Breakfast and smoothies Recipes using Flax Fibre

We saved you some time and added some of the best recipes we found on the web:




  • ½ cup rolled oats OR quick oats
  • ⅔ cup water
  • ½ cup lowfat vanilla yogurt
  • 1 tablespoon Green Bay Flax Fibre
  • 1 baby pinch of salt
  • blueberries, pecans, brown sugar, and other goodies for topping
  1. In an individual food storage container, add the ingredients in the order listed (except for toppings). Do not stir. Refrigerate overnight.
  2. In the morning, stir up the mixture; it should be thick and the oats should be completely soft. Add the toppings of your choice. Repeat forever.
The different varieties of oats affect the texture, so if you like a thicker, chewier texture go for rolled oats and if you prefer something softer and creamier, go for quick cooking oats.
All Explanations here:

Makes: About 3 cups for 2, 1 1/2-cup servings

Active Time: 

Total Time: 


  • 2 cups peach slices (without the outer skin)
  • 1 cup carrot juice
  • 1 cup orange juice (or 3 oranges without the outer skin)
  • 2 tablespoons Green Bay Flax Fibres
  • 1 tablespoon chopped fresh ginger


Combine peaches, carrot juice, orange juice (or oranges), flaxseed and ginger in blender; blend until smooth (can add unsweetened Almond milk as desire if too thick texture). Serve immediately.



  • 1 cup blueberries, frozen
  • 1 Tablespoon flax seed, ground
  • Handful of spinach
  • 1/4 cup full-fat Greek yogurt, I used vanilla
  • 1 cup coconut milk (I used Silk, unsweetened) or any kind of milk


  1. Place all ingredients in a blender or magic bullet. Mix until smooth.
All the recipe here:

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Toxicity – Liver support

Toxicity is an unavoidable aspect of modern life and will affect the working of our bodies and cells. This is evident in the way we feel the day after we have consumed more alcohol than normal, watched a child have a moment of bad behaviour after consuming a packet of  brightly coloured sweets or realising that our ability to eat the same foods we did at 20 is not there any more at 50. For some folk, toxicity shows up in symptoms such as headaches that occur with prolonged exposure to a difficult person or intense electro-magnetic radiation. Like it or not there are toxins in our food, our water and the air we breathe without consuming any ‘bad stuff’.

In the Spring as new growth begins to show in nature, our bodies naturally move away from needing the fats to keep us warm on cold dark days and towards fresher tasting foods.  Whilst there is still little on offer to eat in the garden, during lent,  the Spring solstice on 21st March offers us a particularly good moment to shed some toxicity from the body built up over winter.

For some people giving up coffee and chocolate and drinking more water is enough of a detox; for others a vegan, sugar free, gluten free diet is ideal.  Whether you decide to take up fasting, bikram yoga and coffee enemas or just an extra daily walk around the park, I suggest that alongside any detoxification you do try and increase your intake of chlorophyll relative to other foods. My family are all having a green drink for breakfast during lent (recipe below).

The liver is the primary filter for all of the toxins, both those ingested orally (food/drinks) and emotionally in our bodies. It processes our stress and keeps the body balanced correctly to make all the body systems perform. Fasting conditions (or just a lack of the usual toxins) gives our liver a chance to process the fat cells and extraneous material that builds up over time.

One of the most important naturally produced antioxidants that helps the liver do its job is sodium dismutase. The internal availability of this antioxidant diminishes over time but can be supplemented,especially helpfully during detoxification period.  Green Bay’s green Wheat or Green Barley Grass powder is an easy way of achieving this and can be added easily in a small amount, to a jug of water with the juice of half a lemon and sipped as required. Personally, I like to enhance that the extra water consumed during a detox with a few electrolytes and minerals to increase the take up of nutrients.


Green Drink:

1/2 small glass apple juice

green leaves/cucumber/apple

1/2 banana, celery stick

Green Bay Green Barley grass powder 1 tsp

 Water to taste.

 Whizz in a jug and drink!


Here’s looking forward to a bouncy start to summer!

Wishing you very good health,


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Manuka Honey Cake

honey-cakeUnlike other cakes, honey cake, which is traditionally served on the High Holy Days, stays fresh for more than a few days. Some say that a good honey cake is even better when it’s a few days old Chef Ben-Ami Bertini Shavit of Ben-Ami bakeries offers his recipe for a delicious honey cake with a few simple variations. Manuka Honey gives a special flavour to the cake, meanwhile the syrup contains all the healing properties.

He says that using butter in the batter is best (but you can replace it with margarine if you want the cake to be parve).

Adding fruit and wine-soaked raisins gives the cake an extra dimension of taste and aroma.


✔ 160 gr. (1 cup + 2 Tbsp.) flour
✔ 2 tsp. baking powder
✔ 1⁄3 tsp. salt
✔ 100 gr. butter or margarine
✔ 13⁄4 cups sugar
✔ 21⁄2 tsp. Manuka Honey
✔ 1 tsp. vanilla extract
✔ 2 eggs
✔ 2⁄3 cup milk or water

✔ 5 Tbsp. water
✔ 1⁄3 cup sugar
✔ 11⁄2 Tbsp. Manuka Honey

Heat the oven to 180º. Sift together flour, salt and baking powder. In the mixer bowl, blend butter and sugar until creamy. Add honey and vanilla and keep mixing.

Turn the speed to low-medium and add 1 Tbsp. of the flour mixture. Keep the mixer working and add the eggs one at a time. Keep the mixer working and gradually add the flour and milk, alternating between them.

Pour the mixture into a greased baking form and bake about 30 minutes, until a wooden pick inserted comes out dry.

Prepare the syrup: in a small pot. Bring the water, honey and sugar to a boil. Stir and remove from heat.

Take the cake when ready and pour the cooled syrup on the hot cake.

This cake will taste better after a day or two.


You will need about 100 gr. of fresh or frozen berries.

Prepare the cake batter as in the above recipe. Pour 1⁄2 of the batter into a greased baking form and smooth the surface. Sprinkle 1⁄2 of the fruit on the batter. Pour the rest of the batter and top with the rest of the fruit.

Bake in a preheated 180º oven for 30 minutes or until done. Finish with the syrup, same as in the classic recipe.


You will need 50 gr. raisins and 1⁄2 cup white wine.

Soak the raisins in wine for 30 minutes. Prepare the cake as in the classic recipe. Pour the raisins and wine in together with the milk/water.


You will need 150 gr. cream cheese and 1 Tbsp. honey.

Prepare the classic honey cake. Mix the honey and cream cheese until smooth.

Ice the cake.

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Wheat powder Green Smoothie Recipes, Nutrition and Health Benefits

Green Wheat Leaf which has a pleasant slightly pungent grassy taste has been used as a nutritional supplement for the last 50 years by natural health enthusiasts.

Although a fresh wheat grass shot for some people can be a very intense body experience, the dried Wheat Leaf is gentler on the digestive system. When mixed with different foods as part of a normal diet the opportunity for the body to absorb the excellent range of available nutrients from dried Wheat Leaf is maximised.

It is easy to use and take as you can add it to juices and smoothies or use as a garnish on pasta, rice salads or cereal.

usses of Wheatgrass

Green Wheat Leaf Infographic2

Some Smoothies recipes:

Green Oranges  
Juice of 3 oranges
1 tbs grated ginger
2 teaspoons of wheat powder
Serve with mint

Apple/Carrot Delight
3 carrots
2 apples
2 teaspoons of wheat powder
Ginger optional

Cleanser Special
3 carrots
1/2 beetroot
2 celery sticks
1/2 lemon
2 teaspoons of wheat powder
Small handful of parsley and/or mint

Fresh start cleanser
2 tea spoon of wheat powder Followed by:
2 carrots
2 apples
1 stalk celery
1 thin slice beetroot (finger size)
¼ medium size cucumber
1 small piece ginger (10 cent piece)
Try this recipe every day first thing in the morning for two weeks and feel the difference!

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Recipes using our Apple Cider Vinegar with Raw Manuka Honey

Anyone who’s ever had a passing interest in health food knows that apple cider vinegar has long been touted for its myriad health benefits. Even if you discount these claims, this stuff may have a real impact on your:

  • Skin complexionGreen Bay Apple Cider Vinegar with Raw Manuka Honey
  • Digestion
  • Blood sugar
  • Gastrointestinal disorders
               “BUY OUR ACV HERE
We would like to share three ways to get your ACV, they’re legitimately delicious. Check out these recipes and enjoy:

       1. Apple Cider Vinaigrette:

Not only will this vinaigrette liven up just about any salad, it also works great on basic greens as a sauce for vegetables or even a chicken or salmon filet. You get a hearty dose of ACV in a tangy, bright dressing that will keep for days in the fridge.

1 cup Manuka Honey ACV*
2 tbsp seeded Dijon mustard
1/2 tbsp curry powder
1/2 cup fresh chives, finely chopped
Juice of half a lemon (about 1/3 cup)
3/4 cup extra-virgin olive oil

Mix first five ingredients together until well blended. Slowly add olive oil, whisking continuously to emulsify. That’s it! This is a great base, but feel free to add or adjust ingredients to your preference.

           2. Super Juice:

If we offered you a glass of apple cider vinegar drink, you may not be really keen on his strong taste. But this refresher juice has quickly become our go-to afternoon office treat! It’s sweet and tart, like lemonade with a kick. We have friends who swear by this as a cold-killer, but we just drink it because it’s good! 

2 cups water
1/2 cup Manuka Honey ACV
1 tbsp lemon juice
1/4 cup raw grape juice
1/2 tsp cinnamon
(if you want it more sweet, 1 tsp Raw Manuka Honey)

In a pitcher or large jar, mix all ingredients until well-combined. You can adjust measurements to your preference (or swap out the juice for another flavor — raw apple works well, too!), but to get the benefit of ACV, make sure you’re at least getting 1 tbsp per serving. We like to serve this with ice for a “mega-refreshing” pick-me-up. This super juice lasts for weeks when sealed and refrigerated, so feel free to double or triple the recipe and keep it on hand for whenever you need a feel-good quaff.

               3. Root Vegetable Soup

The truth is ACV works in just about any vegetable soup. Let’s face it: Soup can be “blandl”, and a little vinegar adds a whole new level of flavor and brings out the taste in the rest of the ingredients.


However, it works perfectly on root vegetables (already a family of health-food powerhouses), and this is our favorite combo.

2 large carrots
2 parsnips
1 sweet potato
1 large beet
1 medium red onion, diced
1/2 cup Manuka Honey ACV 
Olive oil for sautéing
6-8 cups of water, as needed
Salt and/or Kelp

Wash all vegetables and cut them into large chunky bites (about 1/2 thick).
In a large pot, saute onion until translucent and fragrant.
Add vegetables one batch at a time, stirring to coat with onions and olive oil.
Cover the vegetables with water until fully submerged. Bring to a simmer and leave until the vegetables are just tender enough to bite.
Remove from heat and stir in apple cider vinegar (and salt, if using).



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Keftedes Courgettes (with Kelp)

A much sought-after appetiser served at Greek taverns today. In the old days it was considered a poor man’s keftedes (meatballs) for the people who could not afford to buy meat.

I think its a lovely way to use fresh courgettes at are everywhere at this time of the year.

The mixture needs to be fairly dry, so squeeze as much liquid out of the grated courgettes as you can.






  • 4 cups of grated courgettes

  • 1 cup finely chopped onion

  • salt

  • 1 cup chopped flat-leaf parsley

  • 1 cup grated hard Parmesan cheese

  • ½-1 cup toasted wholewheat beadcrumbs

  • 1 large egg

  • ½ cup chopped basil leaves

  • 1 tea spoon Greek dried oregano

  • Salt and freshly ground black pepper

  • Olive oil and safflower oil, for frying

  • 1 cup thick Greek yogurt (optional)

  • 1 tea spoon of Green Bay Harvest Kelp


  • Toss the courgettes and onion with 1½ tea spoon salt and let them drain in a colander for at least one hour. Squeeze handfuls of the mixture to extract as much water as possible.

  • In a large bowl, combine the courgettes, kelp, parsley, cheese, ½ cup of breadcrumb, egg, basil, oregano, and pepper to taste.

  • In a large, deep skillet, heat oil over medium-high heat to 350F

  • Make a test fritter; stir the courgettes mixture and, using a spoon, scoop a heaped tablespoon (about the size of a golf ball). Fry in the hot oil, turning once, until browned, about three minutes. If too wet, adjust the texture with more breadcrumbs, as needed. Also correct the seasoning, adding more salt and pepper as necessary. Fry the rest of the fritters, in batches, and transfer to paper towels to drain.

Served with salad leaves or mixed green (spinach, chard, rocket, etc…) and our Apple Cider and Vinegar.

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Honeyed Chicken Tagine

Honeyed chicken tagine

A wonderful blend of sweet, spicy and savoury flavours, the chicken can be replaced with pumpkin, squash and turnips.

Serves 4

4 chicken quarters (or 600g pumpkin etc)
3 tbsp olive or seed oil
1 large onion, grated
1kg tomatoes, peeled and chopped
½ tsp grated fresh ginger
1 cinnamon stick, 5cm long
½ tsp turmeric
Up to 4 tbsp Green Bay Manuka honey
100g toasted pine nuts or walnuts
2 tbsp sesame seeds, toasted
Pomegranate seeds
Salt and pepper

Put the meat, vegetables, oil, salt and spices into a pot and simmer until well cooked.  Pour off the sauce and reduce until thick, then add honey and return to the pot.  Serve hot, with nuts and seeds sprinkled on top.

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Breakfast smoothie

    • Serves 1
    • A handful of oats or muesli
    • A handful of berries, fresh or frozen
    • 150ml cloudy apple juice
    • 1 tbsp LSA *
    • half an avocado
    • 100ml water
    • * Ground linseeds, sunflower seeds and almonds, in a ratio 3:2:1. Soak the oats or muesli in the water overnight. In the morning blend with the other ingredients
    • 2 teaspoons of Organic Green Wheat Leaf Powder

Our luscious Barley grass before harvest







Great ideas for early summer salads, dressings and drinks can be found on our Recipes page.

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Beetroot and Tomato soup

The best, most aromatic beetroot soup: add a spoonful of Flax Fibre for a more substantial bowlful.

  • Serves 4
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 400g raw beetroot, peeled and chopped
  • 2 garlic cloves, crushed
  • 1 tsp toasted whole cumin seeds
  • ¼ tsp ground cinnamon
  • 400g tin tomatoes
  • 2 medium fresh tomatoes, chopped
  • 1 tbsp tomato puree
  • 600ml vegetable stock
  • 1 tbsp tamari
  • 1 dessertspoon Flax Fibre
  • Crème fraiche or yoghurt to garnish
  • Fresh chives

– Saute the onion, beetroot and garlic in the oil gently for 5 minutes.
– Add the tomatoes, puree and stock.
– Simmer for 45 minutes until beetroot is softened and blended.
– Add the tamari and Flax Fibre, then garnish with creme fraiche and chopped chives.

All ingredients in bold are available from Green Bay

For more autumnal recipes (including our Roasted Roots Salad ) have a look at ourRecipes page.

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Californian Walnut Cake

Try this simple seasonal cake to see what rapadura sugar can do for your baking!
  • 4 eggs, separated
  • 180g rapadura sugar
  • 350 walnuts, coarse ground in food processor
  • 1 tsp baking powder

– Heat oven to 170, gas mark
– Whisk egg whites with 100g sugar to firm peaks and set aside.
– Beat egg yolks with the remaining sugar.
– Fold in nuts to yolks and sugar, then beat in 1 tbsp beaten egg white and the baking powder. Gently fold in the remaining egg whites.
– Pour into a 20cm baking tin and bake for 45-50 minutes until it begins to leave the sides.
– For a delicious twist on the old favourite, coffee and walnut, split the cake in half and fill with coffee cream.

For more autumnal recipes (including our Roasted Roots Salad ) have a look at ourRecipes page.

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