Guest Post; Tasty Recipes from Mia Moore

Mia Moore

Mia Moore of Graciously Green Shares Some of Her Top Recipes For You

Graciously Green and Eat FRESH are two green-centric businesses with one joint mission to provide healthy food and lifestyle upgrades one organic plate at a time, with only great tasting food. They, together, are thought leaders in conscious eating.

Graciously Green, founded by Board Certified Health Coach and Certified Raw & Plant-based Food Chef, Mia Moore, provides private chef services from on-line cooking courses, raw food detoxes and, alongside Eat FRESH, healthy, raw and plant-based catering.

Eat FRESH, a local organic e-greengrocery with a passion for education as well as good food, delivers to homes and businesses all over Hong Kong and surrounding areas.

The fruit and veggies in these tried and tested recipes were all from Eat FRESH farms, where possible.


Cocao, Goji & Walnut Granola

I love to make a huge batch of this, dehydrating it overnight and storing in a mason jar for a long-lasting breakfast cupboard staple.

Prep Time: 15 minutes

6-8 servings


* 2 cups soaked (overnight is best) and drained mixed sunflower seeds and walnuts

(Soaking the nuts and seeds overnight ensures easy digestion and actually activates them so that they become a living food full of life-force!)

* 6-8 medjool dates – de-piped

* ½ cup dried organic goji berries

* 3 TBS raw cacao nibs

(did you know that by eating berries and cacao together you can absorb 100 times more antioxidants!)

* 4 cups of chopped crisp fresh apples and /or pears (or other seasonal fruit)

* 1 tsp. cinnamon

* ½ tsp. of nutmeg (depends on taste)

* ¼ tsp. ground cloves

* Pinch of pink Himalayan salt


* In a food processor, combine the seeds, nuts, dates and seasonings

* Pulse until coarse

* Remove and place in a large mixing bowl with the other fruits

* Mix by hand

* Decorate with nuts and leftover dry fruits

* Serve with cold nut milk to keep a raw and vegan version

* You could choose to drizzle on some raw honey to further sweeten

* Option to dehydrate for approx. 12 hours at 110 degrees and eat as a crunchy granola. Yummy!



Red Bell Pepper & Coconut Soup

This is a gorgeous summery soup that is super versatile – it can be made cold or warm (it is still raw if made with warm water) – and can be bulked-up with some great grains like sprouted quinoa or buckwheat.

Prep Time: 15 minutes

4 servings


• 1-½ cups of organic fresh and raw red-bell peppers

• 1 cup of organic fresh and raw carrot

• 1 TBS. fresh ginger

• 1 clove garlic

• 1 TBS. sweetener (xylitol works well)

• ½ TBS. lemon juice

• 1 TBS. apple cider vinegar

• 1 tsp. Himalayan salt

• ¼ cup olive oil

• The meat of 1 large coconut (you could substitute for coconut cream and 1 TBS of thickener such as psyllium husk)

• ¾ cup of warm or cold water (depending on what you prefer – warm or cold)

• Optional: add cayenne for spice or Thai seasoning for a twist



• Place all ingredients in a high speed blender and blend until smooth

• Serve with a sprinkle of seeds of your choice – sprouted and dehydrated sunflower or shelled

hemp seeds go well for some extra protein (amino acids) and crunch!

• Serve as is or with some raw or cooked grains such as quinoa, brown rice or buckwheat



Dragon-Fruit Sorbet

Raw, vegan, sugar-free – kids love this! The colour is amazing.

Prep Time: 15-20 mins

Total Time with freezing: 2 hours, 20 minutes

4 servings


• 4 ripe magenta (bright pink)-fleshed dragon fruits

• ½ cup cold water (optional if fruit is not ripe it will need some help)

• 2 TBS lemon juice

• 2 TBS xylitol (plant based sweetener which is very low in the GI scale)

• Sprig of fresh organic mint leaf or orange peel to garnish



• Peel the fresh dragon fruits

• NOTE: you could start with the frozen fruit to make the process quicker

• Place dragon fruit in a food processor or blender

• Add a drop of water (if fruit isn’t ripe and juicy), lemon juice and the xylitol

• Puree until smooth

• Pour puree into an ice cream maker and churn until frozen

• Or, pour puree into a shallow container and freeze for about 2 hours or just 20-30 minutes if used frozen fruit from the beginning

• Allow about 5 minutes at room temperature for the sorbet to soften before serving

• Scoop out as you would ice cream and serve with a sprig of fresh organic mint leaf or some orange rind for a delicious and refreshing treat.

Leave a Reply

Your email address will not be published. Required fields are marked *

eight − 2 =