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Toasted Almond Mango Salad with Sweet Chilli Dressing

Toasted Almond Mango Salad with Sweet Chilli Dressing

Lyndi Cohen | January 24, 2019

Boy oh boy, I love bright, fresh summer salads like this one. This beauty is ideal to take along to a BBQ. It’s interesting and filling and even non-salad lovers will dig it.

I’m always adding nuts and seeds to salads for more crunch (and healthy fats/protein). When I toast seeds and nuts, I do it in bulk and then store them in airtight jars. This simple meal prep hack saves me time and really motivates me (and makes it easy) to whip up more gourmet meals and interesting salad bowls.

When you’re toasting the almonds or any nuts, consider that they brown VERY quickly so don’t get distracted or step away. You’ll often smell them when they’re ready so keep your senses alert if you are busy in the kitchen.

I also always use a V-slicer (also known as a mandolin) to easily slice onions and other veggies. It means fewer tears (from the onions) and faster meal prep. Just be careful not to slice your fingers! I also use a vegetable peeler to slice the cucumber into ribbons, leaving out the very wet middle bit. I just like the way they look so feel free to chop or slice the cucumber instead.

My family is South African (and I was born there) so I grew up eating fruit in salads. I love to add mango to salads as well as blueberries, strawberries, pomegranate, watermelon, peaches, lychees and apricots.

I made this salad for my family’s Friday night dinner (catering to about 12 adults) and it was perfect as a side. Simply half the recipe if you’re making this for a simple mid-week meal.

If you don’t have broccolini, I think asparagus would work well here too. I also imagine you could swap out mangos for strawberries if it’s not summer but I am yet to try this! And of course, use rocket leaves or mixed lettuce instead of baby spinach if you prefer.

I really love a bit of chilli so I also added a sliced large red chilli on top afterwards, seeds removed. They aren’t very hot but give great colour. Adding red cherry tomatoes would also be a great option!

This is a great basic salad dressing so keep it on hand for future recipes too. It makes about 1 cup. Enjoy this recipe, my friends!

 

Ingredients

⅓ cup flaked almonds
1 tablespoon extra virgin olive oil, for cooking
2 bunches broccolini, sliced diagonally
2 cucumbers, sliced into ribbons
1 teaspoon chilli 
4 cups baby spinach leaves
2 large mangoes, cubed
2 large, ripe avocados
½ red onion, sliced
½ cup extra virgin olive oil
¼ cup sweet chilli sauce
¼ cup of lemon juice (ie. juice of 1 lemon)
Pinch of salt

 

Method

1. Heat large fry pan to med-high and toast almonds for 2-3 minutes, or until brown. Remove almonds and return pan to heat.

2. Add 1 tablespoon of extra virgin olive oil to the pan. Once hot, add broccolini, salt and chilli flakes. Saute for 5 minutes, or until cooked.

3. In a large salad platter/bowl, layer the ingredients starting with the spinach, broccolini, cucumber, red onion, avocado and mango.

4. Mix up the dressing (oil, sweet chilli sauce, lemon juice and salt).

5. Add the almonds and dress the salad just before serving for the best result.

 

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins

Serves: 10-12 as a side

 

Share your summer salad creation with us on Instagram with #myTWC

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

Christmas  Half Shell Scallops

Christmas Half Shell Scallops

Georgia Harding | November 19, 2018

 

Recipe thanks to wellnourished.com.au

So with Christmas Day fast approaching, I thought I’d share one of my favourite ‘celebration’ starters. These Half Shell Scallops are such a simple, yet impressive start to a Christmas Day feast or other special occasions. Better still, they are SO simple and fast to make – prep to plate in less than 10 minutes (5 if you have good knife skills)! Goes to prove even ‘special’ can be too easy!

Seafood is such an Australian Christmas tradition, but I’m so fussy with seafood. I don’t do crustaceans (shame because growing up, my grandfather, uncle, and cousin were all cray-fisherman off the coast of WA). But scallops, when well cooked, I just love!  The key with them is to add flavour without overpowering their own sweet taste and I think this recipe does that perfectly.

I think this is the most delicious way to eat scallops. The buttery, nutty flavours in this dish compliment this delicate meat and they are really easy to make too.

Hope you enjoy this delicious starter!

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Prep time: 10 minutes. Cook time: 3 minutes. Serves 4.

 

Ingredients

12 half shell scallops, I have used QLD scallops with no roe because I don’t like it (told you I was fussy)
40 grams good quality butter, melted
1 clove garlic, peeled and crushed
Zest one lemon, very finely grated
2 tablespoons parsley, finely chopped
¼ cup flaked almonds

 

Method

1. Preheat your grill to high (180℃).

2. Arrange your scallops on a large baking tray.

3. Mix together the butter, garlic, lemon zest and parsley.

4. Spoon a little blob of the mixture onto the flesh of each scallop.

5. Top with a pinch of slivered almonds.

6. Pop under the pre-heated grill for 3 minutes (yes they cook super fast)

 

To Serve
With lemon cheeks, scattered parsley leaves and a sprinkling of sea salt. I added some garlic flowers and other edible flowers.

 

Variations

BBQ
Last year on Christmas day our oven was full of the turkey and other goodies, so we preheated the BBQ on a high heat and cooked them in there with the lid closed for a couple of minutes.

Dairy-free
Replace the butter with ghee (my preference) or macadamia nut oil.

Macadamia
You can replace the almonds with crushed macadamia nuts (I love this version a lot).

Nut-free
Replace the nuts with fresh bread crumbs or just leave off.

 

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

Share your Christmas starters with us on Instagram with #myTWC!

 

Gluten-Free Baked Christmas Stuffing

Gluten-Free Baked Christmas Stuffing

FoodMatters | November 19, 2018

 

Stuffing is a Christmas classic and this gluten-free recipe is one you can’t live without this Christmas. Plus it’s vegan! Bursting with the rich, earthy flavours of mushroom and thyme, it’s bound to be a hit with your guests.

 

Ingredients

2 tbsp olive oil
1 large onion, diced
3 cloves of garlic, crushed
350g mixed wild mushrooms
400g closed cup or chestnut mushrooms
½ bunch of fresh thyme
100g pecans or hazelnuts
1 bunch of fresh, flat-leaf parsley
25g dried porcini, rehydrated in boiled water
½ cup cooked quinoa

Gluten Free Bread Crumb Topping
½ cup almond meal
100g pecans, crushed
2-3 tbsp nutritional yeast
Salt and pepper to season

Method

1. Preheat oven to 180ºC.

2. Add olive oil to a fry pan and heat over low-medium heat. Sauté onion and garlic for 5 minutes then add in mushrooms and cook over medium heat until mushrooms are cooked.

3. Add cooked quinoa, thyme, chopped nuts, parsley and porcini to the pan.

4. For the topping, in a small bowl mix together almond meal, crushed pecans and nutritional yeast.

5. Spread mushroom mixture into baking dish and top with the almond crumb.

6. Bake for 15-20 minutes until golden brown on top.

 

Share your comforting Christmas creations with us on Instagram with #myTWC

 

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Jacqueline Alwill | November 19, 2018

 

This recipe is gluten-free, sugar-free & vegetarian. Make it vegan by swapping out dairy yoghurt for coconut yoghurt, adding lemon juice and salt cuts down on the coconut flavour.

 

Ingredients

4 bunches heirloom Dutch carrots or 1kg carrots, washed, trimmed and sliced lengthways
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup (250g) greek or natural yoghurt
1 tablespoon tahini
1 orange, peeled and cut into segments
2 tablespoons dukkah
1/4 cup walnuts, roughly chopped
2 tablespoons mint, finely sliced

 

Method

1.Preheat oven to 200C and line a large baking tray with greaseproof paper.

2. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray.

3. Place in oven to cook for 1 hour.

4. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini.

5. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then sprinkle with dukkah, walnuts, mint and a good grind of black pepper.

 

*If using dutch carrots the cook time will be approximately 30 minutes.

 

Share your Christmas dishes with us on Instagram with #myTWC

 

Almond Chicken Curry

Almond Chicken Curry

Georgia Harding | October 11, 2018

 

Recipe thanks to wellnourished.com.au.

 

This recipe serves 4

 

Ingredients

500 grams of boneless and skinless chicken thighs, diced
4 cloves of garlic, peeled and finely chopped
2-3 cm of fresh ginger root, peeled and finely grated (a lemon zester works well)
Small red chilli, to taste and finely chopped (or add individually at the table to control the heat)
Juice of half a lemon
50 gram of flaked or slivered almonds, toasted
2 onions, peeled and sliced
1 cinnamon stick
4 cardamom pods, crush slightly with the top of a knife handle
3 whole cloves
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of turmeric
50 grams of almond meal
20 gram of currants or sultanas (optional)
300ml of natural yoghurt
1/2 cup of fresh or frozen peas

Coriander leaves, to serve

 

Method

1. In a large bowl mix the chicken, ginger, garlic, optional chilli and lemon juice. Allow to marinade for an hour or so.  This is optional, you can jump ahead if time is an issue.

2. In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.

3. Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften. Add the cinnamon stick, cardamom pods and cloves and cook for a few minutes until the aromas are released. Then add cumin, coriander, turmeric powders and almond meal.

4. Mix together, add the chicken to the pan and stir gently as the chicken starts to turn opaque (only a few minutes).

5. Next, add the yoghurt and currants or sultanas and mix well. Cover the pan and simmer slowly for 20-30 minutes, stirring occasionally, making sure it doesn’t stick to the bottom of the pan.

6. Just before serving stir in the peas and top with coriander.

 

To Serve

I like to serve this with brown or basmati rice (or even quinoa), and green salads or simply some steamed vegetables, dressed with lime juice and olive oil. If I’m feeling lazy I’ll just add some broccoli, cauliflower and or carrots to the curry just before it’s served to lightly cook in the sauce and with that, a complete meal is served!

 

Variations

Dairy-free
Use coconut oil to sauté the onion and coconut cream instead of yoghurt.

Vegetarian
Replace the chicken with chickpeas.

Vegan
Use the dairy free and vegetarian substitutions.

 

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

Share your delicious curry creations with us on Instagram using #myTWC!

Spring Detox Salad

Spring Detox Salad

Sharon Selby | September 1, 2018

 

Spring is here and after a brutal, freezing cold winter in Sydney (not) it’s always nice to give the body a gentle cleanse to feel fresh, renewed and revived. A cleansing salad or detox salad is simply a mixture of ingredients that have detoxifying properties on the body.

Make a large batch and enjoy throughout the week. The lime and olive oil will keep the salad fresh and from drying out. Get in the habit of blitzing salads with various ingredients for fast nutritious food on the go.

Difficulty: Easy. Prep time: 15 minutes. Serves: 8 people as a side

 

Ingredients

1/3 head red cabbage
1/3 head green cabbage
2 carrots
1 medium beetroot
1 cup finely chopped coriander
2 spring onions, finely sliced
1/4 cup extra virgin olive oil
Juice and zest of 1 lime
1 inch of fresh ginger, minced
1 fresh garlic clove, minced
1 teaspoon salt

 

Method

1. Use a food processor or grate by hand the cabbage, carrots and beetroot, and pop into a serving bowl.

2. Add the sliced spring onions and coriander to the same bowl and set aside.

3. To make the dressing add the olive oil, juice and zest of the lime, ginger, garlic and salt into a small jar. Place the lid on and give it a good shake. Pop in the fridge until ready to serve.

4. Pour dressing over the salad just before serving and mix to combine well. If desired, add the addition of toasted nuts and seeds or slices of avocado for a creamier texture.

 

Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.

Share your wholefood creations with us on Instagram using #myTWC

 

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