Archive | Recipes

How To Have A Healthy Halloween

While Halloween is not traditionally a British holiday, each year, it seems more and more kids are ringing the doorbell come the 31st of October. So what to do if your kids want to celebrate Halloween?

Host Your Own Party

Having your own party allows you to go wild in the kitchen, cooking up all the healthy/vegan recipes you can think of. Having the kids in the house lets you to make sure they’re only eating the good stuff- and makes for a fabulous time for the adults as well.

Trick or Treat, then introduce the Swapping Fairy

If your kids are adamant about going trick or treating, they don’t have to miss out. Let them go wild, then when they come home with a bag full of sugar, swap each non-vegan/sugar-laden treat with something more enticing. This could be a Black Bean Brown (recipe below), money, dried fruit- whatever your kid’s favourite treat is! You can even have them put it at the end of the bed and have the ‘swapping fairy’ come overnight.


Black Bean Brownie Recipe

to make for your party or to swap the bad lollies for!

1 can black beans (rinsed)

2 chia eggs

3 tbsp coconut oil

3/4 cup raw cacao powder

1 tsp vanilla extract

1/2 cup coconut sugar

1/2 tsp baking powder

1 tbsp cashew butter


  1. Preheat oven to 180 degrees C.
  2. Lightly grease a medium/small sized cake tin.
  3. Prepare chia egg by combining 2 tbsp of chia seeds with 6 tbsp water in a glass. Refrigerate for five minutes.
  4. Add remaining ingredients (except cashew butter) and pulse in food processor until smooth.
  5. Evenly distribute the batter into the tin and smooth the top.
  6. Optional: Melt cashew butter and drizzle through batter.
  7. Bake for 30-35 minutes or until the tops are dry and the edges start to pull away from the sides.
  8. Remove from oven and let cool for 30 minutes before removing from pan. The insides are very fudgy so don’t worry if they seem slightly moist inside.
  9. Store in an airtight container for up to a few days.

Recipe adapted from Minimalist Baker’s Black Bean Brownies.


Celebrate National Kale Day | KALE RECIPE


National Kale Day is upon us (6th October) and it is arguably our favourite day of the year.

While Kale has made it to the mainstream, it’s often easy to forget the amount of goodness packed into these little leafy greens.

Just one cup of raw kale…

  • contains just 33 calories
  • provides 134% of your daily vitamin C needs
  • provides 684% of your daily vitamin K needs
  • provides 204% of vitamin A
  • is an excellent source of calcium and iron

On top of this, studies suggest that Kale has healing compounds which have been shown to suppress cancer.


But how can you pack more of this leafy green into your busy schedule, and get the kids to enjoy the taste?

Well, apart from our flavour packed, award winning raw kale chips, here is one of our favourite recipes that you can take along to all those Kale Day parties you’ve been invited to.


Kale, Quinoa and Pomegranate Salad

Serves 1 or 2 as a side salad

2 cups of massaged raw Kale

1 cup cooked and cooled Quinoa

1 cup of pomegranate seeds


1/2 cup walnuts

3 tbsp olive oil

2 tsp lemon juice

1 clove fresh garlic

5 tbsp shaved vegan Parmesan


Toss together cooked quinoa with massaged kale and add in pomegranate seeds. Blend walnuts, olive oil, lemon juice, garlic and vegan Parmesan in food processor until creamy.


Recipe: Banana & Almond Ice Cream

 Almond Ice Cream Vegan Recipe Freeze-Dried Strawberries

Whip up this delicious recipe from the clean eating kitchen of instagrammers @bali.zest. They were looking for something to cool them down one hot and sunny London afternoon (an occurrence rare enough to celebrate with ice cream!) and came up with this refreshing almond treat. Topped with freeze-dried strawberries for the perfect finish.

 As Light As A Feather…

inSpiral’s Freeze-Dried Strawberries are as light as a feather and as beautiful as they are delicious. Flash frozen at their optimum peak, freeze-dried fruits can be fresher than fresh and, unlike regular dried fruits, maintain their vibrant colours and full spectrum of nutrients. A freeze-dried grape is purple but a sun-dried grape is brown.

Banana & Almond Ice Cream Recipe – with Freeze-Dried Strawberries:


3 frozen bananas

2 tbsps. almond butter

150 ml almond milk

1/2 tsp.  cinnamon

You could also add Lucuma to this vegan recipe to add a maple caramel tone.


Simply blend all the above ingredients in a food processor. If you have an ice cream maker, you can transfer the mix for a smoother texture, but this is not necessary.

Top with inSpiral’s  Freeze-Dried Strawberries and maybe some Raspberry Coconut Pecks too – and enjoy! :strawberry::strawberry:


inSpiral Freeze-Dried Strawberries


RECIPE: Beetroot Houmous

What better way to celebrate Spring and National Vegetarian Week than with this vibrant beetroot houmous recipe. Packed full of flavour from the different herbs and spices and served with crushed pistachios for an extra crunch, this recipe certainly puts ordinary houmous to shame!

Beetroot Hummus Ingredients

Beetroots are incredibly versatile and have high nutrtional value too. They contain folic acid, fibre, manganese and potassium and also have high antioxidising properties. Chickpeas are also an excellent source of protein and slow releasing carbohydrates, helping you to stay fuller for longer.

Beetroot Hummus Ingredients 2
We love this recipe smothered on our Raw Crackits but would also recommend it with crudités, dolloped on salads or simply on it’s own for a healthy and delicious snack.


Roasted Beetroot Houmous Recipe:

Beetroot Hummus

Ingredients (serves 4-6): 

2 medium beetroots
250g of cooked chickpeas
2 tbsps of tahini
The juice of 1/2 a lemon
3 garlic cloves
2 tbsps of balsamic vinegar
1 tbsp of olive oil
2 sprigs of fresh thyme
2 sprigs of fresh fennel
1 bay leaf
A pinch of sea salt
Freshly ground black pepper

To serve
Extra virgin olive oil
Crushed pistachios
Fresh fennel
Micro vegetables
Freshly ground black pepper

– Preheat the oven to 18oºc and line a baking tray with baking paper.
– Peel the beets and cut them into quarters or eighths, depending on the size.
– Place them on the tray and drizzle them with olive oil and balsamic vinegar.
– Add the peeled and lightly crushed garlic, fennel, thyme and bay leaf and season with a pinch of salt and black pepper.
– Cover the tray with tin foil and bake for 30 to 45 minutes.
– Remove from the oven and allow to cool slightly before removing the tin foil.
– Remove the bay leaf and thyme and add everything to a food processor including the roasting juices.
– Add the chickpeas, tahini, lemon juice and a drizzle of olive oil and blend until a thick texture forms.
– Serve on a plate (or on our Raw Crackits!) with a drizzle of olive oil, a handful of roughly chopped pistachios, fennel, micro vegetables and a sprinkle of freshly ground black pepper.

Garlic Crackits with Dip-new-box
Recipe & Photo Credit: @miss_vite


RECIPE: Raw Acai & Blueberry Cheesecake


Last month, inSpiral launched a #loveberrybowl competition on social media to inspire people to get creative in the kitchen and upload a picture of their culinary creations using our granola bites. We had some amazing entries showing just how versatile the bites can be, from smoothies to breakfast bowls to raw cakes and even fruit lollipop toppings!

It was hard to pick a winner, however we decided that this raw acai and blueberry cheesecake by @rawsomemagic that used granola bites in the base was the winner! Thank you to everyone that entered.

(makes 1 small cake – approx 12cm)

For the base:

  • 1 packet of inSpiral chocolate granola bites
  • A few medjool dates (pitted)
  • 1/3 of a cup of raw cacao paste (melted)
  • A dash of mint extract (you can use raw mint chocolate instead of cacao paste and mint extract if desired)
  • 1/2 a cup of fresh or frozen raspberries.

For the filling:

  • 1 cup raw cashews (soaked for 4+ hours and drained)
  • 1/2 a cup of young coconut meat
  • 2 tbsps of coconut oil (melted)
  • 3-5 tbsps of maple syrup (depending on your taste)
  • The juice of 1/2 a lemon
  • Lemon zest (optional)
  • 1 tsp of acai berry powder
  • 1 tsp of blueberry powder


For the base, blend everything in a food processor except the raspberries until a sticky mixture forms. Press the mixture into the bottom of a lined tin and evenly place the raspberries over the top. Place in the fridge while you start making the filling.

For the filling, place everything in the food processor except the acai and blueberry powder and blend until smooth. Pour half of the filling over the base and spread evenly.

Finally, add the acai and blueberry powders to the rest of the filling and blend again. Pour it over the first layer of filling and spread evenly.
Freeze overnight or for at least 8 hours before serving. ❤️

*If you would like to make a larger cake, simply double the recipe ingredients.

@rawsomemagic 2


RECIPE: Cacao Chia Cookies

Nutritional Benefits of Raw Cacao:

“Raw cacao powder contains around 130mg of magnesium per 100g. Magnesium is needed for healthy bones and teeth (it’s not all about calcium). It is also required for recovering from tiredness and fatigue, supporting healthy energy levels and for the health of the nervous system. So anyone living a full and busy life may benefit from using raw cacao powder. Magnesium is also needed for normal psychological function so raw cacao is something we can use if we want to support how we think and feel! This might be why we reach for it when we are feeling less than bouncy!

Cacao powder also contains zinc, which is great for healthy skin and hair. It protects our cells from oxidative stress, bones, the immune system and healthy testosterone levels in men. There are also B vitamins present in raw cacao powder and other trace minerals.” – Nutricentre.

Cacao Chia Cookie Recipe:

These chocolatey chia cookies are deliciously soft and satisfying, made with smooth raw cacao powder and raw cacao nibs for an extra crunch, making the perfect indulgent treat. Chia seeds are one of the best plant sources of omega 3 fatty acids which are important for a healthy heart, blood pressure and cholesterol. Plus, they will leave your kitchen smelling heavenly.

SQU580Ingredients (makes 10 cookies)

1 cup of almonds
1 cup of hazelnuts
1 cup of buckwheat flour
1 tbsp of maple syrup
1 tbsp of coconut sugar
¼ cup of water
5 medjool dates
3 tbsps of raw cacao powder
3 tbsps of chia seeds
2 tbsps of coconut oil
2 tbsps of chocolate almond spread
½ cup of cacao nibs


Place the nuts in a food processor and blend for a minute or two until a flour forms, then add all of the remaining ingredients except the cacao nibs and blend again until a sticky dough forms.

Scoop about a tablespoon into your hands, roll it into a ball and then flatten it using a spatula onto a lined baking tray so that they are nice and thin. Keep doing this until all the cookies are on the tray. Once they are all on the tray, sprinkle some cacao nibs over each cookie and press them into the mixture.

Bake in the oven for about 20 minutes at 180C, until the cookies are firm and starting to slightly brown. Then leave them to cool for a few minutes before enjoying.

This recipe was adapted from @deliciouslyella by @bali.zest.


RECIPE: Cauliflower Hot Chocolate

This healthy hot chocolate recipe is an unusual take on a traditional hot chocolate and may seem strange to some, but is the perfect winter warming drink to satisfy your sweet tooth. It’s also a great way to sneak some extra veggies into your diet, whilst making the hot chocolate extra creamy.

Cauliflower is incredibly versatile and contains an array of nutrients, vitamins, antioxidants, minerals and phytochemicals. Raw cacao not only contains a very high antioxidant content, but is also an excellent source of magnesium – good for both brain and heart function.

So try this superfood power combination when you are next craving something sweet – you won’t even realise it’s healthy!

Cauliflower Hot Chocolate Recipe

healthy hot chocolate, cauliflower hot chocolate, inSpiral, raw cacao, cacao nibs, coconut sugar

Ingredients (Serves 1):

250ml of rice milk or coconut milk
200g of steamed cauliflower
2 tbsps of raw cacao powder
2 tbsps of cacao nibs
2 tbsps of maple syrup or coconut sugar
1 tbsp of cashew butter or almond butter
1 tsp of vanilla powder
1/2 tsp of cinnamon (optional)


Simply blend all of the ingredients into a rich and creamy smoothie, and enjoy!

Recipe from: 5 Steps to Becoming a Superfoodie by Jesse Van Der Velde

Photo credit: @ohmygoodness_au 
Photography: Samara Clifford
Styling: Carlie Monasso


RECIPE: Loveberry Bowl

@thehungrywarrior - loveberry superbites

So many people make the mistake of skipping breakfast, leaving the temptation to overeat at lunchtime or snack on unhealthy things until then! So why not get creative with breakfast like Shabnam has and try combining two popular favourites in one delicious bowl – porridge and smoothies!

A healthy breakfast bowl recipe and nutritious combination that will leave you feeling satisfied all the way until lunchtime.

Made up of delicious strawberries, raspberries, goji berries, omega-rich seeds, nuts and whole grains, our raw and organic love berry granola bites make the perfect breakfast bowl toppings. Available in 3 flavours, each contain their own unique superfood content and are dehydrated at low temperatures for optimum nutrition. So why not try them today and brighten up your breakfast and your morning!

Love Berry Bowl Recipe

Ingredients (Serves 1):

Porridge Base:

  • 50g oats
  • 100ml water
  • 100ml almond milk
  • 1 tbsp maple syrup
  • 1 tsp almond butter
  • 1/2 tsp vanilla bean
  • Pinch of Himalayan pink salt

Smoothie Layer:

  • 125g raspberries
  • 1 ripe banana
  • 100ml almond milk
  • Splash of fresh lime juice {about 1|4 lime}


Shabnam topped her bowl with popped quinoa, shredded coconut, inSpiral loveberry granola bites and a handful of fresh raspberries.
However, for an inSpiral twist you can top yours with our raspberry coconut pecks, chia seeds, loveberry granola bites and freeze dried raspberries. 🍓



Cook the oats in the water for about 5 minutes then add almond milk and bring to the boil. Add a sweetener of your choice, the vanilla and almond butter. Stir until blended and creamy.

Blend the raspberries, banana, almond milk and lime until you have a gorgeous smoothie.

Pour the porridge and smoothie into a bowl and top with the popped quinoa, shredded coconut, inSpiral super bites and the fresh raspberries.

Dig in and enjoy!

Thank you so much to the @thehungrywarrior for sharing this photo and recipe with us. 


RECIPE: Supergreens Soup


A favourite family recipe of inSpiral co-director’s Dom and Bella, who eat this green soup for lunch almost every day as it is so delicious and nourishing. Bella says “It’s the only way I can get my boys to eat green vegetables and actually enjoy them and ask for more! Without fail our guests always ask for this recipe before they leave.”

It’s a super quick and easy green soup recipe that literally takes about 5-10 minutes to prepare and is packed with nutrition from all the greens! It’s also perfect for guests that can’t or don’t eat dairy.

Supergreens Soup Recipe

Ingredients (Serves 4) :

  • 1.5 litres water
  • 1.5 tbsp Marigold bouillon powder (or other stock powder)
  • 1/2 cup frozen peas
  • 1 small / medium head of broccoli, chopped
  • 1 large bunch fresh spinach
  • 3 sprigs of parsley
  • 200ml Biona coconut milk
  • Salt & pepper
  • 3-4 tsp inSpiral Green Mix Superfood Powerblend

To serve :

visualisations-of-all-flavoursinSpiral-Green-MixMethod :

In a saucepan bring the water to the boil and add all of the ingredients, except for the ‘Green Mix’ and simmer gently for approximately 5 minutes, or until the peas and broccoli are tender.

Take off the heat and add the Green Mix, blend the soup.

Serve in bowls and decorate with Kale-os and a further sprinkling of Green Mix.

If you like this recipe how about trying our Tantalizing Berry Smoothie recipe using our All Natural Love Mix, perfect for an energising boost.


Thanks to Lisa from My Relationship with Food for the lovely Soup image.


RECIPE: Spooky Spirulina Smoothie

Inspiral Spirulina Smoothie Halloween

With a colour that’s bound to get you in the festive Halloween spirit, give our spooky spirulina smoothie recipe a try this October.

Superfoods are not only incredibly good for your health, but the phytonutrients they contain also work wonderfully as natural food colouring. The spirulina in this terrifying smoothie gives it it’s vibrant, ghoulish colour without the need to add in any other nasty ingredients.

When we checked the ingredients list of a popular brand of green food colouring we found that not only were glucose syrup and sugar the top two ingredients, but it also contained SIX different types of E numbers! Why not simply use nutrition instead of the chemical-laden alternative?

People also love spirulina for its high levels of chlorophyll, essential fatty acids and vast amounts of vitamins. Plus it’s full of essential amino acids that make this smoothie an amazing way to consume your plant based protein. The perfect replenishment for your Halloween party guests!

Go on, give your friends a fright this year by telling them their fruity smoothie is bursting with algae!

Inspiral Spirulina Smoothie Bag


Spooky Spirulina Smoothie Recipe

Ingredients :

Method :

Juice your oranges and carrots before adding both to the banana, spirulina and protein powder. Blend everything until smooth.


Thanks to Kim from A Blackbird’s Epiphany who made our spirulina smoothie and gave us these wonderful images.

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