little raw balls of goodness



Have you heard of bliss balls lately – well, they are everywhere in the shops, cafes etc.   Bliss balls are a speedy, healthy snack that are wonderful to have in your fridge; fabulous to have in your freezer – AND nutritious!    The basic recipe for bliss balls is so simple – only involving 4 ingredients – the main one being medjool dates.  Now, you can scrimp & save and use boring dried & packaged dates.  But, for a fabulous and exciting bliss ball – you MUST go medjool.  They are plump & juicy and divine tasting.  The other main ingredient is nuts.  I’ve used pecans, walnuts, cashews, almonds, brazil nuts.    You can vary the texture of your bliss balls by how finely you chop your nuts. 

For these bliss balls, we have the medjool dates, cashews, raw maca and lucuma powder.    For a little bit of information about raw maca it is an energising and revitalising super food.  Lucuma powder is high in essential trace elements, antioxidants and is gluten free.  It’s also of benefit to the immune system and tastes fabulous with a flavour similar to maple syrup or caramel.




Most people have a blender of nutri bullet in their homes.  These are so easy – you just add all your ingredients into the blender, blitz & pulse.  This is where you can add extra textures, so if you decide to hand cut your nuts you can then fold through to create more texture.  Then you can roll the little bliss balls in different coatings such as hemp seeds, cacao powder, raw cacao nibs, coconut or bee pollen.

As you know I am passionate about my essential oils.  The most recent combinations I’ve tried are spearmint & coconut, wild orange & cacao, peppermint & raw cacao nibs.

If you’d like more information about essential oils or how to purchase them, it’s


1 cup cashews

3/4 cup dates

1 tbs lucuma powder

1 tbs raw maca

dash celtic sea salt

1 tbs coconut oil


Place all ingredients into your blender.  Pulse until all combined.  Shape into little balls of bliss and roll in your favourite delicious topping.

Let me know if you have a favourite personal bliss ball recipe, the combinations are endless.

Angela xx

Vegetarian Lasagne




Since I have been gluten free I have been yearning for a pasta dish but haven’t been tempted to stray, until now.  I bought a large bag a red capsicums that were on super special and found myself creating a recipe to suit the vegetables that I have lots of. The roasted capsicums were super delicious and found myself eating the whole tray and had to go out and buy more!!




I love this photograph (above) where I had carefully dolloped the ricotta around the dish, so I could take the perfect photograph. I had to laugh to myself as soon as I took this lovely photograph I had to smear it all over the vegetables but it didn’t look that pretty at all….its all about the styling !

Here is the recipe……………



1-2 sweet potatoes

4 potatoes

1 zucchini

2 tomatoes

1/2 cauliflower

2-3 red capsicums

1 large eggplant

375g smooth ricotta

handful of grated cheese,tasty or mozzarella


Turn the oven on to 160 to heat, slice your eggplant with a knife and brush with your choice of oil, I used coconut oil. Put in the oven till roasted,remove. Cut the capsicum in half and drizzle with a little coconut oil and put in oven till roasted and remove.  I sliced all the vegetables using my mandolin ( vegetable slicer) so that they were lovely and fine. Ready to put all ingredients together.

Tomato Sauce

1 tin of  tomatoes ( or fresh tomatoes if you have plenty )

3 cloves garlic

1 handful of fresh basil

1 capsicum (fresh)

2 teaspoons Celtic sea salt

2 drops rosemary essential oil

2 drops thyme essential oil

2 drops basil essential oil

Method for Sauce

Put all of the ingredients into a blender and blend until smooth.

Putting it all together

Get the largest dish you have,start by pouring in a third of the sauce over the bottom of the dish. Start layering the vegetables,i started with the sweet potato and potato,then zucchini and eggplant. Then the cauliflower and I tore up the roasted capsicum and dotted around half the amount of ricotta and a sprinkle of the cheese. Then a third of the sauce and repeat with the rest of the vegetables . Finishing with the remaining ricotta and the last of the tomato sauce and finishing with the last of the grated cheese.

Place on the bottom shelf of the oven as it will need slow cooking, between1 1/2 to 2 hours depending on your oven.




The amount of vegetables in this dish will feed about 8- 10 people, I love making this dish and freezing portions so there is some in the freezer for a rainy day. In case you haven’t  noticed yet I am very passionate about using organic essential oils in my food. The oils that I am using are 50-70 times more potent than a natural herb. They are 100% organic and have therapeutic properties that can benefit your health issues. If you would like to know which essential oils are use that are safe for internal use you can visit my website here

I decided to cook my lasagne mid morning so that I could leave it sitting for a few hours so that it would set…you know how a curry or pasta dish always tastes better the next day?

I am thinking about making a vegan version of this…let me know what you think?

Angela x

Upside Down Peach and Ginger Little Cakes


Have you ever had an excess of fruit or been on holidays in Qld and been visiting the fruit markets and found peaches for 99 cents per kilo? Well guess where I am?…  then you wonder what you are going to do with all of the peaches as you cant just by a couple of peaches you have to buy them in buckets.!

Its turned cool and  you feel like something yummy, or its pouring rain outside…….oh that’s  right I’m still in Queensland.

Anyway  have I got the recipe for you. I recently was invited to help do some cooking for a function and was thinking of more traditional old styled deserts and came up  upside down cake, bread and butter pudding and banana and date cake. You know me….I had to play with them and tweak the recipe  so the dishes came out super tasty but with a healthy twist and a dash of essential oil. So here is the first of the healthy versions of the old favourites.


What is coconut nectar?

It is a fabulous tasting syrup, made from coconut palm blossoms and has a low GI (35). It is a great alternative for people with fructose sensitivities.




1/2 teaspoon coconut nectar

125gm unsalted butter

1/4 cup honey

1 teaspoon vanilla

1/2 cup quinoa flour

1/2 cup almond flour

11/2 teaspoon baking powder

1/4 teaspoon celtic sea salt

3 eggs

3 drops ginger essential oil

1-2 cups stewed fruit…..peaches, apples, rhubarb,strawberries (any fruit or combination of any of the above.)


Heat oven to 160 degrees

I used a muffin tin but you could also use a cake tin if you wish. Wipe a small amount of butter on the base and sides of your tin. Place the coconut nectar in the base of the tin ( I keep my coconut nectar in the fridge ) so then place the tray in the oven for 10 seconds to melt the nectar.Take out and place in the stewed fruit.

In a bowl mix the melted butter, honey, eggs and ginger essential oil, beat till combined. Place all the other ingredients in a bowl then add the egg mixture, fold until combined,the mixture is quite thick.

Place spoonful’s of batter on top of the fruit. Place in oven and leave for 20 minutes. This recipe made 9 medium muffins, if you are using a cake tin leave for 35 – 45 minutes.

Serve with nice cream, cashew cream or cream (dairy).