Blueberry Muffin Smoothie

Turning a breakfast classic into a smoothie with this blueberry muffin smoothie! Packed with lots of goodies, this smoothie by Hungry by Nature will keep you full for hours.

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  • 2 Scoops Smooth Vanilla Clean Lean Protein
  • 2 Tablespoons Almond Butter
  • 1 Tablespoon Flax Meal
  • 1/2 Cup Frozen Blueberries
  • 1 Cup Almond Milk
  • Grain free Granola topping


Add all ingredients to a high powered blender and blend until combined.

Top with granola and ENJOY!

Chocolate Raspberry Layer Cake

We are in love with this decadent chocolate cake! It is super versatile and perfect for events, this recipe by Buffy Ellen is simple & delicious.

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  • CAKE
  • 1 1/2 cup Wholemeal Flour
  • 1/2 cup Nuzest Rich Chocolate Clean Lean Protein
  • 1/2 cup Cacao Powder
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 cup Cashews + 1 1/2 cup Water
  • 1/2 cup Coconut Oil (melted)
  • 1/2 cup Coconut Nectar
  • 2 tbsp Apple Cider Vinegar
  • 2 tsp Vanilla Extract
  • 1 cup Dates
  • 1 cup Cashews
  • 2/3 cup Water
  • 1/2 cup Cacao Powder
  • 1/4 tsp Sea Salt
  • 2 cup Raspberries (fresh or frozen)
  • Freeze dried raspberries (optional)


Preheat oven to 155° C and grease a 19 cm (7 ½ inch) spring form cake tin (not a ring tin).

Grind almonds into flour if using, then sift into a bowl with all other dry ingredients.

Blend all wet ingredients in a high speed blender until completely smooth.

Pour wet into dry and fold until combined, lifting the mix to add air as you go.

Bake for 45-50 minutes on fan bake, or until a skewer comes out almost dry. Test after 40 minutes, and then every 5 minutes thereafter. You want it to be slightly undercooked as it will continue cooking after removed from oven.

Remove, leave to cool for 10 minutes, remove from tin and transfer to a rack to cool completely.

To make ganache, blend all ingredients in a high speed blender until super smooth and creamy, with no lumps, scraping down the sides of the blender as necessary.

To assemble, slice the cake through the middle, spread half the ganache on the bottom half, place 1c of raspberries on top, then top with the other half of cake, other half of ganache, and remaining raspberries. If using fresh raspberries, reserve them for the top. Sprinkle with freeze dried raspberries and leave to set for at least half an hour before serving.

  • These recipe quantities makes a two layered cake (one cake sliced in half). To make the four layers like Buffy Ellen has, simply double the recipe including the ganache. If you don’t have two identical cake tins you can just bake them one after another and leave to cool (I don’t have two tins either! And so use this one after the other method too).
  • You can also make this recipe into a single cake without slicing through the middle, but the layer of chocolate ganache in the centre really adds that extra special touch and a pop of moisture as you bite through – delicious.
  • All ovens are different, so test your cake after 40 minutes with a dry skewer to see if it is relatively dry to touch. You don’t want it bone dry, as the cake will continue cooking after removed, and plus you want to keep some of the moisture in there. Test as you go is best!

See full recipe here at Be Good Organics

Sweet ‘n’ Sour Smoothie Bowl

This naturally sweet and super-smooth protein smoothie bowl is perfectly cut by the addition of citrus fruit for an extra zing!

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  • 1 serve Nuzest Clean Lean Protein
  • 1 frozen banana
  • 1/2 cup coconut milk
  • 1 cup unsweetened frozen Acai puree
  • Handful of blueberries
  • Juice of half a lemon/lime/blood orange
  • All your favourite toppings!


Blend all ingredient until smooth, pour into a bowl and finish with all your favourite pre-prepared toppings. We used:

  • Frozen dragon fruit
  • Blueberries
  • Assorted seeds
  • Vegan nut clusters
  • Frozen lemon slices
  • Hazelnuts
  • Cacao nibs
  • Coconut flakes

Hot tip: If you need more time, pop the bowl into the freezer to stop it melting!

Just Fruit & Veg Breakfast Trifle

This Wild Berry Breakfast Trifle is the perfect start to the day. So delicious and so easy to prepare. You just need to be organised the night before!

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  • 2 serves Nuzest Wild Berry Just Fruit & Veg
  • 2 frozen bananas
  • 1/2 avocado
  • Handful of blueberries
  • 1/3 cup chia seeds
  • 3/4 cup nut milk
  • Pinch of cinnamon
  • 1/2 tsp maple syrup
  • Gluten-free granola
  • Smooth peanut butter
  • Strawberries
  • Blueberries


The night before:

Place all the Chia Seed Pudding ingredients into a glass jar or container, mix well and place in the fridge overnight.

The morning of:

Place all smoothie layer ingredients into a blender or food processor and blend until smooth.

Assemble your breakfast trifle layer by layer in a glass and enjoy!

Just Fruit & Veg Acai Bowl

Just Fruit & Veg acai bowl heaven packed with protein to keep you satisfied for longer!

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  • 1 serve (25g) Nuzest Just Fruit & Veg
  • 1 packet unsweetened frozen Acai
  • 1 large frozen banana
  • 1/2 green apple
  • 250ml coconut water
  • Handful of ice
  • 1tsp honey or maple syrup (optional)


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

Top with your favourite fruit, nuts and seeds.

Chai Turmeric Protein Bark

Coconut cream, macadamia nuts & Chai, Turmeric + Maca CLP become the easiest, most delicious & satisfying protein-rich sweet treat. You have to try it!

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  • 1 serve (25g) Nuzest Chai, Turmeric + Maca Clean Lean Protein
  • ½ cup coconut oil
  • 1/3 cup chilled coconut cream
  • 2 teaspoons maple syrup/brown rice syrup
  • Pinch turmeric for more colour (not too much or it might be overpowering)
  • Pinch salt
  • Pinch cracked black pepper
  • ½ cup Macadamia halves


  1. Line your baking tray with baking paper.
  2. Separate out your hardened coconut cream from the top of the can and keep the coconut water for a separate recipe (tomorrow’s smoothie perhaps!)
  3. Slowly melt your coconut oil on a very low heat (don’t let it get over 40 degrees Celsius if you’d like to make this recipe ‘raw’).
  4. Once melted whisk in your coconut cream, maple syrup, protein, turmeric, salt and pepper until it becomes a nice smooth texture and all ingredients are combined.
  5. Slowly pour your mixture onto the baking paper lined tray.
  6. Scatter your macadamia halves as evenly as possible.
  7. Let set in the fridge for an hour then break into rough pieces.
  8. Store in the fridge for up to a week.

Vanilla Matcha Glow Bars

These delicious protein bars are the perfect pre-workout snack to make you glow from the inside out.

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  • 1 serve of Nuzest Vanilla Matcha Clean Lean Protein
  • 1 cup green banana flour
  • 1 cup coconut flour
  • 1 chia egg
  • 1 teaspoon chia seeds
  • 1 cup cashews soaked
  • 1 tsp. vanilla bean paste extract
  • 1 cup almond milk unsweetened
  • ½ cup brown rice syrup
  • ½ teaspoon Himalayan sea salt
  • 1 scoop Nuzest Vanilla Matcha Clean Lean Protein
  • 1 tsp. vanilla bean paste extract
  • Sprinkle of hemp seeds for decorationSprinkle of hemp seeds for decoration


  1. Pre-soak your cashews for a minimum of 3 hours
  2. Strain your cashews, then rinse them, strain again and pulse in your food processor, intermittently scraping down the sides until you have a nice cashew paste (add small increments of almond milk here if needed to get the cashews moving)
  3. Add the vanilla bean paste, brown rice syrup, almond milk and chia egg to your food processor and blitz together just to get the ingredients blended (no longer than 10 seconds)
  4. In a separate bowl mix your dry ingredients: banana flour, coconut flour, chia seeds, Nuzest protein and salt until combined
  5. Pour your wet ingredients into the bowl of dry ingredients and mix
  6. With clean hands, knead the ingredients together. If they’re too dry to be pressed into your slice tin, slowly add small amounts of milk until just moist enough
  7. Line your slice tin with baking paper and empty the dough into the tin
  8. Press it down firmly with your hands making sure it is level
  9. Set in the fridge for 15 minutes
  10. Whilst your slice is setting melt your coconut oil on low heat till just melted
  11. Whisk in your Nuzest protein and vanilla until combines
  12. Pull your slice out of the fridge and with a tablespoon, flick your glaze diagonally across your slice till all used
  13. Pop back in the fridge to set before slicing and serving

Coffee MCT Smoothie Bowl

This super-fresh tropical smoothie bowl is the perfect way to start a warm summer’s day.

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  • 1 serve (25g) Nuzest Coffee Coconut + MCT Clean Lean Protein
  • 1/4 cup frozen pineapple
  • 2 frozen bananas
  • 100ml coconut or almond milk
  • A handful of ice
  • 1 tbsp. chia seeds


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

Vanilla Matcha Nice-Cream

Breakfast, Lunch, Dessert or Pre-workout Power Snack – this decadent, protein rich, ice-cream alternative is for whenever you feel like it!

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  • 2 scoops (1 serve) of Nuzest Vanilla Matcha Clean Lean Protein
  • 2 frozen bananas
  • ½ cup coconut water
  • ½ avocado
  • ½ cup English spinach


Add frozen bananas to your food processor/blender slowly adding your coconut water if needed to get the right consistency.

Once the bananas are light and whipped, add the avocado, baby spinach and protein and blend again until completely smooth.

Top with honeydew melon, kiwi fruit, buckinis (for some crunch) and hemp seeds (for added protein and amazing nutty flavour).

Soothing Chai Turmeric Cups

These silky smooth raw Chai Turmeric and Maca cups are a healthy protein snack disguised as pure indulgence.

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  • 1 serve Nuzest Chai Turmeric + Maca Clean Lean Protein
  • ½ cup walnuts (blitzed into flour)
  • 3 tablespoons coconut oil
  • ¾ cup coconut flour
  • 1 teaspoon cinnamon
  • 2 tablespoons pure maple syrup
  • ½ teaspoon turmeric
  • 1 scoop Nuzest Chai Turmeric + Maca Clean Lean Protein
  • 1 cup soaked cashews and macadamias
  • 1 can coconut cream (just the solid part)
  • ½ teaspoon turmeric
  • 1/3 cup melted coconut oil


Base Method

  1. Blend all ingredients in a food processor
  2. Press firmly into mould so it won’t crumble
  3. Freeze for 2 hours (minimum)


Filling Method

  1. Blend all ingredients in a food processor till smooth (approx. 3 minutes)
  2. Pull frozen bases out of freezer
  3. Pour filling into moulds on top of the base
  4. Sprinkle cinnamon and pepitas on top if you choose to add them
  5. Cover in cling wrap and put back into freezer
  6. Set for minimum 2 hours

Coffee Coconut Protein Balls

These raw protein balls are perfect for any time of the day to give you the kick you need to keep up with your busy schedule or give you that bit of extra fuel for your workout.

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  • 1 serve (25g) Nuzest Clean Lean Protein Coffee Coconut + MCTs
  • ½ cup coconut flour
  • ½ cup chia seeds
  • ¼ cup desiccated coconut
  • ¾ cup soft pitted medjool dates
  • 2 tablespoons melted coconut oil
  • 1 tablespoon maple syrup
  • ½ cup tahini
  • Pinch of pink Himalayan sea salt
  • ½ cup shredded coconut (for coating)


  1. Mix dry ingredients in a bowl while coconut oil is melting in a saucepan on low heat (omitting shredded coconut until later).
  2. Add coconut oil, maple syrup and tahini to bowl and mix all ingredients together until a solid, moist consistency is reached. Use some more tahini if you need to.
  3. Form the mixture into small balls and roll in the shredded coconut to shape.
  4. Freeze for a minimum of two hours to set.

Pre-Workout Coffee Coconut MCT Protein Donuts

Packed with protein and healthy fats, these bullet-proof protein donuts will help give you the kick you need to optimise your work out.

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  • 1 serve Nuzest Coffee Coconut MCTs Clean Lean Protein
  • 1 1/2 cups almond meal
  • 3/4 cup pitted medjool dates
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1 shot of espresso - for an extra kick
  • Pinch of salt
  • 1 1/2 scoop Nuzest Coffee Coconut MCTs Clean Lean Protein
  • 1/2 cup melted coconut oil
  • 1 tbsp maple syrup
  • 1 handful finely chopped coconut chips


Donut Method:

  1. Add all donut ingredients to a food processor or blender and blend until smooth.
  2. Press into mini donut moulds and freeze for a minimum of 2 hours.


Glaze Method:

  1. Whisk ingredients together until combined.
  2. Let cool for approximately 10 minutes.
  3. Whilst it is cooling, pop your frozen donuts our of the mould and put onto a cake cooling rack ready for glazing.
  4. When the glaze has thickened, drizzle it slowly over the donuts one at a time.
  5. Before the glaze sets, sprinkle with some finely chopped coconut chips.
  6. Store in the freezer for up to 2 weeks.