Wholesome Dinners
Moroccan Cous Cous Salad
Another super inspiring recipe from team member Kym Peterson. Kym has been vegetarian for most of her adult life and is always sharing amazing recipes with us in the tea room. When we asked her to do something with the new Israeli Cous Cous in store, this is what she came up with. Moroccan Cous Cous Salad features all…
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Raw & Delicious
Millionaires Shortbread (Gluten Free/Vegan)
This weeks Recipe of the Week is Millionaires Shortbread; otherwise known as Chocolate Caramel Slice. This recipe has been shared by Janine’s Gluten Free Kitchen and is both gluten free and vegan. And yes, this it has been tried and tasted and as you can imagine, is absolutely divine. Serving Size: Makes 12 slices Ingredients: Shortbread Base 3/4…
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Raw & Delicious
Summer Chia & Buckwheat Pudding
This weeks Recipe of the Week is a healthy summer pudding made with a blend of chia seeds and buckwheat kernels. The combination of banana, kiwi, blueberries and mango is divine and topped with coconut yoghurt…perfect. This is the type of recipe you can serve up for breakfast or brunch with friends or family. Recipe made and shared by…
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Desserts & Baking
Dairy Free Macadamia Ice-Cream
This weeks Recipe of the Week comes from Alyssia Fraser. Alyssia is a bit of a connoisseur when it comes to making ice-cream and has her own local Ice-Cream label Spoon & Table here in the northern rivers. She was happy to share with us her recipe for Macadamia Ice-cream which you can also find in her recipe book…
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Desserts & Baking
Gluten Free Chocolate Banana Bread
This weeks Recipe of the Week has been contributed by Tris Alexandra Nutrition. A twist on traditional banana bread having the optional added deliciousness of raw cacao powder. This banana bread is gluten free, dairy free and packed with fibre. Great for breakfasts, school lunches or morning teas. Enjoy! Ingredients: 3 medium bananas, well mashed 1 cup of…
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Desserts & Baking
G/F Banana & Raspberry Muffins
This weeks Recipe of the Week is a gluten free banana & raspberry muffin made on sorghum flour. Our store manager Caroline has been experimenting with this flour as a gluten free alternative option to offer our customers and this muffin works a treat. It’s best eaten on the same day (or next day) of baking and with the…
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Desserts & Baking, Vegan Sweet
White Chocolate and Macadamia Energy Bars
This weeks delicious Recipe of the Week is a White Chocolate & Macadamia Nut energy bar from AW recipe contributor Meg Phillips. The name says it all really, mouthwatering with a healthy twist. Enjoy! Serving size: Makes 10 Ingredients: 2 cups of raw cashews 1/2 cup desiccated coconut 1/2 cup rolled oats 3 tablespoons chia seeds 1/2 cup chopped…
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Vegan Savoury, Wholesome Dinners
Plant based Buddha Bowl
This weeks Recipe of the Week is a divine little dish from Janine’s Gluten Free Kitchen. A delicious plant based buddha bowl (yes, it’s suitable for vegans) made up of an assortment of roasted vegetables with baked tofu and spicy chickpeas. You’ll have to read on for more… Enjoy! Serving size: 4 Ingredients: 200g firm tofu 2 avocados 400g…
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Dressings, Dips & Sauces
Spicy Chipotle Sauce (Vegan Friendly)
This weeks recipe of the week is a Spicy Chipotle Sauce from Tris Alexandra Nutrition. A beautiful creamy condiment that goes perfectly with nachos, tortillas or on the side of home roasted potato and sweet potato wedges. Makes: 1 cup Preparation time: overnight Ingredients: 1 cup raw cashews, soaked overnight or for at least 3 hours 1 cup roasted…
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Vegan Sweet
Macadamia Chocolate Fudge
New to the blog this week is a chocolate macadamia fudge recipe from Alyssia Fraser of The Food at My Table. Alyssia is a star when it comes to fudge and we thought this one was divine having the added yumminess of macadamia nuts. Enjoy! Ingredients: 1 cup macadamia nuts 1/2 cup water 200g cocoa butter 4 teaspoons of…
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