Sensational Salads & Sides
Rainbow Flatbread Pizza
This weeks recipe of the week is based on our Rainbow Flatbread recipe inspired by Green Kitchen at Home. For mini pizzas, they hold their shape very well and can be enjoyed as a light dinner or snack anytime of day. Recipe for Rainbow Flatbread here Here we have used 3 toppings: Simple pesto with cheese Chilli tomato paste with goats…
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Healthy Breakfast
Healthy Cacao Pops
This weeks recipe of the week has been inspired by Taste Magazine. Deliciously sweet cacao pops… but do watch out, they are very addictive. Ingredients: 6 cups organic brown rice puffs 2 tablespoons organic cacao powder 1/4 cup solidified coconut oil 2 tablespoons pure maple syrup Method: Preheat the oven to 130’C fan forced and line two large…
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Wholesome Dinners
Vegan Bean Curry
This weeks recipe of the week is a tasty bean curry suitable for the vegan diet. Using three types of beans; black turtle (a favourite here), red kidney beans and chickpeas, it makes a great curry to have with rice or quinoa, or you can change things up a little and try curried bean nachos or tacos. Enjoy… Ingredients:…
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Desserts & Baking
Raspberry White Chocolate Blondies
This weeks recipe of the week comes from recipe contributor Meg Phillips. Raspberry White Chocolate Blondies featuring chickpeas, almonds and coconut milk powder. A healthier alternative to your traditional blondie or brownie. Serving Size: makes about 8 blondies Ingredients: 1 can of chickpeas (375g) or 1 1/4 cup of cooked chickpeas 3/4 cup insecticide free almonds (blended to a…
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Our Wholefoods Kitchen, Wholesome Dinners
Sweet Potato and Lentil Pie
This weeks recipe of the week is a delicious sweet potato and french puy lentil pie. Perfect for the winter weather and highly recommended by the staff. Two thumbs up for this one. Serving size: 6-8 people Ingredients: 1/4 cup of olive oil 1 red onion, chopped 2 cloves of garlic, crushed 2 stalks of celery, finely diced 1…
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Gluten Free Living, Healthy Breakfast
Spiced Millet & Quinoa Porridge
This weeks recipe of the week is inspired by the ‘Green Kitchen At Home’ cookbook by David Frenkiel and Luise Vindahl. A warming winter porridge recipe using millet, quinoa and spices. Super tasty and high in protein to get the day started. Serving Size: 4 Ingredients: 1/2 cup uncooked organic hulled millet, rinsed 1/2 cup organic white quinoa, rinsed…
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Dressings, Dips & Sauces
Red Onion and Tomato Jam
This weeks recipe of the week is a delicious homemade Red Onion & Tomato Jam. Great to serve on a platter alongside cheese, olives and crackers or as a side to quiche and salad or meat and vegetable dishes. Ingredients: 1 punnet cherry tomatoes chopped into quarters 500g red onions sliced 2 tablespoons olive oil 1 tablespoon of maple…
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Vegan Savoury
Rainbow Flatbread Sandwich
We recently published a recipe from Green Kitchen At Home for Rainbow flatbreads and discovered they make a super tasty sandwich. Here we have a filling of avocado, spinach, grated beetroot, sunflower sprouts, mayonaise and cracked pepper. Simple, delicious, light and healthy. Enjoy. Ingredients: 2 pieces of rainbow flatbread 1/4 of a ripe avocado A handful of fresh baby spinach 2…
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Desserts & Baking
Vegan Monte Carlo Biscuits
This weeks recipe of the week is a super delicious Vegan Monte Carlo biscuit. Made by our very own Meg Phillips … recipe creator for Affordable Wholefoods. Ingredients: For the Biscuit 1 cup buckwheat flour 1 and 1/2 cups of almonds (blended to a fine meal, or alternatively use 1 1/4 cups of natural almond meal) 4 tablespoons of…
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Wholesome Dinners
Coconut Chicken Curry
This weeks Recipe of the Week is a superb coconut chicken curry…and just in time for the cooler weather to start setting in. We’ve served this curry with the recent Baked Lemon & Curry Leaf Rice. Ottolenghi inspired….the image speaks for itself. Ingredients: Marinate 500g chicken breast fillets sliced 1/2 teaspoon cracked black pepper 1 teaspoon turmeric 1 teaspoon…
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