Recipes

Sweet & Spicy Gut Loving Cauliflower Bites

This Crispy Glazed Cauliflower is the perfect bridge between a satisfying snack and a wellness-focused meal.

Nut-Free Christmas Fruit Mince Pies

Traditional Christmas fruit mince pies made completely nut-free. Buttery pastry filled with spiced fruit mince for a safe, festive treat.

Persimmon Wintery Loaf

Wrap yourself in cosy winter vibes with this Persimmon Loaf, perfect for chilly UK mornings or an indulgent afternoon tea.

Gut Twist Galdona Ice Choc

Creamy, frothy, and perfectly indulgent, it’s a relaxing treat that’s ready in minutes, ideal for a cozy moment or a refreshing pick-me-up.

Pear, Chestnut, and Date Granola

Start your mornings with this cosy homemade granola packed with pear, dates, and roasted chestnuts for a hint of festive crunch. This easy, oven-baked granola recipe uses Natvia Synbiotic Sweetener for a naturally sweet flavour without refined sugar. It’s nourishing, simple, and big on flavour, exactly how breakfast should be.

Halloween Recipe: Zombie Fingers

Sweet & Spicy BBQ Tofu 

Smoky, tangy, and lightly sweet, this BBQ tofu packs serious flavour minus the added sugar. Sweetened with Natvia Brown Sweetener, it’s a healthier twist on a classic recipe that delivers without compromise. Big on flavour and small on compromise. When your food works harder so you don’t have to.  Serving(s): 2 - 3 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes  Ingredients  400g firm tofu, pressed and cut into small cubes  2 tbsp Natvia Brown Sweetener 2 tbsp tomato paste  1 tsp smoked paprika  1 garlic clove, minced  1/2 tsp chilli flakes (adjust to taste)  1 tbsp water  Optional: ½ tsp soy sauce or a squeeze of lemon for extra depth Method  In a bowl, whisk together Natvia Brown Sweetener, tomato paste, smoked paprika, garlic, chilli flakes, and water until smooth. Toss half of the sauce with the tofu cubes to coat evenly. Heat a non-stick pan over medium heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until golden on all sides. Pour the remaining sauce over the tofu and cook for another 3–5 minutes, stirring gently, until the sauce thickens and evenly coats the tofu. Taste and adjust if needed, a tiny splash of soy sauce or lemon juice can lift the flavours. Serve warm with rice, quinoa, or a fresh salad.

Pad Thai Noodles

Cold night, hot wok, full flavour. This quick Pad Thai by @thestrongbodyproject is your midweek comfort fix, no sugar crash, just that rich, caramelised kick from Natvia’s 100% Natural Brown Sweetener. Packed with colourful veg and all the cozy vibes, it's the kind of dish that warms you up from the inside out. Skip the delivery, stir up the good stuff. Serving(s): 2 Prep time: 15 minutes Cook time: 15 - 20 minutes  total time: 30-35 minutes Ingredients Pad thai 250g chicken breast 80g pad thai rice noodles 2 eggs 10g garlic paste 100g carrot 100g broccoli 100g bean sprouts 40g red onion 30g crushed peanuts 10g chives 1/2 lime Sauce Mix 20g tamarind puree 20mL fish sauce 20mL oyster sauce 30g Natvia 100% Natural Brown Sweetener Method Mix all your sauce ingredients together in a small bowl and set aside Prepare your noodles as per the packet instructions before you start cooking and set aside. In a large non-stick pan, add in your onion and garlic and fry off until the onion is translucent, and then add your diced chicken breast. Cook the chicken until it is mostly cooked through, then add the chopped vegetables. Cook until veg get slightly tender. Push all your ingredients to one side of your pan and crack your eggs in, scramble them in the pan, then mix them in with your chicken. Add your bean sprouts and noodles and combine them together, pouring your sauce over everything. Cook for an additional 3-4 minutes, or until the noodles absorb all the sauce. Toss in your roughly chopped chives and nuts (saving some nuts for topping) Portion out, squeeze over with some lime and ENJOY!

3 Ingredient Lemon Possets

Sticky Soy & Brown Sweetener Chicken Thighs

Every day dinners but effortlessly better. This sweet and savoury chicken recipe keeps things simple and satisfying. With a sticky glaze made from Natvia Brown Sweetener, it’s a no-added-sugar upgrade you can feel good about. Perfect for meal prep or dinner comfort, because eating well should fit your life, not the other way around.  Serving(s): 2-3 Prep Time: 10 minutes (40 with marinating) Cook Time: 25 minutes Total Time: 50 minutes  Ingredients 4 chicken thighs, skin on 3 tbsp soy sauce 1 ½ tbsp Natvia Brown Sweetener (for a richer caramelised glaze) 1 garlic clove, minced 1 tsp fresh grated ginger or ½ tbsp ginger powder 1 tsp sesame oil (optional, for aroma) 1 tbsp water 1 tsp rice vinegar or lime juice (optional, to balance sweetness) Pinch of black pepper Optional garnish: sliced spring onion, sesame seeds Method In a bowl, mix soy sauce, Natvia Brown Sweetener, garlic, ginger, sesame oil, water, and vinegar/lime juice until Sweetener dissolves. This is your marinade and glaze. Optional: Marinate chicken for 30 minutes for deeper flavour. Heat a non-stick pan over medium heat. Place chicken thighs skin-side down and cook 8–10 minutes until golden and crispy. Flip chicken, pour marinade over, reduce heat to low, cover, and cook 10–15 minutes until chicken is cooked through and the glaze thickens into a sticky, glossy coating. Taste the glaze and adjust seasoning if needed (extra soy for saltiness, extra Natvia for sweetness). Serve with steamed veggies, cauliflower rice, or your choice of sides. Garnish with spring onions or sesame seeds for extra umami punch.

Beef & Broccoli Stirfry

When the week gets busy, nothing beats a one-pan dinner that’s quick, flavour-packed, and nourishing. This Beef and Broccoli stir-fry is a true crowd-pleaser. Tender slices of beef, crisp broccoli, and a glossy sauce that balances savoury depth with a touch of natural sweetness from Natvia Brown Sugar. Ready in under 30 minutes, it’s the kind of meal that feels just as perfect for a weeknight dinner as it does for sharing around the table with family. Serving(s): 3- 4 Prep Time: 10 minutes Cook Time: 15 minutes Total Time:  25 minutes Ingredients 500g beef, thinly sliced 300g broccoli florets 3 tbsp soy sauce (instead of 2, for more depth) 1 tbsp oyster sauce (optional but recommended) 1 ½ tbsp Natvia Brown Sweetener (so the savoury-sweet balance pops) 1 small onion, thinly sliced (or 2 garlic cloves if you prefer) 1 tsp fresh grated ginger or ½ tsp ginger powder 1 tbsp vegetable oil + 1 tsp sesame oil (use sesame at the end for flavour boost) ½ cup beef broth or water (instead of ¼ cup, for more sauce) 2 tsp corn flour mixed with 3 tbsp water (thicker slurry so the sauce coats everything nicely) Cooked rice, to serve Method Heat oil in a large pan or wok over medium-high heat. Add garlic and ginger, sauté until fragrant (about 30 seconds).  Add beef slices and stir-fry until browned but not fully cooked (about 2-3 minutes). Remove beef and set aside.  In the same pan, add broccoli and water (or broth). Cover and steam for 3-4 minutes until tender crisp.  Return beef to the pan. Add soy sauce, oyster sauce (if using), and Natvia Brown Sugar. Stir well to combine.  Pour in the corn flour slurry to thicken the sauce. Cook for another 1-2 minutes until sauce is glossy and coats beef and broccoli.  Serve immediately over steamed rice.   Enjoy your beef & broccoli stirfry dinner with the refreshing Spiced Orange and Almond Delight to complete your meal!

Chocolate Raspberry Cake

Indulge in the rich, decadent taste of raspberry chocolate cake. A perfect blend of tart raspberries and smooth, velvety chocolate. Ideal for celebrations or afternoon tea across Australia and the UK, this dessert favourite delivers a luxurious bite every time. Order or bake your raspberry chocolate cake today.  Simply use the Natvia Natural Synbiotic Sweetener or Natvia 100% natural sweetener for a sweet boost.  Ask ChatGPT