Pink grapefruit & strawberry frappe


I have never done a juice fast, nor do I plan on ever doing one but I do love adding a blended smoothie / frappe every so often to get a massive nutrient hit in a condensed form (eg 3 cups of spinach blended down to approx 1 tspn, you know what I mean?).

This guy is low fructose for all the IQSers & with the amount of ginger I spiked mine with, I’m hoping all bugs will stay away.


1 pink grapefruit (mine was approx 400g, down to about 275g when peeled)

10 strawberries (approx 150g)

10 ice cubes (approx 100g)

1 tablespoon mint

Ginger, to your taste – I used about a dessert spoon full


Throw all ingredients into the Thermomix or your preferred blender, whizz until well liquified. I used speed 6 for 10-15 seconds.

Drink immediately.

Makes 2 glasses, or if you’re greedy like me, you can polish off the whole thing on your own

Spinach strawb blood orange juice

What it lacks in looks, it makes up for in both taste and nutrients…now that the boys rugby season is over, we have spent the last two Saturdays at Orange Grove Market. One of my favourite fruits, the lemonade fruit has been irresistible so I figured at this time of year while flu & are the nasty bugs continue to circulate, I’d dose up on nutrients in the hopes that when we head to the UK in two weeks we will all be well.


150g strawberries

130g blood orange (1, average size)

150g lemonade fruit (1, large)

50g spinach

100g coconut water (or water)

Ginger, to taste. I like mine with some kick!

Blend all ingredients (I don’t juice) & try to ignore the awful colour it becomes because it really is delicious!

Stewed rhubarb & Greek yoghurt | GF VEG

I love the unique flavour of rhubarb – a little sour but still quite earthy. It is so good in winter & this stewed mix can be used for a crumble, add to yoghurt, or even eat by itself (I may be guilty of this….)


1 medium apple – I used an organic Fuji but use whatever type you enjoy

6 stalks rhubarb, each approx 15 cm long, roughly chopped into 3-5 cm lengths

1/2 cara cara orange (flesh)

Pinch or 2 cinnamon

Pinch or 2 ginger

Pinch or 2 Heilala vanilla powder

1/4 cup coconut water (my favourite is Natural Raw C)


1. Throw all ingredients into a saucepan

2. Bring to the boil, stir, then reduce to a simmer. Set a timer for 30 minutes.

Allow to cool til lukewarm, then serve with a big dollop of yoghurt & sprinkle hazelnuts over the top.

Berry & Apple crumble smoothie | vegan DF GF RSF

Refined sugar free, dairy-free, gluten-free, vegan.

Baked apples
2 Fuji apples, peeled, cored & quartered
1 tspn cinnamon
1 tspn ginger
Bake at 160 degrees for about 20 mins, wrapped in baking paper & foil.
Remove from the oven, open up & let it cool down.

Bake the crumble at the same time as the apples (each only need a small oven tray)
1/3 cup almond meal
1 tspn coconut
2 tspns coconut oil
1 tspn rice malt syrup (add more if you want it sweeter but the smoothie is already sweet enough)
Mix all ingredients together
Bake at 160 degrees for 7-10 minutes.
Keep an eye on it – if it starts going brown, take out immediately.

Baked apples (once cooled)
1 orange (zest & all of inside)
1/2 cup frozen berries
1/4 cup Natural Raw C coconut water

Pour the smoothie in the glass then top w crumble.

The flavours are very wintry – the combination of baked apples, cinnamon, ginger & orange are lovely.


Gingerbread cookies | refined sugar free, gluten-free, dairy-free

I have been craving gingerbread for about 2 weeks & randomly came across a recipe which I then refined – typically as I didn’t have all the required ingredients & needed to make them NOW!

1 1/4 cups almond meal
1/4 cup buckwheat flour (I make my own by throwing buckwheat into a spice grinder until a flour consistency) **if you have enough almond meal, I would recommend it in place of the buckwheat flour- I just didn’t have enough at the time.
3 dates
1 tablespoon olive oil
1 tablespoon rice malt syrup
1 egg white
1 tspn cinnamon
1 tspn ginger
1/2 tspn nutmeg

1. Throw dates, almond meal, buckwheat flour, cinnamon & nutmeg in a food processor for 15-20 seconds
2. Add in olive oil, rice malt syrup & egg white then blend again until a soft dough consistency
3. Put in an oven tray lined with baking paper.
4. Put in the fridge for 1 hour
5. Turn the oven to 150 degrees
6. Remove from fridge & break pieces off then roll into balls in your hand & place on a clean piece of baking paper & squash down by hand or with a fork
7. Bake for 25 minutes

ICING: see recipe titled “raw vegan ice magic”


Rainbow bowls

When I first saw pictures of salad bowls full of colour, I knew it was something I would be trying.

It sounds clichéd & I’m not going to pretend to be the first to say it but preparing a meal full of nature’s colours – green, red, orange, yellow, purple, really does leave you feeling more satisfied than a monomeal, or even a meal w 2 main elements. Maybe it’s the different textures & tastes that help, as well as the aesthetics.

I’m not going to tell you how to combine your veggies but I would recommend in each bowl a combination of textures & flavours (or sweet, savoury, spicy).

A tip on cooking veg: steaming is better than boiling, so nutrients don’t get lost in the water. If you are boiling, when you turn off the stove, drain the water immediately. This stops the veg cooking & no more nutrients escape into the water.

Here are some winning combinations –

Dutch (purple) carrots
Pumpkin (roasted)
Goats Cheese

Cauliflower, steamed 2 minutes
Broccoli, steamed 2 minutes
Squash, steamed 1 minute

Sweet potato
Red cabbage
Carrot w coriander
Cos lettuce

Peppers / Capsicum
Watercress & Rocket

Sweet Potato, roasted in ginger
Carrot & basil
Mushroom & parsley
Broccoli, steamed 2 minutes
Purple cabbage
Hummus as a dressing



rainbow bowl 5 alicegruzman.jpg

rainbow bowl 5 @alicegruzman

baby spinach radicchio sweet potato.jpg

baby spinach radicchio sweet potato @alicegruzman