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Wholesome Wholefoods

The right diet is key to not only a healthy body, but also a healthy mind and clean skin. Nutritionist Jacqueline Alwill shared with us some of her recipes to get started on our journey to cleaner living which in turn will lead to healthier skin.


1 cup ice berg lettuce, shredded
1 carrot (125g), sliced in fine sticks
160g firm silken tofu, cut into 2 cm pieces
1 rainbow radish, finely sliced
1 spring onion, white part only, finely sliced
1/2 small avocado, diced
1 tablespoon pickled ginger
1 teaspoon sesame seeds
1/2 cup cooked teff/quinoa or brown rice
2 tablespoons kimchi (optional)

Ponzu dressing:
1 teaspoon acv
2 tablespoons tamari
1 tablepsoon lemon juice
1 tsp konbu dashi granules
1 teaspoon maple syrup

Place lettuce in a noodle bowl for one and top with carrot, tofu, rainbow radish, spring onion, avocado, ginger, sesame seeds, your choice of cooked grains and kimchi if desired.
To make the ponzu dressing, whisk together all ingredients in a small bowl.
Drizzle over the top of the tofu bowl and serve.

Tofu Bowl


¼ cup olive oil
4 garlic cloves, sliced
250g cherry tomatoes, halved
1 kg vongole, washed well and beards removed
1 small bunch parsley, leaves picked and stalks finely chopped
1 cup stock
4 (600g) zucchini, spiralised
1 teaspoon chilli flakes
Sea salt
Black pepper

Heat a heavy based casserole dish over a high heat and add in the olive oil, parsley stalks and garlic. Season with salt and pepper and stir in the chilli flakes and cherry tomatoes. Stir everything around constantly and as the garlic starts to brown, add in the vongole and stock. Shake everything around and cover with the lid.
In 3 – 4 minutes the vongole will begin to open. Continue shuffling around the dish until all the vongole have opened. Remove from the heat and toss through the zucchini noodles and parsley leaves. Remove any unopened vongole and discard.
Serve immediately.

Vongole Bowl


600g jap pumpkin, skin removed, cut into wedges

1 tablespoon grapeseed oil
1/2 cup raw quinoa, rinsed
2 teaspoons dried turmeric
2 stalks celery, diced
2 stalks kale, leaves torn, stalks discarded
1/4 cup coriander leaves, picked
1/4 cup mint leaves, picked
1/2 small spanish onion, finely sliced
2 tablespoons pepitas
pinch sea salt and black pepper


1 teaspoon dried cumin
3 tablespoons olive oil
1 tablespoon lemon juice

Preheat oven to 180C and line a large baking tray with grease-proof paper.
Arrange pumpkin pieces over the tray, drizzle with oil then bake in oven for 45-50 minutes.
Cook quinoa whilst pumpkin is baking by placing quinoa, turmeric, celery and 1 cup water in a small saucepan, cover and place on medium to high heat and bring to boil
Reduce heat to a simmer, and cook 10 minutes, uncovered, or until tails of quinoa show.
Remove from heat, fluff with a fork, cover with lid and set aside.
Once pumpkin is cooked, arrange on large serving platter and top with quinoa, kale, coriander and mint leaves, Spanish onion and pepitas.
Season with sea salt and black pepper, drizzle with dressing and serve.

Pumpkin Tumeric Salad


Makes 12

1/2 cup cashews
1/2 cup almonds
1/2 cup macadamia nuts
1/2 cup shredded coconut
2 tbsp raw honey
4 tablespoons lemon juice
2 teaspoon finely grated lemon rind
4 tablespoons orange juice
1 teaspoon orange rind
desiccated coconut for rolling

To create: Place cashews, almond, macadamia nuts and coconut in food processor and blitz until a fine crumb forms.
Add remaining ingredients to processor and blitz again until a lovely raw dough is created. Remove from food processor and using a tablespoon, measure into balls. Roll in desiccated coconut and refrigerate.
Store in the fridge up to 2 weeks or freeze up to 1 month.

Raw Citrus Balls


1/2 cup (125ml) coconut oil, melted
1/2 cup (125ml) maple syrup
4 eggs
1/2 cup lemon juice (approx 2 lemons)
3 tablespoons lemon zest
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1 cup (100g) almond meal
1/2 cup (80g) gluten free flour
2 tablespoons milk (nut or dairy is fine)
1/2 cup (65g) black poppyseeds

1 cup (250g) coconut or natural dairy yoghurt
1 tablespoon raw honey
1 teaspoon lemon zest

To serve: finely sliced pieces of lemon rind and edible flowers (optional)

Preheat oven to 180C, then grease and line a 20cm round diameter spring form cake tin. In a large mixing bowl, whisk together coconut oil, maple syrup and eggs.
Add lemon juice and zest, bicarb and baking powder and whisk again.
Fold through almond meal, flour, milk and poppyseeds.
Pour into greased and lined cake tin and bake for 40 minutes.
Rest in cake tin for 10 minutes then transfer to a wire rack to cool completely.
To make the frosting, combine all ingredients in a small bowl and mix well.
Once cake is cooled, slice through the middle and remove top layer.
Spread half the frosting over the bottom layer, place top layer over and ice the top.
Sprinkle with lemon rind and edible flowers and serve.

Lemon Poppyseed Cake



1 cups almonds
1 cups pecans
1/4 cup rice malt syrup
1/4 cup coconut oil
pinch celtic sea salt


2 cups avocado flesh
1/2 cup cacao powder
5 tablespoons rice malt syrup
1/4 teaspoon cinnamon
pinch sea salt

Top: Cacao nibs

For the base: Combine all ingredients for base in a food processor and blitz to combine. Spread evenly into a 20cm round spring form cake tin lined with baking paper then place in freezer to set for 30minutes.

To make the filling: Combine all ingredients in food processor and blitz until very smooth. Spoon filling into the tart case, smooth over the top, and garnish with berries, cacao or cacao nibs.
Store in fridge until serving.

Choc Avocado Tart


Makes 1 block of chocolate 20x20cm

2/3 cup coconut oil
¾ cup cacao
2 tablespoons pure maple syrup
1/4 cup mint leaves, shredded or left whole
pinch sea salt
1/4 cup Coconut flakes

Line a 20x20cm cake tin or loaf tin with greaseproof paper.
Place coconut oil in a small saucepan over low heat on the stove and melt.
Whisk in raw cacao, sea salt and maple syrup.
Pour into lined tin and sprinkle coconut and mint leaves.
Place in freezer to set for 1 hour.

Choc Mint Bark


2 (340g) organic oranges
1 2/3 cups (200g) coconut sugar
6 eggs
1 carrot, peeled and finely grated
2 1/4 cups (250g) almond meal
1 teaspoon baking powder


1 cup Greek or vanilla yoghurt
1 orange, peeled and segmented
1/2 cup pomegranate arils
1/4 cup calendula petals

Bring a large pot of water to the boil. Wash oranges and cook in boiling water for 2 hours.
Drain and cool then puree.
Preheat oven to 160C, grease and line a 20cm spring form cake tin with grease-proof paper.
Beat the eggs and sugar until light in colour then stir in orange puree, carrot, almond meal and baking powder.
Pour into the cake tin and bake in the bottom of the oven for 1-1 ¼ hours, until top is golden.
Allow to cool in the tin for 30 minutes then remove from tin.
Top with yoghurt, orange segments, pomegranate arils and calendula petals and serve.

Orange Cake

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