Lentil & Mushroom Rice & Quinoa Penne Pasta

Lentil-Mushroom-Pasta

This weeks recipe of the week is from local food blogger to the Byron Bay shire Meg Phillips. Meg used our popular Organic Rice & Quinoa Penne to make this recipe. It uses only vegan ingredients, is high in protein…and super delicious.

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Beetroot & Black Bean Burgers (GF/DF)

Black-bean-beetroot-burgers

This weeks recipe of the week is from Casey-Lee Lyons of Live Love Nourish. The recipe was originally made in collaboration with Roza’s Gourmet Sauces – a great business that sells a variety of chutneys, pesto’s and mayos online and around the country. The burger patty is made using black turtle beans (one of our favourite here in store) and is a bit of fun using roasted sweet potato in place of a burger bun. Enjoy!

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Chocolate Smoothie Bowl

Chocolate-Smoothie-Bowl

The delightful Meg Phillips has been at it again….this time it’s one of her delicious vegan smoothie bowl creations using raw cacao powder and frozen bananas.  This is a great summer breakfast or brunch idea to share with friends. Get creative with your choice of fruit & nut or cereal toppings….and watch this space for Meg’s homemade granola recipe coming soon to the blog.

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Homemade Organic Granola Recipe

Organic-Granola-Recipe

It’s two in a row from Affordable Wholefoods Recipe contributor Meg Phillips. This time it’s a delicious and simple granola recipe using mostly organic ingredients (though you can of course tailor to your preference). Making your own if you have the time and motivation is a great way to save money on expensive store bought varieties, and you also get to choose your preferred flavours. Enjoy!

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Sweet Potato And Goats Cheese Penne Pasta

Sweet-Potato-Kamut-Pasta

A delicious dinner recipe using our new Organic Kamut Penne Rigate Pasta. The combination of lemon, chives, goats cheese and pine nuts is divine. You will love this recipe. Enjoy!

Ingredients:

  • 2 cups cooked organic kamut penne pasta
  • 20 grams butter
  • 2 tablespoons of olive oil
  • 1 medium sweet potato peeled into strips with a potato peeler
  • 1 clove of crushed garlic
  • 2 teaspoons of lemon rind
  • 1 tablespoon of lemon juice
  • 2 tablespoons of chopped chives (keep some aside for the garnish)
  • 60gram fresh rocket
  • 60grams goats cheese
  • 1 tablespoon toasted organic pine nuts 

Method:

  1. Cook the penne for 12-15 minutes until aldente. Drain and put aside.
  2. Heat the butter and 1 tablespoon of olive oil in a fry pan, then add the peeled sweet potato and cook for 2 minutes.
  3. Add the garlic and lemon rind and cook for a further 2 minutes.
  4. Combine the lemon juice, 3/4’s of the chives and remaining olive oil in a small bowl.
  5. Add the pasta to the frying pan and toss the ingredients for 1 minute until heated through.
  6. Remove from heat, add the rocket and chive mixture and combine.
  7. Season with salt and black pepper to your taste.
  8. Serve on a plate then top with crumbled goats cheese and a sprinkling of pine nuts and chopped chives. Enjoy!

NOTE: This dish can be served hot, or enjoyed cold as a pasta salad. Whatever your fancy!

Read more about delicious recipe on Affordable Wholefoods Blog

GRAIN FREE GRANOLA

GRAIN FREE GRANOLA

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.

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