We are all big fans of chilli in store and love talking homemade harissa recipes. This Roasted Red Pepper Harissa recipe is a favourite of ours using red peppers from a jar (you can find these in most supermarkets or Italian grocers) though you can also roast your own if you prefer. The flavours of this sauce are absolutely divine and it’s fun to make as well.
We recently discovered another of our customers to be a keen food blogger. Holly Valentine aka @the_cadavar is an Affordable Wholefoods shopper who loves our TVP mince, one of the popular vegetarian products we sell.
At this time of year it is always great to have some homemade broth in the freezer for a quick and light meal or to add as a base for a more nourishing soup. This recipe has been shared with us by our newest recipe contributor, Naturopathy student Nat Russell. Nat is a passionate foodie who shares simple and inspiring recipes on her own blog, Glow with Nat Russell. We look forward to testing this one out..
This weeks ‘recipe of the week’ is a delicious mini vegan pie recipe from none other then Meg Phillips. It uses a combination of vegetable, spices, coconut milk and cous cous, wrapped in vegan pastry. A great autumn and winter recipe for the collection.
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.
These delicious little salted peanut butter bliss balls have been shared by Lyndi Cohen also known as the ‘Nude Nutritionist’. Lyndi’s recipes are always wholesome and delicious and this one is no exception. Having just four ingredients, the recipe takes five minutes to make, and probably less to eat as they are so tempting.
She’s been at it again…..Meg Phillips producing simple, delicious and wholesome recipes to share on the Affordable Wholefoods Recipe blog. This may seem like a pretty standard breakfast….a bowl of oats in the colder weather, but its always great to have a little inspiration with how we flavour our meals. This one is made using cinnamon and vanilla, and a little coconut sugar for sweetness. Toppings and garnishes to your own making….Enjoy!
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.
Our smooth & creamy ‘no bake’ banana protein bar is a banana chocolate lovers dream. We used the 180 vegan chocolate protein powder for the protein boost and well ripened bananas for sweetness. The result is just delicious. These bars would be great as an afternoon energy snack or to have following a workout.
Serving Size: Makes 16 bars
- Grease your tin and line with baking paper in preparation. We used a 22cm square cake pan.
- Place the oats, coconut flour, protein powder, nuts and spices in a bowl and mix well.
- Combine the nut butter, coconut milk and maple syrup in a saucepan over medium heat, stirring until it is just warm and well combined.
- Remove from heat and then stir in the banana, vanilla and a pinch of salt.
- Add this mix to the dry ingredients in the bowl and mix well.
- Press the mixture into the prepared pan and then scatter the coconut over the top, pressing down with a piece of baking paper to seal it at the top of the slice.
- Refrigerate for 2 hours (or until firm) before cutting into slices and eating.
- Store chilled in an airtight container for up to 2 weeks.
Read more at: Affordable Wholefoods Blog
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