Jo Holden

Holistic Health Coach

RAW PALEO NUT BAR

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These raw paleo nut bars are perfect for a snack or for breakfast – full of protein, healthy fats, vitamins and minerals and minimum natural sugars giving you long lasting energy and balanced sugar levels.

 

 

RAW PALEO NUT BAR

Jo Holden
These raw paleo nut bars are perfect for a snack or for breakfast - full of protein and healthy fats and natural sugars giving you long lasting energy and balanced sugar levels.
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Prep Time 20 mins
Total Time 20 mins
Servings 15

Ingredients
  

  • 1 cup walnuts soaked and activated
  • ½ cup cashews soaked and activated
  • ½ cup almonds soaked and activated
  • 1 cup sunflower and pumpkin seeds soaked and activated
  • ½ cup almond meal
  • ½ cup dried shredded coconut
  • ½ cup coconut oil
  • ½ cup almond butter
  • ¼ cup raw honey or other natural sweetener like Lakanto Monfruit sweetenr or stevia
  • ½-1 teaspoon vanilla extract or powder
  • ¼ teaspoon sea salt
  • 1 cup dried cranberries gojis, blueberries or 65% cacao chips

Instructions
 

  • Add nuts and seeds to a food processor and pulse until they are coarsely ground.
  • Place in a bowl and stir in the almond meal and shredded coconut.
  • Gently melt the coconut oil and almond butter in a saucepan over a low heat. Stir in the honey, vanilla, sea salt and then pour over the dry mixture.
  • Add the dried fruit or choc chips and mix well.
  • Spoon into a tray lined with parchment paper and smooth out.
  • Place in the fridge or freezer for 1-2 hours.
  • Once it is set, cut into slices and store in an airtight container for up to a week in the fridge or for longer in the freezer.

 

RAW PAD THAI

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This delicious Raw Pad Thai recipe is inspired by the brilliant Raw Food Workshop I was lucky to do in Bali. It is so fresh, zingy, vibrant and with a kick. I absolutely love to make this for my friends and family.

 

raw pad thai

RAW PAD THAI

Jo Holden
This Raw Pad Thai is one to impress - fresh, zingy with a little kick - utterly delicious!
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Prep Time 30 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • For the sauce:
  • 1/2 cup sundried tomatoes
  • 1/2 cup almond butter or other nut butter of your choice
  • 2 tablespoon fresh ginger
  • 2 garlic gloves
  • 1-2 long red chilli depending on how hot you like it!
  • 5-6 tablespoons fresh lime juice
  • 3 tablespoons maple syrup or 3 dates
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon white miso
  • 1-2 tablespoons water as needed for your consistency.
  • For the Veg:
  • 2 cups carrots julienned
  • 1 cup red cabbage finely shredded
  • 1 red bell pepper sliced
  • 1-2 cups mushrooms sliced
  • 1/2 cup mangetout sliced lenghways
  • 1/2 cup coriander chopped, and some extra for garnishing
  • 1 cup spring onions sliced diagonally
  • Thumb size piece of ginger diced small
  • 1/4 cup pistachios crushed, as a topping
  • 1-2 handfuls of fresh mint

Instructions
 

  • Blend all the sauce ingredients until smooth and set aside while you prepare the veggies.
  • Slice the veggies finely and place in a large bowl.
  • Rub the sauce in well and garnish with the pistachios and some extra coriander

raw pad thai

 

RAW CARROT CAKE

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RAW CARROT CAKE with Vanilla Lemon Icing

Jo Holden
I am known for my love of carrot cakes - this one is raw!
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Prep Time 30 mins
Total Time 30 mins

Ingredients
  

  • 3 cups chopped carrot or carrot pulp
  • 3/4 cup pitted dates
  • 1 cup activated raw walnuts
  • 2/3 cup dried coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chia seeds
  • 1/2 cup raisons
  • 1/2 teaspoon sea salt
  • Vanilla lemon Frosting:
  • 2 cups raw cashews soaked overnight or 2-4 hours fine too
  • 2/3 cup coconut oil melted
  • 1/3 cup water use more or less to achieve desired consistency
  • 1/3 cup raw honey
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon lecithin
  • 1/2 teasppon sea salt

Instructions
 

  • Add the carrots to a food processor and start to pulse.
  • Then add the walnuts, coconut, spices and chia seeds with the dates last and mix into small pieces.
  • if you use carrot pulp and it is a little dry you can add a little lemon or orange juice.
  • Press the mixture into a greased square or round spring form tin.
  • Place in the fridge while you make the frosting.
  • Rinse the soaked cashews and blend everything leaving the lecithin until last.
  • Remove the cake base from the fridge and pour the icing over the top and around the sides.

CHOCCIE BICCIES

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These choccie biccies are easy and quick to make and are a healthy alternative to shop bought ones. Great for kids and for dunking in your tea!

Choccie biccies

CHOCCIE BICCIES

Jo Holden
These choccie biccies are easy and quick to make and a healthy alternative to shop bought ones. Great for kids and for dunking in your tea!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 20

Ingredients
  

  • 125 g coconut oil
  • 125 g coconut sugar or monkfruit sweetener which has 0 calories and does not affect your blood sugar levels at all - an incredible natural sweetener!
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 200 g rice flour
  • 50 g cacao powder
  • 1/2 teaspoon baking powder
  • A pinch of sea salt

Instructions
 

  • Preheat the oven to 200C/180C fan and line a baking tray with baking parchment.
  • In a bowl, cream together the oil and sweetener.
  • Beat in the egg and vanilla extract, followed by the rest of the ingredients until it forms a dough consistency.
  • Cover and place in the fridge for 20 minutes until chilled but still pliable.
  • Roll out the dough to about 1cm thick.
  • Cut out as many biscuits as you can with your cookie cutter.
  • Any remaining dough can be rolled out again.
  • Place on your baking tray and bake for 8-10 minutes until dry and biscuity.
  • Remove from the oven and leave to cool completely.
  • Store in an airtight container for up to a week or longer in the freezer.

 

SPIRULINA MINT TRUFFLES

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These truffles are too good to be true – seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina – yum!

mint truffles

 

SPIRULINA MINT TRUFFLES

Jo Holden
These truffles are too good to be true - seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina - yum!
4 from 1 vote
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Prep Time 30 mins
Total Time 30 mins
Servings 15

Ingredients
  

  • 1 1/3 cups 175g cashew nuts, soaked for 2-4 hours
  • 1/3 cup 70g cacao butter, melted and cooled down
  • 1/2 cup honey or liquid sweetener of your choice
  • 2 teaspoons vanilla extract
  • 1/2 - 1 teaspoon peppermint extract
  • 1-2 teaspoon spirulina
  • A pinch of sea salt
  • Coating:
  • 1/2 cup 120g melted dark chocolate or make your own:
  • This recipe makes 1 cup of mixture - the remaining you can pop into molds - add some vanilla extract if you like or another flavour like orange or peppermint.
  • 125 g grated cacao butter
  • 85 g cacao powder
  • 40 g liquid sweetener room temperature
  • A pinch of salt

Instructions
 

  • Blend all the ingredients until smooth.
  • Transfer to a container and place in the fridge or freezer for a few hours or until completely set.
  • Roll into 3cm balls and place back into the fridge or freezer for a while to set the surface.
  • To cover with chocolate, you will need a fork and to place some parchment paper on a tray.
  • Place the cacao butter in a bowl over warm water and melt it completely.
  • Add the sifted cacao powder and mix until well incorporated.
  • Add the rest of the ingredients and mix thoroughly.
  • Dip the balls into the chocolate one at a time and scoop out with the fork, allowing the excess chocolate to drip off before placing onto the parchment paper.
  • Place into the fridge until set.
  • If the chocolate mixture starts to get solid, you can warm it up again.
  • Any remaining chocolate can be poured into a chocolate mold and placed in the fridge until completely set too.
  • Enjoy!

 

CHICKPEA FLOUR PIZZA

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This Chickpea Flour Pizza is an easy gluten free flatbread that is full of fibre and protein.

Delicious topped with hummus and roast vegetables or fresh baby tomatoes, fresh basil leaves, artichoke hearts and Kalamati olives.

 

CHICKPEA FLOUR PIZZA

Jo Holden
This Chickpea Flour Pizza is an easy gluten free flatbread that is full of fibre and protein. Delicious topped with hummus and roast vegetables or fresh baby tomatoes, fresh basil leaves, artichoke hearts and Kalamati olives.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 2

Ingredients
  

  • Roasted Vegetables:
  • 1/2 a courgette sliced into 1/2-inch half moons
  • 1 large tomato sliced
  • 1/2 red onion thinly sliced
  • 1 tablespoon extra-virgin olive oil or coconut oil to drizzle over
  • Sea salt & Pepper
  • Flatbread:
  • 1 cup chickpea flour or garbanzo bean flour
  • 3/4 cup water
  • 1 egg
  • 1 tablespoon grated fresh garlic
  • 2 teaspoon fresh herbs - coriander is nice
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon coconut oil for frying
  • Quick Hummus Spread:
  • 1 1/2 cups cooked chickpeas or 1 (15 oz.) can, rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
  • 1 to 2 cloves garlic to taste
  • 1 tablespoon olive oil
  • 2 tablespoons water

Instructions
 

  • Preheat the oven to 180C and allow vegetables to roast for 30 minutes.
  • To make the hummus, add all the ingredients to a food processor and blend until smooth
  • To make the flatbread batter, combine all the ingredients in a large bowl and whisk gently.
  • If you have time allow the batter to sit for 30 minutes or prepare the night before and add a tablespoon of raw apple cider vinegar. This will help break down the starches for better digestion.
  • The mixture should have a consistency of pancake batter.
  • Heat the coconut oil in a pan and spoon 1/2 cup of the batter, swirling around to a good pancake shape.
  • After a few minutes, flip over and cook the other side until golden brown.
  • Cook longer for a crisper base.
  • Top with the hummus, fresh rocket or baby spinach and the roasted vegetables and season with sea salt and pepper.

CHOCOLATE AVOCADO FROSTING

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This Chocolate Avocado Frosting is so delicious and can be used for so many cakes. It can also be used as a healthy chocolate spread too…so good on pancakes!

 

CHOCOLATE AVOCADO FROSTING

Jo Holden
This Chocolate Avocado Frosting is so delicious and can be used for so many cakes. It can also be used as a healthy chocolate spread too...so good on pancakes!
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Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 2 ripe avocados
  • 2 1/2 tbsp. coconut oil melted
  • 3-4 tbsp. raw honey or other natural sweetener
  • 5 tbsp. cacao powder
  • 1/2-1 tbsp. vanilla extract
  • 1 tbsp. lemon juice
  • A pinch of salt
  • Orange or peppermint extract can be used too if you like!

Instructions
 

  • Blend all the ingredients in a food processor until smooth.
  • Taste and adjust flavourings to taste and add a little water if too thick.
  • Store in the fridge for a few days or freeze until you need it.

 

BUCKWHEAT WRAPS

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These buckwheat wraps are a great gluten free option.  For better digestion, by breaking down the starch, make in advance and leave to soak overnight.

Buckwheat Wraps

Jo Holden
These buckwheat wraps are a great gluten free wrap. For better digestion, by breaking down the starch, make in advance and leave to soak overnight. Add a tbsp. of raw apple cider vinegar.
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12

Ingredients
  

  • 2 cups buckwheat flour
  • 1 egg
  • 3 cups water
  • 1/2 tsp. sea salt
  • 1/2 tsp. honey optional
  • 1 tbsp. raw apple cider vinegar if soaking the batter
  • Coconut oil for frying

Instructions
 

  • Whisk all the ingredients together and leave to stand if you have time.
  • Add more water , if needed to make the batter thinner.
  • Grease a frying pan with coconut oil, lightly.
  • Pour 1/4 cup size portions into the pan and allow to cook till lightly brown.
  • Flip the wrap over and cook the other side.
  • Serve hot with a variety of fillings.
  • These wraps can be frozen - allow to cool completely and store in an airtight container.
  • They can be warmed up on a tray in the oven or in a frying pan.

 

OAT CAKES

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These oat cakes can be made either sweet or savoury – add more salt if you like them more salty or 1 tbsp of coconut sugar if you would like them sweet.

Oat Cakes

Jo Holden
These oat cakes can be made either sweet or savoury - add more salt if you like them more salty or 1 tbsp of coconut sugar if you would like them sweet
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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 12

Ingredients
  

  • 11/2 cups rolled oats I use gluten free
  • 1/2 cup brown rice flour
  • 2 tsp. baking powder
  • 1/2 cup coconut or olive oil
  • 1/4 cup dairy free milk
  • 1/2 tsp. sea salt
  • Sesame seeds to sprinkle on top

Instructions
 

  • Preheat the oven to 180C Fan and line 1 large baking tray.
  • Place all the ingredients except the sesame seeds in a food processor and blend until combined.
  • Form the mixture into a ball and place in the fridge for 15 minutes.
  • Then take the dough and place in between two pieces of baking parchment.
  • Roll out the dough into 5mm thickness and use a cookie cutter to make shapes.
  • Transfer to the baking tray and sprinkle with sesame seeds.
  • Bake for 25 minutes or until lightly golden.
  • Allow to cool on a cooling rack.

 

 

 

RAW BEETROOT HUMMUS DIP

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This raw beetroot hummus dip is so delicious!

Beetroots contain powerful antioxidants, potassium, magnesium and iron and are great for increasing stamina and endurance during physical exercise. Beetroot is also a wonderful healer, a blood purifier, promotes liver detoxification, lowers blood pressure, fights inflammation and contains potent anti-cancer properties.

This beetroot hummus also contains other nutrient dense ingredients including tahini – rich in essential fats, vitamins and minerals and methionine. Chickpeas are high in fibre, protein, manganese, iron and are great for stabilising blood sugar levels and promoting weight loss.

This recipe is quick and easy to make and offers amazing flavour, colour and great health benefits.

raw beetroot hummus

RAW BEETROOT HUMMUS DIP

Jo Holden
Beetroots contain powerful antioxidants, potassium, magnesium and iron and are great for increasing stamina and endurance during physical exercise. Beetroot is also a wonderful healer, a blood purifier, promotes liver detoxification, lowers blood pressure, fights inflammation and contains potent anti-cancer properties. This beetroot hummus also contains other nutrient dense ingredients including tahini – rich in essential fats, vitamins and minerals and methionine. Chickpeas are high in fibre, prptein, manganese, iron and are great for stabilizing blood sugar levels and promoting weightloss. This recipe is quick and easy to make and offers amazing flavour, colour and great health benefits.
Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 8

Ingredients
  

  • 1 large beetroot
  • 400 g cooked chickpeas
  • 2 cloves garlic chopped
  • 2 teaspoons ground cumin
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons tahini
  • 2 lemons juiced
  • Sea salt and pepper to taste

Instructions
 

  • Wash and grate the beetroot using a fine blade grater and place in a food processor.
  • Add the chickpeas, garlic, olive oil, lemon juice and salt and pepper and blend until a smooth consistency is achieved.
  • Add more olive oil or lemon juice if it is too dry.
  • Store in an airtight container in the fridge.

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