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Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | September 14, 2019

 This recipe has been reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4, and is vegetarian, and gluten-free.

Ingredients

For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
Sea salt and black pepper, to taste
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil

Method

1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).

 

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Winter Warming Cinnamon Sweet Potato Salad

Winter Warming Cinnamon Sweet Potato Salad

Georgia Harding | August 14, 2019

This recipe has been reposted from Georgia Harding’s blog, Well Nourished, with permission from the author

Come winter time, I love to continue to eat salads as leafy greens are in season and I believe nature has given us an abundance of them for a reason. However I always ‘warm’ them up by adding cooked vegetables, nuts, seeds and most importantly warming aromatic herbs and spices. So I give you this Winter Potato Salad as a beautiful, nourishing addition to your winter salad list.

This recipe serves 4-6 people

 

Ingredients

60-100g of leafy greens such as watercress (my preference), rocket or baby spinach.
2 tablespoons of ghee butter or coconut oil
1 tablespoon of maple or rice malt syrup
1 teaspoon of cinnamon, ground
Good pinch of sea salt and ground pepper, to taste
1 large sweet potato, diced into approx. 1.5cm chunks (you can peel it or leave the skin on)
½ cup of raw almonds
1 clove of garlic, unpeeled

Chickpeas
1 tablespoons of ghee, butter or coconut oil
1 x 425g can of chickpeas, drained and rinsed (or 1 ½ cups of cooked chickpeas)
½ teaspoon of cinnamon, ground
½ teaspoon of cumin, ground
¼ teaspoon of turmeric ground
Good pinch of sea salt, to taste
Zest and juice of half a lemon

Dressing
3 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
1 tablespoon of maple or rice malt syrup
Flesh squeezed from the baked clove of garlic
Sea salt and pepper to taste

 

Method

1. Preheat your oven to 180℃.

2. In a small pot combine the ghee, butter or coconut oil, syrup, cinnamon and seasoning over a low heat unit the fat has melted and ingredients combined.

3. Place the sweet potato, almonds and the whole garlic clove in a baking dish and pour over the above mixture, tossing to coat the sweet potato and almonds well. Arrange in a single layer and bake for 20-30 minutes until the sweet potato is just cooked through.

4. Now prepare your chickpeas. Without rinsing the small pot, add the ghee, butter or coconut oil and heat gently to melt. Now add the chickpeas, spices and seasoning and stir over a low heat until you can start to smell the spices (just a few minutes).

5. Remove from the heat and stir in the juice and zest. Set aside.
Place you leafy greens in a serving bowl or plate.
Once the potato is cooked, remove from the oven and allow to cool.

6. Make you dressing by combining the ingredients together well.

7. Just prior to serving, toss the dressing through the leaves to coat and top with the cooled sweet potato, almonds and chickpeas.

 

Variations

Nut-free
Substitute the almonds with sunflower seeds.

Legume-free
Replace the chickpeas with a cup of cooked quinoa or buckwheat.

Fructose-friendly
Choose rice malt syrup as your sweetener.

Make it go further
Add a cup of cooked quinoa, diced or shredded chicken or a can of tuna.

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Low Carb Crumbed Chicken

Low Carb Crumbed Chicken

Alyce Alexandra | August 6, 2019

 

This recipe serves 6 & is dairy-free.

Ingredients

80g almonds
35g wheat germ
40g sunflower seeds
40g sesame seeds
2 tsp mild paprika
2 tsp salt
1 tsp dried parsley
1kg chicken tenderloins
3 eggs, lightly beaten

 

Method

1. Preheat oven to 220C.

2. Place almonds, wheat germ, sunflower seeds and sesame seeds in TM bowl, chop for 3 seconds, speed 6.

Add paprika, salt and parsley, mix for 10 seconds, reverse speed 3. Set aside on dinner plate.
Coat chicken with beaten egg and then roll in the crumb mixture. Place on lined baking tray.
Bake for 12 minutes or until chicken is cooked through.

Serve with chilli mayonnaise (miniseries: low carb p. 49).

Chefs Tip: Always purchase free range, hormone free chicken. Not only does this ensure a better life for the birds, it also means you are consuming a healthier meat.

Health Tip: Chicken is an excellent high protein source of vitamin B and niacin, which may help to fight against Alzheimer’s disease.

Toddler Approved Pea & Spirulina Fritters

Toddler Approved Pea & Spirulina Fritters

Megan Garner | July 13, 2019

This toddler approved recipe is stacked full of goodness from gorgeous sweet peas (use baby peas for more sweetness!), a great blend of veggies, protein rich flour for binding

 

Ingredients
1 cup frozen peas
1 carrot, grated
½ cup gluten free flour (oat, rice, chickpea etc)
½ cup plant milk
1 tbsp nutritional yeast
¼ tsp cumin powder
¼ tsp turmeric
¼ tsp salt
¼ tsp aluminium free baking powder
1 tsp spirulina powder
1 Tbsp ground nut and seed mix (optional)

Method

1. Add all dry ingredients to a large mixing bowl – flour/s, nutritional yeast, cumin, turmeric, salt, spirulina, baking powder, nut & seed mix – and use a fork to mix until all ingredients are evenly combined.

2. Make a well in the centre and add all remaining ingredients, along with 1 tbsp water. Gently combine with a fork until there are no large lumps of flour remaining.

3. Heat a non-stick fry pan – cast iron is best.

4. Using a dinner spoon, place one spoon of mixture per fritter into pan. Avoid overcrowding the pan.

5. Cook for 2-3 mins each side or until golden brown.

6. Turn and cook on other side until golden.

7. Pop cooked fritters onto a tray and place in a warm oven as you continue to fry the rest of the batter.

 

Enjoy with tahini sauce or tomato chutney and a fresh salad.

 

Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.

Share your delicious dinner creations with us on Instagram with #myTWC

Healthy Vegetarian Nutloaf

Healthy Vegetarian Nutloaf

Jacqueline Alwill | July 9, 2019

 

If you’ve followed me for a while you’ll know I’m a mad fan of a loaf! Special thing about this loaf however is it’s so incredibly substantial, rich in nuts, veggies and olives to create a flavour bomb that’s a meal in itself.

This recipe is gluten-free, dairy-free, sugar-free and vegetarian.

 

Ingredients

150g raw walnuts
150g raw almonds
1 cup buckwheat groats
2 cups vegetable stock
4 eggs, lightly beaten
2 tsp thyme, chopped
3 stalks celery, finely chopped
2 Spanish onions, peeled, and finely chopped
2 tsp rosemary, finely chopped
1 clove garlic, peeled and minced
¼ cup (40g) pitted Kalamata olives
¼ cup pepitas
½ teaspoon sea salt

Tomato relish ingredients
1 tbsp olive oil
2 cloves garlic, peeled and sliced
400g tomatoes, chopped and seeded
1 tsp paprika
2 tsp coconut sugar
1 tsp oregano
Sea salt and black pepper
Fresh herbs or micro herbs to garnish

 

Method

1. Preheat oven to 180C.

2. Place buckwheat and stock in a small to medium sized saucepan, bring to boil, then reduce heat to simmer and cook to absorb all the liquid.

3. Remove from pan and allow to cool. Once cooled, place in a large mixing bowl with walnuts, almonds, eggs, thyme, celery, onion, rosemary, garlic, olives, pepitas, sea salt, and mix to combine.

4. Line a large loaf tin (15x22cm approximately) with greaseproof paper then place in oven to cook for 1 hour.

5. Cool in tin for 30 minutes, then remove from tin and allow to cool completely. While cooling, prepare the tomato relish to go on top.

6. Place olive oil in a saucepan on medium heat, add garlic and cook lightly for 1 minute, then add chopped tomatoes, paprika, coconut sugar and oregano.

7. Simmer uncovered for 30-40 minutes to reduce the liquid.

8. When ready to serve the nut roast, spread the relish over the top of the roast, top with herbs to garnish and serve.

 

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

Share your delicious dinner creations with us on Instagram with #myTWC

Comforting Pumpkin & Spinach Brown Rice Risotto

Comforting Pumpkin & Spinach Brown Rice Risotto

Alexx Stuart | July 4, 2019

 

Risotto is a gorgeous comfort food, isn’t it? I hope you enjoy this one which has a bit less rice than the usual risotto – all the ingredients are equal players. If you don’t have leftover roast pumpkin do it with leftover sweet potato or even eggplant it would work too. Enjoy!

I hope you enjoy this simple dinner. Set a great CD to play or chat to a good friend on loudspeaker while you meditatively stir your little heart out to make this. You could follow Thermomix / MyCook risotto instructions too. No issue. There’s just something I enjoy – given I don’t make it often – about being a bit old school when it comes to risotto – even if brown rice is hardly traditional. It just tastes so good!
Real Food. Happy Bodies.

This recipe serves 4 people and takes 30-40 minutes to prepare and cook.

Ingredients

¼ cup quality olive oil, butter or coconut oil, if preferred

1 cup medium brown rice – soaked for at least 7-8 hours but up to 24 hours – in a bowl with filtered water + a big squeeze of citrus or tbsp apple cider vinegar to help break down the husks. If you skin this step it will take FOREVER to cook later and it won’t be as easily digestible.

1.5 litres stock (veggie or chicken)
1 large purple onion, roughly chopped (or use spring onion green tips if you’re low FODMAP)
½ tsp fennel seeds (leave out if it’s not your thing)
½ pc lemon zest
2 cups leftover roast pumpkin – nice and mooshy
3 cups finely chopped baby spinach, normal spinach, kale, collard greens or chard
1 cup parsley and or basil, rough chopped
1 cup leftover meat (optional. Leave out if vegetaria, of course, or toss in some tempeh cubes)
Salt and pepper to taste
½ cup goat’s curd – a creamy optional extra.
Fresh herbs to garnish

 

Method

1. Soak rice at least a few hours before making OR just use arborio white rice and you’ll use a little less stock up, probably only about a litre compared to the 1.5L for brown.

2. Set your stock to heat in a saucepan next to main risotto pan. Once it’s reached the boil, turn it off. You just don’t want to be adding cold stock to risotto pan.

3. Drain your soaking brown rice well, and add all of it to the oil and coat until glistening.

4. Add ½ cup of stock and stir and as soon as it’s absorbed and there’s a light ‘stick’ to the pan, add another ½ cup of stock and repeat until you’ve done 1 litre of stock.

5. Then this next ½ cup, add your herbs and spinach and do another 2-3 half cups.

6. On the last ½ cup worth of stock your brown rice should be chewy but no ‘un cooked’. if you are feeling it’s not cooked, just do another 2 x ½ cups of water or extra stock if you have it

7. On the last ½ cup’s worth when you know for certain you have a nicely chewy but cooked rice, also add in the pumpkin and leftover meat / tempeh if you’re adding.

8. If you’re using goat’s curd add that and stir in last and then garnish with fresh herbs (I used basil, but you could use mint, basil, parsley, chives – or a mix of them all. They’re flavour AND nutritional powerhouses!)

9. Serve and enjoy – it’s great for simple lunch leftovers the next day!

 

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

Share your delicious dinner creations with us on Instagram with #myTWC

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