Tag: nutritious



These homemade muesli bars are delicious to take to school or work, or make a yummy quick breakfast full of goodness.


3 cups muesli
1 cup sultanas
¾ cup honey
½ cup cacao nibs
¼ cup brown sugar
¼ cup pumpkin seeds
1 tsp cinnamon
50g butter


1. Preheat oven to 180°C. Line a rectangular slice tin with baking paper.

2. In a pan over medium heat, combine the sugar, butter and honey. Continue stirring for 5 minutes or until the sugar is dissolved.

3. Bring the mixture to a boil and cook for 2 minutes to thicken the syrup. Remove from heat.

4. Combine the muesli, pumpkin seeds, cacao nibs and cinnamon in a large mixing bowl. Pour the hot syrup over it and combine.

5. Spoon the mixture into the rectangular slice tin and press down to ensure the entire surface is covered.

6. Bake in the oven for 30 minutes or until crisp. When it’s done, set the pan aside to cool completely. Once entirely cool, cut into strips of desired size.

PakMag tip: As well as making a fantastic healthy lunchbox addition, these homemade muesli bars are also a great after school snack or breakfast on the go.



This eyeball pasta is a nutritious meal awesome for the spooky season. Tuck into this meal as it stares back at you, if you dare…

Serves 4


320g dried spinach spaghetti
400g can chopped tomatoes
1 tbsp tomato puree
1 crushed garlic clove
1 tsp dried basil
1 tbsp olive oil
1 tomato
1 ball of fresh mozzarella
4 olives


1. Heat olive oil in a pan. Add the crushed garlic clove and gently fry for one minute.

2. Add the chopped tomatoes, tomato puree and basil and bring to the boil.

3. Once boiling, reduce heat and simmer uncovered for five minutes. Stir occasionally.

4. Boil spinach pasta according to package directions.

5. When cooked, drain pasta and add to plate with a generous amount of your tomato sauce on top in a round shape.

6. Turn your yummy plate of pasta into a monster by adding slices of fresh mozzarella to create an eyeball and teeth, sliced tomato to create the iris of the eye, and sliced olive to create the pupil and eyelashes. Dig in… if you dare!

PakMag Tip: Can’t find spinach spaghetti? Alternatively, cook your pasta to package instructions, add to a plate and mix in a teaspoon of fresh pesto to create that spooky green colour.



These adorable vegan owl pancakes provide a deliciously healthy start to the day.

Serves 2


1 cup organic, unbleached flour
1 tbsp sugar
2 tsp baking powder
Pinch of salt
1 cup soy milk
1 tbsp vinegar


Combine your flour, sugar, baking powder and salt in a bowl. In a bowl add your soy milk with vinegar and whisk well. This turns your regular soy milk into soy buttermilk!

Allow this to sit for about 5-10 minutes, then add the soy buttermilk and coconut oil to your mixture, and mix until smooth without clumps.

Turn your pan to medium heat, grease with a tbsp of oil and spoon your batter onto your cooking surface. Flip your pancakes carefully when you see that the bubbles have stopped opening and closing. Continue to cook until the other side of your pancake is cooked and remove from heat.

Arrange fruit and almonds on top of the pancake to create an adorable owl!

This vegan owl pancakes recipe bought to you by The Source Bulk Foods. You can pick up quality, fresh ingredients for these recipes from The Source Bulk Foods.

Check them out on Facebook.


This deliciously raw lemon caramel buckini cheesecake is great for your next morning tea, birthday party or sweet treat.

Serves 10. Recipe by Ashley Alexander @gatherandfeast


1 ½ cups caramelised buckinis
½ cup coconut flakes
1 ¼ cups dates
1 tsp vanilla powder
2 tbs coconut oil
pinch sea salt flakes


2 ½ cups raw cashews (soaked and drained)
150ml coconut cream
½ cup coconut oil
¾ cup pure maple syrup
2 tsp vanilla powder
Zest of 3 lemons
Juice of 1 lemon
Pinch of sea salt
80g salted caramel chocolate


Line a 20cm spring form pan with baking paper and set aside. In a food processor add the coconut flakes, dates, vanilla, coconut oil, sea salt and half the buckinis and blend until combined. Place the mixture into a mixing bowl and add the rest of the buckinis, mixing together well with your hands. Press the base mixture firmly into the pre lined pan and set aside.

Now add the filling ingredients to the food processor and blend until very smooth. Pour the creamy cashew mixture onto the base. Then cover and place in the freezer overnight to set. When you are ready to serve, place on a serving plate. Gently melt the salted caramel chocolate over low heat, then drizzle it over the cake.

Your raw lemon caramel buckini cheesecake is done!

NOTE: Remove the cake from the freezer 15- 20 minutes before slicing and serving. Keep any leftover cake in an airtight container in the freezer.