Health Connection Wholefoods

This winning recipe was provided to us by our face book follower, Petro Scheepers.



1 tsp HCW Maca Powder / Black Maca Powder

1 tbsp HCW Cacao Powder

1 tbsp HCW Chia Seeds

1 cup milk / milk alternative

1 banana (optional)


  • Mix all ingredients together well in a blender.



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This recipe was adapted from the blog ( of Zorah Booley, a food blogger.



375g HCW Gluten-Free Self-Raising Flour

200g spinach leaves, shredded

50g feta cheese

50g cheddar cheese

½ cup parmesan cheese, grated

330ml milk

90g butter, melted

1 egg



  1. Preheat oven to 200°C. Grease a muffin tray.
  2. Sieve the flour.
  3. Add the spinach and all the cheeses and mix well.
  4. In a separate bowl, whisk the egg, milk and butter until well combined, and add to the flour mixture.
  5. Spoon the mixture into the prepared muffin tray.
  6. Bake for 15-20 minutes until golden brown. Serve warm.

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3 ripe bananas

1 cup HCW Cranberries

1 tsp HCW Chia Seeds

2 tbsp butter

2 tbsp honey

½ tsp HCW Vanilla Extract

¼ tsp salt

1½ cups HCW Gluten-Free Rolled Oats



  1. Mash the bananas.
  2. Add the rest of the ingredients and mix well.
  3. Scoop about 1 tablespoon servings onto a non-stick baking tray.
  4. Bake for 10-15 minutes at 160°C.
  5. Allow to cool and enjoy!

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1 banana

1 heaped cup strawberries

1 cup milk / milk alternative

2 tsp HCW Black Maca Powder (NEW)

1 tsp HCW Vanilla Extract

4 ice cubes


  • Combine all ingredients in a blender until smooth.
  • Divide between 2 glasses. If too thick, add more milk.


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2 chicken breast fillets

Salt & black pepper to taste

2 tbsp olive oil

2 cups spinach, chopped

2 cups mixed salad leaves

1 cup cherry tomatoes

1 large avocado

½ cup feta cheese, crumbled

2 Tbsp HCW Chia Seeds


Honey & mustard dressing

2 Tbsp olive oil

1 Tbsp lemon juice (freshly squeezed)

1 tsp mustard

1 tsp honey

Salt & pepper to taste



  1. Slice the chicken breasts into thin, long strips. Season with salt and pepper.
  2. Heat the oil in a frying pan over medium heat, add the chicken strips and cook for 8-10 minutes until golden brown and cooked through.
  3. In a large salad bowl, combine the spinach and mixed salad leaves.
  4. Cut the cherry tomatoes in half and add to the bowl.
  5. Peel the avocado, cut it into slices and add to the salad.
  6. Sprinkle with the feta cheese and chia seeds.
  7. Assemble the cooked chicken strips on top.
  8. Mix together the ingredients for the honey and mustard dressing. Drizzle over the salad and enjoy!


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125 g butter, melted

1 cup cream / lite ideal milk

4 eggs

1 cup HCW Flaxseed Powder

1 cup desiccated coconut

1 cup HCW Almond Flour

1 cup HCW Ultimate Seed Mix

2 ½ tsp baking powder

¾ cup HCW Xylitol

Pinch of salt



  1. Preheat oven to 180°C and grease 2 small loaf tins.
  2. Whisk together the butter, cream and eggs.
  3. Stir in the rest of the ingredients until well combined. Divide mixture between prepared tins and bake for 30-35 minutes
  4. Remove from oven and allow to cool, while reducing oven temperature to 50- 70°C.
  5. Cut into 1cm slices (and width of your choice) and arrange flat on a baking tray.
  6. Allow to dry out in oven overnight.
  7. Store in an airtight container.

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1 cup cake flour / HCW Gluten-Free Flour Mix

2/3 cup HCW Rolled Oats / Gluten-Free Rolled Oats

1/3 cup sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 egg

½ cup milk

½ cup mashed banana / apple puree

2 tbsp vegetable oil

1/3 cup HCW Cranberries

2 tbsp HCW Goji Berries

¼ cup pecans, chopped



  1. Combine the dry ingredients in a large bowl. In a small bowl, beat together the egg, milk, banana and oil. Add to dry ingredients and mix well. Stir in cranberries and pecans.
  2. Coat muffin cups with cooking spray and divide the mixture evenly between them. Bake at 190°C for approximately 15 minutes. Allow to cool for 5 minutes before removing from the pan. Place on a wire rack to cool completely.
  3. Store in an airtight container to keep fresh.
  4. Suggestion: Use a mini muffin tray to provide smaller serving sizes.


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Gluten Free Flour Mix (general purpose) 500gOats, rolled 500gOats, rolled, gluten free 500g

Cranberries 150gGoji Berries 100g


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½ cup HCW Cacao Chia Oats

¼ tsp HCW Cinnamon Powder

¼ tsp HCW Vanilla Extract

2 tbsp chopped apple / apple puree

½ cup milk / milk alternative



  1. Place all ingredients in a large bowl, mix well and leave in the fridge overnight.
  2. Serve hot or cold, with extra milk and a sprinkle of brown sugar, if desired.


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Cacao Chia Oats 300g


Cinnamon Powder 100g


Vanilla Extract 25ml

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