5 minute recipe for mum - Strawberries stuffed with Nutella chocolate spread

This is a 5 minute recipe for mum.


  • 12 large fresh strawberries
  • 1/4 cup Nutella
  • 1 cup milk chocolate chips, melted
  • 1/4 cup chopped hazelnuts
  • Caster sugar


  • Take out stems of strawberries. Using a small knife, cut out centres; pipe Nutella into strawberries.
  • Use a toothpick each side of each strawberry. Holding toothpick, (be quick) dip stem end of strawberry into melted chocolate; allow excess to drip off. Sprinkle with hazelnuts or whatever you prefer; place strawberries on a waxed paper-lined baking sheet, point side up. Remove toothpicks; refrigerate strawberries until set - doesn't take long.
  • Just before serving, dust with caster sugar.
Nutrition Facts
1 stuffed strawberry: 100 calories, 6g fat (2g saturated fat), 2mg cholesterol, 10mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 2g protein.

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Paleo Nightshade Free Pizza with horopito sauce | Gluten Free | Grain Free

Original recipe and photo taken from https://paleoleap.com

For more AIP and NIghtshade Friendly recipes.  follow @unboundwellness

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Kawakawa Drink for Kids (Healthy Options)

This great recipe was taken from Healthy Kids website - Kawakawa Spritzer.

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Recipe: Salad with horopito dressing; horopito and NZ spinach risotto

horopito and spinach risotto

To keep with the indigenous theme, you can use New Zealand spinach in your risotto. 

  1. A good dose of  olive oil on medium heat, soften a finely sliced onion and a few cloves of garlic.
  2. Add two handfuls of arborio rice per serving and a pinch or three of dried horopito per serving. Continue stirring.
  3. If you like add wine here, otherwise slowly... begin adding ladles of vegetable stock, one at a time, stirring until the liquid is absorbed.
  4. Meanwhile, wash and chop the spinach.  Cook it with a little butter and a small amount of water (i use the microwave!)
  5. Alternatively– blend the NZ spinach with a stick blender into a paste. This will make your risotto a wonderful green shade, rather than white with bits of green.
  6. When rice is cooked, blend in spinach, salt to flavour, add a knob of butter (optional).
  7. Grate parmiggiano generously over the dish.

2. Salad with horopito dressing

I used horopito leaves (you can pick your own if its in the garden and use fresh leaves) with a full flavour along with strawberries and tomatoes.

For the dressing I shook together a dollop of extra virgin olive oil, balsamic vinegar, salt and two pinches of horopito.


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Recipe - Sweet Horopito Sauce - Johanna Knox

Make sure to check out : A Forager's Treasury: A New Zealand guide to finding and using wild plants by Johanna Knox

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Food as Medicine - Lee Holmes

If you're looking at altering your current diet and lifestyle because it’s not working for you or have been feeling unwell, want to recover from illness, running low on energy or fatigued you have come to the right place.

Supercharged food will help you feel amazing and improve your health through diet and nutrition and healthy lifestyle tips. The main purpose of the website is to provide easy to prepare yummy recipes which are all gluten, wheat, dairy, yeast and sugar free.

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What is Diatomaceous Earth? Is it organic?

We are the exclusive importers of Supercharged Food Love Your Gut powder and Golden Gut powder.  For more info please visit https://www.superchargedfood.com/love-your-gut-powder-faqs/

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Facts about Horopito medicinal properties

Horopito was historically bruised leaves where soaked in water and the decoction used to treat a Maori skin rash known as paipai.

The sap was known as a healing aid for gonorrhoea and skin eruptions.

For stomach ache a decoction of the boiled leaves was drunk.

Early settlers called this plant “Maori Pain Killer.

Known as “Bushman’s Pain Killer”. The leaves were chewed for toothache, and women rubbed them on their breasts when weaning their infants.

The inner bark, steeped in hot water, and applied to burns while still warm was reputed to leave no scars.

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Seafood Jambayla with Horopito & Kawakawa



  • 500g assorted seafood (your choice).
  • 16 fresh mussels.
  • 2 cups of long grain rice.
  • 900 gm peeled tomatoes (tinned is fine).
  • 1 large chopped onion.
  • 1 good sized carrot (grated).
  • 1 teaspsoon of horopito powder
  • 1 tablespoon of avocado oil (or substitute)
  • Sprinkle of kawakawa powder.
  • 4 Pikopiko (fiddleheads) salad shoots (optional)
  • 2 cloves of garlic or teaspoon of crushed garlic.


Place rice in a large pot cover with cold water

Add horopito, avocado oil and mix thoroughly.

Cook for desired time (depending on your type of rice)

In a separate pan - sauté onion, garlic and carrot until tender.

Add tinned tomato.

Bring to boil and place on low element with lid on for 1 hour.

Once rice is cooked lightly sauté seafood in oil.

Cook seafood in your desired way (bbq, oven, fry, bake)

Lightly mix seafood into salsa.

Place the hot rice in a lightly oiled ramekin dish.

Place the tomato and seafood in a soup bowl.


Lightly sauté Pikopiko shoots and cooked mussels in the shell. Finish with a light sprinkle of Kawakawa powder. 

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Kawakawa’s stimulating and rejuvenating properties made a good tonic.

Prepared by Denise Peck For the Herb Federation of New Zealand’s Herb Awareness Week

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