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Pink Chia Pudding

Pink Chia Pudding

Alyce Alexandra | February 20, 2019


I am a big fan of anything that can be made in advance, especially when it comes to breakfast! This one is a favourite of mine, particularly during the week. Make it before bed and enjoy a healthy breakfast on the go in the morning. Chia seeds are full of protein and fibre so they really keep you full until lunch.

This recipe is gluten-free, dairy-free, vegetarian, vegan and makes 4 servings of chia pudding.



100g fresh or frozen raspberries
20g rapadura sugar or xylitol (optional)
400g can coconut milk
60g chia seeds
Your choice of toppings (fresh fruit, dried fruit, coconut, nuts, seeds, buckwheat groats,  cacao nibs etc)



1. Place raspberries and sugar or xylitol in a food processor for 10 seconds, or until smooth.

2. Add coconut milk, process til combined.

3. Add chia seeds, process for 5 seconds.

4. Divide coconut mixture among 4 jars or bowls. Sprinkle with toppings. Refrigerate overnight.

Enjoy straight out of the jar or bowl in the morning.


Variation: Replace raspberries with mango or banana for a tropical twist.


Find more of Alyce’s fantastic whole food Thermomix recipes on her website.


Share your breakfast creations with us on Instagram with #myTWC


Zingy Nectarine Maca Smoothie Bowl

Zingy Nectarine Maca Smoothie Bowl

Kate Parker | February 19, 2019


Smoothie bowls are still a fave at this time of year for a quick, cooling breakfast or delicious healthy dessert.

This one is pumped full of delicious superfood extras that make it a total winner in the morning to charge you throughout the day.


Smoothie Ingredients

1.5 frozen bananas
1 nectarine, roughly chopped
1 tsp vanilla
1 heaped tsp maca (high in vitamin C, copper & iron)
1 scoop of 180Nutrition Coconut Protein powder
A splash of water or almond milk, if needed.

Topping Ingredients

Puffed Millet (iron, protein, fibre, calcium & magnesium)
Pepitas (Healthy fats, potassium, magnesium, & calcium)
Hemp seeds (Omega 3, Omega 6, protein, fibre)
Crystalized ginger (optional: anti-inflammatory & antioxidant)


1. Process all smoothie ingredients together in a food processor or high powered blender.

2. Top with topping and enjoy immediately!



If you’re on the go and don’t have time for a fancy smoothie bowl just chuck the whole lot in the blender with 2 cups of water, coconut water or almond milk to make 2 delicious smoothies.


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 smoothie bowl creation with us on Instagram with #myTWC!



Super Fluffy Superfood Pancakes

Super Fluffy Superfood Pancakes

Kate Parker | January 22, 2019


For this recipe, you can simply prep all the dry ingredients to make a double or triple batch. Then when you’re ready to enjoy your pancakes just scoop three cups of the dry mixture out and mix in 1.5-2 cups of your favourite plant-based milk until the mix is of the right consistency and add 1 tbsp of ACV & a tsp of vanilla.

1 cup oats
1 cup wholemeal self-raising flour
1 cup buckwheat flour
1 tbsp coconut sugar
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1.5-2 cups almond milk
1 tsp vanilla
1 tbsp apple cider vinegar

1. Process oats into a flour in a blender jug or thermomix.

2. Add dry ingredients and blend to combine.

3. Create well in blender jug, add liquid ingredients and blend on low to combine.

4. Scrape down sides as needed.

5. Add additional almond milk to thin mixture if you prefer thinner and quicker cooking pancakes.

6. Serve up with all your favourite toppings.

Want some more breakfast ideas? Try creating this baked oatmeal for a grab & go option. Steer clear of all the stove flipping with these baked apple pancakes. Want to go gluten-free? These blueberry and buckwheat pancakes are delicious and nutrient-rich. We’ve got a protein-rich option for you too with these banana and quinoa flour pancakes. Prep your breakfasts ahead and try these three soaked porridges. Abandon the cans with this easy home-made baked beans recipe.


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

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.



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



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


Avocado Coconut Keto Smoothie

Avocado Coconut Keto Smoothie

180 Nutrition | November 11, 2018


If you’re into the ketogenic diet a keto smoothie will really hit the spot. It’s made up of quality protein and healthy fats and is naturally low in carbohydrates. The best thing about it is that you can whip up keto diet–friendly smoothies in no time at all.


1 scoop 180 Superfood Protein Blend
1–1¼ cups full-fat coconut milk
½ ripe avocado
1 tablespoon coconut oil
¼ cup water, if needed


Add contents into a blender, blitz for a minute and enjoy ?


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

Share your smoothie creations with us on Instagram with #myTWC!


Gluten- Free Five Seed Loaf

Gluten- Free Five Seed Loaf

Natural Evolution | October 15, 2018


Add this gut-healthy bread to your kitchen routine to shake up your bread habits! It’s packed out with super healthy seeds, and the incredible Natural Evolution Green Banana Baking Flour.



400g Natural Evolution Ultimate Gluten-Free Baking Banana Flour
2 teaspoons xanthan gum
2 teaspoons of baking powder
1 teaspoon of salt
30g oats or flaked almonds
30g of sesame seeds
30g of linseeds
30g of sunflower seeds
30g of pumpkin seeds
30g of poppy seeds
30g of honey or rice malt syrup
50g olive oil
500 grams lukewarm water



1. Preheat oven to 180C

2. Put all ingredients in a bowl and mix very well. Thermomix/similar 2 ½ mins on interval kneading speed.

3. Line regular bread tin with baking paper.

4. Pour mixture into a tin and bake for 40-50 minutes until a skewer inserted in centre comes out clean.

5. Cool on wire rack before cutting.

6. Enjoy!


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

Share your healthy bread creations with us on Instagram using #myTWC!