Jo Holden

Holistic Health Coach

RAW CHOCOLATE AVOCADO PIE

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This raw chocolate avocado pie is free from dairy, gluten and refined sugars and utterly delicious. The crust is a great foundation crust for many different pies – fruit such as mango or coconut cream custard.

raw chocolate avocado pie

raw chocolate avocado pie

RAW CHOCOLATE AVOCADO PIE

Jo Holden
This raw chocolate avocado pie is free from dairy, gluten and refined sugars and utterly delicious. The crust is a great foundation crust for many different pies - fruit such as mango or coconut cream custard.
5 from 1 vote
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Prep Time 20 mins
Total Time 20 mins
Servings 8 -12

Ingredients
  

  • Crust:
  • 1 1/8 cups dried coconut
  • 1 1/8 cups soaked and dehydrated walnuts soaking releases phytic acid and bitterness
  • 1/4 cup soft dates Medjool
  • A dash of cayenne pepper to open the palette
  • A pinch of sea salt
  • Filling:
  • 1 7/8 2 cups minus 2 tbsp. water or coconut water
  • 2 1/2 or 10 oz avocado flesh
  • 1/2 cup young coconut meat
  • can substitute more coconut instead of avocado or more avocado instead of coconut
  • 1 cup coconut sugar or Lakanto Sweetener very low glycemic sweetener
  • 1 tablespoon Lecithin granules non-GMO soy or sunflower - to give silky creaminess
  • 1/2 teaspoon vanilla powder or extract
  • 1/4 teaspoon sea salt
  • 1 cup cacao powder
  • 3/4 cup coconut oil - healthy fat that will hold it together

Instructions
 

  • Crust:
  • Add the dried coconut to a food processor and process until it becomes like a flour.
  • Add the rest of the ingredients and mix until doughy.
  • Add another date or a tiny amount of coconut oil if needed (not water!)
  • Press into a 9-inch pie plate, trying to bring it up at the sides.
  • Freeze while making the filling.
  • Filling:
  • Blend all the ingredients until smooth.
  • Make sure not to overblend, otherwise the fat from the avocado will go gluggy.
  • Pour into the crust and even it out.
  • Allow to set in the freezer for about 2-4 hours.
  • Decorate with chocolate shavings by using a peeler with a bar of dark chocolate and peel shavings onto the pie.
  • Allow pie to sit at room temperature for about 30 minutes before cutting into slices and serving.
  • It can be stored beautifully in the freezer.
  • Enjoy!

 

CRUNCHY SALT AND PEPPER CRACKERS

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These crunchy salt and pepper crackers are delicious on their own or with a dip!

crunchy salt and pepper crackers

CRUNCHY CRACKERS

Jo Holden
These crunchy crackers are salt and peppery and delicious on their own or with a dip
Print Recipe
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Servings 20

Ingredients
  

  • 2 cups almond flour
  • 1 large egg or chia/flax egg
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Mix almond flour, egg or chia/flax egg, salt and pepper in a food processor until a dough forms.
  • Place dough between 2 pieces of baking paper.
  • Roll out dough as thin as possible, then remove the top piece of paper.
  • Transfer onto a baking sheet.
  • Cut into 2 inch squares using a knife or pizza cutter.
  • Sprinkle with extra sea salt and pepper if desired.
  • Bake at 180C for 12-14 minutes.
  • Store in an airtight container.

 

WHITE CABBAGE AND CARROT RAW SAUERKRAUT

By

This white cabbage and carrot raw sauerkraut makes a superb accompaniment to any meal.  It is full of beneficial enzymes and probiotic bacteria.

And I just happen to sell my own home made jars of it!

If you like red cabbage and beetroot… look no further!

Utterly gorgeous!

raw sauerkraut

raw sauerkraut

WHITE CABBAGE AND CARROT SAUERKRAUT

Jo Holden
This white cabbage and carrot sauerkraut is rich in beneficial enzymes and probiotic bacteria and is full of prebiotics too.
Print Recipe
Prep Time 30 mins
Total Time 30 mins
Servings 1 litre

Ingredients
  

  • 1 white cabbage finely shredded. Keep the outer layers.
  • 3 carrots grated or finely chopped
  • 2 shallots or 1 onion finely chopped
  • 2 tablespoons sea salt
  • 1 handful of sea vegetables such as Dulse flakes or dill optional
  • 2 garlic cloves crushed
  • 1 teaspoon caraway seeds
  • 2 teaspoon fennel seeds
  • 1 tablespoon raw organic apple cider vinegar

Instructions
 

  • Put the cabbage, carrots and shallots or onions in a large mixing bowl.
  • Add the salt to half a cup of water and pour over the vegetables and massage with your hands for around 10 minutes, until the liquid is released (the brine)
  • Then add the remaining ingredients and massage again.
  • There should be plenty of liquid/brine now.
  • Tightly pack the mixture into a 1 litre jar that has been sterilised (pour boiling water over it and allow to cool)
  • The brine should cover all the vegetables. If not add more salted water (using 1 tsp. sea salt for every cup of water)
  • Use the outer layers to form a seal on the top.
  • Cover the jar and allow to ferment.
  • Taste after 3-4 days. If it is slightly vinegary, it is ready, otherwise leave it to continue fermenting. It can take up to 4 weeks depending on the temperature of your room.
  • When ready, seal and store in the fridge.

 

QUINOA PANCAKES

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QUINOA PANCAKES

Jo Holden
These quinoa pancakes are perfect for a gluten free, paleo or nut free diet. Top with fresh berries and banana.
Print Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 6

Ingredients
  

  • 2 cups quinoa flour
  • 2 tablespoon honey or other natural sweetener
  • 2 tablespoon baking powder
  • 2 teaspoon cinnamon powder
  • 2 eggs or flax/chia eggs
  • 1 1/2 cups non dairy milk
  • 2 tablespoons coconut oil

Instructions
 

  • Stir all the dry ingredients together.
  • Stir the wet and mix altogether until combined.
  • Add the coconut oil to a pan on a medium heat and scoop out 1/4 cup of mixture and cook until small bubbles begin to form on the surface.
  • Flip over and cook the other side for 1-2 minutes.

 

CREAMY MISO AVOCADO DRESSING

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This Creamy Miso Avocado Dressing is so healthy with the fats from the avocado and the beneficial probiotics from the miso. Creamy and zesty! It can be used as a dipping sauce too!

CREAMY MISO AVOCADO DRESSING

CREAMY MISO AVOCADO DRESSING

Jo Holden
This Creamy Miso Avocado Dressing is so healthy with the healthy fats from the avocado and the beneficial probiotics from the miso. Creamy and zesty! It can be used as a dipping sauce too!
Print Recipe
Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 1 avocado
  • 1 garlic
  • 1 1/2 tablespoons unpasteurised miso paste
  • 1-2 teaspoons honey
  • 2 teaspoon tamari
  • 1 handful of parsely
  • Juice of 1 lemon or 2 limes
  • 1 cup cold water
  • Pinch of black pepper

Instructions
 

  • Blend all the ingredients in a blender until smooth. Add more water to thin to your desired consistency.
  • Keep in the fridge for up to 10 days.

 

GOJI GRANOLA

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This goji granola is nutty and crunchy and delicious with almond milk and fresh berries.

goji granola

GOJI GRANOLA

Jo Holden
This goji granola is nutty and crunchy and delicious with almond milk and fresh berries.
Print Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 4 cups oats
  • 1 cup walnuts
  • 1/2 cup almonds
  • 1 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1/2 cup flax or chia seeds
  • 4 tablespoons coconut oil
  • 2 tablespoons coconut nectar honey or maple syrup
  • 4 teaspoons ground cinnamon
  • 1-2 teaspoons vanilla extract
  • 1 cup goji berries

Instructions
 

  • Preheat the oven to 160C
  • Place the nuts in a food processor and pulse until they are partially crushed. Add to a large bowl and stir with all the other dry ingredients, except the gojis and cinnamon.
  • Mix together the coconut oil, maple syrup, cinnamon and vanilla and stir into the dry ingredients.
  • Place on a baking tray and bake for 30-40 minutes until crunchy. Stir occasionally.
  • Remove from the oven, allow to cool and add in the goji berries.
  • Store in an airtight container.

 

CHOCOLATE AVOCADO MOUSSE

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This chocolate avocado mousse is so indulgent yet super healthy and is a great way of getting avocados into the kids!

Avocados are a high fibre food, packed with healthy fats and rich in minerals especially magnesium and potassium. They improve our heart health, hormone balance and digestive health and much much more….a truly amazing food and perfect for the creamy consistency we need in a mousse.

This works just as well as icecream…just pop it in the freezer!

chocolate avocado mousse

 

 

CHOCOLATE AVOCADO MOUSSE

Jo Holden
This chocolate avocado mousse is so indulgent yet super healthy and is a great way of getting avocados into the kids! Avocados are a high fibre food, packed with healthy fats and rich in minerals especially magnesium and potassium. They improve our heart health, hormone balance and digestive health and much much more....a truly amazing food and perfect for the creamy consistency we need in a mousse. This works just as well as icecream...just pop it in the freezer!
Print Recipe
Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 1 large avocado
  • 2 frozen bananas
  • 3 tbsp. cacao powder
  • 2 tsp. vanilla extract
  • Tiny pinch of sea salt
  • 1/4-1/2 tsp. peppermint or orange extract optional - make sure it is a good quality one

Instructions
 

  • Blend all the ingredients in a blender until smooth.
  • Add a little raw honey, maple syrup or other sweetener like stevia if necessary.
  • Fill little cups and enjoy as mousse or put into the freezer to enjoy as icecream, stirring every couple of hours if you can.

CHOCOLATE MANGO CHIA PUDDING

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The combination of chocolate and mango in this chocolate mango chia pudding is delicious!

Cacao is an incredible source of antioxidants and full of magnesium and iron along with plenty of other minerals and is wonderful at elevating our mood and energy.

Chia is bursting with fibre, full of omega-3 which is a fantastic anti-inflammatory. It is also full of calcium so good for our bones and with iron and protein in it too, keeping us energised and satisfied for hours.

It is so creamy and so easy to make and is perfect for either breakfast or for a desert!

Check out my video below to see how it’s done!

chocolate mango chia pudding

[fvplayer src=”https://youtu.be/NyUAWg7tuE8″]

CHOCOLATE MANGO CHIA PUDDING

Jo Holden
The combination of chocolate and mango in this chocolate mango chia pudding is delicious! Cacao is an incredible source of antioxidants and full of magnesium and iron along with plenty of other minerals and is wonderful at elevating our mood and energy. Chia is bursting with fibre, full of omega-3 which is a fantastic anti-inflammatory. It is also full of calcium so good for our bones and with iron and protein in it too, keeping us energised and satisfied for hours. It is so creamy and so easy to make and is perfect for either breakfast or for a desert!
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Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins

Ingredients
  

  • Chocolate chia pudding:
  • 1 cup non dairy milk I use almond milk
  • 1-3 tbsp. raw honey or maple syrup
  • 3 tbsp. cacao powder
  • Shaved chocolate cacao nibs, fresh mango cut into cubes or some fresh mint - for garnish
  • Mango Chia pudding:
  • 1 ripe mango
  • 1/2 cup non dairy milk
  • 1 tbsp. chia seeds
  • 1 tsp. maple syrup or raw honey optional, depending on how sweet your mango is

Instructions
 

  • Chocolate pudding: Combine almond milk, chia seeds, raw honey or maple syrup and cacao and blend together.
  • Pour in a container and refrigerate to set, approximately 4 hours or overnight.
  • Mango pudding: Blend almond milk, chia, mango and sweetener if needed until smooth.
  • Pour this in another container and put into the fridge to join the chocolate pudding.
  • When they are ready stir them again.
  • In two glasses, alternatively layer the chocolate pudding and mango pudding.
  • Garnish with mango cubes or shaved chocolate and enjoy!

GLUTEN FREE ALMOND AND BUCKWHEAT PIZZA

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This gluten free almond and buckwheat pizza is such a healthy alternative to the regular pizza with white flour and for those on a gluten free diet it’s a lifesaver!

Buckwheat is a highly digestable protein, full of disease fighting antioxidants. It improves heart health by lowering cholesterol and blood sugar levels.

The key is to roll the dough out as thin as possible and then you will enjoy a crispy, flatbread like crust that has a nutty, slightly sweet flavour. Top it with your favourite pesto or passata, mozzarella or a dairy free option like a raw herb cashew cheese, roasted tomatoes, olives and plenty of fresh basil and rocket!

buckwheat pizza

GLUTEN FREE ALMOND AND BUCKWHEAT PIZZA CRUST

Jo Holden
This gluten free almond and buckwheat pizza is such a healthy alternative to the regular pizza with white flour and for those on a gluten free diet it's a lifesaver! Buckwheat is a highly digestable protein, full of disease fighting antioxidants. It improves heart health by lowering cholesterol and blood sugar levels. The key is to roll the dough out as thin as possible and then you will enjoy a crispy, flatbread like crust that has a nutty, slightly sweet flavour. Top it with your favourite pesto or passata, mozzarella or a dairy free option like a raw herb cashew cheese, roasted tomatoes, olives and plenty of fresh basil and rocket!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 3 -4

Ingredients
  

  • 1 1/2 cups almond meal made from ground raw almonds
  • 1 1/2 cups buckwheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2-3 tbsp. chopped fresh herbs - oregano thyme, parsley
  • 2 tbsp. extra virgin olive oil or coconut oil
  • 2 eggs or 2 flax/chia eggs 2 tbsp. ground flax/chia + 6 tbsp. water
  • 2-3 tbsp. water as needed
  • 2 cloves garlic crushed
  • 1 1/2 cups tomato basil pesto or passata
  • Mozzarella or vegan cheese like a raw herb cashew cheese
  • 1 cup fresh finely chopped fresh herbs
  • 1/2 cup roasted tomatoes
  • 1/2 cup olives
  • Extra leaves of basil and rocket if desired

Instructions
 

  • Preheat the oven to 180C and line a large baking sheet with baking paper.
  • Mix the flax/chia eggs and set aside.
  • In a large bowl, whisk together the dry ingredients.
  • Add the wet ingredients and mix well with hands until you can form a ball.
  • Place ball of dough on the baking paper. Place more baking paper on top.
  • With a rolling pin, roll out the dough until it is as thin as you can get it.
  • Transfer this to the baking tray. If it tears a little do not worry, just try to patch it up with your fingers. It doesn't need to look perfect!
  • Spread over the couple of cloves of garlic.
  • Bake in the oven at 180C for 15-17 minutes until golden along the edges.
  • Remove from the oven and set to the grill, medium heat.
  • Spread your pesto or passata onto the crust.
  • Sprinkle on your choice of cheese, fresh herbs, oilves and roasted tomatoes.
  • Grill for 2-3 minutes, watching closely so it does not burn. Add on any more fresh leaves like basil and rocket and slice and serve immediately.

RED CABBAGE AND BEETROOT RAW SAUERKRAUT

By

This red cabbage and beetroot raw sauerkraut makes a superb accompaniment to any meal.  It is full of beneficial enzymes and probiotic bacteria.

And I just happen to sell my own home made jars of it!

In this raw sauerkraut you have copious amounts of beneficial microbes that are extremely important for your health, as they help balance your intestinal flora and boost your immunity. The added addition of beetroot to support detoxification make this one of the best superfoods you can eat and at a very reasonable price!

Also, if you like white cabbage and carrots… look no further!

Utterly gorgeous!

raw sauerkraut

 

 

RED CABBAGE AND BEETROOT RAW SAUERKRAUT

Jo Holden
This red cabbage and beetroot raw sauerkraut makes a superb accompaniment to any meal.  It is full of beneficial enzymes and probiotic bacteria. And I just happen to sell my own home made jars of it! In this raw sauerkraut you have copious amounts of beneficial microbes that are extremely important for your health, as they help balance your intestinal flora and boost your immunity. The added addition of beetroot to support detoxification make this one of the best superfoods you can eat and at a very reasonable price!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 1 litre

Ingredients
  

  • 1 red cabbage finely chopped
  • 2 beetroot grated
  • 1 ripe pear or apple peeled and chopped
  • 2 tsp. fennel or caraway seeds
  • 5 " piece of ginger peeled and grated
  • 2 tsp. sea salt
  • 2 tbsp. raw apple cider vinegar

Instructions
 

  • Put everything in a large bowl, except the apple cider vinegar and massage the mixture using your hands for 10-15 minutes, until plenty of liquid (the brine) has been released.
  • Add the apple cider vinegar and transfer the mixture to a 1 litre sterilized sealable glass jar.
  • Press the mixture down firmly, allowing the vegetables to be covered in the brine.
  • If the juices do not cover the mixture you can add a little salted water (using 1/2 tsp. sea salt for 1/2 cup water)
  • Cover the jar and allow to ferment for 1-4 weeks depending on the temperature of your room.
  • If it is slightly sour, it is ready.
  • Store in the fridge for up to 6 months.

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