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Thermomix Vegan Cheesy Nacho Sauce

Thermomix Vegan Cheesy Nacho Sauce

Ellen Babauskis | July 18, 2019


This cheesy cheese-free sauce is perfect to pair with anything that needs some cheesy goodness, such as sandwiches, pastas, nachos, tacos and salads. Guilt-free goodness as it uses carrot for colour and contains no dairy – the perfect go-to cheese sauce!

+ gluten free,
+ dairy free
+ vegetarian
+ vegan
+ refined sugar free
+ Makes 2 cups



1 large carrot, chopped into thirds
180g soy milk
120g raw cashews, soaked for minimum 6 hours and then drained
40g nutritional yeast flakes
1 tsp garlic powder
1 tsp light miso paste
½ lemon, juice only
2 tbsp maple syrup
½ tsp salt



1. Place carrot in TM bowl, chop for 5 seconds, speed 6. Scrape down sides.

2. Add soy milk, cook for 10 minutes, 90°C speed 2, MC removed and steamer basket on top to prevent splashes.

3. Add remaining ingredients, blend for 30 seconds, speed 9. Scrape down sides.

4. Blend for a further 10 seconds, speed 6.

5. Serve immediately or refrigerate for up to 5 days and reheat before serving.


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

Share your delicious Thermomix creations with us on Instagram with #myTWC!


Gluten-Free Gut Healthy Brownies

Gluten-Free Gut Healthy Brownies

Natural Evolution | July 14, 2019

Who doesn’t love a good, gooey brownie, choc full of your favourite nuts? Add in walnuts, hazelnuts or macadamias to this gut-friendly brownie recipe, using gluten-free green banana flour!



125g coconut oil
3 eggs
⅓ cup (50g) Natural Evolution Green Banana Flour
⅓ cup (35g) cocoa powder
100g organic dark or raw chocolate
½ cup (100g) coconut sugar
½ tsp baking powder
1 ¼ cup (150g) roughly chopped walnuts or hazelnuts


1. Preheat oven to 180°C. Line a 18 x 28cm tin.

2. Place oil, sugar, chocolate, cacao, Banana Flour and baking powder in TM, food processor or mixing bowl. Mix until well combined.

3. Add lightly whisked eggs to mixture and mix well.

4. Gently mix in walnuts, if using a TM use backward motion.

5. Pour into the prepared tin and bake in the preheated oven for 35-40 minutes or until firm and until a few crumbs cling to a skewer when it’s inserted into the centre.


Share your awesome wholefoods knowledge with us on Instagram with #myTWC



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

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.


Gut Healthy Chocolate Mocha Coconut Custard

Gut Healthy Chocolate Mocha Coconut Custard

Natural Evolution | June 30, 2019

Whip up this delicious custard dessert to enjoy with cake, or just on its own!



500 grams of coconut milk
1 teaspoon of vanilla bean paste
¼ teaspoon of salt
60 grams coconut sugar
30 grams of Green Banana Resistant Starch
2 eggs
3 tablespoons of coffee (liquid, reserve some from your morning brew!)
2 tablespoons of drinking chocolate



1. Add all ingredients into a saucepan, heat on high and stir continuously until the mixture becomes a well combined, thicker consistency. This generally takes 10-12 minutes.

2. Set aside and allow to cool.

3. Enjoy!

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


Healthy Chocolate Avocado Protein Tart

Healthy Chocolate Avocado Protein Tart

180 Nutrition | June 23, 2019


Stu from 180Nutrition says: This is my favourite healthy dessert recipe right now for the simple reason that it tastes so good, I kid you not. I could talk about the goodness of the protein, fibre and healthy fats but you’ll forget about this when you take your first bite, enjoy!


½ cup coconut flakes
¾ cup almond flour
¾ cup Superfood Protein Blend (coconut flavour)
2 tablespoons maple syrup
2 tablespoons melted coconut oil
a pinch of pink salt

2 medium (barely ripe) avocados
½ cup unsweetened cacao powder
¾ cup grade maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla

Toasted coconut flakes
Raspberries work well too



1. Preheat oven to 180 degrees and brush a suitable flan/tart tin with a little coconut oil.

2. Using a food processor, combine the coconut flakes, almond flour and pink salt and mix until until you get medium size crumbs. Now add the maple syrup and coconut oil and blend until you get the consistency of coarse sand.

3. Place the mixed ingredients into your tin and spread to make an even layer. Try to come up the side of the pan about ½ an inch. Once the crumbs are nice and even press them further to ensure that they are compact. You can use the base of a cup or measuring jar for this step.

4. Bake the crust for around 15 minutes or until lightly golden brown, keep a close eye on it so it does not burn.

5. When ready, and allow it to cool for a few minutes, then put it in the freezer for 15 minutes to cool completely.

6. Now make the filling by combining all of the ingredients in a food processor, and blend until the mixture is smooth. You may need to scrape down the bowl half way through this step.

7. When done, pour the filling onto the cooled crust, and spread into an even layer

8. Garnish with toasted coconut flakes and raspberries and then place in the fridge for at least 1 hour.