Discover gut-friendly recipes

GOODIES are a vibrant, versatile base for more than just drinks – they bring natural flavour and functional gut-health benefits to a variety of recipes the whole family can enjoy.

Get inspired by our passionate ambassadors, who’ve crafted unique recipes – using their favourite GOODIES.

button-bckg button-svg

RECIPES

Sea buckthorn goodie MOCKTAIL: ALCHEMIST

blackcurrant goodie MOCKTAIL: MUSE

Sea buckthorn goodie MOCKTAIL: summer fling

Asparagus & Blue Cheese Puff Pastry

Nourishing Roasted Vegetable Bulgur Salad

Frozen Mango Margarita: Sun Spell

Summer Arugula Salad

Mantas cocktail presentation

Alchemist

Mantas’s Mocktail

Sea Buckthorn GOODIE

Mantas’s non-alcoholic cocktail is both bright and complex - as his personality.

Sea Buckthorn GOODIE takes centre stage, accompanied by warming ginger ale and juicy grapefruit. This perfectly balanced sweet–sour drink gets more delicious with every sip. Here’s a tip - make a batch in advance!

A sprig of rosemary and a wedge of grapefruit add the final touch - visually striking and irresistibly inviting.

Ingredients:

  • 40 ml Sea Buckthorn fermented drink GOODIE
  • 100 ml Ginger Ale
  • 20 ml fresh grapefruit juice
  • Fresh rosemary
  • Grapefruit

Preparation:

  1. 1 Add some ice cubes.
  2. 2 Pour in the Sea Buckthorn GOODIE and Ginger Ale.
  3. 3 Pour in the grapefruit juice.
  4. 4 Garnish with rosemary and a grapefruit slice.
get your goodie
OG cocktail presentation

Muse

OG Version’s Mocktail

Blackcurrant GOODIE

OG and his non-alcoholic cocktail - both know how to steal the spotlight.

Blackcurrant GOODIE and apple juice come together in a flavour melody that lingers long after the last sip. Don’t forget the mint - like a great song lyric, it refreshes both body and mind.

This drink is a true summer hit!

ingredients:

  • 40 ml Blackcurrant fermented drink GOODIE
  • 100 ml sparkling water
  • 20 ml apple juice
  • Fresh mint leaves for decoration

Preparation:

  1. 1 Place a few ice cubes in a glass.
  2. 2 Pour in the Blackcurrant GOODIE and sparkling water.
  3. 3 Pour in the apple juice.
  4. 4 Garnish with mint leaves.
get your goodie
Iglės cocktail presentation

Summer Fling

Igle’s Mocktail

Sea Buckthorn GOODIE

This refreshing non-alcoholic cocktail with Sea Buckthorn GOODIE and tonic invites you to relive nostalgic summer moments.

Fresh raspberries add a touch of sweetness, while rosemary brings a herbal aroma that perfectly complements the citrus notes of Sea Buckthorn GOODIE.

Each sip captures the warmth and beauty of nature - an ideal companion for your summer adventures.

ingredients:

  • 40 ml Sea Buckthorn fermented drink GOODIE
  • 100 ml tonic water
  • Fresh raspberries
  • Fresh rosemary

preparation:

  1. 1 Mash the raspberries in a glass.
  2. 2 Add a few ice cubes.
  3. 3 Pour in the Sea Buckthorn GOODIE and tonic.
  4. 4 Garnish with rosemary.
get your goodie

Asparagus & Blue Cheese Puff Pastry

Sea Buckthorn GOODIE honey drizzle

These golden puff pastries are crisp on the outside, rich and savoury on the inside. Creamy blue cheese melts into fresh roasted asparagus, while a warm Sea Buckthorn GOODIE and honey drizzle adds a bright, herbal finish. Perfect for brunch, festive tables, or impressing guests with minimal effort.

ingredients (serves 4):

For the pastries:

    • 250 g asparagus, trimmed
    • 1 tbsp olive oil
    • Pinch of salt and pepper
    • 2 sheets frozen puff pastry, thawed
    • 200 g blue (mould) cheese
    • 1 egg, lightly beaten

For the Sea Buckthorn GOODIE & honey dressing:

    • 30 g honey
    • 20 ml Sea Buckthorn GOODIE
    • 30 g melted butter or olive oil
    • 5 g fresh mint, finely chopped
    • 5 g fresh parsley, finely chopped
    • 5 g fresh chilli or chilli flakes (adjust to taste)
    1. Preheat the oven to 190 °C (fan 170 °C). Line a baking tray with parchment paper.
    2. Toss the asparagus with olive oil, salt, and pepper.
    3. Cut each puff pastry sheet into 4 squares (8 total).
    4. Place a piece of cheese and a few asparagus spears on each square. Fold over two opposite corners and press to seal.
    5. Transfer pastries to the tray and brush with beaten egg.
    6. Bake for 20–25 minutes, or until golden and puffed.
    7. Meanwhile, gently warm the honey, mix with GOODIE, and butter or oil. Stir in the herbs and chilli.
    8. Serve pastries warm, drizzled with dressing or with it on the side.

Nourishing Roasted Vegetable Bulgur Salad

with Blackcurrant GOODIE Chimichurri

This vibrant dish combines oven-roasted baby carrots and beetroot glazed with honey and cumin, paired with zesty bulgur wheat and topped with a refreshing chimichurri sauce enhanced by Blackcurrant fermented drink GOODIE.

ingredients (serves 4):

    • 200 g baby carrots
    • 1 pack cooked beetroot
    • 150 g bulgur wheat
    • Olive oil
    • Zest of 1 orange
    • Salt & pepper
    • 2 tbsp honey
    • 2 tbsp lemon juice
    • 1 tsp ground cumin
    • 50 g toasted nuts (we used almonds)
    • A handful of fresh mint, spring onion, and parsley
    • 20 ml Blackcurrant GOODIE
    • 1 red chilli
    • 2 garlic cloves
    • 200 g feta cheese
    • A few fennel slices
    • Pea pods (optional, for crunch and colour)

    1. Roast the veg: Halve the carrots and beetroot. Toss with olive oil, salt, and roast at 200 °C for 20 minutes.
    2. Prep bulgur: Combine bulgur, orange zest, olive oil, and salt. Cover with hot water and let it absorb. Fluff and drain if needed.
    3. Make chimichurri: Finely chop herbs, chilli, and garlic. Mix with olive oil, Blackcurrant GOODIE, salt, and pepper.
    4. Glaze & grill: Mix honey, olive oil, and cumin. Drizzle over roasted veg and grill for 10 minutes until caramelised.

    Assemble: Layer bulgur, roasted and fresh veg, feta, nuts, and chimichurri. Serve warm or at room temperature.

Frozen Mango Margarita: Sun Spell

Sea Buckthorn GOODIE honey drizzle

(Alco-free) This refreshing frozen mango margarita brings together juicy mango, citrusy lime, and the bold tang of Sea Buckthorn GOODIE. Sweetened with honey and topped with a playful Tajín rim, it’s the perfect drink to brighten up your brunch, garden party, or any moment that needs a burst of tropical energy.

ingredients (serves 2):

    • 200 g frozen mango chunks (or fresh, peeled and frozen)
    • 100 g orange juice
    • 1 Sea Buckthorn GOODIE shot
    • 40 g freshly squeezed lime juice
    • 2 tbsp honey (or to taste)
    • 1 cup ice
    • Tajín seasoning (for the glass rim)
    • Lime slice or mango chunk (for garnish)

    1. Prepare your glass: Dip glass rim in lime juice, then dip into Tajín seasoning to coat.
    2. Blend the drink: In a blender, combine mango, orange juice, lime juice, honey, GOODIE shot, and ice. Blend until smooth and creamy.
    3. Serve: Pour into the prepared glass and garnish with a lime slice or mango chunk. Enjoy immediately!

Summer Arugula Salad

Sea Buckthorn GOODIE honey dressing

This vibrant salad pairs tangy arugula with juicy melon, blueberries, and creamy feta, all tied together with a zesty Sea Buckthorn GOODIE and honey dressing. Finished with toasted almonds and herbs – it’s summer on a plate.

ingredients (serves 2-3):

For the dressing:

    • 6 tbsp Sea Buckthorn GOODIE
    • 60 ml olive oil
    • ½ tbsp honey
    • 1 tsp wholegrain mustard
    • Salt & pepper, to taste

For the salad:

    • 120 g arugula, washed
    • 60 g feta cheese
    • 50 g melon, cubed
    • 25 g blueberries
    • 30 g radish, thinly sliced
    • Zest of 1 lime
    • A handful of toasted almond flakes
    • Fresh basil and mint leaves
    1. Make the dressing: Whisk together GOODIE, olive oil, honey, mustard, salt, and pepper until smooth and emulsified. Taste and adjust seasoning if needed.
    2. Assemble the base: Place the rocket in a large bowl and drizzle with the dressing. Toss gently to coat.
    3. Add toppings: Layer with melon cubes, radish slices, and blueberries.
    4. Add feta: Crumble the feta over the salad with your hands, then grate lime zest on top for a citrusy kick.
    5. Toast the almonds: In a dry pan over low heat, toast the almond flakes with a pinch of sugar, stirring until golden. Let cool slightly, then scatter over the salad.
    6. Finish: Garnish with fresh mint and basil leaves. Serve & enjoy!