I choose to use pea and rice proteins for many reasons, both are gluten and dairy free and great for people with food allergies and intolerances. Both are very hypoallergenic, highly digestible, high protein, high fibre, low sugar, feed gut bacteria, balance blood sugar levels, anti-inflammatory, contain all essential amino acids and have great nutrient/mineral profiles.

No chemicals, pesticides, herbicides, artificial flavours, colour or preservatives have been used and no genetically modified products have been added. Both protein powders are full of vitamins, minerals, antioxidants, phytonutrients and trace elements that are easily absorbed and digested by the body.

Rice protein has been used in the smoothies as it mixes well, whereas pea protein has been used in the pancakes to hold together the batter to prevent it from becoming crumbly as no flour has been added.