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Springtime Zucchini, Lemon, and Almond Spaghetti

Springtime Zucchini, Lemon, and Almond Spaghetti

Kate Parker | November 14, 2019

This recipe is packed with delicious springtime flavours from fresh zucchinis, lemons, and parsley. Make it dairy-free by choosing a great dairy-free feta like Botanical Cuisines, or make your own at home with this great recipe!

This recipe is a total crowd pleaser, and served with a hearty side salad, this dish goes a long way, perfect for a family of four. Want to make it a bigger family meal? Just double the quantities. Simple!

 Ingredients

1 small brown onion, finely diced
2 cloves of garlic, minced
1 large red chilli, finely diced (use ¼ tsp chilli powder if fresh isn’t available to you)
2 small zucchinis, grated
Zest of 1 small lemon + ½ the juice
¼ c of almonds
250g spaghetti, or your favourite pasta shape
1 small handful of parsley, finely chopped
2 tbsp olive oil
Salt and pepper to taste
Dairy-free feta, for serving

Method

1. Preheat oven to 180 degrees Celsius.

2. Heat olive oil in a large, heavy based sauce pan.

3. Add onion and sautee on low-medium heat with a goof pinch of salt for 5-10 minutes, stirring, until onions are soft and translucent.

4. Add chilli and garlic and sautee for a further minute.

5. Add zucchinis and saute for 5-8 minutes, stirring regularly, until zucchinis have reduced by about ⅓.

6. While sauteing zucchinis put a pot of water on to boil for the pasta, and cook as per pack instructions, minus a minute or two to ensure your pasta is el dente after the second stage of cooking, and place almonds on a tray in the oven to bake for 8-10 minutes.

7. Once zucchinis have cooked down, remove from the heat and set aside while you prepare the lemon zest and parsley for serving.

8. When the almonds have finished roasting, remove from the oven and roughly chop.

9. Drain the pasta, keeping about 2tbsp of the pasta water to the side, add pasta and cooking water it to the pan with the zucchini and return to a low heat.

10. Toss together the pasta and zucchini mixture in the pan until warmed through, then add the lemon zest, lemon juice, and parsley, and toss together before serving. Season with salt & pepper, and taste to adjust.

 

 

To serve

Dish onto plates and top with your preferred feta and serve with a side salad. Pictured is Botanical Cuisine’s vegan feta.

Healthy Christmas Puddings for the Festive Season

Healthy Christmas Puddings for the Festive Season

Kate Parker | November 5, 2019
 
Whether making the Christmas pud is a tradition you carry through every year, or this year is your first year to make one from scratch, you’ll love these gorgeous recipes we’ve rounded up for you!

Don’t forget to add the TWC ingredients to your cart, we’ve linked them each up under the recipes to make your shop just that little bit easier!
 
 

Healthy Chef – Healthy Baked Christmas Pudding

This baked & steamed pudding by Terea Cutter is packed with beautiful dried fruits and naturally gluten-free. Yum!
 
From the TWC pantry you’ll need:
 
 

Healthy Christmas Pudding

Anisa Sabet’s Christmas Pudding is a gorgeous gluten-free & dairy free pudding, and made in family friendly individual serves!
 
 
From the TWC pantry you’ll need:
 
 

Fruity Christmas Pudding

Healthy Jon’s pudding is a light & fruity healthy version of Christmas pudding made with almond meal & spelt. 
 

From the TWC pantry you’ll need:
medjool dates
raisins 
apricots
cranberries
cinnamon
nutmeg
ground cloves
maple syrup
coconut oil
almond meal
spelt flour

 

Raw Vegan Christmas Pudding

Pete Evans’ version is a raw, paleo foodie version, for the super clean-conscious! 

 
From the TWC pantry you’ll need:
 
 
Chocolate Blackberry Spelt Muffins

Chocolate Blackberry Spelt Muffins

Kate Parker | September 13, 2019

 

Did you know that September 13 is Roald Dahl Day? This informal holiday is dedicated to and celebrated annually on the birthday of one of the world’s greatest storytellers.

I always LOVED the way that Dhal celebrated food in his books, the most notable of which includes Charlie and the Chocolate Factory, Matilda, and The Fantastic Mr. Fox!

A well-loved book from my childhood was the fabulous Roald Dahl’s Revolting Recipes recipe book, which featured dishes that Dhal cooked up in his imagination like hot ice-cream for cold days, lickable wallpaper, snozzcumbers, and eatable pillows, alongside dishes inspired by Dahl characters, such as Mr Twit’s Beard, made from chips, and The Enormous Crocodile, with illustrations by the fantastic Quentin Blake.

I couldn’t think of a better way to celebrate my love of Dahl today, than sharing a deliciously decadent chocolate recipe on our page, which I think Ms Trunchbull would approve of!

These spelt muffins are made with Dutch processed cocoa for a rich, chocolate flavour, and kept beautifully moist by the addition of blackberries. Top them off with a rich chocolate ganache for an extra treat!

 

Ingredients

1 ¾ c white spelt flour
1 c coconut sugar, tightly packed
½ c cocoa powder
½ tsp baking powder
½ tsp bicarb soda
½ tsp cinnamon
Pinch of salt
½ tsp vanilla extract
4 tbsp olive oil
¾ cup cold almond or soy milk
1 ½ tbsp apple cider vinegar
1 cup of frozen blackberries

Ganache Ingredients
100g organic, fair trade, dark chocolate, finely chopped
⅓ c coconut cream

 

Method

1. Grease and line 12 muffin tins and preheat oven to 180 degrees Celcius.

2. Sift flour, cocoa, baking powder, bicarb and cinnamon into a large mixing bowl.

3. Fold through salt and coconut sugar.

4. Make a well in the centre and add almond milk, olive oil, vanilla, blackberries and ACV.

5. Fold liquids through the dry mixture until just combined.

6. Using two spoons divide mixture between muffin tins equally.

7. Place in the oven for 20-25 minutes and bake until cakes spring back gently to the touch.

8. Remove from oven and allow to cool for 5 minutes before removing muffins and placing on a cooling rack.

Ganache Method 

1. Pop the coconut cream in a pan and heat it until it just boils.

2. Pour over the finely chopped chocolate, and whip with a fork until all the chocolate lumps are gone.

3. Pop into a piping bag or use a spatula to top the muffins.

 

“If I were a headmaster I would get rid of the history teacher and get a chocolate teacher instead.”

– Roald Dahl

Creamy & Light Cauliflower Hummus

Creamy & Light Cauliflower Hummus

Kate Parker | July 25, 2019

This cauliflower hummus is a fresh, light twist on one of our favourite dips! It’s perfect to whip up and freeze in portions for healthy snacking.

Ingredients

½ head cauliflower, broken into florets
2 tbsp tahini
3 tbsp lemon juice
1-2 cloves garlic
½ tsp cumin
3 tbsp olive oil
Salt and pepper to taste
Capers, rosemary & sesame seeds to serve

Method

1. Toss cauliflower florets in a pan with 1 tsp of olive oil, a splash of water and a pinch of salt.

2. Bake in an oven at 200 degrees for 25-30 minutes until fork tender and just golden.

3. Add to food processor bowl with tahini, lemon juice, olive oil, garlic, salt and pepper.

4. Process until smooth. Add a splash of water if needed.

5. This dip is delicious served warm or cold, top with fresh rosemary, capers, toasted sesame seeds and a drizzle of extra virgin olive oil when entertaining. 

 

 

Mothers Day Menu Ideas to Feel Great About

Mothers Day Menu Ideas to Feel Great About

Kate Parker | May 11, 2019

Breakfast

Prep a heavenly breakfast or brunch by picking a few of our favourite breakfast recipes from the blog! Recipes like our super fluffy pancakes, Alyce Alexandra’s pink chia puddings, Georgia Harding’s baked oatmeal and Bel Smith’s baked beans can all be prepped ahead and just cooked up, decorated, or warmed up before serving time for a no-fuss but impressive breakfast spread!

Protein Pancake: Besan Vegan Omelette

Super Fluffy Superfood Pancakes

Try These Super Versatile Home Made Baked Beans

Mixed Berry Baked Oatmeal

Gluten-Free Zucchini Fritters

Prep Your Breakfast Ahead of Time With These Pink Chia Puddings!

Spiced Breakfast Muffins

Lunch

Jewelled Persian Rice Salad

Spoil mum with a fresh, light lunch by whipping up a couple of our favourite special occasion salads and serving with some barbequed cauliflower steaks or organic & free range chicken.

Head to the Greek Islands With Lyndi’s Loaded Greek Salad This Summer!

Place This Jewelled Persian Rice Salad Centre Stage on Your Christmas Table

Bruschetta Salad with Seed Bread Croutons

Freshen Up Your Salad Routine with this Beetroot, Spinach and Caper Salad with Creamy Dressing

Healthy Baked Chicken Nuggets

Chilli Lime Barbecue Cauliflower Steaks

Celebrate World Vegetarian Day with these Delicious Spiced Chickpea & Sweet Potato Boats!

Sweet Potato & Silverbeet Burgers

Start Your Christmas Feast With Georgia’s Impressive Half Shell Scallops

Afternoon Tea

Orange Cake

An easy afternoon tea spread is all about a good combination of sweet and savoury options. Laini’s sausage-free rolls are a total crowd pleaser, whip up some crackers and popcorn for a crunchy option, and don’t forget the cake! Whether Mum loves something decadently chocolatey or light and fruity, we’ve got some awesome options on the blog!

Afternoon Tea Perfection with Gluten Free Orange Cake

No-Compound-Chocolate Chocolate Thermomix Cake

Enjoy This Zingy Lemon Ginger Slice With a Cuppa This Weekend!

“Better than the Canteen” Wholefood Vegan Sausage Rolls

Doing Dairy-Free This Christmas? Try This Vegan Almond Feta for Your Cheese Board

Multi-Use Pumpkin Dip With a Kick!

Sunflower Seed Falafel Balls With Tahini Dipping Sauce

Pop in a Snack With Taco Flavoured Popcorn for World Popcorn Day!

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