Health & Fitness Products & Recipes

Cooking with Barbara Cox: Giving Greens Summer Recipes

We hope you are enjoying your summer, and we hope you are staying healthy! At Partner.Co, we want to provide you with all you need to achieve your health goals.

To help you make sure you don’t run out of delicious and healthy recipes this summer, our Global Director of Product, Barbara Cox, has shared more recipes now using one of our Slenderiiz products: Giving Greens.

Check them below:

Giving Greens Power Smoothie

Prep Time: 5 minutes

Makes 2 smoothies


  • 237 ml of unsweetened almond milk (you can use rice milk, hemp milk)
  • 160g spinach (frozen) (you can also use fresh spinach)
  • 1 medium banana (frozen)
  • 120g of fruit of your choice (see choices below)
  • 2 scoops of Giving Greens Powder

OPTIONAL: Add 1 scoop of Pure Nourish Protein Powder

How to make it

1.     Prep the fruit by cutting fresh fruit and spinach and place in a zip-lock bag and put it in the freezer. Frozen fruit and spinach add a smoother texture and cold smoothies are more refreshing in the summer*.

2.     Put ingredients into a high-speed blender in the order listed.

3.     Start blending on low speed and increase to high speed for 50-60 seconds until mixture is smooth.

4.     Pour into glasses and enjoy!

*If you are a beginner when it comes to green smoothies, use all spinach for the best flavour and texture. You can also use kale, lettuce. 160g of spinach equal 85 g fresh spinach.

Giving Greens Over-night Oats

Prep time: 5 minutes

Makes 2 servings


·       1 ripe banana

·       2 scoops of Giving Greens

·       76 g oats

·       1 tbsp chia seeds

·       237ml almond milk

·       62g of non-dairy yogurt

How to make it

1.     In a bowl, mash up your ripe banana and add the non-dairy yogurt.

2.     Add in the greens powder and stir well until you get a green mixture.

3.     Add in the oats and chia seeds and stir well.

4.     Add in the almond milk and stir everything together well.

5.     Pour the green oats into a jar and cover. Place the jar in the fridge and allow the oats to soak overnight to thicken.

6.     In the morning, enjoy the oats straight out of the jar, or pour them into a bowl and add whatever toppings you desire!

Topping Ideas:

1.    Desiccated coconut

2.    Nuts & seeds

3.    Berries


Arrange the overnights in a glass container and “layer” the oat mixture with fruit, nuts, seeds to make a fantastic and appetising breakfast or snack.

Giving Green Cashew Cream Vegan Cheesecake

Prep time: 1 hour (does not include freezing (4-6 hours) while cakes set)

Makes 12 mini cheesecakes



·       170g packed pitted dates*

·       117g raw walnuts (or almonds) (you can also use store-bought ground almonds)


·       177g raw cashews**)

·       1 large lemon (juiced)

·       72g coconut oil (melted)

·       158ml full-fat coconut milk (see instructions for note)

·       156g agave nectar or maple syrup 

·       2 scoops of Giving Greens

How to make it

1.              Add dates to a high-speed food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

2.              Next add nuts to food processor and process into a fine grind. Add dates back in and blend until a loose dough forms. If it’s too dry, add a few more dates while processing. If too wet, add more ground nuts. Optional: add a pinch of salt to taste.

3.              Lightly grease a standard, 12 slot muffin tin or individual muffin case moulds.

TIP: To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

4.              Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up for 15 minutes while you make the cashew-cream filling.

5.              Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed, just add it in as is.

6.              I mixed mine for 1 minute, then “liquified” or “pureed” it until silky smooth. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.

7.              Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.

8.              Once set, remove by tugging on the tabs or loosening them with a knife.

Optional: You can make a topping for the Cheesecakes of nut butter, nuts, fresh fruit or even edible flowers.

*If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain, but be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.

**To quick-soak cashews, pour boiling hot water over the cashews, soak for 30 minutes uncovered, then drain and use as instructed.

NOTE: keep these in the freezer for 2 weeks or in the fridge for 3 days

Giving Greens & Ginger Smoothie

Prep time: 5 min

Makes 1 serving


·      2 scoops of Giving Greens

·      1 (frozen) banana

·      1 pear, cored & sliced

·      200 ml water

·      A handful spinach (or 25g frozen)

·      2 cm fresh ginger (grated)

How to make it

1. Place all the ingredients in a high-speed blender and blend until smooth.

2. Pour into a glass and enjoy.

Green Machine Giving Greens Smoothie

Prep time: 5 min

Makes 1 serving


·      1 tsp matcha green tea powder

·      2 scoops of Giving Greens

·      250ml water

·      100g frozen mango

·      25g frozen spinach

How to make it

1. Place all the ingredients in a high-speed blender and blend until smooth.

2. Pour into a glass and enjoy.