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.
Another tasty & nutritious recipe from Tristen Van De Kley of Balanced Body Nutrition. Tris describes these as ‘delicious plant-based good-for-you burgers that make for an easy protein packed meatless Monday meal’. She recommends serving in a burger bun with salad and turmeric tahini sauce, or in a nourish bowl with a variety of veggies drizzled with sauce.
Serving Size: makes 8-10 small falafel sized patties or 4 burger patties Continue reading
We adapted this bread recipe from an old Delicious magazine and it truly is delicious. It takes a little time and care but is so worth it.
Another wholesome recipe from Sarah Follent of Baked Livingness. It’s easy to make with simple flavours and….. a great vegetarian and vegan dinner option.
Anxiety is complex, but there is so much evidence to show that the food we eat can have a significant effect on our state of mind. Here are 5 of my favourite wholefoods that can support a calm, relaxed and anxiety free mind and body.
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.
After a recent conversation in the back office with our IT specialist Dean, we were inspired to try out one of his favourite soups from childhood, Fasolada. Fasolada has its origins in Greece as a soup made of beans (and sometimes meat) with a few vegetables, lemon and olive oil. There are many variations of the recipe across Greece and after a little experimentation by Kym (our stock manager and lover of anything beans) we have a recipe that is certifiably blog grade. Don’t be put off by the amount of ingredients as this is actually a very easy soup to make.
Thank you Dean for the inspiration and Kym for your cooking efforts.
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.
You can’t go past this soup for a tummy warmer in winter. With delicious warming spices, creamy sweet potato & carrot and wholesome chickpeas, this is a recipe for the whole family and so simple to make. Enjoy.
Serving Size: Serves 4-6
- 2 tablespoons olive oil
- 1 large brown onion (chopped)
- 2 garlic cloves (chopped)
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon chilli powder
- 600g orange sweet potato (peeled and diced)
- 500g carrots (peeled and diced)
- 6 cups vegetable or chicken stock (depending on your preference)
- 1/2 cup chickpeas (soaked and cooked) OR 1 x 300g tin organic chickpeas (drained and rinsed)
- 1/2 small lemon rind
- In a large saucepan, saute the onion and garlic in olive oil over medium heat for 6-8 minutes stirring often.
- Add the coriander, cumin and chilli spices and cook for another 1-2 minutes.
- Add the sweet potato and carrot and saute for 5 minutes.
- Add the stock and bring to the boil, then simmer for 20 minutes stirring occasionally.
- Add the cooked chickpeas and simmer for another 10 minutes.
- Blend the soup in batches until smooth, then return to the saucepan on low to medium heat. Stir in the lemon rind and season with salt and pepper (do not boil), then serve piping hot garnished with fresh parsley and coriander.
Know more at: Affordable Wholefoods