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Quinoa and Nectarine Salad

Quinoa and Nectarine Salad

Kate Parker | November 30, 2018

This salad is filled with fresh and yummy fruits and vegetables, utilising some of the best of summer stone fruit. If you can get your hands on some Damona feta that is the perfect addition to this dish adding a creamy, cheesy quality which balances well with the bright fruit. Or you could really impress your guests and have a go at making some almond feta yourself.

 

Ingredients

1 cup of quinoa – cook according to packet instructions
2 medium nectarines – sliced
1/2 a red onion – sliced
1 small red capsicum – sliced
1 small Lebanese cucumber – halved and sliced
A small handful of parsley – roughly chopped
2 tablespoons of raspberry balsamic. If you can’t get your hands on raspberry balsamic look for a white balsamic, and mix with a little olive oil and sugar.
Salt and pepper to taste
1/4 cup of Almond Feta

 

Method

1. Cook the quinoa following the absorption method, when cooked separate with a fork and allow to cool.

2. When cooled toss all ingredients together, except the almond feta, and season. Top with almond feta and serve.

 

Share your beautiful summer salads with us on Instagram with #myTWC

 

Lemony Millet Salad with Sweetcorn and Spinach

Lemony Millet Salad with Sweetcorn and Spinach

FoodMatters | November 27, 2018

 

Don’t you love those dinners when you have extra for lunch or even another dinner that week? Fresh. This recipe is exactly that. Simple. Leftover-friendly. Nourishing.

If you’re new to millet it’s a definite must try.  It’s a bit thicker + chewier than quinoa with a less earthy flavor.

This recipe is gluten-free & vegan and serves 3-4.

 

Ingredients

3 cups cooked millet
1 ½ cups fresh or frozen corn
1 ½ cups cooked chickpeas, drained + rinsed
7-8 cups chopped spinach
2 cloves garlic, minced
1 teaspoon cumin
salt + pepper
1 tablespoon safflower oil
¼ cup extra virgin olive oil
3-4 tablespoons fresh lemon juice
zest from ½ of a lemon

toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.

 

Method

1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.

2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.

3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.

4. Add in the cumin, garlic, and a big pinch of salt + pepper.

5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].

6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled.  Stir the mixture while chilling to speed up the process.

7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.

8. Pour the desired amount of dressing over the chilled millet mixture and toss to coat.  I used nearly all of it. Or, leave undressed and portion out dressing to package up and take to work with you if desired.

9. Taste and adjust salt + pepper and add more lemon juice if desired.

10. Finish each serving with a sprinkling of fresh herbs + avocado or place in an airtight container in the fridge until ready to eat.  Keeps for about 2 days after dressing.

 

Notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado.  I prefer this meal chilled. If you don’t have millet on hand quinoa would work perfectly. A non-gluten-free alternative would be couscous.

 

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.

 

Ingredients

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

 

Method

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

Share your delicious creations with us on Instagram with #myTWC

 

Beetroot, Spinach and Caper Salad with Creamy Dressing

Beetroot, Spinach and Caper Salad with Creamy Dressing

Kate Parker | November 19, 2018

 

This is the perfect salad to take to a barbeque to impress a crowd, throw together on a weeknight or spend a couple of hours in the kitchen perfecting. For the quick version use canned lentils and baby beetroots, but for a more whole food approach cook your lentils and beets from scratch!

 

Salad Ingredients

1 can of baby beets
1 can of brown lentils
200g of baby spinach leaves, washed
A couple of handfuls of finely shredded red cabbage
1 red capsicum finely sliced
1 Lebanese cucumber sliced
1 small red onion finely sliced
1 punnet of alfalfa sprouts
1/3 cup of roughly chopped flat leaf parsley
1/2 cup of alfalfa sprouts
1/4 cup of capers, drained (and washed if you prefer the salted variety)
1/4 cup of sunflower seeds
1/4 cup of sesame seeds

Dressing ingredients

1/4 cup of raw cashews, soaked for four hours
Juice of 1/2 a lemon
Zest of 1/2 a lemon
1 tsp apple cider vinegar
1 tsp maple syrup
1 clove of garlic roughly chopped
2 tbsp of olive oil
1/4 cup of water
Salt and pepper

 

Dressing Method

Prepare the dressing first by placing all ingredients in a blender and blend until smooth and adjust seasoning to taste. If it looks too thick thin out with a little more water.
If you have a high powered blender you don’t even need to soak your cashews. Once blended until smooth set aside while assembling your salad.

 

Whole Food Method

First prepare lentils, having soaked overnight or for six hours, by placing in a heavy-based saucepan with a couple of bay leaves and bringing to a boil, then simmering until tender. Drain and set aside. While the lentils are simmering cut fresh beets up into bite-sized pieces and bake in a foil-covered tray with a splash of olive oil, balsamic vinegar and seasoning for about an hour, until fork tender. You can keep your lentils and beets warm for a warm salad, or allow to cool for a cold salad.
For extra flavour toast your seeds as well.

Quick method

Rinse and drain lentils and set aside.
Drain canned baby beetroots, cut up into quarters and set aside.
Toss together salad vegetables and plate up onto plates.
Drizzle with creamy cashew dressing and top with lentils, sliced beetroot, seeds and capers.

 

This recipe serves 4.

Share your fresh creations with us on Instagram with #myTWC

 

Jewelled Persian Rice Salad

Jewelled Persian Rice Salad

Kate Parker | November 19, 2018

 

This Persian inspired salad has so many of my favourite Persian flavours – pomegranate, mint, cinnamon, nuts and olive oil – which all come together spectacularly in this show-stopping salad.

A little bit of turmeric goes a long way to make this bejewelled salad burst with colour and the colours of gold, red and green play beautifully together in this dish.

I love to get the almonds roasted almost to the point of burning so they’re extra toasty, roast a little longer if you’d love this effect too.

 

Ingredients

2 cups of basmati rice 
1 tsp turmeric powder
1 pomegranate, seeds removed
1 cup dried cranberries
4 radishes, finely sliced
1 cup of almonds, roasted and roughly chopped
1 medium red onion, finely diced
½ tsp ground cinnamon
½ tsp ground cumin
1 handful of mint leaves, roughly chopped

Dressing
2 tbsp pomegranate molasses
2 tbsp olive oil
1 tbsp lemon juice
1 clove of garlic, minced
Salt & pepper

 

Method

1. Prepare rice by washing until the water runs clear.

2. Add 3 cups of water to a medium-sized saucepan along with the turmeric.

3. Bring rice to the boil, then reduce to low until the water is gone. This should take 10-12 minutes.

4. Remove from heat and allow to stand for two-five minutes. Remove lid and fluff with a fork then set aside to cool.

5, As rice is cooking, roast the almonds for 4-8 minutes at 180 degrees. Check on them so they don’t burn. Once roasted remove and set aside to cool.

6. Prepare the dressing by adding all ingredients to a small jar and shaking to emulsify and set aside.

7. Add the cooled rice to a mixing bowl and toss rice as you pour over dressing gently. This will allow the oil to coat the rice and help it to separate in the salad.

8. Add remaining ingredients, sprinkling the spices over to spread evenly and toss to combine, serve warm or cold. This salad can be made 12-24 hours in advance if kept in a tightly packed airtight container to prevent the rice from drying out.

 

Share your salad creations with us on Instagram with #myTWC

 

Strawberry, Avocado and Caramelized Pecan Salad

Strawberry, Avocado and Caramelized Pecan Salad

Kate Parker | November 19, 2018

 

Serve up this fresh and zingy salad full of special elements with your Christmas lunch!

Prep by washing and salad spinning rocket, make salad dressing and caramelized pecans ahead of time. Slice up strawberries and avocado just before serving, then toss all ingredients together with dressing, setting aside pecans to sprinkle over the top so they stay crispy.

 

Ingredients

1 bag of baby rocket, washed and drained
1 punnet of strawberries, sliced
1 avocado, sliced
1 cup pecans
2 tbsp rice malt syrup
Pinch of salt

Dressing
Juice of 1 lime
2 tbsp olive oil
Salt & pepper

 

Method

1. Heat a wide based fry pan on low heat and add rice malt syrup. When it becomes runny add pecans and stir to coat and add a good pinch of quality salt.

2. Caramelize over low heat for 10-15 minutes, or until you notice the syrup caramelizing to form toffee strands forming and all the nuts coming together into one large mass.

3. Turn off the heat and press with a spoon to flatten out and separate as much as possible.

4. Put aside to cool completely, separate as needed once the toffee has set.

5. While nuts are caramelizing make the dressing by adding all ingredients to a small jar and shaking to emulsify & pop in the fridge.

6. Slice avocado and strawberries and toss with rocket and dressing.

7. Place into a salad dish and top with pecans.

 

Share your colourful summer creations with us on Instagram with #myTWC