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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.

 

 

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.

 

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

 

Protein Packed Greek Lentil Salad

Protein Packed Greek Lentil Salad

Jacqueline Alwill | April 28, 2019

 

This is one of those salads that tastes sensational as is, but should you wish you can split the servings down a little and add more protein from fish or chicken etc. If the other salads in the image are also making you drool then read on to find the recipes!

This recipe is gluten-free, dairy-free, sugar-free and vegan and serves 4 as a side.

 

Greek Lentil Salad

Ingredients

1 cup cooked lentils  (approx 1x 400g tin organic lentils rinsed and drained)
1 punnet (250g) cherry tomatoes, quartered
½ small bunch basil, leaves picked and shredded
¼ small bunch mint, leaves picked and shredded
1 Llebanese cucumber, diced

Dressing Ingredients

2 teaspoons (approx ½ lemon) lemon zest
2 tablespoons (approx ½ lemon) lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
Sea salt and black pepper

 

Method

1. Place lentils, cherry tomatoes, basil, mint and cucumber together in a large bowl and toss gently.

2. Whisk together dressing ingredients in a small bowl.

3. Add dressing to the main salad ingredients and toss.

4. Season with sea salt and black pepper and serve.

 

References:

(1) Hanson et al, Br J Nutr. 2014 Feb:  https://www.ncbi.nlm.nih.gov/pubmed/24063808

 

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 beautiful salad creations with us on Instagram with #mytwc

 

Homemade Sauerkraut for Good Gut Health

Homemade Sauerkraut for Good Gut Health

180 Nutrition | April 24, 2019

 

We’re loving our sauerkraut (fermented cabbage) right now and add it to our meals every day. With so many brands on the supermarket shelves why not make your own using the recipe below:

Ingredients

1.5kg shredded white cabbage
30g salt
½ tsp caraway seeds

3-litre glass or earthenware jar

 

Method

1. Mix the salt with the shredded cabbage (the more finely shredded the better).

2. Add the mix in layers into your jar and sprinkle with caraway seeds between the layers.

3. Now cover the mix with a plate or saucer that fits into the mouth of the jar and add a weight on top of the plate and, finally, cover with a cloth. The mixture will produce brine so make sure that the plate covering the mixture is fully immersed.

4. Skim the brine every other day and change the plate again. Make sure the plate totally covers the mix at all times.

5. Store the mix at room temperature to begin the fermentation.

6. Test after two weeks. It should be ready between two weeks to one month. When ready, store in a cool place or fridge and enjoy your homemade sauerkraut.

 

Find more delicious ways to use 180 Nutrition’s incredible protein products on their website.

 

ANZAC Biscuit Popsicles

ANZAC Biscuit Popsicles

Georgia Harding | April 20, 2019

Recipe thanks to wellnourished.com.au

My Aussie twist on ‘Cookies and Cream’ Ice cream – a delicious, guilt-free sweet treat the whole family will love.

Ingredients

2 Anzac biscuits 

1½ cups full-fat milk or nut milk (for dairy-free)

½ cup cream or coconut cream (for dairy-free)

1-3 tablespoons maple syrup (or rice malt or honey) amount depends upon the level of sweetness required

1 teaspoon vanilla essence

 

Method

1. Break pieces off one of the Anzac biscuits and divide between six popsicle moulds.

2. Blend together the remaining Anzac biscuit with the milk, cream, sweetener and vanilla (Thermomix 20 seconds, speed 6).

3. Top with the blended mixture and freeze immediately.

 

Variations

Dairy-free and vegan

Choose nut milk/ coconut cream and the dairy-free version of my Anzac biscuit.

Gluten and Grain-free

Bake the gluten/grain-free version of my Anzac biscuit

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

 

Share your ANZAC biscuit creations with us on Instagram with #myTWC

 

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