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Taco Flavoured Popcorn

Taco Flavoured Popcorn

Brenda Janschek | January 17, 2019


With my husband chaperoning Mr. 14 at his first 4-day golf tournament in the Hunter Valley, NSW, my daughter and I had a simpler (and less noisy!) week to ourselves. This translated to uncomplicated dinners, noticeably less housework and nightly chick flick sessions cuddled up on the lounge. And what goes perfectly with movies? Popcorn! But not just any old popcorn. I’m talkin’ serious stuff now. And seriously, Taco Popcorn is our new favourite snack!

Five minutes is all it takes to whip up this oh-so-tasty taco flavoured popcorn recipe which makes the perfect healthy snack. It’s easy, delicious, cheap and a much better option than the store-bought varieties which are full of preservatives and artificial colours. This recipe is versatile enough to be enjoyed with drinks by the pool or popped in school lunchboxes, you’ll love how easy this tasty popcorn it is to make!

This taco seasoning mix isn’t just great for popcorn, make your own taco seasoning & use it for bean or guacamole dips, veggie burgers, lentil nachos and more!

Making popcorn is made easy with my popcorn machine, but you can certainly make it the old fashioned way in a saucepan as I explain in the recipe below.



½ cup popcorn kernels
1/4 -½ teaspoon chilli powder (optional)
1 teaspoon paprika
1 teaspoon cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
Cracked black pepper
2 tablespoons butter, melted



1. In a small bowl mix together the chilli powder, paprika, cumin, garlic powder, onion powder, salt and cracked black pepper.

2. I pop my popcorn in the popcorn maker I mention above. To cook in a pan, over medium heat up some olive oil or coconut oil in a medium saucepan and once the saucepan is hot, add in the popcorn kernels, pop the lid on and shake the pan to evenly disperse the kernels.

3. Shake the pan intermittently to prevent kernels sticking and burning until all the kernels have popped

4. Pour popcorn into a large bowl and add half the taco seasoning, taste test, and add more to suit your tastebuds then pour over the melted butter and stir very well.


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

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Wholefood Chocolate Chip Cookie

Wholefood Chocolate Chip Cookie

Lisa Corduff | January 16, 2019


It’s no secret. I’m a cookie lover.

No cookie lover’s collection of recipes is complete without a chocolate chip cookie, so I had to share with you my ultimate chocolate chip cookie recipe. This recipe has a few variations, try them out and see which you prefer. These cookies have received ticks of approval from my husband (win!) and all the mums and kids at playgroup. One little mite (hello Luca!) was going so crazy for them I had to hide the container!

These cookies have just a short list of nourishing, whole food ingredients to which you can add your favourite high-quality chocolate for the chocolate chips (or chunks!)


Wholefood Chocolate Chunk Cookie Ingredients

1 ¼ cup / 170g wholemeal Spelt flour (or wheat, buckwheat or gluten-free flour)
½ cup / 60g LSA (ground linseeds, sunflower seeds, almonds) *
½ tsp bicarb soda
¼ tsp salt
⅓ cup / 70g maple syrup **
⅓ cup / 70g macadamia oil ***
1 tsp vanilla (extract, vanilla bean paste or seeds of half a vanilla bean)
40 g dark chocolate chopped in large chunks (I like Green and Blacks or Lindt – both 85%



1. Preheat oven to 170 degrees.

2. Add all the ingredients, apart from the chocolate, to a mixer and beat until coming together. (Thermomix – speed 4, 15 seconds)

3. Then add your chocolate chunks and mix through until distributed. (Thermomix – reverse, speed 3, 5 seconds)

4. Place walnut-sized round balls on a baking tray lined with baking paper and flatten gently.

5. Cook for 10-12 minutes

6. Remove from oven and leave to cool (if you can) before eating.


Recipe Notes


* Instead of LSA you could use almond meal or extra flour

** Instead of maple syrup and macadamia oil you could use raw honey and melted coconut oil.

*** I have also tried this using 120g room temperature butter and 50g rapadura sugar. They were crumblier but totally delicious.


Oh, and a friend said “you know what I love most about these? It’s the big chunks of chocolate” so don’t chop it up too fine!


Find more fantastic, nourishing lunchbox options to kick off your school year the right way in Lisa’s fantastic lunchbox e-book.

Visit Lisa’s website, Small Steps Living, for loads of fantastic recipes, life advice, incredible courses and so much more.

Share your wholefood cookie recipes with us on Instagram with #myTWC!


Lemon, Poppyseed, Oat & Coconut Muffins

Lemon, Poppyseed, Oat & Coconut Muffins

Summer Hill Pantry | January 16, 2019

This recipe is a healthy twist on our classic coconut cake mix and will make this our delicious, whole foods mix stretch even further. Our muffins are great for breakfast on the run. Bake a batch in advance and pop them in the freezer for easy grab & go options while packing school lunches.



⅓ cup oats
⅓ cup milk of your choice
400g Summer Hill Pantry Coconut Cake Mix
200mL yoghurt
½ cup coconut oil, melted
2 eggs
Juice and zest of one lemon
1 tbsp poppy seeds
The pulp of 2 passion fruit (optional – but delish)


1. Preheat oven to 180 C. Fill muffin trays with patty pans.

2. Combine oats and milk in a bowl and allow to sit until needed.

3. Combine yoghurt, lemon juice, eggs and coconut oil in a bowl. Whisk for 60 seconds, until bubbles form.

4. Mix through oat mixture.

5. Fold in cake mix, poppy seeds, lemon zest and passion fruit pulp and mix until just combined.

6. Divide the mixture between large muffin trays and bake for 25-30 minutes.


Summer Hill Pantry have a fabulous range of cake premixes and natural cake toppers like their fruit pieces and fruit sparkles. Shop the range here, and keep an eye out for more creations using their fantastic gluten-free mixes in the future.

Share your wholefood baking creations with us on Instagram with #myTWC

Refreshing Summer Detox Ice-Blocks

Refreshing Summer Detox Ice-Blocks

Georgia Harding | January 13, 2019


The nutrient dense veggies are well hidden behind the sweetness of the fruit. I personally don’t add in the extra sweetener, but taste the mixture prior to freezing and decide if you think you need to add it.


Health benefits

Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient-rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). Zucchini (also known as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.



1 small raw beetroot, peeled & quartered
2 cups strawberries or raspberries, washed & hulled
1 large banana, peeled
½ small zucchini, quartered
1 cup coconut water
¼ cup sweetener (honey, rice malt or maple syrup), optional



1. In a high powered blender, blend all of the ingredients until smooth.

2. Divide between ice block moulds and freeze until set firm.


Replace the coconut water with a nut milk.

Make it creamy
Replace the coconut water with coconut cream, full-fat natural yoghurt or coconut yoghurt.

No banana
Replace the banana with mango.

Add Protein
I often add a scoop of 180 Nutrition Superfood Protein powder (coconut flavour). They have both a whey protein and vegan (dairy-free) options.



This recipe also makes a delicious smoothie (just add a cup of ice prior to blending it).


Georgia’s website, Well Nourished, is chockablock with healthy, vibrant and exciting whole foods recipes and healthy living advice. Check it out here!

Share your refreshing summer treats with us on Instagram with #myTWC


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.



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)



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!


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Gluten Free Mexican Pork and Black Bean Pie

Gluten Free Mexican Pork and Black Bean Pie

Alexx Stuart | January 7, 2019


I’ve made this recipe three times now because I’m a big fan of steering you towards a winner and being absolutely sure it’s great. If pork isn’t your speed you can switch out the pork mince for chicken or beef or triple the black beans for a vegetarian version. Don’t have the right veg on hand? You can leave out the greens or switch with zucchini. Don’t be too rigid and just use what you have as long as the general gist is there. The top, obviously, though does need those proportions and textures to be right.

I hope it brings you some delicious mid-week comfort. This recipe is perfect for a family of 6, or our little family of 3, with a lunch for me and two lunchbox hot-pot reheats for the little man.

Prep time: 30 minutes. Cook time: 30 minutes. Recipe serves: 6 people.



Mexican Pork & Black Bean Pie Filling

2 cups roughly chopped purple onion
¼ cup extra virgin olive oil or ghee
½ tsp dried oregano
2 tsp paprika
1 tsp dried or finely chopped fresh rosemary
1 clove garlic
500 g minced pork
1 cup cooked black beans either soak 2/3 cup black beans in water and a tbsp lemon juice for 12 hours and simmer for 1.5 hours, OR buy a BPA / BPS free tin of cooked black beans
1 ½ cup tomato passata – I love to use passata over tinned tomatoes to avoid aluminium or potential BPA/BPS tin lining leaching, as tomatoes are acidic and leaching potential increases. Glass passata jars are great and perfect for stock/broth storage thereafter
½ cup water
½ cup chopped cilantro / coriander
½ cup cup scallions / spring onion, fine chopped
1 tsp sea salt
2 tsp smoky hot sauce (optional but wow it makes it for the adults… use separately on your helping if you have kids who can’t hack spice.
1 corn cob, kernels chopped off
1 cup cavolo nero, collard greens or baby spinach whatever is in season or available where you are


Mexican Pork & Black Bean Pie Topping

1 cup masa harina (rough corn flour with lime (not starch!)
½ cup goat’s yoghurt (sub with any other yoghurt you prefer)
½ cup quinoa flour (or rice / buckwheat / sorghum)
1 egg, whisk in a mug before adding to the bowl
1 ½ cups water
1 cup scallions/spring onions, fine chopped
½ cup fine chopped coriander/cilantro
1 tsp sea salt
2 tbsp Extra Virgin Olive Oil

1 cup grated cheddar cheese. Not necessary but if your house is a cheesy top house and has no dairy issues, then feel free to add – or substitute with a few tablespoons of nutritional yeast.



Filling Method

1. Sauté onions in your olive oil/ghee until well softened and starting to brown then add the dry spices – paprika/oregano/rosemary for 1 minute until it becomes super fragrant.

2. Add the garlic and pork mince and cook for 3-4 minutes until the mince is starting to brown a little

3. Add the tomato passata, black beans, water, scallion/spring onions, coriander, sea salt, corn kernels, cavolo nero/baby spinach/collard greens and the optional hot sauce if you’re adding it. Leave all to simmer on low for 10 minutes while you assemble the pie top.

Pie Top & Finishing Pie Method

1. Preheat the oven to 200C/400F fan forced and grab a big mixing bowl.

2. Place the masa harina, goat’s yoghurt, quinoa flour, water, chopped scallion/spring onions, egg, coriander and olive oil all into a bowl and mix by hand until well combined. This mix is going to need to be able to spread over the top of the pan filled with the mince mix, so if it’s too thick to spread for whatever reason, just add 2 tbsp goat’s yoghurt and another ¼ cup water and mix thoroughly again to make it runnier.

3. Switch off the pan with the mince bubbling away. Pour the pie topping mixture over the top and spread over the whole mince mix to cover the completely around to all the edges of the pan. Top with cheese if you’re adding it.

4. Bake for 25 minutes or until top is getting golden.

5. Serve to people you love, have lovely chats, light candles and be grateful for the feasts we take the time to prepare and share. Simple pleasures yet so, so lucky, right?


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

Share your delicious comfort food creations with us on Instagram with #myTWC