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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

 

Golden Gluten-Free Turmeric Waffles

Golden Gluten-Free Turmeric Waffles

Natural Evolution | May 18, 2019

 

A slight twist on an old favourite! Green banana flour is well known for making delicious, easy gluten free foods. These turmeric waffles are sure to get your taste buds and creative toppings going. Here’s our quick, easy delicious recipe to get you going!

Add more turmeric into your life with this easy and delicious waffle recipe! Cook them up without sweetener for a savoury waffle dish, or add lashings of maple syrup, coconut yoghurt and berries for a beautiful sweet brekkie.

 

Ingredients

1 cup Natural Evolution Green Banana Flour
2 teaspoons of baking powder
1 tablespoon of finely ground turmeric
2 tablespoons of olive oil
1 ¾ cups of milk (can be almond, coconut, any to your liking)
2 eggs
salt/pepper to taste

 

Method

1. In a large bowl combine 1 cup of Natural Evolution Green Banana Flour, turmeric, baking powder, olive oil, milk and 2 eggs.

2. Mix until a well combined batter. Add salt/pepper to your taste.

3. Dollop spoonfuls of mixture into waffle iron according to your waffle irons settings.

4. Enjoy! Top with your favourite toppings or enjoy as a sandwich!

Note: This is a standard recipe, why not add ¼ cup of finely chopped spring onions to the batter for a savoury twist or a tablespoon of cinnamon for an authentic spiced flavour. The recipe is yours – enjoy!

Spiced Beetroot Hummus is a Delicious Twist On is Fave Dip

Spiced Beetroot Hummus is a Delicious Twist On is Fave Dip

FoodMatters | May 13, 2019

A super-quick and easy-peasy recipe! This spiced, lemony beetroot hummus is heavenly with fresh pitta or veggie sticks!

Ingredients

400 g can chickpeas, drained and rinsed
2 tbsp tahini
1 clove garlic, crushed
Juice of 1 lemon
1 beetroot, roughly chopped
1 tsp ground cumin
½ tsp ground coriander
1 tbsp extra virgin olive oil
1 tsp salt
1 tsp black pepper

To serve

¼ cup Greek yogurt
¼ cup chopped walnuts
Extra virgin olive oil for drizzling
Flat bread & veggie sticks

 

Method

1. Place chickpeas, tahini, garlic, lemon juice, beetroot, cumin, coriander, olive oil, salt and pepper in a food processor and process until smooth.

2. Place in a serving bowl and top with the yogurt and chopped walnuts.

3. Drizzle with oil to serve.

 

 

This Healthy Mexican Stack Makes Dinner a Fiesta!

This Healthy Mexican Stack Makes Dinner a Fiesta!

Alexx Stuart | May 11, 2019

This is such a forgiving and easy meal to whip up. You can change up the accompaniments depending on what you have, or any allergies. It’s as easy to impress kids with and get them involved, as it is to create a flamboyant presentation of it on a large platter for a casual summer dinner with friends. I suggest making 2 or 3 times the mince portion of the recipe so that you can freeze it and use for the busy week emergency meals later.
Hope you enjoy. It’s one of my favourite comfort meals. So easy. So bright. Less than $5 per person.

 

Ingredients

1 tbsp coconut/macadamia oil
1 large purple onion, finely chopped (leave out for FODMAPers and replace with a few green stalks from spring onions)
1 kg grass fed beef mince
1 can diced tomatoes
½ tsp ground cinnamon*
1 tsp ground cumin
1 tsp sweet paprika
1 handful coriander leaves
½ cup high-quality grass-fed beef stock
Celtic sea salt to taste

 

Method

1. To make the mince, brown the onion and mince together in the oil with the spices.

2. Add tomato tin, salt and stock and simmer down on low heat, with the lid off until it’s a luscious, thick and rich mince, adding the coriander at the end and stirring through once or twice.

3. This usually takes about an hour. It’s great to do this the day before, while you’ve got something else on the go, as it’s so easy. Then you can serve it the next day and make a ‘cook free dinner’. Let’s face it – these things always taste better the next day with all that time for the flavours to infuse.

4. Then, to serve, basically, all you have to do is build the stack of your choice. Grate the cheese, cut up the avocado, dice the tomato… whatever you’re adding from the list. The lime really makes the flavours pop, so I’d suggest leaving that in for sure, to squeeze over the dish as you serve it.

Chicken Variation

1. Cut slivers of breast and tenderloin.

2. Blend the onion, spices, coriander and tomato to make a sauce and fry off for 20 minutes in 2 tablespoons macadamia or coconut oil.

3. Add ½ cup chicken or veggie stock also.

4. Then, fry the chicken pieces in it for 10 minutes. Done. Delicious.

 

Thermomixes can blend the sauce in the TM but I urge you to allow for caramelisation that comes from doing this in a frying pan. Very, very yummy!

 

Accompaniments

Use what you have. All of them, 6, 4… (as long as you have 4 or more of anything below in the cupboard/fridge, you can make a ‘stack’)

 

  • Gruyère cheese, grated (i use gruyère if I’m using cheese, because it’s a raw milk cheese and unprocessed. a good quality mild cheddar is fine if you can’t get it or if you’re non dairy, go for some nutritional yeast flakes. They’ve a fab cheesy taste and are great to sprinkle on top and add B vitamins)
  • Avocado
  • Ripe grape/cherry tomatoes
  • Fresh coriander
  • Soaked and cooked red kidney beans or BPA free canned
  • Fresh lime
  • Raw corn, chopped off the cob
  • Thinly sliced purple onion
  • Baby cos lettuce, fine chopped
  • Organic corn chips – make sure they’re made with non-hydrogenated oil to avoid trans fats. I scrunch up a few and sprinkle onto each plate for crunch, literally 6-8 chips per person, yet still giving hubby and son the feeling of the carb treat. hehe. *they’ll never know*
  • Smoked chipotle tabasco – It’s awesome. Grown-ups only
  • Mild, large red chilli

Here it is done with leftover roast chicken in the onion/spices, instead of mince. I always serve the cheese and chippies to the side, as I prefer the straight version with just a couple of chips and hubby can go nuts and enjoy the extras as he loves them! 

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

Share your healthy dinners with us on Instagram with #myTWC. 

Sneaky Beans Super Sweet & Gooey Lunchbox Cake

Sneaky Beans Super Sweet & Gooey Lunchbox Cake

Belinda Smith | May 4, 2019

 

Drum roll, please… The secret ingredient in these delicious cupcakes is cannellini beans! Gluten-free gooeyness & a huge nutrition bump!

After perfecting a Choc Fudge Cake made on Red Kidney Beans (recipe here), I thought to myself ‘if red kidney beans work, then I wonder if other beans would too’. So I decided to take the Choc Fudge Cake recipe and replace the red kidney beans. I really didn’t want another chocolate cake for the lunch boxes, so I took out the cacao and put in some banana and apple.

After adding a bit of this and a bit of that, what I created was a banana apple cannellini bean cake/muffin. My chief taste tester is our daughter Indrani, I usually get her to name my creations. This one she named ‘Super Sweet Gooey Cake’. Super sweet and more gooey than normal because of the banana & apple. So here is how I make my lunchbox super sweet gooey cake.

This recipe makes roughly 15 individual cakes.

 

Ingredients

300g can Cannellini beans, rinsed and drained
1 medium banana, mashed
1 small apple grated
1 tablespoon water
1 tablespoon vanilla extract
125g butter
2 eggs
2 tablespoons chia seeds
85g rapadura sugar
1 teaspoon baking powder
½ teaspoon Bicarbonate of Soda

Method

1. Preheat oven to 180 degrees. Prepare muffin tin.
2. Blend Cannellini beans, water, chia seeds, vanilla, and butter until smooth.
3. Add the banana and apple. Mix again.
4. Let it sit for about 5 minutes so chia absorbs some of the moisture
5. Add the remainder of the ingredients and blend again.
6. Use an ice cream scoop to scoop mixture into muffin tip.
7. Bake for 30-40 minutes or until a skewer inserted into the middle comes out clean

 

Another 2 Ways With This Recipe

1. Add grated zucchini to the mix (squeeze out the liquid from the zucchini).
2. Add cacao or chocolate protein powder for a chocolate twist.

 

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

Share your healthy lunchbox creations with us on Instagram with #myTWC!

Get Lunchbox Ready With This Zucchini, Carrot and Kale Slice

Get Lunchbox Ready With This Zucchini, Carrot and Kale Slice

Megan Garner | May 2, 2019

 

This recipe from vegan Nutritionist and Naturopath, Megan Garner, is a great option for lunch boxes, weekend brunch, a picnic, or even a savoury breakfast! Whip up a batch this weekend, cut into portions and store in the freezer for easy lunches to enjoy with salad and hummus. Yum!

 

Ingredients

1 onion, diced
1 garlic clove, crushed
2 zucchinis, grated
2 carrots, grated
1 cup kale, chopped
2 teaspoons curry powder
350g extra firm tofu
200ml soy milk
1 tablespoon nutritional yeast
2 tablespoons gluten-free flour
2 teaspoons Dijon mustard

Method

1. Preheat oven to 180 degrees Celsius.

2. In a frying pan on medium to high heat, add a splash of water and onion and saute until transparent.

3. Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.

4. Add in the garlic, kale and grated zucchini and carrot, saute until the zucchini has softened.

5. Remove from the heat and set aside.

6. In a food processor, add the curry powder, salt, pepper, tofu, soy milk, nutritional yeast, flour and mustard and blend until smooth.

7. Combine the creamy mixture from the processor and the zucchini mixture and pour into a tin lined with baking paper.

8. Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.
Allow to cool and put in the fridge until needed.

 

 

Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.

Share your healthy wholefoods lunchbox recipes with us on Instagram with #myTWC.

 

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