Inspired living

Sponsor Recipes: Naked Foods Products

EatWell shares their favourite recipes from Naked Foods Products

Credit: Naked Foods Products

See the recipes below for some of the delicious creations you can make with Naked Foods Products.

Chai Spice Carrot Slice

Serves: 10-12



  • ¼ cup melted coconut oil
  • ¼ cup rice-malt syrup
  • 3 eggs, whisked
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp turmeric chai spice mix
  • ½ cup almond meal
  • 1 cup grated carrot
  • ¼ cup sunflower seeds
  • ¾ cup roughly chopped walnuts
  • ¼ cup pepitas
  • 1 cup chopped dates
  • 3 tbsp coconut flour
  1. Preheat oven to 160°C and line loaf tin with greaseproof paper.
  2. Place all in ingredients bowl and mix to combine.
  3. Pour into loaf tin and cook for 45–55 mins or until skewer comes out clean when you poke it through middle.
  4. Cool in tin for 15 mins then transfer to rack to cool completely.
  5. Stores well in fridge up to 5 days.

Cashew Alfredo Pasta Sauce

Serves: 2-3

Naked 1



  • ½ cup brown onion, finely sliced
  • 1½ garlic, minced
  • 1 tbsp olive oil
  • ½ tsp pink Himalayan salt
  • 60g raw cashews, soaked in hot water for 30 mins & rinsed
  • 240mL unsweetened plain almond milk
  • 2-3 tbsp nutritional yeast
  • 1 tbsp arrow root powder
  • ½-1 tsp maple syrup
  • Olive oil
  • 200g your choice of pasta, cooked
  • Pink salt & black pepper, to serve
  • Lemon wedges
  1. Sauté onion and garlic with olive oil for few mins. Add pink salt and continue to sauté until they become tender.
  2. In high-speed blender, blend all ingredients (except pasta).
  3. Transfer mixture to small pot and heat for 10 mins over low-medium heat, stirring continuously. Add more milk, salt and black pepper to taste.
  4. Mix sauce and olive oil with cooked pasta, squeeze fresh lemon and mix well. Add black pepper and salt to taste.

Spiced Pumpkin Quinoa with Maple-roasted Nuts

Serves: 4 as a side 

Naked 3



  • ¼ Jap pumpkin, approx. 700–800g, sliced into 4 wedges
  • 2 tsp ground cinnamon
  • 2 tsp olive or melted coconut oil
  • ¼ cup walnuts, roughly chopped
  • ¼ cup pecans
  • ¼ cup pistachios
  • 1 tbsp maple syrup
  • ¼ cup uncooked tricolour quinoa
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • ¼ small Spanish onion, finely diced
  • ½ cup fresh herbs, rocket or baby spinach, finely sliced
  • Sea salt & black pepper
  • ½ lemon, cut in wedges
  1. Heat oven to 220°C and line two baking trays with greaseproof paper.
  2. Place pumpkin pieces on one tray, sprinkle with cinnamon and oil and toss to coat. Place in oven to cook for 20 mins.
  3. Add all nuts to other tray, toss with maple syrup and place in oven to cook for 12 mins. Check halfway for even cooking and toss gently.
  4. Cook quinoa with ¾ cup water until absorbed and tender. Fluff with fork and set aside.
  5. Whisk balsamic vinegar and extra-virgin olive oil together in small bowl.
  6. Serve on large platter or tray. Sprinkle half Spanish onion, maple nuts, fresh herbs and cooked quinoa on base of the tray, top with pumpkin pieces then repeat.
  7. Pour balsamic dressing into small dish on side of the platter, season all with sea salt and black pepper and serve with lemon wedges.