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Raw Vegan Chocolate Raspberry Cheesecake

Raw Vegan Chocolate Raspberry Cheesecake

Kate Parker | July 15, 2020

This vegan cheesecake is easy, delicious, based on healthy wholefoods, and a TOTAL crowd pleaser!




¼ c shredded coconut
½ c raw almonds
1 tbsp coconut oil
1 tbsp cacao powder
4 medjool dates
¼ tsp salt
1 tsp water

Cashew cream cheese filling
1.5c cashews soaked for four – eight hours and drained
Zest of 1 orange (optional)
3 tbsp cacao powder
4 medjool dates, pitted
2 tbsp coconut oil
¼ tsp salt
⅓ c water

½ cup frozen raspberries



1. Line a 8-10 inch cake pan with baking paper.

2. Make the base first by adding all ingredients into the bowl of a food processor. Process until the mixture comes together.

3. Press the base mixture into the bottom of the pan to make an even layer. Use the back of a spoon to level out.

4. Dot filling with frozen raspberries, evenly spaced around.

5. Put into the freezer to set.

Next, make the creamy cheesecake filling.

6. Add all the ingredients, except the water, into the jug of a high speed blender such as a Vitamix. Process on a slow speed to mix together, tamping as needed, then add 2 tbsp of water at a time and increase speed until you have a smooth mixture, the texture of thickened cream.

7. Take out base from freezer and pour the mixture on top. Use a silicone spatula to scrape all the mixture out, smooth the top down.

8. Put in the freezer to set for 2 hours.

You can keep the cheesecake in the freezer for up to 4 weeks in an airtight container. Just pull it out 20-30 minutes before you want to serve.

Sweet Potato Date Coconut Loaf with Sweet Tahini Frosting

Sweet Potato Date Coconut Loaf with Sweet Tahini Frosting

Jacqueline Alwill | July 12, 2020

Is there actually anything a sweet potato cannot do????? Wedges, mash, roast, salad, noodles, brownies – cake! Rich in nutrients such as beta-carotene and Vitamin C to support eye health, immunity, growth and development – vital for everyone. Delicious in so many ways including this beauty. If in need of more inspiration plenty of SWEET POTATO recipes on the blog here too.

This recipe makes 1 loaf and is gluten-free, dairy-free and vegetarian


⅓ cup extra virgin olive oil
⅓ cup honey or maple syrup
3 free range eggs
1 tablespoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
2 cups grated sweet potato
1 cup dried dates, roughly chopped
1 cup gluten free flour
1 cup shredded coconut

3 tablespoons tahini
1 tablespoon maple syrup
2 tablespoons soy or nut milk
Shredded carrot or coconut flakes (whatever is on hand!) and sesame seeds

Heat oven to 180C.

Line a loaf tin with greaseproof paper.

In a large mixing bowl whisk together olive oil, honey or maple, eggs, vanilla, baking powder and all spices until creamy.

Add grated coconut, chopped dates, gluten free flour and shredded coconut and mix again.

Pour into lined loaf tin and place in oven to cook for 45-55 minutes, using a skewer to test the middle to ensure it is cooked through.

Cool in tin for 30 minutes, then transfer to a wire rack to cool completely.

Whilst cooling whisk together ingredients for frosting.

Once loaf is cool, spread frosting over the top, finishing with shredded carrot or coconut flakes, or both as you wish and some sesame seeds.

Store in fridge up to 4 days.

Zingy Gluten-Free Flourless Orange Almond Cake

Zingy Gluten-Free Flourless Orange Almond Cake

Brenda Janschek | July 7, 2020

In this cake I use the entire orange, peel, juice and pulp. It’s so zesty and delicious and easy to make.

This Flourless Orange Almond cake is gluten-free and refined sugar-free, it’s moist and delicious and a real crowd pleaser. I also threw a carrot in for some extra goodness, gotta love a sneaky veg!
It’s perfect to eat at any time of day but we’ve been enjoying it with a dollop of cream after dinner whilst watching Stranger Things with the family. It would be perfect served with a cup of tea when having a friend drop in is no longer a thing of the past!

Prep Time: 20 mins
Cook Time: 1 hr


1 orange, unpeeled and coarsely chopped
1 medium carrot
125 grams unsalted butter, softened
¾ cup sugar, I used rapadura sugar (the cake isn’t overly sweet so add an extra 1/4 sugar if you think your family will prefer)
4 eggs
1 tsp vanilla extract
2.5 cups almond meal
2 teaspoons baking powder
¼ tsp ground nutmeg
1 tsp cinnamon powder
1 tsp ground ginger
Pinch salt


1. Preheat oven to 175 degrees C.

2. Grease and line the base and sides of a 22cm round spring-form cake pan.

3. Place orange and carrot in food processor and process until finely chopped (thermie speed 8 for 20 seconds)

4. Add butter, sugar, eggs and vanilla. Process until well combined. (thermie SP5/15 seconds) Add almond meal, baking powder, spices and salt. Process until well combined.(thermie SP5/15 seconds).

5. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean, spinning half way.

6. Cover with foil and continue cooking if the top browns too quickly.

7. Cool in pan for 30 minutes then turn onto wire rack to cool completely.

8. Slice and serve.

Delicious Dairy Free Dill Cashew Cheese

Delicious Dairy Free Dill Cashew Cheese

Kate Parker | July 4, 2020


 This is my GO TO cashew cheese recipe! It’s a total crowd pleaser and super easy to tweak to your tastes. It can be used as a spread, a dip, to be dolloped on pizza instead of dairy cheese, used as a pasta sauce – so many options!

For Spanish and Mexican style dishes I like to take out the dill and add some smoked paprika. For Italian, I up omit the dill and add some basil and extra olive oil.

You can leave out the herbs and spices and just make a straight up cheesy sauce which can be used for mac & cheese, or thinned out with extra water for au gratin.

You can even add more water and cook off the mix with some tapioca flour and agar blended in to make a set cheese. Maybe I’ll get that variation as a recipe up onto the website in the future for you! Pop in a comment if you’d like it.


1.5 c cashews, soaked for 6-8 hours
4 tbsp nutritional yeast
4 tsp apple cider vinegar
1 tbsp olive oil
1 small clove of garlic, chopped
½ tsp salt
½ c chopped dill
4 tbsp water

1 tbsp extra olive oil


1. Add cashews, nutritional yeast, acv, olive oil, garlic, and salt to a high speed blender or Thermomix.

2. Process until smooth, scraping sides, or tamping as needed. As you start to process add water 1 tablespoon at a time, until you achieve a smooth, creamy consistency.

3. Add dill and process on low until well combined. Taste and adjust seasoning as desired to get the right balance of freshness, saltiness, cheesiness and tang. Add more nutritional yeast for a more cheesy flavour.

4. Pour into a jar and level out. Top with tbsp of olive oil to preserve in the fridge for up to a week, or divide into smaller jars and freeze for use as desired.

Thermomix Vegan Lemonlicious Frosting

Thermomix Vegan Lemonlicious Frosting

Ellen Babauskis | July 1, 2020

Sweet and creamy, with a lemony tang. This frosting is 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.

This recipe makes 1.5 cups of icing and is:
+dairy free
+gluten free
+egg free
+soy free
+crap free
+artificial ingredient free


200g cashews, soaked for minimum 6 hours in water and drained
Rind of 1 lemon
100g white sugar or raw sugar, milled until fine
140g coconut cream
40g coconut oil
2 tsp lemon juice
2 tsp vanilla extract


1. Place lemon rind and 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, 37C, speed 1.

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

4. Blend for further 30 seconds, speed 8. Refrigerate for minimum 40 minutes before using.

5. Your icing will stay soft and spreadable in the fridge for up to a week, so this is a great recipe to make in advance. Use to ice our Individual Carrot Cakes or our Easiest Lemon and Poppyseed Cake. Enjoy!

Thermomix Wholefood Chicken Stock Powder

Thermomix Wholefood Chicken Stock Powder

Alyce Alexandra | June 30, 2020


Recently, I’ve found myself cooking with a lot of chicken-style stock cubes. These add big flavour to dishes with pretty much no effort… so you can imagine I’m a fan! But, I really disdain purchasing them… the individual wrapping for each cube, the palm oil… eek. It’s not how I like to cook (or eat!). So, like many of my best recipes, I set about making a HOMEMADE version! And I’m pretty chuffed with the results, if I do say so myself.

My version is –
MSG free
Palm oil free
Gluten free
Dairy free
Soy free
Nut free
… and it tastes just like CHICKEN STOCK POWDER!
Whip up a batch and store it in a jar in the pantry. Use 2 teaspoons whenever a recipe calls for a stock cube. Perfect!
This recipe makes 2 cups


200g salt (fine or rock salt)
2 tbsp dried parsley flakes
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp nutritional yeast flakes
1 tbsp brown sugar or coconut sugar
1 tbsp yellow mustard seeds
2 tsp dried thyme
2 tsp celery seeds
1 tsp ground turmeric


1. Place all ingredients in TC bowl, mill for 2 minutes, speed 10.

2. Store in an airtight glass jar. Use whenever stock cubes or stock powder is specified in a recipe (2 tsp per stock cube). Healthier, better for the environment, cheaper!

Want more of my pantry-staple thermie recipes? Check out my cookbook ‘Everyday Thermo Cooking’.

Light & Fluffy Wholefood Coconut Blueberry Muffins

Light & Fluffy Wholefood Coconut Blueberry Muffins

Sharon Selby | June 30, 2020

These light and fluffy muffins are perfect for school lunch boxes as they are nut-free. They’re also incredibly nutritious made with natural wholefoods. You wouldn’t even notice they don’t contain any flour, dairy, grains or sugar. Also perfect for anyone following a paleo lifestyle. These stay fresh in the fridge for 3 days and also freeze well.
Share the post “Coconut Blueberry Cupcakes”
Coconut Blueberry Cupcakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 9


2 ripe bananas mashed
2 eggs
1 teaspoon vanilla extract
⅓ cup coconut oil, melted
1 tablespoon maple syrup optional
⅓ cup coconut flour
2 tablespoons of chia seeds
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅓ cup of frozen organic blueberries


1. Preheat oven to 350° and grease/line a 12 cup muffin tin.

2. In a blender add the bananas, oil, maple syrup, eggs, vanilla and chia seeds until a smooth consistency. It’s also fine to do this by hand.

3. If using a blender add the remaining dry ingredients and mix until well combined.

4. Otherwise place the dry ingredients into a bowl, mix and add the wet ingredients and mix well until you have a smooth batter.

5. Fold in the blueberries at the end.

6. Spoon the batter evenly into the muffin cups.

7. Decorate with a sliced banana and a sprinkling of chia seeds.

8. Bake for 20 – 25 minutes until a toothpick inserted in the center of a muffin comes out clean (unless it hits a blueberry).

9. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely

Super Easy Wholefood Chickpea Tuna

Super Easy Wholefood Chickpea Tuna

Megan Garner | June 29, 2020

This chickpea tuna is my new obsession. It’s a delicious and fish free alternative to tuna – and could not be easier to make! Use it to spread on sandwiches or add to a salad. 

With all the new alternatives to animal products on shelves it can be tempting to try them out, ignoring all of the additives and preservatives, so it’s wonderful to know we can make delicious and nourishing alternatives at home.


1 can chickpeas, drained and rinsed
1 Tbsp nutritional yeast
1 tsp dulse flakes
1 clove garlic
1/2 lemon juiced
Crack of salt and pepper



1. Add all ingredients to food processor and blitz until smooth. Yep, it’s just that easy! If you prefer more texture, just pulse until all ingredients are chopped and combined.

2. Spread on a sandwich or add to salads and enjoy!

Pumpkin Quinoa Salad with Maple Hemp Dressing

Pumpkin Quinoa Salad with Maple Hemp Dressing

Jacqueline Alwill | June 18, 2020

Juiciest of salads right here, if I could deliver its deliciousness through the screen I would!

Tips: Whilst I’ve used pumpkin you could go sweet potato instead and if no corn is handy then sub out corn for roast carrot and quinoa for rice and olive oil for hemp oil and this would still taste absolutely amazing!

This recipe serves 4-6 as a side


800g jap pumpkin, cut into 1-2cm chunks
2 tablespoons olive oil
½ cup (80g) quinoa, rinsed
2 cobs corn, kernels sliced from cob
¼ cup pepitas
¼ cup sunflower seeds
4 asian shallots, finely sliced, white part only
½ cup mint leaves, finely sliced
½ small bunch coriander, roots and stalks, finely sliced
sea salt and black pepper

Maple hemp dressing
2 tablespoons hemp seed oil
3 teaspoons apple cider vinegar
2 teaspoons maple syrup


1. Heat oven to 200C and line a large baking tray with greaseproof paper, place pumpkin pieces on tray drizzle with olive oil, season with sea salt and place oven to cook for 15 minutes.

2. Cook quinoa with 1 cup water until tender, fluff with a fork and set aside.

3. Cook the corn, pepitas, sunflower seeds in 1 teaspoon olive oil in a frypan for 4-5 minutes, or until lightly toasted.

4. Whisk ingredients for dressing together in a small bowl or shake in a jar.

5. Make salad by tossing cooked pumpkin, quinoa, corn, seeds, shallots, mint leaves, coriander and dressing together in a large bowl. Season with salt and pepper and serve.

Hot Chocolate Cacao Pancakes

Hot Chocolate Cacao Pancakes

Chalimah Jeanne | June 16, 2020

Organic Merchant offers a consciously created range of healthy raw cacao infusions, designed to improve mental acuity and physical performance. Each cacao drink blend has been crafted by Chalimah Jeanne, our naturopath and herbalist.

Our range of raw cacao powder blends offers a tasty, healthier alternative to classic drinking chocolate and has an incredibly rich mouthfeel. Choose from six different varieties, naturally high in vitamins, minerals, antioxidants and anti-inflammatories, promoting energy, vitality and longevity.

Try including them in this gorgeous pancake recipe!


1 cup buckwheat flour
4 heaped tsp DUST infusion of your choice
1 tsp baking soda
2 tbsp coconut sugar (optional)
1 to 1 ½ cups plant mylk


1. In a large bowl, combine all the dry ingredients and stir well.

2. Whisk in mylk to create a batter.

3. Set stove top to medium and add butter/coconut oil in a pan.

4. Gently pour ⅓ cup of batter into the pan using a ladle/large spoon to create pancakes roughly the size of an orange.

5. Flip pancakes over once bubbles have risen on the surface.

6. Set / stack cooked pancakes on a wire rack or plate and continue until batter is finished.

Serve with fresh banana and maple syrup!


Thermomix Super Spiced Potatoes

Thermomix Super Spiced Potatoes

Alyce Alexandra | June 14, 2020

During the week I write about food, on the weekends I grow it! And nothing makes me happier. I may work in the kitchen all day, but it’s the garden that’s taught me the most about food. Truly understanding seasonality, quality, variety and nutrient profile, respecting how precious food really is and giving thought to the soil it grows in, the farmers that tend to it, the bees that pollinate it, the animals that contribute the fertiliser. Tomato and basil make the perfect pair in the kitchen, but did you know planting basil around tomato plants is a natural way to deter pests (and very effective in my experience!).

This past weekend I harvested 15kgs of potatoes, 5kgs of honey, eggs, dahlias, zucchini, eggplant, lettuce, basil, parsley, strawberries and tomatoes 😍 (I made a quick video in my instagram stories showing the honey harvesting step-by-step – check it out in my Instagram highlights!). 🥬🐝💕🐥🐛🍎


I took red, purple and kipfler potatoes them straight into the kitchen and roasted them up with Indian-inspired spices and lots of olive oil (all mixed through in the Thermomix!). Once they were hot and crispy I tossed through some currants for sweetness. They were divine…. a little sweet, a little spicy, a little salty, soft on the inside, some little crispy bits on the outside. So of course, I wanted to share the recipe with YOU! Now, of course, you may not have your own freshly harvested red and purple potatoes, but I reckon some kipflers from a market or farmers market will be just as good! And if you’re interested in growing potatoes, you can buy ‘potato sacks’ and literally grow them on the patio. How much fun would that be!

This recipe is:

+ vegetarian
+ vegan
+ dairy free
+ gluten free
+ soy free
+ nut free
+ egg free
+ serves 4


40g olive oil
2 tsp salt flakes
1.5 tsp coriander seeds
1.5 tsp cumin seeds
1 tsp curry powder
1 tsp ground turmeric
1 tsp chilli flakes (optional)
1kg mixed potatoes, cut into bit-size pieces (or just kipfler potatoes)
60g currants


1. Preheat oven to 210°C.

2. Place oil, salt, coriander seeds, cumin seeds, curry powder, turmeric and chilli flakes in TC bowl, mix for 5 seconds, speed 7.

3. Add potatoes, mix for 10 seconds, reverse speed 2. Transfer to a large baking tray (or two smaller ones) lined with a silicone baking mat and roast for 25 minutes.

4. Remove from oven and toss through currants. Serve immediately, or fridge for later (they’re also delicious cold in lunchboxes and salads!).

Another simple, delicious, fresh recipe for you to cook in your Thermomix or thermo cooker! Just like the 93 recipes in my latest cookbook Thermo Cooker Fresh Favourites – this book is all about fresh, but also all about flavour! There are tasty pizzas, curries, cakes, soups, salads, breads, drinks and more, all with fresh twists and all sure to satisfy. And with freezer-friendly meals, fermenting and preserving recipes and ways to use up leftovers, you’ll be eating better, saving money, wasting less food and doing your bit for the environment with these quick and fuss-free recipes.

Let me show you how to get the most out of your thermo cooker, using it to cook tasty and nutritious fresh food for you and your family ❤️

15 Minute Char-grilled Brussels Sprouts

15 Minute Char-grilled Brussels Sprouts

Georgia Harding | June 9, 2020

Don’t write the humble Brussels sprout off – chargrilled and tossed in a delicious dressing, this very nourishing vegetable is de-licious!

Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Serves: 4


12-15 brussels sprouts
1 tsp dijon mustard
3 tbsp lemon-infused olive oil (I like Cobram Estate brand from all supermarkets)
2 tsp red wine vinegar


1. Prepare you Brussels Sprouts by trimming the stalks and stripping the outer leaves. Cut lengthways in half.

2. Heat the chargrill on your BBQ to high. Cook the sprouts very quickly, just until the outer leaves are blackening.

3. In a small bowl mix the mustard, lemon infused olive oil and vinegar. Toss through the Brussels Sprouts to coat and serve immediately.


The best ways to cook them – first and foremost – QUICKLY. Overcooking them results in the release of the stinky (though very healthy) glucosinolates which has most likely turned you off this vegetables in the past. Other ways I like to cook them include:

– BBQ’d
– Stir-fried
– Roasted
– Steamed

Other flavours that work well with Brussels Sprouts

– Toss through with crispy bacon
– Mix with caramelised onion and balsamic vinegar
– Nice with grated parmesan or another strong flavoured cheese