Gail's Raw Temptations

Carrot Cake Bliss Balls

I just love these Carrot Cake Bliss Balls, they so mimic a cooked version of carrot cake, and are just so quick and easy to make.

These are going to be in my next book but thought I would share with everyone.I  sometimes  add a tablespoon of protein powder, but not shown in this recipe.

My husband Dave and I have always been active, running many marathons all around the world and also mountain biking and I have always followed a plant based diet, because of the energy it gives us. I was eating like this back in New Zealand in the 80s, and  have many healthy energy recipes developed over the years to share with everyone.
 All you need for these balls is a food processor.

Carrot Cake Bliss Balls
3/4 cup walnuts
3 small carrots
8 pitted medjool dates
2 cups organic unsweetened coconut
1/2 cup raisins
1/8th teaspoon sea salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Extra coconut to roll balls in

Chop up carrots and put in food processor along with all other ingredients except the raisins, once mixture comes together add raisins mix through by hand.
Roll into balls, roll in extra coconut then set 2 hrs in the fridge.
Keep in a airtight container in fridge

Raw Chocolate & Mint Cookie Dough Cheesecake

 My husband Dave and I love visiting all the raw food cafes in our local area and sampling all the goodies.

As a raw food recipe developer I have a  eye for good food.
I pride myself with being able to go home and make what I have just sampled just by picking up the flavors in the food I have just eaten.

Sometimes I will ask has this raw cake got spinach in it, as a lot of raw food cakes have the spinach in it for color and that is what happened with this cake.

I came home and thought about it told Dave what I was going to make the raw cake that we had just had with our lunch, and that is what I did.

I made this delightful raw mint cookie dough chocolate cheesecake.

You know people say to me yuck how can you eat a cheesecake with spinach and mint in it, but you know if you did not tell them they would not even be aware of all the hidden goodness in there, so sometimes I keep it a secret then let rip when they have devoured the cake, and believe me they are very surprised.

I used organic spinach and mint for the color, and I am so happy how it has turned out, I also used a organic peppermint essence in the mixture,  this cake is full of  awesome mint flavor and with the chocolate it is to die for..... so really yummy


Raw Pistachio Chocolates

I have never been game enough to have a go at making raw chocolates, but the other day I was in a kitchen shop and saw these little chocolate molds that looked so cute I had to buy them.

They had 4 different shapes in each mold and each tray made 20 small chocolates, I bought 2 and thought I should get 40 small chocolates, if I get the mixture right.

 The cacao butter and cacao powder would form the base for my chocolates, all I need to do is add a sweetener.
I used coconut nectar but you can use what ever you choose.
The chocolates are so quick and easy to make and are set in about 30 mins.

I had a  of bag of pistachio nuts in cupboard, so thought I would use a few of them to add to mixture.
The chocolates turned out great,next time I think I will add a few chopped goji berries.

1/2 cup cacao powder
1/4 cup carob powder
3/4 melted cacao butter
1/4 cup coconut nectar
1 tsp vanilla
1/8 tsp sea salt

Melt butter over very very low heat
add the cacao powder and carob powder
with coconut nectar vanilla and salt

Blend all together until smooth then pour into molds
stir in pistachios

Set in fridge or freezer


Pineapple Crush Bars

When you are developing raw recipes, your mind runs away with you.
You wonder will this work with this or may be I should leave that out or should I add it. It is definitely trial and error.

With this slice everything fell into place, I do not think you can go wrong with coconut and pineapple, and I was pleasently suprised  how lovely these bars where.

They are easy pezzy to make and can be eaten after firming up for a couple of hours in the fridge, you will enjoy

Raw Raspberry and Chocolate Cheesecake

19 years ago Dave and I worked on a fruit farm in Addelstone in Surrey England.
We lived on the farm in our camper van, and worked all day picking Strawberries and Raspberries.I have such wonderful memories of this lifestyle surrounded by fresh berries and also paddocks of fresh vegetables.
I will carry those memories on that farm for the rest of my life, as in life it is wonderful to have such fun happy memories to tap into.

This is where I really fell in love with fresh berries. You can do so much with them and I use them when ever I can.
Raspberries give so much color to what ever you are making and have such a rich flavor that I tend to use them a lot.

As you would guess I can not walk past fresh raspberries, and after buying a few punnets at the markets this raspberry cheesecake was born.

I thought I would try something different and make on a chocolate base, which turned out so tasty, gooey and ever so yummy....Enjoy

Raw Lemon & Chocolate Bomb Cake

Lemons lemons lemons, you can do so much with lemons,I love it when my mum gives me big bags of them of her tree.

This is what happened when I put this recipe together. After coming home with the lemons I wanted to use them to use in my new developed recipe, which I called Lemon and Chocolate Bomb.

The two flavors matched so well together and tasted amazing.

I used a mould for a different shape and I think it looked amazing and very easy to slice.
I let the chocolate icing run down the sides which  looked great on the finished cake.
I started by pushing my chocolate crumb base on the bottom and up the sides of my mould, then popped that in the fridge while I made my lemon cream filling,  I then poured on top of my crumb base filling the mould right up to the top, I then placed the cake in the freezer,  when it  was set I poured  my chocolate ganache over the top.
This is quiet simple to make and is just as nice without the ganache.
I keep the cake  in the freezer and take it out as needed, but it will stay just as nice in the fridge.

Raw Chocolate Tart

I would have thought that  I would have run out of ideas for my recipes, but I have noticed with interest there are some many ideas running through my head that they will keep me going for years.

This chocolate tart just popped into my head and lucky I had all ingredients on hand.
Most of my family who taste most things that I make are all chocolate addicts and any thing chocolate gets the thumbs up. I was looking for just a plain tart nothing to fussy and something you could just whip up in a few minutes, and that is what this recipe is, I call it a no fuss easy one to try.

The finished tart is so soft creamy and I might say quiet velvety in your mouth.
It is quiet rich and a small sliver is all that is needed and you will feel quiet content.

I used a well oiled (coconut oil) 9 inch pie dish for this tart, I placed in the freezer and when 3/4 set I took it out and sliced it then placed back until frozen, I find this works with me, and then I take out as needed.

You could also add raspberries if you want, but I just wanted the plain tart with a few broken raspberries on top, more for color...enjoy

Raw Strawberry Shortcake

This is a recipe I made last year but never posted, because I forgot, I was that busy developing recipes for my cookbooks I let my blog slip sorry.
Strawberry recipes always look so dam good as the strawberry stands out and makes the recipe nice and vibrant, and most people love strawberries although this recipe is a bit dainty looking.
We live in a sub tropical climate so berries are the thing so fresh light and tasty.
I wanted a simple recipe one that can be whipped up easy.
I made this in a loaf tin, that is how I got the height, but a small spring form tin would work as well.

1 cup macadamias 
1 cup coconut 
8 medjool dates
1/8 tsp sea salt

11/2 cups cashews soaked for 2 hrs
1 cup coconut milk
3/4 cup light agave nectar or sweetener of your choice
1 teaspoon pure vanilla essence
1/2 cup coconut oil melted 
11/2 tablespoons lecithin powder optional
 1/2 cups strawberries

In your food processor process all ingredients together
once mixture comes together press into prepared tin
Over the top of base add some sliced strawberries set aside
while you make filling

In your blender add all ingredients except the coconut oil and strawberries
 blend until nice and smooth slowly add coconut oil and blend until just mixed through then half the mixture, pour first half  onto the base set in freezer, while setting, add the strawberries to second half blend through and when bottom layer set add the pink layer, when the pink is set decorate  with fresh strawberries and some coconut cream.

Raw Coconut and Date Slice

Having been busy publishing my third book, I have neglected my blog, I thought I would start again today with a nice easy raw slice.

I do think that following plant based recipes are so easy, and some recipes like this one can be made in minutes, also this one is easy for children to whip up.
In my recipes I use only medjool dates because they are big soft and juicy, so easy to blend through the mixture, and I use unsweetened coconut in this as well.

Give this a go I am sure you will enjoy the slice.


2 cups g/f oats
2 cups unsweetened coconut
1 cup medjool dates pitted
1/2 cup cacao powder
1/2 cup rice malt syrup
1/2 cup coconut oil melted
1/2 cup raisins or chopped apricots

In your food processor process first 5 ingredients until mixture comes together, add the coconut oil blend through mixture, then stir through raisins or apricots or both  before pressing into prepared slice tin.
Set in fridge

Lime Delight Pie

This recipe is my go to one, very quick and easy to make and with a few variations as well. I sometimes make a cashew cream topping or just whip up some coconut milk, that has been in the fridge overnight and put this on top.
 In this photo the I have not put on cream topping just the fresh fruit.
I have added the coconut cream topping to the ingredients if you want to top the pie.

This lime pie is full of flavor,and very easy to make,when I make this I usually make four different small ones and just top with different fruit.

I use fresh pineapple with a sprinkle of chia seeds,or fresh strawberries and blueberries and this fresh fruit just finishes of the little tarts.
I find this tart is liked by everyone, and because they do not take  long to make this recipe is popular.
When you have finished them and added the fresh fruit it is hard to decide which one to have.....

Raw Raspberry Rapsody Tarts

If you are like me there is nothing like a combination of chocolate and raspberries,
I think that many of us love this together.

I have just bought some little tart trays and came up with the idea of chocolate raspberry tarts.
The mixture made 6 little tarts.

I used  coconut nectar in the chocolate mousse as the sweetener, but any sweetener will do like maple syrup.

I used fresh raspberries as it is berry season here in Australia abeit the end of the season.

And best of all they just take minutes to make.

So if you are looking for something quick and easy give these a go.
I also had some raw chocolate in the fridge which I chopped up and sprinkled on top with raspberries..


1 cup pecans
1/2 cup coconut
1 cup raisins
3 medjool dates pitted


1 cup chopped avocado
1/2 cup cacao powder
1/4 cup coconut oil melted
1/4 cup coconut nectar
1 tsp vanilla

1/8 tsp sea salt


For the crust just process all together until mixture
comes together
Then press into your little tart tins which have been oiled lightly

For the mousse place all ingredients in your blender
and blend until smooth
Pour on top of your crust, add fresh raspberries I also had some raw chocolate which I tossed on top as well

then allow to set in fridge.


Lime Frosted Carrot Cakes

After years of starving myself to keep my weight low to compete at a high level in the marathon, I suddenly find myself eating all this raw food and staying the same weight as my starvation diet.

I have always been careful about what I ate, maybe to careful really restricting my food intake to keep my weight around 108lbs and really only eating one meal a day boiled brown rice and broccoli, and then just raw carrots and fruit if hungry, yes I did that for 10 years, but now eating fully raw which I have been doing for years  I am shocked at the amount of raw food I eat each day. Always fruit and vegetables, and raw nuts and seeds and lots of smoothies, I use  what ever is in the fridge, If I realized when I was running all those marathons, yes you can eat, and realize how much energy I have maybe I could have gone that 5min faster.

Now I make all these lovely raw desserts and even though I still do not over  indulge in them, I only have a wee sliver to make sure the flavors are there, because they are full of goodness and you do not get the sugar hit,and  I get a lot of pleasure watching everyone else eat them.

Last week I made these little Lime frosted carrot cakes, I do not know why but I love the flavor of limes, adding lime to the frosting adds a really nice sharp tang and the zest on top just adds to the frosting. I made these in little cup cake holders and got 8 cupcakes, these turned out just the right size......

Creamy Blueberry Love Bars

I just love the colour that blueberries give to your recipes, today I was looking for something vibrant so out came the blueberries.
And as we are heading into summer whats better than a plate full of creamy blueberry love bars.

I love using cocao butter,and have been using it a lot lately in my recipes, it really helps keep the shape of your recipe and adds a rich white chocolate flavour to recipe.
The filling in  these bars is creamy and rich and sweetened with coconut nectar
You could make just one raw cheesecake if you wanted, this time I made the mixture into bars and they turned out awesome.

This is a very simple raw vegan refined sugar free and gluten free recipe,very simple and easy to make,

So have a go you will be surprised at how easy they are to make........

11/2 cup macadamia nuts
1 cup coconut
3/4 cup medjool dates (pitted)


2 cups cashews (soaked 2 hrs)
3/4 cups almond milk
3/4 cup coconut nectar
1 tsp vanilla
1 tbsp lemon juice
1/2 cup cocao butter (melted)
4 tbsp coconut oil (melted)
2 tbsp lecithin powder

1 cup blueberries fresh or frozen and some for decoration


In your food processor process all together until mixture comes together
then press into prepared tin,I line with tin with paper so I can remove bars easy.


In your blender blend first 5 ingredients until mixture is really smooth,

Then add last 3 ingredients and blend until all mixed through

 keep one cup of  the filling a side then pour the rest over the base
place in freezer

Now add  blueberries to rest of the mixture and blend through

Put a side until white filling is set, then pour  on top blueberry topping
Place in freezer until firm then decorate with remaining blueberries


Little Raw Lime Tarts

I am so excited to share this recipe for my little lime tarts with you.

If you want a simple no bake raw dessert, then here it is.

When ever I have made these they are are hit, I think everyone loves lime,and with me probably get a bit sick of all my lime recipes so I change them around.
This time I made a chocolate base which is a bit different to my other recipes.

This recipe made 6 small tarts and I had enough mixture to add another bit on top and topped with strawberries, raspberries would be just as nice

So have a go at these they will be a hit, and they are so simple to make.

Tart Base

1 cup macadamia nuts
3/4 cup coconut
1 cup big soft juicy raisins
1 tbsp cacao powder
1tsp lime zest

Process altogether until mixture comes together
then press into prepared tart tins.
Place in fridge while you make lime filling

Lime Filling

2 avocados
1/4 cup coconut nectar 
3 tbsp coconut milk
1/4 cup lime juice
1/4 cup coconut oil melted
1 tbsp lecithin powder optional
pinch sea salt

Process all together except coconut oil
Once smooth add oil and process or blend until just mixed through
Pour onto your tart bases, set in freezer then  then decorate as you wish.
I used strawberries and sometimes just put some lime Zest on them.


Rich Chocolate Protein Balls

I am always making up new clean eating recipes, made with clean ingredients.These little beauties came about when  my husband Dave asked  me to make some chocolate protein balls.

Its so good to have plenty snacks ready for when you need them.
These balls are packed with protein and are vegan, dairy free and no added sugar.
It is so easy to make your own, instead of buying them when you want them, this way they are always on hand. Easy to put in a container to have after a workout or to take to work with you and I always take some in the car on a long road trip.

These are quiet rich, but oh so good and one is enough.
I have used quiet a lot of cacao but you can adjust to suit yourself, but believe me they are yummo..

Ball Mixture

11/2 cups pecan nuts
1/2 cup raw protein powder
1 cup medjool dates pitted
1/2 cup cacao powder or less if you do not want rich balls
1/8 tsp sea salt
2 tbsp virgin coconut oil

1/2 cup coconut and handfuls nice soft raisins
extra coconut to roll balls

In your processor process your pecan nuts, 
add all other ingredients except coconut and raisins
once mixture sticks together  stir in coconut and raisins
then roll into balls.....I spend a lot of time rolling the balls, love all my bliss balls the same size
taking time to roll the balls mixes the chocolate through with the heat of your hands
and makes the balls a lovely texture..... 


Raw Goji & Fig Bliss Balls

This morning in the kitchen it was bliss ball time, because we go through so many balls in a week, I am always looking for new ideas. I had some lovely organic dried figs and also some goji berries.

Out came the food processor and away we went with the figs, I like using figs because they are so full of fibre and full of vitamins and minerals.
And they are available all year round

I have used them many times also in raw yummy.

Also these balls are so easy to make and easy to take to work or after sport as a quick and easy healthy snack, and along with the goji berries you can not go wrong.

11/2 cups pecans

11/2 cups organic dried figs
1/2 cup goji berries
1/2 cup raw cacao powder
1/2 cup unsweetened coconut
2 tbsp coconut oil melted

Process pecans until a meal add figs and blend some more
then add rest ingredients and blend until mixture comes together
Sometimes you may need a drop of water
Roll into balls and set in fridge


Raw Lemon Bars

My recipes are always inspired by what ever is sitting in my fruit bowl or the fridge.I find it good for the mind to be able to develop a new recipe from what I have available around me.

Last weekend I had bought a bag of organic lemons from the fresh food market,and had not used them all and as it is market day again tomorrow I thought I must use these lemons before market day .  My lemon bars  recipe came from the panic of thinking how will I use up  all of these lemons.
I would usually look at making a raw cheesecake or even a raw cake, but have decided on raw lemon bars.
So happy they turned out great and with the lovely strawberry jam, they are really scrumptious and full of flavor.

I was going to make a raspberry jam to go on the base but only had strawberries in the fridge so made a strawberry jam to add a bit more zing.
The jam is very easy to make just a cup strawberries and another half a cup, 3 tbsp chia seeds and 2 tbsp coconut nectar or use the sweetener of your choice, or you could use raspberries.

I always cut up my bars and then keep them in a freezer proof container and take out as needed.
So if you are looking for a nice simple tasty bar try these they are well worth it and simple to make.....

Raw Fig & Cacao Nib Bars

I love this recipe, these bars are not only a delicious snack but are also full of healthy fats and fibre.

They are very quick to make,so no excuses, and are full of goodness as I have only used wholesome ingredients.

There are lots of ways to make these bars you can use dates instead of figs, I always use pitted Medjool dates as they are big soft and juicy.
You can use other nuts instead of pecans, almonds would work well, and you can use a sweetener of your choice, I used maple syrup (not raw) and only because that is what I had at the time but I would normally use coconut nectar and have used sometimes raw organic honey.

So as you see just work of my recipe but use what you have in your cupboard as you wish.

These bars are a awesome snack and great to share with friends and family.


11/2 cups pecans
1 cup dried figs stems removed
3/4 cup flax seed meal
1/2 cup sultanas
1/2 cup coconut
2 tbsp chia seeds
3 tbsp cacao powder
3 tbsp maple syrup
2 tbsp melted coconut oil
2 tbsp cacao nibs

In your food processor process first 7 ingredients until
mixture comes together then add rest of ingredients and process through
then press mixture into prepared tin, I use cling wrap,
then carefully press firmly using the back of a spatula until it is completely even
place in the fridge until slice firms up then carefully cut into bars.


Portobello Mushroom Hamburger

When you live in a very hot climate you are always looking for nice easy light meals, and for me mostly raw.

After a morning at the fresh food markets and a basket so full of organic fresh fruit and vegetables, and as I started to pack the food into the fridge. I came across the lovely big Portobello Mushrooms and I suddenly had an idea that I would stuff them full of goodness and have them for tea, but once I got them out to prepare I had another idea why not make a hamburger.
First I took the stalk out of the bottom of the mushroom then I suddenly had a brain wave why not cut the top of and make a hamburger, so that is what I did.
First I made a marinade to coat the mushroom, I left this on for about 15min
Then it was time to heat them.

I used a dehydrator for 11/2 hrs and had the mushroom at a tempeture of 45c or 115F  this worked well for me but if you would like to cook the mushroom over very low heat in a fry pan for a few minutes you can.
Once they are heated through you start to add your filling ,once done you had the top of mushroom then you have your hamburger.

Now enjoy


2 tbsp balsamic vinegar
1 tbsp tamari
garlic I used garlic paste 1/2 tsp
black pepper

1 cup snow pea tendrils
1 tomato
1/2 avocado
1/4 cup grated organic carrot
1/4 sliced red pepper

First of all paste the mushroom with marinade and leave for 15 min
then heat as you wish I used my dehydrator
When warm add your filling, I put tendrils on first then added tomato and carrot
then added avocado  and peppers, then I  put some pepper on and a dash sea salt
topped with more tendrils and then mushroom top
and there is your hamburger


Bee Blue Boost

I do wonder what I used to do before I entered the world of blenders and food processors, they are so quick and easy to use and you can  whip up anything at anytime. Now I never go anywhere without my blender.

 I love it, you can whip up a smoothie in seconds, and there is so many smoothie options that you can make one just by using whatever you have in your fridge, that is why I always have frozen bananas at the ready, as I add a frozen banana to every smoothie I make, I mean nearly every smoothie.

 I would use my Optimum 9400 3 or 4 times a day. I really can not remember what I did before I got it.

This morning I had lovely fresh blueberries in the fridge, I love blueberries they are  full of antioxidants, vitamins and fibre, and the color wow.
I added bee pollen  to the  top and also added a small amount to the mixture.
I also keep frozen bananas in the fridge all the time to add to my smoothie, I added almonds and a tbsp raw organic honey, which you can leave out if you are vegan just add a couple of medjool dates instead.

I do think this is my favorite berry smoothie.

Vegan Banana and Blueberry Muffins

I always said that I would not get into the cooking side of my recipes, but here we go I did and are really enjoying developing a few vegan gluten free ones.
I made these one day a couple of weeks ago just on a wim, I was so delighted with them I had to share.
I thought I could make them using ingredients that I use in my raw recipes, and it worked, they where moist and full of flavor, I was so excited I made some Lemon Lime ones and are so happy with those they will be in my third book which will feature a cooked vegan section.
For this recipe I got six large muffins.
I added a chia egg to the recipe...

1 cup almond meal
1/2 cup gluten free flour
1/2 cup coconut sugar
3/4 cup almond milk
1 teaspoon baking soda
1 teaspoon baking powder
1 chia egg
1 teaspoon cinnamon
1 large ripe banana
1/2 cup blueberries

Chia Egg
1 tablespoon chia seeds soaked in 3 tablespoons water
once gel forms you have your egg

Mix all the ingredients together, except blueberries with a wooden spoon
do not over mix, add blueberries and just stir through
Heat oven to 375 degrees and cook 25-30 minutes
I used a spoon of coconut cream on top but optional

Lovely Bali & visit to Alchemy

I adore Bali, from the culture to the people and the raw clean eating food.
We have just had the most amazing 10 days there, it is our second trip this year just to review and enjoy local raw food and clean eating Cafes and restaurants.
Now there are so many , I love exploring as much as I can.
The second day was a trip to Ubud. We had an amazing raw lunch at The Seeds Of Life, which I have already done a post on. Then we went to Alchemy which is a raw vegan restaurant ,with salad bar, a juice and smoothie bar,a vegan coffee corner and holistic clinic.
The setting is also very relaxing with a nice breeze going through the restaurant, which is huge in side.
All the food is fresh creative and delicious, all the salads looked amazing with very tasty dressings. And all where presented beautifully.

If you want to nourish your body and soul, go visit Alchemy and try their amazing raw food, all made with love.
When we left we bought to take home a couple of raw bounty bars, and a couple of slices of raw chocolate goji bars, they where absolutely delicious.

My Visit To Ubud

I have followed The Seeds Of Life Cafe And Tonic Bar on Instagram for a few years and been really impressed.
A couple of years ago, Dave and I went to Ubud to a raw food cooking class and we wanted to visit the cafe, but as usual ,things do not go to plan and our raw cooking class ran overtime, not that I am complaining as we had learnt so much but it did mean that as we had a driver we had to head back Legian and miss our visit to the cafe.
This time I was determined ,we found the lane way we where looking for, just past the very busy markets, the lane way was very pretty and peaceful with lots of shade from the palms and frangipani. It was very fitting for the cafe, all relaxed and very peaceful, we enjoyed the experience very much, we  loved the place from the staff to the food. We where  only going  to experience the desserts and smoothies, as I am up for new ideas all the time for my recipe developing.

 Arriving at the counter we had trouble deciding which piece of pie or cheesecake we would sample, we usually share a piece as they are very filling but went all out and had a piece each, I choose the Creamy Banana Pie....yummo It tasted amazing all creamy and full of Banana but also very light, so just melted in your mouth.Dave had the Oreo Cheesecake, and we had amazing smoothies also, I had a green smoothie with as much green vegetables as they could get in the blender, it was great. Dave ended up having a beetroot juice which he said was so very  refreshing in the heat.
I highly recommend a visit to The Seeds Of Life if in Bali....

Quinoa Chia Breakfast Pot


First of all this recipe is not raw,  but it was a nice clean eating recipe, which  I had to post to share.

I am passionate about clean eating, not every one can eat raw but if we can make small changes then every little bit helps, and this is why I have posted this recipe on my website, after making this for my husband who loved the pots, then I had to share.

I had not used quinoa flakes before and so set out do do an interesting breakfast pot, something a bit different and with lots of flavor.
I used  almond milk which I had made myself and had plenty left to make this recipe.I wanted a nice topping to go on top of the flakes, and came up with the medjool dates, cinnamon, LSA  banana and cacao powder, it tasted so yummy and just finished the pot off.

This is so tasty and healthy, and a real hit with visitors....and to finish  top with fresh berries. Enjoy

Green Machine Smoothie

I love my green smoothie so much that I am always looking for different things to add to them.
I have always loved  kale  with avocado, green apple, cucumber and banana  but after having that one for many months I thought I would try another one.
I have used this recipe with kale as well and it tastes just as good, or you couls use half kale and half spinach,what ever you feel like.
I was in the organic fruit shop the other day and he had bee pollen on the counter,I have always wanted to try this so at the weekend I made this new smoothie and are thrilled with the result.
So here is my recipe,you will love this I am sure.

Mango Spinach Smoothie

I had been out running on a very hot morning, when I got home and after having a few glasses of water I was still quiet out came the blender.

I had cut up fresh mango from the fresh food market and frozen it a few days before, so I got that out next came my kiwi fruit, then grapes frozen banana and last of all my fresh organic spinach, next into the high powered blender with the water and ice, and I ended up with this nice thick smoothie..

I loved this smoothie it tasted amazing and was so thick and full of mango flavor.
So I am sharing with you..

Strawberry Chocolate Smoothie

When I made this smoothie I was not sure how it would all go together.
But was very surprised at the end result which was a thick and very tasty combination  of flavours.
Not really being a chocolate fan I was out of my comfort zone making this,
but in record time had devoured the lot.
Dave loved his as well so I thought I would share  this one.
I use a Optimum 9400 blender which always gives me great tasty quick smoothies.

Spirulina Chia And Spinach Smoothie

I had to break my cycle of having a Kale smoothie every night,and because I loved it so much I was reluctant to try anything else,then shock horror I had know kale in the fridge, but I had plenty of spinach,so it was time for a change.
I remembered 2 weeks ago when I was in the gold coast I had a smoothie in a raw cafe and they added 1/2 cup almonds, so I had spinach and almonds,then I thought green apple,chia seeds and spirulina and a small frozen banana and It was amazing I  loved it, so I thought I would share it with everyone....

Kale Smoothie

I look forward to my kale juice everyday and this one is my favorite.
This simple green smoothie recipe with kale can be made even simpler by adjusting to whatever greenery you have on hand.
Kale contains large quantities of anti-oxidants,manganese,calcium and B vitamins.
I love the great taste,and sometimes add spinach as well as the kale and always use a frozen banana.
This is a real favorite with my friends when they come over.

Melon Lemon Juice

This great thirst quenching juice. Great chilled for after exercise recovery.

Blend together

4 cups Watermelon
Juice of 2 or 3 Lemons
1/4 cup Coconut Water
Handful of Ice

If required for taste, add small amount of Raw honey or Coconut nectar.