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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Sensational Salads & Sides
Roasted Chickpea and Sweet Potato Salad
This weeks Recipe of the Week is a delicious Roast Chickpea & Sweet Potato Salad. Using our signature biodynamic chickpeas with spices, herbs, roasted sweet potato and fresh salad ingredients, this one is perfect to enjoy year round. Thank you to Meg Phillips for contributing another beautiful vegan recipe. Serving Size: 2 Ingredients: 1 cup of dried biodynamic chickpeas…
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Breads & Pastries, Gluten Free Living
Gluten Free Date and Walnut Loaf
This weeks ‘Recipe of the Week’ has been contributed by our Lismore store manager Caroline. A delicious gluten and dairy free Date and Walnut loaf. Enjoy. Ingredients: 110g gluten free plain flour 110g gluten free self-raising flour 110g nuttelex (or non-dairy alternative) 1 teaspoon bicarb soda 130ml boiling water 60g walnuts, chopped 230g dates, chopped 1 x egg, lightly…
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Sensational Salads & Sides
Red Rice, Fermented Beetroot, Feta and Rocket Salad
This weeks Recipe of the Week has been shared with us by Debbie McQueen from Gateway Fine Foods; a catering business located in Kyogle, NSW. With just five main ingredients, this salad is simple to make, totally delicious and perfect for Summer and Autumn entertaining or when you just want to make something for yourself and your family that…
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Vegan Sweet
Vegan Carrot and Walnut Cake
This weeks recipe of the Week comes again from our Instagram style master Meg Phillips. Having a Vegan diet herself, Megs recipes are always free of animal products as she’s mastered the art of cooking without eggs. This cake is super moist and delicious, enjoy. Ingredients: 3 cups of gluten free self raising flour 1 tablespoon gluten free baking…
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Vegan Sweet
Dark Chocolate Caramel Seedy Slice
This weeks recipe of the week has been contributed by our Lismore store manager Caroline. Caroline has been making this slice for the staff (and her family) for the past year and it’s always a hit. Enjoy. Ingredients: 1 cup dried dates 3 tablespoons coconut oil 1 cup of peanut butter 1 teaspoon vanilla essence 1 1/2 cups puffed brown…
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Vegan Savoury, Wholesome Dinners
Penne Lentil Bake (GF, Vegan)
This weeks Recipe of the Week is a tasty Lentil & Pasta Bake by Affordable Wholefoods owner Denise Evans. Using our favourite organic French puy lentils and gluten free rice & quinoa penne pasta, it has delicious Mediterranean flavours and is both vegan and gluten free. You’ll love serving this and enjoying the lefts overs next day. Ingredients: 2…
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