VEGAN CURRIED LENTIL PIES

Curried-Lentil-Sausage-1

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.

Continue reading

Advertisements

ANXIOUS MUCH?

Anxious-Much

It seems anxiety is the buzz word these days (no pun intended) and something many of us can relate to experiencing at some point in our lives. Anxiety affects us on many levels, from a slight feeling of uneasiness, to the ‘butterflies’ in the stomach feeling and on to more extreme levels of anxiety often experienced as panic attacks, rapid breathing and a rise in heart rate. Yet, no matter what level of anxiety we experience, it all has a wearing down effect on our nervous and endocrine systems which eventually leads to physical exhaustion.

Continue reading

WHOLEFOODS FOR KIDS

Wholefoodsforkids

In a world where allergies, anxiety and attention disorders are sky-rocketing in our kids, there is much to be said about eating a wholefoods diet and its role in the prevention and treatment of these conditions. It is also a great way to educate children, and bring more fun into eating for them as they explore the different textures, tastes and shapes of natural wholefoods.

Continue reading

PALEO SWEET POTATO FRITTERS

 

Paleo-Sweet-Potato-Fritters

Inspired once again by a recipe from Delicious Magazine, here is a super simple lunch or dinner idea for all our paleo readers.

Serving Size: 4 – 6

Ingredients:

 

Lemon Tahini Dressing

  • 1/2 bulb fresh garlic (crushed)
  • 1/2 cup tahini
  • Juice of 1 lemon
  • 1/4 cup iced water

Method:

  1. Place the sweet potato, grated garlic, spices, almond meal and eggs in a bowl and mix until well combined.
  2. Heat the olive oil in a large non stick fry pan.
  3. In 2 batches, add 1/3 cup sweet potato mixture per fritter to the fry pan.
  4. Flatten with fritters with a spatula into 10cm rounds and cook for 2-3 minutes each side until golden brown.
  5. Drain excess oil off on paper towel.
  6. Add the fresh garlic, tahini, lemon and iced water into a food processor and whiz together until thick and glossy.
  7. Serve your fritters with a dollop of dressing and some fresh greens. Enjoy.

Read more at: http://www.affordablewholefoods.com.au/blog-recipes/