A bunch of IQS recipes

A handful of IQS recipe favourites, just for you!

You can find these and more recipes like them here.


Flower Power Eggs

Makes: 4

Preparation time: 3 minutes

Cooking time: 5 minutes

For a pop of colour, try this recipe with orange, yellow and green capsicums. The kids will love it.

  • coconut oil, butter or ghee for greasing
  • 1 red, green or orange capsicum, or a mixture
  • 4 eggs
1. Cut the capsicum into four 1.5 cm thick rings and place in a lightly oiled frying pan over low heat.
2. Crack an egg in the middle of each ring, then cover and cook for 3-5 minutes until cooked through.
3. If you like your yolks rm, break the yolks and then cover and cook over low heat until both whites and yolks are firm.
Tricky Tip: Use the leftover capsicum in a soup, salad, juice or casserole.
Green and Lean Protein Machine
Preparation time: 2 minutes
Serves: 2
Replenish your body with this protein-rich green smoothie after a tough workout.
  • 2 cups coconut water
  • 1 1/2 cups baby spinach leaves
  • 1 1/2 Lebanese cucumbers, roughly chopped1/2 small bulb fennel, leaves removed, roughly chopped1 large handful of mint leaves, torn1/3 medium avocado, fresh or frozen1 tablespoon chia seeds2 scoops vanilla protein powder (check that it is free of sweeteners and sugar)
Throw all ingredients into a blender. Blend until smooth. Add extra water if you prefer a thinner consistency.



Choc Berry Mud

This is gloriously simple, 100% nutritious and tastes as good as any sorbet I’ve eaten…perhaps a little creamier, even! I use the quantities below to make four smaller serves and pour into little teacups and freeze. I pull one out, let it thaw for about an hour, and eat on hot afternoons when I need chocolate.
Serves: 2
  • 1/2 cup frozen berries (when strawberries are in season I freeze in bulk, otherwise supermarket frozen blueberries or raspberries are great)
  • 1⁄2 soft avocado
  • 1 cup baby spinach leaves
  • 1⁄4 cup raw cacao powder
  • 2 trays ice cubes
  • pinch vanilla powder
  • 1⁄2 teaspoon stevia
Blend the lot in a blender, preferably a high-powered one. If you’re using a regular blender or stab-mixer, add a little water. Pour into bowls and serve immediately.



Crunchy-Nut Cheesecake

I made this one hot afternoon with my friend Claire. We just added bits of this and that until we got the right consistency and feel. We dropped the base at one point (and mooshed it back together) and didn’t have a temperature gauge on the oven. And still it worked out a treat. Proof that you can’t stuff this thing up!

The base:

  • 1 cup coconut, shredded or desiccated
  • 1 cup pistachios, shelled (or hazelnuts)
  • 1 cup (150g) almond meal (or other nut meal or Lsa)
  • 1⁄2 cup butter, softened to room temperatureThen the filling:
  • 2-3 boxes (250g each) Philadelphia cream cheese (or make your own), room temperature
  • 1 egg
  • dash vanilla powder
  • 2 tablespoons plain, full-fat yogurt or sour cream
  • 1/4 cup coconut cream
  • 1⁄2 cup-ish rice malt syrup (to taste)
Preheat oven to 160 C. Crush pistachios in a food processer until they are semi- fine chunks. Add in coconut, almond meal and butter and rub with your fingers. The more you rub, the more you’ll release the oils in the nuts and achieve the right dough-like consistency. Add more butter if required.
Press into a baking paper-lined 9 inch spring form pan (line the inner ring and base separately). Cover the base and sides with your mixture to an even thickness, about 1/2cm.
Bake for 5-8 minutes, until it starts to turn golden.
Remove and allow to cool fully.
Meanwhile, in a large bowl, mix all remaining ingredients. Don’t over-mix, and try to keep aeration to a minimum while stirring – it will make the thing puff up…then collapse during cooking.
Spoon the mixture into the base and return to the oven for 20-30 mins or until the mixture pulls away from the base a little and the centre is custard-like (don’t overcook). Place in the fridge to rm for two hours.
Be sure to allow several hours to cool before serving, otherwise it can taste too egg-y



Vegan Chocolate Mousse

Preparation time: 3 hours
Serves: 4–6

Running low on time? This Vegan Mousse can be whipped up as a special dessert in minutes and left in the fridge for hours without any extra effort needed.

  • 1 x 400ml can coconut cream
  • 1/4 cup chia seeds
  • 1/2 cup raw cacao powder
  • cacao nibs, optional
  • 1/4 cup rice malt syrup
  1. Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4–6 serving glasses. Sprinkle with cacao nibs if desired.
  2. Chill in the fridge for at least 3 hours, or until firm.
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