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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


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)


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.



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



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.


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



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

Gluten-Free Cauliflower Paleo Pizza Base

Gluten-Free Cauliflower Paleo Pizza Base

180 Nutrition | July 2, 2019

Angela: It’s Friday night and your looking for a pizza fix. We have the answer… keeping it paleo, primal and gluten-free is this recipe from 180 Nutrition!



Pizza Base
¼ cauliflower
3 teaspoons of almond meal
Good pinch of pink Himalayan salt
Good pinch of dried oregano
1 egg

Topping (Suggestion)
Shredded chicken
1-2 tablespoons tomato paste
Goats cheese
Fresh herbs – basil, oregano etc


1. Whiz up the cauliflower in a food processor.

2. Place in a microwave proof bowl and zap in the microwave for about a minute.

3. Mix through one whisked egg and rest of the pizza ingredients.

4. Line a baking tray and shape the base on the tray with the back of a spoon. Place in a preheated oven at 200 degrees and bake for ten minutes or until crispy

5. Pull out and add your toppings

6. Bake until desired crispiness!


Makes one good sized pizza! Double the recipe for sharing.


Loryn’s Flavourful Pho From ‘Thermo Cooker Fresh Favourites’

Loryn’s Flavourful Pho From ‘Thermo Cooker Fresh Favourites’

Alyce Alexandra | June 27, 2019

This delicious pho broth is my sister Loryn’s magic formula, and as the name suggests it is absolutely full of flavour! You’d be fooled into thinking it had been simmering on the stove for hours. While the ingredient list is longer than I usually like, you’ll have most, if not all of it in the pantry already, and the method is super short (so I figure it balances out!).

This recipe is straight from my latest cookbook ‘Thermo Cooker Fresh Favourites’. It’s dairy free, gluten free (option), vegetarian, vegan and serves 4.



1 brown onion, peeled and halved
1 long red chilli
3 garlic cloves, peeled
3cm piece ginger, peeled
20g toasted sesame oil
8 cloves
4 star anise
2 cinnamon sticks
1 teaspoon ground coriander seeds
½ teaspoon fennel seeds
120g tamari
60g miso paste (see note)
20g maple syrup
2 shiitake mushrooms (fresh or dried)
40g stock concentrate (see page 249 of book)
1.7 litres water

Cooked noodles – flat rice noodles, udon noodles, soba noodles, kelp noodles

4 cups ready-to-eat vegetables – snow peas, bok choy, spinach, choy sum, spring onions, grated carrot, grated zucchini, steamed broccoli, steamed broccolini, sauteed mushrooms

Toppings – fried shallots, bean sprouts, lime wedges, coriander, mint, Thai basil, chilli, sriracha



1. Place onion, chilli, garlic and ginger in TC bowl, chop for 5 seconds, speed 5. Scrape down sides.

2. Add oil, cloves, star anise, cinnamon, coriander and fennel seeds, sauté for 6 minutes, 100°C, speed 1.

3. Add tamari, miso paste, maple syrup, shiitake mushrooms, stock concentrate and water, cook for 30 minutes, 100°C, speed 1.5. Strain through a fine sieve.

To Serve

Divide noodles and vegetables between 4 serving bowls, pour over broth and garnish with toppings. Leftover broth can be frozen in plastic containers and defrosted for later meals.

I like to use red miso paste for this recipe but whatever you have on hand is fine.


Want more super easy and tasty recipes to make in your thermo-cooker at home? Check out Alyce’s book ‘Thermo Cooker Fresh Favourites‘ here!



Winter Warmer! Easy & Kid-Friendly Coconut & Veggie Soup

Winter Warmer! Easy & Kid-Friendly Coconut & Veggie Soup

Alexx Stuart | June 6, 2019


Sometimes you just want a 15 minute meal, start to finish. You might also want that same meal to be nourishing, filling, soothing and delicious – Not too much to ask! This lazy soup is just fab if you have a few wilted greens, left over veggies or beautiful fresh veggies you want to celebrate and make use of. The point is, it’s quick, idiot proof and it’s all of the above criteria!

So delicious. I hope you think so too!

Real Food. Fast. Happy People!

This recipe serves 4-6 people.


1 tin BPA-free coconut cream
2 litres veggie or chicken stock (if you use veggie stock then this dish is vegetarian & vegan-friendly)
2 cloves garlic, whole is fine!
½ bunch fresh parsley or coriander
4 cups assorted greens
Some leftover roast veggies, some limp veggies, a couple of zucchini, roughly chopped, maybe some broccoli, spinach (whole leaves fine, just tear them and pop in).
Some fresh coriander, spring onion and/or croutons for garnish (optional. gluten free of course if you do better without gluten like me!)
Salt to taste



Put a saucepan on the stove on medium heat and if you have time, chop an onion roughly and sizzle for 5 minutes (not, however, essential to the soup!)

Add the chicken stock, 1/2 tin coconut cream (or the whole lot for added richness and full coconut flavour)

Add your veggies, herbs and 2 garlic cloves.

Simmer 10 minutes and switch off the heat.

Get the stick blender out and whizz everything into a creaminess in the sauce pan.

Salt to taste


Serve in bowls and garnish with fresh herbs if you have them at hand.


Serve with your favourite crusty bread, gluten free loaf or enjoy in a cup – plenty of nourishment per serve to do away with the bread altogether!


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