Mother's Day Brunch

Get your fix of wellness and things that inspire us.

Whether it’s a special Mother’s Day lunch, or breakfast in bed for that special someone, we’ll take these mouth-watering recipes any day of the week!


Whole Vegan Pantry's Raw Chocolate Tart

You'll need 


  • 2 cups desiccated coconut
  • 2 cups raw cashews
  • 1 handful dates pitted
  • 1 tsp vanilla extract
  • 1/2 cup raw cacao
  • 1/4 cup pure maple syrup
  • 3 tbs coconut oil

Raw Choc Creme

  • 6 ripe avocados
  • 1 cup coconut oil
  • 1 cup cacao powder
  • 1 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 2 scoops THE SUPER ELIXIR Chocolate Nourishing Protein

To make

  • Line tin with baking paper and grease with coconut oil. 
  • Blend all the ingredients for the base.
  • Squash onto the bottom and sides of the tin. Freeze for at least 2 hours.
  • Remove carefully and slowly with a sharp knife. Blend all ingredients for the raw chocolate creme and spoon into the base.
  • Keeps in the fridge for 5 days.


Donna Hay’s Banana Buckwheat Pancakes

You'll need

  • ¾ Cup (120g) buckwheat flour
  • ¾ cup (95g) white spelt flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¾ cup (200g) mashed banana (about 3 bananas)
  • 1 egg
  • ¼ cup (60ml) maple syrup, plus extra to serve
  • ¾ cup (180ml) milk
  • Unsalted butter, to grease the pan
  • Yogurt or coconut yogurt, to serve
  • Extra banana, sliced, to serve

To make

  • Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine. Add the banana, egg, maple syrup and milk and whisk until smooth.
  • Heat a little of the butter in a non-stick frying pan over medium heat. Add ⅓ cup (80ml) of the batter to the pan and cook for 2–3 minutes each side or until golden. Set aside and keep warm. Repeat with the butter and remaining batter.
  • Divide pancakes between serving plates and top with yogurt or coconut yogurt and extra banana. Drizzle with extra maple syrup to serve. Serves 4.


McKell Hill’s Pesto Green Eggs & Avocado Toast

You'll need 

  • 2 whole eggs
  • 1 egg white, optional
  • ½ avocado
  • 2 slices gluten free toast
  • Pinch of sea salt
  • Fresh lime juice
  • Drizzle of honey

And for the pesto

  • 4 cups fresh basil
  • ½ cup olive oil
  • ¾ cup lightly toasted walnuts
  • 1 teaspoon sea salt
  • Juice of 1 lemon
  • ¼ cup nutritional yeast, optional
  • Freshly ground black pepper

To make

  • In a medium hot skillet, lightly grease the pan using coconut oil or olive oil. Crack open the eggs to cook for about 4 minutes. A tip I like to use is add 2 tablespoons of water to the skillet and immediately cover with a lid to finish cooking the egg through on the top- adjust the time to your desired yolk texture.
  • In the meantime, take the avocado and spread on each slice of toast, using a fork, then mash into the toast using the back of a fork. Finish by adding a pinch of sea salt, drizzle of honey, fresh lime, and red pepper flakes.
  • For the pesto: in a small food processor or blender, combine all ingredients for the pesto together and pulse until combined. Gradually add in extra olive oil as you need to get your desired texture. Add more olive oil for a thinner pesto, add more basil for a thicker pesto.
  • To serve: Plate the avocado toast on one side and the eggs on the opposite, dollop the basil pesto on top of the egg yolks only if you want to make these look as pictured, and finish with a pinch of sea salt and a drizzle of olive oil.

Alison Wu's Hidden Zucchini Nourishing Protein Smoothie Bowl

You'll need 

  • 1/2 frozen zucchini 
  • 1/2 cup strawberries 
  • 2 tablespoons raw cacao nibs
  • 2 tablespoons raw almond butter
  • 1 cup hemp milk (or any non-dairy milk)
  • 1 tablespoon chia seeds
  • 4 ice cubes
  • 1 scoop of THE SUPER ELIXIR Chocolate Nourishing Protein

To make

  • Combine all ingredients and blitz. 
  • Top with all your favourite toppings and enjoy.