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Super Lunchbox Ideas for Back to School

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Diet can play a major role in concentration, energy levels and general health so it makes sense to keep lunchbox snacks healthy and nutritious. With many superfoods available in a powder form, it’s easy to sneak them in to recipes in a delicious and creative way. 

Makes approximately 18 balls

Superfood Bliss Balls

1½ cup dried dates
1 cup raw cashew nuts
1½ cup desiccated coconut
1 lemon (juice & rind)
1 pinch salt
2 TBS GO Superfood Organic White Chia Seeds
½ cup desiccated coconut (for rolling)

Place the dates & cashew nuts in the food processor & blitz on high until blended into a fine crumble. Finely grate the rind of the lemon into the mixture, add the juice of the lemon, the desiccated coconut, chia seeds and pinch of salt, blitz again on high. With a teaspoon roll the mixture into balls and then roll in the extra coconut. Place in the fridge or freezer to set. Can be stored for up to a week in the fridge or freeze and pull out as needed if you prefer.



Makes 20 cookies


  • 1.5  cups rolled quinoa (quinoa flakes)
  • 1/2  cup desiccated coconut
  • 1/2 tsp Radiance Maca Powder
  • 1 tsp Radiance Chia Seeds
  • 1/2 cup chopped almonds or pecans
  • 3 1/2 tbs Coconut Oil – melted
  • 2 tbs maple syrup or rice malt syrup
  • 1 tsp vanilla extract
  • 2 tbs water


  1. Combine the quinoa, coconut,  maca powder and nuts in a food processor, until fully mixed.
  2. Add the coconut oil, chia seeds, maple syrup and vanilla, pulse a few times to combine, add enough water to the mixture so when formed into a ball, it keeps its shape.
  3. Place a sheet of baking paper on a baking tray. Roll mixture into 20 balls (approx. 3 tbsp each) and place on the tray. Flatten down, ensure there is room for each cookie. Bake for 20-30 mins at 150 degrees or until golden brown.
  4. Remove from heat and let rest on cooling rack. Enjoy!



Slice up veggie sticks such as carrot, celery or capsicum and serve with a little pottle of one of these yummy dips.



225g (8 oz) chickpeas

3 cloves of garlic

1 onion

½ cup tahini

2 tsps of Beetroot powder mixed with 70ml of water

¼ cup lemon juice

1 tbsp ground cumin

 ¼ cup olive oil

In a large bowl, cover chickpeas with cold water and soak overnight. Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.

Add the beetroot powder and water to the chickpeas and onions, tahini, garlic, lemon juice and cumin. Blend until smooth. Slowly, while the machine is running, pour in more beetroot juice or the reserved cooking liquid, and olive oil. Continue to process until mixture is thoroughly combined.

 Drizzle with a little olive oil. Serve with crackers or fresh vegetables.


1 cup cashews (soaked for 2 hours, or if short on time 10 mins in boiled water)
½ cup water
2 TBS apple cider vinegar
½ clove garlic chopped
Juice of ¼ - ½ lemon
1 tsp organic onion powder
Dash of sea salt
½ - 1 tsp GO Superfood Spirulina Powder

Blend cashews, water, lemon, vinegar and garlic in a high powered blender to form a smooth consistency. If too thick, add extra water. Stir through onion powder, sea salt and finally the spirulina powder gradually to achieve the colour and flavour required. Serve with vegetable sticks – eg carrot, celery, capsicum.