Wellbeing Hub

Check out our Wellbeing Hub with health and fitness tips to make the most of your sober month!


Cacao Coconut Rough Balls

By Karen McLean on

It’s SNACK TIME!!! These cacao coconut rough balls are the easiest snacks to make and are perfect for chocoholics, like me!!! Throw it all into a blender and roll them up into bite-size energy balls. It’s as simple as that!! There is much hype about cacao and I am absolutely crazy for it!!

Cacao is the raw unprocessed for of cocoa and is considered a “super-food”. The benefits of cacao are phenomenal: rich in antioxidants, contains essential vitamins and minerals, promotes healthy skin, mood enhancing… intense chocolate flavour!! I’m addicted to this stuff!! I love the combination of chocolate and coconut and these balls are packed full of goodies, which will keep you energised throughout the day! Even possibly bouncing up and down the walls!! YIPPEE!! 😉 

Ingredients

( Makes 20 balls)

  • 1 cup medjool dates
  • 1 cup desiccated coconut 
  • ¼ cup raw cacao powder 
  • ½ tsp vanilla bean paste
  • ½ tbsp water 
  • ⅔ cup buckinis 

Method

  1. Lightly toast desiccated coconut in a pan on low heat until lightly toasted and aromatic. 
  2. Add all ingredients except for buckinis to a food processor and pulse until sticky when pressed between the fingers. 
  3. Add buckinis and pulse a few times until mixed through. Be careful not to over pulse. 
  4. Grab a tablespoon of mixture and roll into balls. 
  5. Finally, roll the balls into desiccated coconut and place in an airtight container in the fridge. 

These will keep for around 2 weeks in the fridge. 

Enjoy your “Bouncy” energy balls! 😉


Recipe courtesy of Secret Squirrel 

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Tropical Green Mocktail Recipe

By Camille Vidal on

Camille Vidal is a wellness advocate, a yoga teacher, a drinks & cocktail expert and the founder of La Maison Wellness, the home of the healthy hedonist and an online inspiration for Living Well.


Tropical Green

This delicious and refreshing cocktail will lighten up your taste buds and give you the opportunity to support a good cause by going Sober for Macmillan.

Ingredients

  • 20 ml passion fruit juice
  • 30ml cucumber juice
  • 10ml agave syrup
  • 1 tsp orange blossom water
  • Kombucha   

Method

Cucumber Juice
  1. Peel cucumber  
  2. Juice fresh, or blend & sieve to remove pulp
  3. Store in the fridge- it will keep 2 days 
Technique
  1. Build ingredients into the glass minus the kombucha
  2. Add crushed ice, then take your spoon & “churn” the...
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Mocktails by Olly Smith

By Olly Smith on

Olly Smith is a multi award-winning drinks expert and broadcaster, and publisher of 'Fizz', a book with over 80 joyful cocktails and mocktails for every occasion.

Sherbet Fizz

  • 25ml freshly squeezed grapefruit juice
  • 20ml Oleo Saccharum
  • Ice cubes soda water

Method

  1. Pour all the grapefruit juice and Oleo Saccharum into the wine glass filled with ice cubes
  2. Top with soda water and stir gently
  3. Garnish with a grapefruit peel.

Garnish

  • Large grapefruit peel

Glass

  • White wine glass


Honey and Ginder Julep

  • 1 tbsp just-boiled water
  • 8 mint leaves
  • 4 tsp honey crushed ice
  • Ice-cold ginger beer

Method

  1. Mix the freshly boiled water with 2 fresh mint leaves and stir to wilt. 
  2. Stir in the honey and then remove the mint leaves. Leave to cool completely. 
  3. Place 6...
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Mocktails for Go Sober

By Go Sober Team on

Giving up the booze doesn’t have to be boring – we’re not talking about sipping kale juice smoothies here. Think of it less of an exercise in detoxing and more of an opportunity to experiment with great flavour combination – without the unpleasantness of the morning after.

‘Mocktails’ have always been somewhat of the cocktail's frumpy sister, but whereas the cocktail can easily hide behind a boozy kick, with non-alcoholic concoctions flavour is king. Not only are they a healthier alternative to their alcoholic siblings, but they’re just as much a treat for the weekend.

We’ve cherry picked a selection of tasty recipes below, lovingly created by Georgi Radev – resident mixologist of one of London’s finest cocktail bars, Mahiki.


Macmillan...

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