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Coco Rough Bowl

    Ingredients:
  • 2 Amazonia Coconut Smoothie Packs
  • 80ml coconut milk
  • 1 frozen banana
  • 1 handful coconut flakes for extra texture (optional)
Directions:

Combine all ingredients in a blender until smooth and creamy. If using extra coconut flakes, add towards end and pulse. Spoon into a bowl and garnish with your choice of toppings. Serve immediately.

Açaí Chia Jam

    Ingredients:
  • 1 Amazonia Açaí Smoothie Pack
  • 1 tbsp. sweetner of choice (maple syrup, rice malt syrup, honey)
  • ¹/₃ cup chia seeds
Directions:

Combine Amazonia Açaí Smoothie Pack and sweetener into a saucepan and melt over a medium heat. Add chia seeds and stir until it is a thick consistency. Remove from heat. Once cooled, transfer into a glass jar. Keep sealed and refrigerated.

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Vanilla Protein Pancakes

    Ingredients:
  • 2 tbsp Amazonia Raw Protein Isolate - Vanilla
  • ¹/₂ heaped cup buckwheat flour
  • ¹/₂ tsp. baking powder
  • 1 tsp. vanilla bean powder
  • 1 tbsp. mesquite powder, optional
  • 2 organic eggs, separated
  • 1 ripe banana, mashed
  • ¹/₄ cup raw cashews
  • ³/₄ cup filtered water
  • 4 medjool dates
  • 1 tbsp. hulled tahini
  • ¹/₄ tsp. himalayan salt
  • Choc-Tahini Sauce
  • 2 tbsp. cacao powder
  • 1 tbsp. hulled tahini
  • 1 tbsp. coconut nectar
  • Boiling water, add until desired consistency is reached
Directions:

1. Firstly, prepare choc-tahini sauce. Combine all sauce ingredients in a small bowl and mix until smooth, set aside. 2. Combine all dry pancake ingredients in a mixing bowl, mix well. 3. Place remaining ingredients (except egg whites) in a blender, blend until smooth. Add to dry mixture, mixing well. 4. Beat egg whites until firm peaks form and then gently fold into the pancake mixture. 5. Place coconut oil in a non-stick pan and allow to melt over low-medium heat. 6. Add a small amount of the pancake mixture and leave to cook for 1-2 minutes (or until bubbles start to form). 7. Flip and allow the other side to cook for another minute or so. Repeat this process for the rest of the mixture. 8. Serve with a drizzle of choc-tahini sauce and your choice of fruit.

Probiotic Coconut Yoghurt

    Ingredients:
  • 1 serve Amazonia Raw Pre-probiotic
  • 2 Amazonia Coconut Smoothie Packs
  • ¹/₂ coconut milk
  • 1 tsp. vanilla extract or powder (optional)
  • Fresh berries for topping (optional)
Directions:

Blend all ingredients together. Transfer mixture to a glass jar and cover with cheesecloth or paper towel. Allow to sit at room temperature for 24-48 hours - this allows the mixture to culture. Once the yoghurt has the desired tang and thickness, seal and refrigerate.

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Quick Breakfast Quinoa

    Ingredients:
  • 1 serve Amazonia Raw Prebiotic Women's Multi
  • ¹/₂ cup quinoa
  • 1 cup coconut milk
  • 1 tbsp. desiccated coconut
  • ¹/₂ tsp. cinnamon
  • 1 tbsp. sweetener of choice (optional)
Directions:

Cook quinoa according to package directions in coconut milk. Combine cooled quinoa with remaining coconut milk, cinnamon and sweetener of choice. Toppings Serve topped with a sprinkle of Raw Prebiotic Women's Multi Powder, coconut yoghurt and fresh berries.

Yoghurt Berry Bowl

    Ingredients:
  • 1 serve Amazonia Raw Workout
  • ³/₄ cup coconut yoghurt
Directions:

Spoon coconut yoghurt into a bowl and swirl through Amazonia Raw Workout. Sprinkle with granola and fruit. Toppings Granola, fresh fruit such as berries and mango.

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Creamy Açaí Oatmeal

    Ingredients:
  • 1 tsp Amazonia Organic Freeze Dried Açaí Powder
  • ¹/₂ cup regular rolled oats
  • 1 cup liquid (water or coconut milk)
  • Sweetener, dates, maple syrup (optional)
Directions:

Bring liquid to boil and gently stir in oats. Reduce heat and simmer until all liquid is absorbed. Sprinkle Amazonia Organic Freeze Dried Açaí Powder, add chosen toppings and serve immediately. Toppings Fresh fruit such as banana, strawberries or blueberries, with a dash of non-dairy milk poured on top.

Performance Protein Bars

    Ingredients:
  • 2 scoops of Amazonia RawFIT Performance Protein Rich Dark Chocolate
  • 1 cup coconut flour (1/2 cup)
  • 1/2 cup almond flour
  • 1/4 c cacao powder (2 t)
  • 1/4 c cacao nibs/dairy free choc chips
  • 1/2 c peanut
  • 1/2 c rice syrup
  • dairy free milk
Directions:

1. Mix dry ingredients in one bowl 2. In a separate bowl melt Coconut Oil, Nut Butter and Rice Malt Syrup until combined 3. Pour melted mixture into the dry mix and stir. Add a dash of Almond Milk if needed. 4. Press into a lined Baking tray or dish 5. Place into fridge until set before cutting into Bars.

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Tender Jack Curry Bowl

    Ingredients:
  • Amazonia Tender Jack Curry
  • Brown Rice
  • Capsicum
  • Carrot or vegetable of Choice
  • Herbs & chili
Directions:

Place a non-stick pan over medium heat. Empty Tender Jack contents of pouch into pan. Cook for 5-10 minutes or until contents are heated through. Serve over brown rice with capsicum, carrot or vegetables of choice, garnish with herbs and chilli.

Smokey BBQ Tender Jack Tacos

    Ingredients:
  • 2 cloves of garlic
  • small handful of coriander
  • 3/4 cup of corn
  • 1 lime
  • 1 avocado
  • pinch of salt
  • pinch of pepper
  • olive oil (to cook)
  • 1 pack of Amazonia Tender Jack - Smokey BBQ
  • 3 gluten free tortillas
  • 3 tbsp vegan chipotle mayo
Directions:

Directions 1. On a chopping board, slice garlic and coriander into small pieces 2. Once chopped, put garlic, coriander, corn and the juice of 1/2 of the lime into a small bowl and mix well with your hands until a corn salsa forms 3. Set corn salsa aside 4. In another small bowl, mash avocado, juice of 1/2 of the lime and salt and pepper to taste until a guacamole is formed. 5. Heat olive oil in a frying pan 6. Once the pan and oil are hot, fry up the Amazonia Tender Jack - Smokey BBQ in the pan for 5 minutes 7. Warm the soft taco shells in either the microwave or oven 8. On a plate, stuff the taco shells with Amazonia Tender Jack - Smokey BBQ, fresh corn salsa, guacamole, vegan chipotle mayo and fresh coriander. (Makes 3 tacos) Prep time: 15 minutes Cooking time: 5 minutes

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Chia pudding recipe

    Ingredients:
  • 1 serve Amazonia RawFIT Collagen Build
  • ¹/₂ cup Chia Seeds
  • 2 cups Coconut Milk
  • 1 tsp Cinnamon
  • 1 tbsp Maple Syrup
Directions:

Method 1. In a small saucepan add all ingredients except chia seeds. 2. Once the mixture is combined, add in chia seeds and stir through. 3. Place in fridge to set overnight or for a few hours. 4. Top with nuts, fresh fruit or coconut yoghurt.

Smokey BBQ Pizza

    Ingredients:
  • 1 Amazonia Tender Jack - Smokey BBQ
  • 1 Pizza Base
  • Tomato Paste
  • 1 Bag Vegan Cheese
  • Spinach
  • Red bell peppers
  • Chopped chilli/flakes
Directions:

1. Preheat oven to 180C 2. Cook Tender Jack as per package instructions 3. Spread tomato paste evenly across pizza base, add Tender Jack and other toppings 4. Bake for 10 - 15 minutes or until crisp and golden brown. Enjoy!

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Tender Jack Poke Bowl

    Ingredients:
  • 1 packet Amazonia Tender Jack Teriyaki
  • 1 cup Sushi Rice
  • 1/2 cup Water
  • 1 tsp Rice Vinegar
  • 1/2 tsp Salt
  • 1/2 tsp Brown Sugar
  • Optional;
  • Chopped Cucumber
  • Edamame beans
  • Shredded carrot/salad
  • Seaweed
  • Sesame Seeds
Directions:

Rice 1. Wash Sushi rice in cold water until clear. 2. Cook Rice with water on medium heat until fully absorbed. 3. Once cooled slightly, add in Rice Vinegar, Salt and Brown Sugar. Stir to combine. Jackfruit - Assembly - 1. Transfer Rice into 2 bowls 2.Place cooked Teriyaki Tender Jack on top and add Salad. Optional: Garnish with Black and White sesame seeds

Choc Blueberry Pancakes

    Ingredients:
  • 1 cup rolled oats
  • 1 medium ripe banana
  • 1 cup almond milk
  • 1 tbsp cacao powder
  • 1 tsp baking powder
  • 3 tbsp @amazoniaco slim + tone protein ​- optional: 1 tbsp sweetener of choice
Directions:

Method: - ?Add all ingredients into a blender, till a smooth thick batter forms - Heat up a fry pan, grease with coconut oil and cook for approximately 1 minute on each side. Top with blueberries or your favourite toppings

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Summer Vanilla Peach Smoothie

    Ingredients:
  • 1 serve Amazonia RawFit Thermo Burn Protein Vanilla Toffee
  • 1 cup frozen mango
  • 1/2 fresh beach
  • 1 frozen banana
  • 1 cup almond milk
  • Optional: 1 tsp Amazonia RawFIT Collagen Build
Directions:

Directions: Combine all ingredients in a blender until smooth and creamy. Pour into a glass and decorate with your choice of toppings. Serve immediately and enjoy!

High Protein Vegan Brownie

    Ingredients:
  • 1 cup gluten free flour
  • 1 scoop Amazonia RawFIT Thermo Burn Protein triple choc truffle
  • 1/2 cup cocoa powder
  • 1 cup apple sauce
  • 1/3 rice malt syrup
  • 3/4 cup almond milk
  • 2 tsp baking powder
  • pinch of salt
  • Optional: 1 cup chopped dark chocolate
Directions:

Method 1. Preheat oven to 180C 2.Mix all dry ingredients together in one bowl 3. Mix in all wet ingredients in a smaller bowl 4. Combine both wet and dry ingredients and fold gently 5. If using, stir through dark chocolate 6. Pour mixture into a small, lined baking tray and bake for approximately 25 minutes or until desired texture

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Pumpkin maple mousse parfait

    Ingredients:
  • 2 cups of pumpkin puree or steamed pumpkin
  • 2 tbsp Raw Slim & Tone protein - vanilla cinnamon
  • ¼ cup of maple syrup
  • 2 tablespoons almond butter
  • 1 tsp vanilla extract
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • @lovingearth Nutty Mr Maple Chocolate Popcorn
Directions:

Step 1 If steaming pumpkin, prepare and let cool completely before using. Step 2 Combine all ingredients into a blender and puree until smooth. Step 3 Place into the fridge to set for a few hours or overnight to thicken. Step 4 When ready, pour the mousse into a serving glass. Top with popcorn and chocolate, enjoy!

Trick or treat protein popcorn

    Ingredients:
  • 1/2 cup unpopped popcorn
  • 1/2 tsp salt
  • 1 block of dark chocolate (minimum 70%)
  • 1/4 cup sunflower seeds
  • 1/4 cup cranberries or dried fruit of choice
  • 1/4 cup chopped nuts of choice
  • RawFIT Thermo Burn protein triple choc truffle
Directions:

Pop your popcorn in a popcorn machine or pan until all the kernels are popped. Transfer to a large bowl. In a saucepan over medium-high heat, melt your dark chocolate, let cool slightly and stir in protein powder. Pour the chocolate over your popcorn and stir until popcorn is fully coated. Sprinkle over other ingredients and toss. Pour mixture onto a parchment paper and place in fridge until chocolate is set.

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Tender Jack Teriyaki Tacos

    Ingredients:
  • 1 packet Amazonia Tender Jack Teriyaki
  • 1/2 red cabbage, shredded
  • Black Corn Tortillas (Soft)
  • Pickled ginger
  • Coriander
  • 1 Lime, sliced
  • Himalayan Pink Salt
  • Pepper
  • Sesame seeds
Directions:

Jackfruit - 1. Cook Tender Jack as per instructions on the package. Remove and set aside. Assembly - 1. Heat Tacos to soften 2. Layer cabbage, tender jack and coriander 3. Garnish with sesame seeds, lime and ginger 4. Enjoy!

GFGluten Free VVegan PPaleo