Peanut Butter Goji Granola Bars


  • 1 cup regular rolled oats

  • ¼ cup maple syrup

  • ¼ cup peanut butter

  • 3 tablespoons packed brown sugar

  • 2 tablespoons coconut oil

  • 2 tablespoons honey

  • 1 tablespoon vanilla

  • ½ teaspoon salt

  • 2 cups crisp rice cereal

  • ¼ cup FGO Organic Goji Berries

  • ¼ cup pistachios

  • ¼ cup pepitas

  • ¼ cup toasted wheat germ

  • 2 tablespoons chia seeds


Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil. Coat foil with cooking spray; set aside. Spread oats in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until toasted, stirring twice. Remove from oven; let cool. Reduce oven temperature to 300°F.

Meanwhile in a small saucepan combine the maple syrup, peanut butter, brown sugar, butter, and coconut oil. Heat and stir over medium heat just until peanut butter and brown sugar are melted. Remove from heat. Stir in vanilla and salt.

In a large bowl combine the toasted oats, rice cereal, goji, pepitas, pistachios, wheat germ, and chia seeds. Stir to combine. Pour maple syrup mixture over oat mixture. Stir to combine.

Press oat mixture into the prepared baking dish. Bake for 12 to 15 minutes or until firm. Cool completely in pan on a wire rack. Cut into granola bar pieces.

Recipe inspired by Love & Lemons

Hibiscus Simple Syrup

Recipe and image courtesy of Dez The Bakist


  • 4 cups granulated sugar (I use organic)

  • 1/4 cup dried hibiscus petals

  • 4 cups water


Put all ingredients in a large pan. You want to have room in case the mixture bubbles up. Stir everything together on med-high heat until sugar is dissolved. Remember! ONLY once the sugar is dissolved it is safe to remove the spoon. Adjust the heat until you have the mixture at just a simmer, not a rolling boil. Keep it simmering for about 20-30 mins or until you can see it has cooked down about 1/3 of the way. Pull off the heat and let sit until cool enough to strain into a jar or container to store.

Baobab Protein Pancakes


  • 1 tsp FGO Organic Baobab Powder

  • 1.5 Tbsp FGO Organic Arrowroot Powder

  • 1 banana

  • 2 eggs

  • 1 scoop your favorite protein powder

  • 1/2 tsp vanilla extract

  • 1 tsp FGO Organic Ceylon Cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp baking powder

  • 1.2 dup almond milk (depending on desired consistency)

  • 1 Tbsp butter or coconut oil, for the pan

To serve (optional):

  • 1 banana

  • 1 Tbsp your favorite nut butter

  • 1 Tbsp maple syrup 


In a bowl, whisk together the eggs, banana, baobab, vanilla extract, cinnamon, ginger and baking powder until light and airy. Gradually whisk in the arrowroot and protein powders. Add the milk as and when it is needed in order to maintain your desired consistency. Heat a pan on a low heat and grease with a thin layer of butter or oil. Pour circles of the pancake batter onto the pan and leave to cook until you start to see bubbles, then flip. Cook for a further minute or two then set aside. Repeat until all the batter is used up. Top with peanut butter, chopped banana and a drizzle of maple syrup.

Baobab Superfood Energy Balls


  • 1 cup of medjool dates

  • 1/2 cup of cashews

  • 1/2 cup pecans

  • 2 Tbsp of chia seeds

  • 2 Tbsp of FGO Organic Baobab Powder

  • 1 Tbsp of coconut oil

  • 1 Tbsp of cashew nut butter

  • Coconut shreds for coating


Place all the ingredients in to a food processor and pulse for a minute or two until everything is blended well together and has become sticky. Roll the mix into small balls. Roll balls in coconut shreds. Place in the freezer for an hour or so to set and then they can be stored in the fridge.

Baobab Face Mask


  • 1.5 tsp FGO Organic Baobab Powder

  • 1.5 tsp FGO Organic Turmeric Powder

  • 1 Tbsp oats

  • 2 tsp coconut oil

  • 2 Tbsp organic yogurt

  • 1-2 tsp Manuka honey


Place the ingredients in a bowl (or a blender) and mix well. Apply a thin layer of the mask evenly all over your face, being careful to avoid the eye area. Leave the mask on for 15-20 minutes, then wash off using warm water. Pat skin dry with a clean, dry towel. Enjoy the results and feel good!

Chicken Curry and Rice


  • 1/2 white onion

  • 1 garlic clove, finely chopped

  • 2 cups shredded chicken

  • 1 can tomato paste

  • 3 tbsp curry powder

  • 1/2 c walnuts, roughly chopped

  • 1 can coconut cream


Sauté onions and garlic in avocado oil over medium heat until translucent. Stir in shredded chicken and walnuts for 2 mins. Add tomato paste and curry powder and stir to combine. Add can of coconut cream and stir to combine. Serve over rice. Enjoy and feel good!

Lavender Infused Vodka

Recipe courtesy of FGO customer CJS :)


  • 1 750ml bottle of vodka (CJS prefers Absolut)

  • Mason jar with lid

  • 3 Tbsps FGO Organic Lavender Flowers

  • Fine mesh sieve

  • Funnel


Pour vodka into mason jar and add 3 Tbsps of FGO Organic Lavender Flowers. Let mixture infuse for 4-5 days, swirling periodically to ensure the flavor is evenly dispersed throughout the vodka. On the fifth day, strain flowers from vodka into a pitcher. Pour infused vodka back into original bottle via funnel. Use for lavender-flavored cocktails!

Raw Goji Maca Cake



  • 3 Tbsp raw cacao powder (not cocoa powder)

  • 1⅓ cup walnuts

  • 1 Tbsp cacao nibs

  • 1 Tbsp agave syrup

  • 3-4 medjool dates

  • ½ tsp himalayan salt


  • 1⅓ cup cashews

  • 1 can organic full fat coconut milk

  • 2 tsp vanilla extract

  • 2 Tbsp FGO Organic Maca Powder

  • 2 tsp agave syrup

  • ⅓ cup FGO Organic Goji Berries


  • 7-8 medjool dates

  • 1-2 tsp cacao nibs

  • 2 tsp agave syrup

  • Juice of half lemon

  • 2 Tbsp FGO Organic Goji Berries

Chocolate drizzle (optional, not raw):

  • ⅓ cup melted coconut oil

  • 1 Tbsp dark chocolate chips


  1. For the crust, place walnuts into food processor and process until fine crumb is achieved. Add the other ingredients and process until dough is sticky. Place the dough in a 9 inch springform pan and press down until even. Place the pan in the fridge while you prepare the filling.

  2. For the filling, soak the cashews for 4-5 hours. Rinse and add all ingredients except for goji berries into a blender and blend until creamy. Once done, add the goji berries and mix well. Pour the mixture into the pan and freeze for 2 hours.

  3. For the glaze, add all ingredients except for cacao nibs to food processor and process until smooth and creamy. Spread glaze on top of cake evenly, then sprinkle goji berries and cacao nibs.

  4. For the chocolate drizzle, heat the coconut oil on low-med heat and add chocolate chips. Stir until melted. Let cool for 20 min, then drizzle on top of cake. Freeze cake completely (2-3 hours).

  5. Before eating the cake, take it out of the freezer and let sit in fridge for a couple of hours. Or for the fast track, take out of freezer and let sit on counter for about 30-40 min before slicing and eating.

Recipe inspired by One Green Planet

Quinoa Goji Oatmeal


  • ½ cup FGO Organic Goji Berries

  • ½ cup steel-cut oats

  • ½ cup well-rinsed quinoa

  • ¼ cup raisins

  • 1 tsp kosher salt

  • 1 tsp FGO Ceylon Cinnamon

  • ¼ tsp ground cardamom

  • Milk, maple syrup, toasted shelled pumpkin seeds (pepitas), and toasted walnuts (for serving)


Bring Goji berries, oats, quinoa, raisins, salt, ceylon cinnamon, cardamom, and 4 cups water to a boil in a medium saucepan. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20–25 minutes.) Before serving, reheat in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5–8 minutes. Serve with milk, maple syrup, pepitas, and walnuts.

Recipe inspired by bon appetit

Gluten-Free Chamomile Honey Muffins


2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
2 tbsp FGO Organic Chamomile Flowers
2 eggs
1/4 cups melted ghee or coconut oil
1/4 cups honey


Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry until well incorporated. Pour into lined muffin tins. Bake for 25-30 minutes at 350 F (it took mine closer to 20 minutes) or until golden brown.

Recipe inspired by Jenn’s Art of Eating

Soothing Chamomile & Lavender Lotion


  • A double boiler

  • Immersion blender

  • Scale

  • 3 oz solid coconut oil

  • Cheesecloth or a fine mesh strainer

  • 6 oz liquid jojoba oil

  • 1.5 oz grated beeswax

  • 8 oz distilled water

  • 5 tsp FGO Organic Chamomile Flowers

  • 5 tsp FGO Organic Lavender Flowers


  1. Infuse Jojoba Oil - In a double boiler (this can be as simple as putting a smaller saucepan into a larger one filled about 2/3 of the way with water), place 5 tsps of FGO chamomile flowers and lavender flowers.  Pour your jojoba oil over the herbs and bring the water to a gentle boil. Over continuous heat infuse your oil for about 2 hours, checking frequently to make sure they do not overheat and stirring on occasion. Once thoroughly infused, strain the oil through a cheesecloth or fine mesh strainer and toss the herbs. Bottle if you plan on using it later. You can substitute the jojoba with grapeseed oil in a pinch.

  2. Mix the oils - Again using the double boiler, combine 3 oz of solid coconut oil with 6 oz of your infused jojoba oil as well as 1.5 oz of grated beeswax. Let them melt together and thoroughly blend. Remove the top saucepan or bowl and let it cool to body temperature. Stir occasionally while it cools to keep the texture smooth. When the mixture is body temperature, heat 8 oz of distilled water to body temperature and pour it into a tall container. Turn your immersion blender to low, and slowly, slowly, pour a thin stream of the oil into the water.

  3. After a few minutes a sort of cream will begin to form, don’t panic if it looks like curdled milk at first, with a little more mixing it will smooth out. Apply this lotion before bedtime to relax and help you drift off, or anytime you need relief from stress.

Recipe inspired by Every Day Roots

Keto-Friendly Ceylon Cashew Milk


  • 1 cup of raw cashew nuts (soaked overnight in refrigerator)

  • 3 cups of water

  • 1 tsp. FGO Ceylon Cinnamon powder

  • 1/2 tsp. vanilla extract

  • 1/8 tsp. of sea salt


  1. Soak 1 cup of raw cashew nuts in 2 cups of water, overnight in the refrigerator.

  2. After the overnight soaking, rinse the soaked cashew nuts in cold water for 30 seconds.

  3. Add the cashew, Ceylon cinnamon powder, vanilla, sea salt and honey and 1 tablespoon of water

  4. Blend on your liquefy settings of your blender for 1 minute. You only add 1 tablespoon of water at this stage so the cashew will become a nice smooth paste.

  5. After one minute add 1/4 cup of water and blend for another minute,

  6. After two minutes add 1 cup of water and blend more.

  7. After three minutes add 1 more cup of water and blend again.

  8. After four minutes add the rest of water and blend for another minute.

  9. Pour the cashew milk into a glass, add a dash of crushed ice and sprinkle some FGO Ceylon Cinnamon powder and serve.

Gluten-Free Cinnamon Donuts



  • 1 1/4 cup gluten-free flour such as almond or coconut

  • 2 tsps baking powder

  • 2 tsp FGO Organic Ceylon Cinnamon

  • 1 ripe banana

  • 1/4 cup coconut sugar

  • 1/4 cup honey

  • 1/2 cup coconut milk (or other non-dairy milk of your choosing!)


  • 1/4 cup coconut sugar

  • 2 tbsps FGO Organic Arrowroot Powder

  • 1 tsp Ceylon Cinnamon


FOR THE CINNAMON SUGAR COATING: Blend all the ingredients on high until fine and powdery. Your blender must be VERY dry, so do this step first.


  1. Preheat the oven to 375F

  2. Stir together the flour, baking powder, and ceylon cinnamon in a large bowl

  3. Blend the banana, non-dairy milk, coconut sugar, and honey in a blender until smooth

  4. Pour the wet ingredients into the dry and mix well

  5. Using a piping bag or a ziplock, fill your donut pan. If you don’t have a donut pan, then you can use a mini muffin pan. If your muffin or donut pan is not silicone, be sure to oil or line it

  6. Bake for 11 minutes at 375F

  7. Allow the donuts to cool completely. Seriously. Completely cool

  8. Once cool, coat in the powdered coconut sugar. Be sure to coat them immediately before serving because with time, the coconut sugar will begin to dissolve. It will still taste good but no longer be that perfect powdery coating

Recipe inspired by Feasting on Fruit

Nettle Leaf Tincture


  • 1 pint 90 proof alcohol, like vodka or gin

  • 4 oz FGO Organic Nettle Leaves (or enough to fill the pint jar half way)

  • Pint-size canning jar with lid

  • Fine mesh strainer

  • Dark bottle and dropper to store tincture


Put the nettle leaf and alcohol in pint jar, stir and cover with the lid. Label the jar with contents. Place the jar in a cool, dark place, and shake it daily. After 2-3 weeks, strain into bowl and use wooden spoon to press down on herbs left in strainer to get all the goodness. Pour the finished product into tincture bottle, label and seal the lid tightly.