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
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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)
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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
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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
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Chicken and Kale Burgers { WHAT EVER THE OCCASION THESE EASY CHICKEN BURGERS ARE SURE TO PLEASE THE APPETITE. } Contributor: Lindy Cook { INGREDIENTS } 300g organic/free range chicken mince 2 cup sweet potato, chopped 2 cup spinach/kale/silverbeet 1 cup broccoli, chopped 1 onion 2cm cubed ginger 1 organic egg salt and pepper to taste { METHOD } Peel the skin off the sweet potato and cut into small portions, coat in olive oil and place in oven on 170°C for 20 minutes or until cooked through. Fry diced onion and ginger. Set aside when done. Steam vegetables. Once
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Chicken and Vegetable Risotto { THIS DINNER IS FULL OF FLAVOUR AND NUTRIENTS, YOU’RE SURE TO BE SATISFIED AFTER THIS DELICIOUS MEAL. } Contributor: Zoe Bingley-Pullin { INGREDIENTS } 500g chicken breast 3 cups arborio rice 2 cups mushrooms, flat, button and/or brown 2 carrots, peeled and chopped 2 zucchinis, chopped 1 celery stick, chopped 2 garlic cloves, crushed 1 onion, skin removed 4 cups chicken or vegetable stock salt reduced 1 bunch parsley, finely chopped 4 tbsp. EV olive oil Salt and pepper, to taste { METHOD } Pre-heat oven to 180 degrees, toss chicken breast with olive oil
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