Chela’s Banana Muffins

The recipe that started it all

• 100 g soft butter
• ¾ cup golden granulated sugar
• 3 eggs
• 1 cup mashed banana (3 bananas)
• ¼ cup almond milk
• 1¾ cups wholemeal flour
• 2 Tbs (20 g) NOPAL® powder 10%
• 1 tsp baking powder · ½ tsp bicarb of soda
• ½ cup chopped pecans · ½ cup sultanas

• 3 Tbs chopped pecans · 1 Tbs sugar · ¼ tsp cinnamon

1. Add all ingredients to mixer or food processor in order listed.
2. Spoon batter into a lined 12-hole muffin tray.
3. Sprinkle topping over each muffin before baking.
4. Bake in pre-heated fan oven at 185°C for 22 minutes.

Desert Banana Bread

Moist, golden and deeply nourishing

• 3 ripe bananas, mashed
• 80 g melted coconut oil
• ¾ cup coconut sugar · 2 eggs
• 1½ cups wholemeal flour
• 3 Tbs (18 g) NOPAL® powder 10%
• 1 tsp baking powder · ½ tsp cinnamon · ¼ tsp nutmeg
• ½ cup walnuts, chopped · pinch of salt

1. Preheat oven to 175°C. Grease a loaf tin.
2. Beat together coconut oil, sugar, eggs and banana.
3. Fold in flour, NOPAL® powder, baking powder and spices.
4. Stir in walnuts and pour into tin.
5. Bake 55–60 min until a skewer comes out clean. Cool before slicing.

Sunrise Nopal Pancakes

Fluffy, light and packed with fibre

• 1 cup plain flour
• 2 Tbs NOPAL® powder 10%
• 1 Tbs baking powder · pinch of salt
• 1 Tbs maple syrup · 1 egg
• 1 cup almond milk · 2 Tbs melted butter
• Fresh berries to serve

1. Whisk flour, NOPAL® powder, baking powder and salt together.
2. In a separate bowl mix egg, milk, butter and maple syrup.
3. Fold wet into dry — keep lumpy, don’t over-mix.
4. Cook on medium heat, 2–3 min each side until golden bubbles form.
5. Serve stacked with berries and extra maple syrup.

Cactus Choc Chip Cookies

Crispy edge, chewy centre

• 125 g soft butter · ¾ cup brown sugar
• 1 egg + 1 yolk · 1 tsp vanilla extract
• 1½ cups plain flour
• 2 Tbs (18 g) NOPAL® powder 10%
• ½ tsp bicarb · pinch of salt
• 1 cup dark chocolate chips

1. Beat butter and sugar until pale and fluffy, about 3 minutes.
2. Add eggs and vanilla. Beat well.
3. Fold in flour, NOPAL® powder, bicarb and salt.
4. Stir in chocolate chips. Chill dough for 30 min.
5. Roll into balls. Bake at 180°C for 12 min. Cool on tray.

Nopal Energy Bites

Ready in 10 minutes, keep all week

• 1 cup rolled oats · ½ cup desiccated coconut
• 2 Tbs NOPAL® powder 10%
• 3 Tbs chia seeds
• ½ cup almond butter
• 4 Tbs honey or maple syrup · 1 tsp vanilla
• ½ cup dark chocolate chips

1. Mix all dry ingredients in a large bowl.
2. Add almond butter, honey and vanilla. Stir until it holds.
3. Refrigerate mix for 20 minutes.
4. Roll into balls (about 2 Tbs each). Chill until firm.
5. Store in fridge 1 week, or freeze for 1 month.

Sunrise Nopal Granola

Crunchy clusters — great on yoghurt

• 3 cups rolled oats
• 4 Tbs (30 g) NOPAL® powder 10%
• 1 cup mixed nuts, roughly chopped · ½ cup pumpkin seeds
• ¼ cup coconut oil · ⅓ cup honey
• 1 tsp cinnamon · 1 tsp vanilla
• ½ cup dried mango or raisins (add after baking)

1. Preheat oven to 160°C. Line a large baking tray.
2. Toss oats, nuts, seeds, NOPAL® and cinnamon together.
3. Drizzle with coconut oil, honey and vanilla. Mix well.
4. Bake 30–35 min, stirring halfway, until golden. Cool completely before adding dried fruit.

NOPAL® Blueberry Smoothie

“As good as it gets”

• 500 ml water · ½ cup almond milk
• 1 cup blueberries
• 1 Tbs (10 g) NOPAL® cactus pad powder NOPAL®
• 1 tsp stevia leaf

1. Place all ingredients in the blender.
2. Blend until completely smooth — about 40 seconds.
3. Pour and enjoy the goodness of NOPAL®.

NOPAL® Pineapple Cactus Juice

“Waking Up With You”

• 500 ml water
• 1 cup fresh pineapple
• Juice of ½ lime · 1 Tbs ginger shot
• 1 Tbs (10 g) NOPAL® cactus pad powder NOPAL®

1. Blend all ingredients until smooth.
2. Taste and adjust lime or ginger to preference.
3. Pour over ice. Swap pineapple for strawberries, kiwi or melon!

Desert Green Detox

Best on an empty stomach

• 400 ml coconut water
• 1 cup frozen pineapple
• 1 celery stick · ½ cucumber
• Handful of spinach
• 1 Tbs (10 g) NOPAL® powder NOPAL®
• Juice of ½ lemon · 1 tsp grated ginger

1. Add all ingredients to a high-speed blender.
2. Blend on high for 45 seconds until very smooth.
3. Drink immediately for best results.

Mango Sunrise Smoothie

Bright, tropical and creamy

• 1 cup frozen mango chunks
• 1 ripe banana
• 1 cup almond or oat milk · ½ cup orange juice
• 1 Tbs (10 g) NOPAL® powder NOPAL®
• 1 tsp turmeric (optional) · pinch black pepper

1. Add all ingredients to blender.
2. Blend until completely creamy and smooth.
3. Serve with a slice of fresh mango on the glass rim.

Berry Power Smoothie

Post-workout recovery fuel

• 1 cup frozen mixed berries · 1 banana
• 1 cup Greek or coconut yoghurt · ½ cup almond milk
• 1 Tbs (10 g) NOPAL® powder NOPAL®
• 1 Tbs chia seeds · 1 tsp honey

1. Blend berries, banana, yoghurt and milk until smooth.
2. Add NOPAL® powder, chia seeds and honey.
3. Blend again briefly. Top with granola if desired.

Apple & Celery Vitality Juice

Light, refreshing and cleansing

• 250 ml fresh apple juice · 250 ml water
• 2 celery sticks, chopped
• 1 green apple, cored and diced
• Juice of 1 lime · a few fresh mint leaves
• 1 Tbs (10 g) NOPAL® powder NOPAL®

1. Blend all ingredients until smooth.
2. Strain through a fine sieve for a thinner texture.
3. Serve over ice with a mint garnish.

Nopal Overnight Oats

Prep the night before, enjoy in the morning

• ½ cup rolled oats
• 1 tsp NOPAL® powder NOPAL®
• ¾ cup almond milk
• 1 Tbs chia seeds · 1 Tbs maple syrup · ½ tsp vanilla
• Toppings: banana, berries, nut butter

1. Stir oats, NOPAL® powder, chia, milk, sweetener and vanilla in a jar.
2. Seal and refrigerate overnight (minimum 6 hours).
3. Morning: top with fruit and nut butter. Enjoy cold!

Nopal Green Dressing

Bright, zesty and versatile

• 4 Tbs extra virgin olive oil
• 2 Tbs apple cider vinegar · 1 Tbs lemon juice
• 1 tsp NOPAL® powder NOPAL®
• 1 tsp Dijon mustard · 1 tsp honey
• 1 garlic clove, minced · salt & pepper

1. Whisk all ingredients together in a bowl or jar.
2. Adjust — more lemon for tang, honey for sweetness.
3. Drizzle over any salad. Keeps in fridge for 5 days.