Simon's Berry Cashew Slice

Simon's Berry Cashew Slice

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Super pesto dressing

Super pesto dressing

Vegan, gluten free, sugar free

Ready in: 3 minutes

Serves: 6

Brief description:

This is a beautiful, vibrant dressing that is filled with an abundance of nutritional goodness, loads of flavour, big aromatic herbaceous freshness and a zesty cheesiness that will make anyone’s mouth water.


½ cup x fresh basil leaves
½ cup x fresh parsley leaves & stalks
½ baby spinach leaves
½ cup x fresh chives
¼ cup x macadamias or almonds
3 tbsp x hemp seeds
½ cup x extra virgin olive oil
¼ cup x fresh lemon juice
¼ cup x filtered or spring water
½ tsp x sea salt
A good pinch x ground black pepper
4 tbsp x nutritional yeast
2 tbsp x hemp seeds
How to make:

Add all ingredients to blender or bullet and blend until smooth.


Serve cold as a salad dressing, toss with some roasted vegetables (Carrots, sweet potatoes and pumpkin go with this really well) or even toss with some zucchini noodles or freshly cooked pasta for a zingy, herbaceous sauce.


Keep stored in an airtight jar in the fridge use within 3 days. You can also make larger batches and freeze into smaller portions in airtight containers for up to 2 months.

A note on balancing taste & texture: If you find this too zingy/lemony in taste, try adding a little more salt. To increase the savoury/cheesy flavour, add a little more nutritional yeast. To thicken the consistency, add a few extra nuts, or to thin, use less nuts. To increase the overall flavour intensity, don’t add any water and use ½ the amount of nuts.

About The Chef:

Simon Favorito: Executive Chef and Head of Wholefood Education

Simon Favorito comes from a lineage of wholefood chefs & has spent over half his life helping people to discover the magic of wholefood medicine through the culinary arts as a chef, a natural health practitioner, coach & teacher.

Simon offers conscious event catering, educational courses and personalized coaching that combine natural health principles, wholistic nutritional, modern psychology, traditional & contemporary food philosophy to help individuals create their own life changing food culture.

You can find Si cooking and teaching at Billabong Retreat every week Wednesday to Friday. For information on Wholefoods medicine, recipes, workshops and courses, be sure to visit Simon’s Facebook page: Your Conscious Kitchen. or his Instagram Page
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Raw Choc Mint “Cheese”cakes

Raw Choc Mint “Cheese”cakes

Gluten free, vegan

Chocolate Layer
3/4 cup x cacao powder

4 drops x peppermint oil

1/4 cup x cacao butter

1/4 cup x coconut oil

1/2 tsp x salt

1/2 cup x maple syrup

1/2 tsp x vanilla extract

1/2 cup x buckwheat

Cheeze cake filling

1.5 cups x soaked cashews

12 drops x peppermint oil

1/2 bunch x mint leaves

3/4 cups x coconut oil

4 tbsp x xylitol

1 cup x coconut cream

1 tsp x vanilla extract

1. In a pot on low heat, melt the cacao butter then whisk in all of the remaining ingredients (except the buckwheat) until no lumps remain and it starts to thicken slightly.

2. Separate the chocolate into two bowls, stirring the buckwheat into one of them.

3. For the cheesecake filling, blend everything in a high speed blender until really smooth, then pour into moulds (I brushed coconut oil on them first) and top with the buckwheat chocolate mix as the base.

4. Allow a few hours for them to set in the freezer then pop them out of the moulds and drizzle over the remaining chocolate.

About the Chef:
Kim grew up in the kitchen with a love of food; learning from her mother who worked as a chef. Once Kim discovered the amazing world of plant based wholefoods and how they not only enrich your diet but your whole lifestyle, she knew that this was the area she wanted to focus her heart and soul on.

Kim’s currently sharing her passion at Billabong Retreat every second weekend as well as creating recipes which you can find at or on Instagram @kimlikesfood
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How To Build Immune Strength

How To Build Immune Strength

This is such an important topic right now that we’re doing two posts on the subject in one week and some great information has just come out in this article by Amy Fleming.

You can read it here or our summary below.

Sheena Cruickshank, a professor of immunology at the University of Manchester says our layers of defense are mucus, microbes, epithelial cells that make antimicrobial products including, most relevant to coronavirus, antiviral compounds that are quite hostile to viruses. “If a pathogen breaches these defences, it has to deal with our white blood cells, or immune cells. One type, called macrophages, inhabit all our body tissue” says Cruickshank

“We live in a symbiotic relationship with our gut bacteria,” says Prof Arne Akbar, the president of the British Society for Immunology and a professor at University College, London. “Having the right ones around, that we evolved with, is best for our health. Anything we do that alters that can be detrimental.” The article explains that “Not only do our microbes form protective barriers, they also programme our immune systems”

To feed your gut flora, Cruickshank recommends “eating a more varied diet with lots of high-fibre foods, the microbiome really likes fibre, pulses and fermented foods,” she adds.

Next up is gentle exercise and reducing stress as immune-boosting priorities. Stress hormones such as cortisol can compromise immune function otherwise.

Alcohol is out “Some studies have suggested that the first-line-of-defence macrophages are not as effective in people who have had a lot of alcohol,” says Cruickshank. “And there’s been suggestions that high alcohol consumption can lead to a reduction of the lymphocytes as well. So if the bug gets into you, you’re not going to be as good at containing and fighting it off.”

Sleeping well is also key – the article explains that “One study last year found that lack of sleep impaired the disease-fighting ability of a type of lymphocyte called T cells” – 8 to 9 hours needed!
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