• Green Banana Flour Coconut Brownie

    Green Banana Flour Coconut Brownie



    • ½ cup Lotus Green Banana Flour
    • 2 tbsp  Rice Syrup
    • ½ cup Lotus Almond Flour
    • 1 cup Lotus Rapadura Sugar
    • ½ cup Lotus Coconut Chips
    • 125g Lotus Coarse Choc Drops
    • ½ cup Lotus Almond (chopped)
    • ½ cup Lotus Cacao Powder
    • 1 tsp Lotus Baobab Powder
    • 1 tsp Lotus gluten free Baking powder
    • 1 tsp organic vanilla extract
    • 150g Organic butter, coconut oil or other dairy free substitute.
    • 3 Organic eggs (or an egg substitute like No Egg)



    1. Preheat oven to 160oC (fan forced)
    2. Grease brownie pan and line with baking paper
    3. Warm butter and rice syrup together
    4. Lightly beat the eggs, adding banana flour until all combined
    5. Combine the rest of the ingredients including the warm butter and rice syrup until all even
    6. Pour into the pan and bake for approx. 15-20 minutes
    7. Cool before cutting

    For more amazing recipes like this go to lotus.com.au/blog


  • Low Sugar Caramel Berry Nests

    Low Sugar Caramel Berry Nests


    Serves: ­4



    • 1/3 cup Lotus Coconut Sugar
    • 1 teaspoon Lotus Apple Cider Vinegar
    • 1/3 cup Lotus Xylitol
    • 3 organic egg whites
    • Whipped cream, mint leaves and fresh or defrosted berries to serve



    Preheat oven to 120ºC.

    Using an electric mixer, whisk egg whites and vinegar for 5 minutes or until soft peaks form. Gradually add coconut sugar and xylitol and whisk until the mixture is thick and firm.

    Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Using a spoon, press down on the centre of the meringue to create a hollow dip. Bake for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside.

    Store in an airtight container for up to 2 weeks. For festive flair, choose red and green garnishes.

    Recipe is from Lotus pantry -for more recipes go to http://lotuspantry.com.au/blog/

  • Flower Essence

    Back to School Flower Essence Blend


    Available at Sunnybrook Health Store Today

    Here at sunnybrook we have formulated a flower essence blend specifically aimed at emotional support for both kids and parents as they transition back to school, helping to ease any fears or anxiety that may come up.  This formula is specific for helping to balance emotions such as fear, shyness, overwhelm, distress and co-dependency.

    It is easy to take: either 7 drops orally as often as needed, or pop 7 drops in your kids drinkbottle to take to school with them.

    Our 'Back to School' blend contains:

    Bauhinia:  to help balance resistance to change or rigidity and bring about acceptance and open mindedness.

    Bottlebrush: for overwhelm due to life changes.  Helps to let go and adjust to change.

    Crowea: For continual worrying.

    Dog rose: Helps to ease feelings of being fearful, shy, and apprehensive of others.  Promotes confidence.

    Fringed violet: Helps to remove distress.

    Monga waratah: For neediness and co-dependency.  Great for helping with separation anxiety.

    Tall Mulla Mulla: For those who are fearful of circulating and mixing with others.  Helps to ease this distress and induce relaxation around others.

     Come into Sunnybrook today and ask one of the friendly staff in the dispensary to make you a blend.

  • Easy School Lunch Wraps- Gluten Free and Dairy Free options

    Easy School Lunch Wraps


    Diego's GoWELL® Gluten Free Wraps (6 pack)

    • 500g chicken tenderloins, we have pre-cooked chicken in-store, or meat alternatives like tofu chicken if you prefer a vegetarian version.
    • 1/2 head coral lettuce
    • 2 sticks celery
    • 2 green apples
    • 150ml cream (or dairy free Cream Cheese)

    • salt and pepper to taste


    1. In a large skillet pan heated with oil, cook chicken tenderloins(or meat substitute) on either side for 3 mins.
    2. Set aside. ( or we have the pre-cooked chicken in store)
      Gently tear lettuce leaves and slice celery and apples into fine slices.
    3. Whip cream with salt and pepper to taste until soft peaks form.
    4. Heat wraps as per packet instructions.
    5. Assemble wraps by evenly placing lettuce, celery, apples,  and chicken or chicken substitute.
    6. Top with cream dressing and roll up tightly.
  • Easy Coconut Oil Popcorn Recipe

    Coconut Oil Popcorn Recipe

    Gluten Free, Dairy Free, Sugar Free snack


    Making homemade popcorn is easier than you think. Once you make it once, you will never buy it again.

    A couple of things to remember before you start.

    • Make sure the inside of the pot is completely dry before heating the oil in it, or else the oil will sputter.
    • Have a separate bowl ready to dump popcorn in when it is done popping in the pan.
    • Make sure to use a pan that has a safe lid, and is not to heavy to pick up softly and shake. I once made too much at one time in a big pan and it was too heavy to shake and burnt most of it



    • Heat Coconut oil in saucepan on medium high heat until all solid oil is melted.
    • Then drop ¾ kernels till they pop open
    • Then add the remaining kernels
    • Cover the saucepan with lid
    • Once they start popping shake every 10 seconds or so until you hear the popping slow down. The kids love to count to 10 with me, makes it exciting!! 1,2,3,….. Shake!! ;-)
    • Once it slows down, remove from heat and continue shaking, to prevent the popcorn at the bottom from burning.
    • Once they are done popping pour into a bowl, add salt or there is a list of flavours you can add here.
    • Enjoy!!

    gluten-free, vegan, clean eating, low fat, low calorie, sugar-free


    Serves: 6 | Prep Time: 5 minutes | Cooking Time: 15 minutes


    •  6 GoWELL Wraps
    • 400g drained whole black beans 
    • 200g Mixed Beans or Refried Beans
    • 400g drained corn kernels
    • 300g finely grated cheese (Dairy Free option is Bio Me Dairy Free cheese) 
    • 6 whole fire roasted chillies sliced
    • ½ bunch chopped coriander
    • ½ cup sour cream (whip and thin with 1tbsp water) - (Dairy Free option is Toffuti Cream Cheese) 


    1. Heat a non stick skillet to a high heat sprayed with olive oil. Cook corn kernels till blackened and starting to pop. Set aside.
    2. Warm wraps as per instructions on pack and stack together ready for recipe preparation.
    3. Spread on half of each wrap 1/6 of the refried beans followed by 1/6 of the grated cheese, black beans, roasted corn kernels, slices of fire roasted chillies and coriander.
    4. Fold the side without filling over the top to resembles a half moon.
    5. Place in a lightly greased preheated sandwich press or hot non stick fry pan*. Cook till cheese begins to melt. *Cook on both sides if using fry pan option.
    6. Repeat with remaining 5 wraps.
    7. Cut in quarters drizzle with sour cream and top with salsa to serve as a snack or with side salad or soup for a light lunch/dinner.

    You can also view recipe online  at https://www.diegosauthenticfoods.com.au/recipe/vegetarian-quesadilla/

  • Grants Natural Toothpaste







    Grants Mild Mint Toothpaste is the original flavour and loved by both kids and adults, who enjoy the mild mint flavour. Containing the healing benefits of certified organic Aloe and natural herbs for gentle oral care and fresh breath, it’s also ideal for those with sensitive teeth and gums or mouth ulcers.

    About Grants

    What do you do when you can’t find a healthy, pleasant tasting, fluoride-free toothpaste, suitable for the whole family?  You make your own. That’s exactly what Michael and Michelle Aronson did when over 30 years ago when their young daughter Tammy began swallowing fluoride containing toothpaste.

    There was no fluoride free toothpaste  on the market at the time which all the family enjoyed, so Michael and Michelle set out to make their own. The name ‘Grants’  comes from the street in which they lived at the time.  Their daughter Tammy has since joined them and together they are committed to producing affordable, natural products for the next generation of health conscious families.

    INGREDIENTS: Calcium Carbonate, Water (aqua), Aloe barbadensis Leaf Juice – certified organic, Glycerin (Vegetable), Xylitol, Silica, Sodium Lauroyl Sarcosinate, Cellulose Gum, Dicalcium Phosphate Dihydrate, Natural Flavours, Stevioside (Stevia), Magnesium Hydroxide, Potassium Chloride.

    Contains Minerals: Calcium, Potassium, Phosphorous, Magnesium, Sodium.

    Natural flavour contains extracts of: Mint Oil, Eucalyptus, Oil, Cardamon, Celery, Caraway, Coriander, Dill, Thyme, Rosemary & Sage.

    Not tested on animals. Vegan friendly. Contains no genetically modified ingredients. Manufactured under GMP (Good Manufacturing Practices).

  • Gluten Free Crepe

    Gluten Free Crepe






    This is a lovely and delicate gluten free Crepe recipe. The are really easy to make and even easier to eat. Serve with cream and strawberries.

    • 1 ½ cup (225 – 250g) Premium Self Raising Flour Mix
    • 1 ½ cups (375ml) water
    • 3 eggs
    • 4 heaped table spoons (100g) soft margarine or butter
    1. In a large bowl combine flour mix, water, eggs and margarine. Beat with an electric mixer or by hand until mixture is smooth and well combined.
    2. For Sweet Crepes add a couple of table spoons of caster sugar (this will increase browning).
    3. Let the mixture stand for ten minutes before use.
    4. Use a ladle to spoon mixture “to a lightly greased frying pan and cook for about 40 secs on each side depending on crepe thickness.

    For Sweet crepes serve with strawberries and cream. For Savoury crepes serve with cheese and mushrooms.

    For more amazing recipes check out Well and Good's website 

  • Himalayan Salt Lamp- the perfect holiday gift

    written by Emily one of our one-site naturopath practitioners 

    What are Salt Lamps?

    Salt lamps provide many health benefits by producing negatively charged ions and providing a calming, ambient light.

    What are Negative ions?

    These are negatively charged oxygen atoms, created in nature by water, air, sunlight, and the Earth's natural radiation. Negative ions clear the air of mould, bacteria, virus, pollen, pet dander, and other hazardous particles.

    Many activities and electrical appliances generate positive ions which can be detrimental to our health. Tv's, radios, computers, microwaves, exhaust, and cigarette fumes all produce positive ions. Salt lamps producing negative ions work to restore balance to the environment.

    Salt Lamps may have the following benefits

    -Reduce allergy symptoms

    By reducing pollen and pet dander particles in the air.

    -Improve mood

    Can naturally enhance your mood and can be great for improving concentration. This is because of the negative ions on your body, improving blood and oxygen supply to the brain and other organs, as well as providing a boost of serotonin the happy neurotransmitter.

    -Clean and deodorise air

    Salt lamps work as an air purifier by removing bacteria, dust, allergens, smoke and mold from the air

    -Beautiful night light

    Salt lamps produce a calming pink glow which increases the ambience of any room. They are also environmentally friendly as they are normally low-wattage bulb which consumes very little energy.

    Order online or stop in store today to buy yours

  • Choc Beetroot Cupcakes

    Choc Beetroot Cupcakes


    Serves: 12 cupcakes


    • 1/4 cup Lotus Organic Buckwheat Flour
    • 1/4 cup Lotus Organic Brown Rice Syrup
    • 1/2 cup Lotus Almond Meal
    • 3/4 tsp Lotus Organic Apple Cider Vinegar
    • 1/4 tsp Lotus Fine Sea Salt
    • 1/3 cup Lotus Organic Rapadura Sugar
    • 1 1/2 tsp Lotus Bicarb Soda
    • 1/4 cup coconut oil, melted
    • 1/2 cup almond milk
    • 3 medium beetroots
    • 2 organic eggs
    • 3/4 cup gluten free flour (Bobs Red Mill is a good one)


    Individually wrap 3 medium sized beetroots in foil and roast in oven 180°C  for approximately 20 minutes, or until knife can slide easily into the skin. Set aside and allow to cool. In a bowl, combine almond milk, apple cider vinegar and bicarb soda. The mixture will sizzle and froth, however, this is normal. Whisk remaining liquids into the milk and apple cider vinegar mixture, set aside. In a food processor, blend beetroots and add to the liquid mixture. Combine all dry ingredients mix well. Add liquid ingredients into the dry mixture, stir until combined. Spoon mixture into cupcake shells and place in a muffin tray. Bake on 180°C for 25-30 minutes. Serve warm, cool or frozen with your favourite frosting.

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