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Chicken, Bacon and Vegetable Meatloaf

| Make-ahead Meals, Chicken

This healthy, easy to make Chicken Bacon Vegetable Meatloaf came about when I was was looking to make a tasty no fuss meal that I could bake ahead and reheat later for dinner. I was planning meatballs, but wasn’t in the mood for rolling them, so decided to make this tasty meatloaf. This really nourishing meal was the delicious result. I hope you like it too?

Health benefits

Chicken provides lean protein, while the assortment of vegetables adds vitamins, fibre, and antioxidants. Using quinoa instead of breadcrumbs boosts the protein and fibre content, making this dish more nutrient-dense. All round its a healthy, nutritionally balanced meal.

Ingredients

This gluten-free chicken vegetable meatloaf recipe combines red onion, garlic, celery, carrot, capsicum, and spinach with chicken mince and smoky bacon. Flavoured with thyme and smoked paprika, the addition of rolled quinoa and eggs helps bind the ingredients together. It comes together to make a simple, healthy mid week meal that the whole family will love.

How to make this chicken meatloaf recipe

To make this chicken bacon vegetable meatloaf, start by finely chopping the vegetables and mixing them with the quinoa, egg, herbs, and spices. Mix the chicken mince in and press the mixture into a loaf tin lined with bacon rashers. Bake at 180°C (350°F) for around 30 minutes, then crisp the bacon under a grill.

Serving suggestions and how to store

Serve the meatloaf with steamed veggies, mashed sweet potatoes, or a fresh salad. Store leftovers in the fridge in an airtight container for up to 3 days, or freeze the cooked or uncooked loaf for future meals.

Vary chicken bacon vegetable meatloaf to suit your dietary needs

For an egg-free version, simply omit the egg—it will still hold together, though slightly less firm. You can also substitute rolled quinoa with fresh breadcrumbs for a more traditional texture.

For more quick, easy, nourishing and delicious meals, click HERE.

Chicken Bacon Vegetable Meatloaf - a really quick, easy to make & healthy dinner for the whole family. It's also gluten-free & dairy-free.
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4.47 from 15 votes

Chicken Bacon Vegetable Meatloaf

This Chicken Bacon Vegetable Meatloaf is a tasty and nutritious spin on classic meatloaf. Packed with hidden veggies, lean chicken mince, and a crispy bacon wrap, it's perfect for family dinners or meal prep.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 red onion/s -peeled, halved
  • 2 clove/s garlic -peeled
  • 1 stick/s celery -roughly chopped
  • 1 carrot/s (large) roughly chopped
  • 1 red capsicum/s (small) roughly chopped
  • 30 g baby spinach (handful approx.)
  • 1 tsp dried thyme (or 2 teaspoons of fresh)
  • 1 tsp smoked paprika
  • 60 g rolled / flaked quinoa (½ cup) or fresh breadcrumbs
  • 1 egg/s
  • Sea salt and freshly ground black pepper -to taste
  • 500 g chicken mince
  • 4 rasher/s bacon

Instructions

  • Preheat your oven to 180℃/350℉ (fan-forced).
  • In a food processor, chop the onion, garlic, celery, carrot, capsicum and spinach finely. Place in a large mixing bowl.
  • Add the thyme, paprika, rolled quinoa, egg and salt/pepper and mix to combine. Add the chicken mince and squeeze together to combine the ingredients well.
  • Now line a loaf tin with your bacon rashers so they cover the base and sides of the tin.
  • Press the minced mixture in the tin (so it's firmly packed) and bake for approximately 30 minutes or until cooked through.
  • Once cooked, drain the delicious juices from the tin into a little jug and invert the loaf onto a tray. Place it under a moderate grill for 5 minutes or so to crisp the bacon.
  • Slice with a serrated knife and serve with the reserved pan juices.

Thermomix method

  • Preheat your oven to 180℃.
  • In the Thermomix, chop the onion, garlic, celery, carrot, capsicum and spinach 10 seconds, speed 5.
  • Add the thyme, paprika, rolled quinoa and egg and mix to combine, 10 seconds, speed 2. Add the chicken mince and mix, reverse, 20 seconds, speed 2 (you will need to scrape down the sides to help it combine fully).
  • Now line a loaf tin with your bacon rashers so they cover the base and sides of the tin.
  • Press the minced mixture in the tin and bake for approximately 30 minutes or until cooked through.
  • Once cooked, drain the delicious juices from the pan into a little jug and invert the loaf onto a tray. Place it under a moderate grill for 5 minutes or so to crisp the bacon.
  • Slice with a serrated knife and serve with the reserved pan juices.
  • Note - it can also be steamed in the Varoma for 45 minutes (then bacon crisped as above).

Serve

  • With steamed vegetables or a big salad.
  • I also love meatloaf with mashed potato or sweet potato or this Magic Mash. To make a simple mashed sweet potato, place washed whole sweet potatoes in the oven to bake alongside the meatloaf. Once they are cooked, simply scoop the flesh out of the skin and mash with a dollop of butter and sea salt.

Make-ahead

  • Re-heat in a low oven, covered until just hot.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen (either raw or after cooking). Fully defrost before cooking/ re-heating.

Notes

Egg-free

Just omit it. It won't be quite as firm, but still delicious.
 

I love to receive comments and questions about my recipes. It really helps me to shape what I share with you in the future. Share you comment below.

Blood Orange Jelly

| No-bake Sweets

This refreshing home made Blood Orange Jelly (or orange jello depending on where you live in the world) is a delicious and healthy treat, made with fresh orange juice and coconut water. It’s a great option for a light dessert or a snack, and it’s easy to customise for various dietary preferences. I especially love to make this when juicy blood oranges are in season.

My kids number one favourite treat right now is any type of jelly and they’ve rated this, their absolute favourite flavour (for the moment anyway).

Health benefits

Oranges are packed with vitamin C and antioxidants, when oranges and lemons are in season, their nutrient levels are at their best so that’s the time to make this jelly. The addition of coconut water also offers natural electrolytes. The gelatin used here supports gut health, joint function, and skin elasticity, making this not only delicious but also nourishing.

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth. As I’ve always stated, eating whole food sources of any nutrient is best, so consuming bone broth regularly is the most nutrient dense way to consume gelatin. But for a tasty treat, making a batch of jelly is a delicious way to include additional gelatin in your diet.

I like to use THIS gelatin to make gummies or jelly.

Ingredients

This orange jelly recipe calls for freshly squeezed blood orange juice (or regular orange juice), coconut water, a bit of rice malt syrup or honey for sweetness (optional), lemon juice, and grass-fed or organic gelatin. For a smoother jelly, you can strain the juice, though leaving the pulp adds extra fibre.

How to make this blood orange jelly

Start by warming the coconut water and optional sweetener in a small pot. Sprinkle the gelatin over the liquid gradually, stirring after each addition. Once dissolved, combine the coconut water mixture with the freshly squeezed orange and lemon juices. Pour into molds or a bowl and refrigerate until set.

Serving suggestions and how to store

Serve the jelly chilled, either on its own or with fresh fruit or whipped cream. Store in an airtight container in the fridge to maintain freshness.

Vary this blood orange jelly to suit your needs

To make this blood orange jelly recipe low-fructose, use rice malt syrup as the sweetener. For a coconut-free version, substitute the coconut water with water kefir or kombucha. Vegetarians and vegans can try setting the jelly with agar-agar instead of gelatin, though adjustments may be needed for the best results.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Blood Orange Jelly - with the goodness of fresh fruit, coconut water & grass-fed gelatin, this jelly is an easy to make, delicious treat for the family.
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5 from 4 votes

Blood Orange Jelly

A jelly made with fresh fruit and gelatin is a far cry (health wise) from the processed version. Best of all, it really is very easy to make, no more so than my Blood Orange Jelly.
Prep Time10 minutes
Chill1 hour
Total Time1 hour 10 minutes
Course: Dessert, Snack
Servings: 4

Ingredients

  • 500 ml freshly squeezed blood orange juice (or regular orange juice) (2 cups)
  • 120 ml coconut water (½ cup)
  • 1-2 tbsp rice malt syrup or honey (optional)
  • 1 lemon/s -juice
  • 3 tbsp grass-fed or organic gelatin

Instructions

  • Place the coconut water and sweetener into a small pot and heat for a minute to lukewarm.
  • Sprinkle the gelatin over the liquid, stirring after each tablespoon. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 tablespoons.
  • If the gelatin doesn't completely dissolve, you can pop your pot back on the heat for a minute (only heat to luke warm), stirring well.
  • Juice your oranges and lemons and mix with the coconut water mixture. Personally, I don't strain any bits of pulp, but feel free to if you want a jelly with a really smooth consistency.
  • Pour into a bowl or moulds, and set in the fridge.

Store

  • Airtight in the fridge.

Notes

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Replace the coconut water with water keffir or kombucha.

Vegetarian and vegan

Set with agar-agar (I haven't recipe tested this as yet).

Other jelly recipes you might like:

  • Berry Jelly (in my trifle recipe), here
  • Chocolate coconut, here
  • Lemon immune jelly recipe, here
 

I love to receive your feedback and welcome any questions. Post your comment or questions below.

 
 

Baked Brown Rice Pudding

| Breakfast

This gluten-free Baked Brown Rice Pudding is a wholesome, satisfying dessert or breakfast option that turns leftover rice into a delicious and nourishing dish. It’s a versatile recipe that can be customised with your choice of spices, fruits, and sweeteners.

One of the ways I manage to feed my family unprocessed foods without spending endless hours in the kitchen is to always cook more than we need for that meal. So even when I cook rice to go with a curry, I often cook a little extra and use it to make this delicious breakfast (that could also double as dessert).

In my many years consulting as a Naturopath and assessing patients diets, the one meal where most people failed drastically, was breakfast. I found so many people searching for energy, vitality, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health. In my professional opinion, eating a nutritionally balanced, unprocessed breakfast each and every day is THE very best place to start if you want to improve your overall health and wellbeing. Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad morning’s in mind, it will ensure your brekkie is as good as it gets.

Health Benefits

Did you know that half of the daily calories for half of the world’s population come from rice? For many of the oldest living people in the world, brown rice is a dietary staple. Brown rice is a low allergenic, high fibre and nutrient rich food. When brown rice is produced, only the outermost layer of the rice kernel, the hull (which contains few nutrients) is removed. According to The Worlds Healthiest foods, ‘the complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.’ I always try to soak my rice before cooking it to ensure it’s as digestible and nourishing as can be.

As you will notice, I have used brown basmati because I adore the flavour, but feel free to use any brown rice available to you. Combined with protein from the milk, eggs (see variations for egg-free), and nuts, this makes a wonderful, sustaining breakfast. The additional anti-inflammatory spices and lemon zest make this even more nourishing and healing. Their warming, immune boosting properties make this a wonderful start to a wintery day.

Ingredients

You’ll need leftover cooked brown rice, eggs, milk, a sweetener like rice malt syrup or honey, and your choice of fruit and nuts for topping. Spices like cinnamon, cardamom, and ginger can also be added for a warming flavour boost.

How to make this baked rice pudding recipe

Start by preheating your oven to 200℃/395℉ and greasing a baking dish. Spread the cooked rice evenly in the dish. Whisk together the eggs, milk, sweetener, vanilla extract, lemon zest, and spices, then pour this mixture over the rice and stir. Top with almonds or other nuts and fruit, and bake for 20-30 minutes until the pudding is set like custard.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Enjoy this creamy brown rice pudding warm from the oven, topped with full-fat natural yogurt, cultured sour cream, or coconut yogurt. Leftovers can be stored in an airtight container in the fridge for a couple of days, making it a great meal-prep option for breakfasts or snacks.

Vary this baked brown rice pudding to suit your dietary needs

For a low-fructose version, use rice malt syrup and low-fructose fruits like berries. The pudding can easily be made dairy-free by using nut or coconut milk and served with coconut yogurt. For an egg-free or vegan option, replace the eggs with chia gel and use a plant-based milk. To make it nut-free, substitute the nuts with seeds or shredded coconut.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy and easy to make breakfast recipes, click HERE.

This gluten-free, healthy Baked Brown Rice Pudding is a versatile dessert or breakfast that turns leftover rice into a delicious & nourishing dish.
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4.68 from 34 votes

Baked Brown Rice Pudding

This Baked Brown Rice Pudding is a wholesome, satisfying dessert or breakfast option that turns leftover rice into a delicious and nourishing dish. It’s a versatile recipe that can be customised with your choice of spices, fruits, and sweeteners. It's so much more nourishing than anything in a cereal box. 
Prep Time10 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Servings: 4

Ingredients

  • 2 cup/s leftover cooked brown rice (approx.) I used brown basmati
  • 2 egg/s (these need to be large eggs, approx. 80-90g otherwise use 3 eggs or it won't set quickly)
  • 500 ml milk (of choice) (2 cups)
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 1 tsp vanilla
  • 1 lemon/s -zest finely grated (optional)
  • 1 tsp ground cinnamon (optional)
  • ½ tsp ground cardamom (optional)
  • ½ tsp ground ginger (optional)
  • ¼ tsp ground turmeric (optional)
  • ½ cup/s flaked almonds (or any nut of choice)
  • 1 cup/s fresh fruit -to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)

Instructions

  • Preheat your oven to 200℃/395℉ (fan-forced).
  • Grease a small baking dish (25 x 25cm) well and add the leftover brown rice.
  • In a blender (or by hand with a whisk and muscle) combine the eggs, milk, sweetener, vanilla, zest and spices.
  • Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  • Bake for 20-30 minutes or until set (like a custard), whilst you take a shower, make lunches etc;
  • Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

Thermomix Method

  • Preheat your oven to 200℃.
  • Grease a small baking dish well and add the leftover brown rice.
  • Place the eggs, milk, sweetener, vanilla, zest and spices in the TMX and mix 30 seconds, speed 4.
  • Pour over the rice, top with almonds (or any other nuts you like) and fruit.
  • Bake for 20-30 minutes or until set (like a custard).
  • Enjoy hot out of the oven with full-fat natural yoghurt, cultured sour cream or coconut yoghurt (I love Coyo).

Store

  • Store in an airtight container in the fridge.

Notes

Low-fructose

Choose rice malt syrup as your sweetener and choose low fructose fruit.

Dairy-free

Choose nut or coconut milk. Serve with coconut yoghurt.

Egg-free

Replace with 2 tablespoons of chia, ground and soaked in 6 tablespoons of water to form a gel.

Vegan

Combine the egg and dairy-free options above. 

Nut-free

Replace the nuts with shredded coconut, seeds or just omit altogether.
 

I'd love to hear how you like this delicious start to the day. Post your comment or rate this recipe below. 

Indian Vegetable Curry

| Make-ahead Meals, Freezable Meals, Vegetarian

This Indian Vegetable Curry is a versatile dish that’s packed with flavour. The blend of spices, cashews and yogurt makes for a rich creamy curry that pairs perfectly with any vegetables you have on hand. You can also freeze batches of the sauce for a quick curry another time. Vegetarians this is the ultimate mixed vegetable curry.

Health benefits

Anything with this many veggies is always going to be full of nutrition and gut loving fibre! Coupled with so many wonderful anti-inflammatories, digestion and immune supporting anti-inflammatory spices; protein and essential fatty-acid rich cashew nuts, this is not only really delicious but supports optimal health and healing.

Ingredients

This gluten-free Indian vegetable curry recipe features aromatic spices like fennel seeds, cumin, turmeric, coriander, and garam masala. Combined with fresh vegetables, cashews, tomatoes, and yogurt, it creates a delicious curry sauce that’s adaptable to your preferences.

How to make this vegetarian curry

To make this veg curry begin by sautéing the onions, garlic, ginger and spices (fennel seeds, cumin powder, coriander powder, turmeric and garam masala) over a medium heat until fragrant. Blend this with cashews, tomatoes, yogurt and water (or vegetable broth) to create the creamy base. Then, simmer the vegetables in the sauce, adding them in stages based on their cooking time. For a time-saving method, steam or roast the vegetables and stir them into the sauce. Garnish with fresh coriander leaves (fresh cilantro) to serve.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this Indian Vegetable Curry with brown basmati rice, quinoa, or cauliflower rice. I love serving with naan bread too. For added variety, try it with a poached egg for breakfast. Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.

Vary this Indian vegetable curry to suit

For a dairy-free or vegan option, swap the yogurt for coconut milk. If avoiding onions, use fennel instead. You can also add chickpeas or lentils for extra protein, or incorporate chicken or fish if you prefer a meat version. Adjust the spice level by adding chilli flakes or serving with fresh red chilies for customised heat.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

This Indian Vegetable Curry is a versatile dish packed with flavour. Pair it with any vegetables you have on hand for the best veg curry.
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4.78 from 53 votes

Indian Vegetable Curry

This Indian Vegetable Curry really easy to make, mild curry that the whole family will love. It's also super versatile so you can adapt it to suit your taste. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4

Ingredients

  • 1 tbsp butter, ghee or coconut oil
  • 1 onion/s (medium) peeled and diced
  • 2 clove/s garlic -peeled and diced
  • 1 tsp ginger root -peeled and finely grated
  • 1 tbsp fennel seeds
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 150 g raw cashew nuts (1 cup)
  • 5 vine ripened tomatoe/s -roughly chopped
  • Sea salt and freshly ground black pepper -to taste
  • 250 g natural, Greek or coconut yoghurt (1 cup)
  • 180 ml water (¾ cup) or vegetable broth

Vegetables I used - see note below

  • 1 sweet potato/s (small)
  • 1 carrot/s (large)
  • 1 red capsicum/s
  • ½ cauliflower
  • ½ broccoli
  • 30 g baby spinach (1 cup)
  • ½ cup/s peas -fresh or frozen

Serve

  • Rice, quinoa or cauliflower rice (to serve)
  • ½ bunch/s fresh coriander leaves

Instructions

Note

  • You can chose any vegetables you like with this curry. Try to cut your root vegetables to roughly the same size and group vegetables into approx. cook times. So in this case, the carrot and sweet potato will take the longest so I add them to the sauce first, followed by the red capsicum, cauliflower, broccoli and lastly, I stir in the spinach to wilt. The cook time will depend on the size you have cut your vegetables. I like a fairly chunky curry, which is easier to cut up but takes a bit longer to cook than if you cut the vegetables smaller. Your call.
  • In a large, deep pan, melt the ghee, butter or coconut oil and sauté the onion, garlic, ginger and spices over a low heat unit the onion is just starting to become opaque and the spices smell amazing.
  • Transfer this to a blender or food processor with the cashews, tomatoes, sea salt, yoghurt and water and blend until it is smooth.
  • Add it back to the pan you cooked the onions and spices in (no need to wash it), add your vegetables in stages (see the note above), and simmer with the lid on (it will spit), stirring frequently until the vegetables are cooked to your liking. Taste and season again (salt is really important to bring the flavour of the spices out so make sure you season well).
  • My curry takes approx. 15 minutes for the root vegetables and another 5-10mintes for the quick cooking veggies (broccoli, cauliflower and capsicum). Always add leafy greens (baby spinach/coriander) at the very end once you have turned off the heat.
  • Another way to cook this curry is to steam (or roast) the vegetables and just mix through the sauce (which has simmered 10-15 minutes to build flavour).

Thermomix Method

  • Place your onion, garlic and ginger (also fresh turmeric if using) in your TMX and process 3 seconds, speed 6. Scrap the sides. Add the fennel seeds, cumin, turmeric powder, coriander seeds and garam masala and ghee, butter or coconut oil and sauté 3 minutes, temp 100, speed 1.
  • Add the cashew nuts, sea salt and tomatoes and blend 20 seconds, speed 7.
  • Add the yoghurt and water and blend 1 minute, speed 8.
  • At this point, you can choose to cook your curry in a stove-top pot (point 3 above), or continue in your TMX. Personally, I like to finish this in a pot as I find the vegetables stay more intact than cooking it in the TMX. See the note above re-cook time. If you do choose to cook your vegetables in the TMX, make sure the blade is on reverse and cook at temp 100, speed 1 (cook times will vary as explained above).
  • Taste and season again (salt is really important to bring the flavour of the spices out so make sure you season well).
  • If you are using the steamed method (point 5 above), cook for 10 minutes, temp 100, speed 3 before pouring over your vegetables.

Serve

  • This is lovely served with brown basmati, quinoa or cauliflower rice.
  • Garnished with fresh coriander leaves.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.
  • Leftovers are great for breakfast with a poached egg.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen (either the sauce alone or with the vegetables).

Notes

Dairy-free and vegan

Sub the yoghurt with coconut milk.

Onion-free

Replace the onion with a small bulb of diced fennel.

Garlic-free

Increase the ginger to a 4cm piece to replace the garlic.

Add a legume

Feel free to add in cooked chickpeas or lentils.

Add meat

You could also add meat to this curry sauce – I’d suggest it’s best suited to chicken or fish.

Make it spicy

Add dried chilli flakes at part one of the method. Or, serve with fresh or dried chilli so everyone can control their own heat (this is what we do).
 

Hope you enjoy this very versatile curry. Love to hear how you like it or post a question in the comments below.

Beetroot Coconut Ginger Soup

| Make-ahead Meals, Freezable Meals, Vegetarian, Soups

My whole family have all come to love this Beetroot Coconut Ginger Soup – not only is it a delicious combination of flavours, it’s incredibly nourishing and truly food as medicine!

I find the human palate an amazing thing – some people just eat anything that’s put in front of them and others are a little more discerning (sounds so much more classy than ‘fussy’). You might be surprised that I actually fit into the second category here. With age, I’ve certainly broadened my culinary horizons – largely due to my ‘eat anything at all’ husband, no matter how unusual. Also, as we have travelled a fair bit, so I’ve had to venture outside of my comfort zone and try new and sometimes unrecognisable things (and mostly I’ve been pleasantly surprised).

My son is just like his father – if he eats a prawn, he crunches the head and all. Recently, he couldn’t understand why he couldn’t eat the head off a sardine (yuk)! My daughter, on the other hand, is like me, a little more cautious.Which brings me to this soup, because she can really be quite picky with cooked beetroot (raw and fermented is fine though). However, this Beetroot, Coconut and Ginger soup has such a beautiful, velvety flavour that has been enough for her to accept it in its cooked form.

So before you flick away from this recipe thinking the kids or hubby will never eat this, I’d really encourage you to consider giving it a go.

Health Benefits

Beetroot is a rich source of fibre and many valuable and protective nutrients. It is a unique source of betaine, a nutrient that is known to help protect against inflammation, support liver detoxification, improve vascular risk factors, enhance (sports) performance and is likely to help prevent numerous chronic diseases. Coupled with the anti-inflammatory herbs ginger and turmeric and immune supporting coconut, this is one nutrition packed soup.

Ingredients

This healthy beet soup recipe uses simple, whole ingredients like fresh beetroot, carrots, apple, and ginger. Combined with stock and coconut milk, the ingredients come together to create a rich, delicious soup.

How to make beetroot soup

Start by sautéing the onion, garlic and ginger in a large saucepan until soft, then add the turmeric, beetroot, carrot, and apple along with your chosen stock. Simmer everything over a medium heat until tender, then blend with coconut milk until smooth.

Serving suggestions and how to store

Serve this gluten-free, healthy beetroot soup with a generous drizzle of coconut milk, fresh parsley, and lemon wedges. It pairs beautifully with a slice of crusty sourdough bread. Store any leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Vary beetroot coconut ginger soup suit your dietary needs

For a dairy-free option, use ghee or olive oil instead of butter. To make it vegetarian or vegan, opt for vegetable stock and olive oil for sautéing. If you’re avoiding onions and garlic, try fennel and a pinch of chili flakes for a fresh twist.

For more delicious, easy to make, nourishing soups, click HERE.

This beetroot coconut ginger soup is nutritious and delicious. It's gluten-free and dairy-free and can be made vegan too.
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4.42 from 24 votes

Beetroot, Coconut and Ginger soup

This beetroot, coconut, and ginger soup is a vibrant, delicious soup that’s as nutritious as it is delicious. The combination of earthy beets, creamy coconut milk, and a zingy hit of ginger makes it a warming soup with a hint of sweetness and spice.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Servings: 4

Ingredients

  • 2 tbsp butter, ghee or olive oil
  • 2 onion/s -peeled & roughly diced
  • 3 clove/s garlic -peeled & chopped
  • 2 tbsp ginger root - peeled & finely grated
  • 3 beetroot (medium)
  • 1 tsp fresh turmeric root -grated (½ teaspoon if using dry)
  • 2 carrot/s - diced
  • 1 green apple - peeled & diced
  • 720 ml chicken broth or stock (3 cups) or vegetable stock
  • Sea salt and freshly ground black pepper - to taste
  • 270 ml canned coconut milk
  • ¼ bunch/s flat leaf parsley - chopped, to serve
  • 1 lemon/s - wedges, to serve

Instructions

  • In a medium sized pot, heat your butter, ghee or olive oil over a low heat and add the onion, garlic and ginger. Sauté gently for 10 minutes (do not brown).
  • Peel and cut the beetroot into roughly the same sized pieces.
  • Add to the pot with the turmeric, carrot, apple, stock and season well. Bring to the boil and then reduce to a slow simmer for about 15 minutes or until the beetroot is tender (when a fork can poke it easily).
  • Allow to cool a little and place in a high-speed blender or food processor with the coconut milk (reserving ¼ can to serve). Blend (puree) until smooth and creamy. Taste and adjust the seasoning if necessary.
  • If you have particularly earthy beets, you can add a teaspoon or two of sweetener (maple syrup or rice malt syrup) to counterbalance it.
  • Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).

Themomix method

  • Place your ginger and garlic in the TMX and chop 5 seconds, speed 5.
  • Add the onions and chop 5 seconds, speed 5.
  • Add the butter, ghee or olive oil and saute 3 minutes, 100, speed 1.
  • Add the turmeric, beetroot and carrot, apple and chop further, 5 seconds, speed 4.
  • Add the stock, seasoning and cook 15 minutes, temp 100, speed 2.
  • Remove the lid and allow to cool for a few minutes. Add the coconut milk (reserving ¼ can to serve) and puree 20 seconds, speed 7.
  • Taste and adjust the seasoning if necessary. If you have particularly earthy beets, you can add a teaspoon or two of sweetener (coconut syrup or rice malt syrup) to counterbalance it
  • Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Dairy-free

Use ghee or olive oil to sauté.

Vegetarian and vegan

Choose ghee or olive oil to sauté and vegetable stock.

Onion and garlic free

Replace the onion with a bulb of fennel, diced, and a pinch of chilli flakes.
 

Love to hear your feedback on this slightly unusual soup. Post a comment below.

Lemon Turmeric Jellies

| Healthy Lunchbox, After School Snacks, No-bake Sweets

I’m always experimenting with jelly flavours and trying to cram as much nutrition into one small treat as possible. So these Lemon Turmeric Jellies came about after my husband came down with man flu and I went on a mission to keep the rest of us from succumbing.

These lemon turmeric jellies are a refreshing, immune-boosting treat packed with antioxidants and anti-inflammatory benefits. They’re easy to make, with a zesty lemon flavour and a hint of spice from ginger and turmeric.

Health benefits of lemon jellies

The ginger and turmeric root are powerful anti-inflammatory and warming immune supportive herbs in these gut loving lemon gummies. The coconut water is hydrating and the kombucha and kefir are supportive to a healthy gut microflora. While lemon adds a vitamin C boost.

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth.

The biggest benefit of eating gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round. Also, if your gut is functioning well, then your nervous and immune systems are better supported.

I like to use THIS gelatin to make healthy lemon gummies or lemon jelly.

Ingredients

These gummies are made with simple, natural ingredients like fresh turmeric root (or powder), fresh ginger, fresh lemon juice, raw honey and grass-fed gelatin, these jellies are a healthy, gluten-free snack.

How to make Lemon Turmeric Jellies

Start by simmering the turmeric and ginger in water to release their flavours and goodness, then mix in coconut water, lemon juice, and honey. Add gelatin to set the mixture, and let it chill in the fridge until firm.

Serving suggestions and how to store

Serve these anti-inflammatory jellies as a midday snack or a post-meal treat. Store in an airtight container in the fridge for up to a week or in the freezer for longer.

Vary the lemon jellies to suit your needs

For a low-fructose gummy, use rice malt syrup instead of honey. If you’re not a fan of coconut, swap coconut water for kombucha or water kefir, and you can easily sub fresh turmeric with powdered.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Or for more healthy gummie recipes, click HERE.

Lemon jellies
Print Recipe
5 from 8 votes

Lemon Jellies

A beautiful, immune supportive treat, these Lemon Jellies have been a hugely popular recipe. They are great for helping to prevent illness, as well as being an easy food to eat if you are feeling under the weather. 
Prep Time10 minutes
Chill1 hour
Total Time1 hour 10 minutes
Course: Dessert, Snack
Servings: 8

Ingredients

  • 250 ml water (1 cup)
  • 2 cm ginger root -peeled & sliced
  • 1 cm fresh turmeric root -peeled & sliced or ½ tsp ground
  • 250 ml coconut water (1 cup) or kombucha or water kefir
  • 1-4 tbsp honey - Manuka or raw (amount depends on the level of sweetness you like)
  • 1 lemon/s (large) juice (or 2 small)
  • 2 - 3 tbsp grass-fed or organic gelatin

*Note about honey - only raw, unheated and unprocessed honey has medicinal properties. A good quality Manuka honey is the very best option.

Instructions

  • Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.
  • Take off the heat off and allow to cool for 5 minutes.
  • Remove the solids (strain) and stir in the coconut water (kombucha or water kefir) honey, lemon and optional Camu powder. Taste to check that you are happy with the flavour (sour/sweet balance). I should be luke warm before adding your gelatin.
  • Now sprinkle the gelatin over the liquid, allow it to sit and bloom (go wrinkly) for a few minutes then whisk to mix through. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 tablespoons.
  • If the gelatin doesn't completely dissolve, you can pop your pot back on the heat for only 1 minute (only heat to luke warm), stirring well.
  • Pour into a lined slice tray or moulds, and set in the fridge.

Thermomix

  • Place the water, ginger and turmeric root into the bowl heat 5 mins, varoma, speed 1.
  • Add the honey or rice malt syrup, mix 30 seconds speed 3.
  • Remove the solids and add the coconut water, kombucha or water kefir, honey (and optional camu camu).  Mix 10 seconds, speed 3. 
  • Now add the gelatin, allow to bloom, mix 1 minute, temp 37, speed 2 or until the gelatin is dissolved.

Store

  • Store in an airtight container in the fridge or freezer.

Tip

  • If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.
  • If your Jellies don't set, its because the liquid was either too hot or too cold (it needs to be luke warm) or the brand you are using has a different liquid to gelatin ratio. All is not lost, simply add back to the pot, gently heat to luke warm and add more gelatin.

Notes

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Choose the kefir or kombucha instead of the coconut water.

Don't like ginger or want to use powdered?

Leave it out or use ½ teaspoon of the ground ginger powder.

No fresh turmeric?

Sub with ¼ teaspoon of turmeric powder.

Add Camu

You can certainly add a tsp of camu camu powder if you wish for an extra vitamin C boost.
 
 

I'd love to hear how you liked these delicious little treats. Post a comment or rate this recipe.

Protein Power Bars

| After School Snacks, No-bake Sweets

These protein power bars are a fantastic on-the-go snack loaded with healthy fats, protein, and fibre. They’re easy to make, require no baking, and are endlessly versatile, making them a perfect addition to your snack rotation.

This is a great school holiday slice for you to whip up for, or with the kids. We love these after a workout or as an afterschool snack. It’s super simple to make, no-bake and tastes so good! 

Health benefits

This no-bake protein bar recipe is packed full of nutrition. Oats are a nourishing, high fibre, nerve supporting food. The nuts, seeds and coconut provide good fats, protein and energy (of the slow release kind). The cinnamon further stabilises blood sugars and the cacao is antioxidant. If you choose the gluten and grain-free version, the protein content increases. This recipe is easily adapted to gluten-free, dairy-free, 

Ingredients

These healthy chocolate protein bars calls for simple ingredients like rolled oats, your choice of nuts and seeds, chia seeds or flax seeds, coconut, and cacao. You can mix and match nuts and seeds to your liking, and choose between rice malt syrup or honey for your preferred level of sweetness.

How to make homemade protein power bars

First, melt the butter or coconut oil with your chosen sweetener, cacao, and cinnamon in a small pot and stir well. Then, toast the dry ingredients (oats, nuts, seeds, and coconut) for a deeper flavour, or keep them raw for a quicker version. Mix everything together in a large bowl, press the mixture into a lined tin, and let it set in the freezer before cutting into bars. They have the best chewy, nutty texture and chocolaty flavor.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Store these bars in the fridge for up to two weeks or in the freezer for up to three months. They’re best enjoyed straight from the fridge or freezer, making them a great snack to pack for lunches (with an ice pack as they need to be kept chilled).

Vary the protein power bars to suit 

There are so many substitutions for this protein power bar recipe. For a dairy-free version, swap the butter for coconut oil. To make it gluten- or grain-free, use rolled quinoa or millet instead of oats. Vegans can opt for rice malt or maple syrup as a sweetener, and if you need a nut-free option, simply use only seeds. To make it a little indulgent, feel free to add dark chocolate chips or drizzle over melted dark chocolate. I sometimes add a sprinkle of sea salt for a nice sweet salty taste. 

Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Protein Power Bars -this whole foods, protein rich bar is perfect for a school holiday or after school snack & great for hungry teens. Intolerance friendly too.
Print Recipe
5 from 29 votes

Protein Power Bars

These Protein Power Bars as really simple to make and a healthy, delicious snack to keep in the freezer for hungry kids (or adults). They are really sustaining and sure to become a favourite treat. 
Prep Time10 minutes
Chill30 minutes
Total Time40 minutes
Course: Snack
Servings: 12

Ingredients

  • 150 g butter or coconut oil -melted
  • 170 g rice malt syrup or honey (½ cup)
  • 30 g cacao powder (¼ cup) unsweetened Dutch process or raw
  • 1 tsp ground cinnamon
  • 130 g rolled oats (1½ cups approx.) or rolled quinoa (or half oats, half rolled quinoa - see below for gluten and grain-free)
  • 230 g raw nuts and/or seeds (1½ cups approx.) I used walnuts, hazelnuts, almonds, sunflower seeds
  • 1 tbsp chia or flax seeds -preferably ground
  • 100 g desiccated coconut (1 cup)

Instructions

  • In a small pot, combine the butter or coconut oil, sweetener, cacao and cinnamon over a low heat, stirring until combined (a few minutes).
  • For a tastier slice, toast the oats, nuts, seeds and coconut in a large pan over a low heat for 5-10 minutes, stirring often (the coconut will colour).  Or if you’d prefer, simply combine the dried ingredients raw.
  • Allow to cool a little (if you’ve chosen to toast) and then pulse (quickly) in your food processor a couple of times to chop the nuts a little.
  • Add the wet ingredients and mix together until well combined.
  • Use a big wet serving spoon to press firmly into a small slice tin lined with baking paper (parchment paper).
  • Place in the freezer for about 20 minutes to set.
  • Once set firm, remove from the tin and cut into squares.

Thermomix Method

  • Melt your butter or coconut oil, 1 minute, speed 4, temp. 90. Add the sweetener, cacao and cinnamon and mix 1 minute, speed 4, temp. 90.
  • Add the dried mix, mix 10 seconds, speed 4. Then process by using the turbo button to pulse a couple of times until the nuts are roughly chopped (to your preferred consistency).
  • Follow from step 5 above.

Store

  • Store in an airtight container in the freezer for up to 3 months. They will fall apart if not kept cool (especially the coconut oil version) so serve or pack from frozen and keep in a container with an icepack if storing out of the fridge. 

Notes

Dairy-free

Use coconut oil instead of butter.

Gluten and grain-free

Replace the oats with rolled quinoa and/ or millet.

Low-fructose

Choose the rice malt syrup instead of honey.

Vegan

Choose rice malt or maple syrup as your sweetener. Use coconut oil instead of butter.

Nut-free

Use only seeds. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.

Coconut-free

Replace the desiccated coconut with the same quantity or nut meal.

Cacao-free

Replace the cacao with carob powder.
 
 

I'd love to hear how you like this delicious bar. Post a comment or rate this recipe. 

Pumpkin Lasagne (with lots of twists)

| Budget Friendly, Make-ahead Meals, Pasta and Noodles, Freezable Meals, Vegetarian

My kids really don’t like pumpkin by itself (baked or steamed) – but they love it in soups (my favourite four recipes here) or in a lasagne or bake.  So today I thought I’d share my veggie packed, creamy Pumpkin Lasagne.

This pumpkin lasagne is packed with layers of flavour, combining roasted veggies, spinach, feta, and a rich tomato sauce. It’s a delicious, nutrient-dense twist on the classic lasagne, perfect for a cozy family dinner, and easily adaptable for various dietary preferences. This is a really versatile recipe, so customise it to suit your family.

Health Benefits

This lasagne is a fibre rich, supercharged veggie bonanza, including lots of different coloured vegetables. The hero of this dish – pumpkin, is a rich source of antioxidants especially vitamin A and many other vitamins, minerals and protective phytochemicals. With the option to go gluten-free, dairy-free, or grain-free, this lasagne is a nutrient-rich meal that can suit almost any dietary need.

Ingredients

This pumpkin lasagne recipe features a roasted pumpkin and vegetable base, mixed with quark or ricotta, spinach blended with feta, and a simple tomato layer. Whether you’re using fresh lasagne sheets or zucchini ribbons, you’ll layer up for a wholesome and hearty dish.

How to make this Pumpkin Lasagne

Start by roasting the pumpkin, carrots, cauliflower, onion, and cloves garlic until soft, then blend into a smooth puree. Sauté spinach, onion, and garlic, blend with feta, and then begin layering your lasagne with pasta or zucchini, alternating between the pumpkin and spinach mixture. Top with tomatoes and parmesan before baking.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve your pumpkin lasagna with a fresh green salad for added crunch. If you want perfect slices, chill it first, slice and then reheat when needed. Store leftovers in an airtight container in the refrigerator or freezer for easy reheating.

Vary this pumpkin lasagne to suit your dietary needs

To make this dairy-free, use nutritional yeast instead of parmesan, and swap quark and feta with cashew nuts. For a gluten- or grain-free option, choose gluten-free pasta sheets or use zucchini ribbons. You can also make this egg-free or vegan by following the suggested swaps!

Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs.

Explore more delicious, easy to make vegetarian meals HERE.

Or a good variety of lasagne recipes HERE.

Pumpkin lasagne - Pumpkin Lasagne (with lots of twists) - this vegetable loaded lasagne is quick and easy to make. Includes variations for vegan, dairy, egg and gluten-free.
Print Recipe
4.79 from 56 votes

Pumpkin Lasagne (with lots of twists)

My favourite vegetarian meal, this Pumpkin Lasagne is a plant powered, delicious delight. Even though it has a few layers, it really is simple to make and worth every minute of prep. 
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Main Course
Servings: 6

Ingredients

Pumpkin layer

  • 1 kg pumpkin (butternut or Jap) peeled and roughly sliced
  • 2 carrot/s (large) roughly cut
  • 200 g cauliflower (1½ cups approx.) florets broken apart
  • 1 onion/s -peeled and sliced
  • 2 clove/s garlic -peeled and sliced
  • 1 tsp sea salt - or to taste
  • ground black pepper -to taste
  • 50 g butter, ghee or olive oil -melted
  • 120 g quark or ricotta cheese (½ cup)
  • 2 egg/s
  • 100 g parmesan cheese (1 cup) finely grated (though only half of this will go in the pumpkin puree, the rest is for the top)

Spinach layer

  • 50 g butter, ghee or olive oil -melted
  • 1 onion/s (large) peeled and diced
  • 1 clove/s garlic -peeled and crushed
  • 300 g baby spinach -washed
  • 100 g feta cheese -or goats feta

Tomato layer

  • 400 g diced tinned tomatoes
  • 1 tbsp dried oregano

Pasta layer

  • Fresh lasagne sheets - regular or gluten-free (or for grain-free, use a large zucchini, cut into ribbons) I have also layered both to increase the veggie content.
Metric - US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan-forced).
  • In a baking tray combine the pumpkin, carrots, cauliflower, onion, garlic and fat of your choice and toss together. I use the baking dish I plan to bake the final lasagne in (saves on washing up).
  • Bake for approximately 30 minutes or until the vegetables are soft (cooked through but not overcooked).
  • Whilst they are baking make your spinach layer by sautéing the onion and garlic in the pan with a little butter, ghee or coconut oil over a low heat until they start to soften (but not brown). Add the spinach and cook for a few minutes until the spinach wilts. Remove from the heat and place in a food processor (include any water from the wilting) with the feta or goat feta, and puree well. Set aside.
  • Once your vegetables are baked, allow to cool a little and then puree in a food processor with the quark or ricotta, eggs, half the parmesan and more seasoning if required. The consistency should be just runny enough to pour (so the lasagne doesn't end up too dry as the pasta sucks up moisture when cooking). If it is very thick add a little splash of water and process again.
  • Mix the oregano in with the tomatoes (I just add it to the can and gently mix).
  • Now arrange the lasagne using your chosen sheets of pasta or ribbons of zucchini.
  • Grease the baking dish and layer pasta (or zucchini), followed by a third of the pumpkin, pasta, half the spinach and repeat. Finish with the last third of pumpkin puree, followed by all of the tomatoes and top with the remaining parmesan cheese.
  • Bake for approximately 30-40 minutes or until brown on top and the pasta is cooked through.
  • Lasagne is always easiest to slice once chilled. If it is important to have nice neat slices, chill and then slice and then re-heat. Otherwise, serve immediately.

Thermomix Method

  • Grate the parmesan (10 seconds, speed 8). Set aside.
  • Follow step 1, 2 and 3 above.
  • For the spinach layer, chop the onion and garlic (3 seconds, speed 5). Scrape down the sides and add the fat of your choice (cook 3 minutes, temp 80, speed 1).
  • Add the spinach (cook 3 minutes, temp 90, speed 2).
  • Finally, add the feta and puree (10 seconds, speed 5). Set aside.
  • Without washing the bowl, puree your pumpkin mix (20 seconds, speed 5). Add half of the parmesan the quark, eggs and puree again (20 seconds, speed 6). Taste and season again if required.
  • Go to step 6 above, to finish.

Time saving tip

  • If you're not bothered about layers, you can combine the spinach and pumpkin to save time. Just add the onion and garlic (from the spinach layer) in the baking dish with the pumpkin/veggies and then puree all together with the spinach (raw is fine) and cheeses or DF options)

Serve

  • With a leafy green salad.

Make ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge. I store it in a rectangle shaped oven proof glass pyrex or glass lock container so I can simply remove the lid and reheat in the storage container (saves washing up).
  • Can also be frozen.

Notes

Dairy-free

Sub the parmesan with the same amount of nutritional yeast and a good pinch of sea salt. Sub the quark for  ½ cup of cashew nuts (preferably soaked and throw them in with the vegetables to toast) and the feta for ¼ cup of cashew nuts (soaked) and a good pinch of salt. Top with chopped walnuts (and the other half of the nutritional yeast) instead of the parmesan.

Gluten and grain-free

Use gluten-free pasta sheets or for grain-free use zucchini. I often alternate pasta/zucchini.

Egg-free

Omit the eggs, it is still delicious, just not as firm. The lasagne in the photo is egg-free.

Vegan

Combine dairy-free and egg-free versions above.

Onion-free

Replace the onion with one large bulb of fennel, finely diced (and divided between the two layers).

Garlic-free

Replace the garlic with a teaspoon of cumin and a pinch of cayenne pepper. 
 
 

I'd love to hear how you like this family favourite. Post a comment and let me know (you could also simply rate the recipe).

Rhubarb Ginger Crumble

| Baked Sweets, Desserts

Rhubarb is one of those fruits (actually technically a vegetable), you either love or hate. I’m grateful my whole family love it as it is one of those nostalgic foods that takes me back to cooking with my nan. Though she was a whole lot more traditional in her use of it, I like to pair it with slightly less conventional flavours like ginger, coconut and almonds – like in this delicious rhubarb ginger crumble .

Like so many of my recipes, this is one is incredibly versatile, you could eat it for breakfast, or have it for dessert. It’s one of my most favourite flavour combos and nourishing to boot!

Health Benefits

Rhubarb is a high fibre vegetable and in Chinese herbal medicine, it is a rhizome used for supporting sluggish digestion (especially treating constipation and abdominal bloating). It has a very impressive nutrient profile including vitamin A, C, B complex and K, as well as being a fabulous source of many minerals. It’s one of the best plant sources of calcium (though its oxalate content does affect absorption). It is also a wonderful source of many protective antioxidants.

Ginger is awesome also for supporting a healthy digestion.

Ingredients

You’ll need fresh chopped rhubarb and for the crumble mixture coconut sugar or rapadura, rolled oats, almond meal, chopped raw almonds, shredded coconut, butter, ground cinnamon. For the syrup mix rice malt syrup (or honey) and fresh ginger for this scrumptious treat.

How to make this rhubarb crumble recipe

To whip up this easy crumble, preheat your oven, mix the syrup ingredients, toss the rhubarb with the syrup, and arrange it on a tray. For the crumble topping, combine the dry ingredients and rub in the cubes of butter before baking both the rhubarb and crumble until golden brown and delicious.

Serving suggestions and how to store

Serve this crumble warm with a generous dollop of sour cream, Greek yoghurt, or coconut yoghurt for a creamy contrast. Or for a delicious dessert serve with vanilla ice cream. Store leftovers in an airtight container in the fridge, and enjoy them as a quick snack or dessert.

Vary this rhubarb ginger crumble to suit

This rhubarb ginger crumble recipe is incredibly adaptable! For a low-fructose version, swap coconut sugar for rice malt syrup. You can easily make it grain-free by using rolled quinoa instead of oats. For dairy-free options, simply replace the butter with coconut oil and serve with coconut yoghurt. Vegan options are also available by substituting sweeteners and fats accordingly. Don’t like ginger? Just use extra cinnamon or cardamom instead!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Rhubarb Ginger Crumble - this simple, nourishing crumble is a delicious breakfast or dessert. The recipe includes gluten-free variations.
Print Recipe
5 from 3 votes

Rhubarb Ginger Crumble

This delightful rhubarb ginger crumble is the perfect balance of tart and sweet. Not only is it a comforting dessert, but it's also versatile, allowing you to cater to various dietary needs with a few simple tweaks.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Servings: 4

Ingredients

  • 1 bunch/s rhubarb -leaves trimmed and cut to approx. 15cm lengths

Crumble

  • 30 g coconut sugar or rapadura (2 tablespoons )
  • 30 g rolled oats (¼ cup) see below for gluten & grain-free
  • 25 g almond meal (¼ cup)
  • 35 g raw almonds (¼ cup) chopped or almond flakes
  • 25 g shredded or desiccated coconut (¼ cup)
  • 50 g butter -at room temperature
  • ½ tsp ground cinnamon

Ginger syrup

  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 1 tbsp hot water
  • 1 tbsp ginger root -freshly grated or 1 tsp of ground ginger

Instructions

  • Preheat your oven to 180℃/350°F (fan forced). Line two small trays with baking paper.
  • In a small jug, mix the syrup ingredients until well combined.
  • Toss the rhubarb with the syrup and arrange in a single layer on one of the trays.
  • In a large mixing bowl combine all of the crumble ingredients and rub the butter in the dried ingredients until well combined. Alternatively, pulse in a food processor.
  • Arrange the crumble in a thin layer on the second lined baking tray.
  • Bake the rhubarb and crumble in the oven for approx. 15 minutes or until the rhubarb is just cooked through.
  • Divide the rhubarb between serving plates, spoon over the crumble and serve immediately with sour cream, full-fat natural or Greek yoghurt or coconut yoghurt.

Store

  • Store in an airtight container in the fridge.

Notes

Low-fructose

Replace the rapadura or coconut sugar with rice malt syrup (and choose RMS for the ginger syrup).

Grain and gluten-free

Replace the oats with rolled quinoa (flakes). This is one of my favourite crumble mixes.

Dairy-free

Sub the butter with coconut oil (or ghee if you tolerate it) and serve with coconut yoghurt or cashew cream.

Vegan

Choose rice malt or maple syrup as your sweetener. Sub the butter with coconut oil and serve with coconut yoghurt or cashew cream.

Nut-free

Replace the almond meal with desiccated coconut and the almonds with sunflower seeds (or shredded coconut).

Coconut-free

Replace the coconut with more nuts or oats.

Don't like ginger?

Then substitute it with cinnamon.

Apple Rhubarb crumble

For a pie type of crumble, dice the rhubarb (1-2cm), double the syrup and add in two large Granny Smith apples, peeled and diced. Pop in a baking dish and top with the crumble (I also double the quantity of crumble mix). Bake for approx. 30-40 minutes or until the fruit is cooked and the crumble browned. If your crumble has browned but your fruit isn't cooked through, cover with foil and continue to bake.
 

I'd love to hear how you like this flavour combo. Post a comment or rate this recipe.

Simple Sweet Corn Soup (a nourishing twist on this favourite)

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Soups

As a kid, one of my favourite takeaway meals was Chinese. It was the 70’s and Chinese food was as fancy as it got in my young world. Even though it is probably my least favourite cuisine nowadays, one dish that conjures up all sorts of childhood memories is this nourishing Sweet corn Soup.

Health benefits

This soup is loaded with nutrition. The bone broth, is seriously a wonderful ‘super’ food, read more about its healing potential and benefits here. The ginger and garlic are warming, immune boosting herbs. The corn is a wonderful source of fibre, antioxidants and a long list of plant-based nutrients. The egg lends a good dose of protein.

Ingredients

This sweet corn soup recipe features chicken stock or bone broth as the base, complemented by ginger, garlic, and fresh corn for natural sweetness. Enhance the flavour with tamari, and add a beaten egg for richness. The cornflour (cornstarch) thickens the soup. Spring onions and white pepper provide a fresh finish, while optional ingredients like chicken, shiitake mushrooms, or fresh coriander can elevate the dish further.

How to make healthy sweet corn soup

Start by simmering the chicken stock with ginger, garlic, and sweet corn kernels or about 5 minutes. Stir in the tamari and adjust the seasoning to taste. If you prefer a thicker soup, add a cornflour mixture. Create a whirlpool in the soup and slowly drizzle in the beaten egg to form ribbons.

Serving suggestions and how to store

Divide the hot soup between two bowls, garnished with sliced spring onions, a sprinkle of white pepper, and optional fresh coriander (cilantro) or red chilli for a bit of heat. This soup can be stored in an airtight container in the fridge for a few days or frozen for later enjoyment.

Vary this sweet corn soup to suit

For a vegetarian option, simply swap the chicken stock for vegetable stock. Feel free to add more vegetables like carrots, peas, or spinach to boost the nutrient content. To make the soup soy-free, replace tamari with liquid or coconut aminos, and if you’re looking for an egg-free version, consider trying my Asian Noodle Soup instead.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

More delicious, nourishing soup recipes HERE.

Simple Sweet Corn Soup (a nourishing twist on this favourite) -this is my version of the Chinese take-away favourite. Gluten, grain, dairy free, vegetarian
Print Recipe
5 from 5 votes

Simple Sweet Corn Soup (a nourishing twist on this favourite)

A nourishing twist on the classic, this Sweet Corn Soup is really easy to make and very nutritious, especially if you add in a veggie boost. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soup
Cuisine: Asian
Servings: 2

Ingredients

  • 1 ltr chicken broth or stock (4 cups)
  • 1 tsp ginger root - finely grated 
  • 3 clove/s garlic - finely grated  or minced
  • 1 cob/s corn - kernels cut from the cob (as is, or minced in a food processor)
  • 1 tbsp tamari
  • 1 egg/s - beaten
  • 4 spring onion/s - sliced thinly
  • ¼ tsp white pepper - to taste
  • Sea salt - to taste
  • 1 tsp cornflour - mixed with 2 tablespoons of water (or arrowroot)

Optional extras

  • Chicken - cooked and diced or shredded (for more protein or to make this a Chicken and Sweet Corn Soup)
  • 50 g shiitake mushrooms - sliced (great for an immune boost)
  • ½ bunch/s fresh coriander leaves - chopped (great detoxifier)
  • 1 red chilli/s - finely sliced

Instructions

  • In a small pot, place your broth, ginger, garlic and corn (plus optional chicken or mushrooms) and simmer gently for 5 minutes.
  • Stir in the tamari, taste and add more sea salt if required. If you would like a thicker soup, add the cornflower mix at this point and stir through well. Personally, I'm happy with a clear soup.
  • With the soup at a slow simmer, stir to make a whirlpool and slowly drizzle the egg so ribbons form.

Serve

  • Serve with the spring onions, white pepper (and optional coriander or red chilli).

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Vegetarian

Use vegetable stock as your base.

Add more vegetables

I'm always up for more vegetables - you can really add in whatever vegetables take your fancy.

Soy-free

Replace the tamari with liquid or coconut aminos.

Egg-free

Give my Asian Noodle Soup ago, recipe here.
 
 

Love to hear what you think of this tasty, simple soup. Post a comment below.

Immune Supportive Chai Tea Latte

| Drinks & Smoothies

I think it’s wonderful how food memories are formed – I have many but one of my most vivid is for Chai Tea Latte (the fancy ‘cafe’ name) given to India’s national beverage – Masala Chai, or just Chai.

My husband and I spent over 6 months living in our most favourite country (besides Australia of course) and definitely sampled our fair share of Chai. Almost every town we visited claimed ‘the best chai in India’ – though some of the best we had were from the chai wallah pacing the length of the trains (at all hours) with an urn on his head crying ‘chaiiiiyyyy, chaiiiyyyy….’ over and over. It was almost always sold in a small terracotta cup which when done, you threw out of the train window or smashed on the pathway (not a takeaway or foam cup in sight).

Like coffee, there was good and the not so good. Some chai brews were SO sweet that my husband called them ‘hot soft drink’.

The origins of Chai tea is steeped in Indian history and the ancient medicinal philosophy of Ayurveda. So traditionally, each family would have their own recipe based on the constitutions of family members. The blend of spices contains medicinal and healing properties such as relaxing the digestive tract, elevating the metabolism, and increasing waste and toxin excretion.

So on my stove top, far removed from the most fascinating and diverse country I have ever visited, I thought I’d introduce you to my recipe for a delicious, healing chai – and one of my most favourite hot drinks. This is a far cry from a chai tea bag or the flavoured syrups used in coffee shops in Australia – way more delicious and actually healing. It is also something my kids really love and something I believe helps to keep us well through winter.

Why is it healthy?

The spices are all wonderfully supportive to digestion and the respiratory tract so perfect for winter sickness:
Cloves – anti-oxidant, anti-inflammatory, anti-parasitic, calming and soothing to the gut and lungs
Cinnamon – anti-oxidant, anti-inflammatory, anti-microbial, improves circulation, balances blood-sugar levels
Cardamon – anti-oxidant, anti-inflammatory, anti-microbial, improves circulation, calming and soothing to the gut
Ginger – improves circulation, anti-inflammatory especially to the gut, respiratory and muscular-skeletal systems
Turmeric – powerful anti-oxidant, anti-inflammatory, anti-microbial and supports liver function (and, therefore, digestion)
Coconut oil – anti-microbial and offers immune support. It also helps to support the assimilation of the fat-soluble nutrients in the spices.
Vanilla –  anti-oxidant and anti-inflammatory

Ingredients

The chai latte is made with a combination of warming spices like cinnamon, cloves, cardamom, and ginger. You can customise it with your favourite tea (black or rooibos), and enhance the flavour with optional coconut oil or ghee for extra creaminess and health benefits. Sweeten with rice malt syrup or raw honey.

How to make Immunity Chai Latte

Simmer your choice of milk, spices, and ginger in a small pot for about 5 minutes. Add the tea bag and let it steep for a few minutes longer before straining the mixture into a cup. Sweeten with rice malt syrup or honey, and stir in optional coconut oil, ghee, or vanilla for an extra boost of flavour and nutrition.

Serving suggestions and how to store

Enjoy your chai tea latte fresh from the pot, garnished with a sprinkle of cinnamon or turmeric if desired. It’s best served immediately, but if you need to store it, refrigerate the mixture without the tea bag and reheat gently when ready to serve.

Vary this to suit your dietary needs

For a dairy-free version, substitute almond or coconut milk. You can also choose to sweeten the latte with rice malt syrup for a fructose-friendly option, and for those sensitive to caffeine, rooibos tea is a wonderful alternative to black or green tea.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Explore more healthy drink recipe HERE.

I share my favourite, easy to make Immune Supportive Chai Tea Latte recipe, full of health benefits to keep you well this winter.
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5 from 6 votes

Immune Supportive Chai Tea Latte

This Immune Supportive Chai Tea Latte is the perfect warming drink, packed with spices known for their immune-supportive properties. With the option to use a variety of teas, you can make this soothing blend to your taste, whether you prefer caffeine-free rooibos or traditional black tea.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Servings: 1

Ingredients

  • 250 ml milk (of choice) (1 cup)
  • 2 clove/s
  • ½ cinnamon quill
  • 3 cardamom pods -bruised by pressing with a knife or fork handle
  • 2 slice/s ginger root
  • 1 tea bag -fair-trade black, white or green tea or rooibos tea for caffeine-free*
  • ¼ tsp ground turmeric (or a slice of fresh root if you have it, optional but strongly recommended
  • 1 tsp coconut oil - or ghee (optional)
  • ½ tsp vanilla - powder, extract or essence (optional)
  • 1 tsp rice malt syrup or honey - to taste
  • *Rooibos tea is available from the tea aisle of supermarkets or health food stores. It is what I chose mostly (I'm a bit caffeine sensitive), always my choice for my kids.

Instructions

  • In a small pot, place your milk, cloves, cinnamon stick, cardamom pods and ginger and bring to a very low simmer for 5 minutes. If you are using the fresh root of turmeric, add this now too.
  • Add the tea bag and continue to simmer very gently for a few more minutes.
  • I just use a spoon to hold the solids aside as I pour the delicious liquid into a cup to enjoy.
  • Sweeten to taste and mix in the optional turmeric powder, coconut oil, ghee and vanilla powder.

Notes

Dairy-free and vegan

Substitute the milk for either almond milk (home made is best, otherwise choose a vegetable oil and sugar-free brand). You could also use a mix of almond milk and coconut milk for a creamier chai.

Fructose-friendly

Sweeten with rice malt syrup.

Coconut-free

Replace the coconut oil with ghee or just leave it out.
 

How do you like my real chai? Post a comment or rate this recipe. 

Download your FREE Immune Health Plan ebook – A practical guide filled with simple tips to help support your immune system so you and your family stay fighting fit this winter.

Healthy Baked Pancakes

| Breakfast, Baked Sweets

My family loves pancakes – lets face it, the batter is easy to whip-up. But it’s a real pain to stand over the stove flipping pancakes so that they are cooked just right, especially when you are making them for a big group. Because I love a shortcut, I’ve been working on a batter that bakes well and these Healthy Baked Pancakes are what I’ve come up with! Just in time for Mother’s Day these simple pancakes are full of nutrition.

Why are they healthy?

I’ve chosen to make the main batter gluten-free, grain-free, dairy-free and refined sugar-free (see ‘variations’ below for alternatives to suit your specific dietary requirements). So the almond meal and buckwheat flour base combined with the eggs, means they are a high protein pancake with a nice dose of essential fats from the almonds. The cinnamon helps to stabilise your blood sugars and more fibre and goodness from the apple.

Ingredients

You’ll need Granny Smith apples, eggs, coconut milk, coconut sugar, vanilla extract, almond meal, and buckwheat flour. The apples create a sweet, spiced base with a hint of cinnamon, while the pancake batter is light and fluffy with a touch of vanilla and apple cider vinegar for a nice lift.

How to make healthy baked pancakes

Start by melting butter or coconut oil in a cast-iron pan, then layer thinly sliced apples on the bottom and sprinkle with cinnamon and sugar. Blend the pancake batter in a food processor or blender or whisk in a large mixing bowl, pour it over the apples, and bake until set and golden brown. Once done, turn it out onto a plate, slice, and enjoy!

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this baked pancake recipe with a dollop of yogurt or crème fraîche and drizzle with maple syrup for extra sweetness. Leftovers can be stored in an airtight container in the fridge for a quick, delicious breakfast the next day.

Vary these healthy baked pancakes to suit

To make this dish dairy-free, use coconut oil and coconut milk. For a nut-free option, substitute the almond meal with spelt or whole wheat flour. You can also swap the apples for other fruits like pears, strawberries, raspberries or bananas, depending on your preference.

For more pancake recipe inspiration, browse our recipes HERE.

Healthy Baked Pancakes - these are so much simpler & quicker than regular pancakes. Refined sugar free, gluten & dairy-free + thermomix method
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5 from 7 votes

Healthy Baked Pancakes

I love pancakes but I don't like standing over a stove and flipping them. So for the lazy cooks amongst us, this Healthy Baked Pancakes not only tastes amazing, but it is much quicker and easier to make.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Servings: 4

Ingredients

  • 2 Granny Smith apple/s -peeled, cored and sliced very thinly
  • 4 tbsp butter, ghee or coconut oil -depending upon the size of your pan, you need a good covering of fat.
  • 3 egg/s
  • 270 ml canned coconut milk (you could also use full-fat milk)
  • 3 tbsp coconut sugar or rapadura
  • 1 tsp apple cider vinegar (or lemon juice)
  • 1 tsp vanilla -powder, extract or essence
  • 1 tsp ground cinnamon (plus extra over the apple base)
  • ½ tsp sea salt
  • ¼ tsp bicarbonate of soda
  • 120 g almond meal (1 cup)
  • 60 g buckwheat flour (½ cup)

* you can just use straight almond meal but I prefer mixed with buckwheat

Serve

  • 250 g natural, Greek or coconut yoghurt (1 cup approx.)
  • maple syrup (to serve)

Instructions

  • Preheat your oven to 180℃/350℉ (fan-forced).
  • In an oven-proof pan (I used cast iron approx. 30cm) or non-stick baking dish, melt the butter, ghee or coconut oil so that it coats the base of the pan or dish well.
  • Arrange the apples to cover the base of the pan in a single layer. Sprinkle a little cinnamon over the apples and 1 tablespoon of the coconut sugar.
  • In a blender or food processor, combine the eggs, milk, remaining sugar, vinegar, vanilla, cinnamon, sea salt, bicarbonate of soda and mix until well combined. 
  • Add the flour and mix until well combined and all of the flour is incorporated. 
  • Pour over the apple and bake in your preheated oven for 20 minutes or until the pancake is set in the middle.
  • Turn out onto a plate, slice into pieces and enjoy with your favourite topping.

Thermomix Method

  • Start by grinding your almonds/buckwheat if you need to. I ground in total 60g of buckwheat and 120g of almond meal for 12 seconds, speed 8. Set aside.
  • In an oven-proof pan or non-stick (I used cast iron) baking dish, melt the butter so that it coats the base of the pan or dish well.
  • Arrange the apples to cover the base of the pan in a single layer. Sprinkle a little cinnamon over the apples and 1 tablespoon of the coconut sugar.
  • In your TMX bowl, combine the eggs, milk, remaining sugar, vinegar, vanilla, cinnamon, sea salt, bicarbonate of soda and mix 30 seconds, speed 4.
  • Add the flour and mix 10 seconds, speed 4.
  • Pour over the apple and bake in your preheated oven for 20 minutes or until the pancake is set in the middle.
  • Turn out onto a plate, slice into pieces and enjoy with your favourite topping.

Serve

  • With full-fat natural or coconut yoghurt, cream or sour cream and your favourite syrup.

Store

  • Store in an airtight container in the fridge.

Notes

Fructose-friendly

Replace the coconut sugar or rapadura with rice malt syrup and chose a low-fructose fruit (like blueberries).

Dairy-free

Choose either ghee or coconut-oil to coat your pan and coconut milk for the batter.

Nut-free (spelt flour version)

You can directly replace the grain-free flour for spelt flour or whole-wheat flour if you'd prefer.

Coconut-free

Replace the coconut sugar with rapadura and the coconut milk with the milk of your choice.

Another fruit?

Entirely possible - replace the apple with sliced Beurre Bosc Pears and add a sprinkle of ginger powder over the fruit. Berries, banana, rhubarb, stone fruit or even pineapple is delicious.

Boost the protein

Add in 2 scoops of whey or collagen protein powder into the batter. I love using this collagen protein - it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste.
 
 

I love the simplicity of baking one big pancake, how about you? Share your comments below or rate this recipe.

Winter Sweet Potato Salad

| Budget Friendly, Make-ahead Meals, Vegetarian, Salads

Come winter time, I love to continue to eat salads as leafy greens are in season and I believe nature has given us an abundance of them for a reason (to keep us well through the sneezing season, for more on that click here). However I always ‘warm’ them up by adding cooked vegetables, nuts, seeds and most importantly warming aromatic herbs and spices. So I give you this Winter Sweet Potato Salad as a beautiful, nourishing addition to your winter salad list with loads of lovely textures and flavours.

Health benefits

Sweet potatoes are rich in beta-carotene, fibre, and antioxidants, while chickpeas add a good dose of plant-based protein and fibre. The leafy greens boost the vitamin and mineral content, making this salad a well-balanced meal.

Ingredients

For this sweet potato salad recipe you’ll need sweet potatoes, chickpeas, leafy greens like watercress, baby spinach, kale or rocket (arugula), and almonds for some crunch. A delicious dressing made with olive oil, lemon juice, and a hint of syrup ties it all together.

How to make roasted sweet potato salad

Roast the sweet potatoes on a baking sheet with almonds and garlic in a cinnamon-infused oil until tender. Meanwhile, sauté chickpeas with warming spices like cumin, cinnamon, and turmeric. Toss the leafy greens in a large bowl with a lemony dressing, and top with the roasted sweet potatoes, almonds, and chickpeas for a hearty salad.

Serving suggestions and how to store

This sweet potato salad is best served slightly warm or at room temperature, making it great for meal prep. Store any leftovers in an airtight container in the fridge, and toss with dressing just before serving to keep the greens fresh.

Vary this sweet potato salad recipe to suit 

For a nut-free option, swap the almonds with sunflower seeds or pumpkin seeds or any other nut (like pecans or walnuts). If you’re avoiding legumes, replace the chickpeas with cooked quinoa. You can also make it vegan by using olive oil instead of ghee or butter. For a more filling meal, add cooked quinoa, shredded chicken, or tuna. Or add in any other veggies you like, like avocado or red onion. Feta cheese or goats cheese would also be a lovely addition – it’s just so versatile!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

For more delicious, easy to make sides and salad recipes, click HERE.

Sweet potato salad
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4.89 from 9 votes

Winter Sweet Potato Salad

This Winter Sweet Potato Salad is a warming, nourishing dish packed with seasonal flavours. Roasted sweet potatoes and spiced chickpeas are combined with fresh greens and a zesty dressing, making it the perfect salad to enjoy during cooler months.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Servings: 4

Ingredients

  • 2 tbsp butter, ghee or coconut oil
  • 1 tbsp rice malt syrup or maple syrup
  • 1 tsp ground cinnamon
  • Sea salt and freshly ground black pepper - to taste
  • 1 sweet potato/s (large) diced into approx. 1.5cm chunks (you can peel it or leave the skin on)
  • 70 g raw almonds (½ cup)
  • 1 clove/s garlic - unpeeled
  • 100 g leafy greens -such as watercress (my preference), rocket or baby spinach.

Chickpeas

  • 1 tbsp butter, ghee or coconut oil
  • 425 g can chickpeas - drained and rinsed (or 1 ½ cups cooked chickpeas)
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp sea salt - to taste
  • ½ lemon/s - zest and juice

Dressing

  • 3 tbsp extra virgin olive oil - extra virgin
  • 1 tbsp lemon juice
  • 1 tbsp rice malt syrup or maple syrup
  • Sea salt and freshly ground black pepper - to taste

Instructions

  • Preheat your oven to 180℃/350°F.
  • In a small pot combine the ghee, butter or coconut oil, syrup, cinnamon and seasoning over a low heat unit the fat has melted and ingredients combined.
  • Place the sweet potato, almonds and the whole garlic clove in a small baking dish and pour over the above mixture, tossing to coat the sweet potato and almonds well. Arrange in a single layer and bake for 20-30 minutes until the sweet potato is just cooked through.
  • Now prepare your chickpeas. Without rinsing the small pot, add the ghee, butter or coconut oil and heat gently to melt. Now add the chickpeas, spices and seasoning and stir over a low heat until you can start to smell the spices (just a few minutes).
  • Remove from the heat and stir in the juice and zest. Set aside.
  • Place you leafy greens in a serving bowl or plate.
  • Once the potato is cooked, remove from the oven and allow to cool.
  • Make you dressing by combining all of the ingredients, together with the flesh squeezed from the baked clove of garlic.
  • Just prior to serving, toss the dressing through the leaves to coat and top with the cooled sweet potato, almonds and chickpeas.

Make-ahead

  • Prep all of your ingredients and assemble/ dress the salad just prior to eating.

Store

  • Store in an airtight container in the fridge.

Notes

Nut-free

Substitute the almonds with sunflower seeds.

Legume-free

Replace the chickpeas with a cup of cooked quinoa or buckwheat.

Garlic-free

Omit the garlic, there are enough lovely flavours so you won't miss it. 

Fructose-friendly

Choose rice malt syrup as your sweetener.

Vegan 

Choose olive oil as your cooking fat.

Make it go further

Add a cup of cooked quinoa, diced or shredded chicken or a can of tuna.
 
 
 

I'd love to hear if you like this recipe as much as I do. Post a comment or rate this recipe (which really helps it to reach more people). 

Cauliflower Cheese Soup (with a dairy free option)

| Make-ahead Meals, Freezable Meals, Vegetarian, Soups

This Cauliflower Cheese Soup is a creamy, comforting dish packed with nutrients. The combination of cauliflower, cannellini beans, and parmesan makes it fibre rich and super satisfying, with a dairy-free option for those who need it.

After all “Cauliflower is nothing but a cabbage with a college education” Mark Twain

Health benefits

Like its cruciferous cousins, cauliflower is a rich source of many micronutrients (vitamins and minerals, especially folate and Vitamin C) not to mention, bursting with fibre. It also contains glucosinolates (sulphur containing plant chemicals) many of which have been researched for their promising anti-cancer properties. The cannellini beans in this dish add in some plant powered protein and additional fibre. The broth is calcium rich and heals the gut and soul and the onion and garlic further supports immune function.

Ingredients

You’ll need cauliflower florets, cannellini beans, onion, cloves garlic, chicken stock or bone broth, and parmesan cheese for the classic version. For serving, you’ll garnish with peas, chives, and a drizzle of lemon-infused olive oil.

How to make Cauliflower Cheese Soup (with a dairy free option)

Start by sautéing the onion and garlic in butter or ghee, then add the half head cauliflower, beans, and broth. Let everything simmer until the cauliflower is tender. After cooling slightly, blend it all together with parmesan until it has a smooth texture, then season to taste. Divide between four bowls and serve hot with peas, chives, and a drizzle of lemon-infused olive oil.

Serving suggestions and how to store

Serve this gluten-free cauliflower soup recipe as a light lunch or dinner, with a side of crusty bread or a green salad. It stores well in the fridge or freezer, so make a big batch for easy reheating on busy days.

Vary this cauliflower cheese soup to suit

For a dairy-free version, replace parmesan with nutritional yeast and use olive oil instead of butter. Omit the beans and peas for a legume-free option, or swap cauliflower for broccoli to create a delicious broccoli cheese soup.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, nourishing and easy to make soup recipes, click HERE.

This Cauliflower Cheese Soup is a creamy, comforting dish packed with nutrients (includes a dairy-free option for those who need it).
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4.91 from 11 votes

Cauliflower Cheese Soup (with a dairy free option)

One of my families favourite ways to eat cauliflower, my Cauliflower Cheese Soup is tasty, easy to make and very nourishing. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Servings: 4

Ingredients

  • 1 large onion/s peeled and finely diced
  • 1 clove/s garlic peeled and chopped
  • 25 g butter, ghee or macadamia oil
  • 400 g cauliflower (approx. ½ head), broken into florets
  • 400 g can cannellini beans -drained and rinsed
  • 3-400 ml chicken broth or stock (I used chicken), recipe here
  • 50 g parmesan cheese -finely grated
  • Sea salt and freshly ground black pepper -to taste
  • 75 g peas (½ cup) blanched in boiling water
  • 2 tbsp fresh chives -chopped (to serve)
  • 2 tbsp lemon infused olive oil - I like Cobram Estate brand (to serve)

Instructions

  • In a large pot sauté the onion and garlic in the butter or ghee for a minute or two until just starting to soften, but not brown.
  • Add the cauliflower, cannellini beans, and stock and bring to the boil.  Simmer until the cauliflower is just cooked (and you can slice through it easily with a knife).
  • Remove from the heat and allow to cool a little.
  • Puree in a food processor or powerful blender with the parmesan cheese.
  • Taste and season if necessary.
  • Serve hot with the peas, chives and a drizzle of lemon infused olive oil.

Thermomix Method

  • Grate the parmesan, 5 seconds, speed 6 and set aside.
  • Chop the onion and garlic, 10 seconds, speed 5.
  • Add the butter and saute, temp. 100, 2 mins, speed 1.
  • Add the cauliflower and chop 10 seconds, speed 6.
  • Scrape down the sides, add the beans and broth and cook temp. 100, 15 mins, speed 2.
  • Add the parmesan and blend for 20 seconds, speed 6.
  • Season and serve as above.

Tip

  • Adjust the consistency of this by adding more or less broth.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Vegetarian

Use vegetable stock.

Dairy-free and vegan

Just don’t add the cheese or replace with 2 tablespoons of nutritional yeast (which gives a very similar flavour). Taste it as you add the yeast gradually to achieve the level of 'cheesiness' you like. Use olive oil instead of butter or ghee.

Legume-free

Simply omit the beans/ peas to if you like and increase the cauliflower buy about a cup.

Onion and garlic-free

Replace them with a small bulb of fennel, diced and a pinch of chilli flakes or powder.

Broccoli cheese soup

Sub the cauliflower for broccoli for another delicious soup.
 

I love this soup - how about you. Did you try the dairy-free version? I'd love to hear how you like it. 

Raw Chocolate Easter Nests

| Holidays & Entertaining, No-bake Sweets

These Raw Chocolate Easter Nests are a fun and healthy twist on Easter treats and my answer to the baskets I’ve seen on Pinterest made from instant noodles, marshmallow, and chocolate. They are pretty easy to make and are something the kids can help you with too.

With a gluten-free, crunchy base of almonds and coconut, and a rich layer of homemade raw chocolate, they’re the perfect combination of indulgent and nutritious and a lovely easter recipe.

Health benefits

By making your own chocolate, you have control over the amount (and type) of sugar you add and guarantee avoiding added nasties. The healthy fats from the nuts and coconut increase the nourishment and really fill you up so you are less likely to overindulge.

Ingredients

You’ll need toasted slivered almonds, shredded coconut, and almond or hazelnut meal for the base. The raw chocolate is made from cacao butter or coconut oil, raw cacao powder, and your choice of natural sweetener like rice malt syrup, honey, or maple syrup.

How to make Raw Chocolate Easter Egg Nests

Toast the almonds and coconut, melt the cacao butter or coconut oil with cacao powder and sweetener, then mix with the nut and coconut base. Press the mixture into muffin tins to form nests, freeze until set, and you’re good to go!

Serving suggestions and how to store

Fill these dairy-free nests with mini chocolate eggs or a creamy cashew nut filling and berries for a lovely Easter dessert. Store them in the fridge or freezer in an airtight container, and serve directly from frozen for the best texture.

Vary these raw chocolate easter nests to suit

For a nut-free version, swap the almonds for more shredded coconut or toasted sunflower seeds. Choose rice malt syrup for a low-fructose option, and if you’re short on time, you can use melted dark chocolate instead of making raw chocolate from scratch.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

These Raw Chocolate Easter Nests are a cute, nourishing Easter treat or dessert. They are gluten-free, dairy-free & refined sugar-free.
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5 from 1 vote

Raw Chocolate Easter Nests

These cute little chocolate baskets are a healthy Easter treat or dessert.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Dessert
Servings: 10

Ingredients

  • 300 g slivered almonds -toasted
  • 200 g shredded coconut (2 cups) toasted
  • 100 g almond meal (1 cup) or hazelnut meal

Raw chocolate

  • 200 g cacao butter (1 cup) or raw, extra virgin coconut oil (or a combination of 100 gram of each), melted
  • 30 g cacao powder (â…“ cup) unsweetened Dutch process or raw
  • 2-6 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)

Instructions

  • Toast your slivered almonds and coconut.
  • Melt the cacao butter or coconut oil over a very low heat, either in a small pot or Thermomix (temp 50, speed 1) until just melted.
  • Add the cacao powder and rice syrup, mix until well combined and the syrup is dissolved.
  • Combine the slivered almonds, coconut, and nut meal in a bowl. Add the raw chocolate and stir until well combined.
  • If you would like a darker nest, add a tablespoon or two more cacao.
  • Line a muffin tin and press one tablespoon of the mix into the base.  Add another tablespoon (approx.) and press into the sides to make a small basket.
  • Place in the freezer immediately to set.  Once set, remove the muffin casing and keep in an airtight container in the freezer until ready to serve.

Serve

  • filled with small chocolate easter eggs
  • filled with double cream or cashew nut cream and berries for an Easter dessert (my plan for Easter Sunday dessert)
  • make an easy berry coulis by pureeing any red berry with a tablespoon of water or cream (or your favorite liquor for an adults version). Push it through a sieve to remove the seeds

Notes

Nut-free

Replace the almonds with more shredded coconut or toasted sunflower seeds and the meal with desiccated coconut.

Low-fructose

Choose rice malt syrup as your sweetener

Feeling lazy

You can sub the raw chocolate with a good quality dark chocolate (I love Green and Blacks) melted. You can omit the almond meal if using regular chocolate.
 

Hope you have a wonderful Easter break. Love to see or hear about any of your Well Nourished Easter creations. Post a comment or even a picture!

 

Mint Chocolate Fudge

| No-bake Sweets

Before kids, my husband and I lived in Ireland and made many life-long, dear Irish friends. After we left Ireland we backpacked through South America where we decided to ‘just get married.’ Now when you’re travelling, you have no idea what the date is, so we were really thrilled when we realised that we just happen to share our vows on St. Patricks Day (a lovely co-incidence).

So given today’s double special occasion, I thought I should share another of my favourite treats, a raw, gluten-free, dairy-free Mint Chocolate Fudge that I can’t make too often because I just can’t stop eating it! This green delight is for all my nearest and dearest Irish mates too – Happy St. Patricks Day.

Health benefits

Macadamia Nuts contain numerous health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health and wellness. They are a great source of protein, fibre and essential fats (and are my favourite tasting nut). The health benefits of coconut I’ve written about here and coconut oil here. A little spinach adds anther source of plant-based nutrition and is a wonderful natural ‘green’ colouring.

Ingredients

The mint layer uses desiccated coconut, macadamia nuts, peppermint oil (or peppermint extract), and a sweetener of your choice. The chocolate layer is made from cacao butter or coconut oil, cacao powder, and your preferred natural sweetener.

How to make healthy Mint Chocolate Fudge

Process the coconut and macadamia nuts into a smooth paste, then blend in the sweetener, peppermint oil, and optional spinach. Spread this minty mixture into a tray lines with baking paper (parchment paper) and freeze. Melt the cacao butter or coconut oil with cacao powder and sweetener, pour it over the mint layer, and freeze until set.

Serving suggestions and how to store

Store this fudge recipe in the fridge or freezer as it melts easily in warmer temperatures. Serve directly from frozen for the best texture and flavour.

Vary this mint chocolate fudge to suit

For a fructose-friendly version, use rice malt syrup. Make your own raw chocolate to keep it dairy-free and vegan. If you’re out of macadamias, cashews work just as well. No mint oil? Try using peppermint essence or even fresh mint!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy sweet treats, click HERE.

Raw mint chocolate fudge
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5 from 1 vote

Mint Chocolate Fudge

This Mint Chocolate Fudge is the perfect blend of creamy macadamia and coconut, with a refreshing mint layer topped off by a rich chocolate coating. A healthier alternative to store-bought treats, it's perfect for when you're craving something indulgent but wholesome.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, Snack
Servings: 12

Ingredients

Mint Layer

  • 160 g desiccated coconut (2 cups)
  • 300 g macadamia nuts (2 cups)
  • 10-15 drop/s food grade peppermint oil or peppermint essence (I like a strong minty flavour, but you can adjust this to suit your taste by adding and tasting)
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 1 handful/s baby spinach -stalks removed (optional)

Chocolate layer

  • 200 g cacao butter (1 cup) OR raw, extra virgin coconut oil (or a combination of 100 gram of each), melted. I used 100% coconut oil for this slice. You could also just melt dark chocolate if you'd prefer.
  • 30 g cacao powder (â…“ cup) unsweetened Dutch process or raw
  • 2-4 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)

Instructions

  • In a powerful blender or food processor, process the coconut and macadamia nuts, scraping the sides ever few seconds. You are looking to make a smooth paste. Don’t over process or it may separate. If you have a Thermomix, blend 30 seconds, speed 7-8.
  • Add the sweetener, peppermint oil, and spinach and blend until the spinach has been fully pureed, though. You don't have to add the spinach if you'd prefer a white over green mint layer. If you have a Thermomix blend 30 seconds, speed 5-6.
  • Spread over a small slice tin lined with baking paper (approx. 17 x 27cm) and freeze until firm to touch (approx. 30 minutes).
  • Make your raw chocolate once the mint layer is set by combining all of the ingredients over a very low heat, whisking together well. If you have a Thermomix, heat temp 37, 1 minute, speed 4.
  • Pour immediately over the mint layer and return to the freezer to set (approx. 10 minutes).

Store

  • Cut and store in the fridge or freezer. Like most raw treats it doesn't hold up in the heat so serve from frozen.

Notes

Fructose friendly

Choose rice malt syrup as your sweetener.

Dairy-free

Make your own raw chocolate for the chocolate layer.

Vegan

Choose rice malt or maple syrup as your sweetener. Make your own raw chocolate for the chocolate layer.

Macadamia Nut-free

Cashew nuts work well too.

No mint oil

You can sub peppermint essence or even fresh mint to replace the spinach (I haven't recipe tested this, but keen to next time I make it).
 

I'd love to hear how you like this - its a personal fave. Post a comment or rate this recipe.

Top Deck Gummies

| No-bake Sweets

I’m a huge fan of gelatinous treats and no better flavour combo than chocolate and coconut. Now I’m not a particularly patient person, so when it comes to using tiny moulds….well, let’s just say it has to be a special occasion! I much prefer the pour and set approach, which is how this little ‘Top-Deck Gummies” combo arose. That’s not to say you can’t get creative and use a cute little mould. You can also use patty pans (pictured below) or silicon moulds. My kids are planning to make these in Easter egg moulds for Easter treats.

So we were in the midst of a QLD storm and without power (which as we have our own water supply, this also means no water) so very inconvenient. The kids (and adults) were house-bound and hungry for chocolate – so the kids and I created this surprisingly yummy treat.

Health benefits

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth.

The biggest benefit of eating gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round.  Also, if your gut is functioning well, then your nervous system is better supported too. Gelatin also reduces inflammation, improves joint integrity and for the vain amongst you – it improves the condition of your skin, hair and nails.  In fact, it’s said to be better then botox (and erase wrinkles, stretch marks and cellulite) – now I’ve got your attention!

I like to use THIS grass-fed gelatin to make gummies or jelly.

The benefits of coconut I’ve written about here, and raw cacao here.

Ingredients

Made with canned coconut milk, gelatin, vanilla, and raw cacao powder, these gummies are naturally sweetened with honey, maple syrup, or rice malt syrup. You can easily adjust the sweetness to your liking.

Instructions to make chocolate gummies

Whisk coconut milk, sweetener, and vanilla together while slowly adding the gelatin allowing it to bloom. Divide the remaining coconut milk, mixing one half with cacao and more sweetener. Gently heat and combine everything, then layer the chocolate and coconut in a tray or molds. Chill in the fridge until set.

Serving suggestions and how to store

Store these Top Deck Gummies in an airtight container in the fridge or freezer for a quick, healthy snack. If using silicone moulds, freeze the gummies to make removal easier.

Vary top deck gummies to suit your dietary needs

For a vegan option, try using agar agar instead of gelatin. If you’re avoiding fructose, use rice syrup as your sweetener. You can also swap coconut milk for nut milk or replace the cacao with carob powder for a caffeine-free alternative.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Take a look at this Strawberry Cream Gummy recipe plus more jellies HERE.

These Top Deck Gummies are a delicious, easy to make no-bake choc-coconut treat. Best of all they are healing to your gut - food as medicine!
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5 from 5 votes

Top Deck Gummies

Top Deck Gummies are a delicious, homemade treat combining rich chocolate and creamy coconut layers. These healthy gummies are simple to make, using only a few wholesome ingredients for a naturally sweet, chewy snack.
Prep Time10 minutes
Cook Time5 minutes
Chill1 hour
Total Time1 hour 15 minutes
Course: Snack
Servings: 15 gummies

Ingredients

  • 540 ml canned coconut milk (2 x 270ml cans) I like Ayam brand
  • 1 tsp vanilla -powder, extract or essence
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 5-6 tbsp grass-fed or organic gelatin
  • 1 tbsp cacao powder -unsweetened Dutch process or raw
  • 1 tbsp rice malt syrup, honey or maple syrup

Instructions

  • In a small pot place, one can of coconut milk, vanilla and sweetener and whisk to combine.
  • Whilst whisking sprinkle the *gelatin over the coconut milk mixture to combine. It will thicken and bloom as you go. Set aside.
  • Divide the remaining can of coconut milk into two jugs. Add the cacao and extra tablespoon of sweetener to one-half of the mixture.  Stir to combine.
  • Now over a very low heat, gently heat the gelatin mix, taking care not to overheat (it should be just luke warm, no hotter). Stir continually as the gelatin starts to dissolve and become a smooth liquid. It should only reach lukewarm temperature.
  • Add half of this warmed gelatin mixture to the cacao mix, stir to combine.
  • Mix the remaining coconut milk with the gelatin mixture. You now have your chocolate and coconut layers.
  • Pour the chocolate layer into the base of a lined tray (alternatively, you can use individual moulds, mini cupcakes or patty pans -as pictured below).  Set in the fridge or freezer (only takes a few minutes).
  • Top with the coconut layer and again cool until set.

Store

  • Store in an airtight container in the fridge or freezer.
  • * Now I prefer the texture of this with 5 tablespoons of gelatin, though my daughter (not at all a jelly/gummy texture fan), much prefers a denser texture so 6 tablespoons are more palatable to her. Have a play, and let me know your preferred texture or follow the liquid to gelatin ratio on your brand of gelatin.

Tip

  • If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.

Notes

Vegan and vegetarian

I haven't recipe tested this but you can substitute the gelatin with agar agar.

Fructose-friendly

Choose rice syrup as your sweetener.

Coconut free

Replace the coconut milk with nut milk.

Cacao-free

Replace the cacao with carob powder.
 
 

Who else loves this treat? I'd love for you to post a comment or rate this delicious recipe.

Top deck gummies

Healthy Mango Lassi

| Drinks & Smoothies

Everywhere you look in SE Queensland, beautiful mango trees are dripping with fruit. Even if you don’t have a neighbourhood tree, they should be pretty cheap in stores right now across Australia. So I thought I would share my favourite way to make the most of this sweet summer fruit with this healthy mango lassi recipe.

BK (before kids), I spent 8 months in beautiful India and as such, developed quite a taste for the local cuisine. I travelled through a good part of this huge country, and each region claimed ‘the best’ lassi on the continent (and I may have tried them all). So since being back in Australia, I have experimented with many different versions of this classic smoothie including infusing a few medicinal herbs in the mix – food as medicine and it’s important to make every mouthful count, right! This is the result – not the super sweet traditional lassi because I haven’t added any other sweetener – but mango is plenty sweet enough I think.

Health benefits

Mango is a nutrient and fibre rich fruit (especially vitamin C and antioxidants) and I’ve read, the most consumed fruit worldwide.
Natural, full-fat yoghurt is a great source of calcium and protein and beneficial gut probiotics to support digestion and immune health.
Turmeric is one powerful herb – it’s a wonderful antioxidant, anti-inflammatory and a medicinal herb that benefits so many common health conditions (based on my clinical experience); so I just love to include it in our diet wherever possible. Much of the current research on turmeric is focussed on its potential to prevent dementia and various cancers.
Cardamom powder is also a potent antioxidant and anti-inflammatory herb. It is very calming and healing to the digestive system and supports immune function. It has a very distinctive, almost floral taste that you’ll either love or hate – personally, it is one of my most favourite flavours ever.

Traditionally this also has saffron in it, so feel free to add a few threads if you like too. So much nutrition in this delicious drink!

Ingredients

Made with fresh ripe mango, full-fat natural yogurt, turmeric, and cardamom, this recipe combines wholesome ingredients with a hint of exotic flavour. You can also add rose water for an extra fragrant touch.

How to make this healthy mango lassi recipe

Simply peel and blend the fresh mango, yogurt (or Greek yogurt), turmeric, and cardamom until smooth. Add ice, blend again, pour into serving glasses, garnish with cashew nuts or pistachios and your lassi is ready to enjoy! You can also freeze it into popsicle molds for a refreshing, healthy treat.

Serving suggestions and how to store

Serve your sweet mango lassi with a sprinkle of chopped cashews or pistachios for added crunch. If you have leftovers, freeze them into cups or popsicle moulds for a convenient snack on a hot day.

Vary this healthy mango lassi to suit

For a dairy-free or vegan mango lassi, swap the yogurt with coconut yogurt or cashew cream. You can also make a chia pudding by adding chia seeds, or replace mango with strawberries if they’re in season! If you feel your mango is not sweet or ripe enough, you might like to add a few tablespoons of maple syrup or honey for extra sweetness.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

More delicious drinks and nutrient dense smoothies HERE.

Healthy Mango lassi
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4.77 from 13 votes

Healthy Mango Lassi

My take on a traditional Indian Lassi, this Healthy Mango Lassi is both nourishing and delicious. Check out the variations to make it into a chia pudding or ice-blocks.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Indian
Servings: 2

Ingredients

  • 2 mango/s -peeled and flesh removed (see note below for using frozen mango)
  • 250 g natural, Greek or coconut yoghurt (1 cup)
  • ½ tsp ground turmeric
  • ½ tsp ground cardamom
  • 1 cup/s ice
  • 1 tbsp rose water (optional)

Instructions

  • In a powerful blender or food processor, puree the mango, yoghurt and spices until smooth.
  • Add the ice and puree again until it is crushed.
  • Serve immediately. You can also freeze into popsicle moulds for a delicious ice-block.

Note

  • You can sub the mango with frozen mango cheeks and omit the ice but also add ½ cup of water.

Serve

  • With chopped cashews or pistachios.

Store

  • Leftovers can be frozen into little cups or ice-block moulds for a fast, healthy snack another day.

Notes

Dairy-free and vegan

Sub the yoghurt for coconut yoghurt or cashew nut cream.

Chia pudding

Add ¼ cup of chia and allow to soak to make this into a delicious chia Indian style pudding.

It's not mango season

Replace the mango with 2 cups of fresh strawberries.

Ice-block

This is divine frozen into ice-block moulds for an icy treat.
 
 

I'd love to hear how you like my version of a lassi. It's my favourite way to eat mango and I look forward to it come easy mango season. 

Summer Zucchini Salad

| Vegetarian, Salads

This beautiful, fresh, summer zucchini salad really showcases this season’s produce. I developed it as my garden has exploded with zucchinis, but seeing as zucchini is one of my kids least favourite vegetables, I had to think outside the square to make the most of my abundant supply. They dislike zucchini so much they have nick-named it ‘spew-chini,’ so I’ve had to work really hard to bring them around.

Zucchini has such a mild flavour, I really don’t get why they fuss over it – I think they main objection is if it is overcooked and sloppy. Because it hides well behind other flavours, over the past few months I’ve been giving most meals a veggie ‘boost’ with zucchini – they either haven’t noticed or haven’t complained. They are also happy to eat a simple zucchini soup (blended) and also really like this delicious salad (big cheer). They moaned at first when I served it, but they tried it and conceded that it was good.  My son now requests it (though my daughter is less inclined to give me a ‘zucchinis okay’ victory); with great joy, I can declare that the whole family loves this flavoursome salad.

This is just another example of if they don’t like it one way – then try it another. I very rarely concede that any whole food is permanently ‘yuk’ with my kids. I’m tenacious and one way or another I always find a way for them to like foods that nourish them.

Health benefits

Zucchini (also called courgette) is a high fibre, nutrient dense vegetable. Studies suggest some of the Phyto (plant) chemicals found in zucchini are beneficial to benign enlargement of the prostate. Basil is a rich source of many essential vitamins, minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Parsley is a detoxifying, iron-rich herb and the almonds lend some good fats and a little protein.

Plus, this salad is naturally gluten-free, dairy-free (if you skip the cheese), and vegan-friendly, catering to a variety of dietary preferences.

Ingredients

This simple salad features fresh ingredients such as zucchini ribbons, crisp radishes, and aromatic basil and parsley, all tossed in a fresh lemon juice, lemon zest and extra virgin olive oil dressing. Topped with shaved parmesan and toasted almonds, it’s a delicious combination of flavours and textures that will please everyone at the table.

How to make this raw zucchini salad

Start by shaving the zucchini into ribbons and tossing them with sea salt to soften. While the zucchini sits, prepare the dressing by mixing lemon juice, zest, olive oil, salt, and pepper. Rinse the zucchini, combine it with radishes, fresh herbs, and dressing, then serve topped with parmesan and flaked almonds.

Serving suggestions and how to store

Serve this salad immediately for the freshest taste, alongside grilled tempeh, chicken, fish, or any protein of your choice. If you have leftovers, store the components separately in airtight containers in the fridge. The zucchini can release water, so it’s best to mix everything just before serving to maintain texture.

Vary this to suit your dietary needs

For a dairy-free and vegan option, simply omit the parmesan. If you’re looking for a nut-free variation, replace the almonds with toasted sunflower seeds. To turn this salad into a more filling meal, add a cup of cooked quinoa and double the dressing. And if you’re worried about the radish’s spice, soak the sliced radishes in the dressing for a milder flavour that even kids will enjoy! Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Zucchini salad
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Summer Zucchini Salad

This summer zucchini salad is a refreshing and vibrant dish that highlights the crispness of fresh zucchini and the peppery crunch of radishes. Perfect for warm weather dining, it's easy to prepare and makes a delicious side dish or light meal that celebrates seasonal produce.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Servings: 4

Ingredients

  • 4 zucchini/s (small, or two large)
  • 1 tsp sea salt
  • 4-5 radish/s -sliced
  • ¼ bunch/s fresh basil leaves -torn or finely chopped
  • ¼ bunch/s fresh parsley leaves -finely chopped
  • 40 g parmesan cheese (¼ cup) shaved
  • 25 g flaked almonds (¼ cup) toasted

Dressing

  • ½ lemon/s -juice and zest
  • 3 tbsp extra virgin olive oil -extra virgin
  • Sea salt and freshly ground black pepper -to taste

Instructions

  • Using a vegetable peeler or mandolin, shave the zucchini into ribbons and toss in the sea salt. Set aside for 10-15 minutes (whilst you chop/prepare the rest of the ingredients).
  • For the dressing, place all of the ingredients in a small jar and shake to combine.
  • Rinse your zucchini well and drain in a sieve.
  • Toss the zucchini with the radish, basil, parsley and dressing.  Arrange on a serving plate or bowl.
  • Top with the shaved parmesan and almonds and serve immediately.

Serve

  • With grilled tempeh, fish, chicken or meat.

Notes

Dairy-free and vegan

Omit the parmesan.

Nut-free

Replace the almonds with toasted sunflower seeds.

Add quinoa

Add a cup of cooked quinoa (and double the dressing) for a bigger, protein rich salad ‘meal’.

Spice-free radish

To remove the heat from the radish, slice and soak in the dressing for a few minutes or more, prior to serving. Many kids I know have come around to this normally off limits vegetable by doing this.
 

Like this salad - let me know by posting a comment below!

 

Tomato Basil Bruschetta

| 30 Minute Meals, Vegetarian

Whether you grow your own or shop for them at your local fruit and vegetable market, tomatoes are in their prime in the summertime making this the best time to make the most of their sweet flavour with this Tomato Basil Bruschetta!

It just so happens that basil is also in its prime in summer. Not only are they perfect companions in the garden (plant them next to one another for a great crop), their flavour compliments one another on your plate too.

Tomato basil bruschetta is a classic Italian appetiser that’s fresh, delicious, and incredibly simple to make. It’s the perfect way to celebrate fresh, ripe tomatoes and fragrant basil, bringing a taste of summer to your table in just a few easy steps.

Health benefits

Tomatoes are a rich source of the antioxidant lycopene. Lycopene is a wonderful antioxidant, important for cardiovascular and bone health.  Basil has exhibited protective effects against DNA damage, is anti-bacterial and anti-inflammatory. Like tomatoes, it also contains cardio-protective nutrients. Paired with healthy fats from extra virgin olive oil, this bruschetta is as nutritious as it is delicious, making it a healthy choice for snacking or entertaining.

Ingredients

This tomato-basil bruschetta recipe shines with fresh vine-ripened tomatoes (or you can also use roma tomatoes, cherry tomatoes or grape tomatoes), aromatic basil, and a good-quality extra virgin olive oil. A splash of red wine vinegar adds tang, and sourdough bread slices provides the perfect crispy base for this vibrant topping. Don’t forget to rub the toasted bread with garlic for an extra burst of flavour and goodness.

How to make Tomato Bruschetta

I really think this is the best bruschetta recipe. Dice the tomatoes and toss them with torn basil, olive oil, and red wine vinegar. Season with salt and pepper and set aside. Grill slices of sourdough, rub with cloves garlic, and then spoon the tomato mixture on top. Serve immediately for a quick and delicious appetiser that’s sure to impress.

Serving suggestions and how to store

Serve your bruschetta fresh off the grill for the best texture and flavour. It’s ideal as a starter or a snack, but if you want to store the components, keep the tomato mixture separate in an airtight container in the fridge. Assemble the bruschetta just before serving for the freshest taste.

Vary Tomato Basil Bruschetta to suit

For a gluten-free version, swap out the sourdough for gluten-free bread. If you’re looking for a grain-free option, this tomato and basil mix works beautifully as a salsa over protein like grilled beef, fish, or chicken. You can also add shaved parmesan or fresh mozzarella for a cheesy twist! To make canapés, serve on baguette slices.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you love this, then try this Fresh Tomato, Olive and Basil Spaghetti.

This Tomato Basil Bruschetta makes the most of summer tomatoes and basil - a match made in heaven. It is easy and quick to make and a real family fave!
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Tomato and Basil Bruschetta

This Tomato and Basil Bruschetta is a fast, tasty and healthy lunch or light meal. The char flavour through the sourdough with the garlic, basil and tomato is just divine. 
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

  • 5-6 vine ripened tomatoe/s (large) at room temperature is when they are most flavoursome
  • ¼ bunch/s fresh basil leaves -picked from stems and torn or finely chopped (preferably with a ceramic knife so they don't oxidise or blacken)
  • 3 tbsp extra virgin olive oil -extra virgin
  • 2 tsp red wine vinegar
  • Sea salt and freshly ground black pepper -to taste
  • 4 slices sourdough bread
  • 1 clove/s garlic -whole peeled
Metric - US Customary

Instructions

  • Halve your tomatoes lengthways and remove most of the seeds with a spoon.
  • With the flat side down, dice the tomatoes (approx. 1cm dice), with a sharp or serrated knife as you don't want to mush the tomatoes and place in a large bowl.
  • Tear or finely dice your basil leaves and add to the tomatoes.
  • Stir in the olive oil, vinegar and season well. Set aside.
  • Heat a char-grill on your stovetop or BBQ.
  • Drizzle a little olive oil over one side of the bread and rub all over.
  • Place on the hot char and toast both sides.
  • Now rub your garlic clove over the oiled side of the charred bread. This gives it an amazing garlic flavour (you're actually just making garlic bread).  How much you rub on depends on how much you like garlic.
  • Spoon the tomato salsa over the charred bread, making sure each piece also has a little drizzle of the juice.
  • Serve immediately.

Notes

 

Grain- free (and meaty)

This is delicious as a salsa over a thin slice of beef fillet, grilled fish or chicken to replace the bread.

Gluten-free

Use a gluten-free bread.

Add cheese

This is delicious with shaved parmesan or buffalo mozzarella.

 

I'd love to hear how you like this bruschetta? Post a comment or rate this recipe. 

Moroccan Lamb Burgers with a Mint Feta Dressing

| Budget Friendly, Make-ahead Meals, Red Meat, Freezable Meals

These Moroccan lamb burgers with a mint feta dressing bring bold flavours to your table with a delicious blend of spices. Perfect for a casual BBQ or an easy weeknight meal, they’re packed with flavour and can be customised to suit your dietary needs. You can also use this mince mix to make little meatballs to include in the school lunch.

Us Aussies love a burger on a BBQ. So I thought I’d share a recipe that’s easy enough for the kids to get involved and make, and one the whole family will love ahead of this long weekend.

Health benefits

Lamb is a great source of protein, iron, and healthy fats, while the spices provide anti-inflammatory benefits. The fresh mint and yogurt in the dressing add a light, tangy contrast, and you can easily make this recipe dairy-free if needed, keeping it healthy without compromising on taste.

Ingredients

This recipe is loaded with aromatic spices like cumin, coriander, and smoked paprika, along with zesty lemon to brighten the flavours. The mint feta dressing offers a refreshing twist, and there are easy swaps if you’re avoiding dairy.

How to make Moroccan Lamb Burgers

Mix the lamb mince with garlic, spices, and lemon zest to form patties, then cook them on the BBQ or in a pan. Blend together feta, yogurt, and mint for the dressing, adding harissa for extra heat if desired. Serve the burgers on buns or lettuce cups with a generous dollop of mint feta dressing.

Serving suggestions and how to store

Serve these Moroccan lamb burgers in a sourdough bun with salad or go grain-free by using lettuce cups or grilled mushrooms instead. Store leftover patties and dressing separately in airtight containers in the fridge, or freeze the patties for a quick future meal.

Vary Moroccan Lamb Burgers to suit

For a dairy-free option, substitute the feta and yogurt with mayonnaise. You can also skip the garlic and replace it with a pinch of chilli flakes if you prefer. This recipe is easy to adjust, so it fits a variety of dietary preferences without losing its vibrant flavours.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

These gluten & grain-free Moroccan Lamb Burgers are so easy to make, can be pre-made & are great cooked on the BBQ. Great for school lunches too.
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5 from 1 vote

Moroccan Lamb Burgers with a Mint Feta Dressing

My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Servings: 6

Ingredients

Burger ingredients:

  • 500 g lamb mince
  • 1 clove/s garlic -crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1 lemon/s -zest finely grated
  • Sea salt and freshly ground black pepper -to taste

Mint feta dressing ingredients:

  • 100 g feta cheese -crumbled
  • 2 tbsp natural, Greek or coconut yoghurt
  • ¼ bunch/s fresh mint leaves -finely chopped
  • ½-1 tsp harissa paste (optional)

Serve

  • 6 burger buns
  • Salad (to serve)

Instructions

For the burger patties:

  • In a large mixing bowl or food processor, simply mix all of the burger ingredients together until they are well combined (TMX reverse, speed 2-3, using the spatula to push down).
  • Form into burger patties and cook immediately or refrigerate to cook later, either  on the BBQ or in a frypan.

For the Mint and Feta dressing:

  • Blend the feta, yoghurt, and mint together until well combined (TMX - chop mint 5 sec, speed 6. Add the rest of the ingredients and blend 5 sec, speed 3-4)
  • Swirl through the harissa (optional).

Serve

  • the lamb patty on a sourdough roll with salad and the mint and feta dressing
  • or for gluten and grain free, serve in a lettuce cup or between two grilled field mushrooms

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Store burger patties and dressing in separate airtight containers in the fridge.
  • Can also be frozen either the raw patties or cooked. Fully de-frost before cooking/ re-heating.

Notes

Dairy-free

Substitute the feta and yoghurt with homemade or whole-egg mayonnaise.

Garlic-free

Replace the garlic with a pinch of chilli flakes.
 
 

As always, I welcome your feed back and questions.

 

Healthy Lamingtons

| Baked Sweets, Desserts

What better way to celebrate being Australian than with this healthy lamington recipe? I’m really not a fan of traditional lamingtons – probably because I like a sweet with some substance. But this recipe I REALLY love.

So I’ve put this recipe together with several options.  I’ve made a double-decker style lamington with a layer of chocolate in between (pictured). You could also layer with a good quality jam or just make a lamington slice if you like.

I’ve taste tested these with a couple of lamington lovers and been given a big thumbs up – my husband thinks these may be the best sweet recipe I’ve posted yet!

Health benefits

By using nutrient-rich ingredients like coconut oil, cacao powder (or cocoa powder), and almond meal, these lamingtons offer healthy fats, antioxidants, and fibre. You can also opt for low-fructose sweeteners like rice malt syrup, making them a better-for-you alternative to traditional lamingtons without compromising on taste.

Ingredients

This recipe is flexible, allowing you to choose between three different cake options (to suit your dietary requirements) and two types of chocolate sauce coatings. You can go gluten-free, dairy-free or even fructose-free depending on your dietary preferences, so it’s perfect for those with food sensitivities or anyone looking for a healthier treat.

How to make this healthy lamington recipe

Start by baking your chosen cake in the oven and allowing it to cool completely. Then, prepare the chocolate coating (either a dairy-free version or a traditional ganache). Cut the cake into squares, dip each piece into the chocolate, and roll them in desiccated coconut. Once coated, pop the lamingtons on a tray and into the fridge to set.

Serving suggestions and how to store

Serve these lamingtons straight from the fridge for a cool, delicious treat. They store well in an airtight container in the fridge, making them a great make-ahead dessert for parties or as a healthier snack option during the week.

Vary this healthy lamington recipe to suit

For a fructose-friendly version, make your own chocolate coating using rice malt syrup. If you’re dairy-free, use the dairy-free chocolate coating instead of ganache. These variations make it easy to customise the recipe to suit your specific dietary requirements without sacrificing flavour.

For more delicious, healthy and easy to make wholefood treats, click HERE.

What better way to celebrate Australia Day than with a healthy lamington recipe? Gluten-free, dairy-free and refined sugar free.
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4.88 from 8 votes

Healthy Lamington

These healthy lamingtons are a nutritious twist on a classic treat, made with wholesome ingredients that cater to a variety of dietary needs. Whether you're gluten-free, dairy-free, or looking for a lower-sugar option, this recipe has you covered with multiple cake and chocolate coating choices.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Servings: 6 large lamingtons

Ingredients

Cake

  • For the cake, you can choose either:
  • Easy Healthy Cake - which is gluten, grain, dairy-free with fructose free option (suits Paleo)
  • Vanilla Bean Cup Cake - which is gluten, nut and grain-free with dairy and fructose-free options (legume-based)
  • Vegan Vanilla Cake - vegan and option for gluten-free

Chocolate coating (you have two options here)...

1) Dairy-free chocolate (I find this coats better than the ganache):

  • 2 tbsp cacao powder -unsweetened Dutch process or raw
  • 100 g coconut oil (½ cup) 
  • 2-4 tbsp rice malt syrup, honey or maple syrup
  • 2 tbsp canned coconut milk

2) Chocolate ganache:

  • 100 g dark chocolate (85% is my preference)
  • 50 g cream -or coconut milk

Instructions

  • Bake your choice of cake into a lined tin (approx. 30-20cm) for 15-20 minutes.
  • Allow to cool on a cake rack and then trim the edges.
  • You can cut into small squares for little lamingtons. For big ones like pictured, I halved the cake, sat one on top of the other and cut into six squares.
  • Pop the cake in the fridge for 10 minutes or so to chill while you make the chocolate.
  • Now make the chocolate sauce...
  • For the dairy-free option, place all the ingredients into a small pot. Over a very low heat mix together well (you are just melting the ingredients to luke warm).
  • You don't want to let this sit for too long or the ingredients will separate.  If this happens just give it a good stir before dunking your cake.
  • For the ganache if you choose that, place a ceramic or glass bowl over a pot of just boiled water. Add the chocolate and cream and mix together until melted.
  • Place the chocolate in a shallow bowl.
  • In another shallow bowl place about a cup of desiccated coconut and prepare to get messy! I always work next to my sink in case I need to rinse off.
  • Place a baking tray lined with baking paper next to the bowls.
  • Dip all four sides of the cake in the chocolate followed buy the coconut and place on the baking tray. If you are making them with chocolate middles, I dipped the two middle sides in the chocolate, placed them together and then coated the rest.
  • Work quickly, you don't want to soak them, just lightly coat them.
  • Place in the fridge until you are ready to serve them.

Store

  • Store in an airtight container in the fridge.

Notes

Fructose friendly 

Make your own dipping chocolate and choose rice malt syrup as your sweetener. 

Dairy-free

Make your own dipping chocolate.
 

I'd love you to let me know what you think of my healthy take on this classic by posting a comment below.

Easy, Healthy Cake Recipe (with lots of flavour variations)

| After School Snacks, Baked Sweets

During school holidays, I tend to bake a few more nut based recipes. This is an easy, healthy cake recipe that I just keep coming back to – one because it is so delicious and two because it is so versatile (vanilla one day, citrus or chocolate the next). I’m so excited to share this one because I know it is going to become a firm Well Nourished recipe favourite.

I often make two cakes and layer with a cream cheese frosting, chocolate ganache or cream and chia berry jam for a special, delicious birthday cake.

Health benefits

This is one sustaining, protein and fibre rich gluten-free and dairy-free cake. Almonds are a rich source of monounsaturated fats, many fat-soluble vitamins and a plethora of minerals. They are a very concentrated source of many health giving Phyto (plant) chemicals and are also a great protein source along with the eggs.

Ingredients

This cake uses simple ingredients like almond meal, large eggs, and your choice of natural sweeteners. It’s gluten-free and refined sugar-free, with options to use rice malt syrup, honey, or maple syrup, depending on your preference.

How to make this easy healthy cake

Start by mixing almond meal, sweetener, and egg yolks, rising agents and vanilla extract in a food processor, electric mixer or medium bowl then fold in whisked egg whites to keep the cake light and fluffy. Pour the batter into a well prepared cake pan. After baking at 180°C/350°F for 20-25 minutes, let it cool before serving. For a shortcut, you can skip separating the eggs, but it will make the cake denser.

Serving suggestions and how to store

Serve this cake with double cream, natural Greek yoghurt, or a dairy-free option like coconut yoghurt. It’s perfect for a light dessert or an afternoon treat. Like all cakes it’s best enjoyed fresh but you can store it in an airtight container in the fridge, or freezer.

Vary this easy healthy cake to suit your needs

For a low-fructose version, opt for rice malt syrup as your sweetener. Add lemon zest or orange zest for a citrus cake, or brush the top with syrup for a tea cake or syrup cake variation. You can also make it a chocolate cake by adding raw cacao, or swap the almond meal for hazelnut meal if you need an almond-free option.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Basic healthy cake
Print Recipe
4.88 from 32 votes

Easy, Healthy Cake Recipe (with lots of flavour variations)

This easy, healthy cake recipe is your go-to for a light and fluffy dessert that’s naturally gluten-free and refined sugar-free. Whether you’re serving it up as a tea cake or topping it with syrup, this cake is versatile enough for any occasion and can be easily adapted to suit different dietary needs.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert, Snack
Servings: 6

Ingredients

  • 170 g almond meal (1¾ cup loosely packed) 
  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • 4 egg/s (large) at room temperature and carefully separated
  • ½ tsp bicarbonate of soda
  • ½ tsp sea salt
  • 1 tsp vanilla -powder, extract or essence
  • ½ tsp cream of tartar
Metric - US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan-forced). Grease a 23cm springform round cake tin well.  Shake a little almond meal over the base and sides too to if you like to make it really non-stick.
  • In a food processor mix the almond meal, sweetener of choice, egg yolks, bicarbonate of soda, sea salt, and vanilla until well combined. If using a Thermomix blend 30 seconds, speed 4. Set aside in a large mixing bowl.
  • In a clean and a completely dry food processor or bowl, whisk your egg whites. You are wanting to form strong peaks (like for a meringue).  I generally do this by whisking it until it becomes foamy. If using a Thermomix butterfly inserted, 20 seconds, speed 3.  
  • Then add the cream of tartar and whisk or beat until peaks form. If using a Thermomix butterfly inserted, 1½ minutes approx., speed 4.  Stop beating as soon as strong white peaks form.
  • Gently fold half of the egg white into the almond batter. Fold in the remaining egg white and pop in the oven for 20-25 minutes or until cooked in the middle.
  • Remove the outer ring from the tin and allow to cool before removing the base.

Tip

  • Personally, I'm generally a throw it all in kind of baker. But by separating the egg white, you will achieve a much lighter cake. So I believe it is worth a little extra effort to beat the egg white.  If you do have an egg white disaster or can't be bothered, you will just have a heavier, but still delicious cake.

Serve

  • With double cream or sour cream
  • With full-fat natural or unsweetened Greek yoghurt
  • For dairy free, serve with coconut yoghurt or cashew nut cream

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Low-fructose

Choose rice malt syrup as your sweetener.

Citrus cake

Add the zest of 2-3 oranges, lemons or lime to infuse that flavour into the cake.  Once the cake is cooked, mix ¼ cup of juice with ¼ cup of sweetener over a low heat until combined.  Pierce the top of the cake with a skewer a few times and drizzle over the syrup.

Tea cake

Brush the top of the warm cake with melted butter or coconut oil and top with a spice/sugar mix (equal parts of mixed spice and coconut sugar)

Syrup cake

Warm the sweetener of your choice and brush over the cake whilst still warm.  Feel free to get creative and infuse it with and herbs or spices you like.  I often heat the syrup with a few leaves of lemon balm or lemon myrtle from my garden and serve topped with berries and syrup (as pictured).

Chocolate cake

Add a tablespoon of raw cacao to the almond meal batter.

Almond-free

Replace the almonds with hazelnut meal.
 
 

As I test other flavour combos I will add to the variations above.  Do you like this cake? Be sure to let me know by posting a comment below. I love hearing from you!

Healthy Trifle

| Holidays & Entertaining, Desserts

Trifle is a dessert that brings back very fond memories for me. It was my Nanas favourite dessert and she was always the nominated bearer of trifle at any family celebration and always at Christmas time. I haven’t eaten trifle in a very long time, but I have been asked by a few readers to come up with a healthy, intolerance friendly trifle so here it is.

Traditional trifles vary from the very, very bad (those made with processed ingredients like jelly, ready to eat custard and those horrendous 30+ ingredient jam rolls with a shelf life of many years), to the not so bad with each of the ingredients being homemade, albeit loaded with refined sugar.

My trifle is all made from scratch, a little finicky but certainly not at all difficult. I have endeavoured to cover most of the main dietary intolerances but feel free to add any I’ve missed (in the comments below).

It’s certainly nourishing without scrimping on deliciousness. So without further-a-do, a Well Nourished Trifle…

Health benefits

Packed with natural ingredients like raspberries, coconut milk, and grass-fed gelatin, this trifle is not just tasty, but also nourishing. It’s rich in collagen from the gelatin, healthy fats from the coconut, and full of vitamins and antioxidants from the fresh fruits. A healthier dessert choice that’s still a crowd-pleaser.

Ingredients

This trifle has layers of homemade jelly, home made sponge cake, custard (either traditional or vegan), and a creamy topping of your choice. Use natural sweeteners like rice malt syrup or honey, and customise the recipe to suit your dietary preferences. Whether you opt for coconut milk in your custard or whipped cream for the topping, this dessert offers wholesome, delicious ingredients.

How to make this Healthy Trifle recipe

Start by making the jelly with raspberries, sweetener, and grass-fed gelatin. Bake your chosen sponge, cut it into cubes, and soak it in sherry or a non-alcoholic syrup. For the custard, you can make a traditional egg-based one or a vegan version with mango and coconut milk. Assemble by layering the jelly, cake, custard, and creamy topping, then finish with fresh fruit and edible flowers. I love using fresh berries like strawberries and blueberries to make a berry trifle.

Serving suggestions and how to store

This trifle looks stunning in a glass bowl. trifle dish or individual glasses. For added texture, top with fresh fruit like berries or passionfruit. You can make it ahead of time and store in the fridge until you’re ready to serve. Leftovers should be kept in an airtight container in the fridge and enjoyed within a few days.

Vary this to suit your dietary needs

For a low-fructose option, use rice malt syrup and low-fructose fruits. Vegans can opt for the vegan custard, make the jelly with agar-agar, and use a vegan-friendly cake. This recipe is highly adaptable, so you can easily swap ingredients to suit gluten-free, dairy-free, or low-sugar diets.

Recipe notes

Gelatin:

For the gelatin, I use THIS gelatin. Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading.

Sponge cake:

For the sponge you have a few cake options:
1. Vanilla Bean Cup Cake which is gluten, nut and grain-free with dairy and fructose-free options (legume-based)

2. Basic Healthy Cake recipe which is gluten, grain, dairy-free with fructose free option (suits Paleo)

3. Vegan Vanilla Cake recipe is vegan, made with spelt or a gluten-free flour.

4. Simple Vanilla Cake a sweeter cake made with olive oil

For more delicious, healthy and easy to make wholefood treats, click HERE.

Healthy Trifle
Print Recipe
4.46 from 11 votes

Healthy Trifle

This healthy trifle is a delicious twist on the classic dessert, made with natural sweeteners, gluten-free options, and loads of fresh fruit. Perfect for holiday gatherings or a lighter treat, this recipe is flexible, so you can customise it to suit your dietary needs without sacrificing any of that indulgent, layered goodness.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Servings: 6 -8

Ingredients

Jelly

  • 500 ml water (2 cups) boiling from the kettle
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 200 g raspberries (2 cups) defrosted if frozen, pureed and pushed through a sieve to remove the seeds
  • 2 tbsp grass-fed or organic gelatin (see recipe notes above)

Sponge

Custard (choose your preference)

Vegan, dairy, gluten, egg and grain-free custard

  • 2 mango/s -peeled and flesh pureed
  • 1 tsp vanilla -powder, extract or essence
  • 125 ml canned coconut milk (½ cup)

Traditional gluten-free custard (with dairy-free option)

  • 2 tbsp rice malt syrup or maple syrup
  • 2 egg/s
  • 2 tbsp cornflour -gluten-free (or arrowroot for grain-free)
  • 1 tbsp vanilla -powder, extract or essence
  • 500 ml milk (of choice) (2 cups)

Creamy topping

  • 250 ml cream (1 cup)whipped, or full-fat natural yoghurt, coconut yoghurt or cashew cream.

Serve

  • fresh fruit

Instructions

Jelly

  • Combine the hot water and sweetener until it is dissolved.
  • Sprinkle the gelatin over the raspberry puree and mix until well combined.
  • Add the hot water/syrup mixture and stir well until the gelatin is dissolved.
  • Pour into a glass container and refrigerate to set.

Sponge

  • Bake your sponge and once cooled cut into cubes.
  • It is entirely up to you, but you can do as my Nana would have and soak the cubes in sherry. Or for a non-alcoholic syrup, combine 85 grams (¼ cup) of maple syrup or rice syrup with ¼ cup of boiling hot water stirring until combined. Add the juice of either a lime or orange and spoon over the cubes to soak your cake as you assemble it.

Custard

    Vegan, dairy, gluten, egg and grain-free custard

    • Blend the mango, vanilla, and coconut milk until well combined.

    Traditional gluten-free custard

    • Heat your chosen milk and sweetener until just starting to simmer.
    • Remove from the heat.
    • In a small bowl, whisk together the eggs and cornflour (or arrowroot). Add the vanilla.
    • Slowly add to the hot milk whilst whisking.
    • Return the pot to a low heat and stir continually until the custard thickens to your desired consistency.
    • If you do end up with any lumps, you can pass it through a sieve.

    To assemble

    • Place a layer of jelly in the bottom of the bowl or glass.
    • Arrange the cake on top, spoon over the sherry or non-alcoholic syrup and then cover with a layer of custard.
    • Add another layer of jelly followed by a layer of whipped cream, full-fat natural yoghurt, Coyo coconut yoghurt (vegan and dairy-free), or cashew nut cream (vegan and dairy free).
    • Top with fruit and edible flowers and refrigerate until you are ready to serve.

    Store

    • Store in an airtight container in the fridge.

    Notes

    Low-fructose

    Choose rice malt syrup as your sweetener and low fructose fruits.

    Vegan

    Choose the vegan custard, make the jelly with agar agar and use a vegan cake (I don't have a recipe for this but there are plenty online).
     

    I'd love to hear what version you've tried and how you liked it. Post a comment below.