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Kale and Almond Pesto Pasta

Kale and Almond Pesto Pasta

Georgia Harding | August 7, 2018

 

Ingredients

4-5 large stems of curly kale, washed well
2 cloves garlic, peeled
50 grams (approx.) parmesan cheese
1 cup almonds, toasted
Big handful basil leaves
Juice and zest one small lemon
60 ml (¼ cup) extra-virgin olive oil
Black pepper, to taste
250 grams Ceres rice quinoa penne pasta
2 tablespoons extra virgin olive oil plus 1 tbsp water

 

Method

1. Start with stripping the leaves off the kale stems, tearing them into small pieces and finely chopping the remaining kale stems

2. Bring 2 cups of water to the boil in a large pot and boil the chopped stems (not the leaves) for 5 minutes (or until they have softened). Strain and set aside.

3. Refill the pot with water and bring to the boil. Once boiling, cook your penne until al dente.

4. Meanwhile, make the pesto. In a food processor, chop the garlic. Thermomix 5 sec, speed 7.

5. Add the parmesan and process until finely grated. Thermomix 10 sec, speed 7.

6. Add half of the almonds and pulse until finely chopped. Thermomix pulse approx. 3 times.

7. Add the basil, cooked kale stems, lemon juice and zest, olive oil and pepper and pulse until it forms a coarse pesto. Thermomix pulse approx. 3-4 times.

8. Once the pasta is cooked, strain it and return the pan to a moderate heat. Add the extra 2 tablespoons olive oil and water and then add the kale leaves. Sauté stirring constantly until it is just wilted (but not browned).

9. Once they are wilted, return the pasta, pesto, remaining toasted almonds to the pot and stir to combine over a low heat.

10. Serve immediately.

 

Variations

Nut-free
Substitute the almonds with toasted sunflower seeds or pumpkin seeds.

Dairy-free and vegan
Replace the parmesan with nutritional yeast and a good teaspoon of salt.

Add in more veggies
I love to add in other vegetables sometimes too. A handful of cherry tomatoes, broccoli and sautéed mushrooms work really well, as does roasted sweet potato.

Add chicken or tuna
To up the protein content of the meal (though no longer vegetarian) add in cooked chicken or a can of tuna.

 

Share your healthy, wholefood pasta dishes with us on Instagram using #myTWC! 

 

Almost Raw Cookie Dough Balls

Almost Raw Cookie Dough Balls

The Wholefood Collective | August 6, 2018
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Oats, Banana, Coconut and Chocolate Chips make these almost raw (no-cook) cookie dough balls a sweet but healthy treat. Vegan and Gluten-Free.
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Serves: 12 balls
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Ingredients

Instructions

  1. In a food processor, add the oats, and pulse for 20 seconds in order to break the oats down slightly.
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  2. Add the rest of the ingredients (EXCEPT the chocolate chips) and pulse until fully combined.
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  3. Stir-in the chocolate chips.
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  4. If the dough is too soft/sticky, refrigerate for 10 minutes to harden it slightly, then roll into 12 balls and refrigerate for 1 hour.
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  5. Store in an airtight container in the fridge.

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Recipe Credit: Angela @ Vegangela.com

 

Ree.

Mango Macadamia Balls

Mango Macadamia Balls

Francine Bell | August 6, 2018

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Are you looking for quick and easy additive free snacks?

Do you feel that you don’t have time to spend hours in the kitchen preparing additive free snacks?

We have a healthy additive free snack for you to try!  Perfect for those hungry little tummies after school!

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These little balls of goodness look naughty but in actual fact are really good for you!

They are so easy and quick to make! Even the kids can make them 🙂

My kids love getting involved making all different types of bliss balls, balls, anything really!

They love helping to roll these.  Many hands make light work!

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The great thing about these additive free snacks is that you can vary ingredients according to your taste, you can add more dried fruit or nuts or spices.

You can’t go wrong! Just makes sure they stick together enough to roll (add a little extra water if necessary).

A word of warning: these additive free snacks may disappear very quickly!

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Ingredients:

2 cups rolled oats
1/2 cup dried preservative free mango
1/2 cup macadamias
2 tbs maple syrup
3 tbs water
coconut (preservative free)

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Method:

Put all ingredients in your food processor or thermomix and blend at high speed until sticking together when pressed.
Roll heaped teaspoons full of the mixture with damp hands then toss in coconut.
Place in fridge to set.

 

Big Batch Veggie Lasagne with Cauliflower Bechamel

Big Batch Veggie Lasagne with Cauliflower Bechamel

Kate Parker | August 5, 2018

 

Want to work smarter, not harder in the kitchen? Make two lasagne at once with this nutrient-packed veggie lasagne recipe. It takes a little time but is a great meal to prep ahead while the kids are at school or outside playing and pop in the fridge to bake up for dinner.

Make this double batch and half bake one of the lasagne in a large freezer proof container like a pyrex baking dish with a lid, then pop it into the freezer for another easy meal later on!

 

Ingredients

1 med size butternut pumpkin, cut into 5mm slices
10 large flat mushrooms, cut into 5mm slices
3 medium zucchinis, cut lengthways into 5mm slices
3 medium eggplants, cut into 5mm rounds
1 bunch fresh basil
1 medium cauliflower, cut into florets
1 cup raw cashews
1 cup nutritional yeast
2 jars of tomato passata
2 medium brown onions, finely chopped
4 cloves of garlic, finely chopped
1 tbsp dried oregano
½ cup fresh parsley finely chopped, or 1 tbsp dried parsley
1 tbsp coconut sugar
1 tbsp apple cider vinegar
2 packs of your favourite lasagne sheets, or 3 more sliced zucchinis if going pasta free.
Salt and pepper to season
Olive oil for pan

 

Method

1. Start by preparing all your veggies and slicing them up.

2. Pop the pumpkin, spread out evenly on baking trays with a little olive oil, salt and pepper and place in the oven to bake at 200 degrees Celcius for about 20 minutes. The pumpkin doesn’t need to be cooked through, just reduce some of the water for baking in the lasagne tray.

3. Lay out all the eggplant slices and sprinkle with a little salt to release their moisture.

4. Heat up a griddle pan with a little oil to grill the rest of your veggies, the aim here is to get a little flavour and reduce the moisture. You can also roast the rest of the veggies in the same way as the pumpkin if you want to cut down on time at the stove, but I find grilling achieves a better result.

5. Grill the mushrooms, then zucchinis and eggplants, again not to cook through, just with some heat to add some colour and flavour.

6. Once veggies are cooked set them aside to cool down.

7. Next prepare your sauces. For the red sauce add a little olive oil to a large saucepan. Add half of the chopped onions and saute for a couple of minutes until they begin to sweat. Add in half of the chopped garlic and saute a little more.

8. Add your two jars of tomato passata to the saucepan then add the oregano, coconut sugar, salt and pepper to taste.

9. Simmer for 20 minutes on low, stirring occasionally. Cover, with the lid slightly off to allow steam to escape if your pot is bubbling a lot.

10. Remove from the heat and stir through parsley then set aside until ready to assemble.

11. While the red sauce is simmering prepare your cauliflower bechamel. First, add a little olive oil to a saucepan and heat on medium. Sweat off remaining onions for a couple of minutes. Then add remaining garlic and sweat for a further couple of minutes.

12. Next, add the cauliflower florets and cashews along with 3 cups of water.

13. Bring to a boil then reduce to simmer for 20 minutes, or until cauliflower is fork tender.

14. Remove from the heat and allow to cool. Add to a blender jug, or use a stick blender to blend until smooth along with the nutritional yeast, apple cider vinegar and salt & pepper to taste. Check consistency and add more water if needed.

15. To assemble choose two large lasagne baking dishes. Add a layer of zucchini to the bottom of each lasagne dish. Top with a little red sauce, a little white sauce, some torn up basil leaves and a layer of lasagne sheets.

16. Repeat this action for each veggie layer until the last layer. Add a small amount of red sauce and the remaining white sauce.

17. Sprinkle top with extra nutritional yeast or your preferred cheese.

18. Bake in an oven at 180 degrees for 40-60 minutes or until pasta sheets are cooked through.

19. Allow to cool slightly, cut into slices and serve with a fresh salad.

 

Gluten-free option:

Use extra zucchini slices instead of lasagne sheets!

 

Show us your lasagne creations on Instagram with #myTWC!

 

Gluten & Dairy-Free Buckwheat Pancakes

Gluten & Dairy-Free Buckwheat Pancakes

Sharon Selby | August 1, 2018

 

Ingredients

1 cup / 125g buckwheat flour
1 ½ cups / 375ml almond milk (or any dairy-free milk)
1 banana
1 egg (optional)
2 tablespoons chia seeds (optional for extra nutrients)
1 teaspoon vanilla extract or ground cinnamon
Coconut oil for frying

 

Method

1. In a food processor combine all the ingredients (except the coconut oil) and mix well into a smooth batter.

2. In the meantime add a teaspoon of coconut oil to a medium/hot pan and heat until the oil melts and spreads.  Pour in some batter to form a pancake.

3. Once you see bubbles appear in the batter its time to flip over and cook the other side.

4. Repeat until you have finished the batter and enjoy warm with maple syrup and berries.

 

Share your wholefood pancake breakfasts with us on Instagram with #myTWC!

 

Low-Carb Broccoli & Sweet Potato Tots

Low-Carb Broccoli & Sweet Potato Tots

FoodMatters | July 29, 2018

 

Do you love potato tots? Do you love sweet potato chips? Well, you need to try out the combo of both of these in these satisfying snacks with extra hidden greens! The big and little kids won’t even know.

 

Ingredients

1 large sweet potato, peeled and chopped
1 head of broccoli
1/2 cup organic ricotta, labna or tofu
2 cups almond meal
1 onion, finely chopped
2 tbsp parsley, chopped
Salt and freshly ground black pepper

Method

1. Preheat the oven to 350°F (180°C). Grease a baking sheet with a thin layer of coconut oil or line with parchment paper and set aside.

2. Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.

3. Steam sweet potato in vegetable steamer until soft enough to poke with a fork.

4. Add all ingredients to the food processor, beginning with 1 cup of almond meal, pulse, and gradually add in another cup. You may not need the full 2 cups. You want the mixture to be sticky and hold together.

5. Scoop about 1.5 tablespoons of mix using a ice-cream scoop, measuring spoon, or your hands and gently press between your hands into a firm ball.  Then shape into a tater-tot shape. It helps to wash your hands after every few tots to keep them from sticking onto your hands. Next, place on your prepared baking tray.

6. Bake until golden brown and crispy, 18-24 minutes, turning the tots half way through. Remove from the oven and enjoy hot with homemade ketchup, Sriracha, or your favorite dipping sauce!

 

What are your favourite kid-friendly treats? Share them with on Instagram with #myTWC!

 

Delicious Brown Rice Breakfast Pudding

Delicious Brown Rice Breakfast Pudding

Georgia Harding | July 25, 2018

 

This baked brown rice pudding is a quick, easy to make and sustaining start to the day. It’s so much more nourishing than anything you’ll find in a cereal box.

 

Ingredients

2 cups (approx.) leftover cooked brown rice (I used brown basmati)
2 large free-range or organic eggs
500 ml (2 cups) milk of your choice (un-homogenised full-fat dairy, almond or coconut milk, or even a mix)
85 g (¼ cup) approx. sweetener of your choice (raw honey, rice malt syrup or maple syrup)
Zest of one lemon, finely grated (optional)
1 teaspoon cinnamon, ground (optional)
½ teaspoon cardamon seeds, ground (optional)
½ teaspoon ginger, ground (optional)
¼ teaspoon grated fresh turmeric (or a pinch of ground) (optional)
Handful almond flakes (or any nut of choice)
Fresh fruit, to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)

 

Method

1. Preheat your oven to 200℃.

2. Grease a small baking dish (25 x 25cm) well and add the leftover brown rice.

3. In a blender (or by hand with a whisk and muscle) combine the eggs, milk, sweetener, zest and spices.

4. Pour over the rice, top with almonds (or any other nuts you like) and fruit.

5. Bake for 20 minutes or until set (like a custard), whilst you take a shower, make lunches etc;

6. Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt.

 

Thermomix Method

1. Preheat your oven to 200℃.

2. Grease a small baking dish well and add the leftover brown rice.

3. Place the eggs, milk, sweetener, zest and spices in the TMX and mix 30 seconds, speed 4.

4. Pour over the rice, top with almonds (or any other nuts you like) and fruit.

5. Bake for 20 minutes or until set (like a custard).

6. Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt.

 

Variations

Low-fructose
Choose rice malt syrup as your sweetener and choose low fructose fruit.

Dairy-free
Choose nut or coconut milk. Serve with coconut yoghurt.

Egg-free
Replace with 2 tablespoons of chia, ground and soaked in 6 tablespoons of water to form a gel.

Vegan
Combine the egg and dairy-free options above.

Nut-free
Replace the nuts with shredded coconut, seeds or just omit altogether.

 

Share your gorgeous wholefood desserts with us on Instagram by using our #myTWC tag!

 

Sweet Potato, Coconut and Turmeric Soup

Sweet Potato, Coconut and Turmeric Soup

Pure Food Essentials | July 24, 2018

*Note from Laini: I made this soup yesterday – it was super tasty! Next time I might even add some red lentils for protein (my husband says soups are a great ‘entree’!). I also added a lot more coconut cream to reduce the spice, but we’re pretty weak when it comes to spices. Definitely making this one again.

Ingredients

900 g peeled and cubed sweet potato
1 onion (200g) cut into a rough dice
2 tbsps garlic
2 tbsps sesame oil
1 tsp cumin powder
1 tsp crushed chilli
100g butter
1 tbsp of sugar – palm, coconut or brown
1 tin (400ml) coconut cream
400ml water / vege broth / coconut water
3 tbsps fish sauce
3 tbsps turmeric paste
1/2 tbsps crushed ginger or ginger powder
1 tbsp lemon juice

 

Method

  1. Place a medium sized pot over a medium heat.
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  2. Add sesame oil, onions, chilli, garlic, butter, cumin and cook a few minutes till fragrant.
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  3. Add sugar, sweet potato, coconut cream and water and cook gently for 3o minutes with a lid on the pot.
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  4. Add the fish sauce, turmeric paste, ginger and lemon juice…..
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  5. Puree with a stick blender.  Adjust seasoning to your own liking with salt and pepper.
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  6. Garnish with coconut cream, sesame oil, spring onion slices.

 

Recipe credit: Pure Food Essentials

 

Arrowroot Licorice Crepes

Arrowroot Licorice Crepes

The Wholefood Collective | July 24, 2018

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Ingredients

4 large eggs
4 tbsps coconut milk
2 tbsps arrowroot flour
1 tbsp licorice powder
1 tbsp coconut oil

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Method

  1. Blend eggs, coconut milk, arrowroot, licorice powder and coconut oil.
    Preheat an 8-inch pan over medium heat and lightly brush the pan with a bit of oil between each crepe.
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  2. Pour approximately 3 tbsps of  batter in the pan for each crepe (the batter should be quite thin. Add a little water if the coconut milk is a thicker variety). Twirl the batter around to coat the surface evenly releasing the sides of the crepes if they become too dry.
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  3. When the entire crepe slides easily in the pan, gently flip it over and brown the other side. When the second side is brown, slide the crepe onto a plate and repeat the process until all crepes are cooked. You can stack your crepes and cover them with a towel to keeps them warm.
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  4. Serve with sliced banana, blueberries and coconut yoghurt.

 

Recipe credit: Pure Food Essentials

 

Paleo Pizza Base

Paleo Pizza Base

The Wholefood Collective | July 23, 2018

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Want a paleo pizza recipe that actually stays together when you pick it up? This one’ll do the trick.

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Ingredients

1 ½ cups arrowroot starch/ flour
1/4 cup melted ghee or butter
1 tbs. dried rosemary
4 eggs
Pinch of salt
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Method

  1. Preheat oven to 200°C and line a baking tray with baking paper.
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  2. In a bowl mix the flours, salt and rosemary together. Set aside.
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  3. In a small bowl whisk the eggs. Then add the coconut milk, apple cider vinegar and ghee, mix until combined.
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  4. Add the egg mixture to the bowl with the flours, stir thoroughly.
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  5. Spread the pizza mix evenly on to the prepared baking tray. It should be about 1/2 cm thick.
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  6. Place in the oven for 10 minutes or until golden brown on top.
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  7. Remove, and add your toppings. Place back in to the oven for 10 minutes.

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Tips

– You can make a plain base and use it for a party platter to dip into stuff.
– Serve with extra salt and oil if you like!
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Recipe credit: Pure Food Essentials
Sugar-Free Homemade Chocolates

Sugar-Free Homemade Chocolates

180 Nutrition | July 13, 2018

 

If you’re a chocoholic but have been working towards more whole foods in your life then you are going to LOVE this recipe! Learning how to make your own chocolate from scratch is easy. We love this simple approach from 180 Nutrition and their fabulous ambassador Angeline Norton.

Angeline started her prep for this recipe by soaking and rinsing the almonds and buckwheat overnight, then roasting them in the oven and storing in a jar until ready. With this bit of prep work done this recipe comes together super quickly!

 

Ingredients

1/2 cup of raw cacao butter
1/3 cup of cacao powder
1/2 cup of coconut oil
2 tsps of stevia
1/2 cup of activated and toasted almonds and buckwheat groats and a pinch of Himalayan salt (you could substitute with other ingredients…berries)

 

Method

1. Melt the oils with the stevia until dissolved and add cacao powder, salt and toasted almonds and buckwheat.

2. Spoon into silicon moulds and pop in the freezer until solid.

3. Pop them out and store in the fridge if they last that long!

 

It’s that simple! Whip up a batch and share your creations with on Instagram #myTWC!

Easy Nut-Free No Bake Muesli Bars

Easy Nut-Free No Bake Muesli Bars

Sharon Selby | July 10, 2018

 

These allergy-friendly muesli bars are perfect for school lunchboxes and mamas on the go. They’re so simple to make and incredibly versatile. Switch up the flavours and ingredients for your own twist but this combination really works.

Making your own muesli bars is very budget friendly compared to the store bought versions. Plus you’re avoiding all those hidden sugars and preservatives that we’re better off avoiding.

Top tip: I always recommend using organic dried fruit to avoid sulphur dioxide.  Sulfites are preservatives used in high quantities, especially in raisons, sultanas and apricots.  These have been known to aggravate symptoms of asthma, bronchitis and even cause rashes, hives and upset tummies.

Difficulty: Easy
Preparation time: 10 minutes
Serves: 16 bars

 

Ingredients

2 cups puffed grains (e.g. puffed quinoarice or millet)
1 cup of dried fruit (e.g. raisins, bananasmangoapricotsfigs)
¼ cup seed combination (pepitas and sunflower seeds)
½ cup brown rice syrup
½ cup tahini
3 tbsp coconut oil
1 tsp vanilla extract
Pinch of salt (optional)

 

Method

1. Place puffed quinoa, dried fruit and seeds into a large bowl and give it a quick mix.

2. In a saucepan, create the caramel sauce by heating up the brown rice syrup, tahini, coconut oil, vanilla extract and salt and bring to a gentle boil.

3. Simmer for a few minutes until the sauce is smooth. When it’s ready pour the sauce over the quinoa mix stirring the mixture until everything is well combined.

4. Transfer the muesli mix onto a lined baking tray and flatten using your hands or the back of a spoon.

5. Place in the fridge to set for a couple of hours before slicing into bars.

 

Allergy Information: Dairy, gluten, wheat, nut and egg free. Vegan and refined sugar-free. Contains sesame.

 

Share your muesli bar creations on Instagram with us with our #myTWC tag!