Recipes to celebrate Food Revolution Day

Recipes to celebrate Food Revolution Day

By Endeavour Wellness Clinic

Jamie Oliver has long been an advocate for better food education for children, and to support his Food Revolution Day on Friday 15 May Nutritional Medicine students from Endeavour Wellness Clinics are sharing their favourite healthy snack recipes. Enjoy!

To sign the Fighting for Food Education petition visit

Lemon & Coconut Delights

By Amber Fessey


10 dates (seeds removed)
1 cup of cashews
1 lemon (juice & zest)
1/2 cup of shredded coconut
1/2 cup of shredded coconut (to roll in afterwards)


1. Add the dates, lemon juice and zest into the food processor and combine until it is all mixed through and you have your desired texture. (Sometimes I like to leave my mixture with a few nut and date pieces less processed).

2. This mixture is a little wet, once combined roll the mixture into your desired size of bliss ball. I prefer to make my bliss balls a little smaller and more bite size so it is easier to take with me when I’m on the run.

3. Roll the bliss balls in the left over shredded coconut to coat them.

4. Store the bliss balls in a glass jar/air tight container, they keep for about a week or two.

Fruit Jelly Cups

By Patricia Gros-Dubois

These beautiful little jelly cups are perfect for fussy children and very easy to make. They contain a good amount of vitamin C and flavonoids, perfect for the lunch box or for a delicious dessert. You can put small fruits in the molds to add different textures. Preparation 25 minutes


1 cup water
2 cups orange juice or the juice of 5 oranges
2 Tbsp agar flakes
2 Tbsp strawberry freeze-dried powder
2 Tbsp of erithrytol or xylitol (natural hypo caloric sugar alcohol)
Silicon moulds


1. Put the water in a pan with the agar flakes and let them soak for 10 minutes.

2. In the meantime juice the oranges. Stir well and put the water and agar to the boil until the agar is

3. Take off the heat and let it cool down stirring regularly. Once the temperature is down ( this is to
preserve vitamin C and flavonoids) to about 60 degrees (cup of coffee temperature), add the
orange juice and stir well.

4. Halve the juice/agar and add strawberry powder previously mixed with a little bit of water to
prevent clumps, to one of the batches. You can add different fruit powders and you can use apple
juice as a base instead of the orange.

5. Pour in silicon moulds and place in the fridge for at least one hour. If carried in a lunch box, pour
directly into a small container with a tight lid to prevent any liquid to escape.

This article provides general information and is not intended to constitute advice. All care is taken to ensure information is accurate and relevant. Please see your Practitioner for health treatments and advice.

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