Apple & Goji Berry Chutney

Apple & Goji Berry Chutney
A Unique Take on the Indian Classic
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Prep Time
20 min
Prep Time
20 min
  1. 3 cups Apples, diced
  2. 1 Shallot, diced
  3. ½ cup Goji Berries
  4. 1/4 cup Brazil Nuts, roughly chopped
  5. 3 Dates, pitted
  6. 1 tsp Probiotic Powder
  7. 1/4 cup Water or as needed
  8. 1 tbsp Ginger, chopped
  9. 1 tsp Cinnamon
  10. ¼ tsp of Clove powder
  11. ½ tsp of Chaga Mushrooms
  12. ½ tsp He Shou Wu
  13. 1/2 tsp Nutmeg
  14. 1 tsp Salt
  1. Blend the dates, probiotic, water, ginger, cinnamon, clove, Chaga, He Shou Wu, nutmeg and salt in a blender until it’s smooth.
  2. In a bowl, combine the date mixture with the Apples, shallot, goji berries and nuts.
  3. Mix well to combine and squeeze the Apples lightly to release some of their juices.
  4. Pack into a clean clip top jar, leaving a 1 inch gap at the top, and seal.
  5. Allow to ferment in a warm space for 2-4 days. Burp the jar daily to avoid leaking and explosions.
  6. Once at desired taste, store in fridge for up to 2 months.
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The Bomb Balls

The Bomb Balls
A Power Packed Snack to Add Explosive Energy to Your Day
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Prep Time
10 min
Prep Time
10 min
  1. The Bomb Balls
  2. ½ cup Sunflower Seeds
  3. ½ cup Mulberries
  4. ½ cup Goji Berries
  5. 1 cup Brazil Nuts
  6. 2 cups Finely Shredded Coconut
  7. 1/2 cup Cacao Powder
  8. 2 heaped dessert spoons of Raw Honey
  9. ¾ tsp Jing Powder
  10. ¾ tsp Schizandra
  11. ¾ tsp Masons Mushrooms
  12. ¾ cup melted Coconut Oil
  1. Blitz the nuts in a food processor then add the powders, the dried fruit and coconut.
  2. Blitz again then add the melted coconut oil.
  3. Once all mixed, take food processor and put on the bench.
  4. With clean hands roll into balls and place on a plate to set in the fridge.
  5. These will store in the fridge for up to six months.
  6. You can also put them in the freezer.
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Cultured Veggies

Cultured Veggies
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  1. 1 head Green Cabbage, shredded in a food processor
  2. ½ head of Red Cabbage, shredded
  3. 1 bunch Kale, chopped very finely by hand
  4. 5 or 6 Collard Leaves chopped very finely by hand
  5. ½ head Cauliflower, broken in tiny florets, or chopped very, very small
  6. 2 to 3 Carrots, shredded in a food processor
  7. 2 to 3 Cloves of Garlic, peeled and minced
  8. 1 tbsp Celery Seeds
  9. 1 tbsp Dried Oregano
  10. ½ tbsp Dried Basil
  1. Using a starter culture to ensure a perfect and potent product
  2. Dissolve a package of Body Ecology culture starter in ¼ cup warm (90 degrees F) filtered water.
  3. Add Body Ecology's ecobloom feed the starter if desired. You might also use a ½ tsp of Rapadura sugar or a bit of honey.
  4. Let this starter mixture sit for approx. 20 minutes or longer while the L. Plantarum and other bacteria wake up and begin enjoying the sugar.
  5. Add this starter culture to the brine in step 3 below.
  6. Begin preparing vegetable mixture.
  7. Combine all veggies, seeds, and herbs in a very large bowl.
  8. Remove approx ½ of the above mixture and put into a blender.
  9. Add enough filtered water to blender to create a "brine" the consistency of thick juice.
  10. Blend well then add starter culture above to this brine.
  11. Add brine with culture back into veggies, celery seeds and herbs from step one.
  12. Mix together well. Note: If your blender is small you may have to do step 3 in two batches but you only need to add the starter culture once.
  13. Pack mixture down into as many pint or quart sized glass jars as necessary to hold all the mixture. Use a potato masher or your fist to pack veggies very tightly. You want to force out most of the air.
  14. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
  15. Roll up several outer cabbage leaves into a tight "log" and place them on top to fill the remaining 2-inch space. Clamp jar closed, or screw on lid very tightly.
  16. Let veggies sit at approx 70 degrees F or room temperature for at least a week. Two weeks may be even better. Refrigerate to slow down fermentation.
  17. Veggies will keep in the fridge for many weeks, becoming softer and more delicious as time passes!
  18. Eat at least ½ cup of cultured veggies with every meal and...enjoy!
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5 Hemp Seeds Benefits and a Raw Hemp Balls Recipe

5 Hemp Seeds Benefits and a Raw Hemp Balls Recipe

As the world’s health consciousness continues to rise we are consistently re-discovering amazing foods that have been forgotten for long periods of time during this modern health crisis of processed, artificial “foods”. One of the most powerful of these is Hemp Seeds. It was one of the most important foods and building materials throughout the world for thousands of years before being vilified in the early 20th century and made illegal in many countries. Luckily it is regaining popularity, so today I will share with you 5 Hemp Seeds Benefits as well as a recipe for Raw Hemp Balls.

5 Hemp Seeds Benefits

  1. Hemp Seeds are packed with Omega 3 Fatty Acids
    And they also happen to have the ideal ratio of Omega 3s to Omega 6s; 3:1. Particularly for people on a raw vegan diet, making an effort to eat lots of Omega 3s can be a tricky one. It’s much less common than Omega 6s, especially in vegan foods, so maintaining that 3:1 balance can be difficult. Hemp Seeds are one of the best ways to do that, as they can be added to all sorts of recipes like smoothies, protein & energy balls, sauces and dressings.Having an imbalance of Omega 3s vs. Omega 6s in the body can cause inflammation, which is one of the root causes of many ailments, so helping to fix this ubiquitous health issue is arguably the most important of the many hemp seeds benefits.
  2. Complete Plant Protein
    If you’re on a vegetarian diet you’re probably quite fed up of hearing your meat eating friends and family tell you that you aren’t getting enough protein. Well they might not listen, but you can rest assured that if you add hemp seeds to your diet you probably won’t have any issue with protein levels. They are one of the most dense plant proteins at 25%, as well as a complete protein, containing all 9 essential amino acids. So they work incredibly well as a base for a protein powder, which we sell in our shop
  3.  Healthy for the Heart 
    Another one of the many hemp seeds benefits is how healthy they are for your heart. This is due to their containing two powerful nutrients that combat heart disease; GLA (gamma linolenic acid) and the amino acid arginine. GLA can reduce inflammation, which is practically always present in people with heart disease, and arginine has been shown to lower blood pressure.  
  4. They’re Good for Digestion
    Hemp Seeds are chocked full of both soluble and insoluble fiber, which are both key for keeping a constant smooth digestive flow. They are technically not allowed to be sold as human foods in Australia in New Zealand, but they are a great addition to your pet’s diet as well. We recommend sprinkling them on top of their food. You can purchase them here.
  5. One of the Most Nutrient Dense Foods on the Planet
    Getting all the nutrients you need in your diet isn’t always the easiest task, so choosing foods that are nutrient dense is important. Hemp Seeds are just completely jam packed with nutrients and have been considered a superfood for thousands of years, particularly in China, a country known for its ancient knowledge of health and the human body. Along with all the awesome components we’ve already mentioned, Hemp Seeds have tons of vitamins and minerals in them, such as Calcium, Iron, and a ton of B-Vitamins.And this list of hemp seeds benefits barely even begins to cover how many other health issues they can help with. So the basic gist is… eat them! Now i’ll share with you one easy way how you can add them to your diet.

Raw Hemp Balls Recipe

This recipe is quick to make, stores well, and is a great snack for any time of day.
¾ cup Honey (Ideally Raw)

2 cups Hemp Seeds

10 drops Banana Essence Medicine Flower Extract

2 cups of Fine Shredded Coconut

6 drops of Vanilla Extract

1 cup Raw Cacao Powder

Pinch of salt

½ to 1 cup of Melted Coconut Oil


  1. Melt the coconut oil and then measure
  2. Put everything into a food processor and blend until you get a nice consistency.
  3. Roll into balls that weigh about 40 grams each.
  4. Place in fridge to set


Kale Chips

Raw Cheesy Kale Chips
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  1. 1x bunch of Kale
  2. ½ cup Water
  3. ½ cup Cold Pressed Olive Oil
  4. ½ cup Cashew Nuts
  5. 1 heaped tsp of Turmeric
  6. 1 pinch of Cayenne Pepper
  7. 1Tbs of Savory Yeast Flakes
  8. 1 good size Clove of Garlic
  9. ½ tsp Salt
  10. 1/2 cup Lemon Juice
  1. Put in blender and blend until the cashew nuts are liquid.
  2. Wash and break up the kale to bite size pieces removing the stalks and stems.
  3. Place into bowl then add mixture and massage the kale until sauce is covering the whole kale well.
  4. Put in dehydrator (on a teflex sheet) for approx 10 hours until dry. Turning about every two hours. You can bake in a oven on a very low heat if you do not have a dehydrator.
  5. Enjoy!!
  1. After washing the kale tear off stem going from the stalk to the tip.
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