recipes

Summer Mango Noodle Salad


Makes

2 servings

Prep Time

15 minutes

Cooking Time

15 minutes

Summer is all about mango, and this delicious fresh fruit can be used in more ways than just smoothies! This simple noodle salad with Thai flavours is a great healthy substitute to classic takeaway.

Ingredients

1 tsp olive oil, for cooking 

3 chicken thighs 

1 tbsp tamari 

270g rice noodles 

1 mango, sliced 

¼ cup mint, fresh 

1 cucumber, sliced 

1 red chilli, sliced 

2 tbsp cashews, roasted, chopped 

 

Dressing

2 tbsp tamari 

1 clove garlic, crushed 

½ tsp ginger, ground 

1 tbsp rice vinegar 

2 tbsp olive oil 

½ lime, juiced

Method

  1. Heat a pan over medium heat. Place chicken in a bowl with tamari and coat to marinate. Plan in the pan and cook for 6-7 minutes each side, or until chicken is cooked through. 
  2. Place the rice noodles in a large bowl and pour over boiling water. Leave to soften for 5 minutes then drain. 
  3. Meanwhile, prepare the dressing by combining all ingredients in a bowl. Add in the drained noodles, mango, mint, chilli and cucumber and toss to combine. Serve with chicken and cashews. 

Vegan option: Omit chicken and serve with grilled tempeh.

recipes

Tuna Salad And Beetroot Hummus


Makes

1 serving

Prep Time

10 minutes

Cooking Time

20 minutes

Tinned tuna is a fabulous protein that is quick and easy and requires no cooking. In this salad we’ve added olives which are a beautiful and tasty source of unsaturated fats, great for balancing hormones and keeping our skin youthful!

Ingredients

2 cups rocket 

¼ cup olives 

1 tbsp capers 

1 85g tin tuna, drained 

1 tbsp olive oil 

2 tsp balsamic vinegar

1 slice Rosemary Almond Bread

¼ cup beetroot hummus

Salt and pepper, to taste

Method

  1. In a large bowl combine the rocket, olives, capers and tuna. Drizzle over olive oil, balsamic, salt and pepper. Toss to combine. Serve with beetroot hummus and bread.   

Vegan option: Omit tuna and replace with 1 cup of legumes or choice. Replace bread with our famous seeded bread or your

recipes

Rice Paper Rolls With Peanut Sauce


Makes

2 servings

Prep Time

40 minutes

Rice paper rolls are a Summer favourite, and a beautiful way to enjoy the benefits of crunchy raw vegetables! Try this recipe with salmon or tofu, and enjoy putting together your own rolls with this tasty peanut dipping sauce.

Ingredients

10 rounds rice paper 

1 cucumber, finely sliced  

1 carrot, finely sliced 

1 cup red cabbage, finely chopped

200g tinned salmon, drained 

½ cup mint, fresh 

 

Dipping sauce 

3 tbsp peanut butter 

1 clove garlic, crushed 

2 tbsp tamari 

½ lime, juiced 

1 tsp sesame oil 

1 tbsp honey or maple syrup  

1 tbsp water

Method

  1. Prepare the sauce by combining all ingredients in a small bowl, set aside. 
  2. Set up all of your ingredients ready to wrap the rice paper rolls. Set up a large wooden board and a flat bowl of water (this is for soaking the rice paper so the bowl needs to be larger than the rounds). 
  3. Start by plunging one of the rice paper rounds in the water for just 10-15 seconds, then place on the board. Place fillings in the centre of the round in the shape of a rectangle. 
  4. Roll up the sides carefully and tightly, without tearing, then place on a plate. Repeat with all remaining rolls and serve with dipping sauce. 

 

Vegan option: Use tofu in place of salmon.

recipes

Pea, Mint And Feta Salad With Roasted Almonds


Makes

1

Prep Time

15

Cooking Time

20

Mint and cucumber are great ingredients as they have a cooling and soothing effect on the digestive system, and they taste delicious in this salad. Prep a large batch of roasted almonds to have on hand throughout the week and jazz up your salads.

Ingredients

1 cup frozen peas 

¼ cup mint, fresh, leaves picked  

1 cup sugar snap peas, trimmed and sliced 

1 cucumber, slices

¼ red onion, finely slices 

30g feta, crumbled 

2 tbsp hemp seeds 

1 tbsp olive oil 

½ lemon, juiced 

Salt and pepper to taste

 

Roasted almonds 

3 cups slivered almonds

Method

  1. To make the roasted almonds, preheat the oven to 170℃ and line a baking tray with baking paper. Scatter the almonds on and place in the oven for 15-20 minutes, giving them a shake twice throughout the cooking time to prevent burning. Leave to cool then store in a jar or container. 
  2. Place the frozen peas in a bowl and pour over freshly boiled water. Leave to sit for 5-10 minutes then drain. 
  3. Prepare the salad by combining the olive oil, lemon juice, salt and pepper in a large bowl. Add in the peas, mint, snap peas, cucumber and red onion. Toss to combine. 
  4. Serve with hemp seeds, crumbled feta and two tablespoons of roasted almonds. 

 

Dairy-free option: Omit feta or replace with a dairy-free feta.

recipes

Miso Ginger Pumpkin Noodles


Makes

1

Prep Time

15

Cooking Time

30

Summer doesn’t always mean salads! Our Miso Ginger Pumpkin Noodles not only look great but are great for you. With roasted pumpkin, crunchy sugar snap peas, soba noodles and an umami sauce to tie it all together, this recipe is great for the soul and the body.

Ingredients

¼ butternut pumpkin, chopped  

2 tsp coconut oil, melted 

1 tsp ginger, ground 

100g soba noodles     

1 spring onion, finely chopped 

2 tsp miso paste 

1 tbsp tamari 

½ tsp sesame oil 

½ lime, juiced 

1 cup sugar snap peas 

1 tsp sesame seeds (optional) 

Salt and pepper to taste

Method

  1. Preheat the oven to 180℃ and line a baking tray with baking paper. 
  2. Place the pumpkin chunks on the lined tray. Coat with coconut oil, ½ a teaspoon of ginger and salt and pepper. Place in the oven for 25 minutes or until soft. 
  3. Bring a small pot of water to the boil and clunge in the soba noodles, cook for 3 minutes or until soft. Drain and run under cold water to cool 
  4. In a small bowl combine the miso paste, sesame oil, tamari, lime, ½ teaspoon of ginger and spring onion. Pour over the noodles and add in the peas. Toss to coat. Serve noodles with pumpkin and sprinkle with sesame seeds.
recipes

Falafels, Quinoa Tabouli & Baba Ganoush


Makes

2 servings

Prep Time

20 minutes

Cooking Time

20 minutes

Baba ganoush is a famous Middle Eastern dip made from the roasted flesh of eggplants, which are naturally high in polyphenols - these are plant compounds that help our body function optimally! You can buy it in stores or make your own with our recipe. 

Ingredients

1 cucumber, sliced  

2 tomatoes, sliced 

½ cup cooked quinoa 

¼ red onion, finely sliced 

½ cup parsley, fresh, chopped

1 tbsp olive oil 

½ lemon, juiced 

¼ cup store bought baba ganoush 

Salt and pepper to taste

 

Falafels 

1 can chickpeas 

½ red onion 

1 tbsp olive oil

1 clove garlic, crushed 

1 tsp cumin 

1 tsp paprika 

1 tsp coriander, ground

½ cup parsley, fresh 

½ tsp salt 

½ tsp baking powder

Method

  1. Preheat the oven to 200℃ and line a baking tray with baking paper. 
  2. Prepare the falafels by combining all ingredients in a food processor, and pulse a few times to combine. Roll into balls about the size of a golf ball and place on the tray. Bake in the oven for 15-20 minutes until golden. 
  3. Meanwhile, prepare the tabouli by combining the cucumber, tomatoes, quinoa, onion, parsley, olive oil, lemon, salt and pepper in a bowl. 
  4. Serve the tabouli with falafels and baba ganoush.
recipes

Crunchy Chickpea & Spiced Cauliflower Salad


Makes

1 serving

Prep Time

15 minutes

Cooking Time

40 minutes

Turmeric is a beautiful bright spice that is a powerful anti-inflammatory, and protects against a range of diseases. It has a pungent and earthy flavour that goes perfectly in this easy cauliflower and chickpea salad.

Ingredients

¼ small head of cauliflower 

1 cup chickpeas 

1 cup rocket 

1 cup baby spinach leaves 

1 lemon, juiced  

1 tsp olive oil 

2 tbsp cashews, chopped  

Pepper to serve

 

Seasoning 

1 tsp ground turmeric 

1 tsp ground cumin 

1 tsp fennel seeds

1 tsp chilli flakes (optional)

1 tbsp olive oil

Method

 

  1. Preheat the oven to 180℃. 
  2. Chop the cauliflower into florets and place on a tray or oven proof dish. In a small ball, combine the seasoning ingredients. Drain and rinse the chickpeas and add to the seasoning.  
  3. Combine the chickpeas with the cauliflower on the tray and toss to season the cauliflower 
  4. Place in the oven and cook for 30-40 minutes, turning once. 
  5. Prepare your bowl with rocket, spinach and add the cauliflower and chickpeas. 
  6. In a small bowl combine the olive oil, lemon juice, salt and pepper. Pour over the salad and add the cashews. 
recipes

Black Bean & Beetroot Burgers


Makes

4 servings

Prep Time

20 minutes

Cooking Time

20 minutes

We love these vegan burger patties for a tasty summer meal that doesn’t leave you feeling heavy and bloated. They are made of black beans which naturally contain iron, calcium, magnesium and zinc. 

Ingredients

1 head cos lettuce 

4 sourdough or whole wheat burger buns, toasted 

½ cup beetroot hummus 

½ cup sprouts 

1 tbsp olive oil 

 

Patties 

1 can black beans, drained and rinsed 

1 cup cooked brown rice 

½ red onion, finely sliced 

2 tsp cumin 

1 tsp paprika 

1 tsp salt

Method

 

  1. Make the burger patties by mashing the black beans with the back of a fork. A few lumps is ok. Add in the remaining ingredients and combine to form mushy dough. Shape into 4 patties. 
  2. Heat olive oil in a large pan and fry the patties for about 4 minutes on each side, until golden and crispy. Set aside. 
  3. Assemble the burgers by spreading on hummus, layering on lettuce, the pattie and top with sprouts and the top bun.

 

To yield 1 cup of cooked brown rice, use about ½ cup uncooked rice. 

Option: You can also serve the burger naked, or serve with one of our favourite homemade loafs. 

recipes

Beetroot, Mackerel & Almond Salad


Makes

1 serving

Prep Time

15 minutes

Mackerel is a great oily fish packed with omega 3’s which help the brain function and may even reduce the risk of depression. If you can’t find it, salmon or tuna works too!

Ingredients

1 beetroot, peeled and grated 

1 carrot, peeled and grated 

1 cups baby spinach 

150g mackerel, smoked or tinned

2 tbsp slivered almonds, toasted

 

Dressing 

½ lime, juiced 

2 tsp apple cider vinegar

½ tsp dijon mustard 

1 tbsp olive oil 

2 tsp maple syrup 

Method

Method 

  1. Combine all dressing ingredients in a large bowl. Add in the beetroot, carrot and spinach. Toss to combine. 
  2. Serve salad topped with mackerel and almonds. 


Vegan option: Omit mackerel and replace with ½ cup cooked quinoa and ½ cup of legumes.
Pregnancy: Do not use smoked mackerel. Use canned or fully cooked fish.

 

 

recipes

Basil & Bocconcini Buckwheat Pasta


Makes

2 servings

Prep Time

15 minutes

Cooking Time

7 minutes

Buckwheat, despite the name, is a completely gluten-free grain. It makes a delicious pasta with a nutty flavour and is a great source of fibre to keep you full without irritating the gut. 

Ingredients

 

150g buckwheat pasta 

1 cup cherry tomatoes, chopped 

2 cups baby spinach 

¼ cup basil leaves, fresh

¼ cup hemp seed pesto

½ cup bocconcini 

Salt and pepper to taste 

Method

 

  1. Heat a small pot of water and bring to the boil. Add in the buckwheat pasta and cook for about 7 minutes. Drain. 
  2. In a large bowl toss the buckwheat, tomatoes, spinach, basil, bocconcini, basil and hemp seed pesto. Season with salt and pepper and serve. 

 

Vegan option: Omit bocconcini