Recipe: Creamy Avocado Lime Dressing with Cumin

Creamy, flavorful, and packed full of healthy fats - this creamy dressing is perfect for your next salad!

Recipe: Cumin-Lime Vinaigrette Salad Dressing

This recipe is simple enough that you can assemble all the ingredients from your cupboard and you only use a whisk or salad shaker!

recipe: Carrot & Cumin Dip

This deliciously tasty carrot dip is an exciting addition to an entertaining platter

Recipe: Moroccan Dip

This sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping.

Recipe: No Bake Super Green Bars

No qualifications required to make these super food slabs!

Recipe: Raw Super Green Macaroons

These little treats pack a healthy punch with the addition of a super greens powder mix of organic Wheatgrass and Barley GrassIngredients200g / 2 cups + 2 tbsp desiccated coconut1 tbsp Super Greens Powder (Both or either Barley / Wheat Leaf4 tbsp raw agave nectar1 tsp vanilla extract(optional) 1 tsp coconut extract or almond extractWater, if neededFor the chocolate topping3 tbsp coconut oil3 tbsp raw cacao powder2 tbsp agave nectar MethodIn a food processor, blitz the desiccated coconut with the Super Greens powder for a minute until well combined.Add the agave, vanilla and coconut extract (if using) and mix again. The mixture should start to clump together. If not, add a few small drops of water until it does.Prepare a baking tray with greaseproof paper and using an ice cream scoop or rounded spoon, make mounds of the mixture onto the tray to create macaroons. You will need to make sure the mixture is well packed into the spoon so that the macaroons don’t fall apart.Leave in the freezer to firm up whilst you prepare the chocolate topping.Melt the coconut oil in a heat proof bowl, suspended over a pot of recently boiled water. Whisk in the cacao powder and agave nectar until smooth.Leave in the fridge until cool to the touch.Take the macaroons out of the freezer and dip the bottoms into the chocolate mixture to coat. It should set almost immediately.Then drizzle lines of the melted chocolate onto the tops of the macaroons. Return to the freezer to set for a few minutes, then they are ready to serve!Keep refrigerated for up to 5 days.​

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