60 Min

8 to 10 snacks




  • 1 cup cannelloni beans, strained and rinsed
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2-3 tbsp lemon juice
  • 2-3 tbsp pesto
  • 250g ricotta
  • 1 tsp hot sauce
  • Salt and pepper
  • Extra olive oil
  • Extra fresh basil, chopped
  • 1 scoop Green Shot

Seed crackers

  • ⅓ cup linseeds
  • ⅓ cup sesame seeds
  • ¼ cup chia seeds
  • ¼ cup pumpkin seeds
  • ⅓ cup sunflower seeds
  • 2 tbsp poppy seeds
  • 1 tsp onion powder
  • Pinch of salt & pepper
  • 1 cup water



Place all the ingredients into a food processor and blitz until smooth.

Taste and check for seasoning and add more lemon juice or pesto to taste.

Spoon into a serving bowl and refrigerate until needed.

When ready to serve, pour over a little extra olive oil and sprinkle with fresh basil.

Break up the seed crackers to small pieces and serve with the dip.

Seed crackers

In a bowl, mix together all the seeds.

Measure roughly half of them into a food processor and blitz until finely chopped then add them back with in with the whole seeds.

Pour in the water and onion powder and allow to soak for 20 minutes until the water is absorbed.

Preheat the oven to 160°C.

Line 2 oven trays with baking paper and spray with non-stick oil spray.

Spread the mixture out thinly on the trays and smooth out with a palette knife.

Bake for 20 minutes until dry enough to pick up.

Turn the whole cracker over to crisp the other side and bake for another 10 minutes until sightly golden.

Allow to cool. Store in an airtight container.

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