Sauce – make first
Melt 2 -3 tbsp butter or margarine in a pot
Add ¼ cup gluten free flour and stir until flour is mixed in and bubbly
Gradually add 1 – 1.5 cups non dairy milk ( oat milk preferred) and stir or wisk until sauce has thickened (sauce should be able to be poured but not runny)
Let cool.
Just before building the lasagna add 1-2 eggs mixed with a little more of the milk. (for vegan option use a chia egg – 1 tsp chia seed with ¼ cup water set in the fridge for 20 minutes)

Grease a large baking dish (olive or coconut oil)
First layer – dry gluten free lasagna sheets
Second layer – pre-steamed spinach or silverbeet (drained)
Third layer – 1 large container of cottage cheese sprinkled with chives (for vegan option use cashew cream – see separate recipe – or vegan cheese) Pour 1/3 of the sauce over this layer
Fourth layer – dry gluten free lasagna sheets
Fifth layer – 1 can lentils mixed with 1 can crushed tomatoes. Season with garlic, basil, Italian herbs and chili to taste. You can also use left over lentil casserole (see separate recipe) Pour 1/3 of the sauce over this layer
Sixth layer – dry lasagna sheets
Seventh layer – Pour the remaining sauce over the dry sheets, top with grated cheese (or vegan cheese), sprinkle a small amount of herbs and chili, dollop some tomato sauce if desired, sprinkle with sunflower seeds
Bake 1 hour at 180 celcius.

2½ cups frozen raspberries or blueberries, preferably organic
2¼ cups fresh fruit (kiwi, feijoa, peaches, pears – whatever is in season)
¼ cup chia seeds
½ a medium orange or lemon – remove the skin and seeds
Place all this in a blender then refrigerate. Adjust the texture to suit your taste by blending longer.

Mix together 1/2 cup each of the following:
sesame seeds
sunflower seeds
pumpkin seeds
chia seeds
psyllium husks

Season to taste (I use one or a combination of nutritional yeast, herbs, zatar, cumin, fennel seed and salt)

Add 1 cup of water and mix quickly
Spread quickly onto a cookie sheet VERY THIN and press flat. add rock salt if desired. SCORE to cracker size with a knife.
Bake 160 degrees for 30 minutes. Remove from the pan and separate the crackers then turn over and bake for a further 30 minutes.

This is a nice bedtime drink to help reduce inflammation in the body and promote gut health. Heat in a saucepan 5 minutes:
2 cups coconut milk (I use the organic CocoQuench)
1 teaspoon ground turmeric (or grate a fresh root if available)
1/4 teaspoon ground black pepper or Cayenne
1 slice fresh ginger root
1/2 teaspoon manuka honey (optional)

Enjoy and sleep well!

There are several flavors to temp you. Mix the ingredients (a food processor works well), roll into balls and refrigerate.These must be kept in the fridge.

(***) Recommended product is Clean Lean Protein (NZ made Pea Protein) which is available from WHY Retreat.

Mocha Protein Bliss Balls
Soak 1/4 cup chopped dates in 2 tablespoons of strong coffee (enough to cover)
In a food processor, blend until smooth
dates and coffee (above)
1 cup coconut oil (solid)
1/4 cup chocolate protein powder (***)
1/4 cup cappuccino protein powder (***)
1 tablespoon raw cacao
1/4 cup almond meal

Peanut Butter Cups
Soak 1/2 cup chopped dates
In a food processor, blend until smooth
dates (above)
1/2 cup coconut oil (solid)
4 scoops chocolate protein powder (***)
4 tablespoons peanut butter
1 tablespoon raw cacao
1/4 cup almond meal

Ginger Apricot Bliss Balls
Soak 1/2 cup almonds overnight, drain
In a food processor, blend until chunky:
almonds (above)
1 cup coconut oil (solid)
1/4 cup coconut (desiccated)
4 scoops vanilla protein powder (***)
1 teaspoon ground ginger powder
1/4 cup LSA
12 chopped dried apricots
6 chopped dates

Chai Balls
place in a blender:
5 dates
7 Tbsp coconut oil
7 Tbsp grated coconut
1 tbsp LSA
3 scoops Chai Turmeric Protein Powder (Clean Lean Protein)
form into balls and refrigerate

Protein Fudge

In a food processor, blend until smooth
1 cup coconut oil (solid)
1/2 cup chocolate protein powder (***)
1/4 cup almond meal
2 tsp honey
1 tsp vanilla

spinkle a sheet of baking paper with cocoa powder
drop spoonfulls of the mixture onto the sheet
top each truffle with a little treat (a nut, dried blueberry, apricot or ginger, coconut shreds, carob buttons)

Place in a blender or food processor-
5 dates
2 scoops of chocolate protein powder
3 tbsp coconut oil
1 tbsp cacao
1/4 cup walnuts
2 tbsp LSA
Press into a tray (glass dish or line with baking paper)
Melt 1/4 cup coconut oil
mix in (stir)
1 scoop vanilla protein powder
6 drops Doterra Peppermint essential oil
pour over the base

Chill 2 hours, Keep refrigerated


Place in a mixing bowl,
2 ripe avocados
1/2 cup water
1/4 cup cocoa powder
2 tsp honey
1 tsp vanilla
1/2 lemon juice

Blend until smooth with a stick blender Serve in parfait glasses with a berry garnish. This desert is best chilled for several hours before serving.

1 can coconut cream
1-2 tbsp coconut oil
3 scoops Chai Turmeric Protein Powder (Clean Lean Protein)
2 tablespoons Chia seeds
Blend or place in a nutribulet – pour into serving dishes and chill several hours. Garnish with fresh figs


 1 Large head of Organic Cauliflower
 3/4 cup of ground almonds
 1 1/2 Tbsp Dried Oregano
 Sea salt and pepper to taste
 1/4 cup chia seeds
 3/4 cup water
1. Preheat your oven to 400F.
2. Mix your chia seeds in with the 3/4 cup of water and place in your fridge 20 minutes before intended use.
3. Chop the cauliflower, and place in a blender or food processor and blend until it is a fine rice-like texture.
4. Measure out around 3 cups and place into a large bowl, add in the ground almonds, oregano, salt, and pepper. Make a hole in the center and add in the Chia goop.
5. Combine the ingredients by hand and, and shape everything together into a ball. It should be loose and sticky not like a traditional dough.
6. Put the ball onto a baking tray and form into a flat crust with your hands. Make a ridge around the outside, and bake for 25 minutes or until golden brown.
7. Add your favorite tomato base, and toppings bake an additional 5-10 minutes and enjoy your healthy meal!

Jo’s Pan Bread

Mix dry ingredients:

1 ½ cups flour (wholemeal or a mixture of wholemeal and white)
note – if using gluten free flour, add 1 tablesppon chia seeds soaked for a few minutes in a little water
1 tsp Baking Powder
½ tsp salt
1 tsp egg replacement powder (optional)
Pinch of Rosemary leaves
Sprinkle of pumpkin seeds
6-8 sliced olives

Add and mix thoroughly – 1 to 1 1/14 cup water (use water from boiling potatoes or veggies) – it should be a sticky but firm mix.

Spread the mixture into a hot pan (non-stick) – use a small amount of oil if you wish. Sprinkle with sunflower seeds, rock salt and rosemary.

Cook COVERED on one side for 5 minutes (until top is dry-ish) then flip and cook on the other side COVERED for another 5 minutes.

Mix together:
1 ½ cups Gluten Free flour
¼ cup brown rice flour
¼ cup tapioca flour
1 tbsp psyllium husk
1 tbsp chia seeds
2 scoops vanilla protein powder
1 teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt

Using a pastry cutter or a fork mix in ½ cup coconut oil (solid) until crumbly. Add ½ cup dried pineapple chunks.
Combine in a separate bowl:
1 egg
1 cup almond milk
Juice from 1 large can of pineapple (make sure the canned pineapple is in juice – not syrup)

Mix the wet and dry ingredients and beat well with a wooden spoon. The mixture should be smooth and the consistency of honey. (add a bit more almond milk if too thick).

Melt ¼ cup butter in a large baking dish. Sprinkle with a couple of tablespoons of brown sugar. (omit the butter and sugar for a healthier option – just use a lightly greased pan) Place pineapple rings in the mixture and fill the centre holes with frozen berries. Spread the batter over top and bake at 150 for 30 minutes.

To serve, cut the slices and flip onto the plates so the pineapple is on top.