Recipes from Autumn 2022 issue of True Natural Health

(Healthy pantry staples are available via here (affiliate link)


150 ml plant-based milk

3 tbsp chia seeds

Handful (1/2 cup) of blackberries (fresh or frozen)

Handful (1/2 cup) of blueberries (fresh or frozen)

1/2 frozen banana (medium) ** must be frozen

1/4 cup coconut yogurt

2 tsp açai powder (optional)

1/8 cup muesli of choice 



Blend together blueberries, blackberries, banana, and coconut yogurt. Pour on top of prepared chia pudding. Top with fresh blueberries & muesli. 


Chia Pudding:

Mix 150 ml plant-based milk with 3 tbsp chia seeds. Stir after 10 min and then leave in the fridge for a minimum of 45 minutes (preferably overnight).


Açai Cream:

Blend together a handful of blackberries, blueberries, 1/2 frozen banana, 100 g coconut yoghurt and 2 tsp açai powder.





Vary the above amount and types of grain/nuts/seeds to suit your taste and pantry supplies. I never make the same tasting muesli because I always switch up the ingredients. 



  1. Preheat the oven to 150℃/ 300℉ (fan-forced).
  2. In a large baking tray, mix all of the dried ingredients together.
  3. In a small pot place the oil and sweetener, heat gently for a minute or two (do not boil). Drizzle over the dried ingredients to coat evenly.
  4. Toss through the mixture to coat as evenly as possible.
  5. Place in a preheated oven, stirring every 15 minutes or so until evenly browned or toasted as much as you want it to be.
  6. Remove from the oven, cool and if you like you can add:
  7. ½ to 1 cup of wheat germ (optional)
  8. Sultanas, raisins, currants, craisins, goji berries or any other dried fruit desired (optional) 


Store: Once completely cooled store in an airtight container in a cool pantry or the fridge.