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Minvita

Researching and sourcing 100% natural, healthy food and body products from around the world.

The Healthy, Dairy-Free & Sugar-Free Iced Frappucino

Ingredients2 tbsp Minvita Cacao Superfood Nibs1 tbsp Minvita Maca Superfood Powder (optional)1 tbsp coffee (we used organic Fair-trade instant coffee)1 cup non-dairy milk (we used soya milk, but any non-dairy milk will work!)1 tbsp organic honey (or alternatively, you can use a lesser amount of agave syrup)1 cup iceRecipeAre you a coffee lover – iced coffee, in this instance – but want less sugar in your diet? Or maybe you have an intolerance to dairy and are missing those creamy, sweet frappucinos? We’re here to offer you a healthier alternative that’s a whole lot better for your body, and contains...

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Emily's Baobab, Coconut & Pineapple Loaf

Ingredients1 tbsp Minvita Baobab Superfruit Powder1 cup spelt flour 1 cup dessicated coconut 1 mashed ripe banana (1/2 cup)1/2 cup soy yoghurt 1/4 cup coconut sugar (use 1/2 cup if you'd prefer it a little sweeter)1 flax egg 1/2 tsp vanilla extract1 tsp baking powder1/2 tsp ginger (optional)3 rings of dried pineappleRecipeIf you’ve read about the amazing health benefits of our Baobab Superfruit Powder on our blog – here – you may be on the lookout for new recipes to try, and this week’s recipe caters for even novice bakers. Health blogger Emily from Em’s Vegan Eats created this delicious,...

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Sweet Berry & Baobab Slushie

Ingredients1 tbsp Minvita Baobab Superfruit Powder1 tbsp Minvita Chia Superfood Seeds1-2 cups frozen berries (raspberries, blueberries, blackberries, redcurrants, blackcurrants, cherries)2 frozen bananas1 cup crushed ice1/2 cup waterRecipeIf the dull weather and drizzly skies of January are making you feel a little grey, try our Sweet Berry & Baobab Slushie to add a much-needed injection of vitality and vitamins into your body and life. The bright, vibrant shade courtesy of the berries and the thick, cool texture of the frozen fruit will make you feel as if you’re in the midst of summer – not to mention working towards that summer...

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