FREE DELIVERY on orders $140+
(Cond. Apply)

Select Page

Latest Recipes

Im looking for

recipes that are

Found 37 recipes
Sorted by date
Chocolate Orange Truffles

Chocolate Orange Truffles

Brenda Janschek | September 17, 2019

Who doesn’t love a chocolate orange combo?!

These truffles are healthy, full of nutrition and oh so good!
If you’re facing a slump in your day, the citrusy orange provides a nice little zesty, zingy uplift to carry you through.
These truffles have been so handy to just grab out of the freezer when we need a little pick me up, and my son has loved having them in his school lunch box too and they make a great nutrient-dense, filling healthy snack for kids.
Enjoy these Vitamin C packed party in a bliss ball!
If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.
It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

This recipe makes 15 truffles and takes just 10 minutes!


2 cups desiccated coconut
6 medjool dates, seeds removed
6 prunes, seeds removed (provides a fudge-ier consistency and has less sugar than dates)
½ cup walnuts (you can leave these out to make lunch box friendly)
1 tablespoon chia seeds
2 tablespoon pepitas
zest of 1 medium orange
juice of half an orange
2 – 3 tablespoons cacao
½ teaspoon natural vanilla extract
½ teaspoon cinnamon powder
pinch sea salt
1 tablespoon maple syrup (optional)


Place the ingredients into your processor and blend at high speed until the mixture is all blended and comes together.

Roll the mixture into balls, roll through desiccated coconut and place in the freezer to set.

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.


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


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.

Gluten-Free, Gut Healthy Green Banana Flour Pancakes

Gluten-Free, Gut Healthy Green Banana Flour Pancakes

Natural Evolution | August 29, 2019


Super simple, super delicious pancakes made with gut-healthy green banana flour. What more could you want?



1 ⅓ cup Natural Evolution Green Banana Flour
3 teaspoons of baking powder
1 teaspoon of vanilla essence or vanilla bean paste
⅓ cup sugar (can use coconut sugar, rapadura or similar, if using honey reduce to 2 tablespoons)
2 eggs (whisked)
1 ¾ cup milk (can be almond, coconut, or whatever your preferred option)
Butter or coconut oil for cooking
Maple syrup, fresh fruit for serving



1. In a large bowl add Natural Evolution – Green Banana Flour and baking powder, making a well in the middle.


2. Add milk, vanilla, eggs and sugar mixing between each addition until well combined.

3. Heat a large frying pan with medium heat.

4. Grease pan with butter or oil. Using a large spoon, dollop mixture into pan, cook pancakes for approximately 2 minutes, until bubbles appear on surface.

5. Turn and cook for a further 1-2 minutes or until cooked through.

6. Transfer to plate.

7. Repeat with remaining mixture ensuring to grease pan with butter or oil between batches.

Serve as desired – Enjoy! This is the easiest, fluffiest pancake recipe ever and the best part it’s gluten free and really good for you tummy!

Cheesy Vegan Hot Pots

Cheesy Vegan Hot Pots

Ellen Babauskis | August 26, 2019


This recipe is designed to be served like any cheese wheel, with your crackers or veggie sticks and with the occasional decadent piece of quince paste. Every ingredient in this recipe contributes to making the perfectly creamy dense ‘cheese’ wheel.

Best served hot straight out of the oven. Use whatever your heart desires on the top, anything from herbs, spices, nuts or dried fruit.

This recipe is vegan, dairy-free, egg-free, sugar-free, gluten-free and serves 2.


120g raw cashews, soaked for a minimum of 6 hours and drained
2 cloves garlic, peeled
2 tbsp arrowroot powder
2 tsp fine salt
2 tsp apple cider vinegar
10g nutritional yeast
130g warm water
Olive oil
2 sprigs rosemary



1. Preheat oven to 180°C.

2. Place garlic in TM bowl, chop for 2 seconds, speed 5. Set aside.

3. Without cleaning TM bowl, add cashews, arrowroot powder, salt, apple cider vinegar, nutritional yeast flakes and water, blend for 20 seconds, speed 8. Scrape down sides.

4. Cook for 8 minutes, 100°C, speed 2.5.

5. Line two small 12cm round tins (or 1 larger one) with baking paper.

6. Pour mixture into lined tin. Grab garlic and sprinkle on top, add rosemary sprigs and drizzle olive oil.

7. Bake for 20 minutes, or until top is set.
Serve immediately with fresh crusty bread, vegetable sticks, quince paste or your favourite crackers.


Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Tahini Walnut Gluten Free & Vegan Cookies

Tahini Walnut Gluten Free & Vegan Cookies

Jacqueline Alwill | August 25, 2019

Whip up this super simple recipe for your next afternoon tea, to add to a lunchbox or bring a batch to work for morning tea. Everyone will love you.
This recipe is gluten-free, dairy-free, sugar-free and vegan.



½ cup tahini
1 cup almond meal
2 tbsp coconut oil, melted or olive oil
1 tsp vanilla
4 tbsp maple syrup
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ cup walnuts, chopped
For top: 1 tablespoon sesame seeds


1. Preheat oven to 160C and line baking tray with greaseproof paper.

2. Mix all ingredients together in a bowl.

3. Roll into 12 balls, place on lined baking tray and press down lightly with back of fork.

4. Cook in middle of oven for 8-10 minutes or until lightly golden.

5. Cool on baking tray and store in airtight container.


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

Omega 3 & High Fibre Raspberry Layered Slice

Omega 3 & High Fibre Raspberry Layered Slice

Food Matters | August 20, 2019


Our favourite kind of desserts are the kind that are packed with amazing flavours, not too many ingredients or steps, and low in sugar. Like this coconut, vanilla, raw vegan slice topped with a chia seed, raspberry jam! A simple dessert disguised as a little bit fancy.
Use our new white chia seeds if your family are a little suspect on the black, fish-eggy variety!



For The Base
½ cup almonds
½ cup Medjool dates (pitted) Approx. 6 dates
2 tbsp melted coconut oil

For the Vanilla & Coconut Layer
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tbsp maple syrup
1 tsp vanilla bean paste or extract

For the Raspberry Chia Seed Layer
4 tbsp chia seeds
1 cup fresh or frozen raspberries or strawberries



1. In the food processor, add almonds, pitted dates and coconut oil.

2. Pulse until a sticky crumble forms.

3. Line a 19cm, small slice dish and press base evenly into the dish. Alternatively, you could use a 20cm spring form cake pan.

4. Place into the freezer.

5. For the vanilla and coconut layer, place soaked cashews, coconut milk, desiccated coconut, maple syrup and vanilla bean paste into the food processor and process until smooth and creamy.

6. Spread evenly over base and place back in the freezer for 30 minutes.
While the coconut and vanilla layer sets, blend together chia seeds and raspberries to create a jam layer.

7. Spread raspberry chia seed layer on top and place in the freezer to set for 10-15 minutes.

8. Slice and store in airtight container either in the fridge or freezer.