VEGETABLE LAKSA { SCOTT MATHIAS ACKNOWLEDGES LAKSA AS ONE OF HIS MOST FAVOURITE FLAVOURS AND TASTE COMBINATIONS. IT IS AN ASIAN INSPIRED SOUP EMBODYING THE TRUE ESSENCE OF THE ORIENT. } Contributor: Scott Mathias { INGREDIENTS } PASTE (WHICH CAN BE PRE-MADE AND STORED FOR UP TO FOUR WEEKS IN THE FRIDGE) 4 stalks lemongrass, crushed 1 dessertspoon chopped fresh ginger 1 large clove garlic 1–3 red chili, depending on your heat preference 3 teaspoons coconut oil 1 small kaffir lime leaf, deveined 1⁄4 teaspoon chopped galangal root 1 teaspoon coriander (cilantro), chopped 1 dessertspoon coconut nectar 60 g (2 oz)
Read More

WALNUT PESTO ‘PASTA’ { LOVE PASTA BUT WATCHING YOUR CARB INTAKE? FULL OF HEALTHY FATS, VITAMINS AND MINERALS, THIS DISH IS A POWERHOUSE OF NUTRIENTS, AND WILL LEAVE YOU FEELING ENERGISED, NOT LETHARGIC. } Contributor: Sally O’Neil { INGREDIENTS } WALNUT PESTO 3 cups packed basil leaves 4 garlic cloves ¼ cup walnuts ¼-½ cup extra virgin olive or walnut oil (depending on viscosity preference) ½ tsp Himalayan sea salt ¼ tsp pepper   PASTA 2 medium zucchini, shredded using either spiralizer or julienne peeler 1 cup button mushrooms, sliced ½ teaspoon coconut oil 4 fresh eggs dried tomato flakes
Read More

WARMING SWEET POTATO SOUP { THIS IS A BEAUTIFUL SOUP, PACKED FULL OF IMMUNE BOOSTING INGREDIENTS TO PREPARE YOUR BODY FOR THE COOLER WEATHER. } Contributor: Steph Lowe { INGREDIENTS } 2 tablespoons cold-pressed extra virgin coconut oil 500g sweet potato, peeled and diced 500g carrots, peeled and diced 4 garlic cloves 1 leek, finely sliced 1 teaspoon ginger, grated 1 teaspoon cumin 1 red chilli, finely diced 1 litre vegetable stock 400ml coconut milk ½ bunch coriander, roughly chopped ¼ cup walnuts, roughly chopped Sea salt and pepper, to taste { METHOD } Preheat oven to 180°C and line a
Read More

WHOLESOME CRUSTED FLATHEAD { “THERE’S NOTHING MORE AUSSIE THAN FISH AND CHIPS. WITH HELGA’S GLUTEN FREE SUNFLOWER & RED QUINOA, YOU CAN MAKE THE HENLEY’S WHOLEFOODS FISH AND CHIPS THAT TASTE A WHOLE LOT BETTER THAN THE LOCAL CHIPPIE. PLUS, YOU CAN REST EASY KNOWING IT’S GLUTEN AND DAIRY FREE. WE THINK THAT’S A GREAT EXCUSE FOR A SECOND HELPING!” SOPHIE HENLEY, HENLEY’S WHOLEFOODS. } Contributor: Helga’s { INGREDIENTS } 5 slices Helga’s Gluten Free Sunflower & Red Quinoa bread 1/3 cup extra virgin olive oil 1/2 cup chopped parsley leaves 1 long chilli, finely chopped (remove and discard seeds)
Read More

ZUCCHINI RISOTTO { KEEP WARM THIS AUTUMN WITH THIS COZY VEGETARIAN RISOTTO. } Contributor: Natalia Mantur { INGREDIENTS } 500ml vegetable stock 150g Arborio rice 1 big zucchini, grated 8 sun-dried tomatoes, chopped 4 tablespoons olive oil 2 handfuls fresh chives, snipped 3 cloves garlic, peeled and crushed sea salt black pepper { METHOD } Heat olive oil in a large frying-pan over medium heat. Add garlic and sun-dried tomatoes, stir for a minute. Add arborio rice and stir over low heat until coated with oil. Add 1 cup vegetable stock and stir until liquid is absorbed. Gradually add another cup
Read More

Chinese Marinated Whole Roasted Chicken { ASIAN INSPIRED TAKE ON THE FAMILY ROAST CHICKEN. } Contributor: Changs { INGREDIENTS } 1 whole chicken, excess fat removed   MARINADE 2 tbsp. Chang’s Oyster Sauce 2 tbsp. Chang’s Light Soy Sauce 2 tbsp. Chang’s Sesame Oil 2 tbsp. honey 1 tsp. Chinese five spice 2 cloves garlic, finely grated or crushed 1 tbsp. ginger, grated { METHOD } Combine all marinade ingredients into a saucepan and bring to the boil. Simmer contents for a minute to dissolve the honey, then allow to cool. Place the chicken in a bowl and cover both
Read More