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Immune Supporting Coconut & Turmeric Noodle Soup

Immune Supporting Coconut & Turmeric Noodle Soup

Kate Parker | April 1, 2020

While eating healthily won’t be able to prevent you from catching an illness, or a virus, having a healthy gut microbiome & eating foods that support your immune system naturally will help your body fight illnesses and recover more quickly.

Recent research has found that a healthy, and diverse gut microbiome is essential for your body to fight off infection & overall health. Having a diet which supports your immune system will mean you’re giving your body the best defence against illness and the associated effects of illnesses

This soup is so easy to throw together, and if you don’t have EVERYTHING, don’t worry, it will still taste great!

It’s got plenty of goodness packed in; onions and garlic contain phytochemicals which have been shown to be important for immune health; broccoli is packed with Vitamin C, as is the lemon juice; turmeric has been shown to have anti-inflammatory properties, which the fat in the coconut milk & black pepper help your body to absorb; miso paste is a fermented food and a gut microbiome powerhouse; chilli stimulates your metabolism; and ginger is a great source of antioxidants.

If you can get your hands on fresh turmeric – use it! It has amazing flavour and great heat. Just grate a thumb sized piece finely and add in with the ginger & garlic and omit the powdered turmeric.

All this, and I haven’t even mentioned this soup is DELICIOUS! I enjoyed it with organic ramen noodles, but you can use whatever noodles you have on hand. I just popped them in a pot for 4 minutes to boil and added the broccolini florets once the water had come to a boil again. 

Ingredients

1 large brown onion finely chopped
6 cloves garlic minced
1 large thumb ginger minced
1 ½ tsp ground coriander
1 tsp ground cumin
1 chilli, finely chopped
1L veggie stock
4 bay leaves
4 green cardamom pods
1 can coconut cream
1tbsp coconut oil
1 tbsp coconut aminos
1 tsp ACV
2 tbsp miso paste
1 tbsp honey or brown rice syrup
½ tsp cracked pepper

1pkt noodles of your choice
1 head of broccoli, cut into florets OR 1 bunch broccolini

To serve
Juice of one lime or ½ lemon
Fresh chilli slices
Chopped coriander leaves

Optional extras
A can of chickpeas, drained and rinsed
Tofu cut into cubes
Zucchini noodles
Sliced button mushrooms
Baby spinach leaves 

Method

1. Heat oil in a heavy bottomed saucepan over medium heat.

2. When warm add chopped onion with a pinch of salt and saute, turning heat to low, until onions are translucent, 8-12 minutes.

3. Add chilli, ginger and garlic and saute for a further minute. If you’re using fresh turmeric add it here as well.

4. Add cumin, coriander and turmeric. Saute for a further 30 seconds.

5. Add veggie stock, green cardamom and bay leaves.

6. Bring to boil, reduce to a low simmer for 15 minutes.

7. Add coconut cream, and any optional extras you like, and heat through.

8. Remove from heat and stir through miso, coconut aminos, honey, lemon juice and cracked black pepper.

9. Taste, adjust salt as needed.

10. Pour over cooked noodles & broccoli.

11. Top with fresh chilli slices and coriander. Enjoy!

Banana and Pumpkin Bread

Banana and Pumpkin Bread

Bel Smith | March 30, 2020

I’ve shared this many a time: I’m not a great cook, but I am a smart cook.

I’m always looking for ways to use the same ingredients or recipe a different way. This week I had some really sad pumpkin I discovered in the back of our fridge. I cut the real yucky bits off, and roasted the better bits in big chunks. At the time, I didn’t know how I was going to use it.

After I got it out of the oven to cool, I started doing my weekly meal preparation. This always includes making my new and improved Lazy Bones Banana Bread for a breakfast meal with leftovers for the lunchbox. As I started to make it, I wondered how it would go with pumpkin in it. A quick google search showed other people had made foods with banana and pumpkin, so it appeared the flavours must go ok together. So I tweaked the Lazy Bones Banana Bread recipe to incorporate pureed roast pumpkin, and this delicious Pumpkin and Banana Bread was born.

Our 6 yo son told me it was “wicked”. That’s a good sign. Unfortunately, I didn’t have time to get Israel to photograph it properly, so I’m sorry you’ve got just my iPhone snap for this recipe.
My new and improved Lazy Bones Banana Bread recipe is one of favourites on our website. I hope you enjoy this new twist to the recipe as much as you love the original.

Ingredients

2 ripe bananas
½ cup pureed roasted pumpkin
½ tsp vanilla powder
1 cup yoghurt
2 tbsp maple syrup
2 cups self raising flour 
½ cup LSA
1 tsp baking powder
Pepitas and coconut flakes (optional but good to sprinkle over the top)

Method

1. Preheat the oven to 180 degrees

2. Grab a big bowl and mash the bananas roughly in the bowl

3. Add in the pureed roast pumpkin and mix well

4. Add vanilla powder, yoghurt and maple syrup – mix well. I use a fork to mix this

5. Add in the flour, LSA and baking powder. Mix with the fork again – just enough for the ingredients to be combined

6. Pour into a prepared loaf / bread tin (I sprayed mine lightly with coconut oil and dusted with a bit of flour)

7. Sprinkle top with pepitas and coconut flakes

8. Cook in oven for 40-50 minutes until brown on top and a skewer comes out clean when inserted in the middle

9. Allow to cool before removing from the pan

Storing and freezing

Slice and freeze in bags for individual serving. Defrost and toast, and serve with fruit, nuts and yoghurt for breakfast.

This recipe could be made lunchbox safe by replacing the LSA with another flour such as rice flour or all self raising flour.

Just a reminder, you don’t need to be a master chef, or have a big spotless kitchen to make awesome nutritious meals or snacks for your family.

Make Your Own Organic Turmeric Latte Powder

Make Your Own Organic Turmeric Latte Powder

Megan Garner | March 29, 2020

Turmeric is a member of the ginger family & has been a part of Ayurvedic medicine for thousands of years, and is considered by Ayurvedic practitioners to be an auspicious herb, a key medicine.

It’s important to purchase organic turmeric and turmeric supplements from a trusted source, as compounds of synthetic curcumin are known to be present on the market.

Mixed with milk it is thought, in Ayurvedic practice, to calm the mind. And don’t we all need that right now?

This recipe makes 12 serves of turmeric latter powder.

Ingredients

6 tsp turmeric powder
3 tsp cinnamon
1.5 tsp ginger powder
12 cracks black pepper

Method

Combine all ingredients in a jar and shake well.

To make a latte

Add 1 tsp  of the powder blend with 1 cup of hot soy milk and stir well.

Thermomix instructions

1 cup of soy milk 3 mins/90 deg/speed 1

Add 1 tsp turmeric latte powder 30 sec/heat off/ speed 4

 

Tip

To increase the absorption of turmeric serve with nuts or seeds like bliss balls or raw dessert.

Cacao Berry Yoghurt Ice Creams

Cacao Berry Yoghurt Ice Creams

Chalimah Jeanne | March 28, 2020

This raw cacao recipe is so simple to throw together and choc (yep!) full of nourishing ingredients. Enjoy them while the weather is still warm! Check out our moulds to make gorgeous magnum & heart shaped ice creams at home!

Ingredients

An equal amount of yoghurt and frozen fruit (Example: 500g frozen blueberries, 500g yoghurt)
2-4 Tbsp DUST cacao infusion of your choice
1 Tbsp of organic honey
Some fresh mint (optional, for an extra kick)

Method

1. Add all ingredients into a mixer, following the order above and blend thoroughly to combine well.

2. The frozen fruit will instantly form an ice cream like texture.

3. Fill the mix into ice pop moulds. In case it is too thick to fill in easily, either add a bit more yoghurt or gently use a scoop.

TIP: You can place a few additional berries / fruit pieces into the moulds first.
Close the ice pop moulds and place into freezer.

Super Easy Thermomix Smoky Coconut ‘Bacon’

Super Easy Thermomix Smoky Coconut ‘Bacon’

Ellen Babauskis | March 26, 2020

Running my recent Thermomix cooking classes made me realise…. sometimes you lovely customers need a little nudge to make some of my weirder recipes!!

I know they’re brilliant, but until you’ve made it yourself I get the scepticism. One recipe, in particular, that doesn’t get the love it deserves from customers is my Facon, a.k.a. fake bacon. This stuff is ADDICTIVE!!

It’s made with pantry staples, and it’s actually good for you.

It’s vegan, soy free, nut free, low carb, keto friendly, Paleo, gluten free, dairy free… you get the idea. Store in a jar for weeks (even months!) and sprinkle on salads, roast veggies, risottos, eggs, pasta… you name it, anything savoury. Adds an instant hit of flavour with minimal effort – that’s my ‘flavour makers’ philosophy!

Unfortunately, I can’t give you all some to taste (like I can in a class!), but I can SHOW you how easy it is to make! Well actually it’s Ellen making it… I’m behind the camera. Watch the quick video here:

 

This recipe is straight from page 230 of Everyday Thermo Cooking, so give it a whirl! Want more of my flavour makers tips and tricks? Check out this blog post – my ‘Quick Fix Flavour Makers‘. And have a brilliant week! xx

P.S. If you’re looking for liquid smoke, we stock it here.

Sweet Potato with Sesame & Coconut

Sweet Potato with Sesame & Coconut

Jacqueline Alwill | March 25, 2020

This recipe is a great side dish, awesome to add to a nourish bowl, and packed with gut-healthy & immunity boosting resistant starch from the sweet potatoes.

This recipe is gluten-free, dairy-free, sugar-free and vegan!

Serves 6 as part of a shared meal

Ingredients

1.2 kg sweet potato, peeled and cut into 3cm cubes

½ teaspoon curry powder

2 tablespoons sesame seeds

3 pinches salt

2 tablespoons olive oil

1 cup flaked coconut

Method

1. Preheat the oven to 200C and line a baking tray with baking paper.

2. Toss the sweet potato cubes in the curry powder, sesame, sea salt and olive oil.

3. Bake in the preheated oven for 30 minutes.

4. While the sweet potato is cooking spread the coconut flakes over a lined baking tray.

5. Remove the sweet potato from the oven and place the coconut flakes into the oven to toast for 2 minutes until golden.

6. Toss the ingredient together and serve.

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, whole food recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

Spiced Whole Food Carrot Cake

Spiced Whole Food Carrot Cake

Alexx Stuart | March 24, 2020

I have been asked 5 times this month already (it’s the 6th!) whether I have a carrot cake recipe – I took that as a sign and here she is – the Low Tox Life’s very own gluten and dairy-free carrot cake. AND it’s delicious.

Bake it up as a two-level cake or a huge single or as muffins with or without icing, or ice with a coconut cream cheese icing or a traditional cream cheese icing. Either way, it’s a delicious, lightly spiced, moist (gosh I hate that word but it is!!!) cake that just melts in the mouth with those delicious chunks of walnut through there. I hope you like as much as the little taste testers here just did this afternoon.

I didn’t ice it – didn’t have time and no coconut cream at the ready in the fridge! You can do the coconut cream “icing” like the one I do for my key lime pie, which is delicious – scroll down to ‘cream top’ in the link.

You could ice with a traditional cream cheese icing or my whipped caramel icing.
Or, like me you could use as a tea cake, simple and un-iced – no one seemed to have an issue with it not being iced. It’s practically all gone already. One went to a play date and the other got “started” at dessert tonight. I’ve got a full day tomorrow, so with a bit of luck Friday I’ll get to ice a slice for a picture!

However you tuck in, enjoy this soft and tasty cake and pop the way you ended up serving it on Instagram if you’re there #lowtoxlife @lowtoxlife

Equipment needed

2 spring form cake pans 20-22cm. It’s big batch and makes two cakes to layer on top of each other with icing if you fancy.

Ingredients

100 g arrowroot/tapioca flour
260 g rice flour
1 cup or 250g rapadura sugar
3 flat tsp baking powder
1 tbsp ground cinnamon*
½ tsp nutmeg grated or ground
¼ tsp ground cardamom
2 tsp ground vanilla
½ tsp salt
200 g (1.5 cups) walnuts, rough chopped in half
200 g softened apple chunks (softened with a 1/4 cup of water in a pan for 10 minutes on high on the stove) OR 200g tinned pineapple if you wanted to go old school / 1 cup
4 pieces of small carrots grated finely OR 2.5 cups loose packed OR 270g
250 ml Macadamia oil / 220g
110 ml olive oil / 100g (you can just do more macadamia oil to do one type, but more olive oil and it will taste of olive oil which, if you’re fine with, be my guest)
4-5 large eggs

Method

Preheat oven to 180C (170C fan-forced) 350F

Thermomix Method

1. Finely chop your carrots at speed 6 for 5 seconds.

2. Remove and pop in a jug or bowl.

3. Whip the sugar, oil and eggs together on Speed 7 for 30 seconds.

4. Add everything else except the carrot and walnuts.

5. Run at speed 6 for 10 seconds, then reverse speed 6, 5 seconds.

6. Next, manually stir in your carrot and walnuts, and voila: You’re ready to pop in a tin.

Regular Method

1. Cream the eggs, oils and sugar together in a free standing mixer, with hand held beaters, blender or food processor

2. Add in the flours, spices, baking powder and salt and mix on high until JUST combined. No need to over mix it.

3. Stir through by hand, the soft apple/pineapple, chopped walnut and grated carrot until just combined.

4. Grease the tins or grease the parchment paper and line the tins with it.

5. Pop both tins side by side in the oven and bake for 30 mins or check with a skewer that they come out clean. If they’re still showing a little ‘mix’ on them, bake for another 4-5 minutes and skewer test again.

6. Pull out of the oven once done, and cool on a rack. It will look golden and delicious like in the image.

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

Whole Food Strawberry and Coconut Crumble

Whole Food Strawberry and Coconut Crumble

Brenda Janschek | March 21, 2020

Crumble weather arrived back in Sydney recently, so I made a Strawberry Crumble on the weekend and each night we’ve been comforted by the rich, sticky strawberries topped with a toasty, tasty crust. It’s delicious served with cream, ice-cream or custard.
And yes, it’s my third crumble recipe on the blog so you could say #addicted

But seriously, I reckon it’s just about one of the healthiest dessert you can make, full of wholesome, real food ingredients like oats, butter, desiccated coconut, strawberries and just a small amount of natural sugar, all of which you can grab from my one-stop-favourite-shop, wholefood online store, The Wholefood Collective. Their prices are highly discounted and they stock all my favourite products!

And it’s great for breakfast, dessert and what a lovely little surprise it makes in the kiddies lunchboxes.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

This recipe makes 10 serves of crumble
Prep Time: 10 min
Total Time: 30 min

Ingredients

750 grams strawberries, hulled and diced into quarters
¾ cup wholemeal flour
¾ cup rolled oats
½ desiccated coconut
⅓ cup rapadura sugar plus 1 tablespoon extra to mix with the strawberries
1 teaspoon cinnamon
1 teaspoon vanilla extract
pinch salt
½ cup cold unsalted butter, diced (a little extra if crumble appears a little dry)
Coconut flakes, flaked almonds or chopped cashews or walnuts for topping (optional, but I like the added crunch it gives)

Method

1. Preheat oven to 200 C. Lightly grease a shallow baking pan.

2. Mix strawberries with 1 tablespoon rapadura sugar and put into baking pan.

3. Combine flour, oats, coconut, sugar and cinnamon in a bowl.

4. Add butter and using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs.

5. Add vanilla extract and stir through.

6. Sprinkle over strawberry mixture, pressing down slightly.

7. Sprinkle with coconut flakes, almond flakes or chopped nuts

8. Bake for approx 20 minutes or until top is golden.

 

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

Gut-Healthy Juicy Mango Thermomix Jellies

Gut-Healthy Juicy Mango Thermomix Jellies

Alyce Alexandra | March 15, 2020

While, at first glance, these jellies look like a sweet treat, they are packed with protein and healthy fats making them incredibly nourishing and satisfying. They are also great for gut health. Use as a midmorning or afternoon snack, or even a breakfast on the go!

This recipe is dairy-free, gluten-free & makes 24 jellies.

Ingredients

200g coconut water
8 tbsp gelatin
400g coconut milk
300g orange juice
1 mango, flesh only

Method

1. Combine coconut water and 4 tbsp of gelatin in a cup. Set aside.

2. Meanwhile, place coconut milk in TM bowl, heat for 3 minutes, 70°C, speed 3, or until 70°C is reached.

2. Add gelatin mixture, mix for 20 seconds, speed 4. Pour into a wide shallow container and refrigerate for 1 hour, or until set.

3. Once coconut mixture has set, combine remaining 4 tbsp gelatin and 200g orange juice in a cup. Set aside.

4. Meanwhile, place mango and remaining 100g orange juice in TM bowl, mix for 3 seconds, speed 7.

5. Heat for 3 minutes, 70°C, speed 3, or until 70°C is reached.

6. Add gelatin mixture, mix for 20 seconds, speed 4. Allow to cool for 15 minutes.

7. Pour on top of coconut layer and refrigerate until both layers are set.

8. Turn out jelly by peeling the edges away from the container. Use a sharp knife to cut into cubes and store in the fridge for up to five days.

Note
We recommend using a high-quality beef gelatin made from grass-fed cattle, produced for its health benefits. These products will be found in health food stores, rather than the baking aisle of the supermarket.

Variation
We have not added any sweeteners to this recipe, however you may want to depending on your tastes. Coconut sugar, rice malt syrup, maple syrup, honey, xylitol etc can all be used (add at step 2 and 5 to taste), however the darker sweeteners will alter the colour of the final product.

Quick & Easy Fruit and Nut Slice

Quick & Easy Fruit and Nut Slice

Natural Evolution | March 11, 2020

This super simple fruit & nut slice is gluten-free and made with our amazing all-natural, gut-loving green banana flour. You can remix these bars with all your favourite treats to suit your favourite flavours or just what you have on hand.

We’ve got an incredible range of organic & spray free nuts and seeds, oil & sulphur free dried fruits, and even some incredible organic chocolate chips which would be amazing in this bar.  

Ingredients

¾ cup Natural Evolution Ultimate Gluten Free Baking Flour
¾ teaspoon bicarb soda
½ cup desiccated coconut
½ cup coconut sugar
1 egg
125mL coconut oil
1 cup mixed fruit and nuts, coarsely chopped (anything you have in the pantry will do)

Method

1. In a bowl combine all ingredients apart from the fruit and nuts.

2. When mixture is well combined add fruit and nuts, mixing until even distributed.

3. Line a 20x30cm baking tray.

4. Pour mixture into tray and firmly press mixture into the tin until smooth using the back of a spoon.

5. Baking in 150C over for 15-20 minutes

6. Allow to cool completely before cutting.

7. Enjoy!

Watch the video here – FRUIT AND NUT

Zingy Lemon & Coconut Cheesecake

Zingy Lemon & Coconut Cheesecake

Food Matters | March 3, 2020

With two classic flavours, this is for those that love a bit of tang! It packs quite a punch and with lemons seasonal for about 6 months of the year it’s one to be enjoyed more often than not!

Prep time: overnight
Make time: 30 minutes
Stand time: overnight
Makes 1 20cm cake

Base Ingredients

2 cups macadamias
½ cup shredded coconut
1 Tbsp coconut oil (+ extra to grease)
Zest of ½ lemon
12 Medjool dates, pitted

Base Method

1. Flip the base of the springform pan upside down so you don’t need to worry about the lip when removing the cake later. Grease the base and sides of the tin with the extra coconut oil and set aside.

2. Process nuts and coconut until crumbly.

3. Add coconut oil and lemon zest and mix well. Add the dates, one at a time and process until no large chunks remain. Pinch the mixture together between your fingers – if it holds its shape it’s the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.

3. Press crust down evenly into the base of the prepared tin. Place in the freezer while you prepare the lemon + coconut filling.

Lemon & Coconut Filling Ingredients

3 cups raw cashews, soaked overnight – rinsed well
3 Tbsp coconut oil
1 cup of coconut milk + extra
¼ cup honey
Juice of 1 lemon

Filling Method

1. Blend all ingredients, starting with 1 cup of coconut milk, until smooth.

2. Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture.

3. Taste. Sweet enough? Tangy enough? Adjust if desired.

4. Remove prepared base from freezer and evenly pour lemon filling on top. Return to freezer for 6 – 8 hours or for best results overnight.

To Serve

Slice evenly when frozen through and let soften at room temperature for 1 hour before serving.

Top cake with coconut chips, shredded coconut and lemon zest.
Best kept in the freezer until needed.

This cheesecake will keep in the fridge for 2 – 3 days.

The Only Breakfast Smoothie Recipe You’ll Ever Need

The Only Breakfast Smoothie Recipe You’ll Ever Need

Guy & Stuart | February 28, 2020

Stu:

People often ask me what I throw into my morning smoothie and why I choose the ingredients I do. My answer is simple, breakfast needs to be quick, hassle-free and more importantly has to meet these 3 objectives:
– To keep me full from 7am until lunchtime
– To nourish my gut while being easy on the digestive system
– To taste so delicious that I want it every single day

Why These Ingredients?

The key to a filling and nourishing meal is to include protein, fat and fibre and reduce the sugar content, this smoothie ticks all of those boxes. Think about these rules next time you are considering buying smoothie when out and about as many of them are simply loaded with sugar.

Coconut milk (full fat) – Healthy fats
Organic Plant Protein – Easily digestible & very tasty
Collagen Powder – Great for joints, bones and gut
L-Glutamine Powder – Assists the healing of the gut
Banana – Tasty & source of fibre (if not too ripe)
Avocado – Healthy fats + makes the smoothie creamy
Raspberries – Good source of antioxidants
Turmeric – Helps to reduce inflammation
Cinnamon – Regulates blood sugar levels
Slippery Elm Powder – Soothes the gut

Ingredients (makes 1 BIG serve)

½ can coconut milk (full fat)
1 serve Organic Plant Protein
1 serve Collagen Powder
½ tsp L-Glutamine Powder
1 large banana (not too ripe)
½ avocado
1 cup raspberries
1 tsp ground turmeric
1½ tsp ground cinnamon
½ tsp slippery elm powder
½ cup of water

Method

1. Combine all the ingredients together in a blender and blend until smooth.

2. Depending on the amount of water you use, you’ll either get a smoothie or a mousse. I like mine to be a little thicker and usually eat it with a spoon.

3. Enjoy

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