The Rapid Reset programme

Hannah Denton is the writer and communicator behind the Rapid Reset programme, designed to help men and women achieve long-term healthy weight loss.  She works closely with Rapid’s founder, Jay Harrison (personal trainer to some of New Zealand’s leading sports people, including Lydia Ko and Michael Hendry) and nutritionist and naturopath, Cliff Harvey.  Hannah is quick to admit that she was never a fan of supplements.

Why NuZest?

“I always felt that extracting nutrients from real food was preferable to supplementing, but now I use the NuZest products personally – and so do my children.”  The detailed research that Hannah carried out while writing the Rapid programme was the catalyst for her change of heart.  There are three main reasons why the programme includes NuZest products:

“Firstly, Good Green Stuff is a great nutritional platform.  No matter what else happens each day, you know that you’ve given your body everything it needs.   Secondly, Clean Lean Protein is really versatile to use.  You can add a scoop to the blender and you’re done.  It covers off all the nutritional bases for a protein.  We use it in recipes for pancakes, waffles, mug cake, smoothies, a chia seed breakfast bowl – you name it.

“Lastly, the products taste good.  They add some sweetness and make the change-over to a clean diet easier.  It’s not just the woman who transforms her diet; the whole family goes with her.  Finding products that work for all age groups is really important.”

Hannah’s Favourite Green Smoothie

Hannah’s favourite green smoothie is made by mixing two scoops of Clean Lean Protein and a scoop of Good Green Stuff with almond milk, coconut cream and avocado.  Blend with two cups of mixed greens (silverbeet, kale, spinach and parsley or whatever’s in the garden at the time) and for a fresh twist, add some parsley and mint to taste: great for boosting your immune system and detoxing.

Jessica Gray’s Rapid Pancakes


2 eggs, separated
1 heaped scoop of vanilla Clean Lean Protein
30ml unsweetened almond milk
3 tbsp full fat coconut cream*
2 tbsp ground almonds or LSA
1/2 tsp gluten free baking powder
Real vanilla (optional)

Warmed berries to serve
Butter to grease fry pan


  1. 1.  Separate eggs, placing the yolks in a large mixing bowl.
  2. 2.  In a separate bowl beat the eggs whites until stiff.
  3. 3.  Add the protein powder to the yolks, almond milk, *coconut cream, ground almonds, baking powder and vanilla. Whisk together to form a thick batter
  4. 4.  Add one spoonful of stiff egg whites to the batter and mix to loosen. Gently fold through the remaining egg whites so as not to knock the air out. The mixture should be light and fluffy at this point.
  5. 5.  In a non-stick fry pan, with a small knob of butter, fry off the pancakes, turning them once bubbles on the surface have popped.
  6. Serve in a stack with warmed berries.

*Coconut cream is best kept in the fridge for 24hrs prior so you can just use the thick solid part from the top of the can.


This article written by

Nuzest Team

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