Pear & Gingerbread Smoothie Bowl

– serves 1 (makes 1 1/ 2 cups)


  • 1 frozen ripe pear, quartered, cored & coarsely chopped
  • 1/ 2 frozen banana, coarsely chopped
  • 1/ 4 cup (40 g) raw cashews, soaked
  • 1 medjool date, pitted
  • 1 scoop  The Beauty Chef’s chocolate BODY Inner Beauty Powder
  • 1/ 2 cup (125 ml) unsweetened almond milk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/ 2 teaspoon ground nutmeg


  • Persimmon, sliced
  • Dried fig, sliced
  • Pecans
  • Dried mulberries
  • Cape gooseberries
  • Goji berries
  • Cacao nibs


  1. To prepare the smoothie bowl, place all of the ingredients in a high-speed blender. Blend until smooth.
  2. Pour smoothie into a shallow bowl. Decorate with topping, as desired.


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Chocolate & Black Sesame Bites

– makes 16


  • 3 medjool dates, pitted
  • 1/ 2 cup (125 ml) boiling water
  • 1 cup (150 g) black sesame seeds
  • 1/ 2 cup (75 g) sunflower seeds
  • 1/ 3 cup (35 g) cacao powder
  • 1/ 4 cup (25 g) desiccated coconut
  • 2 scoops Chocolate BODY Inner Beauty Powder
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla bean powder
  • pinch Himalayan salt
  • 2 tablespoons coconut butter, melted
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao nibs, for decorating

Raw Chocolate

  • 1/ 4 cup (25 g) cacao powder
  • 25 g cacao butter, coarsely chopped
  • 1 tablespoon maple syrup
  • 3 teaspoons coconut oil


  1. Soak dates in the boiling water for 10 minutes, or until softened.
  2. Meanwhile lightly toast the sesame seeds in a dry pan over low-medium heat for 2 minutes, or until they begin to smell nutty. Set aside to cool.
  3. Place the cooled sesame seeds and sunflower seeds in a high-speed blender. Blend to finely ground. Add the cacao powder, coconut, TBC chocolate BODY powder, chia seeds, vanilla and salt and blend to combine. Transfer into a large bowl.
  4. Place the softened dates and any remaining liquid, coconut butter and maple syrup in the high-speed blender. Blend until smooth. Add the dry mixture and blend briefly, until mixture begins to come together.
  5. Transfer back in the bowl and mix well to combine.
  6. Place the mixture on a large piece of baking paper. Press and shape into a compact square. Cover with another sheet of baking paper. Roll out to make an approximately 2 cm thick square. Trim the edges.
  7. Leave on the baking paper and transfer onto a tray. Refrigerate for 30 minutes, or until firm.
  8. Meanwhile to make the raw chocolate, half fill a small saucepan with water and bring to the simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melts. Stir to combine.
  9. Cut the set chocolate and black sesame mixture into sixteen squares.
  10. Dip a corner of the squares on the diagonal into the chocolate. Use a knife to spread and coat half of the square making a defined diagonal line. Place back on the tray.
  11. Sprinkle cacao nibs on the chocolate-coated top, to decorate.
  12. Refrigerate for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 2 weeks. Alternatively, freeze for up to 3 months.


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Blackberry, Rosemary & Pepper jelly

– serves 4


  • 2 1/ 2 cups (375 g) fresh or frozen blackberries
  • 2 1/ 2 cups (625 ml) water
  • 2 tablespoons maple syrup
  • 4 large sprigs rosemary
  • 1/ 2 teaspoon peppercorns, crushed
  • 1/ 3 cup (80 ml) cold water
  • 6 teaspoons grass-fed powdered gelatine
  • 1/ 4 cup (60 ml) COLLAGEN Inner Beauty Boost
  • edible flowers, to decorate

Blackberry & Vanilla ‘Cream’

  • 1/ 2 cup (75 g) fresh or frozen blackberries
  • 1/ 2 tablespoon maple syrup
  • 1/ 2 teaspoon vanilla bean powder
  • 1 1/ 2 cups (375 ml) natural yoghurt


  1. If using jelly moulds, lightly grease four 1 cup (250 ml) capacity moulds with coconut oil and refrigerate to set.
  2. Combine the blackberries, water, maple syrup, rosemary and peppercorns in a medium saucepan. Bring to the boil. Decrease the heat and gently simmer for 5 minutes. Remove from the heat and set aside to infuse, until cool.
  3. Strain through a sieve lined with muslin cloth. Gather up the edges to form a bundle and squeeze to extract all of the liquid and flavour. Discard the solids.
  4. Pour the water in a small bowl and sprinkle the gelatine over the surface in an even layer. Set aside for 10 minutes, to soften.
  5. Place 1 cup (250 ml) of the blackberry liquid into a small saucepan and gently heat, until hot. Add the softened gelatine and stir to combine. Pour back into the remaining blackberry liquid and mix well. Add TBC collagen liquid and stir to combine.
  6. Pour into the prepared moulds or alternatively serving glasses. Refrigerate for at least 4 hours, or until completely set.
  7. To prepare the blackberry and vanilla ‘cream’, combine the blackberries, maple syrup and vanilla in a small saucepan. Gently heat for 3–4 minutes, until softened. Set aside to cool.
  8. Place the yoghurt in a medium bowl. Add the cooled blackberry mixture fold through to create a ripple effect.
  9. Serve jellies with blackberry and vanilla ‘cream’. Decorate with edible flowers and a little freshly ground black pepper, if desired.

Cover and store in the refrigerator for up to 1 week.


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