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Warming Winter Pear & Ginger Crumble

Warming Winter Pear & Ginger Crumble

Brenda Janschek | June 16, 2019


Mother Nature helps us keep toasty in the colder months with the aid of warming spices like ginger and cinnamon, which not only nurture our bodies but also make a perfect flavouring for Autumnal and winter produce like pears.

In this recipe, a humble crumble is elevated by the combination of fresh, in-season pears, with the warming spices and the buttery, oat topping. This unpretentious dish bursting with flavour and at the same time, calm the soul.

Enjoy warm or cold for breakfast or dessert with cream, ice-cream and/or custard.

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Serves 6


5 just-ripe pears, peeled, cored and thinly sliced
1 tablespoon lemon juice
1 tablespoon peeled and freshly grated ginger or 1 tsp ground ginger
¾ cup wholemeal flour
1 cup rolled oats
¼ cup ground almonds or desiccated coconut
⅓ cup rapadura sugar
1 teaspoon cinnamon powder
Pinch of salt
½ cup butter


1. Preheat the oven to 180 C. Butter a 20cm x 25cm baking tray.

2. In a mixing bowl, combine the flour, oats, ground almonds or desiccated coconut, sugar, cinnamon, salt and butter

3. Rub the butter into the mixture until it’s a bit clumpy (get the kids involved!)

4. Combine the sliced pear, lemon juice and ginger in the baking tin and sprinkle the crumble topping over the pears.

5. Bake crumble until the pears are tender and the topping is golden brown, about 30 minutes.

6. Cool for 5 minutes before serving.


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

Pump Up the Nutrients with this Quinoa Fruit Crumble

Pump Up the Nutrients with this Quinoa Fruit Crumble

Laini Oldfield | June 10, 2019

Our family are fruit crumble l-o-v-e-r-s. Dessert, breakfast, school lunches…. doesn’t matter. With all the goodness in this meal, you don’t need to reserve it for dessert!

You’ll sense the difference between this crumble and the ultra-sweet supermarket versions. And everyone I’ve served this up to says they love it. It’s delicious and they can sense it’s doing their insides some good! Even my super honest nieces and nephews agree 😉

This is a super versatile recipe! A few notes:

  • Use whatever fruit you have on hand
    A great ‘make the day before you go food shopping’ meal, you can use whatever in-season fruit you have left over from the week. I used about 8 small apples, a small tray of rhubarb, a cup or two of frozen berries and a few random strawberries I had sitting in the fridge. Pear and rhubarb go great together FYI.
  • Add whatever ‘boosters’ you have on hand
    I’ve included a few nutritional ‘boosters’ in this recipe because I love to squeeze ’em in at every chance I get! I used hemp seedschia seeds and maca powder here. You can sub them out altogether or swap ’em out for something else. Use your health needs for motivation. For example, if you’re working on your gut – you might like to add a little slippery elm powder and banana flour. Immune system need a boost? Throw in some of nature’s vitamin C powder – camu camu powder!
  • Leave the sugar out or add it in. It’s up to you and your taste buds!
    I often leave the coconut sugar out and just sprinkle a little maple syrup over the top. 
  • The addition of quinoa gives this meal a crazy super nutrition boost, but if you prefer a more crispy, crumbly topping, try subbing it out for oats – still totally nutritious.



  • Fruit of your choice (see note above)
  • Juice of 1 x lemon
  • 1 tspn ground ginger (any excuse to add the super healing ginger in – the better!)
  • A drizzle of rice malt syrup (for extra sweetness without the fructose. Use maple syrup / coconut sugar if you don’t have rice malt syrup on hand)
  • A splash of water if needed.
To serve
Yoghurt / cream / ice cream of choice.


1. If you don’t have cooked quinoa on hand, pop that quinoa on the boil now (1 cup quinoa : 2 cups water. Once it boils, reduce to a simmer for about 15 mins or until all the liquid is soaked up. Fluff with a fork).

2. Preheat oven to 180°C. 

3. Chop fruit into pieces around 2cm wide and pop into a fry pan on low-medium heat with the rest of the filling ingredients.

4. Let simmer for a few minutes until partly cooked, but not mushy.

5. While that’s goin’ on, throw together the crumble ingredients and add in the cooked quinoa.

6. Assemble the crumble by layering the fruit (with the juices from the pan – don’t leave that behind!) on the bottom of a large baking dish, and pop the crumble mixture on top.

7. Cook for 15 mins, or until you feel the top is cooked / browned / crispy enough.


Enjoy that bowl of delicious real food goodness!

Chocolate Bean Pudding for Breakfast – Yes Please!

Chocolate Bean Pudding for Breakfast – Yes Please!

Belinda Smith | June 10, 2019


Gasp, shock, horror!
I have processed food in my house!
I have gluten-free Weetbix in my pantry and puffed rice. And rolled oats, organic rice cakes, and brown rice crackers.

My approach to eating well is this – eat mainly vegetables, some fruit, nuts, seeds, good quality eggs and meat and minimise processed packaged food. When it comes to processed packaged food, I choose them consciously by understanding what’s in them. They are a minimal part of our diet, but they are what I call my fall-back food. You know, for the times when the wheels fall off or you’re in a mad rush.

This week I have been short on time and so the bus-hold has had porridge and Weetbix most days for breakfast. Today, I didn’t have to rush madly so I wanted to make a breakfast which was a little special. The result was this Chocolate Bean Pudding. It’s loaded with protein and good fats to keep our tummies full for longer – just what we need because we’re driving for about 3 hours today.


½ cup sunflower seeds
2 tbsp chia seed
400g can red kidney beans
2 frozen bananas
½ medium avocado
½ cup of coconut milk
2-3 tbsp cacao powder
pinch of cinnamon
1 egg
1 tbsp of sweetener of your choice (rice malt syrup, raw honey or maple syrup)*
fresh fruit and pepitas to serve
* our family’s palates have adjusted over time to not require a lot of sweetness. If you’re not quite there yet, you may wish to add a little more sweetness to this.


1. Add sunflower seeds and chia seeds to a processor and blitz until it’s a fine meal.

2. Rinse and drain the red kidney beans, then add them to the processor.

3. Add the rest of the ingredients.

4. Using high speed, combine all the ingredients until they are ‘mushed’ (technical term) together.

5. Now use medium speed for 2-5 minutes to make the pudding the consistency your family would prefer (I left mine a little textured – our daughter liked it, our son not so. I needed it to be smoother for him).

6. Divide the pudding up into 4 bowls and serve with fresh fruit and a sprinkle of pepitas.


Another 3 Ways

Add more liquid along with some ice to turn this into a smoothie

Add a good dollop of this on top of cereal to make your cereal breakfast more nutritious

Enjoy for dessert with some fresh berries and shaved dark chocolate.

This could also be a dessert or even put in the lunchbox for school.

Winter Warmer! Easy & Kid-Friendly Coconut & Veggie Soup

Winter Warmer! Easy & Kid-Friendly Coconut & Veggie Soup

Alexx Stuart | June 6, 2019


Sometimes you just want a 15 minute meal, start to finish. You might also want that same meal to be nourishing, filling, soothing and delicious – Not too much to ask! This lazy soup is just fab if you have a few wilted greens, left over veggies or beautiful fresh veggies you want to celebrate and make use of. The point is, it’s quick, idiot proof and it’s all of the above criteria!

So delicious. I hope you think so too!

Real Food. Fast. Happy People!

This recipe serves 4-6 people.


1 tin BPA-free coconut cream
2 litres veggie or chicken stock (if you use veggie stock then this dish is vegetarian & vegan-friendly)
2 cloves garlic, whole is fine!
½ bunch fresh parsley or coriander
4 cups assorted greens
Some leftover roast veggies, some limp veggies, a couple of zucchini, roughly chopped, maybe some broccoli, spinach (whole leaves fine, just tear them and pop in).
Some fresh coriander, spring onion and/or croutons for garnish (optional. gluten free of course if you do better without gluten like me!)
Salt to taste



Put a saucepan on the stove on medium heat and if you have time, chop an onion roughly and sizzle for 5 minutes (not, however, essential to the soup!)

Add the chicken stock, 1/2 tin coconut cream (or the whole lot for added richness and full coconut flavour)

Add your veggies, herbs and 2 garlic cloves.

Simmer 10 minutes and switch off the heat.

Get the stick blender out and whizz everything into a creaminess in the sauce pan.

Salt to taste


Serve in bowls and garnish with fresh herbs if you have them at hand.


Serve with your favourite crusty bread, gluten free loaf or enjoy in a cup – plenty of nourishment per serve to do away with the bread altogether!


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

Cold Killer Elixir

Cold Killer Elixir

Jordan Oldfield | June 3, 2019

THIS awesomeness is what we have affectionately dubbed the “Cold Killer” in our house.

It’s Jordan’s creation that’s getting quite a name for itself! Friends and family come running for it when they’re sick.

It’s not for the faint hearted, and it’ll stop any colds and flu’s in their tracks!

(You can down play it by watering it down, adding more honey and less cayenne pepper).

1 tbsp grated fresh ginger 
1 tbsp grated fresh turmeric (or turmeric paste)
1 lemon, juiced
1 tbsp raw honey
1/2 tsp cayenne pepper (to activate the turmeric)
500ml Water


Add all ingredients to water, heat to desired drinking temp.
Easy Vegetarian Curry

Easy Vegetarian Curry

Katherine McCoy | June 3, 2019


2 tbsp ghee (or coconut or olive oil)
1 brown onion, diced
2 cloves garlic, crushed
2cm piece ginger, grated
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground cardamom
1 tbsp curry powder
3 tbsp tomato paste (or a large tin of crushed tomatoes)
3 cups vegetable stock
400ml tin coconut milk
6-8 cups chopped vegetables – eg cauliflower, sweet potato, eggplant, pumpkin, zucchini
3/4 cup dried red lentils, rinsed
1 ½ cups frozen peas (you can also use lots of spinach instead to give it a fresh green boost at the end)



  1. Add ghee to large deep saucepan/stockpot and heat to medium. Add onion and cook for a few minutes to soften. Add garlic and ginger and cook for a further two minutes.
  2. Add spices and fry for another minute until fragrant.
  3. Add tomato paste and fry another minute, stirring.
  4. Add stock, lentils, coconut milk and vegetables (except peas).
  5. Simmer over a low-medium heat until vegetables have softened. The longer you can leave it, the more flavour will develop. I like to cook it for at least an hour, but it’s a fairly hands-free hour – just an occasional stir and check.
  6. Stir through peas 5-10 minutes before serving.
  7. Serve with basmati rice, cauliflower rice, naan or chapatti bread, yoghurt, pickles/chutneys, pappadums – whatever your favourite curry accompaniments.


Note from Laini: My family LOVE this recipe with dialled down spice intensity. I simply double all the liquids and they all happily slurp it up with some garlic flat bread. Mmmm! 

Protein Packed Savoury Broccoli Cheese Muffins

Protein Packed Savoury Broccoli Cheese Muffins

180 Nutrition | May 30, 2019


Not into sweet muffins? 180Nutrition has done it again with another delicious healthy recipe – savoury high protein, gluten free broccoli cheese muffins.

These are perfect for any lunchbox and will stop you reaching for those high carb fixes!

These are to die for hot out of the oven with a hint of rosemary and a knob of butter on.

Yours to own and eat in under 30 minutes.


3 eggs
2 tbsp butter or coconut oil
1 – 2 tbsp coconut, almond or whole milk
½ tsp salt
⅛ tsp pepper
1 scoop (the 180 50g scoop) coconut flour, almond meal or besan flour
1 cup chopped broccoli
¾ cup shredded sharp cheese of choice
1 tab parmesan
1 cup chopped parsley
1 scoop 180 Superfood Protein Blend (coconut)
Lemon zest of one lemon
1 tab lemon juice



1. Blend together eggs, melted butter, coconut milk, salt and pepper.

2. Whisk in the coconut flour and 180 until there are no lumps.

3. Fold in the broccoli, cheese, parsley and lemon juice and zest.

4. Pop into a muffin tray. Makes 4 good sized muffins

5. Bake at 180 degrees for about 30min.

6. These are delicious lunch box additions.

Share your baking creations with us on Instagram with #myTWC

Spicy Carrot Kimchi Salad

Spicy Carrot Kimchi Salad

Jacqueline Alwill | May 28, 2019


Bit of tongue twister if you say this one too quick, also very delicious for the tastebuds on your tongue.

I served this salad up for staff lunch the other, they loved, and to be honest I continued loving it over the weekend – it’s a keeper and eater for the days following without spoiling. Love that.

If sriracha is not on hand, use chilli and lemon in the yoghurt dressing, can also swap for a coconut yoghurt if you prefer dairy free and vegan.

This recipe is gluten-free, sugar-free & vegetarian, with a dairy free option and serves 4-6 as a side.



1kg carrots, sliced 5mm thick into coins
2 tablespoons olive or coconut oil, melted
1 cup quinoa, rinsed
½ cup peanuts, roughly chopped
200g cherry tomatoes, halved
4 asian shallots, white part only, finely sliced
1 cup mint leaves, shredded
2 teaspoons coriander seeds – or if none use fresh coriander leaf and stalk to taste
¼ cup kimchi (or more if you wish for a spicier experience)

Sriracha yoghurt

1 tablespoon sriracha sauce
½ cup natural greek yoghurt
Salt and black pepper
To serve: lemon wedges



1. Preheat oven to 200C, line a large baking tray with greaseproof paper and place carrots on the tray, drizzle with oil and place in oven to cook for 40 minutes.

2. Whilst carrots are cooking, cook your quinoa until tender. (I use 1.5 cups water to 1 cup quinoa as a ratio, bring to the boil and then reduce heat and cook uncovered until the water is absorbed, then fluff with a fork).

3. In a small bowl whisk together sriracha and yoghurt and set aside.
Once carrots are cooked, sprinkle quinoa over the tray, followed by tomatoes, mint, shallots, peanuts, coriander seeds and kimchi.

4. Dollop or drizzle sriracha yoghurt over the top, season with sea salt and black pepper and serve with lemon wedges on the side.



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

Share your healthy salads with us on Instagram with #myTWC


Whip Up These Healthy Tempeh and Potato Tacos

Whip Up These Healthy Tempeh and Potato Tacos

Ellen Babauskis | May 25, 2019


This delicious taco recipe is perfect for a Mexican entrée, snack, or for a whole meal itself. Super satisfying, easy to make and full of flavour it won’t disappoint!
This recipe is: vegan, vegetarian, gluten free option (use gluten-free tacos), dairy free & serves four.


1 brown onion, peeled and diced
2 cloves garlic, peeled and finely chopped/minced
1 large red capsicum, diced
10g olive oil
1 tsp chilli powder (or to taste)
2 tsp sweet paprika
1 tsp ground cumin
1 tsp salt
1 tbsp lime juice, plus extra lime wedges to serve
60g vegetable stock
650g red potatoes (about 4 large), chopped into bite-size pieces
300g tempeh, chopped into bite-size pieces
1 jar jalapenos, to serve
1 avocado, to serve
2 packets soft corn tacos, to serve. Or try this recipe for gluten-free tortillas, this one for wholemeal tortillas, or this one for corn tortillas.
Salsa, to serve



1. Preheat oven to 180 degrees.

2. Place diced onion, minced garlic, diced capsicum, oil, spices, salt, lime juice, stock, potatoes and tempeh, into a bowl and mix until combined.

3. Lay out on baking tray and cover with foil, bake for 20 minutes.

4. Remove foil and bake for another 15 minutes, or until potatoes are cooked and crispy.
Serve with soft corn tacos jalapenos, guacamole and your favourite salsa.


Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your delicious, wholefoods Mexican dishes with us on Instagram with #myTWC


Puffed Brown Rice & Blueberry Bites

Puffed Brown Rice & Blueberry Bites

Summer Hill Pantry | May 23, 2019


Do your kids love traditional rice crispy treats (think LCM bars) but you don’t love the nasties? These bites are for you!

Crispy fruit with a hint of coconut – they’re yummy in lunch boxes, for snacking at parties, something sweet after school, and even a quick breakfast option.



¼ cup coconut oil
3 tbsp honey
2 tbsp coconut cream
¼ tsp vanilla extract
3 cups puffed brown rice
¼ cup Summer Hill Pantry Blueberry Blitz Sprinkles
1 tsp Summer Hill Pantry Blueberry Sparkles



1. Mix Blueberry Sparkles with coconut cream, set aside.

2. Melt coconut oil and honey in a saucepan over medium heat.

3. Remove from heat. Mix in vanilla extract and coconut cream/blueberry sparkle mix.

4. Add Puffed rice and blueberry sprinkles. Mix well.

5. Press into silicone mini muffin moulds for bites or lined slice tin.

6. Freeze for an hour before removing from moulds.

7. Keep in an airtight container in the fridge or freezer.


Share your beautiful Summer Hill Pantry creations with us on Instagram with #myTWC!

Easy Thermomix 2 Minute Noodles

Easy Thermomix 2 Minute Noodles

Alyce Alexandra | May 19, 2019

Thermomix 2 Minute Noodles

Two-minute noodles… we’ve all been partial to them at some stage in our lives! But you know my motto, ‘homemade is always best’, so I figure if people want to enjoy their instant noodles – go ahead! Just make sure you’ve made them yourself.

While these aren’t quite ‘2-minute’ noodles, they are still darn quick clocking in at just 15 minutes.
The Thermomix or thermo cooker makes the broth so simple, but of course, you could make it on the stove.
Our stainless-steel food warmers are definitely the pick for keeping everything warm while the noodles soften, and the carry handle, lockable lid and cool-touch exterior mean it’s also the perfect vessel to serve straight from the table.

This recipe is:
vegan (option)
vegetarian (option)
dairy free
& serves 4



200g frozen mixed peas, carrots and corn
650g stock of choice (chicken, beef, vegetable, either fresh or stock powder)
40g miso paste
3 tsp celery salt
1 tsp parsley flakes
1 tsp onion powder
1 tsp garlic powder
½ tsp ground turmeric
600g instant ramen noodles or 200g of any of the awesome dried noodles in the TWC range


1. Place vegetables, stock, miso, herbs and spices in TC bowl, cook for 10 minutes, Varoma temperature, reverse speed 1, or until Varoma temperature is reached.

2. Meanwhile, rinse 2.2L stainless steel food warmer with boiling water to preheat and then place noodles in.

3. Pour stock and vegetable mixture over noodles and immediately cover with food warmer lid. Allow to stand, covered, for 5 minutes, then use a fork to separate noodles.

4. Take the food warmer over to the table, serve up and enjoy. Can add coconut aminos or tamari for extra saltiness and flavour.


Variation: For adults, serve with sriracha chilli sauce for a kick.

Note: Instant ramen noodles can be found in the fridge section of the supermarket or Asian grocer. You can substitute with any fresh noodle such as Singapore noodles or udon noodles, however the thinner the noodle the more authentic. You can also cook dried noodles from the TWC range on the stovetop and combine with the broth to serve.


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

Share your healthier versions of fast-food favourites with us on Instagram with #myTWC


Golden Gluten-Free Turmeric Waffles

Golden Gluten-Free Turmeric Waffles

Natural Evolution | May 18, 2019


A slight twist on an old favourite! Green banana flour is well known for making delicious, easy gluten free foods. These turmeric waffles are sure to get your taste buds and creative toppings going. Here’s our quick, easy delicious recipe to get you going!

Add more turmeric into your life with this easy and delicious waffle recipe! Cook them up without sweetener for a savoury waffle dish, or add lashings of maple syrup, coconut yoghurt and berries for a beautiful sweet brekkie.



1 cup Natural Evolution Green Banana Flour
2 teaspoons of baking powder
1 tablespoon of finely ground turmeric
2 tablespoons of olive oil
1 ¾ cups of milk (can be almond, coconut, any to your liking)
2 eggs
salt/pepper to taste



1. In a large bowl combine 1 cup of Natural Evolution Green Banana Flour, turmeric, baking powder, olive oil, milk and 2 eggs.

2. Mix until a well combined batter. Add salt/pepper to your taste.

3. Dollop spoonfuls of mixture into waffle iron according to your waffle irons settings.

4. Enjoy! Top with your favourite toppings or enjoy as a sandwich!

Note: This is a standard recipe, why not add ¼ cup of finely chopped spring onions to the batter for a savoury twist or a tablespoon of cinnamon for an authentic spiced flavour. The recipe is yours – enjoy!