Healthy Snacks & Smoothies
Salted Caramel Protein Balls
This weeks recipe of the week comes from local recipe creator Meg Phillips. A protein rich snack ball combining Pea Protein Isolate powder with the flavours of vanilla, caramel, coconut and chocolate. Super delicious, easy to make and packed with nutrition. Enjoy. Ingredients: 2 cups of raw cashews 1 1/2 cups of desiccated coconut A pinch of pink Himalayan…
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Wholesome Dinners
Sweet Potato and Lentil Sausage Rolls
This weeks recipe of the week is a super delicious vegetarian Sweet Potato & Lentil Sausage Roll. Made using our organic French Puy lentils and rolled oats, they are great for family dinners or weekend picnics. Recipe makes 30 Ingredients: 10 sheets of filo pastry 1 egg, beaten 2 teaspoons organic white OR black sesame seeds Filling: 1 red…
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Sensational Salads & Sides
French Puy Lentil & Radicchio Salad
As we enter more into the cooler weather, this weeks recipe of the week is a warm lentil salad with radicchio, walnuts and pecorino cheese. Absolutely mouth watering and delicious. Enjoy. Ingredients: 200g organic french puy lentils 2 bay leaves 3 tablespoons red wine vinegar 90ml of olive oil 100g active jelly bush honey 1/4 teaspoon chilli flakes…
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Breads & Pastries
Rainbow Flatbreads
We found this recipe in the ‘Green Kitchen At Home’ by David Frenkiel and Luise Vindahl and it has literally changed the whole way we view bread. Not only is it fantastic on it’s own with a little olive oil, but it makes a beautiful sandwich (recipe coming soon) and an even better pizza. So simple to make too….
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Dressings, Dips & Sauces
Carrot Tahini Dip
This weeks recipe of the week has been inspired by a recipe from Nourish Magazine. With a sweet & creamy flavour and texture, it’s great as an entertainer alongside vegetables and crackers, or as a spread on sandwiches. Ingredients: 2 medium size carrots (peeled and diced) 1 tablespoon of miso paste 2 tablespoons of hulled tahini 6 tablespoons extra…
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Desserts & Baking
Chunky Wholesome Rocky Road
Our Easter recipe has been inspired by Elsa’s Wholesome Life, a Chunky Wholesome Rocky Road made using our new vegan dark chocolate buttons. organic brown rice puffs, pistachios and berries….seriously delicious! Ingredients: 170g vegan dark chocolate buttons 1/2 cup of organic brown rice puffs 1/4 cup of unsalted pistachio kernels 1/4 cup of organic raw cashews (pre-soaked for a…
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Healthy Snacks & Smoothies
Prune Coconut and Cinnamon Bars
This weeks Recipe has been inspired by an old Donna Hay recipe. With just a few tweaks we made this delicious snack bar, full of protein and fibre, and a most enjoyable way to eat to prunes. Ingredients: 1 cup of prunes, pitted 8 large fresh Medjool dates, pitted 1/4 cup LSA 1/4 cup pea protein powder 1 teaspoon ground…
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Sensational Salads & Sides
Baked Lemon and Curry Leaf Rice
Once again inspired by the very talented Yotam Ottolenghi, this simple rice dish is absolutely delicious. Packed with amazing flavour, it is perfect alongside any curry or casserole dish. Serving Size: Serves 4 Ingredients: 5 cinnamon quills 10 cloves Shaved rind of 1 lemon 1 tablespoon fresh lemon juice 3 stems of fresh curry leaves (about 25 leaves) or…
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Healthy Breakfast
Gluten Free Nutty Granola
This weeks recipe of the week uses some of our favourite gluten free ingredients including rolled quinoa, blanched almond meal and chopped pecans. It’s simple to make, healthy and delicious. Ingredients: 1 1/2 cups of roughly chopped almonds, macadamia nuts and pecans (1/2 cup of each) 1 cup rolled quinoa 1/2 cup finely ground blanched almond meal 1/2 teaspoon…
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Wholesome Dinners
Cauliflower Cake
This weeks recipe of the week comes from Yotam Ottolenghis cookbook ‘Plenty More’. Absolutely delicious, the AW team loved it. Ingredients: 1 small cauliflower broken into 3 cm florets (approx 450g) 1 medium red onion 75ml olive oil 1/2 teaspoon finely chopped rosemary 7 free range eggs 15g fresh basil 120g plain flour, sifted 1 1/2 teaspoons baking powder…
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