Recipes

Its that time of year again... Is it just me or the older I get, the faster Christmas rolls around? While we love to indulge as much as the next person. Its great to have some healthy (and tasty) sweet treats on hand for those busy times. These Christmas cake bliss balls are gluten free and jam packed with organic dried fruit and nuts to keep going. Extra bonus? They are super easy to make!  Check out our recipe below! Ingredients 10 pitted dates  1/2 cup of walnuts 1/2 cup of almonds 1/4 cup of currants 2 tbsp almond butter 2 tbsp maple syrup or honey 1 tsp cinnamon 1 tsp all spice 1 tsp ground ginger 1 tsp nutmeg Method Soak dates for 10 mins in warm water, drain and pat dry. add all ingredients to a food processor and blend until dough forms roll into balls (should make roughly 7-8) and place on a tray refrigerate for 1 hour or until set and enjoy! *for added deliciousness melt 1/4 cup of dark chocolate chips and 1 tsp of coconut oil. Combine and drizzle over the top!*  

The Health Benefits of Chia Seeds: A Nutrient Powerhouse Chia seeds have emerged as one of the most popular superfoods in recent years, and for good reason. These tiny seeds, derived from the plant Salvia hispanica, are packed with nutrients and offer numerous health benefits. Whether you sprinkle them on yogurt, add them to smoothies, or soak them in water to create chia pudding, integrating chia seeds into your diet can have a significant positive impact on your health. Here’s a closer look at the many health benefits chia seeds offer:  1. Rich in Nutrients and Low in Calories  Chia seeds may be small, but they are nutrient-dense. A 28 gram serving contains:  Fibre: 11 grams Protein: 4 grams Healthy fats: 9 grams (including omega-3 fatty acids) Calcium: 18% of the Recommended Daily Intake (RDI) Manganese: 30% of the RDI Magnesium: 30% of the RDI Phosphorus: 27% of the RDI  Despite being rich in nutrients, chia seeds are low in calories, making them an ideal food for those seeking to maintain a calorie deficit.  2. High in Omega-3 Fatty Acids  Chia seeds are an excellent plant-based source of omega-3 fatty acids, particularly alpha-linolenic acid (ALA). Omega-3s are essential fats that play a crucial role in reducing inflammation, supporting brain health, and maintaining heart health. Incorporating chia seeds into your diet can help balance your omega-6 to omega-3 ratio, which is important for reducing the risk of chronic diseases like heart disease.  3. Excellent Source of Dietary Fibre Chia seeds are one of the best plant-based sources of fibre, with almost 11 grams per ounce. This makes them ideal for promoting digestive health and maintaining regular bowel movements. The high fibre content can also help control blood sugar levels by slowing down the absorption of sugar into the bloodstream, which may be particularly beneficial for people with type 2 diabetes.  Fibre also plays a key role in promoting satiety. Because chia seeds absorb up to 12 times their weight in water, they expand in your stomach, making you feel fuller for longer!  4. Supports Heart Health  The combination of fibre, omega-3 fatty acids, and antioxidants in chia seeds makes them heart-friendly. The omega-3 content helps reduce inflammation, lower blood pressure, and improve cholesterol levels, all of which contribute to a healthier cardiovascular system. Studies have shown that chia seeds can improve HDL (good) cholesterol levels while reducing LDL (bad) cholesterol and triglycerides, key factors in preventing heart disease.  5. Boosts Bone Health  Chia seeds are a great source of several nutrients that are important for bone health, including calcium, magnesium, phosphorus, and protein. In fact, gram for gram, chia seeds contain more calcium than most dairy products. This makes them a great option for those who are lactose intolerant, vegan, or simply looking to increase their calcium intake to support healthy bones and teeth.  7. Helps Regulate Blood Sugar Levels  The high fibre content of chia seeds not only promotes digestive health but also helps stabilise blood sugar levels. The soluble fibre in chia seeds forms a gel-like consistency in the stomach, slowing the digestion of carbohydrates and the release of sugar into the bloodstream. This can prevent blood sugar spikes, which is particularly beneficial for those with insulin resistance or type 2 diabetes.  7. High in Antioxidants  Chia seeds are rich in antioxidants, which help protect your body from free radical damage. Free radicals are unstable molecules that can contribute to aging and chronic diseases like cancer and heart disease. By incorporating antioxidant-rich foods like chia seeds into your diet, you can help reduce oxidative stress and lower your risk of developing these conditions.  8. Easy to Incorporate into Your Diet  One of the best things about chia seeds is their versatility. They have a mild, neutral flavour, so they can be added to both sweet and savoury dishes without altering the taste. You can mix them into smoothies, sprinkle them on salads, or  my favourite, a delicious chia pudding! Chia seeds are more than just a trendy superfood – they offer an impressive array of health benefits, from supporting heart health and aiding digestion to promoting bone health and providing sustained energy. By incorporating chia seeds into your daily diet, you can boost your intake of essential nutrients while enjoying their numerous health-promoting properties. Check out our chia seed pudding recipe below!   Basic Chia Pudding recipe  Ingredients  4 Tablespoons of chia seeds 1 cup of milk of your choice (we love coconut) ½- 1 Tablespoon of maple syrup ( or 2-3 dates for added fibre) ¼ teaspoon of vanilla extract  Method Combine all ingredients together and make sure it is well stirred to prevent any lumps forming. Allow to set overnight in an air tight container.  Serving Suggestion Layer chia, yogurt and your favourite granola in a mason jar for already made breakfast! Note: Chia pudding will keep for 5 days in the fridge in an airtight container

Homemade Granola Bars If you're searching for a healthy snack that's both satisfying and convenient, these delightful treats are perfect for breakfast on the go, an afternoon energy boost, or a wholesome addition to your lunchbox. Make them at home and customise your ingredients, control sweetness, and avoid the additives and preservatives often found in store-bought versions. Plus, they’re incredibly easy to make! Why Homemade? Control Ingredients: By making granola bars at home, you can choose wholesome, nutritious ingredients and avoid excess sugars and artificial additives. Customisation: Adjust the recipe to your taste preferences—add your favourite nuts, seeds, dried fruits, or even a touch of chocolate for a treat! Cost-Effective: Homemade granola bars are often cheaper than store-bought varieties, especially when you buy ingredients in bulk. Basic Ingredients Here's our basic recipe to get you started. You can mix and match based on what you have on hand or your personal preferences. Ingredients: 2 cups organic rolled oats 1 cup nuts (such as almonds, walnuts, or cashews), roughly chopped 1/2 cup seeds (like sunflower or pepitas) 1/2 cup dried fruit (such as cranberries, raisins, or apricots), chopped if large 1/4 cup honey or maple syrup 1/4 cup nut butter (like almond or peanut butter) 1/4 cup mini chocolate chips or cacao nibs (optional) 1/2 teaspoon vanilla extract A pinch of salt optional: Chia seeds Instructions: Mix Dry Ingredients: In a large bowl, combine the oats, chopped nuts, seeds, and dried fruit. If you're using chocolate chips or cacao nibs, add them to the mix as well. Combine: Pour the wet mixture over the dry ingredients and stir until everything is well coated and evenly mixed. Press and Bake: Transfer the mixture to the prepared pan and press it down firmly with a spatula or your hands. This helps the bars stick together better. Bake in a preheated oven at 160C for 15-20 mins or until golden brown Storage Tips Room Temperature: Store granola bars in an airtight container at room temperature for up to one week. Refrigeration: For longer storage, keep them in the refrigerator, where they can last up to a couple of weeks. Freezing: You can also freeze granola bars for up to three months. Just wrap them individually in plastic wrap or foil and place them in a freezer-safe bag. Creative Variations Nut-Free: Substitute nuts with additional seeds or puffed rice for a nut-free option. Superfood Boost: Add chia seeds, flaxseeds, or hemp seeds for extra nutrition. Flavour Twists: Mix in a teaspoon of cinnamon, nutmeg, or cacao powder for different flavour profiles. Final Thoughts Homemade granola bars are not only a tasty snack but also a fantastic way to ensure you're fuelling your body with healthy ingredients. Whether you’re preparing a batch for yourself or making them as a thoughtful gift, these bars are sure to be a hit. So, grab your ingredients and get baking!

In recent years, the demand for gluten-free alternatives has skyrocketed, driven by health concerns and dietary preferences. For those avoiding gluten, whether due to celiac disease, gluten sensitivity, or personal choice, finding the right flour substitute is crucial for achieving delicious baked goods without compromising on texture and taste. Here are some of our top picks! Rice Flour Overview: Rice flour is a staple in gluten-free baking due to its mild flavour and versatility. It's made from finely ground rice grains and comes in both white and brown varieties. Best For: Rice flour works well in recipes where a lighter texture is desired, such as cakes, cookies, and muffins. It blends nicely with other gluten-free flours and starches. Tip: Combine rice flour with a binding agent like xanthan gum or guar gum to improve the elasticity and texture of your baked goods. Almond Flour Overview: Almond flour is made from finely ground almonds, offering a rich, slightly nutty flavour and moist texture. Best For: It's excellent for baking items like cookies, muffins, and cakes, providing a moist and dense crumb. Almond flour is also high in protein and healthy fats, making it a nutritious choice. Tip: Due to its higher fat content, reduce the amount of butter or oil in your recipe when using almond flour to avoid a greasy texture. Coconut Flour Overview: Coconut flour is made from dried coconut meat that's ground into a fine powder. It's highly absorbent and has a subtle coconut flavour. Best For: Ideal for recipes that require a lot of moisture, such as pancakes, quick breads, and brownies. Coconut flour is also high in fibre and low in carbohydrates. Tip: Since coconut flour absorbs more liquid than other flours, recipes typically require more eggs or additional liquids to maintain the right consistency. Buckwheat Flour Overview: buckwheat flour is ground from raw buckwheat kernels. It lends a nutty flavour and dense texture to baked goods like breads, pancakes, waffles, and muffins. Best For: It's versatile and can be used in a variety of baked goods, including pancakes, noodles and gluten free pasta Tip: Combine buckwheat flour with gluten-free flours like rice flour, almond flour, or tapioca flour to achieve optimal baking results. Tapioca Flour/Starch Overview: Tapioca flour, also known as tapioca starch, is derived from the cassava root. It's a fine, white powder with a neutral flavour and great thickening properties. Best For: Tapioca flour is excellent for adding chewiness and elasticity to gluten-free bread, as well as for making crispy crusts on baked goods. Tip: Use tapioca flour in combination with other gluten-free flours to achieve the desired texture and structure in your recipes. (we like almond or rice!) Tips for Successful Gluten-Free Baking: Blend Flours: Experiment with different combinations of gluten-free flours and starches to achieve the best results. Each flour has its unique properties, so blending them can help balance flavours and textures. Use Binders: Incorporate binding agents like Xanthan gum or guar gum in recipes that require elasticity and structure, such as bread and pizza dough. Measure Accurately: Gluten-free flours can vary in density, so measuring accurately is crucial for consistent results. Use a kitchen scale for precision. Adjust Liquid Content: Gluten-free flours often require more liquid than traditional wheat flour. Be prepared to adjust the amount of liquid in your recipes to achieve the desired consistency. Here is our fave gluten free savoury loaf recipe! Happy baking! Gluten Free Savoury loaf Ingredients: 2 ½ cups of almond flour ½ tsp baking soda ¼ cup black pepper 3 eggs 1 tsp of lemon juice or apple cider vinegar 2 tbsp butter or coconut oil (melted) 2 tbsp dijion 2 cups of grated zucchini ¼ cup chopped chives ½ cup sharp cheddar or parmesan *optional: ¼ cup chopped and sautéed bacon or chorizo* Method: Preheated oven to 175 degrees Celsius Grate zucchini and squeeze out remaining liquid and set aside Add lemon juice or ACV to baking soda and let it foam In a mixing bowl combine almond flour, pepper, baking soda Add in lemon juice mixture, butter and eggs. Add in remaining ingredients and mix into a batter Fill a lined loaf tin and make sure batter is packed in. Bake for 1 hour, until golden brown. *Tip: add in other veggies such as grated carrot or chopped capsicum to boost the nutritional value!*

Organic cashews stand out not only for their delicious taste but also for their numerous health benefits and positive impact on sustainable farming practices. Nutrient-Rich Powerhouses Firstly, let's delve into the nutritional profile of organic cashews. These kidney-shaped nuts are packed with essential nutrients such as vitamins, minerals, and healthy fats. They are particularly rich in: Heart-Healthy Fats: Cashews are abundant in monounsaturated and polyunsaturated fats, which are known to promote heart health by reducing harmful cholesterol levels. Protein: They are a good source of plant-based protein, making them a valuable addition to vegetarian and vegan diets. Vitamins and Minerals: Cashews boast a spectrum of vitamins including vitamin E, K, and B vitamins like folate, as well as minerals such as magnesium, zinc, and phosphorus. Health Benefits Galore The consumption of organic cashews can lead to various health benefits: Supporting Heart Health: The healthy fats in cashews can help lower the risk of cardiovascular diseases. Aiding in Weight Management: Despite being calorie-dense, the combination of protein and fibre in cashews can promote a feeling of fullness, potentially aiding in weight control. Boosting Immunity: The vitamins and minerals present contribute to overall immune function and cell health. Improving Bone Health: Cashews are a good source of minerals like magnesium and phosphorus, which are crucial for maintaining strong bones. Organic: Better for You and the Planet Opting for organic cashews also extends benefits beyond personal health: No Chemical Residues: Organic farming avoids the use of synthetic pesticides and fertilizers, reducing exposure to potentially harmful chemicals. Environmental Sustainability: Organic farming practices prioritise soil health, biodiversity, and water conservation, contributing to long-term sustainability. Supporting Fair Trade Practices: Many organic certifications ensure fair wages and working conditions for farmers, promoting social equity. Culinary Versatility and Taste Organic cashews are incredibly versatile in the kitchen. From creamy cashew milk to flavourful nut butters and even dairy-free cheeses, these nuts lend themselves to a wide range of culinary creations. They can be enjoyed raw, roasted, or as a crunchy topping in both sweet and savoury dishes, adding a delightful texture and flavour. When it comes to cashews, choosing organic isn't just about embracing a healthier snack option—it's about supporting sustainable agriculture and investing in your well-being. With their rich nutritional content, myriad health benefits, and positive environmental impact, organic cashews are indeed a treasure worth incorporating into your diet. Whether you snack on them or incorporate them into your favourite recipes, these wholesome nuts offer a delicious way to nourish your body and mind. Check out our super versatile recipe for cashew icing below! Creamy Cashew Icing  Ingredients 1 cup of raw cashews 2 tablespoons unsweetened coconut yoghurt 1 tsp of vanilla extract The juice of 1 lemon ¼ cup of maple syrup 1 tablespoon melted coconut oil  Method Soak cashews in hot water for 1 hour. Blend all ingredients on high until smooth. Transfer to an air tight container and refrigerate until needed.   *Handy tip* Use on carrot cake as a dairy free icing or top with berries and granola for a healthy dessert!

There's nothing quite like the convenience and nourishment of a well-made smoothie. Whether it's a morning boost, a post-workout refuel, or a mid-afternoon pick-me-up, the perfect smoothie can transform your day. Today, we are going to share with you our Cacao and Peanut butter smoothie recipe! This concoction so delicious and nutritious that we truly believe it is the best smoothie ever! So, grab your blender and let's dive into the world of smoothie bliss! Ingredients: 1 ripe banana (frozen is best!) 3 dates (we use medjool) ¼ cup organic cashews 1 tablespoon of raw cacao 1 tablespoon of peanut butter (we use Ceres organics!) 1tsp of maca powder (adds a delicious caramel flavour) 1 scoop of ice 250ml of Almond milk (we love pure harvest) Instructions: Add all  dry ingredients into a blender Pour in the almond milk up to 500ml mark If you prefer a colder, thicker smoothie, add more ice cubes. Secure the blender lid and blend on high speed until everything is creamy and well combined. Pour the smoothie into your favourite glass or jar, and enjoy! Why It's the Best: Super tasty: The combination of  banana, cacao and peanut butter makes for chocolatey delight! Nutrient-Packed: This smoothie is loaded with essential vitamins, minerals, and antioxidants from fruit, cashews and cacao making it a powerhouse of nutrition. Energising and Satisfying: With a balance of carbohydrates, protein, and healthy fats, this smoothie provides long-lasting energy and keeps you feeling full and satisfied. Quick and Easy: With just a few simple ingredients and a blender, you can whip up this delicious smoothie in minutes, making it the perfect choice for busy mornings or on-the-go snacks. This recipe is truly the ultimate blend of taste and nutrition. Whether you're a smoothie aficionado or new to the game, I encourage you to give this recipe a try and experience the joy of sipping into bliss with every sip. Cheers to good health and happy blending!

Australian organic dry roasted peanuts offer a delectable fusion of health and flavour. These crunchy delights are not just your ordinary peanuts; they represent a commitment to quality, environmental consciousness, and a wholesome snacking experience. Sourced from organic farms across the vast landscapes of Australia, these peanuts are cultivated with meticulous care, free from synthetic pesticides, herbicides, and genetically modified organisms (GMOs). The organic farming practices ensure that the peanuts grow in nutrient-rich soil, fostering their natural flavours and nutritional profiles. Our peanuts are produced in a facility free from gluten and abide by stringent sourcing and allergen control plans. The dry roasting process enhances the inherent nuttiness of the peanuts while preserving their goodness. Unlike traditional roasting methods that may involve added oils or fats, dry roasting utilises high heat to coax out the oils naturally present in the peanuts, resulting in a rich, intense flavour without the need for additional additives. This process helps to retain nutritional integrity, ensuring that each bite is packed with essential nutrients. Harvested at peak ripeness, these peanuts are carefully selected and roasted in small batches to maintain their optimal flavour and texture. This attention to detail guarantees a superior snacking experience, with each peanut boasting a satisfying crunch and a burst of nutty goodness. Opting for organic not only benefits your health but also supports sustainable agricultural practices. By choosing organic, you're contributing to the preservation of biodiversity, soil fertility, and natural ecosystems. Organic farming methods prioritise environmental stewardship, minimising the use of harmful chemicals and promoting crop rotation and soil conservation. Organic dry roasted peanuts are a nutritional powerhouse. Packed with protein, healthy fats, fibre, vitamins, and minerals, they make for a wholesome snack that satisfies hunger while nourishing your body. Whether enjoyed on their own as a convenient on-the-go snack or incorporated into recipes ranging from savoury dishes to sweet treats, these peanuts offer a versatile and nutritious addition to any diet. They are naturally gluten-free, making them suitable for those with gluten sensitivities or coeliac disease. Additionally, they are vegan-friendly and non-GMO, for individuals seeking ethically sourced and plant-based snacks! From their wholesome origins in organic farms to their irresistible crunch and nutritional benefits, these peanuts embody the essence of pure, natural goodness. Whether you're snacking straight from the bag or incorporating them into your favourite recipes, they are sure to delight your taste buds, nourish your body, and support a healthier planet. Try Our recipe for Peanut butter & chocolate chip cookies below! Ingredients: (makes approx 15)  2 cups of almond flour (we use our organic blanched almond flour)  ½ cup of peanut butter (we use Ceres’ organics peanut butter)  ¼ cup of maple syrup (we use planet organics maple syrup)  ¼ cup of dark chocolate chips  Method Combine all ingredients together in a bowl and mix until it forms a dough ( add more peanut butter if it is too crumbly). Separate dough into balls and flatten into a cookie shape. Bake in a preheated oven for 10 minutes at 170 degrees, flip and cook for a further 5 minutes or until golden brown

All you need to know about Gloriously Free uncontaminated organic oats! quick and easy over night oats recipe included.

If you’ve ever needed a dose of comfort food, now might be the perfect time for it. While we live with a certain amount of anxiety all around us in this strange time of the world, some of us just need something yummy and comforting. Well here it is.  The best part? It’s not actually that bad for you. It even has some health benefits!  Take care of yourselves xx   Chickpea Cookie Dough  Author: www.ginabnutrition.com   Ingredients: 1 tin chickpeas, drained and rinsed (cannellini beans work well too!) 3-4 tbsp maple syrup – to taste 1/2 cup smooth nut butter of choice 2 tsp vanilla extract Pinch sea salt 1 tbsp plant milk – optional 1/2 cup vegan dark chocolate chips Instructions: Place the chickpeas, maple syrup, nut butter, vanilla extract and sea salt in a food processor and pulse for a couple of minutes until smooth. Next, add in the plant milk if you’d prefer it to be less thick and pulse again. Mix in the chocolate chips and store in the fridge for a while prior to eating if desired.

For those of you who love all things decadent, this one is for you!  These brownies have a light mousse, with a sweet jam on a no-bake brownie base. Cover them in chocolate and you have yourself the most divine raw treat. These babies are gluten free and dairy free (depending on the chocolate you choose).    Vegan Raspberry Mocha Mousse Brownies Author: Christina Leopold | www.addictedtodates.com Ingredients: BROWNIE BASE 2 cups walnuts ½ cup raw cacao powder 12 medjool dates pitted ½ tsp sea salt ½ tsp vanilla extract MOCHA MOUSSE 1 cup full fat canned coconut milk thick part from the top of the can 2 tsp instant coffee granules 1 tsp vanilla extract 5.3 oz dark chocolate finely chopped 1 tbsp pure maple syrup 4 tbsp aquafaba  ¼ tsp cream of tartar RASPBERRY COULIS 500 g frozen raspberries ¼ cup pure maple syrup 1 tsp lemon juice GARNISH 250g dark chocolate freeze dried raspberries flaky salt Instructions: Add the walnuts, cacao powder and salt to your food processor and blitz for a minute. Add the dates and vanilla extract and blend again until the ingredients stick together to form a dough. Press the mixture into an 8” tin lined with parchment paper using a spatula. Set aside. Heat the coconut milk, coffee and vanilla in a saucepan until lightly simmering, whisk well. Remove from the heat and add the chocolate, allow to sit for 5 minutes before stirring until the chocolate is melted through. Add the maple syrup and stir well. Set aside and allow to come to room temperature. To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse to the baking tin and freeze for 1 hour or until the surface is solid. For the coulis add the frozen raspberries, maple syrup and lemon juice to a saucepan and simmer for 25-30 minutes stirring occasionally, until the mixture has reduced by about half. Pass the mixture through a sieve to remove the seeds and allow the to cool to room temperature. Once cooled spread the coulis on top of the mousse and return to the freezer to set completely overnight (or minimum 4 hours). Melt the chocolate over a double boiler (bain-marie). Cut the brownies into 16 portions using a sharp knife. (heat the knife in boiling water to make it easier to cut the frozen bars). Place the brownies back in the freezer and one-by-one take them out and dunk them in the melted chocolate using 2 forks. Sit the coated brownies on a sheet of parchment paper. Garnish with a drizzle of chocolate, freeze dried raspberries and flaky sea salt. Allow to defrost for 15-20 minutes before eating and store in the fridge in an airtight container or freeze extra portions for later!

Enter Term 3 for those of us with school age kids! A new term, new recipes! If you're anything like us, we love to hide veggies in as many foods as we can. Muffins are a great way to do that and such an easy lunchbox filler. This recipe has a good dose of veggies, fruit and fibre.  The ingredients are pretty standard for your pantry and budget friendly.    Healthy Lunchbox Muffins Author: Taesha Butler | The Natural Nurter   Ingredients: 1/2 cup grated zucchini 1/2 cup grated carrots 2 cups rolled oats 1/4 cup honey or maple syrup 2 very ripe bananas (the riper, the sweeter they will be) 1/4 cup coconut oil, melted (or any neutral tasting oil) 1/2 tbsp pure vanilla extract 1 tsp bi carb soda 1 1/2 tsp apple cider vinegar 1/4 tsp sea salt 1 tsp ground cinnamon 1/4 cup milk of choice (dairy or non-dairy milk will both work) 2 large eggs or egg replacement  Instructions: Preheat oven to 180 and line a 12-hole muffin tin with liners. Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside. Pour oats into your blender. Pulse until very finely ground and the oats resemble flour. Add remaining ingredients except zucchini and carrots to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed. Add drained zucchini and carrots to the batter. Fold them in. You can pour the batter into a bowl before adding carrots and zucchini if you want to. However, I was looking to make as few dishes as possible, so I just poured them into the blender with the batter and stirred them in. Portion the batter out between the 12 lined muffin tin holes. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Cool for 15-20 minutes before enjoying. Allow the muffins to cool completely before transferring to an air-tight container. Store in fridge for 4-5 days or in freezer for up to a month.

Quick & Easy Dhal is your new best friend. So easy to whip together for a last minute meal while providing your family so much nutrients. Guilt free & delicious! Find the recipe here.

How good is risotto? Its warm and creamy and with the right spices, it's a flavour bomb. A very family friendly meal that makes big enough portions so perfect for a lunch leftover! Is risotto one of your winter go-tos?   Roast Cherry Tomato and Thyme Risotto with Basil Pesto Author: www.rebelrecipes.com   Ingredients: Roast tomatoes;  500g cherry tomatoes  Splash olive oil  Sea salt  Risotto ingredients; 250g aborio rice washed  2 tbsp olive oil 2 onions chopped roughly 4 cloves garlic sliced 3 tbsp white wine 750ml veg stock 4 ripe tomatoes roughly chopped  8 Sun blush tomatoes in oil drained and roughly chopped 4 tbsp nutritional yeast Zest 1 lemon  1 tsp sea salt 2 tbsp fresh thyme chopped  Lots of Black pepper  2 tbsp coconut yogurt or cream Pesto; 30g Basil  50g Pine nuts  3 tbsp extra virgin olive  Juice 1/2 lemon  Pinch sea salt  3 tbsp nutritional yeast  50g water  Toppings;   2 tbsp olive oil  Big pinch salt Fresh thyme Toasted pinenuts   Instructions: To cook the tomatoes;     Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside  To make the risotto;   Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.  Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.   Add 1 cup at a time of stock at a time until all the liquid is absorbed.    Half way through add in the fresh tomatoes and and sundried tomatoes.   Continue to add the veg stock.   When absorbed and the rice is tender, add in the lemon zest, salt, pepper, coconut yogurt  and nutritional yeast and stir to combine.   Finally fold half the roast cherry tomatoes through the rice. To make the pesto;   Add all the ingredients to a food processor and blitz to combine. To serve;    Top with the roast tomatoes, pesto, toasted pinenuts, a handful of fresh thyme and a drizzle of extra virgin olive oil.

With all of this cold weather, warming foods are exactly what we need. They're great for our digestion and they warm us up from the inside out.  These nachos are not only warm in temperature, but the nacho spice gives a warmth as well. Not only that- but they're delicious! This recipe calls for ordinary dairy cheese but that can easily be swapped out for a vegan version.  Find the recipe below and enjoy!   Sweet Potato and Black Bean Nachos Author: www.halfbakedharvest.com   Ingredients: 3-4 medium sweet potatoes cut into wedges 1 small head cauliflower cut into florets 2 tablespoons olive oil 2 tablespoons Taco Seasoning  1 400g can black beans drained + rinsed 1 1/2 - 2 cups cheese (shredded)  guacamole + plain greek yogurt for serving fresh cilantro green onions for serving Green Chile Salsa 8 tomatillos 1 jalapeño 2 cloves garlic 1 can Green Chilies or fresh chillies.  1/2 cup fresh cilantro juice of 1 lime 1-2 teaspoons salt depending on your taste Instructions: Preheat the oven to 220 degrees. Place the sweet potatoes wedges and cauliflower florets in a large bowl and drizzle with olive oil. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat. Spread the wedges and florets out onto one or two baking sheets in an even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp. Remove from the oven and top with the black beans, leaving out 1/2 cup of black beans to add at the end. Add the cheese in an even layer. Return the pan or pans to the oven and bake for another 5-10 minutes or until the cheese is melted and bubbly. Top with the remaining black beans, Green Chile Salsa (recipe below), guacamole, cilantro, green onions and greek yogurt. DIG IN! Green Chilie Salsa: Preheat the broiler to high Place the tomatillos, jalapeño and garlic on a sheet pan, leaving the skins on the tomatillos and garlic. Broil for about 5 minutes or until charred all over. Remove and allow to cool. Once cool enough to handle, remove the skins from the tomatillos and garlic, then discard. Halve the jalapeño and remove the seeds or leave some in for more heat! Add the tomatillos, garlic, jalapeño, Old El Paso Chopped Green Chiles, cilantro, juice from one lime and 1 teaspoon salt to a blender. Blend until smooth and combined. Pour into a bowl and place in the fridge for one hour to let the flavors mend. Taste and add more salt if desired. SERVE!

Growing up, meatloaf was a winter staple. It was a deliciously warm comfort food. Now that I'm the adult, I see that meatloaf was also an easy way to get a good hit of protein & veggies into us without the complaints.  This lentil loaf is not much different. It's warm, delicious and loaded with protein and veggies. Its even better than the meat version! It makes an easy dinner for fussy ones or a great pre-made lunch for the week. Partner it with salad & avo and you've got yourself one delicious meal!   Vegan Lentil Loaf Author: Jess @ www.choosingchia.com Ingredients: 3 cups cooked green lentils (about 1 cup dried, or can use canned) 2 tbsp ground flax seeds+6 tbsp water 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, chopped 1 large carrot, chopped 1 celery stalk, chopped 1 red capsicum, chopped 2 portabello mushrooms, chopped 1/2 tsp salt 1 tsp pepper 2 tsp paprika 1 tsp dried oregano 1 tsp dried parsley 1/4 cup red wine 2 tbsp tomato paste 2 tbsp tomato sauce 1 tbsp tamari 1/2 tbsp worshershire sauce 1/2 cup quinoa, (already cooked) 1/2 cup oats Glaze 1/4 cup tomato sauce 2 tbsp balsamic vinegar 1 tbsp maple syrup Instructions Mix the ground flax seeds with the water and let sit for 5 minues to gel. Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red capsicum and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don’t burn. Sesason with salt, pepper, paprika and dried herbs. Reduce the heat to medium then deglaze the pan with red wine. Add the tomato sauce, tomato paste, tamari, and worshershire sauce and mix everything together.  Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture. Line an 8×4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly. To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf.  Bake at 175 degrees for 35-45 minutes. Let cool for 30 minutes before removing from the pan.

Soups- so warm, creamy, nourishing & easy! We love soup for so many reasons, but a garlic soup? Even more so. Bring it on! This delicious one is no exception.    Roasted Garlic and Parsnip Soup Author: www.cupofkale.com   Ingredients: 1 kg parsnips (about 8) 1 head of garlic (about 10 cloves) 1 tbsp fresh/dried rosemary 2 tbsp maple syrup 3 large onions 1.5 litres vegetable stock 1 lemon Toppings Vegan cream Toasted Seeds Instructions: Pre heat the oven to 180C. Wash the parsnips well and then cut into 2cm chunks. Peel the garlic and place in a roasting tin with the parsnips. Drizzle some vegetable oil, rosemary, maple syrup, salt and pepper on them and place in the oven. They will take about 15-20 mins. Thinly slice the onions and place in a saucepan with some oil on a low heat. Leave them to cook for about 15-20 minutes, stirring occasionally. They will slowly start to soften and caramelise. In a heavy bottom pan, place the roasted garlic, parsnips, caramelise onions and stock. Use a hand held blender to blend until smooth, Alternatively, do this in a a blender. Add extra water accordingly, if you want a thinner consistency, Squeeze in the juice from the lemon and season with salt and pepper. Serve and top with some vegan cream and toasted seeds,  

Cold weather makes it hard to get out of bed in the mornings. Warm beds are just so comfortable! But if you have a warm breakfast already made and waiting for you, would it be any easier?  Overnight porridge in the slow cooker really is the way to go. It ensures a filling, healthy breakfast to start your day. Its full of protein, fibre and some healthy fats. It is also delicious! Find the recipe here and let us know what you think.   Slow Cooker Banana Nut Porridge Author: Liz Della Croce Ingredients: 1 cup steel cut oats 1 ripe banana mashed ¼ cup chopped walnuts 2 cups milk any kind 2 cups water 2 tablespoons flax seed meal 2 teaspoons cinnamon 1 teaspoon vanilla ½ teaspoon nutmeg ½ teaspoon salt slices banana walnuts or brown sugar – optional garnish Instructions: Place all ingredients in a slow cooker and stir until well combined. Cook overnight on Low for 8 hours. In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated. Serve warm with banana slices, chopped walnuts or a pinch of brown sugar if you wish.

Ah, the good old Chocolate Chip Cookie. Its childhood, comfort and simplicity wrapped up into one. Great for kids and great for adults.  These Tahini Chocolate Chip Cookies tick some serious boxes. They're quick and easy to make, full of protein, fibre and healthy fats to keep you full, and so sweet & delicious that you'll forget they're even good for you! Whip these babies up for the kids lunchboxes (nut-free- hooray!), keep around for that sweet craving or just love them whenever you want. Warning: You'll keep wanting more!   Tahini Chocolate Chip Cookies Ingredients: 1 cup tahini 1/2 cup pure maple syrup 1 Tablespoon ground flaxseed mixed with 3 Tablespoons water (or 1 egg) ½ teaspoon cinnamon ½ teaspoon sea salt ½ teaspoon bi carb soda ½ teaspoon vanilla extract 3 Tablespoons coconut flour 1/4 cup unsweetened shredded coconut flakes (optional) 1/4 cup chopped dark chocolate or dark chocolate chips flaked sea salt, for topping (optional) Directions: Preheat oven to 176 degrees and line a baking sheet with parchment paper or spray with non-stick spray. Combine ground flaxseed with water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous. If you’re adding coconut flakes in the recipe preheat a sauté pan to medium heat. Add the coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove them from the pan and allow to cool. This step is optional, but highly recommended. Once the flaxseed mixture has setup, use a medium size mixing bowl to combine tahini, maple syrup, flaxseed mixture, cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated. Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips. Scoop out the cookie batter using a small/medium cooking scoop or Tablespoon and place on baking sheet giving about 1½ inches between each cookie. Sprinkle a few sea salt flakes on cookies, if using. Bake for 17-20 minutes or until golden brown around the edges. Remove from oven to cool on the pan at least 15 minutes before touching or removing. Enjoy right away or store in an air-tight container for up to 5 days.

Soup season has arrived and we're pretty stoked about that. Soup is a great way to load up on nutrients, flavour and warm you up from the inside. Soup makes a fabulous dinner and an even better lunch! This recipe is packed with flavour and has additional protein to keep you feeling full.   Roasted Garlic Cauliflower Chowder Author: www.simplyquinoa.com   Ingredients: 1/2 cup raw cashews soaked for at least 2 hours 1 head cauliflower 1 small potato 1 garlic bulb 2 tablespoons oil 1/2 cup Roasted Garlic Hummus 1/2 cup cooked quinoa 2 cups vegetable broth 2 cups water + more as needed 2 teaspoons miso paste 2 teaspoons nutritional yeast optional Salt + pepper to taste Additional garlic if desired   Instructions: Add cashews to a bowl, cover with hot water and let soak for at least 2 hours. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables. Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

Porridge is the quintessential winter breakfast. It’s so warm and nourishing and one of the easiest way to load up with nutrients. Those who love porridge but want or need a gluten free version, buckwheat porridge is your thing. Naturally gluten free (buckwheat is actually a seed) and full of protein & nutrients to fuel that vessel of yours. Here is the recipe you’ve been looking for!    Creamy Buckwheat Porridge  Author: Alice Pages Ingredients: 3/4 cup raw buckwheat groats 1/3 cup raw cashews  1/2 banana 3 tbsp coconut cream or milk 1 pitted date, to sweetened (add more if you prefer) 1 tsp orange blossom water 1/2 tsp vanilla extract 1/2 tsp ground cinnamon 1 pinch of sea salt Baked Fruit: 1 small apple 1 small pear 1 tbsp coconut oil 1 tsp maple syrup 1 tsp ground cinnamon 1 tsp vanilla extract Instructions: Soak the dry buckwheat groats and cashews in double volume of water for at least 6 hours or overnight at room temperature. Soaking increases the availability of nutrients, soften the groats and nuts and makes them easier to digest. Rinse well the buckwheat groats and cashews under running water until the water is clear and drain. Peel and chop the banana, pit and roughly chop the date. Add all the ingredients in a food processor or a high speed blender and blend until perfectly smooth, thick and creamy. If you prefer a runnier porridge, add a little more coconut milk and blend until you get the desired consistency. Set aside. Prepare the roasted fruits. Wash, core and cut the fruits into medium dices. Heat the coconut oil in a nonstick skillet and add the fruits, maple syrup and cinnamon. Stir to coat and cook over medium-high heat for 5 minutes until the fruits are beautiful golden and soft. Add the vanilla extract and remove from heat. Serve the porridge in bowls with the roasted fruits, a handful of granola, fresh berries, nut butter or any of your favorite toppings.