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Gluten Free Mexican Pork and Black Bean Pie

Gluten Free Mexican Pork and Black Bean Pie

Alexx Stuart | January 7, 2019


I’ve made this recipe three times now because I’m a big fan of steering you towards a winner and being absolutely sure it’s great. If pork isn’t your speed you can switch out the pork mince for chicken or beef or triple the black beans for a vegetarian version. Don’t have the right veg on hand? You can leave out the greens or switch with zucchini. Don’t be too rigid and just use what you have as long as the general gist is there. The top, obviously, though does need those proportions and textures to be right.

I hope it brings you some delicious mid-week comfort. This recipe is perfect for a family of 6, or our little family of 3, with a lunch for me and two lunchbox hot-pot reheats for the little man.

Prep time: 30 minutes. Cook time: 30 minutes. Recipe serves: 6 people.



Mexican Pork & Black Bean Pie Filling

2 cups roughly chopped purple onion
¼ cup extra virgin olive oil or ghee
½ tsp dried oregano
2 tsp paprika
1 tsp dried or finely chopped fresh rosemary
1 clove garlic
500 g minced pork
1 cup cooked black beans either soak 2/3 cup black beans in water and a tbsp lemon juice for 12 hours and simmer for 1.5 hours, OR buy a BPA / BPS free tin of cooked black beans
1 ½ cup tomato passata – I love to use passata over tinned tomatoes to avoid aluminium or potential BPA/BPS tin lining leaching, as tomatoes are acidic and leaching potential increases. Glass passata jars are great and perfect for stock/broth storage thereafter
½ cup water
½ cup chopped cilantro / coriander
½ cup cup scallions / spring onion, fine chopped
1 tsp sea salt
2 tsp smoky hot sauce (optional but wow it makes it for the adults… use separately on your helping if you have kids who can’t hack spice.
1 corn cob, kernels chopped off
1 cup cavolo nero, collard greens or baby spinach whatever is in season or available where you are


Mexican Pork & Black Bean Pie Topping

1 cup masa harina (rough corn flour with lime (not starch!)
½ cup goat’s yoghurt (sub with any other yoghurt you prefer)
½ cup quinoa flour (or rice / buckwheat / sorghum)
1 egg, whisk in a mug before adding to the bowl
1 ½ cups water
1 cup scallions/spring onions, fine chopped
½ cup fine chopped coriander/cilantro
1 tsp sea salt
2 tbsp Extra Virgin Olive Oil

1 cup grated cheddar cheese. Not necessary but if your house is a cheesy top house and has no dairy issues, then feel free to add – or substitute with a few tablespoons of nutritional yeast.



Filling Method

1. Sauté onions in your olive oil/ghee until well softened and starting to brown then add the dry spices – paprika/oregano/rosemary for 1 minute until it becomes super fragrant.

2. Add the garlic and pork mince and cook for 3-4 minutes until the mince is starting to brown a little

3. Add the tomato passata, black beans, water, scallion/spring onions, coriander, sea salt, corn kernels, cavolo nero/baby spinach/collard greens and the optional hot sauce if you’re adding it. Leave all to simmer on low for 10 minutes while you assemble the pie top.

Pie Top & Finishing Pie Method

1. Preheat the oven to 200C/400F fan forced and grab a big mixing bowl.

2. Place the masa harina, goat’s yoghurt, quinoa flour, water, chopped scallion/spring onions, egg, coriander and olive oil all into a bowl and mix by hand until well combined. This mix is going to need to be able to spread over the top of the pan filled with the mince mix, so if it’s too thick to spread for whatever reason, just add 2 tbsp goat’s yoghurt and another ¼ cup water and mix thoroughly again to make it runnier.

3. Switch off the pan with the mince bubbling away. Pour the pie topping mixture over the top and spread over the whole mince mix to cover the completely around to all the edges of the pan. Top with cheese if you’re adding it.

4. Bake for 25 minutes or until top is getting golden.

5. Serve to people you love, have lovely chats, light candles and be grateful for the feasts we take the time to prepare and share. Simple pleasures yet so, so lucky, right?


Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your delicious comfort food creations with us on Instagram with #myTWC


Lemony Millet Salad with Sweetcorn and Spinach

Lemony Millet Salad with Sweetcorn and Spinach

FoodMatters | November 27, 2018


Don’t you love those dinners when you have extra for lunch or even another dinner that week? Fresh. This recipe is exactly that. Simple. Leftover-friendly. Nourishing.

If you’re new to millet it’s a definite must try.  It’s a bit thicker + chewier than quinoa with a less earthy flavor.

This recipe is gluten-free & vegan and serves 3-4.



3 cups cooked millet
1 ½ cups fresh or frozen corn
1 ½ cups cooked chickpeas, drained + rinsed
7-8 cups chopped spinach
2 cloves garlic, minced
1 teaspoon cumin
salt + pepper
1 tablespoon safflower oil
¼ cup extra virgin olive oil
3-4 tablespoons fresh lemon juice
zest from ½ of a lemon

toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.



1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.

2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.

3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.

4. Add in the cumin, garlic, and a big pinch of salt + pepper.

5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].

6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled.  Stir the mixture while chilling to speed up the process.

7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.

8. Pour the desired amount of dressing over the chilled millet mixture and toss to coat.  I used nearly all of it. Or, leave undressed and portion out dressing to package up and take to work with you if desired.

9. Taste and adjust salt + pepper and add more lemon juice if desired.

10. Finish each serving with a sprinkling of fresh herbs + avocado or place in an airtight container in the fridge until ready to eat.  Keeps for about 2 days after dressing.


Notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado.  I prefer this meal chilled. If you don’t have millet on hand quinoa would work perfectly. A non-gluten-free alternative would be couscous.


Christmas  Half Shell Scallops

Christmas Half Shell Scallops

Georgia Harding | November 19, 2018


So with Christmas Day fast approaching, I thought I’d share one of my favourite ‘celebration’ starters. These Half Shell Scallops are such a simple, yet impressive start to a Christmas Day feast or other special occasions. Better still, they are SO simple and fast to make – prep to plate in less than 10 minutes (5 if you have good knife skills)! Goes to prove even ‘special’ can be too easy!

Seafood is such an Australian Christmas tradition, but I’m so fussy with seafood. I don’t do crustaceans (shame because growing up, my grandfather, uncle, and cousin were all cray-fisherman off the coast of WA). But scallops, when well cooked, I just love!  The key with them is to add flavour without overpowering their own sweet taste and I think this recipe does that perfectly.

I think this is the most delicious way to eat scallops. The buttery, nutty flavours in this dish compliment this delicate meat and they are really easy to make too.

Hope you enjoy this delicious starter!

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Prep time: 10 minutes. Cook time: 3 minutes. Serves 4.



12 half shell scallops, I have used QLD scallops with no roe because I don’t like it (told you I was fussy)
40 grams good quality butter, melted
1 clove garlic, peeled and crushed
Zest one lemon, very finely grated
2 tablespoons parsley, finely chopped
¼ cup flaked almonds



1. Preheat your grill to high (180℃).

2. Arrange your scallops on a large baking tray.

3. Mix together the butter, garlic, lemon zest and parsley.

4. Spoon a little blob of the mixture onto the flesh of each scallop.

5. Top with a pinch of slivered almonds.

6. Pop under the pre-heated grill for 3 minutes (yes they cook super fast)


To Serve
With lemon cheeks, scattered parsley leaves and a sprinkling of sea salt. I added some garlic flowers and other edible flowers.



Last year on Christmas day our oven was full of the turkey and other goodies, so we preheated the BBQ on a high heat and cooked them in there with the lid closed for a couple of minutes.

Replace the butter with ghee (my preference) or macadamia nut oil.

You can replace the almonds with crushed macadamia nuts (I love this version a lot).

Replace the nuts with fresh bread crumbs or just leave off.


Share your Christmas starters with us on Instagram with #myTWC!


Gluten-Free Baked Christmas Stuffing

Gluten-Free Baked Christmas Stuffing

FoodMatters | November 19, 2018


Stuffing is a Christmas classic and this gluten-free recipe is one you can’t live without this Christmas. Plus it’s vegan! Bursting with the rich, earthy flavours of mushroom and thyme, it’s bound to be a hit with your guests.



2 tbsp olive oil
1 large onion, diced
3 cloves of garlic, crushed
350g mixed wild mushrooms
400g closed cup or chestnut mushrooms
½ bunch of fresh thyme
100g pecans or hazelnuts
1 bunch of fresh, flat-leaf parsley
25g dried porcini, rehydrated in boiled water
½ cup cooked quinoa

Gluten Free Bread Crumb Topping
½ cup almond meal
100g pecans, crushed
2-3 tbsp nutritional yeast
Salt and pepper to season


1. Preheat oven to 180ºC.

2. Add olive oil to a fry pan and heat over low-medium heat. Sauté onion and garlic for 5 minutes then add in mushrooms and cook over medium heat until mushrooms are cooked.

3. Add cooked quinoa, thyme, chopped nuts, parsley and porcini to the pan.

4. For the topping, in a small bowl mix together almond meal, crushed pecans and nutritional yeast.

5. Spread mushroom mixture into baking dish and top with the almond crumb.

6. Bake for 15-20 minutes until golden brown on top.


Share your comforting Christmas creations with us on Instagram with #myTWC


Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Jacqueline Alwill | November 19, 2018


This recipe is gluten-free, sugar-free & vegetarian. Make it vegan by swapping out dairy yoghurt for coconut yoghurt, adding lemon juice and salt cuts down on the coconut flavour.



4 bunches heirloom Dutch carrots or 1kg carrots, washed, trimmed and sliced lengthways
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup (250g) greek or natural yoghurt
1 tablespoon tahini
1 orange, peeled and cut into segments
2 tablespoons dukkah
1/4 cup walnuts, roughly chopped
2 tablespoons mint, finely sliced



1.Preheat oven to 200C and line a large baking tray with greaseproof paper.

2. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray.

3. Place in oven to cook for 1 hour.

4. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini.

5. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then sprinkle with dukkah, walnuts, mint and a good grind of black pepper.


*If using dutch carrots the cook time will be approximately 30 minutes.


Share your Christmas dishes with us on Instagram with #myTWC


Israeli Ktzitzot (Chicken Fritter) Recipe

Israeli Ktzitzot (Chicken Fritter) Recipe

Sharon Selby | November 19, 2018


Ktzitzot (pronounced as Ktsitsot) is one of my favourite recipes which has been passed down from generation to generation, one that reminds me of my grandmother’s home, love and simplicity.  I absolutely adored my grandmother and as a child, I spent all my summer holidays with her in her tiny flat in Israel. Fortunately, we enjoyed a lot of time together and my wish came true when she met my son, her great-grandson, before she passed away at 100 years old.

Since my mother’s side of the family comes from the Middle East I was lucky enough to experience some beautifully delicious and flavoursome whole food dishes. Every dish was made from scratch and absolutely nothing was processed. However, probably my favourite dish she would make was the simplest. Introducing ‘Ktzitzot,’ a Hebrew word referring to little burgers or patties made of ground meat, usually chicken or lamb. This version is with chicken. It’s inexpensive, simple, tasty and a great healthy meal or snack. When I was younger I couldn’t pronounce the word for these heavenly discs of goodness but came close.  They are known still to this day as ‘sick socks’!

As a child, I used to eat these tucked into pita pockets, grated salad, with lashings of hummus and tahini. However, since going off gluten I just wrap these beauties in a large salad leaf with the same extras and it’s just as delicious. I am literally transported back to my childhood when I make a batch of these for my son, who loves them, it appears, just as much.

These last in the fridge a few days but I recommend freezing them ASAP, otherwise, every time you or a family member passes the fridge they are irresistible to ignore and disappear in a flash. These are fabulous to take on a picnic, add to school lunch boxes or enjoy as a delicious spread at the garden table with salads, olives, boiled eggs and dips on a beautiful summers day.

From my family’s kitchen to yours, enjoy.

Prep time 15 minutes
Cook time 30 mins
Total time 45 mins
Serves: 30 – 40 mini patties



2 chicken breasts minced
2 onions finely diced
2 full bunches of parsley, stalks removed, minced or finely chopped
A teaspoon of salt
Teaspoon of pepper
6 – 8 eggs
Organic sunflower oil for frying



1. Mince the onion and parsley in a food processor and place into a large bowl.

2. In the same processor add the chicken breast and mince until smooth and add to the bowl with the onion and parsley.

3. Add 6 eggs to the bowl along with the salt and pepper and mix well.  Add additional eggs if needed.

4. Heat a large frying pan with coconut oil and spoon 1 tablespoon of mixture into the pan.  Try and fit as many in as this is the time consuming part of the recipe. Once they go quite opaque and brown around the edges flip over to cook on the other side.

5. Have a plate with absorbent paper ready and once cooked on both sides place on to the paper and proceed making the rest until you finish.

6. Allow to cool and place in the fridge or in batches in the freezer.  These taste great cold or reheated.


Tips for this dish

1. It’s important to use a ton of parsley.  When I say two bunches, I mean just that, not handfuls.  I buy two bunches of parsley from the store and use the whole lot.  In fact, the mixture will look more green than anything.

2. For the egg add 6 in straight away and combine well.  If you feel the mixture needs to be a bit more liquid add an extra egg or two.  It’s always easier to add than take away. This goes for the seasoning as well.

3. When you shallow fry these in batches, try one and see if the flavours need adjusting.  Trust me you will love doing this important ‘quality control’ measurement.


In memory of my beautiful Nanny Flora.