Introducing our newest recipe contributor Nat Russell. Nat is a Naturopathy Student and the creator of her own blog, Glow with Nat Russell. Her recipes are simple, wholesome and nutritious, using wholefoods as the main ingredient. And considering all the raw dessert lovers out there, this one is sure to deliver. Perhaps it might be a good idea to eat it beside the fireplace 😊!
If you love warm hearty soups then you’ll love this one. Made using our premium soup mix with a combination of vegetables and Italian herbs & spices. It takes little time to cook and is super tasty. Perfect for warming the belly on a cold night.
Thanks to the lovely Meg Phillips, we now can enjoy a delicious tasting vegan parmesan cheese recipe….and with just 3 ingredients it is super simple to make as well.
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.
Our Mild Spiced Dahl is a classic vegetarian dish suitable for all ages, and in Indian culture is commonly known as ‘kitchari’. Using moong dahl, brown rice, fresh coriander and spices, it is a warming and wholesome dish perfect for winter, and great to make in large quantities to store in the freezer for an easy dinner.
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.
With winter fast approaching we have been eating more warming foods of late and recently made this pumpkin risotto dish using organic pearl barley in place of the traditional arborio rice.
The barley has a rich nutty flavour, has a lower GI than rice and is a rich source of fibre. The combination of pumpkin, sun-dried tomatoes and chicken is absolutely delicious. This one comes highly recommended.
- Olive oil
- 1 red onion (finely chopped)
- 3 cloves of garlic (finely diced)
- 1/2 teaspoon dried oregano rubbed
- 1 cup organic pearl barley
- 2 cups vegetable stock
- 300g chicken breast
- 200g grated pumpkin
- 1/2 cup frozen peas
- 1/4 cup sun-dried tomatoes
- 2 cups baby spinach leaves
- 1 tablespoon sunflower seeds
- 1/2 teaspoon black pepper
- 1 tablespoon grated parmesan cheese
- Heat a tablespoon of olive oil in a heavy based saucepan over low-medium heat. Add the onion and garlic and cook until soft and translucent.
- Add the barley and cook for a few minutes stirring to coat the entire mixture.
- Now add your vegetable stock and bring to a simmer. Cook for about 15 minutes, stirring occasionally, or until liquid is almost fully absorbed.
- While the barley mixture is simmering, heat a small amount of olive oil in a seperate saucepan and cook the chicken until soft (but cooked through).
- Add the pumpkin and sun-dried tomatoes to the barley mixture and cook for another 5 minutes.
- Stir in the peas and spinach cooking for a final 2 minutes.
- Stir through the chicken, sunflower seeds and cracked black pepper.
- Sprinkle with parmesan cheese and add a garnish of fresh basil. Enjoy.
Replace the chicken with tofu as a vegetarian option, using any assortment of veggies you like.
Read more at: Affordable Wholefoods Blog
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.
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.