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Gluten-Free Zucchini Fritters

Gluten-Free Zucchini Fritters

Natural Evolution | January 8, 2019

 

Learning to cook with Natural Evolution’s incredible green banana flour will change your gluten-free & gut-healthy cooking for good! Natural Evolution’s green banana baking flour is a unique, power-packed source of dietary fibre, which is rich in prebiotic fibre resistant starch for optimum gut health—baking that loves your belly. This flour is high in essential minerals and vitamins—potassium, zinc, magnesium and manganese and Vitamin E—transforming your baked treats into nutrient-rich health foods.

 

Ingredients

2 medium zucchinis, grated
3 eggs
¾ cup Natural Evolution Green Banana Flour
1 tsp baking powder
Pinch of salt
Pinch of pepper
Pinch of curry powder
1 medium onion, finely diced
4 rashers of bacon (optional)
3 tbsp pine nuts (optional)

 

Method

1. In a large frying pan cook the diced onion and bacon until the onion starts to become caramelised.

2. In a large bowl add eggs, green banana flour, baking powder, salt, pepper, curry powder, pine nuts and the pre cooked onion and bacon. Mix until well combined.

3. In a large oiled fry pan add dollops of fritter mixture (size to your liking).

4. Cook on medium heat for 3-4 minutes each side or until golden.

5. Serve with your favourite sides, picture served with smash avo. Enjoy!

 

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

Share your great brunching whole food creations with us on Instagram with #myTWC

 

Buckwheat & Sweet Potato Bread

Buckwheat & Sweet Potato Bread

Jacqueline Alwill | November 21, 2018

 

This new take on bread is a nutrient dense treat, perfect when paired with a delicious dip or spread, avocado smash, nourish bowl or salad for a new lunch routine.

This bread is gluten free, dairy free, sugar free, vegan AND paleo! There’s something for everyone.

 

Ingredients

1 1/2 cups buckwheat
2 cups peeled and grated sweet potato (approx 1/2 medium / 250 g)
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup sesame seeds
1/2 cup psyllium husk
1/2 cup chia seeds
1/2 cup linseeds
1 teaspoon pink salt
1 1/2 cup water
1 1/2 tablespoons coconut oil
1 tablespoon slippery elm powder

 

Method

1. Soak buckwheat overnight or for 2 hours.

2. Drain and rinse, then combine in a large mixing bowl with all remaining ingredients.

3. Pour into a lined 14x24cm loaf tin (or close to this size). Cover with tea towel and sit on bench top for 2 hours.

4. Preheat oven to 150C, place loaf in middle rack of oven and cook 1 1/2 hours in the tin, then flip out of tin and place upside down and back into the oven for a further 1 hour.

5. Remove from oven, allow to cool completely, then slice and serve.

 

This bread is best toasted with a beautiful nourishing source of fat to accompany – avocado, ricotta, butter, nut butter.

Store in fridge up to 1 week and freezer up to 3 weeks.

Recipe Serves 12 / Makes 1 loaf

 

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

Share your delicious creations with us on Instagram with #myTWC

 

Strawberry, Avocado and Caramelized Pecan Salad

Strawberry, Avocado and Caramelized Pecan Salad

Kate Parker | November 19, 2018

 

Serve up this fresh and zingy salad full of special elements with your Christmas lunch!

Prep by washing and salad spinning rocket, make salad dressing and caramelized pecans ahead of time. Slice up strawberries and avocado just before serving, then toss all ingredients together with dressing, setting aside pecans to sprinkle over the top so they stay crispy.

 

Ingredients

1 bag of baby rocket, washed and drained
1 punnet of strawberries, sliced
1 avocado, sliced
1 cup pecans
2 tbsp rice malt syrup
Pinch of salt

Dressing
Juice of 1 lime
2 tbsp olive oil
Salt & pepper

 

Method

1. Heat a wide based fry pan on low heat and add rice malt syrup. When it becomes runny add pecans and stir to coat and add a good pinch of quality salt.

2. Caramelize over low heat for 10-15 minutes, or until you notice the syrup caramelizing to form toffee strands forming and all the nuts coming together into one large mass.

3. Turn off the heat and press with a spoon to flatten out and separate as much as possible.

4. Put aside to cool completely, separate as needed once the toffee has set.

5. While nuts are caramelizing make the dressing by adding all ingredients to a small jar and shaking to emulsify & pop in the fridge.

6. Slice avocado and strawberries and toss with rocket and dressing.

7. Place into a salad dish and top with pecans.

 

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

Share your colourful summer creations with us on Instagram with #myTWC

 

Israeli Ktzitzot (Chicken Fritter) Recipe

Israeli Ktzitzot (Chicken Fritter) Recipe

Sharon Selby | November 19, 2018

 

Ktzitzot (pronounced as Ktsitsot) is one of my favourite recipes which has been passed down from generation to generation, one that reminds me of my grandmother’s home, love and simplicity.  I absolutely adored my grandmother and as a child, I spent all my summer holidays with her in her tiny flat in Israel. Fortunately, we enjoyed a lot of time together and my wish came true when she met my son, her great-grandson, before she passed away at 100 years old.

Since my mother’s side of the family comes from the Middle East I was lucky enough to experience some beautifully delicious and flavoursome whole food dishes. Every dish was made from scratch and absolutely nothing was processed. However, probably my favourite dish she would make was the simplest. Introducing ‘Ktzitzot,’ a Hebrew word referring to little burgers or patties made of ground meat, usually chicken or lamb. This version is with chicken. It’s inexpensive, simple, tasty and a great healthy meal or snack. When I was younger I couldn’t pronounce the word for these heavenly discs of goodness but came close.  They are known still to this day as ‘sick socks’!

As a child, I used to eat these tucked into pita pockets, grated salad, with lashings of hummus and tahini. However, since going off gluten I just wrap these beauties in a large salad leaf with the same extras and it’s just as delicious. I am literally transported back to my childhood when I make a batch of these for my son, who loves them, it appears, just as much.

These last in the fridge a few days but I recommend freezing them ASAP, otherwise, every time you or a family member passes the fridge they are irresistible to ignore and disappear in a flash. These are fabulous to take on a picnic, add to school lunch boxes or enjoy as a delicious spread at the garden table with salads, olives, boiled eggs and dips on a beautiful summers day.

From my family’s kitchen to yours, enjoy.

Prep time 15 minutes
Cook time 30 mins
Total time 45 mins
Serves: 30 – 40 mini patties

 

Ingredients

2 chicken breasts minced
2 onions finely diced
2 full bunches of parsley, stalks removed, minced or finely chopped
A teaspoon of salt
Teaspoon of pepper
6 – 8 eggs
Organic sunflower oil for frying

 

Method

1. Mince the onion and parsley in a food processor and place into a large bowl.

2. In the same processor add the chicken breast and mince until smooth and add to the bowl with the onion and parsley.

3. Add 6 eggs to the bowl along with the salt and pepper and mix well.  Add additional eggs if needed.

4. Heat a large frying pan with coconut oil and spoon 1 tablespoon of mixture into the pan.  Try and fit as many in as this is the time consuming part of the recipe. Once they go quite opaque and brown around the edges flip over to cook on the other side.

5. Have a plate with absorbent paper ready and once cooked on both sides place on to the paper and proceed making the rest until you finish.

6. Allow to cool and place in the fridge or in batches in the freezer.  These taste great cold or reheated.

 

Tips for this dish

1. It’s important to use a ton of parsley.  When I say two bunches, I mean just that, not handfuls.  I buy two bunches of parsley from the store and use the whole lot.  In fact, the mixture will look more green than anything.

2. For the egg add 6 in straight away and combine well.  If you feel the mixture needs to be a bit more liquid add an extra egg or two.  It’s always easier to add than take away. This goes for the seasoning as well.

3. When you shallow fry these in batches, try one and see if the flavours need adjusting.  Trust me you will love doing this important ‘quality control’ measurement.

 

In memory of my beautiful Nanny Flora.

 

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

 

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

 

Paleo Pizza Base

Paleo Pizza Base

The Wholefood Collective | July 23, 2018

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Want a paleo pizza recipe that actually stays together when you pick it up? This one’ll do the trick.

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Ingredients

1 ½ cups arrowroot starch/ flour
1/4 cup melted ghee or butter
1 tbs. dried rosemary
4 eggs
Pinch of salt
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Method

  1. Preheat oven to 200°C and line a baking tray with baking paper.
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  2. In a bowl mix the flours, salt and rosemary together. Set aside.
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  3. In a small bowl whisk the eggs. Then add the coconut milk, apple cider vinegar and ghee, mix until combined.
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  4. Add the egg mixture to the bowl with the flours, stir thoroughly.
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  5. Spread the pizza mix evenly on to the prepared baking tray. It should be about 1/2 cm thick.
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  6. Place in the oven for 10 minutes or until golden brown on top.
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  7. Remove, and add your toppings. Place back in to the oven for 10 minutes.

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Tips

– You can make a plain base and use it for a party platter to dip into stuff.
– Serve with extra salt and oil if you like!
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Recipe credit: Pure Food Essentials
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