wellness series

WELLNESS SERIES
SWEET
TREATS
SWEET
TREATS
We proudly present the first installment of
our Wellness Series - Sweet Treats.
As busy mothers, and women who do it all, we can
sometimes forget to invest in ourselves.
​​
That’s
why Simone Pérèle, a brand that supports, cares for
and empowers women, has decided to partner with lifestyle
website La Femme Mecca ​to produce for our customers a
bespoke program designed to make you feel happy from
the inside out.
Simone Pérèle and La Femme Mecca worked with ​cult
foodie @wholefoodwellness to match delicious, organic ​
dessert recipe​s with our stunning ranges.
What better way to stay on track to a healthier, happier
you than by taking the time to nurture your body on the
inside with sweet nutritional goodness, whilst feeding your
femininity with confidence-boosting undergarments!
​ e invite you to download and print out this recipe book,
W
and encourage you to take a little time out every week to ​
recreate these unique, nutritional, sweet organic recipes​....​
and treat yourself to some lingerie loveliness​. Enjoy!
instagram.com/wholefoodwellness
lafemmemecca.com.au
simoneperele.com.au
Raw Lemon
Blueberry
‘Cheesecake’
+ Simone Pérèle Delice Half Cup & Shorty in Blue Blossom
Ingredients
Method
THE BASE
THE BASE
1/4 Cup Activated Almonds
1/2 Cup Activated Walnuts
6 Medjool Dates
1/3 Cup Shredded Coconut
1/3 Cup Buckinis
Pinch of Himalayan Salt
Pinch of Cinnamon
1/8 Cup Cacao Nibs (Optional)
2 Tsp Cacao Powder (Optional)
In a high-speed blender or food processor, pulse the almonds,
walnuts, shredded coconut, buckinis, cinnamon and Himalayan
salt for a few seconds
THE FILLING
1.5 Cups Cashews (soaked 3+ hours
and then rinsed)
3/4 Cup Coconut Cream
3 Tbsp Fresh Lemon Juice
1.5 Tsp of Lemon Zest
1 Tsp vanilla bean paste
2 Tbsp Organic Honey or Coconut
Nectar
1.5 Tbsp Cacao Oil
3/4 Cup Frozen Blueberries
1 Tbsp Maqui (optional)
1 Tsp Psyllium husk (optional)
Add the medjool dates, cacao nibs and cacao powder to the
blender. Blend until well combined and the base forms a dough
In a cake tin lined with baking paper, press the base mixture
until you have an even surface. Set aside while you make the
filling
THE FILLING
In a high-speed blender or food processor whiz together all the
filling ingredients. If you wish to create a marbled swirl on the
top of the cake, leave out the blueberries at this point. Blend
until the filling is smooth and there are not lumps from the
cashews.
Remove 1/3 cup of the filling and put aside. Add the frozen
blueberries to the blender with the remainder of the filling. Pour
on top of the cake base. Using the 1/3cup of filling to form the
swirl, add dollops on top of the cake. Using a skewer create zigzags from one side of the tin to the other. Place in the freezer to
set for 3 hours then transfer to the fridge to soften
Vegan
Strawberry
Muffins
with a
cashew icing
+ Simone Pérèle Bloom Half Cup & Bikini Brief in Peach
Ingredients
Method
THE MUFFINS
THE MUFFINS
1/2 Cup Buckwheat Flour
1/2 Cup Almond Meal
1/2 Cup Coconut Flour 1/4 Tsp Cinnamon
2 Tbsp Coconut Nectar
1 Cup Coconut Milk
1/2 Cup Water 1/3 Cup Coconut Oil 1 Mashed Banana
1/2 Tsp Baking Powder
1 Chia Egg (1tbsp chia seeds + 3 tbsp
water- then leave for 5 minutes)
1/2 Cup Strawberries
Preheat the oven to 150 degrees Celsius fan forced
Grease with coconut oil or line muffin tin with muffin cases
Sift the dry ingredients into a large mixing bowl
Mix the wet ingredients together in a separate bowl before
combining with the dry ingredients. Divide the batter evenly
amongst the prepared tins
Bake for 25 minutes and let cool
THE ICING
THE ICING
1/4 Cup Coconut Cream
2/3 Cup Soaked Cashews 1 Tbsp Coconut Nectar 1/4 Tsp Vanilla Bean Paste
1/2 cup Chopped Strawberries
Whiz the ingredients in a high speed blender of food
processer until smooth. Transfer to a container and let it set
in the fridge for 2+ hours.
Once the icing has thickened, use a piping bag or a knife to
ice the muffins
Healthy
Banana
Bread
+ Simone Pérèle Delice 3D Contour Bra and Bikini brief in Skin
Ingredients
Method
2 Ripe Bananas 4 Medjool Dates
1Tsbp Coconut Nectar
1/2 Cup Shredded Coconut
1/2 Cup Buckwheat Flour
1/4 Cup Banana Flour
3/4 Cup Almond Meal
1/4 Cup Coconut Oil (plus extra for
greasing)
1/2 Cup Coconut Milk
1Tsp Baking Powder
1/4 Tsp Cinnamon Pinch of Salt 1/2 Tsp Vanilla bean paste 1/2 Tsp Lucma (opt)
Preheat the oven to 150 degrees fanforced
Grease a mini loaf tin with coconut oil
Blend the wet ingredients in to a blender
(including the banana and dates)
Mix with all the dry ingredients in a large mixing bowl
Pour into the lined tin and bake in oven for 30- 35 minutes
SERVING SUGGESTIONS
Cacao butter, ricotta and honey, pure peanut butter, tahini
and honey, Greek yoghurt and cinnamon Raw
Macadamia
Rasberry
Slice
+ Simone Pérèle Celeste Half Cup & Shorty in Fuschia
Ingredients
BOTTOM LAYER
1 Cup Rolled Oats
1/2 Cup Buckinis 1/3 Cup Shredded
Coconut
1/4 Cup Cacao Nibs 8 Medjool Dates 1 Tbsp Sunflower Seeds 1 Tbsp Honey
1 Tbsp Coconut Oil MIDDLE LAYER
3/4 Cup Coconut Cream
1.5 Cups Macadamias 1.5 Tbsp Coconut Nectar
1/2 Cup Raspberries
1 Tsp Vanilla Bean Paste
1 Tbsp Lemon Juice 1.5 Tbsp Cacao Oil
1.5 Tbsp Coconut Oil
1/2 Tsp Lucma Powder TOP LAYER
6 Medjool Dates
2 Tbsp Chia Seeds
1 Cup Raspberries 1 Tbsp Lemon Juice
Method
BOTTOM LAYER
Combine all the dry ingredients in a high-speed blender.
Add the coconut oil, honey and medjool dates to the blender. If you
are worried your blender is not powerful enough, soak the dates in
boiling water beforehand for 5-10 minutes
Firmly press the dough into the tin and set aside
MIDDLE LAYER
Add all the filling ingredients into the blender or food processer and
leave for a couple of minutes or until completely smooth. Pour the
mixture on top of the base and place back in the freezer for 1-2
hours
TOP LAYER
Combine all the ingredients in the blender to create a thick
raspberry, chia jam.
Using the back of a spoon spread the topping on top of the filling.
Place in the refrigerator for 1+ hour to set before cutting into
rectangles. Make sure to leave in the fridge until you are ready to
eat!