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Sweet Potato with Sesame & Coconut

Sweet Potato with Sesame & Coconut

Jacqueline Alwill | March 25, 2020

This recipe is a great side dish, awesome to add to a nourish bowl, and packed with gut-healthy & immunity boosting resistant starch from the sweet potatoes.

This recipe is gluten-free, dairy-free, sugar-free and vegan!

Serves 6 as part of a shared meal

Ingredients

1.2 kg sweet potato, peeled and cut into 3cm cubes

½ teaspoon curry powder

2 tablespoons sesame seeds

3 pinches salt

2 tablespoons olive oil

1 cup flaked coconut

Method

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

2. Toss the sweet potato cubes in the curry powder, sesame, sea salt and olive oil.

3. Bake in the preheated oven for 30 minutes.

4. While the sweet potato is cooking spread the coconut flakes over a lined baking tray.

5. Remove the sweet potato from the oven and place the coconut flakes into the oven to toast for 2 minutes until golden.

6. Toss the ingredient together and serve.

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

Quick & Easy Lunchbox Mini Quiches

Quick & Easy Lunchbox Mini Quiches

Brenda Janschek | February 2, 2020

I recently learnt that most of the time at school, my kids eat their lunch whilst playing handball!

It explains why some of the more cumbersome foods in their lunch boxes keep coming back. So much for teaching them to sit down when they eat and engage in mindful eating!

In light of this information I’ve started to focus on filling their lunchbox with bite sized bits and pieces that they can eat with one hand whilst slamming a hand ball with the other.

These mini-quiches work well and boy do my kids love them! There was even a lot of begging for a quiche from other kids at school. They seem to be a popular option for kids in general, not just mind.

In addition to being practical, healthy, and delicious, they’re so easy to make too. Try getting your kids involved in helping with and learning this recipe with you.

This recipe makes 22 mini quiches.

Prep Time: 30 min
Cook Time: 30 min

Ingredients

3 sheets butter puff pastry
6 eggs
180 grams feta cheese
100 grams cream cheese
½ cup milk or cream
Sea salt and pepper
300 grams spinach, chopped
1 big handful mint, finely chopped
Red onion, thinly sliced
Cherry tomato, halved

Method

1. Preheat oven to 175 degrees Celsius

2. Grease 2 x 12 hole muffin tins with butter

3. Thaw butter puff pastry as per packet directions

4. Pop eggs, feta, cream cheese, salt and pepper into a food processor and blend for a few seconds until mixture is smooth (ie feta isn’t still in lumps)

5. Pour into a measuring cup with a spout and mix through spinach and mint

6. Using a glass, cut holes in pastry ( I used a cup with 9cm diameter) and place into muffin holes

7. Pour the egg mixture into the pastry

8. I alternated the topping with half a cherry tomato and thinly sliced red onion

9. Pop into the oven for 20-30 minutes, or until quiches are golden brown

10. Leave to cool in trays for 5 minutes then remove to a cooling rack

Notes

Delicious hot or cold

Check out more fantastic recipes, online courses and wellness blogs on Brenda’s website.

Thermomix Chilled Summer Corn Soup

Thermomix Chilled Summer Corn Soup

Alyce Alexandra | January 29, 2020

Alas, we are nearing the end of summer! Although honestly I’m not so phased – autumn is definitely my favourite time of year. Vibrant colours in the garden, beautiful figs, pumpkins, pears, quinces, tomatoes, persimmons and watermelons are at their best all year and the extra rain means I spend a lot less time watering! Lots to look forward to.

But back to summer… corn is peaking, as are zucchinis, berries, peaches, plums, capsicum and chilli. So to celebrate the corn, I’ve got a delicious (and definitely unique!) chilled summer corn soup…. made SO EASY in the Thermomix!

This delicious chilled soup makes the perfect starter for a summer soiree, but works equally well paired with a thick slice of avocado on toast for a quick and casual meal. The sooner the corn is eaten after picking the sweeter it will be, so if you grow your own you are in luck! If not, look for the freshest corn and use it quickly.
This recipe first appeared in TMix+ magazine, devoted to all things Thermomix. Check it out here: tmix+ magazine

This recipe serves 6 as an entree.

Ingredients

2 garlic cloves, peeled
1 shallot, peeled
100g olive oil
2 sweet corn cobs, kernels only
400g can white beans, rinsed and drained
120g ice
3 tsp sherry vinegar
1.5 tsp salt
Chilli oil, dried chilli or fresh chilli, to serve

Method

1. Place garlic and shallot in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

2. Add 20g olive oil, sauté for 5 minutes, 100°C, speed 1.

3. Add corn, butter beans, ice, remaining 80g olive oil, vinegar, salt, puree for 1 minute, speed 9, or until

4. smooth. Refrigerate until ready to serve.

5. Chilli is essential, but optional extras to serve include extra corn kernels, sour cream, yoghurt, coriander or a fresh lime wedge.

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.
Check out more Thermo products and books in her online store.
Follow her on Facebook and Instagram.

Super Simple Flat Bread

Super Simple Flat Bread

Bel Smith | January 20, 2020

This delicious simple flat bread recipe is my favourite kind of recipe – easy to make, AND versatile!
I love recipes you can use many ways. Like this Simple Flat Bread Recipe – it’s so versatile. This recipe will make you 4-6 flat breads, and here’s some ideas of how you can use them:

For breakfast
Use as a toast by cooking them under the griller and top them with avocado, tomato and cheese. Or cut them into soldiers for dunking into boiled eggs. If you want a fancy breakfast, serve them warm topped with some baby spinach, smashed avocado, tomato, and poached egg.
For the lunchbox
Cut them in half and fill them just like a sandwich. You can cook them in the oven, making them crispier and then cut them into triangles to be used as dunkers to go with dips, homemade baked beans, lentils etc. Or you can turn them into pizzas – see how to do this below.
For dinner
Use these flat breads to go with meals like dahl or chick pea curry. This week we turned them into delicious pizzas for Fun Family Friday Night – our pizza and movie night.

Simple flat breads – freshly made and ready to use.

Ingredients

1 ½ cups wholemeal spelt flour (plus extra for kneading and rolling)
½ tsp of salt
1 tsp yeast
¾ cup warm water
2 tsp olive oil

Method

1. Mix flour, yeast and salt.

2. Make well in centre of the dry ingredients.

3. Mix in water and olive oil by stirring quickly with a fork.

4. Pour water into the well of the dry ingredients and stir through – this will form a sticky dough.

5. Sprinkle a small amount of flour over the top, then dust your hands with flour. Now knead this sticky dough for about 1 minute by just turning it around in the bowl – be prepared to get it all over your fingers.

6. Knead roughly for 1 min.

7. Cover the bowl with a clean tea towel and let sit for 10 mins.

8. Split into 4-6 balls.

9. Sprinkle more flour onto your bench and then take one ball, and roll it out into a flat circle. Do this for the other balls BUT do not stack the flat breads on top of each other or they will stick together.

10. Heat frying pan over high heat.

11. Dry cook 1 minute each side – if start to burn, turn down eat.

Turn Your Flat Bread Into Pizza Bases.

1. Pre-heat oven to 180 degrees.

2. Cook Flat Breads in oven for about 7 minutes each side.

3. They are now ready to be topped, then cooked in the oven for about 10 minutes.

Storing / Freezing

Cook the flat breads and allow to cool. Then place a sheet of baking paper between each one, then wrap in foil or pop in an airtight container. Store in freezer. Defrost before using.

Story behind this recipe

We have a family ritual called Fun Family Friday Night where the kids choose a ‘fun’ meal for us to have (i.e. not the usual meal with vegetables being the main feature) and a movie to watch. Homemade Pizza is always a favourite. These flat breads are a simple way to make pizza bases. I usually make my passata so it has veggies smashed up in it, so we’re still getting veggies and then kids choose their topping.

Just a reminder, you don’t need to be a master chef, or have a big spotless kitchen to make awesome nutritious meals or snacks for your family.

Find more healthy, wholefood, kid-friendly recipes on Bel’s website, The Root Cause.

Tomato Medley & Barbecued Halloumi Skewers

Tomato Medley & Barbecued Halloumi Skewers

Lyndi Cohen | November 23, 2019

BBQ season is just around the corner, if you’re wanting to eat less meat (like I am!) then this healthy Tomato Medley & Barbecued Haloumi Skewers recipe is for you.

It’s a great recipe when you have vegetarian friends coming for a summer BBQ – it’ll cook in no-time.
I love the Perfection Fresh Tomato Medley – I love the yellow baby tomatoes. Using a tomato medley is an easy way to add in more colour and nutrients – not to mention, it looks a little fancy!

Many people think cheese is fattening… it’s actually a great alternative to meat – and it’ll keep you satiated. Did I mention it’s also amazingly yummy?!
Enjoy this easy healthy recipe!

Prep time: 10 minutes | Cooking time: 8 mins | Makes approx 10 skewers

Ingredients

400g Tomato Medley
600g halloumi cheese
8 slices sourdough
2 tbs olive oil
12 x 25cm skewers

Dressing
3 tbs extra virgin olive oil
1 lemon, juiced
1 small garlic clove, crushed
3 tsp Dijon mustard
2 tsp honey
2 tbs chopped dill

Method

1. To make the dressing, whisk oil, 2 tablespoons of lemon juice, garlic, mustard, honey and dill together. Season well.

2. Cut the halloumi into 2-3cm/1 inch pieces. Thread the tomatoes and halloumi onto skewers

3. Heat a barbecue grill plate or chargrill on medium heat. Brush both sides of the sourdough with a little oil. Cook for 1-2 minutes on each side or until lightly charred.

4. Brush the skewers with remaining oil. Cook, brushing with dressing and turning often, for 5 minutes, or until golden. Transfer to serving plates. Spoon remaining dressing over skewers. Serve with char-grilled sourdough.

 

 

You can purchase Lyndi’s best-selling book ‘The Nude Nutritionist’ here or follow her Instagram @nude_nutritionist for more ideas and inspiration.

Savoury Sweet Potato Slice

Savoury Sweet Potato Slice

Sharon Selby | September 25, 2019

 

This humble slice is so easy to make and packs in loads of flavour. Every single ingredient in this recipe only serves to nourish you.

Not only are sweet potatoes readily available, inexpensive and delicious, they have many health benefits. Packed with vitamins B6, C and D, thereby improving our immune system, maintaining skin’s youthful elasticity and helping build stronger bones. Thanks to their magnesium levels, sweet potatoes are great in aiding relaxation and reducing stress. They are also an amazing pre-biotic food that your good bacteria in the gut will love.

This recipe is dairy free and gluten free.

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 8 slices

Ingredients

1 large sweet potato skin on grated, about 500g
2 zucchinis grated
2 cloves of garlic minced
½ cup fresh basil or flat leaf parsley finely chopped
1 cup almond meal
6 eggs
½ cup coconut cream
3 tablespoons tamari
pinch of cayenne pepper
Seasoning to taste

 

Method

1. Preheat oven to 180C. Line a medium sized spring form cake tin and set aside.

2. Grate the vegetables, mince the garlic and chop the fresh herbs into a large bowl.

3. Add all remaining ingredients into the same bowl and mix well. Season to taste.

4. Tip contents of the bowl into the cake tin and bake in the oven for approximately 1 hour or until the centre of the bake is firm to the touch.

5. Allow to cool in the tin for 5 minutes before sliding out the slice onto a serving dish.

6. Top with freshly chopped herbs to serve. 

 

Recipe Notes

This recipe was created by my gorgeous and very talented friend Angie Cohen from Love Life & Gluten Free.

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