We came across this great and healthy recipe on our favourite Mind Body Green and we had to share! Not only is this dish highly alkaline, it uses parmesan which is definitely a healthy alternative when cheese is the perfect addition to your dish.


Serves 2

For the salad

  • 1 cup lacinato kale, de-stemmed and sliced thin
  • 2 scallions, sliced
  • 1 small cucumber, diced
  • 1 avocado, diced
  • handful of cilantro + parlsey, chopped
  • handful of roasted sunflower seeds

For the Broccoli Pesto

  • 1 cup raw broccoli, broken into small florets
  • handful of fresh basil
  • juice of 1/2 a lemon
  • 1/3 cup freshly grated parmesan cheese
  • 1 clove garlic
  • 1/2 cup olive oil
  • ¼ cup water
  • salt + pepper

For the Roasted Beet Hummus

  • ½ cup cooked chickpeas, rinsed and drained
  • ½ cup cooked cannellini beans, rinsed and drained
  • 1 clove garlic, chopped
  • 1/3 cup chopped roasted beets
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • salt + pepper

To serve

  • 2 whole wheat wraps


1. Make the pesto: Put 2 cups of water into saucepan and place over medium-high heat. Bring to a boil, then add the broccoli. Turn heat down to medium to get a simmer and cook for the broccoli until fork tender, about 3-4 minutes. Drain. Place all the other pesto ingredients aside from the olive oil and salt and pepper in a food processor. Add the broccoli. Start bending on a low speed while slowly adding in the olive oil. Blend until smooth. Season with salt and pepper.

2. Make the hummus: Place all ingredients aside from olive oil and salt and pepper in a food processor. Start bending on a low speed while slowly adding in the olive oil. Blend until smooth. Season with salt and pepper.

3. Place all salad ingredients in a large mixing bowl. Pour broccoli pesto over top and toss to combine. If serving as a salad, plate the salad with the Roasted Beet Hummus and wrap on the side. If serving as a wrap, spread about a tablespoon of hummus over the wrap and place about a half a cup of the salad in the middle. Wrap it up and serve.

Source: Mind Body Green 

Desert Dreaming


It was the hottest Hollywood hangout in the 1950s and 1960s – Marilyn Monroe, Betty Grable and even JFK are said to have been regular guests. Now thanks to the talent of designer Steve Herman the new L’Horizon in Palm Springs (it’s undergone a name makeover too, it was formerly The Horizon) has us day dreaming of a little desert getaway. It’s said to be the finest remaining example of mid-century architecture in Palm Springs. This photo was taken sometime in the 1950s. Can’t you just imagine sophisticatedly lounging by the pool with a vodka martini in hand?


Well, now you can! There are 25 private bungalows, all complete with their own outside shower spread across 3 acres of luscious land. They have loaner bikes, yoga classes and guided hikes. Oh, and did we mention it’s adults only?


This weekend we are trying this delicious Mexican inspired recipe! The good doctor, Dr. Laubscher says switch your white potatoes for sweet and you’re laughing all the way to the good food bank.

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Serves 2


  • 2 sweet potatoes
  • ½ cup black beans, rinsed and drained
  • ½ red onion, sliced
  • 2 cups spinach
  • 2 avocados, peeled, cored and diced
  • 1 shallot, minced
  • 1 lime
  • handful of cilantro, minced
  • pinch of dried red chili flakes
  • 2 tablespoons of coconut oil
  • olive oil
  • salt + pepper


1. Make the sweet potatoes: Heat oven to 400°F. Using a fork, pierce each sweet potato all around. Place the sweet potatoes on a parchment or foil lined baking sheet. Bake for about 50 minutes, until tender. Let cool.

2. Meanwhile, place a tablespoon of coconut oil and a tablespoon of olive oil in a large frying pan over medium high heat. Add the onion and cook for a minute until fragrant. Turn down the heat to a medium low and cook for about 15 minutes until soft and caramelized. Add the black beans and spinach and season with salt and pepper to taste. Cook for about a minute until the spinach is slightly wilted and the beans are warm.

3. To make the guacamole: Place the shallot, chili flakes, cilantro and avocado in a mixing bowl. Drizzle with about 1 tablespoon of olive oil and the juice of half a lime. (Save the other half to serve). Mash with a fork until smooth. Season with salt and pepper to taste.

4. Bring it all together: Place a slit through the top of the sweet potatoes and push them down so a bit of the meat is exposed. Season flesh with salt and pepper and half a tablespoon of coconut oil on each. Top with the black bean spinach mixture and the guacamole.


This clean and simple pasta recipe from Australian cooking icon Donna Hay is definitely on the menu for the WelleCo staffers this week.

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Kale and pecorino pesto

200g kale, stems removed and roughly chopped

2 anchovy fillets (optional)

1 cup (55g) blanched almonds

1 cup (80g) finely grated pecorino, plus extra, to serve

1 tablespoon lemon juice

1 clove garlic, crushed

1¼ cups (310ml) extra virgin olive oil

Enjoy x



It tastes so good you will think it’s Christmas!

The two layers are blended separately. First, start with the chia and raspberry base. This is then topped with a supergreens layer including 2 teaspoons of THE SUPER ELIXIR, handful of spinach, banana, celery, cucumber, ½ avocado, lime and coconut water.

We are blown away by this amazing alkaline creation! 💚 Thanks for sharing this alkalising creation @vitalityandbalance

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Say hello to our new go-to arvo snack!
Ingredients: ½ cup coconut flour, ¼ cup ground almonds, 1 tbsp coconut oil, 2 tsp THE SUPER ELIXIRTM, 1 tbsp maple syrup (delicious and alkaline), 2 tbsp almond milk. Mix all in a bowl, use hands to mould and roll all in THE SUPER ELIXIRTM.
Thanks for sharing @kajaand 💚

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No chef skills required!
Ingredients: 250ml almond milk, frozen banana, handful of baby spinach & 2 teaspoons of THE SUPER ELIXIR Alkalising Greens. Blend until smooth! Made with love by @thegreenpantry 💚

80 | 20 RULE

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A quick Q & A from Dr. Simone Laubscher: what is your philosophy to eating?

“My philosophy is all about balance and the 80:20 rule so you keep weekdays clean and more alkaline and have a little fun on the weekends. I’m not a big fan of dairy or gluten for my patients and I usually suggest no carbs after 5pm so that patients wake up feeling more energised. Pescatarian is the way live but I rotate in 31 other organic proteins for other patients depending on their digestive systems.” – Dr. Simone Laubscher, PhD, WelleCo Nutritional Expert


WelleCo celebrated it’s first birthday along with the release of the Harper’s BAZAAR June/July cover story of Elle. The intimate dinner of 30 was held at Matt Moran’s Chiswick restaurant in Sydney.

The WelleCo team and BAZAAR friends shared Chiswick’s collective menu; petuna ocean trout, crispy fried quail, whole grilled pink snapper, wood-roasted Moran family lamb and lemon pavlova with blackberry ripple matched with Bird In Hand’s award-winning 2012 Nest Egg Chardonnay.

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Andrea Bux and Elle Macpherson, both co-founders of WelleCo attended the dinner along with Elle’s mother Frances and key contributors to the Harper’s BAZAAR cover including Deputy Editor Eugenie Kelly, BAZAAR cover photographer Simon Upton, Managing Director of Hermes Australia Karin Upton Baker, blogger Elle Ferguson of They All Hate Us, Bauer Media’s Marina Go and beauty blogger Chloe Morello.

We are happy to hear it is a sell-out issue and Elle is very flattered to be gracing the cover of Harper’s BAZAAR for her seventh time and at the age 51 years old.

Elle wore off the shoulder black dress by aussie designer, Scanlon & Theodore and grey coat by MaxMara at pictured below.

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