Category: Vegetarian


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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Sally Fitzgibbons' Rainbow Salad

Eat like a champion (literally) and re-create professional surfer, qualified personal trainer and health and wellness author Sally Fitzgibbons' vibrant rainbow salad! Recipe: Rainbow Salad GF | DF | V | Serves 4 Ingredients 1 corn cob, peeled 1 bunch English spinach, stalks removed 1 beetroot, grated 1 carrot, grated 1 red capsicum, seeds and pith removed, finely sliced 1 avocado, sliced Fresh herbs, such as mint and chives, finely chopped Method Bring a medium-large saucepan of water to the boil. Place the corn in the water and

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Mexican Salad Jar

Take this Mexican creation to work and watch your co-workers drool! It's fresh, nutritious and most of all FULL of flavour. Watch our founder Peta and resident GM Naturopath Amy get creative in the kitchen and inspire your next colourful packed lunch. Recipe: Mexican Salad Jar Serves 2 | GF | DF | V Ingredients Mexican Jar 1 tomato, diced 1/4 red onion, roughly chopped 1 cup mixed lettuce 1/2 avocado, mushed 1/2 cup corn 1/2 cup cooked brown rice 1/2 lime handful

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