chocolate protein mousse

I recently bought some Bare Blends Organic Cacao WPI Native Whey Protein, which seems to be all the rage at the moment (it's delicious and relatively clean as far as protein powders go). It's all over Instagram in people's smoothies. However, I love to eat things. So I've been trying out ways to 'eat' it. 

This is my favourite way so far: a super-creamy chocolate mousse. 

As usual, the mousse is refined sugar-free and provides satisfying good fats (from the avocado) and antioxidants (from the raw cacao powder). Before you lose your hat about the addition of avocado, don't worry, you can't taste it. It just adds a smooth and creamy texture, which the whey protein further enhances.

ingredients

1 small avocado (or half a large one)
2 tbsp Bare Blends Organic Cacao WPI Native Whey Protein *
2 - 3 tbsp raw cacao powder **
1 - 2 tbsp rice malt syrup, raw honey or pure maple syrup

preparation

1. Place all ingredients into a food processor and blend until smooth.

2. Serve with raw cacao nibs or crushed nuts sprinkled on top for crunch.


* You could use a different whey-based protein powder, but watch out for ones with preservatives and artificial sweeteners. Plant-based vegan protein powders may not give the same creamy texture, but could still be used.

** Adjust the amount of cacao powder to suit your taste (keeping in mind that the more cacao you add, the less likely you will be able to taste the avocado).

how to eat organic berries on a budget

Who loves berries? Blueberries, raspberries, blackberries, boysenberries�they are my personal fruit of choice. They provide antioxidants, vitamins, fibre and are low fructose; all good things for your body and your health.

However, there are two initial problems. First, non-organic berries have some of the highest levels of pesticide residue and second, you practically have to take a loan out to buy fresh organic berries. 

My solution?

I buy frozen organic berries (usually blueberries or raspberries), which I pick up from my local organic grocery store. The brand I buy gives me 350g for about $8, whereas your typical 100g punnet of organic blueberries or raspberries is about the same price. Freezing the berries keeps them fresh, you can keep them on standby in your freezer and from what I have read, most of the nutrients are retained. 

However, there is a third problem. Once frozen berries are defrosted, they are wet. And sometimes a bit slimy. We shouldn't judge food by its cover, but the mouthfeel of slimy berries is not enticing.

My solution?

Coconut flour. If you're familiar with this stuff you'll know that it absorbs moisture like nobody's business (i.e. do not attempt to eat it by itself as it will dry up the back of your throat and choke you - I learnt this the hard way). It also has a lovely sweet flavour that works well with naturally tart berries. 

This is how I do it (image above):

1. Tip some frozen berries into a bowl. (Blueberries work best in my opinion). 

2. Defrost the berries by sitting the bowl in some hot water (or microwaving it if you're super short on time, but this isn't ideal). 

3. Lightly mash the defrosted berries with a fork to encourage some of the juices out, then stir through some coconut flour about half a teaspoon at a time. The coconut flour will soak up the excess moisture and coat the berries, but go slowly as you don't want to dry things out. 

4. Top with coconut flakes or shaved dark chocolate.

I also use this technique to make my Berry Coconut Parfaits. 

Enjoy!

I would just like to congratulate myself for getting through this post without any "berry nice" puns. It was tempting, but I resisted.

what's new?...KOJA superfood mixes

You may have noticed KOJA's range of superfood mixes in your local health food store: they are specially formulated combinations of superfoods, nuts, seeds and berries which you can sprinkle on your breakfast, blend into smoothies or add to raw desserts and treats (which is what I did to create the above slice�more info below).

In the interests of full disclosure, I was sent a free sample of KOJA's Daily superfood mix to try. Because I fell in love with it, I'm reviewing it here. I often get sent products to try for free, but my reviews will always be my own opinion. If I'm not so keen on a product, I may simply choose not to write about it.

Why do I love the KOJA mixes? 

Because, as they say themselves, they are a real food alternative to supplements and pills. They are packed with vitamins and minerals and taste great. I always prefer whole foods over supplements wherever possible: why take a pill when you could eat something instead? (I like eating). 

KOJA Daily superfood mix.
Good enough to eat by itself with a spoon (which I did).

Add it to raw treats, like my Chewy KOJA Slice

The mixes are the perfect addition to raw treats. They add crunch, flavour and extra nutrients. I used the KOJA Daily mix to make the Chewy KOJA Slice pictured above. The slice is a chewy, raw, gluten-free, grain-free, refined sugar-free treat packed with healthy fats, protein and antioxidants. You can find the recipe on the KOJA website here (thank you KOJA for publishing it!). 

I was also lucky enough to be interviewed by the lovely team at KOJA about how I maintain a healthy lifestyle and deal with criticism about my choices, which you can read here.

Verdict

The KOJA mixes are a delicious way to add a nutrient boost to your breakfast, smoothies or treats.

You can find out more about the range here.

spiced carrot mug-cake...with a collagen hit

I've been making this in the mornings when I feel like something warm and spiced for breakfast (instead of my standard leftover-dinner-meat-and-veg). I just chuck all the ingredients into a ramekin or mug, whisk together with a fork, microwave for a minute or so and then cover it with some baking paper or foil and take it with me to work. By the time I'm at my desk, it's cooled just enough to be ready to eat: warm and delicious. I know microwaving isn't ideal, but sometimes that's all I have time for. You could bake it in the oven instead if you have more time.

The "collagen hit" comes from the addition of Great Lakes Collagen Hydrolysate. It's a concentrated combination of amino acids in powder form (derived from beef) which apparetly supports the re-production of blood cells and repair of connective tissue. I've been doing a fair bit of sparring recently at Muay Thai so I've been copping a bit of a bashing, but I feel like the collagen has been helping with my recovery. I take a tablespoon or so each day, either dissolved in water or in a mug-cake like this one. It's flavourless and blends well into hot or cold liquids. A good friend of mine got me onto it (thanks Tristan!) and I buy it from Cannings in Melbourne (where I get all my free-range meat and eggs). You can also buy it online. 

I don't add any sweetener to the recipe as the carrot provides sweetness, but you could add a teaspoon or so of your preferred sweetener if you like. Once it's cooked, I take a spoonful from the top and then fill the hole with some shredded coconut. It's also delicious eaten with some thick Greek yogurt or coconut yoghurt.

ingredients

1 free-range egg

1 tbsp Great Lakes Collagen Hydrolysate (optional)

1 large carrot, or 2 small ones, finely grated *

� tsp vanilla powder or extract

� tsp ground cinnamon

Pinch of ground nutmeg

1 tbsp unsweetened desiccated coconut

1 tbsp coconut flour

Splash of water, coconut milk or nut milk

Extra unsweetened desiccated coconut or yoghurt to serve

preparation

1. Crack the egg into a ramekin or large mug. Add the Great Lakes Collagen (if using) and whisk well with a fork. Whisk in the grated carrot, vanilla, cinnamon, nutmeg, coconut and coconut flour. You may need to add a few splashes of water (or coconut milk or nut milk) to thin the mixture. You want it to be about the consistency of thick cream.

2. Microwave for about 1 minute, then check on it. You may need to do another couple of 20 second intervals to cook it through. Just make sure you don't overcook it, otherwise it will dry out. I usually take it out when the centre of the top is still slightly gooey.

3. Serve with extra coconut or yoghurt.

* I use a microplane grater to finely grate the carrot. Having it finely grated means the carrot is more evenly distributed throughout the mixture to keep it nice and moist (aah! I hate that word).

guest recipe...Nicole Swanell's 'coco not pops'

Meet Nicole Swanell. Nutritionist, health coach, founder of getrealliving.com.au and creator of these kick-arse grain-free Coco Not Pops...just like a chocolate milkshake only crunchy (and WAY better for you than the original version)!  

I first met Nicole at a CrossFit gym in Melbourne and was mightly impressed by her athleticism and passion for all things health and fitness. She is now based in Adelaide and is on a mission to revolutionise the way women value their health.

Nicole has just launched the next round of her 12 Week Get Real Living Transformation program. It's an individualised nutrition program (she only takes on 20 women at a time) that focuses on building healthy habits through simple weekly goals and healing the body from the inside. It's about nourishing the body, rather than dieting and following restrictive eating plans. You can watch the video program outline here.

The program is open for registration now and Nicole is kindly offering my readers 20% off if you get a friend to join you in the program. If you'd like to register and claim your buddy up discount, express your interest here.

Now on to Nicole's Coco Not Pops!

This chocolately, grain-free granola would make a totally indulgent and nourishing breakfast. I can't wait to make it myself and pair it with some coconut yoghurt!

ingredients

• 3 tbsp butter, melted
• ? cup chia seeds
• 2 cups mixed nuts, roughly chopped (Nicole uses 1 cup macadamias, � cup walnuts, � cup almonds)
• 1 tsp cinnamon
• ? cup honey or rice malt syrup
• 1 cup shredded coconut or coconut flakes, unsweetened
• ? cup cacao powder
• ? cup mixed seeds (such as pepitas, flaxseeds)

preparation

1. Mix ingredients.

2. Place on a tray and spread out flat.

3. Bake in a preheated oven at 170�C for 10 - 12 minutes.

4. Remove, cool, store in air tight container.

5. Serve with Greek full fat yoghurt or eat on its own. You can store it for a couple of weeks.

Makes 10 serves.

A huge thank you to Nicole for sharing her recipe and offering a special discount for her program!

For more recipes by Nicole, check out getrealliving.com.au. You can also follow Nicole on Facebook, Instagram, Twitter and Pinterest.

berry coconut parfaits

If you're after a super-fast, low sugar, delicious dessert, these Berry Coconut Parfaits are a winner. Using just four ingredients, you can whip them up in a few minutes and then store them in the fridge for later (useful if you're doing a dinner party and want to get dessert out of the way).

I made them with boysenberries, which were given to my boyfriend by a work colleague (thanks Kris!). They were picked fresh from her parent's garden and then frozen. This is a great way to keep berries fresh if you find yourself with more than you need. Once defrosted, the berries won't look quite as pretty and they will be a little 'wet', but they will still work really well in this recipe (thanks to the use of coconut flour to soak up excess juice).

You can use any berries for this recipe. Blueberries would also work really well. Berries are usually ranked as having high pesticide residue, so get organic ones if you can. Most health food shops stock organic frozen berries, which are much more affordable than fresh ones. I used coconut yogurt to layer with the berries because I love it. If you're ok with dairy, you could use a natural Greek yoghurt or whip up some good quality cream instead. Whatever floats your boat.

I haven't given exact quantities in my recipe, as it will largely depend on the 'wetness' of your berries and the size of your serving glasses or jars. They key is to create a few, even layers. 

ingredients

• 2 large handfuls of frozen berries (or fresh ones if you have them!)
• 1 handful of unsweetened, desiccated coconut
• Coconut flour
• Coconut yoghurt (or natural Greek yoghurt or whipped cream)

preparation

1. If you're using frozen berries, defrost them. I do this quickly by placing them in a large bowl and then partially submerging the bowl in hot water in the sink. As berries are small, they don't take too long to defrost this way.

2. Mash the berries with a fork, leaving a few chunky bits. Stir through the desiccated coconut. If the mixture is still quite wet, stir through a little coconut flour. I do this one teaspoon at a time, because coconut flour is very absorbent and you don't want to end up with a mixture that is too dry. 

3. Taste the berry mixture. The coconut and coconut flour add sweetness, but if it's still too tart or sour, you could add a little rice malt syrup, raw honey or pure maple syrup to sweeten the mixture.

4. Once you're happy with the berry mixture, layer it up with the coconut yogurt in little jars or glasses.

Serves 2.

unsweetened bliss balls...

...because you're sweet enough already (or have a parasite that feeds on sugars).

I recently found out that I have a parasite. It has set up shop in my intestines and has been causing me grief. I may have picked it up while travelling overseas, or I may have had it for 10 years, it's hard to tell. What I do know is that I was experiencing a range of symptoms that are often linked to parasites (bloating, cramps, acid reflux, nightmares and night sweats). So I did a stool test and it came back positive for a common parasite called blastocystis hominis. 

Before I get to the recipe for the bliss balls (if you still feel like eating), I'll give you a quick run down on how I'm proceeding to treat the parasite and what I have learnt so far.

Antibiotics are often prescribed to treat blastocystis hominis, but from what I have read, they have a relatively high failure rate in treating this parasite and they also kill your good gut bacteria, which can lead to more problems. As the symptoms I'm experiencing aren't debilitating (although they certainly aren't nice), I've decided at this stage to try a cleansing protocol involving dietary changes (e.g. avoid sugars, sweeteners, alcohol, caffeine) and a range of herbs and supplements to kill the parasite and heal my gut. I'm hoping to avoid antibiotics, but I never say never.

I've been on the cleansing protocol for a month now (and I'm starting to feel better). What have I learnt so far?

• DO NOT google "parasite photos". I did and regret it. You want to be informed and understand what's going on, but some images are best left unseen.
• Same goes for googling "what to expect from parasite cleanse". Perusing forums on this topic is not advisable. I have an overactive imagination and there's some crazy sh*t out there that I wish never entered my head.
• Speak to people who have researched and dealt with parasites. I've been working with Darren at Total Reformation. He recommended the parasite cleansing protocol that I'm currently doing.
• Drink LOTS of (filtered) water. As the parasites start to die, they release toxins which make you feel crap. Drinking water helps flush out the toxins and encourages elimination. I bought a simple filter jug to filter my water. 
• I've found that I feel better after some sweaty exercise. [I've recently had to stop CrossFit due to some neck/back issues. I've been doing kickboxing and Muay Thai for the past 3 months, which has become my new love/obsession and my body has been responding really well.]
• Try to relax and reduce stress. For me, the key thing has been to do what I need to do to get rid of the parasite, whilst not focusing too much on it. Some great advice given to me by Lana Jankovic was to "focus on cultivating space for relaxation and enjoyment, rather than worrying too much about 'fighting' the stress". Love this.

Now to the recipe. One of the key things that feeds a parasite is sugar (including natural sweeteners, fruit or anything high starch). So I created these Unsweetened Bliss Balls for emergency snacking and to lift my energy if I'm feeling a bit low. If parasites aren't an issue, you could add a dash of your preferred natural sweetener, but the coconut does provide natural sweetness. If you can't eat nuts, you could use tahini or sunflower seed butter in place of the almond butter. Anything goes with this recipe, I created it by chucking in whatever I had in my pantry and hoping for the best.

ingredients

• � cup organic coconut cream *
• � cup almond butter, sunflower seed butter or tahini
• � cup raw cacao butter, melted **
• � cup raw virgin coconut oil, melted
• � cup coconut flour
• 1 cup desiccated coconut (watch out for sweetened varieties and preservatives - the ingredients should just list coconut)
• � cup natural protein powder (optional)
• 1-2 tsp pure vanilla powder or extract
• Pinch of salt
• Extra desiccated coconut for rolling

preparation

1. Stir the coconut cream and almond butter together in a large bowl. Then stir through the melted cacao butter and coconut oil until well combined.

2. Stir through the coconut flour, desiccated coconut, protein powder (if using), vanilla and salt until everything is well combined. If the mixture is still a bit too wet, add a little more coconut flour (it absorbs a lot of moisture, so go slowly).

3. Roll the mixture into balls and roll in the extra coconut. Place the balls in the fridge to firm up.

4. Store in an airtight container in the fridge. Canned coconut cream usually needs to be eaten within 3-4 days of opening the can, so I wouldn't leave the balls around for too long. (They never last that long anyway when I'm around).

Makes 12 large balls.

* Use the creamy part of the coconut cream (not the watery part). If you let a can of coconut cream sit still for a while, the creamy part rises to the top. Scoop it off the top and save the watery part for smoothies or to thin sauces or batters. You should get about � cup of the creamy part from a 400ml can of coconut cream. Go for an organic brand in a BPA-free can if possible. 

** Raw cacao butter is the solid that's left over when cacao powder is extracted from the cacao bean. It gives these balls a delicious, creamy texture. You can melt it by placing it in a bowl, partially submerging the bowl in hot water and stirring occasionally until melted. I buy raw cacao butter in little buttons from the health food store for easy melting. If you have it in a block, shave it into little pieces with a knife to speed up the melting time. You can also microwave it to melt, but this isn't ideal. If you can't find raw cacao butter, you could try using some extra coconut oil instead (although this will mean the balls will be more prone to melting). 

banana bread cookie? or muffin?

So many of you have loved my grain-free, low-sugar Banana Bread recipe, so I thought I'd create a variation...with icing! Raw chocolate icing, the kind that also happens to be good for you. 

The first time I tested the recipe I made the mixture into muffins. They are deliciously dense and perfect with a big dollop of raw chocolate icing and a sprinkling of raw cacao nibs. However, I thought the dense texture would lend itself nicely to a cookie...so I made them into cookies next time around and topped with a swathe of the icing and a sprinkling of coconut. Either way works, so go with whatever floats your boat. I personally prefer the cookie version.

As usual, the recipe is grain-free, refined sugar-free and it's also nut-free for those (like me) who can't handle too many nuts. If you're not a fan of coconut flour, you could substitute almond meal or another nut meal and just add a little extra (because nut meals don't soak up as much moisture as coconut flour).

The muffin version, waiting to be iced.

ingredients

For the cookies or muffins:

• 1 large (or 2 small) banana
• 2 eggs
• � cup coconut flour
• 1 tsp ground cinnamon
• � tsp vanilla powder or extract
• Pinch of ground nutmeg
• Pinch of salt
• 1 tbsp raw virgin coconut oil, melted
• 1 cup desiccated coconut (unsweetened and no preservatives - ingredients should just be coconut)

For the raw chocolate icing:

• 2 tbsp raw virgin coconut oil, softened
• 1 tsp tahini or nut butter (optional)
• 1-2 tsp rice malt syrup or raw honey
• 2-3 tbsp raw cacao powder
• Pinch of salt
• Raw cacao nibs and/or coconut for sprinkling on top

preparation

1. Preheat your oven to 170�C. If you're making the cookies, line a baking tray with baking paper. If you're making the muffins, line a muffin tin with 4 - 6 muffin cases or squares of baking paper (depending how large you want to make them).

2. Mash the banana in a bowl with a fork until smooth. Stir through the eggs, lightly beating with the fork to combine. Sift the coconut flour into the bowl to remove any lumps, then stir in the cinnamon, vanilla, nutmeg and salt until everything is well combined. Stir through the melted coconut oil and the desiccated coconut. This should thicken the mixture.

4. If you're making the cookies, form the mixture into balls and press onto the lined baking tray about 1cm thick. The mixture will feel quite wet, but it should hold together. If it's not holding together, add a little extra coconut flour. If you're making the muffins, spoon the mixture into the lined muffin tin. Bake the cookies for 15-20 minutes and the muffins for 25-30 minutes. 

6. While the cookies or muffins are baking, prepare the icing by mixing all of the icing ingredients together in a bowl and set aside.

7. Once the cookies or muffins are completely cold (I put them in the freezer for a few minutes because I'm impatient), they are ready to ice. If you try and ice them while they are still warm, the icing will melt and run all over the place. It's best if the icing is a paste consistency. If your icing is too runny, place it in the fridge for a few minutes then take it out and give it a good stir. If it's too hard, sit the bowl in some hot water until it starts to soften, then give it a good stir. Once you've iced the cookies or muffins, top with some raw cacao nibs or coconut and place in the fridge until the icing sets.

Makes about 8 cookies or 4 large muffins.

NB: I use a 20ml tbsp. If you have a 15ml tbsp (if you're in the US or UK), you can measure out 4 tsp in place of each tbsp.

Alyse Co-cliff...from model to health coach

Meet Alyse Co-cliff, Holistic Health Coach, founder of www.anappleaday.net.au and author of three beautiful recipe books filled with real food recipes that revolve around seasonal produce.

I first met Alyse when we were modelling with the same agency a few years back. Alyse's story is similar to that of many models who have felt the extreme pressure to maintain the 'perfect' body (I certainly experienced this pressure during my years of modelling - I remember the panic that set in every time I booked a big underwear or swimwear job - and to be completely honest, the pressure and self-critical thoughts still linger for me).

After a period of brutal workouts and restrictive eating to maintain the �perfect� body whilst modelling in the US, Alyse was left with hormonal imbalance, poor digestion and general exhaustion. Knowing that her body was suffering, she took it upon herself to find a way to start healing the damage. She is now an in-demand Holistic Health Coach who is leveraging her knowledge and experience to help others heal and achieve optimal health and wellbeing. 

I sat down with Alyse to chat about her experiences, her top tips for staying fit and healthy and her popular Choc Chia Loaf!

Following a successful modeling career, what inspired you to become a Holistic Health Coach? 

Throughout my modeling career, I always thought I was the �healthy� one. I would work out for at least an hour (sometimes 2 hours) a day, I would restrict fats and carbohydrates; I skipped the naughty stuff and would only indulge in vodka, lime and sodas when I hit the town, I did all the things I was told to do, but I could never maintain �that perfect body�.

Following this way of life, I always felt fatigued, I dealt with a lot of anxiety, I was sleeping but never woke feeling rested, I was bloated most as soon as I ate breakfast and my muscles were constantly under strain. Looking back, I�m not sure why I persisted; I guess I assumed you couldn�t look great and feel great at the same time� boy, was I wrong!

A real turning point for me was my stint in the US. I worked tirelessly to achieve the perfect body (I would spend hours on the treadmill, sometimes even at 11pm!), but nothing was ever good enough. Under pressure to �look my best�, I resulted to restricting calories. Whilst I got results, I began to feel even worse. I was willing to try anything; I went vegan, then vegetarian and whilst I convinced myself that I felt better, I began suffering from amenorrhea. I convinced myself this was because I came off the pill at the same time and it was �normal�. I was never unhealthy skinny, I looked great and clients started to agree. Before too long I started booking the big jobs and I put my concerns about my health aside.

I returned to my agency here in Australia and they were amazed at how great I looked. They were full of so much praise and enthusiasm. I tried to be excited with them. They asked me how I felt and all I could muster was �tired�. I was exhausted; I went home and slept from 11am through to 5pm that day.

I woke up that evening and I knew I had to do something different. All the advice from all the �diet books�, personal trainers, nutritionists etc. weren�t working. Always being a big fan of natural remedies, I began investigating holistic health. Turns out I had major hormonal imbalances, my digestion was all but destroyed and my body was in a constant sympathetic (stressed) response. I was a mess and needed some professional help. After searching high and low, I found some incredible people to help guide me through the repair process. I began to build my health from the ground up.

That�s when my life really turned around and I knew from that moment on, I wanted to help others do the same.

What do you love most about what you do? 

Without a doubt, I love helping clients reach that �a-ha� moment. That moment where good health is no longer a struggle, a chore or a guessing game, I love this. There is something incredibly beautiful about watching someone become so empowered it gives me goose bumps every time.    

What are the most common problems that you tackle with your clients? 

Digestive issues are a big one. With our constant exposure to the pill and other medications, environmental toxins, processed food, flavours, chemicals, additives and the like, our gut health is really struggling and this is one of the first things I look to address. As Hippocrates says �good health starts in the gut�. Another extremely common problem is that of PCOS. Unfortunately, this is becoming a much bigger problem in society today. We have had some great results with PCOS patients; it�s an area I am really passionate about.

We hear a lot about the powers of �superfoods� in the media. Are there any �superfoods� that you think truly live up to their reputation? 

One of the first things I explain to my clients is to ditch anything in their pantry labeled �super food�. We are constantly being told to buy this and buy that, in order to feel better, but in all honesty, a handful of Amazonian berries won�t help if you are still munching on foods that are causing you ill health. In my opinion, all REAL food (fresh, local, organic and seasonal food) could easily be labeled a super food in it�s own right, especially organic greens. I can guarantee that a serve of green vegetables at every meal and 2L of purified water daily will make you feel better than any �super food� ever will.  

How do you stay fit and healthy? 

I love to hike! After spending years on the treadmill, I love the outdoors and this is something I really enjoy doing. We just got back from the most amazing hike in New Zealand. I can�t wait to do more.

I also love to run barefoot in the sand, I love working with my amazing Pilates instructor (she has really changed me for the better) and I also love to indulge in the occasional Bikram yoga session.

Exercise is something I used to force myself to do. I used to smash myself at the gym for hours on end. Now I make sure that I keep active by doing the things I love. I have to work hard on keeping that stress response switched off!    

What�s in your fridge? 

Loads of seasonal vegetables! We pack our fridge full of greens and then aim to fill our plates with colors of the rainbow at each meal. Vegetables make up 80% of our fridge contents.

We don�t eat a lot of fruit, but if we do, it�s seasonal and organic and whilst I continue to repair my digestion (something I�ve had since I was a little girl), I like to eat things like papaya or pineapple for those added digestive enzymes.  We also have free-range organic eggs, grass-fed meats and wild-caught fish on hand throughout the week.

We don�t eat a lot of dairy but if we do, it�s goat�s cheese or raw grass-fed cream (for a frittata). We also have some ghee on hand, as well as some coconut oil (but usually in our pantry). Eating more fat has been one of the most incredible tools for balancing my hormone levels.

Then we have things like our sauerkraut and kombucha (to help increase gut health). And of course there is some dark chocolate � a girl has got to have some of that!

What�s your top tip for people trying to clean up their diet? 

Avoid the supermarket. I always ask my clients: �If there is such thing as a health food aisle in the supermarket, what does that say about the rest of the food in the store?� By skipping the supermarket, you automatically cut out all of the processed foods. This is a great place to start.

My next piece of advice would be to do your research, seek the help of a professional you trust (this would have saved me so much heartache) and skip the diet fads (they don�t work � trust me, I�ve tried most of them and the one�s I skipped, I know others who have� and each one of us has always failed).

Alyse was kind enough to share the recipe for her popular Choc Chia Loaf from her eBook Health, Happiness & Wholefoods, available here. The loaf uses zucchini instead of flour and is gluten-free, grain-free, dairy-free and refined sugar-free. It's rich, moist, full of chocolately goodness and contains chia seeds and magnesium rich cacao (nice!).

CHOC CHIA LOAF  

ingredients 

• 1 medium zucchini, shredded (equal to 2 cups shredded zucchini)
• 2 organic free-range eggs, whisked
• � cup almond butter (any nut or seed butter will work here)
• � cup raw honey, maple or rice malt syrup
• � cup cacao powder
• ?� cup coconut flour?
• 1 tsp vanilla extract
• 1 tsp cinnamon
• � tsp baking powder + 1 tsp lemon juice, combined
• 32g or 4 tbsp of chia seeds
• Pinch of salt 

preparation 

1. Preheat your oven to 180�C. 

2. Shred your zucchini either using the shredding attachment on your food processor or cheese grater. 

3. Place zucchini in a bowl with the rest of your ingredients; use ?a large spoon to mix well until all the ingredients are combined and you have a deep chocolate colour. 

4. Line your loaf tin with baking paper before pouring your ingredients into the loaf pan. 

5. Place in oven to bake for 25-30 minutes or until toothpick comes out clean when you poke it. Let it cool, cut and serve!

A huge thank you to Alyse for sharing her story, knowledge and delicious recipe! 

You can find her recipe books here. 

You can also follow Alyse on Instagram, Facebook and Twitter.