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.
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 weeks feature recipe has been contributed by Tristen Van De Kley from Balanced Body Nutrition. Thanks Tris, we love sharing your recipes, keep them coming.
The first recipe from site contributor and Naturopath Holly Layland. Holly practices out of a clinic in Evans Head that offers Naturopathy and Massage. She also loves cooking and is passionate about sharing her recipes with others.
To celebrate this weeks 100th episode of our Newsletter we are sharing an old family favourite. A rich chocolate cake, no holds barred. This one comes with all the trimmings and tastes divine. Enjoy! Continue reading