This weeks recipe of the week is a delicious warming soup combining whole barley with chicken and vegetables. Enjoy! Ingredients: 1 tablespoon of olive oil 1 large red onion, chopped 1 leek, thinly sliced 1 clove of garlic, minced 8 cups of chicken or vegetable stock 1 1/2 cups of chopped carrots 3 stalks of celery, chopped 1 tin of…
Read More
If you’re a fan of Carrot Cake then you’ll love this weeks recipe of the week. A delicious Zucchini & Walnut Loaf bursting with the flavours of cinnamon and nutmeg. This loaf is easy to make and great as a morning or afternoon tea snack. Ingredients: 2 cups of grated Zucchini (packed and not squeezed) 2 large eggs 1/2…
Read More
This weeks recipe of the week is based on our Rainbow Flatbread recipe inspired by Green Kitchen at Home. For mini pizzas, they hold their shape very well and can be enjoyed as a light dinner or snack anytime of day. Recipe for Rainbow Flatbread here Here we have used 3 toppings: Simple pesto with cheese Chilli tomato paste with goats cheese…
Read More
This weeks recipe of the week has been inspired by Taste Magazine. Deliciously sweet cacao pops… but do watch out, they are very addictive. Ingredients: 6 cups organic brown rice puffs 2 tablespoons organic cacao powder 1/4 cup solidified coconut oil 2 tablespoons pure maple syrup Method: Preheat the oven to 130’C fan forced and line two large baking…
Read More
This weeks recipe of the week is a tasty bean curry suitable for the vegan diet. Using three types of beans; black turtle (a favourite here), red kidney beans and chickpeas, it makes a great curry to have with rice or quinoa, or you can change things up a little and try curried bean nachos or tacos. Enjoy… Ingredients: 1…
Read More
This weeks recipe of the week comes from recipe contributor Meg Phillips. Raspberry White Chocolate Blondies featuring chickpeas, almonds and coconut milk powder. A healthier alternative to your traditional blondie or brownie. Serving Size: makes about 8 blondies Ingredients: 1 can of chickpeas (375g) or 1 1/4 cup of cooked chickpeas 3/4 cup insecticide free almonds (blended to a meal)…
Read More
This weeks recipe of the week is a delicious sweet potato and french puy lentil pie. Perfect for the winter weather and highly recommended by the staff. Two thumbs up for this one. Serving size: 6-8 people Ingredients: 1/4 cup of olive oil 1 red onion, chopped 2 cloves of garlic, crushed 2 stalks of celery, finely diced 1 large…
Read More
This weeks recipe of the week is inspired by the ‘Green Kitchen At Home’ cookbook by David Frenkiel and Luise Vindahl. A warming winter porridge recipe using millet, quinoa and spices. Super tasty and high in protein to get the day started. Serving Size: 4 Ingredients: 1/2 cup uncooked organic hulled millet, rinsed 1/2 cup organic white quinoa, rinsed 1…
Read More
This weeks recipe of the week is a delicious homemade Red Onion & Tomato Jam. Great to serve on a platter alongside cheese, olives and crackers or as a side to quiche and salad or meat and vegetable dishes. Ingredients: 1 punnet cherry tomatoes chopped into quarters 500g red onions sliced 2 tablespoons olive oil 1 tablespoon of maple syrup…
Read More
We recently published a recipe from Green Kitchen At Home for Rainbow flatbreads and discovered they make a super tasty sandwich. Here we have a filling of avocado, spinach, grated beetroot, sunflower sprouts, mayonaise and cracked pepper. Simple, delicious, light and healthy. Enjoy. Ingredients: 2 pieces of rainbow flatbread 1/4 of a ripe avocado A handful of fresh baby spinach 2 tablespoons…
Read More
