Sunflower and Goji Balls
12 medjool dates, pits removed
¼ cup goji berries
½ cup sunflower seeds
2 tablespoons coconut oil
3 tablespoons chia seeds
4 tablespoons cacao powder
1 tablespoon cacao nibs
Desiccated coconut, for rolling the balls in

Place goji berries, chia seeds and sunflower seeds in a food processor

and blend until the mixture resembles coarse sand. Add all remaining


Blend for approximately 2 minutes, or until the mixture comes

together. You may need to add a couple of tablespoons of water;

this depends on how much moisture is in the dates

Shape the mixture into balls, roll in coconut and serve.



Here is a healthier alternative to the store bought variety


250g cooked chickpeas (or canned)

1 tsp ground cumin

2 pinches sea salt

2 Tbsp. Tahini unhulled

3 Tbsp. water

1 clove garlic, finely chopped or crushed

1 lemon, juiced

Freshly ground pepper to taste


Blend the chickpeas to a fine puree. Add the cumin, salt,

tahini, lemon juice, garlic, water, a little pepper and blend again.

Refrigerate and use as a dip, spread, dressing on salads, or on

steamed vegetables.


Sweet Balls (adapted from "The Lunchbox Revolution")

A simple and tasty snack, high in protein


1 cup Almond meal

1 cup unsweetened coconut

1/4 cup raw honey/coconut nectar

125g organic sultanas

1 Tbsp. Unhulled Tahini

Extra coconut for rolling


Place all ingredients in a bowl and mix thoroughly.Form into balls and roll in coconut.

Makes approximately 16 balls. Keep refrigerated in an airtight container


Home Touch Trail Mix


2 cups almonds, raw
1 cup pecans
2 cups walnuts, raw
2 cups pumpkin or squash seed, raw
2 cups dried cranberries
1 tablespoon olive oil (optional)

In a bowl mix together almonds, pecans, walnuts and seeds.
 Cover with water and soak overnight.
Preheat oven to 300 degrees.
Rinse and discard soaking water.
Add cranberries and add olive oil. Mix until everything is coated well.
Spread the mixture out evenly on baking sheet and place in the oven
 for about 20 minutes or until you can smell the roasting nuts and they
 start to turn a lot.
Cool and store in air tight glass container.
Try any nuts and dried fruit you like.
The nuts and seed do not have to be soaked or can be soaked
 for a few hours, but doing so helps their digestibility


Delicious Raw Chocolate


5 tbsp raw cacao powder

1 pinch of natural sea salt

3 tbsp raw honey

4-5 tbsp extra virgin coconut oil


In a bowl combine all ingredients together. Pour onto tray

and put it into the fridge or freezer to solidify. The chocolate

will last for up to 2 weeks in the fridge.


Black Bean Dip

This dip makes a great companion for raw vegetables like

celery, capsicum and carrot. Beans are high in fibre and can

help prevent heart disease, stabilise blood-sugar levels, lower

cholesterol, and help prevent obesity.

Storage: Can be stored in the fridge for up to two weeks

Makes: 3 ½ cups.


2 cups dried black beans (4 cups cooked)
1 ½ tablespoons coconut oil
1 medium onion, chopped
1 medium capsicum, any colour, chopped
2 medium cloves garlic, minced
1 ½ tablespoons ground cumin
1 ½ tablespoons ground coriander
1 tablespoon chili powder
1/3 to ½ cup organic apple cider vinegar
Sea Salt, to taste


1. Sort, rinse, soak and cook the beans (or skip this step and use canned beans).

2. In a heavy-bottomed frying pan, heat the oil over medium-high heat.

When hot, add the onions, peppers, and garlic, and saute until the onions

are translucent. Add the cumin, coriander, and chili powder and saute 1

minute, stirring often. Add the vinegar and stir to dislodge any browned

bits in the bottom of the pan.

3. In a food mill or food processor, puree the bans and the pepper mixture

until smooth. Season with salt.


Ants on a Log


2 tablespoons almond butter or other natural nut butter
2 stalks celery
A small handful of dried blueberries, cherries or raisins


Wash celery.

  1. Spread nut butter inside each stalk.
  2. Dot with blueberries or “ants”.


Here’s a simple, healthy snack for kids that adults like too.