3 Recipes To Celebrate St Patrick's Day


As we promised, we have pints, pizza and a sweet treat for you! You'd be silly to think we weren't swapping out some of the ingredients to create more nourishing versions of the aforementioned comfort foods!

So join us for a green pint, some gluten-free pizza and a healthy sweet treat.


  • 1/2 cup almonds
  • 1/2 cup mixed seeds (sunflower, chia, hemp, pepitas etc.)
  • 2 tbsp Food Matters superfood greens powder
  • 1/2 cup coconut butter
  • 1/4 cup nut butter
  • 1/4 tsp vanilla
  • 4 dates
  • 2-3 tablespoons of coconut oil
  • 1/2 cup shredded coconut


  1. Place all ingredients in the food processor except the coconut, process until combined well.
  2. Roll the mixture into small balls and roll into shredded coconut.
  3. Refrigerate for 30 minutes while the balls set.



  • florets from 1 cauliflower
  • 3/4 cup almond flour
  • 1 tablespoon dried oregano
  • sea salt and freshly ground black pepper
  • 3 organic eggs, beaten


  1. Preheat the oven to 200°C / 400°F and line a baking tray with baking paper.
  2. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture and place in a mixing bowl. Add the almond meal, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.
  3. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Depending on preference, you could make 2 small bases or one large. We find the small bases work better and cook more evenly.
  4. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the super green basil pesto. Remove the crust from the oven. Cover it with pesto sauce, halved tomatoes & parmesan cheese and put it back in the oven for 5-10 more minutes. Take it out the oven and top with fresh basil, arugula & a squeeze of lemon juice.


  • 1 cup activated nuts of your choice
  • 1 bunch of basil
  • Juice of 1 lemon
  • 1 clove of garlic, crushed
  • pinch of sea salt
  • 1/4 cup good quality olive oil
  • 1 tablespoon Food Matters Superfood Greens


  1. In a food processor, place your nuts and process them until they are roughly chopped, add basil, avocado, lemon juice, garlic, superfood greens & garlic. Pulse a few times until blended well. Slowly add the 1/4 cup of olive oil while food processor is running.
  2. Blend until creamy and pesto comes together, add a pinch of salt and pulse a few times.


  • 1 cup kale (stems removed) or spinach
  • 1 cup coconut milk
  • 1/2 cup chopped pineapple
  • Juice of 1/2 lemon
  • 1 tablespoon Food Matters Superfood Greens
  • 1 teaspoon turmeric
  • sprinkle of bee pollen (optional)


Blend altogether and enjoy!

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