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Easy Thermomix 2 Minute Noodles

Easy Thermomix 2 Minute Noodles

Alyce Alexandra | May 19, 2019

Thermomix 2 Minute Noodles

Two-minute noodles… we’ve all been partial to them at some stage in our lives! But you know my motto, ‘homemade is always best’, so I figure if people want to enjoy their instant noodles – go ahead! Just make sure you’ve made them yourself.

While these aren’t quite ‘2-minute’ noodles, they are still darn quick clocking in at just 15 minutes.
The Thermomix or thermo cooker makes the broth so simple, but of course, you could make it on the stove.
Our stainless-steel food warmers are definitely the pick for keeping everything warm while the noodles soften, and the carry handle, lockable lid and cool-touch exterior mean it’s also the perfect vessel to serve straight from the table.

This recipe is:
vegan (option)
vegetarian (option)
dairy free
& serves 4

 

Ingredients

200g frozen mixed peas, carrots and corn
650g stock of choice (chicken, beef, vegetable, either fresh or stock powder)
40g miso paste
3 tsp celery salt
1 tsp parsley flakes
1 tsp onion powder
1 tsp garlic powder
½ tsp ground turmeric
600g instant ramen noodles or 200g of any of the awesome dried noodles in the TWC range

Method

1. Place vegetables, stock, miso, herbs and spices in TC bowl, cook for 10 minutes, Varoma temperature, reverse speed 1, or until Varoma temperature is reached.

2. Meanwhile, rinse 2.2L stainless steel food warmer with boiling water to preheat and then place noodles in.

3. Pour stock and vegetable mixture over noodles and immediately cover with food warmer lid. Allow to stand, covered, for 5 minutes, then use a fork to separate noodles.

4. Take the food warmer over to the table, serve up and enjoy. Can add coconut aminos or tamari for extra saltiness and flavour.

 

Variation: For adults, serve with sriracha chilli sauce for a kick.

Note: Instant ramen noodles can be found in the fridge section of the supermarket or Asian grocer. You can substitute with any fresh noodle such as Singapore noodles or udon noodles, however the thinner the noodle the more authentic. You can also cook dried noodles from the TWC range on the stovetop and combine with the broth to serve.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

Share your healthier versions of fast-food favourites with us on Instagram with #myTWC

 

Get Lunchbox Ready With This Zucchini, Carrot and Kale Slice

Get Lunchbox Ready With This Zucchini, Carrot and Kale Slice

Megan Garner | May 2, 2019

 

This recipe from vegan Nutritionist and Naturopath, Megan Garner, is a great option for lunch boxes, weekend brunch, a picnic, or even a savoury breakfast! Whip up a batch this weekend, cut into portions and store in the freezer for easy lunches to enjoy with salad and hummus. Yum!

 

Ingredients

1 onion, diced
1 garlic clove, crushed
2 zucchinis, grated
2 carrots, grated
1 cup kale, chopped
2 teaspoons curry powder
350g extra firm tofu
200ml soy milk
1 tablespoon nutritional yeast
2 tablespoons gluten-free flour
2 teaspoons Dijon mustard

Method

1. Preheat oven to 180 degrees Celsius.

2. In a frying pan on medium to high heat, add a splash of water and onion and saute until transparent.

3. Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.

4. Add in the garlic, kale and grated zucchini and carrot, saute until the zucchini has softened.

5. Remove from the heat and set aside.

6. In a food processor, add the curry powder, salt, pepper, tofu, soy milk, nutritional yeast, flour and mustard and blend until smooth.

7. Combine the creamy mixture from the processor and the zucchini mixture and pour into a tin lined with baking paper.

8. Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.
Allow to cool and put in the fridge until needed.

 

 

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

Share your healthy wholefoods lunchbox recipes with us on Instagram with #myTWC.

 

Chilli Lime Barbecue Cauliflower Steaks

Chilli Lime Barbecue Cauliflower Steaks

Lyndi Cohen | April 30, 2019

 

You’ve probably eaten cauliflower as rice, mashed, boiled and baked – but have you ever tried it grilled on the BBQ?

My meat eating husband really loved these (even though he didn’t think he would). The flavour sings with tangy, smokey vibes.

If you’re vegetarian or vegan and want a delicious option for BBQs, these chilli lime cauliflower steaks are your solution!

If you eat dairy, you can sprinkle with fetta for a little bit extra flavour. Keep the leftover florets and use in another recipe (like Crispy Parmesan Cauliflower Nuggets).

Don’t love coriander/cilantro? Swap it out for parsley.

Prep time: 5 minutes
Cooking time: 10 minutes
Serves: 2 as a side

Ingredients

Cauliflower Steaks1 large head cauliflower
2 tablespoons extra virgin olive oil
1 lime, zested and juiced
1 teaspoon salt
1 clove crushed garlic
1 tablespoon smoked paprika
1 tablespoon harissa powder
1 teaspoon honey
A handful of chopped coriander/cilantro leaves and lime wedges to serve

Method

1. Heat the BBQ or pan to med-high heat. Trim the cauliflower stems/leaves and cut the cauliflower into 2-3cm thick slices.

2. In a small bowl, add olive oil, lime juice, salt, garlic, lime zest, paprika and harissa powder. Whisk ingredients then brush each side of the cauliflower pieces with the mixture

3. Place on the BBQ or pan. Cook for 5 mins on either side until nicely grilled. Serve with coriander and lime wedges.

 

Find more fabulous recipes, health advice and more on Lyndi’s website.

Share your delicious vegetarian meals with us on Instagram with #myTWC

 

Homemade Sauerkraut for Good Gut Health

Homemade Sauerkraut for Good Gut Health

180 Nutrition | April 24, 2019

 

We’re loving our sauerkraut (fermented cabbage) right now and add it to our meals every day. With so many brands on the supermarket shelves why not make your own using the recipe below:

Ingredients

1.5kg shredded white cabbage
30g salt
½ tsp caraway seeds

3-litre glass or earthenware jar

 

Method

1. Mix the salt with the shredded cabbage (the more finely shredded the better).

2. Add the mix in layers into your jar and sprinkle with caraway seeds between the layers.

3. Now cover the mix with a plate or saucer that fits into the mouth of the jar and add a weight on top of the plate and, finally, cover with a cloth. The mixture will produce brine so make sure that the plate covering the mixture is fully immersed.

4. Skim the brine every other day and change the plate again. Make sure the plate totally covers the mix at all times.

5. Store the mix at room temperature to begin the fermentation.

6. Test after two weeks. It should be ready between two weeks to one month. When ready, store in a cool place or fridge and enjoy your homemade sauerkraut.

 

Find more delicious ways to use 180 Nutrition’s incredible protein products on their website.

 

Quick and Simple Mild Fish Curry

Quick and Simple Mild Fish Curry

Alexx Stuart | April 18, 2019

 

I was racing back in a cab from a meeting to pick up the little man from school. By the time we got home, it would be 6.30pm. I had bought flat head fish that day with the intention of making my fish fingers but getting all of that organised was going to mean we wouldn’t be eating until 7.30. So, something needed to be done, plus I craved something exotic tasting, and it had to be mild for the little man.

This is what happened. It may look like lots of ingredients = lots of time, but trust me when I say it was a really quick whack-everything-in situation. If you don’t have ginger, fresh garlic or one of the spices, it honestly won’t matter too much. Just adapt. I hope you enjoy it!

It’s super tasty and mild enough for kids. If they’re super fussy about the flavours, just use the whole can of coconut milk to make it even milder.

Real Food. Happy Bodies.

Cook time: 15 minutes
Serves: 4

Ingredients

Quick Mild Fish curry500 g white fleshy fish – flathead or snapper for ‘fall apart’ texture, or blue eye or ling for firmer ‘chunky’ vibe
1 tin 400ml coconut milk, to use 1.5 cups
2 tbsp coconut oil
40 g butter (just double your coconut oil if you’re dairy free)
6 stalks spring onion / scallion, chopped
1 clove garlic, fine chopped
2 cm fresh ginger, peeled
1 tsp mild Indian curry powder
½ tsp fennel seeds
½ tsp coriander seeds, smashed with a flat side of a knife to break open
½ tsp sea salt
1 tsp onion powder (optional)

Instructions

1. Fry your fats on medium heat

2. Add the whiter chopped halves of the spring onions/scallions, the fennel seeds, curry powder, coriander seed and ginger and fry for a minute or two

3. Salt the fish and then add it to the pan with the garlic scattered. Turn it over after 1-2 minutes.

5. Add 1.5 cups of the coconut milk and scatter almost all the green chopped spring onion/scallion in too.

6. Bring to a simmer for 8-9 minutes until fillets are able to be flaked apart (just test with one rather than breaking them all up)

7. You’re done. Yes. This is an ACTUAL 15-minute meal.

 

To serve

Serve over a bed of whatever you like – cauli rice, zoodles, rice noodles, rice and zucchini (I had 2 cups of cooked red rice in the fridge so I grated two medium zucchinis and tossed the grated zucchini through the rice as I warmed it back up in a pot with ¼ cup of coconut milk to avoid sticking.)

This is a favourite way of saying “you can have your carbs and I can have my veggies. We all win!”

Garnish with finely sliced spring onions, the green ends you have left, or coriander, which I had none of, but I’m sure would taste gorgeous.

 

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

Share your delicious wholefood dinners with us on Instagram with #myTWC

 

Gluten-Free & Gut Healthy Hot Cross Buns

Gluten-Free & Gut Healthy Hot Cross Buns

Natural Evolution | April 1, 2019

 

Whip up a batch of gluten-free hot cross buns this Easter with this fantastic recipe using gut-healthy green banana flour.

 

Ingredients

1 cup Natural Evolution Green Banana Flour
½ cup coconut sugar
¼ cup coconut oil
1 tsp cinnamon powder
ground clove
1 tsp bicarb soda
1 tsp baking powder
1 cup mixed dried fruit
1 egg
⅔ cup rice milk, or preferred milk
1 tsp xanthum gum

For cross: 1 egg white + 2-3 tbsp rice flour

Method

1. Put all the dry ingredients together in a mixer and mix for 1-2 mins dry to bind them all evenly.

2. Add oil, milk, and egg.

3. Mix for 1-2 mins high speed. You should have a tacky batter, wet and smooth creamy texture. Ensure this, if not, add a splash of milk or water. Remember wetter is better.

4. Add mixed fruit and mix slowly to ensure you don’t damage them.

5. Oil a good size muffin tin and dust with Natural Evolution Green Banana Flour.

6. Add equal amounts to each muffin mould.

7. Smooth tops over with a wet spatula or back of a spoon.

8. Place in a preheated fan forced oven 180 degrees for 20-25min

9. While they bake prepare cross mix. Put one egg white in small bowl and add the rice flour whisk with a fork thoroughly until smooth and white. Place the mix in a pipe bag/similar to give a good application

10. Skewer test until there is a slight amount of mixture left on the skewer.

11. Take out of the oven and add crosses to the ¾ cooked buns place back in the oven for 5 mins to finish.

12. Remove and enjoy!

 

Visit Natural Evolution’s website to learn more about the benefits of green banana flour and Natural Evolution’s journey.

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

 

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