Print RecipeThis weeks recipe of the week has been shared with us from the gorgeous Casey-Lee Lyons of Live Love Nourish. A grain free, nut free and dairy free coconut bread that is super simple to make and tastes amazing. Enjoy. Preparation time: 10 minutes Cooking time: 45 minutes Ingredients: 6 large free range eggs, separated 3/4 cup room temperature…
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Print RecipeThis weeks recipe of the week comes from one of our long time recipe contributors Tristen Van Der Kley. Tris has some beautiful recipes on her website also and this is one of our faves…the raw vegan raspberry cheesecake. As with many raw slice recipes there’s a little in the processing, but totally worth the end result. A great…
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Print RecipeThis weeks Recipe of the Week is a delicious (and colourful) salad just in time for the festive season. Made from freshly grated carrot, shredded coconut, coriander leaves, currants, toasted slivered almonds and grated fresh ginger…it’s simple to make, tasty and healthy. Enjoy. Ingredients: 1 cup carrot, grated 1/2 cup shredded coconut 1 small bunch fresh coriander, chopped 1/4…
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Print RecipeThis weeks Recipe of the Week is a favourite made by our Lismore Store Manager Caroline Grissell. Using Affordable Wholefoods ingredients including our freshly ground peanut butter from in store, the combination of peanuts, chocolate and maple syrup with the crunch of buckwheat kernels make this slice super irresistible. Ingredients: Base 1 cup pitted dates 2 1/2 cups of…
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Print RecipeThis weeks Recipe of the Week comes from a collaboration with Casey-Lee Lyons from Live Love Nourish….a gluten free Christmas cake infused with our very own chai spice mix and finished with a dairy free white chocolate cream frosting. Bonus – all ingredients available either in store or online 😊 Ingredients: 4 large eggs Zest & Juice of 1…
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Print RecipeThis weeks Recipe of the Week is a simple Maize Meal Cookie. Easy to make and super tasty, they make a great lunchbox snack for school and work. Enjoy. Ingredients: 1/2 cup unsalted butter 1/2 cup caster sugar 1/4 cup brown sugar 1 teaspoon Australian Vanilla Essence 1 large egg, room temperature 2 teaspoons of honey 1 1/4 cup…
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Print RecipeHere is a simple fruit cake for those who might find Christmas cakes and puddings a challenge. Enjoy.. Preparation time: 20 minutes Cooking time: 1 – 1 1/2 hours Ingredients: 1 cup caster sugar 1 can of crushed pineapple, drained 500g mixed fruit 1 teaspoon mixed spice (not allspice) 1 teaspoon ground cinnamon 2 tablespoons golden syrup 120g organic…
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Print RecipeIn our stores we sell a delicious product called ‘Sesame Square Nuts‘. They are hugely popular and have been so for the many years we’ve stocked them. This weeks Recipe of the Week is our own take on the Sesame Square Nuts with a few ingredient changes and using honey instead of sugar. They turned out perfect. A healthy…
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Print RecipeThis weeks Recipe of the Week are these absolutely scrumptious Giant Date & Ginger Scones. We have a few scone lovers in the house and so Denise thought she’d bust out and try something creative after seeing this recipe in ‘Delicious’ magazine. They were certainly enjoyed by the staff here. Serving Size: Makes 8 large scones Ingredients: 3 cups…
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Print RecipeThis weeks recipe of the week is Mediterranean inspired for spring and summer. Made with kidney beans, cannellini beans and chickpeas along with fresh capsicum, cucumber, red onion, leafy herbs and olives, topped with a garlic dijon dressing. Super fresh and delicious, its perfect for the warmer weather. Ingredients: 1 cup dry kidney beans 1 cup dry cannellini…
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