Detox January: Antioxidant Date Balls

If you’re one of our Staples box customers, you’ll know we send you a cup of different nuts every week! You can turn these nuts into awesome antioxidant date balls without too many ingredients and too much effort. Date balls a great snack to take with you on the go to ensure you’re not grabbing junk and are staying energized throughout the day! Leave us a comment if you’ve enjoyed January’s recipes and let us know what you’d like to see more of next month.

INGREDIENTS (makes 20 date balls

  • 1 cup nuts from the Fruitful Day box
  • ½ cup desiccated coconut  
  • 1 cup pitted dates
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp matcha powder
  • 1 tsp turmeric
  • 1 tsp maqui powder
  • Zest of 1 orange


  1. Place nuts, coconut and cinnamon in a food processor and process.
  2. Add coconut oil and dates and process again until a dough forms.
  3. Remove date mixture dough and split into thirds.
  4. Add 1/3 to the food processor and add the matcha powder. Process until matcha is combined and then remove and set aside.
  5. Add 1/3 to the food processor and add the turmeric powder. Process until turmeric is combined and then remove and set aside.
  6. Add 1/3 to the food processor and add the maqui powder. Process until maqui is combined and then remove and set aside.
  7. Roll each mixture into balls. Each flavour should make 6/7 date balls.




Detox January: Pomegranate and Quinoa Salad

We’re wrapping up detox January with a pomegranate and quinoa salad with the yummiest of citrus dressings. Grab your Fruitful Day pomegranate and this won’t take you long to prepare at all! We hope you’ve enjoyed this month of recipes and we’re looking forward to shifting focus next month on ENERGY!  We’ll give you some food ideas that will fuel you with energy and help you to keep those New Years Resolutions going past January!


For the salad

  • ¾ cup of quinoa
  • 4 spring onions
  • 1 carrot
  • 2 radishes
  • Handful of almonds
  • ½ cup pomegranate
  • 1 small cucumber
  • Handful of cherry tomatoes

For the dressing

  • 1 shallot
  • ¾ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • Salt and pepper to taste


For the salad

  1. Place quinoa along with 1 ½ cups water in a saucepan and bring to boil.
  2. Cook for 14 – 15 mins and set aside.
  3. Slice carrots thickly and then place in a roasting tray with the spring onions, coconut oil and salt.
  4. Roast at 200 degrees C for 20 – 30 mins or until soft and browned – you may need to cover if they become too brown.
  5. Thinly slice radish and roughly chop cucumber and almonds.
  6. Put quinoa into a bowl and add the roasted carrot, roasted spring onion, radish, cucumber, tomato, pomegranate and almond.
  7. Add dressing as needed.


Detox January: Apple and Celeriac Soup

Brrrrr it’s cold outside and we’re craving warm soup! This apple and celeriac soup is a great way to sneak both fruits and vegetables in your diet.  As part of our #fruityfridays in January, we will continue to bring you recipes throughout the month that are healthy, tasty, and help you to detox and kick-start your healthy habits for the year.  If you missed it, please check out our chia pudding and granola cup recipes.


  • 3 small red onions
  • 2 cloves garlic
  • 1 celery stalk
  • 2 tbsp apple cider vinegar
  • 1 celeriac
  • 4 apples from the Fruitful Day box
  • 4 sprigs of thyme
  • 1 tsp cinnamon
  • 800ml stock

Optional toppings

  • Apple (thinly slices and sautéed to brown)
  • Baby spinach (sautéed to wilt)
  • Flax seeds
  • Almonds (toasted)
  • Radish (thinly sliced)
  • Alfalfa sprouts


  1. Roughly chop onion, garlic and celery.
  2. Place these in a large saucepan on medium heat and sauté. Add salt, cinnamon and thyme leaves.
  3. While the onion, garlic and celery are sweating peel and chop both the apple and celeriac into cubes.
  4. Turn up the heat a little and once the veg are sizzling nicely add the apple cider vinegar.
  5. Add the apple and celeriac and allow to saute for some time before adding the stock.
  6. Bring the stock to boil and then lower heat to simmer for around 30 minutes or until the celeriac is cooked through.
  7. Pour the soup into a blender and blend until smooth.

Detox January: Chia Pudding

Last week, we launched detox January here and promised to share a new #fruityfriday recipe with you each week. This week we’re continuing our focus on breakfast with a delicious and healthy recipe for chia pudding. Most of the work can be done the night before so it’s ideal for those busy mornings before work and school. We love the idea of topping the chia pudding with different fruits each and every time to keep it fresh and interesting!

CHIA PUDDING (serves 4)


  • 2 cups coconut milk/almond milk
  • ½ cup chia
  • ½ tsp vanilla
  • ¼ cup maple/honey
  • ½ tsp cinnamon
  • 1 cup raspberries
  • 4 dates
  • 1 tbsp shredded coconut
  • ¼ cup mixed nuts and seeds from the Fruitful Day box
  • 1 cup chopped fruits from Fruitful day box: strawberry, blueberry, kiwi, pear, pomegranate, pineapple and mango.



  1. Blend coconut milk, vanilla, maple, cinnamon and raspberries.
  2. Stir in chia, cover and leave to soak overnight.
  3. Chop fruit, nuts and dates and sprinkle them along with the shredded coconut over the chia pudding.

Detox January: Granola Cups

January is always a great opportunity for a fresh start to the year and with that in mind we’ll be publishing a new recipe each Friday in January focused on detoxing! Making sure you have a healthy start to the day with a solid breakfast sets the stage for the rest of your meals. Prep these granola cups the day before and then just assemble them in the morning with your yoghurt and Fruitful Day fruits and you’ll be set for the day of productivity.

GRANOLA CUPS (makes 6 cups)


  • ¼ cup mashed banana
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¼ cup chopped nuts from the Fruitful Day box.
  • 1 ¼ cup oats
  • ¼ tsp salt
  • Yogurt – organic full fat/coconut yoghurt
  • 1 tsp chia
  • 1 tsp cacoa nibs
  • Edible flowers (optional)
  • Chopped fruit from the Fruitful Day box; strawberry, blueberry, kiwi, pear, pomegranate, pineapple and mango.


  1. Mix oats, chopped nuts, salt and spices in a bowl.
  2. Mix mashed banana and maple syrup together in a bowl.
  3. Mix oat and banana mixture together to form a dough.
  4. Grease a muffin tray or silicon mould and press the mixture into the sides of each mould to form a cup.
  5. Bake for 12 – 15 mins at 160 degrees C.
  6. Once the cups have cooled, remove from the tray and spoon yoghurt into each one.
  7. Top each cup with chopped fruit and nuts from the Fruitful Day box, chia seeds, cacao nibs and edible flowers