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…
Read MoreOur 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 1/2…
Read MoreThis 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…
Read MoreOnce 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…
Read MoreThis 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…
Read MoreThis 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 eggs 15g basil 120g plain flour, sifted 1 1/2 teaspoons baking powder 1/2 teaspoon ground…
Read MoreThis weeks recipe of the week comes straight from the Cornersmith Cafe cookbook being one of their chef Sabine’s specialty muesli’s. The first time we tried it we loved it so now sharing with all of you. Ingredients: 60 g honey 30g hulled tahini 2 teaspoons olive oil 20g brown sugar 100g rolled oats 25g sunflower seeds 25g linseeds…
Read MoreThis weeks recipe of the week is from Tristen of Balanced Body Nutrition. A delicious vegan muesli bar recipe featuring our organic hemp seeds, almonds, oats and pepitas. Enjoy! Ingredients: 1/2 cup rolled oats 1/2 cup Insecticide Free almonds 1/4 cup pepita seeds 1/2 cup organic hemp seeds 1/4 teaspoon ground cinnamon 1/2 cup coconut flakes 1/2 cup dates,…
Read MoreThis week we have a chocolate lovers dream from local student Meg Phillips. This one ticks all the allergy boxes being gluten, dairy and refined sugar free…and in Meg’s usual style Vegan as well. Easy to make and totally delicious. Ingredients: 2 cups of gluten free self raising flour 1/2 cup organic cacao powder 1 tablespoon baking powder 1/4…
Read MoreThis weeks recipe of the week has been inspired by Live Love Nourish’s Paleo Pizza. The base is absolutely divine and easy to make. You’ll love the simplicity of the toppings! Enjoy. Ingredients: Base 1 1/4 cups natural almond meal 2 free range eggs 1 tablespoon of olive oil 1 tablespoon tapioca starch 1 teaspoon oregano & olive blend…
Read More
