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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.

Ingredients

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

 

Method

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.

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

 

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

 

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

 

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!

 

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