Green Goodness Smoothie Bowl

Green Goodness Smoothie Bowl

Smoothie bowls – who doesn’t love them?! They’re packed full of superfoods, vitamins and minerals, are refreshing, oh so tasty, and are a fun way to start your day. You can get creative with the toppings (kids love it!) and it’s a fantastic way to sneak in some extra greens without being able to taste them.

So, let’s get back to basics – this smoothie bowl is the OG of green smoothie bowls and a favourite in the WholeLife kitchen. The main ingredients are simple and available all year round, and you can sub pretty much anything out for another fruit or vegetable of a similar texture.

You might want to listen up now, though: the secret to a luxuriously thick smoothie bowl (like the ones you can get at your favourite café) isn’t a thousand-dollar blender. It’s all about getting the balance of liquid and frozen ingredients right. Once you’ve nailed that, you’ll be on your way to becoming a smoothie bowl connoisseur in no time!

Frozen fleshy fruits like banana, mango, açai or avocado also help you achieve that creamy, thick consistency. Your secondary fruit can be something that doesn’t have as much body to add flavour like frozen blueberries, raspberries or pineapple. To pack a nutrient punch, don’t forget a handful of leafy greens like spinach, kale or romaine lettuce, and most importantly do not forget your greens powder! We love Amazonia’s Raw Nutrients Greens because it’s super smooth and blends well.

Smoothie bowl toppings are a whole other game where you can get as creative as you want. But now that you’ve mastered the thick smoothie bowl consistency, you can say goodbye to the days of sad sinking banana slices. No matter what combination you choose, you’ll always want some sliced fresh fruit, a granola or nuts for crunch, and some coconut for a tropical twist.

Read on for our vegan, gluten free, nutrient packed and deliciously thick Green Smoothie Bowl!

Green Smoothie Bowl | WholeLife Pharmacy & Healthfoods

Green Smoothie Bowl | WholeLife Pharmacy & Healthfoods Green Smoothie Bowl | WholeLife Pharmacy & Healthfoods

Smoothie Bowl ingredients:

  • 1 handful baby spinach
  • 1 cup frozen banana
  • 1 cup frozen mango
  • 2 tsp Amazonia Raw Nutrients Greens powder
  • A splash of Milklab Almond Milk


  • Half a sliced banana
  • Chia seeds
  • Blueberries
  • Loving Earth Raw Organic Activated Buckinis Berry & Cacao
  • WholeLife Healthfoods Shredded Coconut


  1. Place all ingredients for the smoothie bowl into the blender.
  2. Begin blending your ingredients on the highest setting. If your blender gets stuck, you may need to stop blending and give your blender cup a shake or a stir. You may also need to add in a few extra splashes of almond milk (depending on how strong your blender is). If the consistency becomes too runny, add in more frozen ingredients. If it’s too thick, add in a splash more liquid. Keep repeating these steps until everything is well combined and the desired thick and smooth consistency is achieved.
  3. Once all fully combined, pour your desired amount into your favourite bowl and add the toppings. There you have it! A simple yet delicious smoothie recipe that will make you never want to buy one out again!!

Tag us in your smoothie bowl creations via our Instagram @wholelifepharmacyandhealthfood

Green Smoothie Bowl | WholeLife Pharmacy & Healthfoods

Sneaky Wholefoods Fairy Bread Weet-Bix Slice

Sneaky Wholefoods Fairy Bread Weet-Bix Slice

A modern twist on the classic Weet-Bix Biscuit Slice using Sneaky Wholefoods Salted Banana Caramel Better Being Blend x Steph McDonald. 



  • 100g Nuttelex Butter (melted)
  • 8 Weet Bix (crumbed)
  • ½ cup Plain Flour
  • 1 tsp Baking Powder
  • ¼ cup Coconut Sugar/Brown Sugar
  • ¼ cup Maple Syrup
  • 1 medium banana
  • 200g Salted Banana Caramel Better Being Blend


  • 50g Nuttlex/Butter
  • 100g Icing Sugar (We love Naturally Sweet Sugar Free)
  • 2 tbsp Maple Syrup
  • Sprinkles
  • 1 tsp Dragon Fruit Powder/Beetroot Powder (optional for colour)



  1. Preheat the oven to 170°c.
  2. Grease and line a 20x20cm square tin.
  3. Mix all dry ingredients into a large mixing bowl.
  4. In a separate bowl, mash the banana and add the melted Nuttelex and maple syrup. Mix well.
  5. Pour the wet mix over the dry mix and blend together until well combined (the mix should be slightly sticky).
  6. Pour the mixture into the square tin and smooth out the mixture, ensuring it is evenly spread out in the tin.
  7. Place the tin into the oven and bake for 25 minutes.
  8. Once cooked, remove the tin from the oven and allow to cool completely (unfortunately you have to follow this step and not eat it straight out of the oven).
  9. Using a hand mixer or food processor, blend all the icing ingredients together.
  10. Spread the icing mixture over the slice evenly and top with the sprinkles.
  11. Place the slice into the fridge for 30-60 minutes before slicing it into your desired size.
  12. ENJOY!

Make sure to tag us in your Fairy Bread Weet-Bix Slice on Instagram @wholelifepharmacyandhealthfood  and check out our other delicious recipes over on the Kitchen section of our blog here.

Gluten Free Hot Cross Buns

Gluten Free Hot Cross Buns

Happy Easter everyone! Switch up your classic hot cross bun recipe with this gluten free alternative! Not only are these simple to make, they are deliciously fluffy and flavoursome. Easter would definitely not be the same without these!


  • 1 cup milk of your choice
  • ½ cup WholeLife Healthfoods Coconut Sugar Organic
  • 100g butter
  • 2/3 cup mixed WholeLife Healthfoods dried fruit
  • 2 cups WholeLife Healthfoods Buckwheat Flour
  • 1 ½ cups WholeLife Healthfoods Brown Rice Flour
  • 1 cup WholeLife Healthfoods Tapioca Flour
  • 2 teaspoons WholeLife Healthfoods Xanthan Gum
  • 1 tablespoon yeast
  • 2 teaspoons Planet Organic Cinnamon
  • ½ teaspoon Herbie’s Nutmeg Ground
  • ½ teaspoon Planet Organic Allspice
  • ¼ teaspoon Planet Organic Cloves
  • 2 eggs, lightly beaten
  • Buckwheat flour for dusting
  • ½ cup brown rice flour, extra
  • 2 tablespoons Lotus Organic Raw Honey, warmed



  1. Combine the milk, sugar, butter and dried fruit into a medium saucepan on a medium temperature. Stir the mixture occasionally and once it starts to simmer, remove from the heat and cool for 10 minutes.
  2. Whilst waiting for the mixture to cool down, combine the buckwheat, rice and tapioca flour, xanthan gum, yeast and spices into a large bowl. Once these have been combined, make a well in the middle and add the cooled mixture and egg.
  3. Stir the mixtures together until it forms a dough-like consistency. Once you have achieved this consistency, take the dough out of the bowl and knead for around 10 minutes on a lightly floured surface until it reaches a smooth consistency.
  4. Place dough into a bowl and cover with a clean cloth and set aside in a warm area for an hour or when the dough doubles in size.
  5. Divide the dough into around 20 medium sized balls (as seen in image). Place the dough balls in a round shape creating a circle like formation on a large baking tray with baking paper (we love If You Care’s reusable baking paper!). Cover these with a clean towel and set them aside for another 30 minutes to rise further.
  6. Preheat the oven to 200C/180C fan forced.
  7. Make a paste by combining extra flour and 5 to 6 tablespoons of cold water. Place this paste into a piping bag or zip lock bag (if using a zip lock bag, snip off a corner).
  8. Pipe crosses on the buns and once complete, place the buns in the oven and bake for 15 minutes until they reach a slightly brown colour.
  9. Take the buns out and brush gently with honey and then bake for a further 10 minutes.
  10. Serve these warm and enjoy!


We would love to see your attempt at these gluten free hot cross buns this Easter! Tag us @wholelifepharmacyandhealthfood

Don’t forget to check out our other delicious recipes suitable for the whole family here.

Mini Raspberry Brownie Cheesecakes

Mini Raspberry Brownie Cheesecakes

Whether you’re spending Valentine’s Day with a loved one or alone, we have the perfect recipe to make your day a little extra special! These vegan, gluten-free and dairy-free mini raspberry brownie cheesecakes are no-bake, super easy to make and taste delicious!


Layer 1: Brownie Crust

  • 2 cups WholeLife Healthfoods Walnuts
  • ½ cup WholeLife Healthfoods Raw Almonds
  • 1 cup WholeLife Healthfoods Certified Organic Raw Cacao Powder
  • ¼ teaspoon WholeLife Healthfoods Himalayan Pink Salt
  • 2 ½ cups WholeLife Healthfoods Pitted Dates (soaked for 2 minutes in boiling water)

Layer 2: Cheesecake Filling

  • 2 ½ cups WholeLife Healthfoods Cashews (soaked overnight)
  • 3 lemons (juiced)
  • ⅓ cup + 1 tablespoon Lotus Organic Light Agave Nectar
  • ⅓ cup Niulife Extra Virgin Coconut Oil
  • 1 ½ teaspoons Herbie’s Vanilla Extract

Layer 3: Raspberry Topping

  • 2 cups My Berries Frozen Raspberries (thawed)



Layer 1:

  1. Place the almonds and walnuts into a food processor and blend until they are finely ground.
  2. Add the cacao and salt into the food processor and blend until fully combined.
  3. Place dates into a bowl and soak for 2 minutes with boiling water.
  4. Add the soaked dates into the food processor and blend until the mixture turns into a “dough” consistency and sticks together.
  5. Line a cupcake mould tray with cling wrap and press down about 1-2 tablespoons into the bottom of the mould (we love Bio Tuff’s biodegradable and compostable cling wrap!).
  6. Place the cupcake mould tray into the freezer to harden. Whilst the brownie crust is freezing, we can move onto creating the next layer.

Layer 2:

  1. Strain the cashews from any excess water and place them into the food processor (rinse food processor out after blending the mixture for the base).
  2. Add the lemon juice and vanilla into the food processor and blend until combined.
  3. Put both the coconut oil and agave into a bowl and place into the microwave for 30 seconds.
  4. Add the coconut oil and agave mixture into the food processor with the cashews, lemon juice and vanilla and blend until smooth.
  5. Take the cupcake mould tray out of the freezer and add around 1-2 tablespoons on top of the frozen crust mixture.
  6. Place the tray back into the freezer allowing the cheesecake filling to harden.

Layer 3:

  1. Place the thawed raspberries into the food processor with the leftover cheesecake filling and blend until smooth.
  2. Take the cupcake mould tray out of the freezer once the cheesecake filling has hardened.
  3. Top the cupcake mould with the raspberry cheesecake layer and evenly spread.
  4. Store in freezer for 20-30 minutes till frozen. Once hardened, your delicious snacks are ready to be eaten! Enjoy!

Make sure you tag us in your mini raspberry brownie cheesecakes creation on Instagram @wholelifepharmacyandhealthfood and check out our other delicious recipes on our blog here!

Our Top in Store Sustainability Picks

Our Top in Store Sustainability Picks

As we move to a more environmentally conscious society, there has been a push for more sustainable products. But where do we even begin our journey to sustainability and what brands can we trust?

We are here to help! WholeLife stocks a vast range of products and brands that embody ‘good for you and good for the earth.’ See our favourite sustainable brands that we stock at WholeLife below.

  • Cheeki is an Australian brand that has introduced an extensive range of products, including water bottles and tumblers, but what is so amazing about these products is that they are stainless steel and reusable!
  • Ever Eco is cracking down on single-use plastics and has introduced a range of products that aim to eliminate this! From reusable facial pads to produce bags and stainless-steel bento boxes, Ever Eco has all your essentials to kick-start your plastic-free journey.
  • Bio Tuff solves the issue of using plastic and contributing to mass waste in landfills with their compostable and biodegradable products including bin liners and cling wrap. Imagine your bags decomposing in 0 to 90 days instead of decades!
  • Go Bamboo is the perfect alternative to plastic products! Switching to bamboo products can assist in cutting global levels of carbon dioxide and reducing your carbon footprint. Additionally, they offer a large range of products including biodegradable toothbrushes, reusable straws and clothing pegs!
  • Pelvi is not only empowering women and their bodies but also advocate for the importance of cutting down waste with their reusable period products including their leakproof underwear, menstrual cups and cotton pads.
  • Who Gives A Crap is an amazing brand that offers products which are made from 100% forest friendly bamboo and to top it off, 50% of their profits go to help build toilets for those in need.
  • Ecostore’s products protect not only you but the environment! Offering various home, body, oral and baby care products, Ecostore does their bit by being all-natural, cruelty and GE/GMO free. Their products are also made from 100% renewable and recyclable plastics.
  • Gem is a proudly Australian made brand that offers non-toxic oral care products including toothpaste, floss and mouthwash!
  • Noosa Basics offers a wide range of products that are organic, vegan and cruelty-free including skincare and deodorants. Plus, they are 100% Australian made!

Consider adding some sustainable options into your daily life to help reduce your environmental footprint!

For more information on how to live a more sustainable life, read our blog post on the difference between biodegradable, compostable, recyclable and reusable.

Fruit Sushi Recipe

Fruit Sushi Recipe

Have you ever wondered how to incorporate fruit into your diet in more exciting ways? Fruit sushi is a fun twist on original sushi recipes and they’re gluten free and vegan! These sushi rolls are perfect for your next fruit platter or to spice up your child’s lunchbox.


1 ½ cups of Sushi Rice

2 cups of water

3 tablespoons of WholeLife Healthfoods Organic Raw Sugar

¼ teaspoon of WholeLife Healthfoods Himalayan Pink Salt Fine

1 cup of Pure Harvest Organic Coco Quench Coconut Milk

1 ½ teaspoon of vanilla extract

A variety of fruit – pineapple, strawberry, mango, kiwi (you can use whatever fruit you would like)


  1. Use a strainer to rinse the sushi rice, removing the milky coating.
  2. In a medium-sized pot, combine the rice, water, sugar, and salt. Cook on low heat for around 15-20 minutes with the lid on or until the water is absorbed. Do not stir during this process.
  3. Once the water has been absorbed add the coconut milk and vanilla extract and stir until combined. Continue to cook the rice with the lid on until the coconut milk has completely evaporated, and no liquid remains in the pot.
  4. Spread the rice evenly on a lined tray, allowing the rice to cool down. Set aside for 10 minutes.
  5. Whilst the rice is cooling down, slice fruit into long pieces approximately 1cm in diameter (easier to roll).
  6. Layout a bamboo rolling mat and place a square of cling wrap or baking paper over the top of the bamboo rolling mat (we love Bio Tuff’s biodegradable cling wrap!).
  7. Spread the cooled rice evenly onto the cling wrap and shape it into the size of the rolling mat. Make sure there are no gaps.
  8. Lay your choice of sliced fruit ⅔ the way up on the spread rice.
  9. Use the bamboo mat and cling wrap to tightly roll up the rice.
  10. Slice the roll into 6 pieces. Enjoy!

If you make these fruit sushi rolls, we would love to see how they turned out! Tag us on Instagram @wholelifepharmacyandhealthfood