Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Immune Boosting Watermelon Salad By The Healthy Chef


1 kg cold seedless watermelon (without skin)

a few handfuls of chopped mint and parsley

250 g labneh or Persian feta

1 small red onion, thinly sliced

2 punnets blackberries

extra virgin olive oil to drizzle

2 lemonsMETHOD

CHOP the watermelon into bite-sized chunks then pile into a serving bowl.

MASSAGE the red onion with the juice of 1 lemon and a generous pinch of salt. Leave for 3 minutes to slightly pickle then scatter over the watermelon chunks.

TOP with labneh or Persian feta, parsley and mint.

SMASH half of the blackberries and combine with the juice from 1 lemon.

DRIZZLE watermelon with the smashed blackberries and lemon then generously with the olive oil just before serving.


Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

A Healthy Celebration Trifle By The Healthy Chef

Made with Mandolé Orchard Almond Milk



1 litre freshly squeezed orange juice, strained of pulp

500 ml recently boiled water

3 tablespoons powdered gelatine

Honey or stevia to sweeten


Zest from 1 orange

150 g almond meal

3 egg whites

60 ml honey or maple syrup

2 tablespoons olive oil

1 teaspoon vanilla extract


1 litre almond milk

2 teaspoons vanilla extract

3 tablespoons maple syrup or honey

5 tablespoons cornflour

1 x 5 g sheet leaf gelatine (optional for a firmer custard) soaked in cold water


180 ml fresh passionfruit pulp or mango

3 tablespoons good quality apricot jam

3 tablespoons water or orange juice



COMBINE water and gelatine into a bowl and stir until the gelatine dissolves.

POUR in the orange juice and stir through until combined.

SWEETEN to taste if you like.

POUR into your favourite trifle dish and carefully place into the fridge to set. This should take about 4-6 hours.


COMBINE the orange zest, almond meal, egg whites, honey, olive oil and vanilla into a bowl.

POUR into a 20 cm cake tin lined with baking paper.

BAKE for 20 minutes or until cooked through.

COOL completely before using.


HEAT 750 ml of Mandolé Orchard Almond Milk and maple over a gentle heat.

COMBINE the rest of the 250 ml Mandolé Orchard Almond Milk with the cornflour until smooth.

POUR the cornflour mixture into the hot almond milk and whisk on the stove until thickened, then remove from the heat.

ADD the soaked leaf gelatine (if using) and whisk through at the end. This extra step gives a nice firm custard which adds that extra touch. Cover the top of the custard with clingfilm for a few moments whilst you assemble the rest of the trifle.


COVER the set jelly in the trifle dish with the cooled orange cake. Trim any sides if needed to fit.

COMBINE apricot jam with water or orange juice and spread over the top of the orange cake.

POUR the warm custard over the cake and place into the fridge immediately to set and cool. You may need not use all of the custard, as this is based on your trifle dish.

TOP the trifle generously with passionfruit pulp or mango. I love the tart tang that passionfruit gives to the whole dish.

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pastries & Pies

Your Beauty-Boosting Kale, Spinach + Feta Pie By Healthy Chef


2 leeks, washed and finely sliced

1 tablespoon avocado oil

1 bunch kale, washed and finely shredded

200 g baby spinach leaves

80 g quality feta cheese

6 organic eggs

1 lemon, juiced

1 bunch parsley, chopped

Small handful of pine nuts

Salt and pepper to season


🥘PREHEAT oven to 180 degrees Celsius (360 degrees Fahrenheit).

🥘SAUTÉ leeks in a large heavy based pot with avocado oil until softened.

🥘ADD shredded kale and cook through for 5 minutes until soft and wilted.

🥘ADD baby spinach leaves and cook through until wilted.

🥘SEASON with salt, white pepper, lemon juice and parsley.

🥘SPOON the mixture into a 22 cm pie dish.

🥘BREAK eggs into a bowl and whisk lightly to combine.

🥘POUR the eggs over the greens and gently incorporate through the mix.

🥘CRUMBLE the feta cheese over the mix and sprinkle the pine nuts.

🥘BAKE for 40 minutes or until firm to touch and golden.

🥘REMOVE from the oven and rest for 5 minutes before serving. Enjoy!

Source from 👇🏻

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Green Goodness Soup By The Healthy Chef

Nourishing soup to keep the immune system healthy made with generous amount of parsley and basil for that pesto paste.


Serves 2


2 tablespoons olive oil

2 leeks, sliced

6 sprigs thyme

4 bay leaves

½ cup French green lentils

1 bunch Tuscan kale, washed and finely sliced

100g baby spinach leaves

4 cups water

Generous pinch of sea salt and pepper


1 bunch basil, washed and roughly chopped

1 bunch parsley, washed and roughly chopped

1 clove garlic, smashed

60ml cold pressed olive oil

1 tablespoon pumpkin seeds

Juice from ½ lemon

Sea salt and pepper to taste



  1. ADD basil, parsley, garlic, olive oil, pumpkin seeds, 2 tablespoons lemon juice, salt and pepper into a high performance blender.
  2. BLEND until desired consistency.
  3. TASTE pesto and add extra lemon juice if needed.
  4. STORE in a glass jar and use as needed.


  1. SAUTE leek, bay leaves and thyme in the olive oil until softened.
  2. ADD the lentils and 4 cups of water then bring to the boil.
  3. REDUCE the heat and add the kale.
  4. SIMMER for 25 – 30 minutes or until the lentils are tender.
  5. ADD baby spinach and through until wilted.
  6. BEFORE serving, mix through 2 – 3 tablespoons of Goodness Pesto in to the soup.
  7. TASTE and adjust the seasoning to your requirements.
  8. SERVE and enjoy.


This soup is delicious served the next day as the wholesome flavours infuse into the broth.

Goddess pesto can be made in advance and use as needed.

Recipe source ↙️

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Smoothies, Smoothies Bowls, Shakes, Juices & Detoxed Water

Pumpkin Spice Smoothie

By Teresa Cutter, The Healthy Chef

Pumpkin spice smoothie


Serves 2

1 cup cinnamon roasted pumpkin

1 banana, frozen

1 tablespoon tahini

1 cup dairy-free milk (we used coconut milk)

2 cups ice

1 generous teaspoon Healthy Chef Chai Latte

2 tablespoons Healthy Chef Vanilla Protein

coconut yoghurt to serve

Get full recipe👇👇👇

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Healthy Avocado Oil Chocolate Cake By The Healthy Chef


125 ml (½ cup/4 fl oz) Grove Extra Virgin Avocado Oil

125 ml (½ cup/4 fl oz) almond milk

125 ml (½ cup/4 fl oz) pure maple syrup

4 organic eggs

2 teaspoons vanilla extract

3 teaspoons gluten free baking powder

60 g (½ cup/2 oz) dark cocoa powder or Healthy Chef Naked Chocolat

300 g (3 cups/10½ oz) almond meal

avocado frosting to serve (see inspiration)



To make the avocado frosting combine the flesh from 2 ripe avocados,
125 ml (½ cup/4 fl oz) pure maple syrup, 125 ml (½ cup/4 fl oz) coconut cream, 2 teaspoons vanilla extract, 60 g (½ cup/2 oz) dark cocoa powder and a generous pinch of sea salt. Blend until smooth and use as the frosting for the cake.


Get full recipe 👇

Pic 1

Cookies, Muffins, Pastries, Pies & Scones, Jam & Spread, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Most Traditional Blueberry + Chia Jam By The Healthy Chef

Teresa Cutter

Blueberry + Chia Jam


Make 1 Jar

300 g (10 1/2 oz) frozen or fresh blueberries

1 tablespoon raw honey, maple syrup or a little stevia to sweeten

juice from ½ lemon

1/4 cup fresh apple juice

1/2 teaspoon vanilla extract or paste

1 ½ tablespoons chia seed

Get full recipe:

Serve with Oatmeal, Spelt + Honey Scones

Oatmeal, Spelt + Honey Scones

Get full recipe 🙂