These spicy marinated beets are a delicious side dish to enjoy throughout spring and summer. Serve them alongside fresh leafy greens and your favourite protein. The recipe can be adjusted by using a different combination of spices depending on your personal choice. Big thanks to Kym our manager for contributing this one. Enjoy.

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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



  1. On medium heat, heat the olive oil in a saucepan and saute the (cooked) cannellini beans for approx 1 min.
  2. Add the turmeric, cumin, chilli and coriander, mixing well for 30 seconds.
  3. Add the (cooked) quinoa and fold into the beans, then season and cover with a lid for 3-4 minutes on low heat.
  4. 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



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


  1. Process the almonds and cashews to a fine powder in a high speed blender or food processor.
  2. Add the remaining ingredients and process until it becomes a dough that sticks together well.
  3. 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


  1. Process all ingredients in a blender or high speed food processor till smooth.
  2. 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


  1. Melt the chocolate and pour over the caramel and set in the freezer for a few hours.
  2. Serve cold and enjoy.

Read more at: Affordable Wholefoods