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Glowing Skin Smoothie Breakfast Bowl

Glowing Skin Smoothie Breakfast Bowl

Guy & Stuart | September 24, 2020

 

Breakfast options have come a long way from the days of cornflakes and juice. This deliciously healthy smoothie breakfast bowl will nourish the body and keep you feeling full due to the healthy fats from the coconut milk and avocado. On top of the nutrition offered by the fruit and seed ingredients you have the added benefits of the Pure Marine Collagen which is designed to help ‘rejuvenate the body’s supply’ of this essential protein and preserve the youthful appearance of your skin.

Ingredients

1 cup coconut milk (full-fat)
1/2 avocado
1/2 banana
1 serve 180 Nutrition Collagen Pure Powder
1 cup of mixed berries (blueberries & raspberries work well)
1 tsp chia seeds
2-3 ice cubes

Method

1. Place all of the ingredients into a blender and blitz until smooth.

2. Pour into bowl and top with coconut flakes, cacao nibs, berries and passion fruit to serve.

Easy Creamy Vanilla Vegan Icing

Easy Creamy Vanilla Vegan Icing

Ellen Babauskis | September 23, 2020

This is a goodie! Sweet and creamy, just like a good frosting should be. It’s the perfect texture to pile on thickly, and it stays soft and spreadable even straight out of the fridge. Give it a go, you’ll be impressed! Made easily in the Thermomix and other brands of thermo cookers.

Want more thermo cooker vegan recipes? We’ve got the goods! Check out our two vegan ebooks, choc-full of delicious and nutritious recipes that don’t taste vegan! And in our signature style, everything’s fuss-free and doable.

i can’t believe it’s vegan

hearty vegan thermo cooked 

This recipe makes 1.5cups of icing and is vegetarian, vegan, dairy free, gluten free, egg free, soy free, additive free, artificial ingredient free

 

Ingredients

200g raw cashew nuts, soaked for a minimum 6 hours in water, drained
100g white sugar
140g coconut cream
40g coconut oil
3 tsp vanilla extract

Method

1. Place sugar into dry TC bowl, mill for 30 seconds, speed 9. Scrape down sides.

2. Add coconut cream and coconut oil, heat for 4 minutes, 37⁰C, speed 1.

3. Add soaked and drained cashews and vanilla, blend for 1 minute, speed 8. Scrape down sides.

4. Blend for a further 30 seconds, speed 8.

5. Refrigerate for a minimum 40 minutes before using… but will happily keep in the fridge for up to 5 days. 

Refreshing Raw Cacao Iced Chocolate

Refreshing Raw Cacao Iced Chocolate

Chalimah Jeanne | September 20, 2020

To make a healthy iced cacao, you don’t need many ingredients. This is one of the simplest and quickest raw cacao powder recipes you can whip up in no time at all!

Ingredients

200ml milk of your choice
2-3 heaped tsp of our DUST cacao infusion of your choice
1 tsp of maple syrup or honey for sweetness (according to taste)
A couple of ice cubes

Method

1. Combine 50ml of milk with a tsp of DUST cacao infusion in a tall glass.

2. In case you want to add some sweetness (honey or maple syrup) to your iced chocolate, do so now.

3. Stir/whisk thoroughly to make paste.

4. Add ice cubes into the glass.

5. Pour remaining 150ml milk over the top of the ice cubes.

6. Stir gently to combine.

This recipe makes 1 big or 2 regular glasses of healthy iced chocolate.

That’s all there is to making iced chocolate with our raw cacao powder. Enjoy!

Quick & Easy Mexican Stuffed Capsicums for Summer Nights

Quick & Easy Mexican Stuffed Capsicums for Summer Nights

Food Matters | September 17, 2020

Stuffed capsicums make for a hearty dinner in a short time! They come in so many different varieties from around the world. We’ve created a delicious Mexican version! This version leaves the capsicums raw, making it a quick and easy option for lunches or dinner, and perfect for hot summer days. Serve with a fresh Mexican inspired salad or rice & salsa.

 Serves 4

Ingredients

4 capsicums, halved, red & yellow are sweeter
1 fresh chilli, deseeded and thinly sliced
1 red onion, diced
1 tsp smoked paprika
1 tsp ground cumin
2 garlic cloves
1 bunch of coriander
Olive oil
2 capsicums, deseeded and chopped
1 x 400 g can chickpeas, drained and rinsed
1 x 400 g can black beans, drained and rinsed
1 bottle Passata (100% organic, where possible).
Vegan queso

Method

1. Preheat oven to 350ºF (180ºC).

2. In a food processor, process together the chilli, onion, paprika, cumin, garlic, stalks of coriander and 2 tbsp of olive oil.

3. Heat pan on medium heat, add in prepared chilli paste, peppers, chickpeas and black beans,

4. Add a pinch of salt and pepper, and pour in passata.

5. Stir well, place lid on and simmer for 10-15 minutes until sauce slightly thickens.

6. Stuff peppers with chilli, top with cheese or our fave vegan queso and roast for 10-15 minutes.

7. Top with fresh avocado and cilantro.

Super Easy Low-Carb Vegetarian Pizza Mushrooms

Super Easy Low-Carb Vegetarian Pizza Mushrooms

Jacqueline Alwill | September 14, 2020

If you’re watching your carb intake this is a fantastic recipe for getting the pizza taste you love, minus the carbs! Or maybe you’re just mad for mushies! Serve these mushrooms with a big Italian salad for a main dish, or individually for entrees or canapes. 

This recipe serves 3-4 people

Ingredients

12 flat mushrooms, stalks removed
¼ cup extra virgin or garlic infused olive oil
100g cherry tomatoes, sliced
small handful pitted kalamata olives, sliced
½ red capsicum, diced small
14-16 baby bocconcini, sliced in half
2 tablespoons pesto
sea salt / black pepper
rocket to serve

Method

1. Heat oven to 180C, line a tray with baking paper. (You could also cook in the bbq if you have one)

2. Lay mushrooms over tray, baste either side of mushies with oil – try using a pastry brush for this, works a treat!

3. Pop a few slices of cherry tomatoes, kalamata olives and some capsicum on each.

4. Lay slices of bocconcini over the top.

5. Season with sea salt and black pepper and bake in oven for 15 minutes.

6. Serve drizzled with pesto and with fresh rocket.

Check out these tasty pesto ideas:

Daily Greens Pesto

Tomato Pesto

 

 

 

Easy Gluten-Free Cinnamon Apple Crumble

Easy Gluten-Free Cinnamon Apple Crumble

Summer Hill Pantry | September 14, 2020

This crumble is perfect for whipping up a warming dessert for the last of the wintery blues. Want to bring a little treat to breakfast time? Serve a scoop of crumble with yoghurt and berries. So yum!

Ingredients

1 large apple
150g Summer Hill Pantry Cinnamon cake mix
100g cold butter
1 Tbsp lemon juice
1 Tbsp cinnamon

Method

1. Preheat the oven to 180 degrees fan-forced. Grease a small ovenproof bowl.

2. Peel and chop the apple, place in an ovenproof bowl. Drizzle with lemon and coat with cinnamon.

3. To make the crumble, rub cinnamon cake mix and butter together in a separate bowl until looks like bread crumbs.

4. Cover on top of apples and place in the oven for 15-20 minutes.

5. Top with fresh cream and ENJOY!

(To make larger version triple above recipe).

Warming Winter Breakfast Hash

Warming Winter Breakfast Hash

Sharon Selby | August 30, 2020

If you’re feeling the chill this winter you’ll love my new winter warmer breakfast ‘hash.’ With just four key ingredients this recipe is easy to make, budget friendly, and soooooo delicious.

You might ask ‘why add the beetroot?’ Surprisingly it pairs really well with the bacon and sweet potato. Plus I specifically wanted to use root vegetables as they have a warming effect on the body. Perfect for the cooler months. Also, as root vegetables grow beneath the surface, they energetically have a way of grounding us. Helping us feel like we have two feet firmly planted on the ground. Double whammy!

I recommend you make a double batch so that you can warm up left over hash during the mid week rush. How to serve? Eat as it is, or bulk it up by grabbing a bowl, add some fresh greens, then some hash and top with a fried egg. So good when the egg yolk oozes down the sides. Simple, healthy and delicious, this meal gives you a big hug back!

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2-4 (depending if its a main meal or a side)

Ingredients

1 large sweet potato skin on cut into cubes
1 large beetroot skin on cut into cubes
4 strips of bacon the best money can buy
1 onion diced
Coconut oil for roasting (about 2 tablespoons melted)
Lake salt and pepper to taste
Fresh parsley to sprinkle over optional but recommended

Instructions

1. Preheat the oven to 200C and line a baking tray (to save on scrubbing).

2. Pop the sweet potato and beets onto the tray and drizzle with the melted coconut oil. Generously sprinkle over salt and pepper and with your hands coat the vegetables with the oil. Place in the oven for about 30 minutes or until soft enough to eat.

3. In a frying pan over medium heat, cook up the bacon until crispy and then add the onions and cook until caramelised.

4. Add the sweet potato and beets to the pan with the bacon and onions, and stir for another 5 minutes, so the flavours combine.

5. Sprinkle over some freshly chopped parsley and serve.

Vegan Lemon Poppyseed Cake

Vegan Lemon Poppyseed Cake

Ellen Babauskis | August 26, 2020

To celebrate Mother’s Day this year Ellen created a delicious lemon and poppy seed cake, made without eggs and dairy (but trust me, you can’t tell!). It’s suuuuuper easy and fuss-free… which is brilliant, as honestly I’m a pretty lazy baker! But this is one cake I’ll be adding to my rotation.

This recipe is vegan, dairy free, egg free, soy free, and has a nut free option

 

Ingredients

½ lemon, rind and juice
180g brown or coconut sugar
250g plain flour
2.5 tsp baking powder
¼ tsp fine salt
20g poppy seeds
250g plant mylk (we used almond milk)
40g extra-virgin olive oil

Method

1. Preheat oven to 170⁰C.

2. Place lemon rind and sugar in TC bowl, mill for 30 seconds, speed 9. Scrape down sides.

3. Add lemon juice, flour, baking powder, salt, poppy seeds, mylk and oil, mix for 15 seconds, speed 3. Scrape down sides and fold any remaining flour in using spatula.

4. Pour mixture into 18cm cake tin lined with  baking paper. Bake for 1 hour, or until a skewer inserted in centre comes out clean.

5. Once cooked, allow to cool for 10 minutes in the pan, then remove and transfer to a cooling rack to completely cool.

Delicious as is, or ice it with easy creamy vegan vanilla frosting and sprinkle with edible dried rose petals, just as we did!

Banana Bread Collagen Pancakes

Banana Bread Collagen Pancakes

Guy & Stuart | August 18, 2020

 

Stu: Here’s a twist to your favourite healthy pancake recipe which introduces the banana as a natural sweetener. They’re enhanced by our favourite daily staple ‘Collagen Powder’ which helps supports healthy bones, joints, skin and gut. Not only do the banana bread collagen pancakes taste divine, they are also dairy-free, grain-free and gluten-free.

Ingredients

1 mashed medium-sized banana
2 medium eggs
3 Tbsp Collagen Powder
½ Tsp baking powder
¾ cup almond milk
1¾ cup almond meal
¼ Tsp cinnamon powder

Method

1. Grab a large mixing bowl and mash the banana, then add the eggs, almond milk and whisk together.

2. In a separate bowl, mix the collagen powder, almond meal, baking powder, and ground cinnamon together.

3. Now sift the dry ingredients into the bowl with the wet ingredients and mix together until combined.

4. Take a frying pan and melt a little coconut oil or butter over a medium-low heat.

5. Now Pour ¼ cup of your mixture into the pan and let it cook for around three minutes.

6. Then flip the pancake and let it cook for another couple of minutes until the other side is golden brown.

8. Repeat the steps above with the remaining mixture.

9. Serve with your favourite berries, your choice of yogurt and a touch of honey if that’s your thing 🙂

Nourishing Chocolate Self-Saucing Pudding

Nourishing Chocolate Self-Saucing Pudding

Chalimah Jeanne | August 13, 2020

 

This chocolate self-saucing pudding recipe is gluten free and contains no eggs. We chose our Sex Dust when making the recipe, but you can use any DUST cacao infusion of your choice.

Ingredients

½ cup DUST cacao infusion of your choice
1 cup self-raising flour (We chose a gluten-free brand)
¾ cup xylitol (lower-calorie sugar substitute)
½ cup plant based milk of choice
30g butter, melted
1 teaspoon vanilla essence
1 cup hazelnuts, halved
¾ cup coconut sugar
1 ¾ cups boiling water

Optional serving additions:

More DUST cacao infusion for sprinkling on top
Double-thick cream

Tip: A sifter is a helpful piece of equipment, but not necessary.

Method

1. Start by preheating your oven to 180°C (160°C if fan-forced).

2. Lightly grease an ovenproof dish. Should be able to hold up to 2 litres.

3. In a bowl, combine 2 tablespoons of the DUST cacao infusion of your choice with the flour and xylitol. Add plant-based milk, butter, vanilla and hazelnuts. Stir everything to combine.

4. Pour the mixture into your prepared ovenproof dish. Make sure the top is smooth.

5. Combine the remaining DUST cacao infusion with the coconut sugar.

6. If available, use a sifter to sift the cacao coconut sugar mixture over the flour mixture created in step two.

7. Cover the sugar mixture with the boiling water by carefully pouring it over the back of a large spoon.

8. Bake for around 45 minutes or until a skewer inserted around the edge of pudding comes out clean.

Optional Serving Tip:

Serve with a spoonful of cream on top or sprinkle some more of our DUST cacao infusion powder for that extra rich chocolate taste.

Decadent Chocolate Fudge Crunch

Decadent Chocolate Fudge Crunch

Brenda Janschek | August 9, 2020

 

With a base made of Medjool dates mixed with nuts and buckinis and just a thin drizzle of dark chocolate on top, this healthy fudge is perfect guilt-free snack for anytime of day.

It’s easy to choose your own ‘crunch’ too. We love it with peanuts and buckinis but next time we might try rice or quinoa puffs or perhaps granola folded in. You can even skip the the chocolate layer if you’re trying to avoid all refined sugar. And how about throwing in a few cranberries too. Yum!

Whatever you decide for the crunch this delicious healthy treat takes minutes to make but warning, they are highly addictive so think about making a double batch!

You’ll need:

Cacao Powder
Nuts
Coconut oil
Salt
Medjool Dates

This recipe makes 12 medium slices

Ingredients

Base

2.5 cups pitted dates (around 20 Medjool dates)
1/4 cup cocoa powder
1 teaspoon vanilla extract
2 tablespoons buckinis (optional)
1/2 cup peanuts or roughly chopped nuts of your choice like almonds, hazelnuts, cashews, pepitas…
Pinch salt
2 tablespoons melted coconut oil

Chocolate Topping
80 grams dark chocolate (I used 70% Lindt) which leaves about 2 squares left of the block of chocolate, what you do with those is up to you!)

Method

Base

1. Line a brownie pan with parchment paper (I used ¾ of a 20cm x 20cm pan)

2. Place the pitted dates, coconut oil, vanilla extract and cocoa powder into a food processor. Process until a sticky paste forms and all the dates are puréed, around a minute.

3. Transfer the mixture to a large bowl and add the buckinis and nuts. Mix using your hands until everything is combined.

4. Transfer the date mixture to the pan and press down to desired thickness, but don’t make it too thin.

5. Pop into the freezer to set a little while you melt the chocolate in the next step.

Chocolate Topping

1. Gently melt the chocolate over a double boiler.

2. Once melted grab the date mixture from the freezer and pour the melted chocolate evenly over the date and nut mixture. Place the tray back into the freezer until set, shouldn’t take too long.

3. Remove from the freezer and cut into about 12 medium size squares.

 

Store and eat directly from the freezer or fridge.

Vegan Pumpkin & Spinach Lentil Lasagne

Vegan Pumpkin & Spinach Lentil Lasagne

Food Matters | August 6, 2020

 

Looking for ‘Meatless Monday’ options the whole family will love? Try this vegetarian twist on an old family favourite. Substituting lentils for meat can be a cheaper option, include more vitamins and minerals, and also have fewer calories.

Brown Lentils – This is by far the most common variety of lentil, and probably the one that you see at your local grocery store. They can range in colour from khaki-brown to dark black, and generally have a mild earthy flavour. They cook in about 20-30 minutes and hold their shape very well.

Green Lentils – These can be pale or mottled green-brown in colour with a glossy exterior. They have a robust, somewhat peppery flavour. Green lentils generally take the longest to cook, upwards of 45 minutes, but they keep a firm texture even after cooking. This makes them ideal for salads and other side dishes.

Red Lentils – With colours ranging from gold to orange to actual red, these are the sweetest and nuttiest of the lentils! They’re somewhere in the middle in terms of cooking time and are usually done in about 30 minutes. They tend to get mushy when cooked through, so they’re perfect for Indian dals and other curries, or for thickening soups.

Prepping Your Lentils

Lentils are super cheap and one of the most nutritious legumes, high in minerals and help to assimilate protein and iron absorption. But they are pretty bland and boring and can upset your tummy and cause flatulence if not prepared correctly. The most important tip for lentils is to soak them. The longer they are soaked, the easier they are to digest. We suggest 24-48 hours.

Soak in a jar with room temperature, filtered water. Drain and rinse thoroughly before adding to recipes.

Ingredients

1 tbsp olive oil
1 small brown onion, diced
2 garlic cloves, crushed
500g pumpkin, cut into 1cm cubes
800g red lentils, presoaked, drained and rinsed
½ cup water or vegetable stock
600g bottle of organic passata
500g tofu ricotta
Pack of gluten-free lasagne sheets
2 cups loosely packed baby spinach

TOFU RICOTTA
1 block of firm tofu, drained
Juice of 1 lemon
4 tbsp nutritional yeast
½ cup of fresh basil leaves
1 tbsp dried oregano
Salt and pepper, to taste
2 tbsp olive oil

Method

1. Preheat oven 350℉ (180℃). Grease a 26cm x 20cm x 6cm baking dish.

2. Heat the oil in a large saucepan over medium heat.

3. Cook the onion until soft and lightly golden. Add the garlic and cook for 1 min.

4. Add pumpkin, lentils and stock.

5. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin & lentil mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick.

6. Meanwhile, make the tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed

7. Line the base of the prepared dish with a layer of lasagne sheets. Spread over some of the pumpkin & lentil mixture, then top with another layer of lasagne sheets. Spread with the ricotta mixture. Top with spinach, then cover with another layer of lasagne sheets.

8. Continue layering being sure to save some of the ricotta mixture for the top.

9. Spread over the reserved passata to cover completely and top with the remaining ricotta.

10. Bake for 30-45 mins or until golden and cooked through. Serve with seasonal greens.

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