After a couple of high intensity weeks I’m back home for two weeks and it feels great. It took me this weekend but I’m finally posting my Monday vlog in collaboration with Anima Mundi Herbals and I’m very excited for you to see it. When they approached me and suggested we work together I was thrilled, I love their sleek look and golden company values. They care where their products come from and that is so lovely.

I’ve included three recipes here using a selection of their goods. First I made a green liver vitality smoothie for breakfast which is really creamy and only has a hint of green flavour. That was a nice surprise using their liver vitality powder, even though it contains spirulina which I usually don’t like the taste of and a whole bunch of other green herbs it really doesn’t taste that green. I also added their coconut cream powder which added a nice fullness to the smoothie.

Secondly I made a tahini chai latte using their adaptogenic mushroom powder as well as their plant based collagen. I think both these things have been trending for a while online and while adaptogenic powders are derived from mushrooms, collagen is usually derived from dead cows. I think it’s awesome that Anima Mundi has made this plant based collagen enhancing compound which is completely cruelty free and vegan. We don’t need to harm other beings to be beautiful. Don’t you agree? The powders themselves have very little flavour and lend themselves to a variety of drinks or treats. The adaptogenic powder has some caco in though and leaves a subtle hint of chocolate in anything you use it for. Next up I’m going to add some to my nut and fruit snack balls. Maybe a variety of these, or these, or these, haha.

Finally I made a bonus recipe which is not featured in the video but is all yours here if you scroll to the last recipe. It’s a ginger kombucha drink flavoured with apple juice and raspberries. To the drink I added Anima Mundi’s Happiness Tonic which again doesn’t have a flavour but is a concoction of herbs and plants that are soothing and hormone balancing. It should work as a stress reliever and I have yet to find out if it works for me. I’m adding it to both my water, tea and kombucha at the moment to keep my nerves at bay. So much studying, blogging and working with no extra hours in the day can be challenging sometimes and I enjoy adding the happiness drops to my day to aid  me with my daily tasks.

I’m happy to let you know that Anima Mundi is offering you 15% off your purchase until the 31/12/2017 with the code: goodeatings. Enjoy! x


YIELDS: 1 serving /  TIME:  10 min


1/2 cup apple juice, or other liquid of your choice
1 pear
1/4 avocado
4 medium florets frozen cauliflower
3 cubes frozen spinach
4-5 walnut halves
1 tbsp lemon juice
1 tbsp liver vitality greens powder
1/2 tbsp coconut cream powder

To serve:

Plant yogurt
Cinnamon granola
Puffed amaranth
Golden raisins, or other dried fruit

Simply blend all the smoothie ingredients until smooth in a high speed blender.

Pour into a bowl and if you’d like to make the yogurt heart shapes in the smoothie dollop plant yogurt into the bowl evenly. Using a chopstick or similar draw the stick through the dollop to create the heart. See video for more instruction.

Top with your favourite toppings, I’ve listed mine here to the left.


YIELDS: 1 servings /  TIME:  10 min

Chai tea latte:

1/2 cup black tea, I used assam
1/3 cup plant milk, I use oat or soy
1/2 tbsp tahini
1 or more tsp of liquid sweetener, to taste and I used brown rice syrup
1 tsp adaptogenic mushroom powder
1/2 tsp plant based collagen
1 tsp chai spice blend, see instructions for spices and ratio
1/4 tsp vanilla extract, optional

To serve:

Frothed plant milk
Dusted cinnamon
Edible dried flower petals, optional

If you’d like to make your own chai spice blend here is the recipe:

Mix 2 tbsp ground cinnamon, 1 1/2 tbsp ground cardamom, 1 1/2 tbsp ground ginger, 1 tsp ground cloves, 1/2 tsp ground black pepper and 1/2 tsp ground nutmeg. Store in an air tight jar/container.

To make the latte combine all the ingredients in a small sauce pan and heat while whisking vigorously. If you’d like you could blend all the ingredients together before heating them in the sauce pan to get an extra smooth latte.

Pour into a mug or glass and add your frothed mylk as well as dust with cinnamon.

If you’d like your latte to look extra pretty sprinkle some edible flower petals on top just before serving.


YIELDS: 1 servings /  TIME:  5 min

3/4 cup ginger kombucha
1/4 cup apple juice
30 – 40 drops happiness tonic
4-5 thawed frozen raspberries
Ice cubes

Place your raspberries at the bottom of a glass and add a couple of ice cubes.

Pour in one part apple juice followed by the happiness tonic drops.

Pour over your ginger kombucha and enjoy!