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Creamy, Spicy, Smoky Red Lentil Hummus

Creamy, Spicy, Smoky Red Lentil Hummus

Kate Parker | April 5, 2020

 No chickpeas on hand? No worries! This hummus is made with red lentils instead and is whipped into a creamy, spicy, smokey delicious dip with the addition of smoked paprika and cayenne. Cayenne packs a bit of a punch, so take it easy and add gradually, tasting as you mix. 

Want to make it a full pantry challenge? Switch the lemon juice for apple cider vinegar and switch the garlic for garlic powder or black garlic.

Make 1 day before you want to eat, or at least a few hours, to give the flavours a chance to marry. Keep in an airtight container in the fridge and cover with a layer of olive oil to preserve for up to a week.

Freeze in batches and defrost as needed to portion out the mixture.


1 cup dried red lentils, soaked in water for 30 minutes. Rinsed and drained.
2 cups water
4 tbsp tahini
Juice of 1 small lemon
3 tbsp tablespoon olive oil
2 garlic cloves, smashed
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ tsp cayenne pepper (optional)
Good pinch of salt


1. Once lentils have been rinsed and drained add them to a heavy based saucepan with water & bring to a boil. Reduce to a low simmer, and cover, stirring occasionally.

2. Cook for 20-30 minutes, until lentils are soft and cooked through.

3. Leave to stand until cold. Lentils should thicken and solidify into a paste-like consistency. This should take 1-2 hours, depending on the temperature. If you want to speed up the process, spread lentils onto a baking tray and pop in the fridge. 

4. Add lentils and all other ingredients to a food processor or blender and blend until smooth.

5. Taste for seasoning and adjust to your tastes.

Simple Dairy-Free Easter Eggs

Simple Dairy-Free Easter Eggs

Sharon Selby | April 5, 2020

Being dairy free doesn’t mean being deprived.

In fact, this recipe is so convenient on a number of levels. Its so easy to make, it has just three core ingredients and takes no more than 10 minutes to prepare. It’s quicker and less stressful than going to the shops to buy Easter Eggs…oh and cheaper too!

This year I’m just making a batch of these and popping them in little baskets and glass jars wrapped in ribbon and handing them to my dear friends. You think? No way! I’m making them and then I’m going to eat them all…myself. After all they’re really good for you and so tasty.

So here’s why these little Easter treats will compliment your well being and why you can eat them guilt-free. And yes maybe I’ll share them…

Did you know that cacao powder (especially the raw organic type):
– Has 40 times the antioxidants of blueberries?
– Has the highest plant based source of iron?
– Is full of magnesium to support a healthy heart and brain?
– Has more calcium than cow’s milk per gram?
– Is a natural mood elevator and antidepressant?

I should add you won’t be put off by the coconut taste as its surprisingly so subtle. I’m not a fan of coconut in desserts and you really don’t notice it here. Also, these chocolates don’t melt straight away in your hands. They actually hold their shape so give them a go this Easter or any occasion.

So let the chocolate factory begin!

Prep Time: 10 minutes
Servings: 30 mini chocolates


4 cups desiccated coconut or 1 cup coconut butter
3 tablespoons honey or brown rice syrup
2 tablespoons raw cacao powder
Pinch of salt optional but tasty
Teaspoon vanilla extract


1. If you’re using desiccated coconut, pop it in your high-speed food processor and blend on high until it resembles melted white chocolate. If you’re using coconut butter blend as well to loosen it up a bit before adding the remaining ingredients.

2. Add the remaining ingredients in the processor with the coconut and blend until it’s all combined and resembles milk chocolate.

3. Spoon teaspoons of the chocolatey mixture into silicon moulds and use your fingers to gently press down and smooth over the tops.

4. Place in the fridge to set.

Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.

Raw Chocolate Easter Nests

Raw Chocolate Easter Nests

Georgia Harding | April 3, 2020

These cute little chocolate baskets are a healthy Easter treat or dessert that are really easy to make and something the kids can help you with too.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Serves: 10


300 g slivered almonds -toasted
200 g shredded coconut (2 cups) toasted
100 g raw almonds (1 cup) or hazelnut meal

Raw chocolate

200 g cacao butter (1 cup) or raw, extra virgin coconut oil (or a combination of 100 gram of each), melted
30 g cacao (⅓ cup) unsweetened Dutch process or raw
2-6 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)


1. Toast your almonds and coconut.

2. Melt the cacao butter or coconut oil over a very low heat, either in a small pot or Thermomix (temp 50, speed 1) until just melted.

3. Add the cacao powder and rice syrup, mix until well combined and the syrup is dissolved.

4. Combine the slivered almonds, coconut, and nut meal in a bowl. Add the raw chocolate and stir until well combined.

5. If you would like a darker nest, add a tablespoon or two more cacao.

6. Line a muffin tin and press one tablespoon of the mix into the base. Add another tablespoon (approx.) and press into the sides to make a small basket.

7. Place in the freezer immediately to set. Once set, remove the muffin casing and keep in an airtight container in the freezer until ready to serve.


– filled with small chocolate easter eggs
– filled with double cream or cashew nut cream and berries for an Easter dessert (my plan for Easter Sunday dessert)
– make an easy berry coulis by pureeing any red berry with a tablespoon of water or cream (or your favorite liquor for an adult’s version). Push it through a sieve to remove the seeds


Replace the almonds with more shredded coconut or toasted sunflower seeds and the meal with desiccated coconut.

Choose rice malt syrup as your sweetener

Feeling lazy
You can sub the raw chocolate with a good quality dark chocolate melted. You can omit the almond meal if using regular chocolate.

Alyce’s Thermomix Easter Buns

Alyce’s Thermomix Easter Buns

Alyce Alexandra | April 3, 2020

It’s true, I’ve gone 10 years as a recipe creator and never once dived into the realm of hot cross buns… not because I don’t love them (I really love them!!), but more because there are already so many good recipes out there. I only want to create content that adds VALUE!

Well this year (after some serious nagging!) I’ve taken to task, and created and delicious and dense egg-free and dairy-free Easter bun, and I’m really impressed with the results! Jam-packed with dried fruit and delicious spices, these buns are much more complex than your standard supermarket offering… the ‘plush’ version!

They also use all pantry-staple ingredients meaning you can whip these up at a pinch, no matter what the time of year!

This recipe is vegetarian, nut free and can be made dairy free, vegan, and soy free. The recipe yields 12 buns.


3 tsp dried yeast
100g raw or rapadura sugar
250g milk of choice
80g olive oil
5 tsp mixed spice
1 tsp fine salt
450g baker’s flour
180g combined weight of mixed sultanas, raisins and currants
50g apricot jam (optional)
20g water


1. Place yeast, sugar and milk in TC bowl, heat for 3 minutes, 37°C, speed 2. Allow to stand in TC bowl for 10 minutes.

2. Add oil, spice, salt and flour, mix for 6 seconds, speed 6.

3. Knead dough for 2 minutes, dough function, while slowly adding the fruit through the hole in the lid. Transfer mixture to an oiled bowl, cover and allow to double in size, approx. 1 – 2 hours (ensure to put in a warm spot or use the warmer function on your oven).

4. Once doubled in size, remove dough from bowl and divide into 12 pieces.

5. Roll each into a tight ball, tucking the dough underneath to create tension.

6. Arrange buns on a baking tray lined with baking paper or a baking mat, allowing minimum 1cm space between each. Cover with a tea towel and allow to rest for 1 hour.

7. Preheat oven to 180°C. Bake buns for 25 minutes.

8. Place jam and water in TC bowl, heat for 3 minutes, 70°C, speed 2. Once buns are out of the oven, brush with apricot jam glaze.

Allow to cool on a wire tray for a minimum of 15 minutes before serving.


The apricot glaze in step 6 is totally optional but will give your buns that shiny top!

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

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. 


1 large brown onion finely chopped
6 cloves garlic minced
1 large thumb ginger minced
2 tsp ground turmeric
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 


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.


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)


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.


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


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



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!


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)


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


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


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.


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


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


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)


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.