Soups, Casseroles & Curries
Lentil, Potato and Chickpea Stew
This weeks Recipe of the Week is a delicious stew made with our favourite French puy lentils, creamy potato and chickpeas. The preserved lemon and parsley in this dish add a hint of freshness. This recipe is perfect for the cooler weather. Enjoy. Ingredients: 8 waxy potatoes with skin left on, halved lengthways 1 cup of French puy lentils, cooked…
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Dressings, Dips & Sauces
Traditional Hommous
This weeks ‘Recipe of the Week’ comes from our Manager Kym. She’s the star when it comes to homemade dips and condiments and by special request has shared her favourite hommous recipe based on traditional ingredients. Ingredients: 2 cups of cooked biodynamic chickpeas 1/3 cup lemon juice 1/3 cup water 4 tablespoons of chickpea water (aqua faba) 1/2 teaspoon…
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Raw & Delicious
Raw Chocolate and Nut Protein Brownie
This weeks recipe has been inspired by Abigail O’Neil…a raw chocolate brownie using our chocolate protein powder, cacao nibs, nuts and plump medjool dates. Abigail is the writer of the book Model Chocolate which has some amazing chocolate recipes if you are a fan. Enjoy. Serving size: makes 14-16 brownies Ingredients: 1/2 cup raw cacao powder 2 tablespoons chocolate…
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Dressings, Dips & Sauces
Traditional Zaatar
This weeks Recipe of the Week is a Traditional Zaatar made with dried herbs, sesame seeds and sea salt. A simple recipe that you can dress up many dishes with. Enjoy. Ingredients: 2 tablespoons dried oregano blend 1 tablespoon sumac 2 tablespoons sesame seeds 1 tablespoon dried marjoram 1 tablespoon dried thyme 1 teaspoon fine sea salt Method: Simply…
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Desserts & Baking
Easy Peach Cobbler
This weeks Recipe of the Week is thanks to Casey-Lee Lyons of Live Love Nourish. Casey-Lee is a master of gluten free/dairy free recipes and her Easy Peach Cobbler is a classic. A great one to have up your sleeve during peach season.⠀ ⠀ Serving size: 8⠀ ⠀ Ingredients:⠀ 2 tbsp coconut oil⠀ 1/2 cup full fat coconut milk⠀…
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Raw & Delicious
Cookies and Cream Bliss Balls
This weeks recipe of the week is from Meg Phillips. A delicious bliss ball with the flavours of cookies and cream. Enjoy. For the bliss balls: 1 cup of dates, soaked in hot water 1 cup of cashews 1 cups of natural insecticide free almonds 1/2 cup desiccated coconut a pinch of vanilla powder (or teaspoon of vanilla essence)…
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Soups, Casseroles & Curries
Creamy Tomato Soup
This weeks Recipe of the Week has been contributed by Affordable Wholefoods owner Mark Evans. It’s a creamy take on traditional tomato soup using coconut cream, fresh basil and garlic to flavour. Serving Size: Serves 6 Ingredients: 12 medium size tomatoes, diced 2 carrots, thinly sliced 1 can of coconut cream 2 teaspoons tomato paste 1/2 cup fresh basil,…
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Desserts & Baking
Polenta Cake with Berries
This weeks Recipe of the Week is a scrumptious Polenta cake with mixed berries from Gateway Fine Foods. This one looks so good, we could almost smell it just looking at the photo. Love to hear some feedback from makers. Enjoy. Serving Size: Makes 2 loaf cakes or 1 large round cake Ingredients: 175 grams polenta 175 grams rice…
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Wholesome Dinners
Falafel and Sweet Potato Snacks
This weeks recipe of the week comes from Affordable Wholefoods owner Denise Evans. Denise made these for friends recently and they were a big hit. Particularly good served with your favourite aioli or mayonnaise and a light salad. Ingredients: 450g sweet potato, peeled and cut into cubes Olive oil for drizzling 1 cup of falafel mix 3/4 cup water…
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Healthy Lifestyle
Caramel Biscuit Bars
This weeks Recipe of the Week is another sweet vegan treat from Meg Phillips. This time its a ‘Caramel Biscuit Bar’….half slice, half biscuit, it has a beautiful caramel flavour with a delicious sweet almond base, crunchy toasted macadamias and of course in Meg’s usual style finished with chocolate. Enjoy. Ingredients: For the Base: 3 cups of blanched almond…
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