The Active Edit

Healthy Summer Party Recipes

written by: Maddie - Beauty Editorpublished on 6 Dec, 2022

Healthy Summer Party Recipes

Blog Credit: Kissed Earth

Summer has arrived and it’s time to get your friends and family over for a pool party or a summer BBQ. Kissed Earth has helped you out with a range of delicious, inspirational recipes whether you’re hosting a Sunday brunch or a Saturday lunch party!

Plus, with a dash of Kissed Earth, you can party and celebrate the holidays whilst maintaining your healthy lifestyle. 

Brunch Ideas

Mango Yoghurt Bowl with Homemade Granola

Serves 1 

Ingredients for the Granola:

2 cups rolled oats

½ cup raw walnuts (or any nuts of your choice), roughly chopped

½ cup mix of pepitas + sunflower seeds

3tbsp maple syrup 

2tbsp coconutoil, melted

1 tsp vanilla extract

To Assemble:

1 cup yoghurt of your choice

1 sachet Kissed Earth Brilliance Unflavoured 

⅓ cup homemade granola

½ cup mango, diced

½ - 1 banana, sliced

2tbsp coconut flakes

Homemade Granola Method:

Preheat the oven to 180°C and line a baking tray with baking paper

2. In a medium bowl add rolled oats, walnuts, pepitas, sunflower seeds and mix.

3. Add maple syrup, melted coconut oil and the vanilla extract into the dry ingredients and mix well, making sure all the ingredients are covered. Pour the granola mixture onto the prepared tray and spread evenly.

4. Bake for about 12-15 minutes or until lightly golden. The edges can burn easily so keep an eye on it.

6. Remove the tray from the oven and let it cool for 10 minutes. You can use it immediately for your yoghurt bowls or make it ahead as it’ll last for 1-2 weeks in an airtight container.

Now it’s time to get creative and make your bowls look beautiful!

To Assemble The Yoghurt Bowls:

1. Place yoghurt into a bowl and mix through a sachet of KE Resveratrol

2. Top with granola, mango, banana and coconut flakes

Optional * Add a drizzle of honey or sprinkle with some chia seeds to finish



Mushrooms On Toast

Serves 2


250g mixed mushrooms

· 1 garlic clove, crushed

· 1/2 tsp dried oregano

· 1/2 - 1 tsp of Kissed Earth Brain Elixir

· 1 tsp tamari

· 1tbsp olive oil

· Salt and pepper to taste

· Juice of half a lemon

· 2 pieces of sourdough bread


1. Heat a frying pan with 1 tablespoon of olive oil over medium-high heat.

2. Add the mushrooms and cook for about 4-5 minutes until they’ve browned all over.

3. Add the garlic, dried oregano and KE Brain Elixir and cook for another minute. Then add the tamari and lemon juice and stir well to combine. Season to taste and remove from heat.

4. Toast bread and top with cooked mushrooms and some fresh herbs, and enjoy!




Roast Sweet Potato Tacos

Serves 2


2x Medium sized sweet potatoes, diced

Olive oil, to drizzle

1tsp Mexican seasoning

½ tsp Kissed Earth Divine Woman

Salt and Pepper to taste

Cashew Lime Sauce:

¼ cup unsalted cashews

1 lime, juiced

½ cup water

1 garlic clove, roughly chopped

½ tsp smoked paprika

½ tsp cumin

To Assemble:

1 avocado

4-6 corn tortillas, or tortillas of your choice

Coriander, chipped (optional)

How to Make This Delicious Meal: 

1. Preheat the oven to 200°C and line a baking tray with baking paper or oil

2. In a small bowl combine the Mexican seasoning, KE Divine Woman, salt and pepper, set aside.

3. Into a bowl, toss the diced sweet potatoes, the seasoning you just made and some olive oil and mix through until it is evenly combined.

3. Spread the potatoes evenly onto the baking tray and bake for 25-35 minutes until they’re cooked through

4. While the sweet potatoes are roasting, start on the cashew lime sauce. Add all the cashew lime sauce ingredients into a blender and blend until combined. Keep aside until ready to assemble.

5. Once the sweet potatoes are done, you’re ready to assemble. Evenly divide the sweet potatoes on 4-6 tortilla wraps, followed by some avocado and a good drizzle of the cashew lime sauce. Top it off with some coriander and enjoy!

Yum, this sounds too good! 


Creamy Tomato Pasta

Serves 4 


½ cup cashews, soaked

6 roma tomatoes, quartered

1 onion, chopped

4 garlic cloves, crushed

Olive oil

Salt and Pepper

½ - 1 tsp Kissed Earth Magic 8

4 servings of pasta

How To:

1. Cover cashews with water 4 hours before making.

2. Preheat oven to 200°C, and prepare a baking tray with some oil

3. Place tomatoes, onions, garlic, olive oil, oregano, smoked paprika, salt and pepper onto the tray and ensure everything is coated well. Bake for about 15-20 minutes

4. While the veggies are roasting, prepare your choice of pasta as per the instructions

5. Once veggies are done roasting, place it all into a blender along with the cashew nuts and KE Magic 8 and blend until a smooth consistency. Season with salt and pepper to taste

To assemble:

Heat a pan and pour the creamy sauce, once it has warmed up, toss the pasta through and stir until combined. 

Enjoy immediately!