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.
Another tasty & nutritious recipe from Tristen Van De Kley of Balanced Body Nutrition. Tris describes these as ‘delicious plant-based good-for-you burgers that make for an easy protein packed meatless Monday meal’. She recommends serving in a burger bun with salad and turmeric tahini sauce, or in a nourish bowl with a variety of veggies drizzled with sauce.
Serving Size: makes 8-10 small falafel sized patties or 4 burger patties Continue reading
We get a lot of feedback from our customers in store and often they will drop recipes in for us to try which is where this one came from. It came highly recommended and after making it we can back this up. It’s absolutely delicious and very simple 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.
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.
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.
This is my all time favourite baking snack for so many reasons. The smell in the kitchen is amazing whilst they are cooking and they are so simple to put together. They are perfect for my daughter’s lunch box snack and great for taking on long walks because they are so jam packed full of energy. Firm on the outside but soft on the inside, I love the flavour of the honey and tahini together with the crunch of the rolled rice. Enjoy.
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.