This Zucchini & Rosemary Loaf is the perfect little snack to have on hand or as a delicious gluten-free bread option! It is super easy to make as it comes together in one bowl, with minimal ingredients. 🫶🏼👩🏼‍🍳🌱🥑This loaf is packed with minerals and vitamins thanks to @naturesfarmersea Green Warrior Sea Moss Gel, which also includes a range of immune-boosting herbs like echinacea and nettle (plus it tastes delicious!). ✨🌼Ingredients:- 2 cups almond flour- 1/2 cup grated zucchini- 2 eggs: whisked- 1 cup organic cheddar: grated- 1/2 tsp baking powder- 2 tbsp dried rosemary- 1 heaped tbsp @naturesfarmersea Green Warrior Sea Moss Gel- 1/4 cup waterMethod:1. Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper. Set aside.2. To a medium-sized bowl, add all of your ingredients and give it a good mix. It should be a thick, slightly sticky consistency. Add more water here if needed to thin out the batter.3. Transfer the batter to the loaf tin and smooth on top. Place in the oven for 15 minutes at 180 degrees Celsius and then a further 20 - 25 minutes at 160 degrees Celsius. The loaf should be golden brown once cooked and slightly firm to the touch.4. Leave to cool for 5 minutes before slicing and enjoying! I love enjoying this loaf with some avocado, boiled eggs, and fresh microherbs.Notes:- This loaf can last in an airtight container in the fridge for up to 4 days.

Homemade fruit roll ups are your next lunchbox snack! With @naturesfarmersea OG Sea Moss they are full of beneficial vitamins and minerals. Your lunch box just got extra nutritious and delicious! You are going to LOVE!GF | DF | RSF | VEWhat you need:2 cups strawberries, stems removed1 tbsp @naturesfarmersea OG Sea Moss
1 tbsp maple syrupHow to:1. Preheat oven to 70 C.2. Scrunch baking paper and dip baking paper into water and then place on baking tray. This will prevent the mixture from crinkling.3. Purée the strawberries, sea moss and maple syrup in a blender until smooth.4. Pour the strawberry purée on to the baking sheet and spread evenly.5. Bake for 3-4 hours.6. When they are done, you will be able to touch them and it’s no longer sticky. If it’s still sticky return to the oven for another 30 minutes.7. Cut into desired strips once cooked and store in an airtight container!

The OG Sea Moss is so easy to incorporate into your every day meals, just like this apple crumble breakfastDF | RSF | VEWhat you need:2 Granny Smith apples, cubed1/2 tsp cinnamon1 tbsp maple syrup1 cup rolled oats1/4 cup almond flour2 tbsp OG Sea Moss1/2 tsp cinnamon1 tbsp coconut oilHow to:1. Preheat oven to 170C.2. In a baking dish add cubed apple, cinnamon and maple. Stir to combine.3. In a separate bowl combine oats, almond flour, cinnamon, coconut oil, and sea moss.4. Sprinkle over apples.5. Bake for 25 minutes.6. Serve with ice cream or yoghurt.

These Mediterranean Cauliflower and Chickpea Tacos will be your new go-to weeknight dinner or lunch! They’re super satisfying, quick and easy to make and ultra delicious. These tacos are also packed full of vitamins and minerals thanks to our OG Sea Moss Gel (which also adds a delish zestiness to the dressing/tzatziki!) 🍋🥑🌱Vegetarian | Gluten-free | Serves 4-6Ingredients for the tahini-roasted veggies:- 1 can organic chickpeas: drained and rinsed- 1/2 a cauliflower: chopped into small florets- 2 tbsp tahini- 1 tbsp olive oil- 1 tbsp paprika (sweet or smoked)- 1 tbsp garlic powder- 1 tbsp onion powder- 1/2 tbsp cumin- 1/2 tbsp turmeric powder- 1/2 tbsp coriander seed- Salt and pepper to tasteIngredients for the Sea Moss Tzatziki:- 1/2 a cucumber: grated with the liquid drained- 1 & 1/2 tbsp @naturesfarmersea OG Sea Moss Gel- Juice of a 1/4 lime- 1 tbsp fresh mint: roughly chopped- 2 tbsp fresh dill: roughly chopped- 1/2 cup Greek yoghurt: or coconut yoghurt if vegan- Salt and pepper to tasteRemaining ingredients for the tacos:- Handful of cherry tomatoes: sliced into quarters- 1/4 of a red onion: finely sliced into half-moons- 1 cup fresh mixed leaves- 4 to 6 GF pitas or wraps: warmed- 1/4 cup Danish feta: crumbled (optional, but super delish!)- 1/4 avocado: thinly slicedMethod:Preheat your oven to 200 degrees Celsius and line a baking tray with baking paper. Set aside.To a medium bowl, add the tahini, olive oil spices and salt and pepper for the roast veggies. Whisk well to combine.Add in your chickpeas and cauliflower florets and mix well to combine and evenly coat. Transfer to the lined baking tray and bake for 20-25 minutes or until golden and slightly crisp.While the veggies are cooking, to a small bowl add all of your sea moss tzatiki dressing ingredients. Using a whisk or fork, whisk well to combine. At this point, if you'd like a runner consistency, add tbsp of water as need and continue to mix. Set aside.Add all the elements together! I start with the wrap or pita, a thin spread of the dressing then top with salad leaves, the tahini-roast veggies, tomatoes, onion, extra dressing, avocado, feta and more fresh herbs to top. Dig in and enjoy!Notes:- All the elements of these tacos can last well in an airtight container in the fridge for up to 4 days.

Stop what you’re doing right now, because you need to make this creamy avocado pasta! Irresistible deliciousness with a fresh and creamy profile.With added vitamins and minerals thanks to @naturesfarmersea OG Sea Moss Gel this avocado pasta sauce is one you’ll have on recipe repeat.If you haven’t yet tried @naturesfarmersea Sea Moss Gel, the OG is a perfect starting point as it’s so simple to add to recipes with a subtle and refreshing citrus profile, not to mention delicious right of the spoon also.RSF | VWhat you need:1 cup basil1 avocado2 garlic clovesHalf a lemon, squeezed1 heaped tbsp @naturesfarmersea OG Sea Moss1/2 cup parmesan cheese2 tbsp olive oil1/2 cup water1/4 cup feta, sliced250g spaghetti1/2 cup baby tomato’s, halvedSalt, pepper, chili flakesHow to:1. In a large pot over medium heat, fill with water and bring to the boil. Add spaghetti and cook until al dente. Drain and rinse.2. In a blender or food processor combine basil, avocado, garlic, lemon, sea moss, parmesan, olive oil and water. Blend until smooth. Add a tbsp of water at a time if needed to thin sauce.3. In a saucepan over low heat, drizzle a tablespoon of olive oil.4. Add cooked fettuccine, and pour over avocado sauce.5. Add baby tomatoes, feta, and season with salt pepper and chili flakes.6. Serve and enjoy.

Blueberry Chia & Sea Moss Pudding 🫐🤍Breakfast just got super delicious with this fresh and vibrant blueberry chia pudding!Containing Purple Butterfly Sea Moss this breakfast is bursting with antioxidants and is perfect for those wanting to de stress and give themselves a self care day, every day.It is a unique blend that draws on velvety rose petals and infuses a touch of cinnamon and lemon, bringing out a perfect combination that tastes just as delicious as it looks.I just know you’re going to love this super nourishing breakfast. 🤍🤍GF | DF | RSF | VEWhat you need:1 punnet of blueberries1 heaped tbsp Purple Butterfly Sea Moss1 tbsp yoghurt1 cup coconut milk1/4 cup chia seedsFresh berries and granola to serveHow to:1. In a blender combine blueberries, sea moss, yogurt and coconut milk.2. Blend until combined.3. Add chia seeds to a glass container or jar and then pour over blueberry mixture. Stir to combine.4. Place in the fridge for 1 hour or overnight.5. Serve with fresh berries and granola.6. Enjoy!

This warm chocolatey drink is truly like a hug in a mug! It is infused with anxiolytic herbs plus lion’s mane mushroom and ceremonial cacao from Nature’s Farmer Sea Truffle Magic Sea Moss Gel. This blend is the ultimate ‘brainpower’ ally with the many minerals and vitamins it boasts and the addition of medicinal mushrooms (it also has the best, decadent chocolatey flavour!). 🍄🍫🌸✨The infusion of lavender and passionflower in this recipe brings a gentle calming and balancing effect to the nervous system, perfect for stressful days or a restful night’s sleep. 😴 🫶🏼Serves 1 | Gluten-free | Dairy-freeIngredients:- 2 heaped tbsp chopped ceremonial cacao or organic cacao powder- 1 heaped tbsp Natures Farmer Sea Truffle Magic Sea Moss Gel- Dash of maple syrup- 1 tsp organic dried lavender petals- 1 tsp organic dried passionflower leaves- 1⁄2 cup filtered water- 1⁄2 cup unsweetened almond milkMethod:1. Simply add all the ingredients to a small saucepan and place on low-medium heat.2. Gently mix the ingredients, ensuring the cacao and sea moss are melted together.3. Brew on low heat for around 8-10 minutes (to extract the herbal goodness!)4. Once the cacao is done, use an electric hand-held whisk to emulsify everything together.5. Strain the cacao into your favourite, glass mug or cup and top with shaved cacao,lavender and rose petals. Enjoy!

The most delicious, creamy, high protein, nutrient dense strawberry mousse. Made using silken tofu and Purple Butterfly Sea Moss this mousse is ever so silky and delicious.  What you need: 1 cup almond flour  1/4 cup vanilla protein 1/4 cup maple syrup  1/4 cup coconut oil 300g silken tofu  1 cup strawberries  2 tbsp maple syrup 2 heaped tbsp Purple Butterfly Sea Moss  How to: Preheat oven to 180C. In a small mixing bowl combine almond flour, 1/4 cup protein, 1/4 cup coconut oil and 1/4 cup maple syrup.  Mix until a dough forms.  Press and flatten on a baking sheet. Bake for 10 minutes. Let cool completely then transfer to blender until small crumbs. Prepare strawberry mousse by combining strawberries, tofu, maple syrup and Sea Moss in a blender. Blend until smooth.  Add shortbread crumbs to a jar. Line with sliced strawberries and top with mousse.  Refrigerate for 2 hours.  Enjoy. 

My go-to green smoothie with @naturesfarmersea green warrior Sea Moss gel <3 Adding Sea Moss doesn’t alter the flavour (we promise it has zero ocean taste!) but it contains basically all minerals (92 out of 102) so it’s an easy way to get in a good dose of nutrition. Ingredients: 1 frozen banana 1 heaped cup spinach leaves 3/4 cup oat milk 1 handful ice cubes 1-2 tbsp @naturesfarmersea Green Warrior Sea Moss Gel 1 tbsp chia seeds 1 tbsp cashew butter (or a handful of cashew nuts) How to make: Combine all ingredients in a blender, blend until smooth. Pour into a glass. Serves 1

This is the perfect festive summer cheesecake that you need to make this season!It bursts with fresh berry flavour and hints of citrus, and will uplift your spirits this Christmas thanks to the hero ingredient, @naturesfarmersea Purple Butterfly Sea Moss. It is so easy to incorporate, I simply cannot get enough. Purple Butterfly Sea Moss aids in uplifting mood, facilitates digestion, and has anti inflammatory and healthy immune components! It’s the perfect Christmas cheesecake to keep everyone in good spirits 🙈 🙊 🎄⭐ I just know you’re going to love it! GF | DF | RSF | VEChill time: 8 hours or overnight. What you need:1 1/2 cup almond meal1 cup macadamia nuts10 medjool dates2 tbsp water1 tsp vanilla bean1/2 tsp salt2 cup cashew (soaked in water overnight or boiling water for 15 minutes) 3 cup coconut cream (cream part only from 3x 400ml tin)1/2 cup coconut butter1/4 cup maple syrup1/2 lemon squeezed1 cup mixed berries2 tbsp @naturesfarmersea Purple Butterfly Sea Moss How to:1. Line an 8 inch cake tin with baking paper.2. Blend almond meal, macadamia nuts, dates, salt, 1/2 tsp vanilla and 2 tbsp water in food processor.3. Pour into lined cake tin and press to mould base. Place in freezer.4. Place 1 1/2 cup strained cashews in food processor with maple syrup.5. Blend until a cream like consistency begins to form.6. Add 2 cup coconut cream, coconut butter, 1/2 tsp vanilla and lemon to food processor. Blend until combined.7. Pour mixture onto base layer and return to freezer for 30 minutes.8. Rinse food processor and combine 1/2 cup cashews, 1 cup coconut cream and 2 tbsp @naturesfarmersea9. Blend to combine.10. Add 1 cup mixed berries and continue to blend. Add remaining liquid from coconut cream tin to mixture slowly if needed.11. Pour berry mixture on top of vanilla cashew.12. Set in freezer for 8 hours or overnight.13. Transfer cake from the freezer and place into the fridge an hour before serving.14. Decorate with fresh berries. Related tag: sea moss products

Lemons are in season at the moment, and that means I HAVE to make lemon cheesecake! This sweet treat is vegan, no bake, gluten free and has incredible added benefits from @naturesfarmerseaOG Sea Moss Gel. These benefits include increased immune health, gut health and energy production (plus so much more!) Here’s the recipe Ingredients for the base: 6 pitted dates (or 3 mesh oil dates) 1/4 cup almonds 1/4 cup rolled oats 2 tsp coconut oil Ingredients for the lemon cheesecake layer: 1/2 cup soaked cashews 2 tbsp freshly squeezed lemon juice 2 tbsp coconut cream 2 tbsp maple syrup 2 tbsp @naturesfarmersea OG Sea Miss Gel How to make: Place all the base ingredients into a food processor or high speed blender and blend until combines. Firmly press the mixture into the base of silicone moulds. Place this into the freezer to set. All all the lemon cheesecake ingredients into a blender and blend until smooth (can add more lemon or sweetener if desired). Pour this mixture over the base and set in the freezer until solid - about 2 hours. When ready to enjoy, remove cheesecakes from the moulds and add whatever toppings you desire. Allow to thaw for a few minutes before eating.

I'm a massive fan of fresh juices, especially if they provide added immunity and anti-inflammatory properties! I’ve added @naturesfarmersea Ginger Ninja Sea Moss Gel to this juice and it takes it to a whole other level of taste while adding a range of extra superfoods with immune-boosting and anti inflammatory benefits. It contains a premiumTurmeric powder that contains triple the amount of Curcumin than regular Turmeric, plus Ginger and Pepper!  This juice is quick to make requiring only a high-speed blender and 4 ingredients! Ingredients: 1 large lemon (peeled and cut into quarters) 1 large orange (peeled and cut into quarters) 1 and 1/4 cup coconut yoghurt 2 heaped tbsp @naturesfarmersea Anti-Inflam Sea Moss Gel How to make: Simply add all your ingredients to a blender and blend until all combined (about 90seconds) Pour the juice into a sealable jar and enjoy! Store in the fridge for 4-5 days

This blended blueberry chia pudding makes you feel amazing! It’s high in plant-based omega 3’s and protein, keeping you fuelled and satisfied as youkickstart your day. Plus the added anti-inflammatory and immune-boosting benefitsof@naturesfarmersea Sea Moss makes this delicious breaky even better! Vegan, refined sugar-free, gluten-free and oil-free Recipe (Serves 2): 1/3 Cup Chia Seeds 1/3 Cup Frozen Blueberries 1 Medjool Date (Soaked in hot water for 5 minutes and drained) 1 Tbsp @naturesfarmersea Purple Butterfly Sea Moss 1 Tbsp Vanilla Buttercream Protein Powder 1/2 Tsp Vanilla Extract 1 Cup Oat Milk Garnish: 3-4 Coconut Yoghurt (per serve) Fresh Blueberries How to make: Place all chia pudding ingredients into a blender and blend until smooth. Divide into twojars and set in the fridge for 2 hours or overnight. Top with coconut yogurt and fresh blueberries. Enjoy!

These CHOCOLATE coated Popsicles are so fresh, they barely even taste naughty. The secret ingredient that actually makes them so creamy is the addition of the #gingerninja @naturesfarmerseasea moss. You’re not just getting a boost of vitamin C from the orange juice, but you’re also getting the benefit of anti-inflammatories due to the potency of turmeric, and an immune boost from the ginger. FILLING 1 can FULL FAT coconut cream 1 cup orange juice 2 tablespoons @naturesfarmersea ginger ninja Sea Moss COATING  1/2 cup cacao 1/4 cup coconut oil LET’S MAKE MAGIC HAPPEN! How to make: Blend the filling ingredients together and pour into the mould. Freeze for 8 hours Melt the coconut oil and mix with cacao powder, transfer to a tall glass and dip frozen popsicles in the coating. Repeat until all popsicles are coated. Freeze for 5 minutes, and ENJOY at your leisure This is a perfect recipe as we come into the warmer months here in Aus, so get ready for this to be your favourite addition to your freezer, they just won’t last long. Remember toSAVE and SHARE amongst your friends, and tag @plantstrongjansand @naturesfarmersea so we can see your epic creations!

This green goddess pasta salad makes you feel incredible! It’s fresh, flavourful and packed with protein, healthy fats and greens to keep you feeling energised. The superfood secret to the creamy avocado dressing is @naturesfarmersea’s Green Warrior Sea Moss. Sea Moss is amazing for gut health, immunity and energy levels, whilst also being high in vitamins and minerals such as zinc, magnesium and calcium. Adding it truly takes this salad to a whole new level of health! Vegan, refined sugar-free, gluten-free and oil-free. Recipe (Serves 4-5): Green Goddess Dressing: 1 Ripe Avocado 1-2 Cloves Garlic 1 Bunch Parsley 1 Bunch Coriander 3 Tbsp Fresh Lemon Juice 2 Tbsp Tahini 2 Tbsp @naturesfarmersea Green Warrior Sea Moss 2 -3 Tbsp Water Pinch of Salt and Pepper Salad: 250g Choice of Pasta (I used chickpea pasta) 4 Cups Rocket 1/2 Cup Sun-Dried Tomatoes 1 Sweet Potato (Diced and roasted for 35-40 minutes at 200°C) 1 Zucchini (Diced and roasted for 20 minutes at 200°C) 1 Can (240g) of Butter Beans (Drained and Rinsed) How to make: Place all dressing ingredients into a food processor and process until smooth. Toss together all salad ingredients. Pour dressing over the top and mix well. Enjoy! Store in the fridge for 4-5 days  

If you have never made your own hummus, here is a sign that you got to stop buying it! It’s so simple even your kids could make it! With the addition of @naturesfarmersea OG Sea Moss, this hummus goes next level creamy and boasts loaded iodine! INGREDIENTS 1 can chickpeas 2 tablespoons evo oil 1/4 cup tahini 1/4 cup aquafaba 2 tablespoons @naturesfarmersea OG Sea Moss~ pinch of salt\1/2 teaspoon paprika 1/4 teaspoon cumin 1/4 cup lemon juice 1 packed organic corn chips How to make: Drain and rinse your chickpeas saving the liquid from the can Add all the ingredients into a food processor and blend until smooth and creamy. Bowl of some corn chippies and put on the Footy. You will never have store bought hummus again. This is a game changer! Related tag: sea moss gel near me

Lately, you can't catch me having a smoothie without my @naturesfarmersea Sea Moss Gels! They make my smoothies 'super smoothies' by adding an incredible taste anda multitude of health benefits. The Blue Tongue Wizard Sea Moss Gel has a delicious lemon myrtle and lime flavour, is high in antioxidants and Vitamin C, and contains microbial and anti fungal properties to assist with colds, sore throats and infections (perfect for keeping up that winter immunity!) plus Sea Moss is great for inflammation, muscle recovery and bone health. As a Pilates instructor, I treasure natural products that help me strive. If you haven't yet, you should definitely give Nature's Farmer Sea Sea Moss Gels a go! (all their superfood blends are amazing!) Ingredients: 3/4 frozen banana 100ml coconut milk or almond milk 2 tablespoons of Natures Farmer Sea Blue Tongue Wizard Sea Moss gel How to make: Blend the frozen banana cut in small pieces with your favourite plant based milk Serve and add the two Sea Moss gel tablespoons to the smoothie and mix. You can add your favourite fruit like strawberries or blue berries on top! Enjoy!

This one is for all the chocolate-ginger lovers out there... Our raw chocolate cheesecake is one of our most popular recipes, and this guy has the added zing of @naturesfarmersea Ginger Ninja Sea Moss Gel (potentially my favourite flavour from their superfood boosted Sea Moss gel range!) Sea Moss Gel is a great source of plant based omega 3’s and protein, so it helps to keep you feeling fuelled and nourished, as well as containing anti-inflammatory and immune-boosting properties. Head to our blog to learn more about the many benefits of Nature’sFarmer Sea Sea Moss Gel and why we all need more of it in our diets. Base: 1/2 cup cashews 1/2 cup oats 1/2 cup desiccated coconut 7 medjool dates 1/2 tbsp coconut oil 1 tbsp chia seeds Chocolate ginger layer: 1 1/2 cups cashews 3/4 cup coconut cream or coconut yoghurt 1/4 cup @naturesfarmersea Ginger Ninja Sea Moss Gel 1/4 cup cacao powder 2 tbsp melted cacao butter 1/4 cup maple syrup 1/4 cup filtered water 2 tsp vanilla bean powder 1/4 tsp Himalayan salt How to make: Combine all ingredients for the base in a high power blender and blend until smooth. Press into the base of a greased and lined square spring form cake tin and set asidewhile you make thechocolate-ginger layer. Combine all ingredients in a high power blender, blend until smooth (this takes a fewminutes). Spoon on top of the base and place in freezer for 3-4 hours or overnight.  Allow to thaw before serving and drizzle with melted chocolate (optional). Serves 10.

If cheesy things are right up your alley, you need to hit save on this recipe! It’s creamy, smooth and incredibly simple to make. I love adding a spoonful of the OG Sea Moss from @naturesfarmerseato make it extra creamy and for an added boost of vitamins and minerals. This one-step winner is the perfect snack for when you’ve got friends coming around.Vegan, refined sugar-free, oil-free and gluten-free. Recipe: 1/2 Cup Cashews (Soaked in hot water for 10 minutes and drained) 1 Clove Garlic 4 Tbsp Nutritional Yeast 1 Tbsp Lemon Juice 1 Tbsp Tahini 1 Tbsp @naturesfarmersea OG Sea Moss 1/2 Cup Unsweetened Oat Milk (+ 1 Tbsp if needed for blending) 1/2 Tsp Turmeric 1/4 Tsp Smoked Paprika 1 Tbsp Vegan Feta (optional) Serving Options: Corn Chips or Crackers Nachos Carrot or Cucumber Sticks How to make: Place all ingredients into a food processor and process until smooth. Serve and enjoy! Store in the fridge for 4-5 days

These Choc Berry Superfood Bars are deliciously and naturally sweet, high in protein and healthy fats and have incredible added minerals, vitamins and health properties thanks to @naturesfarmerseaSea Moss Gel! These are the perfect healthy pick-me-up treat to have any time of the day! Ingredients for the base: 1 & 1/4 cup desiccated coconut 1/4 cup cocoa powder 6 medjool dates 1/4 cup ground flaxmeal 3 tbsp rice malt syrup or honey (if not vegan)  Ingredients for the top layer: 2 cups frozen raspberries 2 tbsp @naturesfarmersea OG Sea Moss Gel 1 tbsp rice malt syrup or honey 2 tbsp melted coconut oil 3/4 cup desiccated coconut 1/4 cup chia seeds 1 tbsp almond butter 1/2 cup cashews Chocolate drizzle (optional): 1/4 cup vegan dark chocolate How to make: Line a baking tray or loaf tin with baking paper and set aside. Using a high-speed blender or a food processor, blend all your base ingredients and pat down firmly into the lined loaf tin. Set in the fridge while preparing the rest of the bar. Add all the top layer ingredients to a blender or food processor and blend until creamy (it will be quite thick due to the frozen raspberries, add a tbsp of almond to thin if needed).Add this on top of the base layer and set it in the freezer for at least 30 minutes. If opting for the chocolate drizzle, melt the chocolate on the stovetop or in the microwave. Once the bars have been set and sliced, drizzle each square with your desired amount of chocolate and top with more coconut or seeds and nuts of your choice if desired. Set in the freezer for a further 5 minutes, dig in and enjoy!