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    Jurlique Wellness Recipes

    RAW CHOCOLATE AND AVOCADO TART

    Serves 12

    Base:

    1 cups almonds
    1 cups pecans
    1/4 cup rice malt syrup
    1/4 cup coconut oil
    pinch celtic sea salt

    Filling:

    2 cups avocado flesh
    1/2 cup cacao powder
    5 tablespoons rice malt syrup
    1/4 teaspoon cinnamon
    pinch sea salt

    Top:

    Cacao nibs

    For the base:

    Combine all ingredients for base in a food processor and blitz to combine.
    Spread evenly into a 20cm round spring form cake tin lined with baking paper then place in freezer to set for 30minutes.

    To make the filling:

    Combine all ingredients in food processor and blitz until very smooth.

    Spoon filling into the tart case, smooth over the top, and garnish with berries, cacao or cacao nibs.
    Store in fridge until serving.

    Avocado Tart 2

     

     

    RAW CITRUS BLISS BALLS

    Makes 12

    1/2 cup cashews
    1/2 cup almonds
    1/2 cup macadamia nuts
    1/2 cup shredded coconut
    2 tbsp raw honey
    4 tablespoons lemon juice
    2 teaspoon finely grated lemon rind
    4 tablespoons orange juice
    1 teaspoon orange rind
    desiccated coconut for rolling

    To create:

    Place cashews, almond, macadamia nuts and coconut in food processor and blitz until a fine crumb forms.
    Add remaining ingredients to processor and blitz again until a lovely raw dough is created.
    Remove from food processor and using a tablespoon, measure into balls.
    Roll in desiccated coconut and refrigerate.
    Store in the fridge up to 2 weeks or freeze up to 1 month.

    Cirtus Balls

     

     

    RAW CHOCOLATE WITH MINT AND COCONUT BARK

    Makes 1 block of chocolate 20x20cm

    2/3 cup coconut oil
    ¾ cup cacao
    2 tablespoons pure maple syrup
    1/4 cup mint leaves, shredded or left whole
    pinch sea salt
    1/4 cup Coconut flakes

    To create:

    Line a 20x20cm cake tin or loaf tin with greaseproof paper.
    Place coconut oil in a small saucepan over low heat on the stove and melt.
    Whisk in raw cacao, sea salt and maple syrup.
    Pour into lined tin and sprinkle coconut and mint leaves.
    Place in freezer to set for 1 hour.

    chocolate

     

     

    NOURISH BOWL

    Serves 1

    1 cup baby spinach
    1 cup blanched kale leaves,
    1/2 cup zucchini noodles or grated
    1/2 cup carrot noodles or grated
    1 small beetroot, roasted and sliced
    1/2 cup turmeric quinoa
    1/4 cup alfalfa
    1/2 cup cherry tomatoes, halved
    1 red radish, finely sliced
    1/4 pink grapefruit
    1/2 small avocado, finely sliced
    2 tablespoons sauerkraut
    1 teaspoon pepitas
    1/2 teaspoon sesame seed
    few sprigs dill
    Cold pressed olive oil and balsamic vinegar
    Sea salt and black pepper

    To create:

    Place spinach leaves and kale leaves in the base of bowl or plate.
    Top with zucchini and carrot noodles, beetroot, turmeric quinoa, alfalfa, cherry tomatoes, radish, grapefruit.
    Arrange avocado over the top of the vegetables, followed by sauerkraut, peptias and sesame seeds and dill.
    Drizzle with olive oil and vinegar, season with salt and pepper and serve.

    nourishbowl

     

     

    ORANGE AND ALMOND CARROT CAKE

    GF : DF : SF : V

    2 (340g) organic oranges
    1 2/3 cups (200g) coconut sugar
    6 eggs
    1 carrot, peeled and finely grated
    2 1/4 cups (250g) almond meal
    1 teaspoon baking powder

    Icing:

    1 cup greek or vanilla yoghurt
    1 orange, peeled and segmented
    1/2 cup pomegranate arils
    1/4 cup calendula petals

    To create:

    Bring a large pot of water to the boil. Wash oranges and cook in boiling water for 2 hours.
    Drain and cool then puree.
    Preheat oven to 160C, grease and line a 20cm spring form cake tin with greaseproof paper.
    Beat the eggs and sugar until light in colour then stir in orange puree, carrot, almond meal and baking powder.
    Pour into the cake tin and bake in the bottom of the oven for 1-1 ¼ hours, until top is golden.
    Allow to cool in the tin for 30 minutes then remove from tin.
    Top with yoghurt, orange segments, pomegranate arils and calendula petals and serve.

    Orange Cake

     

     

    ROSEHIP TEA BIRCHER

    Serves 2

    2 cups rolled oats
    1/2 cup shredded, unsweetened coconut
    1 tablespoon honey
    2 cups strongly brewed rosehip tea
    1 cup mixed berries, plus extra for serving
    1/2 cup coconut, full fat natural or greek yoghurt

    To create:

    Combine oats, coconut, honey and rosehip tea in a bowl and stir to combine.
    Lightly fold through berries, cover and place in fridge overnight.
    In the morning, top with yoghurt, additional berries if desired and serve.

    Rosehip Bircher

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