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LUXE Herbal Elixirs – New Product Range By Suzie Weber

LUXE Herbal Elixirs – New Product Range By Suzie Weber

I am excited to finally share this beautiful product range I have created, just for you! LUXE Herbal Elixirs are the perfect addition to a fresh, whole foods diet – and are easily be incorporated into your daily routine. These botanical blends are in a powdered form, and have each been specifically created to support your health and wellbeing, whether it be stress support, immune boosting or weight management. These elixirs gently nourishing the body from the inside-out! All blends are vegan friendly, Australian Certified Organic* and sugar free.   How Do I Use Them? Add to your daily smoothies or juice Add to bliss ball or any raw food treats Make a medicinal caffeine-free latte – I’ll be sharing my favourite medicinal latte recipes soon! Medicinal Chocolate Fudge – check out my blog for this delicious recipe   Where Can I Buy Them?   Head over to the ‘Shop’ tab to purchase online. Postage is available at check out, or free local pick-up from my office in Gymea. The Yoga Hive in Wollongong also stocks the full range if you are in the Illawarra Region.   If you have any questions, please contact Suzie via email: info@suzieweber.com     Suzie...
Medicinal ‘Nutella’ Fudge

Medicinal ‘Nutella’ Fudge

Medicinal chocolate fudge that actually tastes good … what more could you ask for! I love coming up with new ways to include botanical medicine into the daily diet. Celebrating the recent release of my LUXE Herbal Elixir range, I wanted to come up with a new recipe that’s EASY to make and nourishes the body. Calm & Balanced is my favourite elixir blend – providing gentle support for the nervous system and adrenal glands, as well as improving the body’s resilience against daily stressors. ~ Each slice comes with a little piece of daily serenity ~   Ingredients 3/4 cup hazelnut butter (almond, cashew or peanut butter are also fine) 1/3 cup coconut oil, melted 2 heaped tablespoons raw cacao powder 2 heaped tablespoons rice malt syrup 2 tablespoons warm water 1 teaspoon vanilla extract or vanilla bean paste 1 level tablespoon Calm & Balanced Herbal Elixir (available under ‘Shop’ tab) 1/4 teaspoon of good quality salt Method (makes 12 squares) Line a small pan or dish (approx. 20cm x 20cm) with baking paper. Place all ingredients into a food processor, and blend until smooth and combined. Spoon ingredients into dish, and spread evenly into corners. Optional: sprinkle with any topping of your choice for added crunch. Cacao nibs, chopped nuts, fresh berried or coconut chips are all delicious options! Place in freezer for 30 minutes to set. This recipe will last in an airtight container in the freezer for up to 2 weeks.     Suzie...
Little Sprout Dippers With Turmeric Aioli

Little Sprout Dippers With Turmeric Aioli

This recipe is perfect for entertaining guests, and also makes a healthy afternoon snack or side dish. Garlic and turmeric are potent anti-inflammatories, they are the perfect flavour combination with the Brussels sprouts! These ingredients will enhance the liver’s detoxification pathways, thanks to the sulphurous compounds found in the sprouts, garlic & turmeric. It’s a win-win recipe, it tastes amazing AND it’s good for you! Turmeric Aioli 1-2 small garlic cloves, crushed (depending how strong you like it) 1 level tablespoon ground turmeric powder 2 egg yolks 1 teaspoon dijon mustard 1 teaspoon apple cider vinegar 1 tablespoon lemon juice 1 cup Extra virgin olive oil Salt & pepper to season Roasted Sprouts About 20 Brussels Sprouts, cut in half Extra Virgin Olive Oil to Drizzle Salt & Pepper Method Preheat oven to 180 degrees, and line baking tray with baking paper or grease with olive oil. Add brussels sprouts to bowl, drizzle with olive oil, salt & pepper and toss until coated. Spread evenly over baking tray and roast for approximately 30 minutes (depending on your oven). Remove the tray half way though to flip the spouts over, then continue cooking. Whilst the sprouts are roasting, add all ingredients for the aioli except the olive oil, into a food processor. With the motor running slowly, gradually drizzle the olive oil into the mixture to form a thick mayonnaise. Place the aioli into a serving dish, and scatter the spouts around the side. *Note: This recipe makes approx. 1 cup of aioli, store in an airtight container for 4-5 days in the fridge. It tastes delicious with fish, chicken, or...
Salted Choc-Fudge Cookies

Salted Choc-Fudge Cookies

These delicious cookies will satisfy those afternoon chocolate cravings, and provide you with a small serve of protein and natural fats from the nut butter. The chocolate chunks melt-in-your mouth, the inside is soft and fudge-like, with a slight crunch on the outside. These are so simple to make, and will be ready to eat within 20minutes!     Ingredients 1 cup nut butter (I used Mayvers Crunchy Peanut Butter but you can also use almond, cashew or macadamia butter) 50g dark chocolate, roughly chopped into chunks 3 tablespoons of; Rice malt syrup OR maple syrup OR honey 3 tablespoons raw cacao powder 3 tablespoons milk (almond, coconut or cows milk is fine) 1 teaspoon vanilla essence 50g dark chocolate, roughly chopped into chunks 1 egg, lightly beaten Pinch of good quality salt     Method Makes approx. 14 cookies Turn oven onto 150 degrees, line baking tray with baking paper OR grease with a little bit of butter. Place all ingredients into a large bowl, stir until combined using a wooden spoon. Place 1 heaped tablespoon of the mixture into your hands and roll into a ball until it holds together. Gently press down to flatten on the tray (using your hands or a fork). OPTIONAL: If you like a little extra crunch, you can gently press a few chopped nuts on top of the cookie (I used macadamias in the photo, but you can use any type of nut). Sprinkle a little extra salt over the top before baking. Bake for 10 – 12 minutes depending on your oven. If you prefer your cookies to be soft...

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