuts moisturises and rejuvenates your skin, while helping to protect your hair, keeping it strong and lush. Cacao powder ranked at the top of the antioxidant rating ORAC chart (oxygen radical absorbance capacity chart), is a super food packed full of antioxidants to keep your skin smooth and radiant promoting your natural beauty. Blueberries contain anthocyanains, a phytonutrient which prevents your retina from damage from UV rays from the sun. This will help your eyes maintain a bright appearance, perfect for love gazing! While hazelnuts contain calcium and magnesium which work to build and retain strong teeth.

Check this indulgent beauty brownie off your pamper list to keep you gorgeous for your special V day romances!


1 hr wo to go | gluten free | dairy free


3 eggs

1 cup rapadura sugar (loosely packed)

3/4 cup raw cacao

200ml coconut oil (melted)

1/2 tspn baking soda

1 tspn baking powder

2 tspn vanilla

2 cups blueberries (frozen &/or organic is perfect)

2 cups hazelnut meal (or almond or walnut – make sure it is really fine so the brownie is not bitsy)

  1. Turn oven on to 160C. Ensure shelf is in middle position.
  2. Into a medium size bowl (I use stainless steel) add the first 7 ingredients and whisk by hand til well combined. You can add eggs and sugar first – whisk really well then add others – it does not matter.
  3. Blend (I use a Vitamix) the blueberries til a fine pure.  Add to bowl.
  4. Mix in blueberry puree til well combined
  5. Add hazelnut meal, mix till well combined.
  6. Pour into lamington tin loosely lined with a piece of unbleached baking paper. Make sure you level the batter into the corner and flatten off. Drop tin seveal times on bench top to ensure you have got rid of any large air bubbles to create a fine , even texture.
  7. Bake for 25mins or until surface is soft to touch but springs back.
  8. When completely cool, frost.
  9. Store in fridge until eaten. Just cut off small squares – this is extremely rich.

In a bowl combine 1/2 cup raw cacao, 1/2 cup coconut oil (melted & cool), 2 egg yolks and 3 tblspns blueberry or maple syrup. Whisk until thick & glossy. Chill in fridge 10 minutes til firm then spread on brownie.

  • Don’t over cook the blueberry chocolate brownie or you will dry it out.
  • It will be even more richer and stickier if made the day before, it gives the flavours a chance to intensify and the good oils to mingle.
  • Due to the egg yolks being used in the frosting to keep it smooth and creamy not a melty mess, the frosted brownies are best stored in the fridge in an airtight container.
  • Cut the blueberry chocolate brownie up into squares after they have been chilled.
  • Instead of icing you could dust the blueberry chocolate brownie with a dried raspberry powder.
  • To keep the sugar per serve down, have a smaller portion. It is extremely rich so you really don’t need more than a bite or 2.
  • For Valentines Day – why not wrap up a blueberry chocolate brownie and make them into little love packages? Don’t forget to add a heart swing tag or sticker with a message.
Mixing Blueberry Chocolate Brownies

Vigorously whisking the batter for the Blueberry Chocolate Brownies

Mixing in the blueberry puree to the batter

Mixing in the blueberry puree to the batter

Blueberry Chocolate Brownie batter ready to go into the oven - don't worry too much about how you line the lamington tray.

Blueberry Chocolate Brownie batter ready to go into the oven – don’t worry too much about how you line the lamington tray.

Bake 25 mins until the top is springy to touch - don't over bake or they will dry out

Bake blueberry chocolate brownie for 25 mins until the top is springy to touch – don’t over bake or they will dry out


Low sugar glossy frosting.

Low sugar glossy frosting uses egg yolks to bind the coconut oil, syrup and raw cacao powder .

Moist, more-ish and not too sweet. Packed with healthy & beauty-full ingredients.

Moist, more-ish and not too sweet. This blueberry chocolate brownie is packed with healthy & beauty-full ingredients to treat  you and your loved ones. x

be delicious.... inside and out