Exclusive to online members, our wellness section features articles and recipes that have been created by experts who specialise in nutrition & naturopathy, to provide essential knowledge on all matters health & wellness.

As a gift to you, we are sharing 5 of our festive favourite recipes to help you get into the holiday spirit! 

Want to explore more? Sign up to our 7 Day Free Trial to unlock unlimited access. 


Serves 4-6
Prep: 10 minutes
Cook: 30 minutes


1 ½ C cracked freekeh
1 C dried cranberries
½ C pine nuts
½ C pepitas
Seeds from ½ large pomegranate
½ red onion
100g feta
1 C fresh parsley
Salt and pepper to taste

½ C extra virgin olive oil
1 tablespoon honey*
Juice of a lemon
Pinch of salt


1. Preheat oven to 180 degrees Celsius and line a baking tray.

2. Place the freekeh either in a rice cooker, or in a saucepan with approximately 4 C of water.

3. Once boiled, cover with a pan and leave to simmer for 20 minutes until cooked.

4. In the meantime, place the pine nuts and pepitas on the baking tray and roast in the oven for 3-4 minutes, until golden.

5. Prepare the red onion by dicing, feta by crumbling and fresh parsley by chopping.

6. Drain and rinse the freekeh, and place into a salad bowl, along with the nuts, dried cranberries, pomegranate seeds, red onion, feta, and parsley. Mix well.

7. Season with salt and pepper.

8. Prepare the dressing by whisking all ingredients together.

9. Upon serving, drizzle with dressing and stir to combine.

*Vegan: Swap honey for maple syrup

Vegetarian | Gluten free option

Serves 8-10
Prep: 15 minutes
Cook: 55 minutes

¼ C soy milk
¾ C raw sugar
½ C pumpkin puree or freshly baked and mashed pumpkin
1/3 C almond butter
1 tbsp extra virgin olive oil
3 tbsp date syrup
1 tsp vanilla extract
1 C oats, blended into a flour*
1 ½ C almond meal/flour
1 tsp baking powder
Pinch of sea salt
1 tsp ginger
1 tsp nutmeg
2 tsp cinnamon
200g cream cheese
¼ C maple syrup
1 tsp vanilla
2 tbsp butter


1. Preheat oven to 185 degrees Celsius and line a loaf tin.

2. In an electric mixer, beat together milk, sugar, pumpkin, almond butter, oil, date syrup and vanilla until smooth.

3. Mix in the remaining oat flour, almond meal, baking powder, salt and spices until just combined.

4. Pour mixture into loaf tin and bake for 45-55 minutes, or until golden on top and a skewer inserted comes out clean.

5. Allow to fully cool before preparing the cream cheese frosting.

6. To prepare the frosting, using an electric mixer, beat together cream cheese, maple syrup, vanilla, and butter until light and fluffy.

7. Spread frosting over cooled loaf. Cut into slices and enjoy!

*Gluten free: Swap oats for gluten free flour


Serves 6-8
Prep: 10 minutes
Cook: 10 minutes


Pasta Salad:
400g packet of bow tie pasta
1 C diced red capsicum
1 C diced cucumber
1 C diced cherry tomatoes
½ C crumbled feta

1/3 C extra virgin olive oil
1 tbsp lemon juice
2 tbsp white wine vinegar
1 tbsp pure maple syrup
1 tsp oregano
Good pinch of salt and pepper
½ tsp Dijon mustard


1. Place a large saucepan of water over high heat and bring to a boil.

2. Place the pasta in the saucepan and cook until al dente, about 8 minutes.

3. Prepare salad by dicing red capsicum, cucumber and cherry tomatoes, and crumbling feta.

4. Once the pasta is cooked, rinse and drain, and then transfer into a large serving bowl.

5. Add in red capsicum, cucumber, cherry tomatoes, and crumbled feta and stir until just combined.

6. Prepare the dressing by whisking all ingredients together,

7. Drizzle over top of pasta salad and mix until just combined.


Dairy Free

Serves 12-15
Prep: 1 hour 10 minutes
Cook: 12 minutes

½ C cocoa powder
1 C white sugar
¼ C extra virgin olive oil
2 eggs
2 tsp vanilla
1 C plain flour
1 tsp baking powder
Pinch of salt
¼ C icing sugar to coat


1. In a medium bowl, mix cocoa, sugar, and oil.

2. Add in the eggs one at a time and whisk well.

3. Add in vanilla, flour, baking powder and salt, and stir until just combined.

4. Cover the dough with cling wrap and place in the fridge for a couple of hours or overnight.

5. Preheat oven to 175 degrees Celsius and line a baking tray.

6. Take a tbsp of the cookie mixture at a time and roll into a ball.

7. Place the icing sugar into a small bowl and coat the cookie ball

8. Place the coated ball on a baking tray and press down slightly.

9. Bake in the oven for 10-12 minutes.

10. Allow to cool as they harden, and then enjoy!

Dairy free | Vegetarian | Gluten free option | Vegan option

Serves 1
Prep: 10 minutes
Cook: Overnight or 3 hours

½ C oats
1 tsp chia seeds
1 tbsp sunflower seeds
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground cardamom
¼ tsp nutmeg
½ - ¾ C soy milk
Fresh strawberries
Fresh kiwifruit
Almond butter
Hemp seeds


1. In a bowl, mix oats, chia seeds, sunflower seeds, spices, and soy milk.

2. Place in the fridge overnight or for 3 hours.

3. Upon serving, top with freshly chopped strawberries, kiwifruit, almond butter, honey, and hemp seeds.

*Gluten free: Swap oats with gluten free oats
*Vegan: Swap honey with pure maple syrup


Leave a comment