• 2 bananas, peeled, sliced and frozen
• 1 cup almond milk (or more to thin as desired)
• 3/4 cup ice
• 1/4 cup Ambrosia Crunchy Peanut Butter
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract

Method:

Add all ingredients to a blender a process until smooth. Serve immediately.

• 2 cups whole almonds
• 1/4 cup Lotus Organic Coconut Sugar
• 1 1/2 tsp Lotus Coarse Sea Salt
• 3 tbs Ambrosia Organic Honey
• 3 tbs water
• 1 tbs Global Organics Coconut Oil

Method:

1. Spread almonds on a baking sheet in a single layer. Heat oven to 350 degrees and bake for 12-15 minutes, stirring occasionally. Almonds should be lightly toasted when removed from oven.

1. While almonds are baking, combine Lotus Organic Coconut Sugar and the Lotus Coarse Sea Salt together in a separate bowl.

1. In a saucepan, combine Ambrosia Organic Honey, water, and Global Organics Coconut Oil. Bring to a boil. Add the toasted almonds and stir until almonds have absorbed most of the liquid and the remaining is a little thinner than syrup.

1. Transfer coated almonds to a large mixing bowl. Add 2 tbs of the sugar/salt mixture and stir to combine.

1. Sprinkle remaining salt/sugar mixture over the top and allow to cool before breaking apart.

1. Store in an airtight jar & decorate for the perfect DIY gift!

• 1/3 cup Ambrosia Organic Honey
• Olive oil
• Freshly ground salt and pepper
• Italian herbs to garnish
• Pumpkin
• Sweet potato
• Potato
• Carrot
• Beetroot
• Spanish onion

Method:

• Preheat oven to 180°C
• Wash all vegetables and slice onions into quarters and other vegetables into chunks.
• Place vegetables onto an oven tray in a single layer and drizzle with olive oil and Ambrosia Organic Honey
• Add salt, pepper an italian herbs on top to season
• Cook for 45-50mins being sure to turn vegetables over to reglaze as required.

• 1 cup almond milk
• 1 tbs maple syrup
• 1 tbs Lotus Cacao Powder
• 1 tbs Ambrosia Smooth Peanut Butter
• Pinch salt
• Pinch cinnamon

Method:

Place all ingredients in blender and process until smooth. Warm in saucepan over medium heat, stirring with a wooden spoon.

Dust with cinnamon and a generous dollop of peanut butter.

Serving suggestion: Top with marshmallows

• 1/2 cup coconut milk
• 1 tbs Ambrosia Organic Honey
• 2 tsp ground cinnamon
• 1 & 1/2 tsp ground turmeric
• 1 tsp ground ginger
• 1/4 tsp ground clove powder
• 1/8 tsp all spice
• 1/2 cup rice milk
• 1/2 ground cardamom
• 1 tsp vanilla extract

Method:

1. On a low-medium heat, combine all ingredients in a saucepan. Stir for 5 minutes then using a sieve, pour chai mixture into a mug. Serve

Ingredients:

• 1/2 cup bittersweet chocolate chips, melted.
• 3/4 cup Ambrosia Peanut Butter
• 1/2 cup Ambrosia Organic Honey
• 4 cups Rice crispy cereal (preferably brown rice)
• Mini eggs or your choice of Easter treats

Method: In a large bowl, mix together the melted chocolate, Ambrosia Peanut Butter and Ambrosia Organic Honey. Add in the cereal and mix well. Spoon mixture into patty cases, leaving a well in the centre for the mini eggs. Decorate with mini eggs and place into freezer for 15-20mins to set.

• 450g Organic Boneless Skinless Chicken Breasts, cut into 1-inch strips
• 2 tbsp reduced-sodium soy sauce
• 1/2 tbsp fish sauce (or additional 1/2 tablespoon soy sauce)
• 2 tbsp freshly squeezed lime juice (from 2 small, juicy limes)
• 1 tbsp honey
• 1 tbsp Sriracha sauce
• 2 tsp ground ginger
• 2 cloves garlic, minced
• 1 cup chicken stock
• 5 tbsp creamy peanut butter
• 1 tbsp honey
• 1 tbsp tamari
• 2 tsp fish sauce
• 2 tsp Sriracha sauce
• 1 tsp ground ginger
• 2 cloves garlic, minced
• 1 tbsp freshly squeezed lime juice (from about 1 small lime)
• Chopped fresh coriander, chopped unsalted roasted peanuts, and lime wedges, for serving

Method:

1. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
2. Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken stock, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
3. When ready to cook, preheat the BBQ grill to medium high. Thread the chicken onto skewers.
4. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and coriander, then serve warm with peanut sauce and lime wedges.

• 1 bone-in spiral sliced ham
• 1 cup brown sugar
• 2 cups Ambrosia Raw Organic Honey
• 2/3 cup butter
• optional pineapple rings

1. Preheat your oven to 175C.
2. In a saucepan, combine the brown sugar, honey and butter on low heat.
3. Brush the glaze over the ham and use toothpicks to secure the ham and pineapple.
4. Bake for 75 minutes, ensuring to baste approximately every 15 minutes. During the last 3-5 minutes of baking, turn the grill in your oven on to caramelize the top.
5. Remove and allow the ham to sit before serving.

• 2 cups caster sugar
• 1/2 milk
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 cup Ambrosia Smooth Peanut Butter.

1. Combine the caster sugar and milk in a large saucepan over medium to high heat and sit until sugar is mixed into milk. When the mixture comes to a boil (as soon as you start seeing consistent bubbles), start a timer for about 2 and a half minutes. Don’t stir – you don’t want to disrupt the sugar crystals.
2. Remove the pot from the heat, add the salt, vanilla and peanut butter. Mix with a wooden spoon until the peanut butter is melted and mixed throughout.
3. Pour the fudge mixture into a pan and smooth the top.
4. Put the pan on a cooling rack to set and cool completely (usually a couple of hours).