Posts by Brooke Meredith

Vanilla & Berry Cheesecake Jars

VANILLA & BERRY CHEESECAKE JARS { SUMMER SENSATIONS FROM BROOKE MEREDITH } Contributor: Brooke Meredith { INGREDIENTS } FILLING ONE 2 cups soaked cashews (for at least 4 hours) ½ cup lemon juice 1/3 cup coconut oil 1/3 cup rice malt syrup scrapings of 1 vanilla bean 1 tbsp maple syrup   FILLING TWO ½ cup berries, your choice 1 tsp rice malt syrup extra berries, to serve granola, to serve { METHOD } Place all Filling One ingredients in a high quality blender or food processor and blend until smooth and creamy. Pour half the filling into the jars and
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Brooke Meredith

Brooke Meredith is the founder and Editor in Chief of health and wellness magazine, A Conscious Collection. Brooke is a model and holistic health advisor and offers wholesome and nourishing recipes, fitness and wellness tips. BROWSE OUR RECIPES & ARTICLES BREAKFAST Vanilla & Berry Cheesecake Jars VANILLA & BERRY CHEESECAKE JARS { SUMMER SENSATIONS FROM BROOKE MEREDITH } Contributor: Brooke Meredith { INGREDIENTS } FILLING ONE 2 Read More » SNACKS Beetroot Chips { SUMMER ENTERTAINING MADE EASY WITH BROOKE MEREDITH } Read More » SNACKS Lemon Coconut Slice LEMON COCONUT SLICE { SUMMER SENSATIONS WITH BROOKE MEREDITH } Contributor: Brooke Meredith
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Lemon Coconut Slice

LEMON COCONUT SLICE { SUMMER SENSATIONS WITH BROOKE MEREDITH } Contributor: Brooke Meredith { INGREDIENTS } BASE: 1 cup raw cashews1 cup desiccated coconut1 cup pitted datespinch of salt1 tbsp lemon juice ICING ½ cup raw cashews¼ cup coconut oil, melted¼ cup rice malt syrup1 ½ tbsp lemon rind2 tbsp lemon juice½ tsp vanilla bean powder (or) natural vanilla flavouring { METHOD } Line a slice tin with baking paper allowing it to flow over the edges. Pulse all base ingredients in a food processor or high speed blender until well combined. Add a teaspoon of water at a time, if
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Special K Breakfast Bars With “Rawtella” Topping

Special K Breakfast Bars with “Rawtella’ Topping { THE NUTELLA TREND NOT GOING ANYWHERE. THESE BREAKFAST BARS ARE A CONVENIENT AND DELICIOUS WAY TO EAT BREAKFAST ON THE RUN (AND A CHOCOLATE LOVERS DREAM!). MAKE A BATCH, SLICE THEM UP AND PACK CONVENIENTLY IN YOUR HANDBAG FOR THOSE TIMES WHEN YOU’RE ON THE GO! } Contributor: Brooke Meredith { INGREDIENTS } BREAKFAST BARS 3 cups Special K Gluten Free 1 cup desiccated coconut ¼ cup pepita seeds ¼ cup flaxseeds ¼ cup sunflower seeds 4 tablespoons coconut oil 2 tablespoons honey or rice malt syrup   “RAWTELLA” ¼ cup coconut oil,
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