As the cooler months roll in, so too do the bacteria and viruses that cause the common winter ailments like colds and the flu. It’s almost impossible to avoid exposure to these bugs, which makes it really important to be keep your immune system in top shape going into winter.
These delicious little morsels have been a hit in store the past few weeks made by our Lismore store manager Caroline. They are super easy to bake with just four ingredients including the brazil nut decoration on top, and definitely worth a try.
Serving Size: Makes around 20 cookies
- Pre-heat your oven to 160’C – fan-forced.
- On low heat melt the tahini & maple syrup in a saucepan and stir until you have a smooth paste.
- Remove from heat and allow to cool (about 5 minutes).
- Place the almond meal in a mixing bowl and add the cooled tahini and maple syrup, stirring until well combined.
- Spoon out tablespoon size amounts and roll into small balls then flatten slightly.
- Cut your brazil nuts into halves and press into the centre of the portion.
- Place these onto a baking tray covered with baking paper.
- Bake in the oven for 10 minutes, then turn the oven off leaving for another 5 minutes before taking out of the oven and allowing to cool. Enjoy.
Add cinnamon, vanilla, or your favourite baking spice for added flavour.
Read more at: Affordable Wholefoods Blog
A simple and tasty Mexican style dish that is perfect in soft taco’s or tortilla’s or accompanied with rice. Its warm, spicy and soft on the palate.
Serving Size: 6
- Warm up the olive oil in a large saucepan over medium heat.
- Add the sweet potato and onion and stir occasionally until the onion is translucent and the sweet potato is slightly soft. (about 7-8 minutes).
- Add the garlic and cook for a further 30 seconds to a minute.
- Stir in the spices, followed by the black turtle beans, tomatoes and stock.
- Bring to the simmer then reduce the heat to medium-low. Cover your pot, stirring occasionally for the next 45 minutes.
- Remove the lid and continue cooking until the beans are soft (around 1 minute).
- Serve with avocado and rice.
Read more at Affordable Whole Foods Blog
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.
Another wholesome recipe from local Lismore food blogger Meg Phillips. Delicious flavours, packed with nutrition and easy and fun to make.
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