Recipe for blog

Chloe’s Carrot, Apple and Cinnamon Buckwheat Porridge Recipe

Chloe Elgar, founder of Chloe’s Countertop, is a passionate Holistic Nutritionist and Natural Food Chef. Her work is very much focussed in her writing, speaking and food photography, as well consulting and coaching. Chloe works closely with people on identifying their intuitive voice and understanding where they have diverged from their core and how to get back into alignment. Her background in psychology as well as her own experiences with eating disorders and a destructive body image led Chloe on her own journey to re-discovering her truth and love for herself and for living. Chloe currently is living in Dubai, UAE and works with people around the world.

Today I have one of Chloe’s fabulous recipe’s to share with you!


Double Choc Cheesecake with Blueberry Cream

This is one recipe I couldn’t not share. OH MY TASTEBUDS! I know you are going to love it.

This is a creation from the lovely Crystal over at To Wellness & Beyond, to check out the original recipe post you can here.


1 cup almond meal
1/4 cup cacao
1 tbsp mesquite powder
½ tsp. cinnamon
½ tsp. bee pollen (optional)
1 tbsp. manuka honey
2 tbsp. coconut oil, melted or soft

400 ml coconut cream (1 can)*
1 cup cashews, soaked in water overnight drained
1 tbsp. manuka honey
1/4 cup cacao
1/2 tbsp. cinnamon

Blueberry Cream (top layer)
1/4 cup cashew, soaked in water overnight, drained
1/2 cup coconut cream
1/4 tsp. vanilla bean powder
1 tsp. manuka honey
1/4 cup blueberries
• Make sure to find a good brand of Coconut Cream that doesn’t contain anything other than Coconut – I use OnRich Organic Coconut Cream

Place all ingredients into a food processor and process until mixture resembles crumbs, and will easily stick together when formed into a ball. If mixture is a little dry add a little more coconut oil.
Firmly press mixture into the base of an 18cm loose base cake tin until smooth and even. Chill in the fridge for a minimum of 30 minutes before adding the filling.

Place all ingredients into a high speed blender (such as a Vitamix) and blend on high speed until smooth. Pour into cake tin on top of base and chill in the fridge overnight, or until firm (around 4 hours)
Blueberry Cream (top layer):
Place all ingredients, except the blueberries, into a high speed blender (such as a Vitamix) and blend on high speed until smooth. Add the blueberries and blend for around 20-30 seconds. Pour onto the filling and chill back in fridge until firm (around 1-2 hours).
Garnish with blueberries if desired, and have an awesome time eating your cake!


Christmas ebook cover

The Christmas e-book is BACK! (and how you can get it FREE)

Last year we launched this little beauty and because there are so many people new to this space, we’ve decided to re-release the Christmas book again to make your christmas sweeter.

Purchased it last year?  You’ve got the goods but perhaps you’d like to tell your friends that I’ve got their Christmas covered.

Take a peek inside.  She’s a beauty.

Wanna know what’s inside exactly?

  • Your full Christmas day menu from breakfast right through to dinner plus treats and drinks.
  • Food themed Christmas gift ideas
  • Tips to help you survive this Christmas and thrive!

To purchase Fertilise Your Christmas click here.

Coconut Almond Cookies

Good Food Friday: Angeline’s Coconut Almond Cookies

Angeline Norton, otherwise known as Foodie Fitness Girl has been in the health and fitness industry for almost 10 years. She loves using her knowledge about nutrition and fitness to help people achieve their health goals. Angeline tells us she has always loved cooking and her blog beautiful demonstrates that you don’t have to eat boring foods to lose weight or to stay healthy.  Today she’s sharing her Coconut Almond Cookies – YUMMO!