SMooth moves


Made with @ViraOneHealth Chocolate Chaga Smoothie Mix 👊

What you'll need:

  • 1-2 scoops of @viraonehealth Chocolate Chaga Smoothie Mix

  • Frozen banana 

  • 4 frozen cubes on Station Cold Brew Concentrate 

  • 1 cup of coconut milk (any dairy or dairy free product)

  • Garnish with coffee beans and sliced bananas


  1. Add all ingredients into a blender

  2. Pour into cup of choice

  3. Garnish with sliced bananas and coffee beans

  4. Enjoy! 

Make sure to check our @viraonehealth



Rise and shine smoothie


Makes 4-6 servings

Made by Genevieve Kang

What you need:

  • 1/2 cup Station Cold Brew Concentrate

  • 1 small banana preferrably frozen

  • 1 cup low-fat yogurt plain

  • 1/4 tsp cinnamon

  • 1/2 tbsp unsweetened cocoa powder

  • 1 handful strawberries or any berries


  1. 1/2 cup Station Cold Brew Concentrate

  2. 1 small banana preferrably frozen

  3. 1 cup low-fat yogurt plain

  4. 1/4 tsp cinnamon

  5. 1/2 tbsp unsweetened cocoa powder

  6. 1 handful strawberries or any berries



Station brewnies





  • ¾ cup (1½ sticks) unsalted butter, cubed

  • 6 ½ oz dark chocolate, broken into pieces

  • 1/3 cup Station Cold Brew Concentrate

  • 3 eggs

  • 1 ½ cups packed, golden yellow sugar

  • 2/3 cups all purpose flour

  • ½ cup 100% unsweetened cocoa powder

  • 1 teaspoon salt

  • 1 cup dark chocolate chips

  • ½ cup pecan pieces


  • 2 oz semi-sweetened chocolate, broken into pieces

  • ¼ cup heavy cream


  • 2 oz semi-sweetened chocolate, broken into pieces

  • ¼ cup heavy cream


12”x9”x1”deep baking pan, lined with baking parchment and greased


  1. Preheat your oven to 350F/180C and melt the butter and chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Once melted, remove from the heat and allow to cool. When cool add the cold brew concentrate and stir

  2. In a stand mixer, beat the eggs and sugar until the mixture is thickened and increased in volume. While in a separate bowl, combine the flour, cocoa powder and salt

  3. Fold the cooled chocolate mixture into the egg mixture and sift in the dry ingredients, and fold together and fold in the chocolate chips and pecan pieces

  4. Pour your mixture into your baking pan and level the surface and place in the oven and bake for 20-25 minutes. When done remove from oven and leave to cool completely in the pan before removing or cutting into squares


  1. In a bowl add the cold brew concentrate, mix with the bacon pieces, and leave to soak. Then, add the fine pecan pieces to a bowl with the sugar and mix.

  2. Remove the bacon pieces from the cold brew concentrate and dredge in the pecan/sugar mixture. Press so the mixture sticks and place on a foil lined baking tray and place until the broiler grill under they start to crisp and bubble. Remove and cool


Gently heat the heavy cream in a saucepan over a low heat. Add in the chocolate and stir until smooth and glossy. Leave to cool and thicken


Smear the top of each brewnie with some ganache and a bacon piece



Kick Starter Overnight Oats


CREATED BY: @mrmomsyy

What you need

  • ¼ cup Quick Oats

  • ½ cup Jumbo Oats

    ½ cup unsweetened almond milk

  • ¼ cup Station Cold Brew concentrate

  • 1 tablespoon maple syrup

  • 1 teaspoon good quality vanilla extract

  • Berries, to taste

  • Nut and seed mix, to taste

  • 1 medium Kilner jar or Mason jar


  1. Place the quick oats and jumbo oats in a Kilner jar or Mason jar and stir to mix

  2. Add in the almond milk, cold brew concentrate, maple syrup and vanilla extract. Stir well until all ingredients are well mixed

  3. Close the jar and place in the refrigerator overnight or for 7 hours minimum

  4. When ready to serve, remove from the refrigerator and stir. Add the berries, nuts and seeds to top

  5. Serve and enjoy a tasty kickstart to your morning routine!


mocha Smoothie power Bowl


(Makes 2 bowls)


  • 1 - 1/2 frozen banana

  • 1 cup of chocolate almond milk

  • 2 TBSP Station Concentrate

  • 5-6 ice cubes


Take all ingredients and put into blender. Blend on 'pulse' until smooth.  Add more ice or chocolate almond milk to find the consistency you like.

Move into 2 bowls.  Dress with fruit or seeds. We decided to go with coconut flakes, cocoa nibs, chia seeds and flax seeds. 





Makes 10 pancakes.


  • 1 1/2 cups of flour

  • 3 TBSP organic coconut sugar

  • 1 1/2 TSP baking powder

  • 1/4 TSP baking soda

  • 1 large Egg

  • 1 cup of whole milk

  • 2 TBSP of Station Concentrate


Mix all ingredients together. Add butter to a large nonstick skillet or griddle over medium-low heat. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. Dress with fruit, maple syrup and powdered sugar.






  • 5 TBSP Station Concentrate

  • 1 tub of Vanilla Bean Ice Cream

  • Sweets From the Earth Cookie Dough (we may have added some extra chocolate chunks)


Take your ice cream out of the freezer until it becomes soft.  Empty into separate bowl and mix the concentrate into the ice cream. Put the mixture back in the freezer for 20 minutes.

Follow directions on cookie dough package for baking (a little bit under-baked is even better). Allow cookies to cool fully. Take ice cream + concentrate mixture out of fridge and scoop on top of one cookie, spreading to the corners. Top with another cookie, wrap in foil, and leave in the freezer for at least an hour. 

Next time you want a sweet, caffeine treat.. just reach in your freezer!