Category: Vegetarian


How To Get More Plant-Based Omega 3 In Your Diet

We often hear about omega 3 fats, particularly in relation to salmon, and it being a healthy choice. Omega 3s aren’t just found in fish though, they are present in an array of plant foods as well. Read on to learn more about some great sources of plant-based omega 3, along with why they are important, and signs of potential deficiency! Try out Isowhey bliss balls which are full of omega 3s in this months August "Baking Box" So why is omega 3 important?

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Winter Warmer Vegetable Soup

This vegetable soup recipe was kindly shared with us by the amazing Tofu Studio Melbourne. Delicious, warming and full of nourishing vegetables, it's perfect for the cooler nights. Enjoy! Ingredients 2 Tbs. olive oil 1 brown onion, chopped 1 tbs smoked paprika 4 cloves garlic, peeled 3 large carrots, halved lengthwise and thinly sliced 3 stalks celery, halved lengthwise and thinly sliced 1 400g can crushed tomatoes 2 sprigs fresh thyme 2 400g cans chickpeas, rinsed and drained 4 cups vegetable stock Sea salt and

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Smashed Spuds & Kimchi Mayo

Our July box is themed the 'Gut Lovin' box, so we thought this flavourful dish topped with probiotic filled kimchi was perfect! It was kindly shared with us by the awesome Shan Cooper of My Food Religion. Check out her Day On A Plate here. Serves 4 Ingredients 6-8 small-med potatoes 3 tbs olive oil 1-2 good pinches salt & pepper 1 punnet baby tomatoes 2 tbs chopped herbs (any you like) Kimchi Mayo 1 lge egg 150 ml macadamia oil or olive oil 1

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Prebiotic Tray Bake With Tahini Drizzle

This prebiotic bake is pimped up with a tangy garlic tahini drizzle. Roasting is a great way to cheer up any vegetable that may have been left in the fridge too long. The vegetables all cook at different speeds, so some are crunchier than others, which adds to the beauty of this dish. GF WF DF SF VEG Serves 4 Ingredients 200 g (7 oz) Jerusalem artichokes 12 lemon 200g (7 oz) parsnips, peeled and quartered lengthways 300g (1012 oz) heirloom or baby carrots, trimmed

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Pumpkin Miso Soup Recipe

Ingredients ½ jap pumpkin, skin removed 2 onions, finely sliced 3 clove garlic, roughly crushed ¼ cup olive oil 1l vegetable stock ¼ cup white miso 2 cups torn kale leaves, no stem ½ bunch basil, picked ¼ cup almonds 1-2 clove garlic ½ cup Hemp Foods Australia hemp oil 3 tbsp Hemp Foods Australia hemp seeds salt to taste 1 tin chickpeas, drained and very dry 200g Brussel sprouts cup in half 2 tbsp vegetable oil salt pepper ½ cup pomegranate seeds(approx. half a pomegranate) Hemp food Australia Hemp oil

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Lentil and Veggie Bolognese

We are always on the hunt for wholesome, veggie-packed dinners that are perfectly suited for the freezer and easily re-heated or used as left overs for lunch the next day. Our friend Emma Cook, founder of The Australian Natural Soap Company, has kindly shared her favourite pasta dish with us that we had to pass onto you! Enjoy! Recipe: Lentil and Veggie Bolognese Ingredients A splash of macadamia oil (can substitute with Extra Virgin Olive Oil) 1 clove of crushed garlic -1 red chilli (medium

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