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Archives for April 2019

Raw Strawberry Coconut BCAA Balls

BCAAs are essential if you want to build muscle and stay strong. They help to grow and repair muscle and are an important part of any athlete’s regime, as well as anyone who wants a natural supplement that can support their goals.

Ideally, you should consume BCAAs several times throughout the day, and to help you do just that we have a special recipe for you today that makes use of our popular All-Natural BCAA formula.

These sweet treats are not only a great way to top-up your amino acid consumption, but they are also healthy, consisting of low-sugar and low-fat ingredients to create a treat that tastes great and can be enjoyed on the go or pre/post workout.


  • 2 cups unsweetened coconut flakes
  • ¼ cup almond flour
  • 2 tbsp coconut oil
  • A pinch of salt
  • 1 scoop Strawberry Kiwi BCAA’s (stock-up here)
  • 1 tbsp water
  • ¼ cup freeze dried strawberries (optional)


  1. Add the coconut flakes, almond flour, coconut oil, and salt to a food processor. Process until the mixture is fine and almost sticking together. This should take about 2 minutes.
  2. Add the BCAA’s and water and pulse a few times until a sticky dough forms. Roll into 12 small balls.
  3. Pulse the freeze-dried strawberries (if using) in your food processor until they turn into a fine powder. Roll the balls in the powder to coat them.
  4. You can store these BCAA balls in the fridge for up to 1 week. Place them in an airtight container to ensure they stay fresh and delicious through that time.

Basil Pesto Hummus 

Basil Pesto Hummus 
(Makes about 1 ½ cups)

Hummus is a high-protein, super-healthy, all-vegan treat that works great as a dip, as a spread in a sandwich, and even as a side dish. It’s also versatile, both in terms of what you can add to it and what you can eat with it, and that’s why it’s one of my favorite dishes.

The recipe on this page is one of my favorite ever hummus creations. You can enjoy it with a little smashed avocado on toast, maybe alongside your morning cup of GRIND premium organic coffee; you can make it as part of a big lunchtime Mediterranean mezze; or you can enjoy it as a guilt-free nighttime snack.

This hummus uses roasted almonds for added protein as well as a cup of chopped basil for a unique flavor. It combines several Mediterranean flavors to create a delicious snack that you simply have to try.


1 cup loosely packed basil
½ cup roasted almonds
3 tbsp lemon juice
1 clove garlic
½ tsp salt
1 (15 oz) can chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp olive oil


Add the basil, almonds, lemon juice, garlic and salt to a food processor or high-speed blender. Process until everything is smooth, scraping down the sides as needed.

Add the chickpeas, tahini and olive oil and blend. Taste and add more salt or lemon if needed. If it’s too thick, add more olive oil.

Serve the hummus drizzled with olive oil and sprinkled with salt and pepper alongside raw veggies for dipping. Store in an airtight container in the fridge for up to 5 days. 

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