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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!

Spice Up Your Life With Organic Spices and Incredible Recipes From 5 Fab Indian Food Writers!

Spice Up Your Life With Organic Spices and Incredible Recipes From 5 Fab Indian Food Writers!

Kate Parker | April 27, 2019

 

Adding spices into your cookery is an incredible way to shake things up, add new flavours and colours to all your favourite veggies and pulses. There are so many brilliant Indian food writers working at the moment and sharing their delicious, spicy creations with the internet. I can’t wait to share some of my favourites with you all.

At TWC we stock a huge range of organic spices so you can stock your pantry with organic spices from a source you trust.

Why is it important, if you have a focus on buying organic, to go with organic spices too?

Spices are derived from plants and are exposed to the pests, bacteria and chemicals that all other food is when it’s grown. Purchasing organic spices is important for the same reasons you avoid sprays, herbicides and pesticides on your produce.

Conventional spices can also be treated by fumigating to sterilize spices. This exposes the spices to multiple chemicals such as methyl bromide.

Land that has seen all types of industrial and domestic use now supports vast acres of spice crops. Lead contamination is common in conventional spices.

So, what are the positives of purchasing organic?

In the mountainous regions, where our spices supplied by Pure Food Essentials originate, small-crop farmers use the same methods they have for centuries. There the ground is clean and the water is fresh. Farmers have formed cooperatives to pool their crops and resources. These are supported by a pro-organic Indian government.

These spices are laboratory tested for Salmonella, e-Coli, Sudan dye (used to colour faded turmeric) and foreign objects.

Check out our great range of organic herbs and spices here

 

My Favourite Indian Food Writers

 

Meera Sodha

aubergine pollichattu

Meera Sodha is one of the hottest names in Indian Cookery at the moment. Her mix of modern and classic cooking styles, and fresh writing style, have been a total success for her column in The Guardian.

Her focus on vegan food for The Guardian reflects a modern take on food and an Indian plant-based approach to eating which celebrates individual flavours and textures of spices, vegetables and pulses in countless recipes before even starting to think of adding meat.

Sodha has written 2 books on Indian cookery; Fresh India & Made in India. Fresh India, her vegetarian book, is filled with quick, easy and fresh recipes and takes pride of place (and curry stain marks) on my kitchen shelf.

Some favourite recipes from Sodha

Pumpkin, Black-eyed Bean + Coconut Curry

Aubergine Pollichattu
Anything with eggplant is a total winner for me, and Sodha’s Pollichattu results in a spicy, silky eggplant that is just heavenly.

Potato, Coconut & Chard Curry
I find potato in curry to be the ultimate healthy comfort food. Warm potatoes, fresh greens and a creamy sauce. This recipe is a total winner for me!

Leek, Pea & Mint Samosas
This tasty, classic Indian snack has had a British makeover in this recipe from Sodha. While not totally whole foods with its use of filo pastry, this is a great treat food. Or you could make it a healthy meal by scooping up the delicious cooked filling into lettuce cups!

Aubergines Stuffed with Peanut and Coconut
I have made this recipe again, again and again. My Dad grows smaller varieties of eggplant every summer just so we can enjoy this recipe easily with the best fresh produce from the garden. Make this recipe for someone you want to impress!

Pumpkin, Bean, Coconut Curry
If you’ve got pumpkin lovers in your house this recipe will with them over with these beautiful flavours!

Rainbow Chard Saag Aloo
Saag aloo is a classic Indian dish that you’ll see popping up in most Indian takeaway shops. This variation is fresh and takes advantage of the beautiful chard stems and Desiree potatoes.

 

Monisha Bharadwaj

Spiced Carrot SaladMonisha is an award winning chef, food historian and author based in the UK. She runs her own cookery school which is attended by amateurs and chefs alike to learn her simple, fresh style of Indian cooking. Her book ‘India’s Vegetarian Cooking’ takes pride of place on my shelf and I turn to it often for inspiration or to cook her simple, delicious recipes as is. The book looks at the four quadrants of India, North, South, East and West and the flavours, textures and spices that define them.

Some favourite recipes from Monisha

Cucumber & Peanut Salad
Fresh, crunchy, tangy and addictive. This cucumber and peanut salad is a side-dish stunner.

Roasted Eggplant with Yoghurt
Are you picking up on one of my favourite veggies yet? This dish is a beautiful Indian version of Greek eggplant salad or Lebanese baba ganouj. Enjoy it with bread, crudites or as a side dish.

Warm Carrot Salad
Make this Gujarati salad with carrots, shredded cabbage or pawpaw for a fresh and vibrant side dish.

Green Peas with Cumin & Ginger
Stir-fried peas and top with tomato for a fresh lunch with bread. Yum!

Spiced Cauliflower and Potatoes
The combination of cauliflower and potatoes is well-loved all over India, this Punjab dish brings heat and warmth with fresh chillies and garam masala.

 

Madhur Jaffrey

Fresh Coriander ChutneyMadhur Jaffrey is a living legend! She is credited with introducing Indian cookery to America with the release of her 1973 book titled An Invitation to Indian Cooking and went on to claim fame in her own television series Madhur Jaffrey’s Indian Cookery in the 80s as well as in films, stage productions and television dramas.

Some favourite recipes from Jaffrey

Masoor Dal
It’s said that there’s a different dal for every person in India, so having a few varieties up your sleeve is always a good idea! This version from Jaffrey is creamy and rich.

Spinach & Okra Soup
Okra is an unusual veggie that everyone should try! In Hindi it’s known as ‘bindi’ or ‘ladies fingers’. Some Indian recipes will call for you to fry the okra before preparing to reduce its slimy quality, others will embrace it!

Masoor DalSweetcorn & Potatoes
This sweet, hot and sour dish is perfect to bring along to a pot luck to liven the table up!

Chana Dal with Spinach & Tomato
When you want dal to be more than a side dish bump up the flavour with some umami-rich tomato.

Mushroom Curry
Mushroom lovers will want to dive into a pot of this divine curry.

Coriander Chutney
Sometimes Indian cookery is all about the condiments. Pickles and chutneys are a must if you plan to master Indian flavours.

 

Nisha Katona

Aloo GobiBritish Chef Nisha Katona has founded numerous restaurants and become well known for her food writing and work as a TV presenter. She’s the author of three books, Pimp My Rice, The Spice Tree and The Mowgli Street Food: Authentic Indian Street Food. She usually only uses three spices in her cooking, making her recipes perfect for newbies to Indian cuisine.

Some favourite recipes from Katona

Aloo Gobi
This dish of cauliflower and potato is cheap, easy and packed with flavour.

Broccoli & Lentil Dal with Just 3 Spices (Video!)
Katona talks us through not only how easy and tasty lentil dal can be, but also why it’s so good for us and a staple of Indian cuisine.

Easy Vegetable Curry (Video!)
Use whatever veg you have on hand to throw together this simple veggie curry.

Monir Mohammed

Chickpeas with Stuffed MushroomsMother India at Home is the much-loved Indian cookery book from Glasgow’s Mother India restaurant owner Monir Mohammed. Mohammed offers up a selection of authentic Indians and Pakistani recipes that have made Mother India famous, in addition to recipes designed specifically with the home cook in mind.

 

Some favourite recipes from Mohammed

Chickpeas with Stuffed Mushrooms
Beautiful mushrooms & chickpeas combine in this dish to make a hearty, comforting dinner!

Chickpea Tikka Masala
Throw together this vegetarian twist on Britain’s favourite curry in just 15 minutes!

 

Are you ready to spice up your kitchen now? My essential spices include:

Black Mustard Seeds

Black Pepper

Whole Cardamom

Chilli Powder

Cinnamon

Whole Clove

Coriander Powder

Cumin Powder

Curry Powder

Whole Fennel Seeds

Whole Fenugreek Seeds

Garam Masala 

Ginger Powder

Salt

Asafoetida 

Turmeric Paste & Turmeric Powder

There you have it. STACKS of free resources to get you started on your Indian kitchen journey. Don’t forget to get you pantry prepped with all the essential organic spices for these recipes.

 

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

 

 

Blend Up a Hot (Frozen!) Cross Bun Smoothie This Easter

Blend Up a Hot (Frozen!) Cross Bun Smoothie This Easter

Kate Parker | April 14, 2019

 

This smoothie is a SUPER delicious way to enjoy all the flavours of hot cross buns in a healthy, nourishing way that will cool you right down! We whipped up some hot (frozen) cross smoothies using our fantastic selection of oil & sulphur free dried fruits and spices. This smoothie will keep little legs powering all Easter long weekend.

 

Ingredients

1 frozen banana
1 cup of almond milk
1 medjool date
1 small handful of mixed raisins and sultanas
1 tsp vanilla extract
A pinch of cinnamon
A pinch of nutmeg
A pinch of cardamom
A pinch of ginger powder
A pinch of Himalayan salt
Extra cinnamon powder

Method

1. Blend all ingredients until smooth except the extra cinnamon.

2. Create 2 paper strips to make your cross and then sprinkle with cinnamon!

 

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

What treats are you enjoying this easter? Share them with us on Instagram with #myTWC

 

Sweet Potato & Silverbeet Burgers

Sweet Potato & Silverbeet Burgers

Kate Parker | April 8, 2019

 

This recipe makes a delicious dinner to have on the night, or freeze burgers to defrost for a dinner down the track, or to enjoy cold over fresh salads or in sandwiches and wraps for easy lunches!

They’re packed with nutrition with a serve of greens, protein from the cashews and complex carbs in the sweet potato. 

 

Ingredients

1 medium sweet potato – roughly 700grams – pricked with a fork and roasted whole, until soft.
6 large leaves of silverbeet
1 medium red onion, diced
2 cloves garlic, finely chopped
2 tsp ground coriander
½ tsp ground chilli, or to taste
2 cups fresh coriander, roughly chopped
1 cup besan (chickpea flour)
1 cup cashews roughly chopped.
1 tbsp olive oil + extra for frying burgers.

 

Method

1. Roast potato whole and allow to cool. Remove skin & set aside.

2. Remove silverbeet leaves from stems. Dice stems and roughly chop leaves.

3. Heat oil in a frypan.

4. Add onion, silverbeet stems & garlic.

5. Saute for 10 minutes on medium heat until onions & stems are soft.

6. Add coriander, chilli and silverbeet leaves and saute until wilted.

7. Leave to cool.

8. Add sweet potato, silverbeet mixture, coriander, besan and cashews to food processor bowl and whiz together.

9. Heat oil in non-stick skillet (cast iron is a great, healthy option) to medium. Add oil.

10. When oil is hot use wet hands to form ⅛ of the mixture into a burger shape and place in the oil.

11. Repeat the the remaining mixture. Make patties smaller for fritters, to add to wraps or as little veggie nuggets for lunch boxes.

12. Fry for 3-6 minutes on medium, flipping when one side is golden.

These fritters will firm up on cooling, making them a yummy hot, squishy burger, or perfect for lunchbox prep in the week.

 Serve them with your choice of sauces including hot chilli, tzatziki, tomato sauce or Indian chutneys. 

 

Share your healthy creations with us on Instagram with #myTWC!

 

Zingy Nectarine Maca Smoothie Bowl

Zingy Nectarine Maca Smoothie Bowl

Kate Parker | February 19, 2019

 

Smoothie bowls are still a fave at this time of year for a quick, cooling breakfast or delicious healthy dessert.

This one is pumped full of delicious superfood extras that make it a total winner in the morning to charge you throughout the day.

 

Smoothie Ingredients

1.5 frozen bananas
1 nectarine, roughly chopped
1 tsp vanilla
1 heaped tsp maca (high in vitamin C, copper & iron)
1 scoop of 180Nutrition Coconut Protein powder
A splash of water or almond milk, if needed.

Topping Ingredients

Puffed Millet (iron, protein, fibre, calcium & magnesium)
Pepitas (Healthy fats, potassium, magnesium, & calcium)
Hemp seeds (Omega 3, Omega 6, protein, fibre)
Crystalized ginger (optional: anti-inflammatory & antioxidant)

Method

1. Process all smoothie ingredients together in a food processor or high powered blender.

2. Top with topping and enjoy immediately!

 

Notes

If you’re on the go and don’t have time for a fancy smoothie bowl just chuck the whole lot in the blender with 2 cups of water, coconut water or almond milk to make 2 delicious smoothies.

 

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

Share your smoothie bowl creation with us on Instagram with #myTWC!

 

 

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