Category Archives: Sensational Salads & Sides

This week’s recipe of the week has been shared by store owner Denise, Spicy Rolled Rice with Peanuts. A versatile dish with spicy Indian flavours, perfect served with a summer salad, chicken kebabs or your favourite curry. Ingredients 2 cups rolled rice 1/4 cup roasted salted peanuts 1-2 tbs lemon juice 3/4 cup finely chopped tomatoes 1/2 cup finely chopped… Read More

This week’s recipe of the week was inspired by an Anthea Amore recipe and shared by store manager Kym. Hazelnut Tabouli on Roasted Vegetables with Tahini Dressing. The tabouli has a great consistency and has delicious Moroccan flavours and the Tahini Garlic Dressing is a perfect accompaniment on Roasted Seasonal Vegetables and Steamed Green Beans. Yum! Hazelnut Tabouli Ingredients 1/2… Read More

This Pickled Vegetable recipe has been shared by Jess Wicks from the Happy Herbivore. A great way to make use of excess vegetables from the garden or anything that has been left in the fridge for too long to reduce food waste. Some great combinations are capsicum and garlic, cucumber and dill, and red onion with mustard seeds and dill.… Read More

This week’s Recipe of the Week was inspired by a recipe from ‘Whole’ by Natural Harry and shared by store owner Denise. Wild Rice Salad with Minted Beetroot Yoghurt. The crunchy, herby salad is complemented perfectly by the creamy, probiotic-rich minted beetroot dressing. The perfect salad to welcome in the spring. Enjoy! Serves: 2 Prep time: 10 minutes Cook time:… Read More

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 1/2… Read More

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 offers… Read More

This weeks Recipe of the Week is a delicious (and colourful) salad just in time for the festive season. Made from freshly grated carrot, shredded coconut, coriander leaves, currants, toasted slivered almonds and grated fresh ginger…it’s simple to make, tasty and healthy. Enjoy. Ingredients: 1 cup carrot, grated 1/2 cup shredded coconut 1 small bunch fresh coriander, chopped 1/4 cup… Read More

This weeks recipe of the week is Mediterranean inspired for spring and summer. Made with kidney beans, cannellini beans and chickpeas along with fresh capsicum, cucumber, red onion, leafy herbs and olives, topped with a garlic dijon dressing. Super fresh and delicious, its perfect for the warmer weather.   Ingredients: 1 cup dry kidney beans 1 cup dry cannellini beans… Read More

This weeks recipe of the week was inspired by the coming change of the season. A wholesome salad with the flavours of a middle eastern spring. Enjoy! Ingredients: 1 cup of uncooked organic white quinoa 2 cups of water 15 Saffron threads Salt & Pepper to taste 1/2 cup grated carrot 1/4 cup finely chopped shallots 2 dried figs, finely… Read More

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 cheese… Read More