Some Recipes

Yummy Curry Chicken “Amuesli” Balls

  • 500g chicken mince
  • 1/4 cup P4W Muesli
  • 1 egg
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 heaped tsp curry powder
  • 1 tsp ghee or butter
  • Pinch of salt & pepper
  • 1 cube chicken stock
  • 1 tsp gee/butter
  • 2 cups hot water

Pulverize the P4W Muesli with a twist to a powder consistency Mix everything except the stock and the gee/butter together Form round medium size balls and place in a deep pan Dissolve stock cube in the 2 cups water (warm) Pour over meatballs Ad the gee/butter Cook at medium heat until brown and ready (approximately 30 - 40 min) You can also bake it in the oven at 180 degrees Celsius for 1 hour. Serve with basmati rice/quinoa/white bean mash

"Moosli" Meatloaf" SUGER FREE

  • 500g ostrich mince (you can replace this with beef mince)
  • 1 cup, coarsely ground Passion4Wholeness muesli
  • 1 large egg
  • 100 ml Worcestershire sauce
  • 100 ml soy sauce
  • 1 tsp salt
  • 1 tsp paprika
  • Pinch of pepper

Mix all ingredients together Form into the shape of a loaf of bread or out into a bread baking pan Add a cup of water (you can replace the eater with stock Bake for 1 hr at 180 degrees Celsius Remove from oven and remove loaf from container Mix 1 tsp of chilli powder and 1 tbsp date syrup to the liquid. Stir well, pour over loaf and put back into the oven for 10 min


  • 1 cup P4W Active & Busy mix
  • 1 egg
  • 1 tsp baking powder
  • 1 cup full cream yogurt
  • 2 tbsp olive-, coconut or nut oil
  • 3 tbsp date syrup (you can substitute this with honey)
  • 16 or more Walnuts
Mix all together (except the walnuts) Place walnuts in the base of a lightly greased, baking tray Drizzle with some date syrup or honey Pour mixture on top Bake at 180 degrees Celsius for 45 min. Let it cool down and turn baking tray over and lift **** The Active & Busy smoothie meal is a mix of ground macadamia nuts, desiccated coconut, cranberries, chia seed whey protein and GMO free soy milk powder.

Twisting Polenta Tart - SUGER FREE

  • 1 Cup P4W Oats with a Twist
  • 1 Cup Maize Flour (you can also use maize meal of you want a coarser consistency)
  • 1 cup yogurt
  • 2 tablespoons honey
  • 1 tablespoon coconut oil
  • 1 tsp vanilla essence
  • 1 tsp salt
  • 1 tin pear halves (in fruit juice)
  • 2 tsp baking powder
Grind P4W Oats with a Twist in food processor to a fine consistency (flour like) Puree the pear halves - keep the juice aside Mix all the ingedients together, including 1/2 cup of the pear juice Pour into a prepared baking tin or tart panBake in a pre-heated oven (180 degrees Celsius) for approximately 40 to 45 min. Mix the rest of the pear juice with ½ cup of hot water and 1 tablespoon honey Pour this over the cake as soon as it comes out of the oven Serve with clotted cream or Plain Yogurt

Choc Date Pudding - SUGER FREE

  • 1 cup P4W Training & racing
  • 1 cup full cream yogurt
  • 2 tbsp solidified coconut oil
  • 1 egg
  • 1 tsp vanilla essence
  • 1/4 tsp salt
  • 4 tbsp date syrup (or honey)
Mix all the ingredients together till it is a a smooth, runny batter. Grease ramekins with coconut oil. Pour a tbsp of date syrup/honey into the bottom of each ramekin. Pour 50 ml hot water in the bottom of the ramekins and fill 2/3 of each ramekin with the batter Bake in a pre-heated oven at 180 degrees Celsius for 40 min. *** The Training & racing product is a mixture of oatmeal, real cacao powder, macadamia flour, desiccated coconut, whey protein, chia seed and GMO free Soy milk powder


  • 1 cup P4W Carb Conscious Cacao
  • 1 cup full cream Cottage Cheese
  • 1 cup thick cream
  • ¾ cup BioZest Lemon & Lime concentrate
  • 1/4 tsp salt
  • 1 teaspoon gelatine powder
  • 1 Tbsp honey
  • 1 Tbsp coconut oil
Ground up the P4W Carb Conscious Cacao in a food processor until n “crumb” consistency Mix Honey and coconut oil with the “crumbs and press down in the bottom of a square or round tart dish Dissolve the gelatine in 100 ml hot water Fold the cottage cheese, cream, BioZest Lemon & Lime concentrate and salt into the gelatine mixture Pour onto the Carb Conscious Cacao tart base Place in the fridge for 4 hours Cut into slices and decorate * This is heathy and nutritious enough to have your cake for breakfast!!

Cacao & Beetroot cake-tart _ SUGER FREE, GLUTEN FREE

  • 100 g Passion4Wholeness cacao carb Conscious mix, finely ground
  • 1 cup Polenta or maize meal
  • 5 baby beetroots (cooked and drained or pickled beets, washed and drained). Puree these to a fine pulp
  • 2 eggs
  • 2 tbsp baking powder
  • 1 tsp vanilla essence
  • 1 tsp salt
  • 150 ml olive oil
  • 150 ml hot water
  • 3 tbsp honey
Mix all the dry ingredients together Add the beetroot puree, honey, eggs, olive oil and vanilla extract. Mix well until a smooth batter Pour into a coconut greased, baking tin Bake at 180 degrees C for, +/- for 40 minutes Cool down and serve with a dollap of plain, smooth cottage cheese or plain, double cream yogurt and a drizzle of honey or date syrup