We are big fans of cannellini beans in store here and wanted to find a seasonal recipe that showcased how awesome they are not only for soups and casseroles, but for salads and mains as well.
Here in combination with quinoa, flaked almonds, and a few herbs and spices they make the perfect vegetarian meal. High in protein, gluten free, delicious and suitable for vegans as well. A wholesome meal on its own, or great as a side with meat or roasted vegetables.
Serving Size: 3-4
- On medium heat, heat the olive oil in a saucepan and saute the (cooked) cannellini beans for approx 1 min.
- Add the turmeric, cumin, chilli and coriander, mixing well for 30 seconds.
- Add the (cooked) quinoa and fold into the beans, then season and cover with a lid for 3-4 minutes on low heat.
- Remove the lid, mix in the fresh dill, garnish with toasted flaked almonds and serve immediately with fresh slices of avocado and cucumber.
Enjoy this vegetarian dish on its own with fresh greens, or as a side dish alongside chicken, beef, lamb or fish.
Read more at: Affordable Wholefoods
This week we are sharing another recipe from the gorgeous Sarah Follent of Baked Livingness. Sarah shares with the AW blog regularly and has recently published her own E Recipe Book. Here she shares with us one of her delicious gluten and dairy free cake recipes with a coconut ganache topping.
There are so many tomato sauce brands in the supermarket and as we discovered, it’s actually really simple to make your own. The benefits of course is that there are no preservatives or unknown additives.
This is possibly the simplest banana muffin recipe you will make, and also gluten, dairy & refined sugar free as is the style of recipe contributor Casey-Lee Lyons from Live Love Nourish.
Our first recipe from local Sports & Exercise Student Meg Phillips. Meg has a passion for healthy plant based food and has shared with us her take on a Raw Caramel Slice made with a combination of dates, nuts, coconut oil and maple syrup. This recipe has been a hit on Meg’s Instagram page. You can see more of what Meg makes here @_megphil
We look forward to sharing more of her creations.
For the base:
- 2 cups of raw almonds
- 1/2 cup of raw cashews
- 1/2 cup of dates (soaked in hot water for 10 min)
- Pinch of pink Himalayan salt
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- Process the almonds and cashews to a fine powder in a high speed blender or food processor.
- Add the remaining ingredients and process until it becomes a dough that sticks together well.
- Press this mixture into a tin lined with baking paper (tin will need to be fairly deep approx. 6cm deep).
For the caramel layer:
- 15-20 Medjool dates (seeds removed and soaked in hot water for 10 min, if your dates are quite large you may only need the smaller amount)
- 1 cup of tahini
- Pinch of Himalayan salt
- 1/4 cup coconut oil, melted
- 1/4 cup of maple syrup
- Process all ingredients in a blender or high speed food processor till smooth.
- Pour this mixture over the base and set in the freezer while you melt the chocolate.
For the chocolate topping
100g Loving Earth Mylk chocolate
- Melt the chocolate and pour over the caramel and set in the freezer for a few hours.
- Serve cold and enjoy.
Read more at: Affordable Wholefoods
The first recipe shared with us from Morag Turnball (aka @aveganfeed). Morag is a northern rivers local and shops regularly in our Lismore store. She is passionate about veganism and has a fantastic Instagram page where she posts her vegan creations to inspire others. Welcome to the AW blog Morag, we look forward to sharing more of your inspiring recipes.
When it comes to diet and nutrition, there is so much information out there telling us what to eat, when to eat, what time to eat, how to eat it etc etc. This can be very confusing for those of us who look to the experts to guide us in our dietary choices, especially when there are so many conflicting opinions about whats good and whats not so good for us to eat.
There is no doubt about how good seeds are for your health, and they taste pretty good too. One of the ways we like to ‘spice’ up simple meals is with a spicy seed sprinkle. Sprinkle a few seeds over poached eggs, avocado or a simple green salad, the skies the limit.
This is one of my favourite pastas to cook with from in store. It’s a tri coloured organic durum wheat pasta with spinach and tomato powder giving it the subtle colouring that it has. It goes really well in casseroles as well, but I love to make it with just a simple pine nut pesto and garnish with a few herbs and extra pine nuts for crunch. Here it is…
It seems anxiety is the buzz word these days (no pun intended) and something many of us can relate to experiencing at some point in our lives. Anxiety affects us on many levels, from a slight feeling of uneasiness, to the ‘butterflies’ in the stomach feeling and on to more extreme levels of anxiety often experienced as panic attacks, rapid breathing and a rise in heart rate. Yet, no matter what level of anxiety we experience, it all has a wearing down effect on our nervous and endocrine systems which eventually leads to physical exhaustion.