Camu Camu and Mango Frozen Yogurt

Recipe from Bioglan


  • 500g frozen mango cubes (if possible use fresh mangos, cut up into cubes and freeze overnight)
  • 2 tsps Camu Camu Powder
  • 2 tbsps honey
  • Fresh mint
  • 250g natural yogurt


  1. Place frozen mango cubes in food processor and blend till smooth.
  2. Add Camu Camu powder, honey, mint and yogurt and blend until you have a smooth consistency.
  3. Serve immediately as soft frozen yogurt, or divide into iceblock molds and freeze for later.

Maqui Mango Cheesecakes

Recipe from Healthy Eating Jo

Ingredients & Directions:


  • 1/2 cup almonds
  • 1/4 cup dried dates chopped (soaked for 20mins in boiling water & drained)
  • Blend almonds until crumbly in a food processor. Add drained dates and blend again.
  • Press into the base of a silicon muffin tray with your fingers.
  • Place in the freezer while you make the filling


  • 2 cups cashews (soaked in water overnight and drained)
  • 1/3 cup natural sweetener (stevia, rice malt, maple, coconut sugar)
  • 1/3 cup almond milk
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil
  • Blend until smooth, scraping down sides as required.
  • Divide in two

Mango Layer

  • 1/2 the filling mix
  • 3/4 cup diced mango
  • 2 tsp Lacuma powder
  • 1 Tbsp Lime juice
  • 1/8 tumeric powder (optional for yellow colour)
  • Blend until smooth

Maqui Layer

  • 1/2 the Filling mix
  • 1/4 cup blueberries
  • 2 tsp Maqui Powder
  • 1 Tbsp Lemon juice
  • Blend until smooth

Finishing Directions

  • Layer the Mango and Maqui layers on top of the bases as desired
  • Place back in the freezer overnight to set.
  • Store in the freezer
  • Allow to thaw for 15 minutes prior to consuming. 


Calendula Soap

Recipe from The Nerdy Farm Wife


  • 21 ounces olive oil
  • 14 ounces coconut oil
  • 5 ounces sunflower oil
  • 2 ounces castor oil
  • 13 ounces of Calendula infused water
  • 5.98 ounces of sodium hydroxide (lye)


This recipe is sized to fit my four pound homemade wooden molds. The inner dimensions are: 15 inches long, 3.5 inches wide and 2 inches tall.

1. Mix all ingredient and place in mold
2. Once set, remove and cut — enjoy!

Calendula Oil Scented with Lavender

Recipe from


  • 11 ounces safflower oil (all organic) or 11 ounces almond oil (all organic) or 11 ounces olive oil (all organic) or 11 ounces lard (all organic) or 11 ounces sunflower oil (all organic)
  • 1 tablespoon vitamin E, as a preservative
  • 1 cup dried organic calendula flowers
  • 10 -15 sprigs organic dried lavender flowers


  1. Slowly bring oils to heat over a low flame in a small pot. Stove top not microwave oven.
  2. Place flowers into a sterilized jar and pour warmed oil over them. Place cap on jar.
  3. Place jar on counter top for 2 weeks giving a slight shake daily.
  4. Strain through cheesecloth squeezing all the oil into a sterilized jar.
  5. Use as is or make a salve or lip balm with the oil.
  6. Store in a dark cabinet.
  7. Lasts about 4 months.

Raspberry Leaf Tea Recipe (Pregnancy Tea)

Recipe from Wellness Mama


  • 4 cups dried organic red raspberry leaf
  • 1 cup dried alfalfa leaf
  • 1 cup dried nettle leaf
  • 1/2 cup dried dandelion leaf


  1. Mix all ingredients together and store in an air-tight container. I store in a large glass mason jar.
  2. How to Brew
  3. Pour 8 ounces of boiling water over 1 tablespoon of the tea mixture and let steep for at least 5 minutes before drinking.
  4. To brew a large batch that can be consumed cold, Add 3/4 cup tea mixture to a pot with 1 gallon of boiling water. Stir and let steep as it cools. Strain out the herbs and store in a pitcher or glass jar in the fridge to consume cold as desired.

Ashwagandha Libido Boosting Chocolate

Recipe from Chatelaine


  • 1/2 cup coconut butter
  • 1/2 cup of honey
  • 1/2 cup hemp butter (other nut butters work)
  • 1/4 cup aswhaganda powder
  • 1/4 cup maca
  • 1-2 tbsp raw cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp unrefined sea salt


  1. Mix all the dry ingredients together in a bowl.
  2. Slowly add in the butters and honey. Blend well.
  3. Pour into a silicon mini-muffin tray or chocolate mold. Place in the freezer to set. Store in a cool place.


Ashwagandha Energizing Cocoa

Recipe from Zester Daily


  • ½  to 1 teaspoons ashwagandha powder
  • 2 teaspoons cocoa powder (or to taste)
  • ¼ teaspoon cardamom powder
  • 1 cup milk or almond milk per person
  • 10 drops vanilla essence
  • honey or maple syrup  to taste


1. Mix dry ingredients in a saucepan.
2. Add milk and bring just to the boil, then remove from heat.
3. Add in the vanilla and sweetener to taste.


Hibiscus Iced Tea


Recipe from


  • 2 -3 cups dried hibiscus flowers (often called red sorrel or roselle)
  • 2 quarts cold water
  • 1 -2 cup sugar
  • 1 sprig mint (optional)
  • 1⁄2 teaspoon vanilla extract (optional, to be halal make sure there is no alcohol)
  • 1⁄2 teaspoon grated fresh ginger root (optional)
  • 1 teaspoon orange flower water (optional)
  • 1⁄2 cup lemon juice (optional)


  1. Briefly rinse the dried flowers in cool water.
  2. In a saucepan heat two quarts (approximately two liters) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
  3. Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.).
  4. Stir in the sugar.
  5. Add any other flavorings (if desired).
  6. Add ice and chill completely.
  7. May be served over ice as well.


Crushed Berries Hibiscus Jelly

Recipe from


Hibiscus jelly

  • 1/2 cup plus 2 tbsp. sugar
  • 1 cup dried hibiscus flowers (cut and sifted or whole)
  • 3/4 teaspoon unflavored gelatin


  • 3 cups raspberries
  • 3 cups hulled sliced strawberries
  • 1 1/2 cups blackberries
  • 1 1/2 cups blueberries
  • 1/2 cup crème fraîche
  • 1/4 tsp. black pepper mixed with 1/4 tsp. ground cardamom


  1. Make jelly: Bring 1 cup water and the sugar to a boil in a small heavy saucepan over high heat, stirring occasionally to help sugar dissolve. Remove from heat and stir in hibiscus flowers. Cover and steep 15 minutes, then strain syrup into a small bowl and discard flowers. Meanwhile, pour 1/4 cup water into another small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk warm flower syrup into softened gelatin until dissolved. Chill at least 6 hours and up to 3 days. Stir the jelly to loosen before using.
  2. Crush berries: Right before serving, crush berries in a bowl with a fork, pastry blender, or potato masher.
  3. Spoon berries into 8 dessert bowls. Stir jelly with a fork to loosen, then spoon over berries. Top each bowl with a spoonful of crème fraîche and a sprinkling of pepper and ground cardamom.

Chocolate Fudge Ancho Cupcakes with Hibiscus Buttercream Frosting

Recipe from McCormick

Ingredients (makes 12 cupcakes):

Chocolate Fudge Ancho Cupcakes:

  • 1 1/4 cups flour, divided
  • 1 tablespoon McCormick Gourmet™ Chile Pepper, Ancho
  • 1/2 teaspoon baking soda
  • 4 ounces semi-sweet baking chocolate
  • 6 tablespoons butter
  • 3/4 cup granulated sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 eggs
  • 3/4 cup water

Hibiscus Buttercream Frosting:

  • 1/2 cup (1 stick) butter, softened
  • 1 tablespoon finely ground dried hibiscus flowers
  • 2 cups confectioners’ sugar
  • 1 to 2 tablespoons water


  1. Preheat oven to 350°F. For the Cupcakes, mix 1/2 cup of the flour, ancho chile pepper and baking soda in small bowl. Set aside. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in granulated sugar and vanilla. Beat in eggs, 1 at a time. Gradually beat in ancho-flour mixture on low speed until just blended. Add remaining 3/4 cup flour alternately with water, beating until well blended after each addition
  2. Spoon batter into 12 paper-lined muffin cups, filling each cup 2/3 full
  3. Bake 18 to 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely
  4. For the Hibiscus Buttercream Frosting, beat butter and hibiscus flowers in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Add water; beat until light and fluffy. Frost cupcakes with Hibiscus Buttercream Frosting


Turmeric Tea

Recipe from Meghan Telpner


  • 1 tsp cinnamon
  • pinch of clove
  • pinch of nutmeg
  • tsp fresh ginger (optional)
  • pinch of fresh ground black pepper
  • As much turmeric as you can handle! Start with a teaspoon and go up from there.
  • 1-2 cups of water
  • Raw honey to sweeten
  • Milk sub of choice (I went with fresh coconut milk, but almond and hemp would both be delicious)


Slow and steady stove top method

  1. Simmer herbs and water together for 10 mins.
  2. Strain out and add honey and milk.

Fast and furious blender method

  1.     Boil water in your kettle and add to blender (a blender with gradual speed increase will reduce likely hood of pressure from steam of boiled water exploding out of your blender).
  2.     Add in spices and blend until smooth and unified in colour.
  3.     Strain out tea and add milk and honey.


Turmeric Southwestern Tofu Scramble

Recipe from The Kitchn

Ingredients (Serves 3-4):

  • 1 16-ounce package firm tofu
  • 1 tablespoon olive oil
  • 1/2 cup diced white onion (from 1/2 small onion)
  • 3/4 cup finely chopped red pepper (from 1 small pepper)
  • 1/2 cup finely chopped Anaheim pepper (from 1 medium pepper)
  • 1/4 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more to taste at the end
  • 1 1/4 teaspoon ground turmeric
  • 3 tablespoons chopped green onions (about 2), for serving
  • 3-4 tortillas, warmed, for serving
  • 1 sliced avocado, for serving
  • Sour cream, for serving, optional


  1. Remove the tofu from its package and set down on a plate lined with paper towels (or a dry, clean dish towel). Cover in another layer of paper towels and press and blot well to remove excess moisture. Place in a medium bowl and mash well using your favorite fork. You're looking for a crumbly consistency.
  2. Heat oil in a large skillet over medium heat. Add the onions, red pepper and Anaheim pepper and cook until soft, 3-4 minutes. Stir if needed to prevent sticking.
  3. Stir in the coriander, cumin, garlic powder and salt and cook until just incorporated and fragrant, 1 minute or so. Stir in the mashed tofu and the turmeric along with 2 tablespoons water, and cook until the mixture is warmed completely, 1-2 minutes. Taste and season with additional salt if you'd like.
  4. Scoop a generous portion of tofu scramble atop a tortilla and garnish with green onion and sliced avocado. A dollop of sour cream is optional, but nice.

Turmeric Vegan Creamy Curried Cauliflower Soup

Recipe from The Kitchn

Ingredients (Serves 6 to 8):

  • 2 tablespoons extra-virgin olive oil, plus more to serve
  • 2 medium white onions, thinly sliced
  • 1/2 teaspoon kosher salt, plus more to season
  • 4 cloves garlic, minced
  • 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 1/2 cups low-sodium vegetable broth or water
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 1/4 teaspoons ground cumin
  • 1 cup coconut milk Freshly ground black pepper, to season
  • 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
  • 1/4 cup finely chopped Italian parsley, for garnish (optional) Red pepper flakes, for garnish (optional)


  1. Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes. Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.
  2. Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you’d like.
  3. To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.

Raw Moringa Mint Cheesecake Hearts


Recipe from More Moringa


Chocolate layers:

  • 1/4 cup cacao powder
  • 1/4 cup coconut oil
  • ½ teaspoon of maple syrup Base layer


  • 1 cup soaked cashews
  • 1/2 cup Almond milk
  • 1/4 cup shredded coconut
  • 1/4 cup coconut oil
  • 2 teaspoons of More Moringa powder
  • Handful of mint leaves
  • 2 dates


  1. For the chocolate layer just mix the melted coconut oil, cacao powder and maple syrup and pour half of your mixture in the mold of your preference and freeze until harden.
  2. If you do not want too much chocolate add the blended base layer ingredients to the molds and place in the freezer for 30 mins.
  3. To prepare the filling blend the cashews, almond milk, dates, coconut, coconut oil and mint leaves until smooth. When the mixture is ready add the moringa powder.
  4. Pour into molds and let them freeze for an hour then finish pouring the rest of the chocolate and place the molds back to the freeze until harden.

Moringa Smoothie Bowl


Recipe from More Moringa


  • 2 small bananas
  • 1/2 cup of Greek yogurt
  • 1/2 cup of so delicious coconut milk
  • 1/4 cup of fresh squeezed Apple juice
  • 1/2 teaspoon of organic maple syrup or honey
  • 1/2 teaspoon of organic alcohol free vanilla extract
  • 1 teaspoon of moringa powder


  1. Mix and blend all ingredients, serve on our favorite bowl and sprinkle it with coconut chia granola, bee pollen and fresh kiwi