One of the simplest options for a healthy breakfast is to make your own granola. Granola’s are simple to make and contain loads of nutrition owing to the quality ingredients that go in them. Here is a simple grain free granola from Naturopathy student and wholefoods lover Nat Russell. Nat made this one when embarking on a gut healing journey years ago. It is free from gluten, grains, dairy, eggs, nuts and refined sugar. Nat says it is still one of her go to favourite breakfasts. Enjoy.
One of our favourite gluten free flour blends is our ever popular Cottage Bread Mix. After years of customers telling us how delicious the bread is, we decided to try it out for ourselves. The result was amazing, with the pepitas and LSA really bringing it home. Enjoy!
As we start to settle into the autumn months, here is a seasonal recipe using our delicious masa lista flour to make your own authentic Mexican tortillas. The combination of macadamias, chilli and chicken is super tasty, with fresh greens and homemade salsa. This is a definite must try.
So it’s time for another belly warmer and this week we’re feeling Moroccan inspired with a delicious carrot soup. Using the traditional flavours of cumin, coriander, lemon and mint, this is a beautifully warming soup to share with family and friends during winter. Enjoy preparing and eating it as we did.
This weeks recipe of the week is a simple muffin recipe base from Sarah Follent of Baked Livingness. The base is free from gluten and dairy, using almond meal, eggs, some coconut milk and lemon, leaving you the option of add ins such as fruit, nuts and spices to create your own preferred flavour.
Sometimes the best recipes are the simplest and this one falls into that category. With so few ingredients this is a Mexican rice dish that takes next to no time to make and tastes delicious. It can be enjoyed as a simple meal on its own or as an accompaniment to enchiladas or soft shell tacos fillings.
This weeks recipe comes from local food blogger and recipe connoisseur Meg Phillips
. A deliciously tempting chocolate quinoa puff bar made using organic quinoa puffs, organic cacao powder and organic Loving Earth Mylk Chocolate.
- 3 cups organic puffed quinoa
- 1/4 cup rice malt syrup
- 2 tablespoons organic cacao powder
- 2 tablespoons natural peanut butter
- 3 tablespoons coconut oil
- 50g Loving Earth mylk chocolate (available in either our Lismore or Coffs Harbour stores).
- Add the quinoa puffs to a largish mixing bowl.
- In a seperate bowl mix the rice malt, cacao powder, peanut butter and coconut oil until smooth.
- Pour the wet mix over the quinoa and mix until evenly coated.
- Melt the chocolate and pour roughly half of it over the bottom of a tin lined with baking paper.
- Press the quinoa mixture into the tine tightly using a fork.
- Pour the remaining chocolate over the top and set in the freezer.
- Once set, cut into bars and enjoy.
Note: You can use regular dark or milk cooking chocolate in place of the Vegan chocolate from Loving Earth used above.
Read more at Affordable Wholefoods Blog
This recipe comes to us from Kerrie Cox of Healthy Living Inspirations – A delicious homemade raw macadamia nut butter recipe that can be used in place of butter or as a condiment of the side off salads, vegetables, or meat dishes. It also goes well on toast, crackers and sandwiches.
- Place the nuts, oil and salt into your blender and blend on slow for 5 minutes until the mixture in smooth and creamy.
- Pour the mixture into a air tight glass jar and store in the refrigerator.
NOTE: The mixture will thicken and set like butter and will last refrigerated for several months.
Inspiration: Add a little chilli powder to the mix to make a fiery Chilli Macadamia Butter.
Read more at: Affordable Wholefoods Blog
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