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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This recipe was was provided to us by Safiya Parker, as part of the recent gluten-free flour campaign. It uses our Brown Rice Flour, which is a source of fibre.


Rice Flour Roti’s (makes 8 large)



3 cups cake flour / HCW Gluten-Free Flour Mix

1 cup HCW Brown Rice Flour

1 cup hot water

1 tbsp salt

100g salted butter


  1. Mix ingredients together well.
  2. Form mixture into small discs, then roll flat.
  3. Place in a heated pan and fry on both sides until golden brown.



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Rice Flour Roti’s (makes 8 large)

The following recipe was provided to us by Safiya Abdul Parker. It was part of our Gluten Free campaign and uses Brown Rice Flour.



1. Mix ingredients together well.

2. Form mixture into small discs, then roll flat.

3. Place in a heated pan and fry on both sides until golden brown.


Screenshot at Jun 20 15-35-53Rice-flour-brown-500g---



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1 cup spinach leaves

1 apple

1 banana, frozen

1 cup water

1 tbsp HCW Pea Protein Isolate / 2 tbsp HCW Just Protein (Just Soy)

Honey / xylitol to sweeten


  • Mix all ingredients together well in a blender.

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HCW Pea Protein Isolate


HCW Just Protein (Just Soy)



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