Recipes & Inspiration

Hot Carob Elixir

It’s 10pm and you have the munchies. You know its late, but hunger has set it in and you figure you will sleep better with something in your belly. We’ve all been there! This sweet and creamy drinking beverage completely outshines the generic “pre bed” hot chocolate. Using nutritionally wholesome, sugar and caffeine free ingredients, promoting feelings of calm and contentment.

1 1/2 T carob powder
1 C organic rice milk*
1/2 t coconut oil
1 t organic honey
1/2 t cinnamon powder
Get out your fav drinking mug and add all the ingredients, aside from the milk. Cover with about 1 centimetre of boiling water and stir until smooth. Fill the mug with warm rice milk and stir until well combined.
This drink is best enjoyed curled up on the couch whilst reading your favourite magazine. Vaporising a blend of cedar-wood and mandarin essential oils would indeed add to the loveliness of this occasion.
*Feel free to use whatever milk you fancy. Almond and coconut milk are also good options.

Salted Caramel Vegan Cupcakes 

Makes 10 Cupcakes

These insanely delicious cinnamon kissed cupcakes with a salted caramel frosting are lovely enough for special occasions and easy enough to make as an everyday treat.

2 cup organic wholemeal flour
1 cup coconut sugar
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp cinnamon powder
1 tsp allspice powder
1 cup coconut milk
1 tbs sweet almond oil
2 tsp apple cider vinegar
2 drops cardamom essential oil – (optional) 

In a mixing bowl sift through the flour and then thoroughly incorporate all the remaining ingredients. Preheat the oven to 180°C and grease each muffin cup with a little coconut or almond oil. Add the muffin mix to each cup and bake for about 20 minutes, until cooked in the middle and slightly golden. Allow the muffins to cool before frosting with the following Salted Caramel Frosting.

Salted Caramel Frosting

In a small dish thoroughly mix the ingredients together. Transfer the frosting into a sandwich bag and place in the fridge for about an hour. Cut one corner of the bag and squirt a little frosting on each muffin followed by a little dusting of magic cinnamon powder.

2 tbs cashew butter
2 tsp maple syrup
1/2 tsp fine sea salt
1 tbs pure vanilla extract

Serve with a dandy or chai latte for additional awesomeness! 

Autumn Bowls

BY RITA BALSHAW – Hippies in the City

The autumn season is traditionally a period for restoration and replenishment. Be sure to nourish yourself with the following wholefoods meal, that is a delicious and hearty dish, full of colour, favour and nutritional lavishness.

1 C buckwheat or quinoa

1/2 a butternut pumpkin

2 baby carrots

2 beetroots

2 parsnips

2 turnips

1 bunch kale

1 bunch parsley

1 t sea salt & cracked pepper

1 T curry powder

1 t cumin powder

1 cinnamon stick

1 t cinnamon powder

1 t organic honey

3 T olive oil

1 C pecans

Bring the buckwheat groats and one cinnamon stick to boil in salted water, then simmer for about fifteen minutes. Strain, drizzle with a little olive oil and set aside. Thoroughly wash, chop and slice all the vegetables. Take a large oven tray and grease it with olive oil. Evenly sprinkle the awaiting veggies with heaps of salt, pepper, curry, cumin and cinnamon powder. I always splash my veggies with a tablespoon or two of water and a little honey before baking to ensure a moist, yet crunchy outcome. Cooking time is roughly twenty-five minutes in a fan forced oven at 180°C. Serve your guests a portion of the mixed roasted veggies and a scoop of buckwheat into pretty serving bowls, along with a handful of pecans, dollop of fresh hummus, chopped parsley and a good splash of tamari soy sauce.

*The pumpkin is best cut into boat style slices prior to roasting.

Ginger Brownies

BY RITA BALSHAW – Hippies in the City

Here’s what you need to know about these incredible ginger brownies. They are… paleo, sugar-free, dairy-free, ginger infused, high protein, moist, decadent and 100% delicious!
I have created this recipe to not only inspire you to make a moorish and healthy treat but also to take time out to do something for yourself, no matter how busy things seem to get!

1 large sweet potato
3 organic eggs
3 T softened ghee or coconut oil
3 T raw organic honey
4 T coconut flour
4 T cocoa or carob powder*
1 t ground nutmeg
1 t ground ginger
2 d ginger essential oil
1/4 t baking powder
pinch of pink salt

Begin by peeling the sweet potato and cutting into small cubes. Boil until tender, then drain. Preheat the oven to 180 degrees. Place the sweet potatoes into a large mixing bowl and mash. Add the eggs, ghee, ginger oil, honey and carefully combine. Now, include the coconut flour, cocoa, ginger, nutmeg powder, baking powder and salt. Mix until all is incorporated. Using a little ghee, grease a cake tin of your choice and add your brownie batter, spreading evenly. Place in the preheated oven and bake for about thirty-five minutes or until a toothpick inserted in the centre comes out clean. Allow to cool before serving into bite sized squares. I like to add a big walnut to each brownie square and enjoy with a steamy cup of coconut milk chia, but you just do as you please! After all – Life is to be totally enjoyed and celebrated each and every day.
*carob powder is nutrient rich and caffeine free. It is best for children. I often like to use carob instead of cocoa, especially if I am having a stimulant-free detox day!

Ganesha Bowl

BY RITA BALSHAW – Hippies in the City


There really is something extraordinary about a hot steamy bowl of soup. A blend of healing vegetables, warming herbs and spices pureed into a light and easily digested yet substantial meal. The Ganesha Bowl is an indigo coloured, velvety textured and exceptionally delicious bowl of nutritional goodness that promises to leave the eating participant feeling content and well-nourished.

3 large purple sweet potatoes
2 leek stalks
2 L purified water
1 T grated galangal
1 T crushed garlic 
1 T lemongrass powder
3 T tamari soy sauce
1 t fine sea salt
1 C coconut milk
1 fresh lime

Wash, peel and finely slice the sweet potatoes, leek and galangal. Add to a large stainless steel soup pot and cover with the water. Bring to a boil for about twenty minutes, before reducing to a low simmer for one hour. Add in the remaining ingredients and using a hand held mixer, mix until a soupy consistency is achieved. Ladle the soup into gorgeous serving bowls, before decorating with a swirl of coconut milk, a dusting of lemongrass powder and finally a fresh lime wedge. Create your very own underground South East Asian “Zen Vibe” by dimming down the lighting, playing some mellow jazz music and burning traditional resin incense throughout the home. Deck out your dining room table with white candles, wooden bowls, smooth at river rocks and any other oriental bits and pieces that you think would be cool.

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