I great recipe care of @revealyourself and can be eaten for breakfast lunch or a snack!
Natural Epsom Salts now available - see Other Products
Natural Epsom Salts now available - see Other Products
I great recipe care of @revealyourself and can be eaten for breakfast lunch or a snack!
1 frozen banana
1 serving of frozen acai
1 cup of organic blueberries and raspberries
2 scoops of @nutraorganics collagen beauty powder
1 Tbsp @waihibush flaxseed oil and balancing greens
1/3 cup coconut water
Add to blender and blend until smooth and thick and top with homemade granola, chopped fresh fruit and @fresh.as freeze dried raspberries.
A nutritious breakfast recipe from Reveal Yourself NZ (or even dessert!)
VANILLA CHAI
1⁄2 cup coconut milk
1 cup almond milk
1 tsp pure vanilla paste or 11⁄2 tsp pure vanilla extract
1 tbsp pure maple syrup
1⁄2 tsp cinnamon
1 scoop organic vanilla protein powder (optional)
5 tbsp chia seeds
1 Tbsp Waihi Bush Flax Balance Flax Seed Oil
Add Fruit of your choice to top off
CHOCOLATE RAWNOLA
10 pitted dates
1⁄2 cup buckwheat groats
1⁄2 cup rolled oats
1⁄2 cup almonds
1 tbsp raw cacao powder
1 tsp cinnamon
1⁄4 cup flaxseeds
1/3 cup sunflower seeds
1/3 cup cacao nibs
1-2 Tbsp Waihi Bush flax fibre detoxalin
1. To make the vanilla chia pot, place all of the ingredients, except the chia seeds, in a blender and process until smooth (or simply whisk together in a bowl). Add the chia seeds and pulse to combine.
2. Pour into a large glass jar, or several smaller jars, seal with a lid and place
in the fridge. You may need to stir the mixture every 1-2 hours until fully set to ensure the chia seeds don’t settle at the bottom of the jar. Leave in the fridge for at least 4 hours or overnight to set.
3. To make the rawnola, place the dates in a bowl, cover with boiling water and leave for 10 minutes to soften. Discard the water and put the dates
in a food processor.
4. Put the buckwheat in a sieve and rinse until the water runs clear. Add to the softened dates with the remaining ingredients. Pulse the mixture until it just starts to come together (don’t blend – if you over-process this mixture, you’ll make bliss balls). If it’s too dry, add 1⁄2 tbsp extra virgin coconut oil.This chocolate rawnola will store in an airtight container in the fridge for up
10 days.
5. To assemble your chia pots, use your small jars or place a couple of spoonfuls of vanilla chia pot mixture in the bottom of a glass, add 2-3 tbsp of rawnola (and chopped fruit, if desired), another 2-3 tbsp of chia pot mixture, then top with more rawnola and fresh fruit. You could also add a dollop of natural yoghurt.
Thanks to Christina from revealyourself.co.nz for this delicious recipe! Christina loves to create breakfast recipes and if this one is anything to go by, we know why... so yum!
This delicious gluten-free nourishing bowl can be eaten for lunch too! It uses our Original Flaxseed Oil, grown and produced in New Zealand since 1992.
1 frozen banana
1/3 cup chopped cucumber
1 chopped red apple
Spinach and kale
1 tsp organic spirulina
2 scoop of @nutraorganics collagen beauty powder
1 tsp @organicmiracles cleansing green powder
1 Tbsp @waihibush original flaxseed oil
Water
Add to @vitamix_aunz or Nutribullet and blend until smooth and thick
Topped with @yumgranola, @forty__thieves sunflower seed, cashew nut and chia seed butter and @raglancoconutyoghurt vanilla bean coconut yoghurt
Enjoy
This smoothie bowl is vegan and gluten-free using our Hempseed Oil, it is courtesy of the beautiful Christina at revealyourself.co.nz.
1 frozen banana
1 handful of kale
1 handful of spinach
1 cup mixed organic frozen raspberries and blueberries
@organicmiracles cleansing greens
1 tsp each @mistydayplantpotions beauty brew and rose powder
@waihibush hemp seed oil
Water
1 tsp organic spirulina
Add to @vitamix_aunz and blend until smooth and thick
Top with @helloraw.nz chocolate granola
Chopped Brazil nuts, @fresh.as freeze dried blueberries and @forty__thieves almond butter
Christina from revealyourself.co.nz is coming up with some great breakfast smoothie options to incorporate our oils! This recipe features our Orginal Flax Seed oil, so versatile.
2 frozen banana
2 slices of pineapple
1/3 cup frozen mango
2 handfuls of spinach
1 Tbsp Waihi Bush Organic farm Original Flaxseed Oil
1 tsp organic spirulina and chlorophyll
2 scoops Nutra Organics Collagen Beauty Powder
1/3 cup organic coconut water
Add to Vitamix or nutribullet and blend until smooth and thick.
Scoop out papaya seeds
Pour in your smoothie
Top with Fresh As freeze dried pineapple and blueberries chopped nuts and sliced banana.
Enjoy!
Thanks to Christina from revealyourself.co.nz for this delicious recipe! Christina loves to create breakfast recipes and if this one is anything to go by, we know why... so yum!
It is a great way to incorporate our Gourmet Hemp Seed Oil into your daily diet.
1.5 frozen banana
1 Tbsp @waihibush hemp seed oil
2 tsp @waihibush flax fibre balancing greens
Handful of spinach
1 tsp Acai Powder
2 scoops of @nutraorganics collagen and beauty powder
1/2 cup chopped mixed papaya and pineapple
1/4 cup Coconut water
Add to @vitamix_aunz or Nutribullet and blend until smooth and thick
Top with @yumgranola Cacao Granola and gluten free puffs, bee pollen, chopped fresh fruit!
Enjoy x
Smoothies are one of the easiest ways to take both flax seed oil and fibres.
These are basics to choose from to add to your smoothie base:
with waihi bush organic farm flax fruity boost
with waihi bush organic farm balancing greens
with waihi bush organic farm flax fibre detoxalin
Place all the ingredients into a blender or use a blender stick. Best to drink immediately to preserve the nutrients or chill for no longer than an hour. Great to get children to help make them.
Its so easy to use our products in smoothies, both the oils and fibres. Use what oil you are on and you can swap out the fibres too to suit your diet.
400 ml full cream organic yoghurt
20 ml waihi bush organic farm Flax Original PLUS
30 ml coconut cream (free of synthetic emulsifiers)
10 g waihi bush organic farm Flax Fibre - Detoxalin
10 g waihi bush organic farm Flax Fibre -Balancing Greens
1/2 tsp turmeric
a handful of frozen or fresh dark berries
Blend together with a stick blender or in a bullet.
For children substitute fruity boost for the Balancing Greens.
2 tablespoons oatmeal
4 teaspoons water
2 apples
2 ½ tablespoons wheat germ
juice of ½ lemon
3/4 cup yoghurt
1 tablespoon raisins
2 tablespoons waihi bush organic farm flax seed oil
2 tablespoons raw honey
3 tablespoons chopped walnuts
Soak the oatmeal overnight in the water.
Grate the apple or process in a food processor.
Combine all ingredients and mix well. Eat immediately.
SERVES 2
6 Tbsp waihi bush organic farm LSA
1 cup (240 ml) milk
1 cup (240 ml) yoghurt
2 Tbsp (30 ml) Ground Hazelnuts
1 Banana, mashed with fork
1 Tbsp (15 ml) Honey
1 Orange, juiced
1 Apple, peeled, cored, and diced
Bring the milk to a boil then stir in the flax meal. Boil for 30 seconds, remove from heat then pour into a bowl and let cool. This mixture will have the consistency of pudding.
Add the ground nuts, the banana, honey and the orange juice. Whisk vigorously or blend on lowest speed in a blender. Fold in the apple and serve in glass bowls or parfait glasses.
You can also add finely chopped dried and soaked fruits, dates, figs, raisins, prunes or pineapples to the pudding.
~ From Siegfried Gursche's Fantastic Flax ~ Yield Serves 4.
This is great for breakfast or mid morning snack for the kids in the holidays.
3 cups (360 ml) Buckwheat or other all-purpose flour
1/2 cup (120 ml) waihi bush organic farm flax fibre or LSA
1/2 tsp (2 ml) Baking powder
1/2tsp (2 ml) Baking soda
1 Tbsp (15 ml) Sugar
1/4 tsp (1 ml) Salt
2 Tbsp (30 ml) melted butter or cold pressed veg Oil
1 Egg
3-4 cups (720-960 ml) Buttermilk to preferred consistency
Place all the dry ingredients in a bowl and mix in the wet ingredients to make a pourable mixture. Bake on a griddle or electric skillet at 375° to 400°F, or cook waffles on a waffle iron.
~ The Flax Council of Canada's A Taste of Flax: The Cookbook ~
Oatmeal
1 Banana, sliced
1/2 cup (120 ml) Oats, rolled or cracked
1 cup (240 ml) Filtered water
1 Tbsp. (15 ml) waihi bush organic farm flax seed oil or Chia Seed Oil
1 tsp. (1 ml) Sea salt
1 cup (240 ml) Filtered water
1 Tbsp. (15 ml) Flax Seeds
1/2 cup (120 ml) Blueberries
Add oats to 1 cup of water. Bring the second cup of water to a boil.
Add sea salt and stir in soaked oats. Reduce heat, cover, and simmer for several minutes.
Remove the mixture from heat, stir in Flax Seeds, blueberries, flax oil and banana slices. Serve with cream. Yield 1 serving.
1 1/2 cups (360 ml) organic Spelt flour
1/4 cup (180 ml) waihi bush organic farm Flax Seed Fibre or LSA
3/4 cup (180 ml) oat bran
1 cup (240 ml) brown sugar
2 tsp (10 ml) baking soda
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
2 tsp (10 ml) cinnamon or mixed spice
1 1/2 cups (360 ml) carrots, finely shredded
2 apples, grated
1/2 cup (120 ml) Raisins (optional)
1 cup (240 ml) Nuts, chopped
3/4 cup (120 ml) Milk
2 Eggs, beaten
1 tsp (5 ml) Vanilla
2 Tbsp (30 ml) butter or cold pressed Vegetable oil
Mix together flour, flaxseed fibre, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts.
Combine milk, beaten eggs, vanilla, and oil. Pour liquid ingredients into dry ingredients. Stir until ingredients are just moistened. Do not over mix.
Fill muffin cups 3/4 full. Bake at 180°C (350°F) for 15-20 minutes.
From~ The Flax Council of Canada's A Taste of Flax: The Cookbook ~ Yield 15 medium muffins.