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Smoked Salmon Roulade

| Make-ahead Meals, Fish & Seafood, Holidays & Entertaining

There are many wonderful things about the festive season. The creation of family traditions, especially those involving delicious food are one of my favourites.ย My brother in-law made this Smoked Salmon Roulade many years ago for our ‘Melbourne family’ Christmas Day. Since then, I have given it a bit of a Well Nourished make-over, as I do! It’s been a starter for of our Christmas Day feasts ever since.

It makes for a great entertainer, especially as you can make it a day or two ahead and simply slice to serve. It’s quite rich so one or two slices is very satisfying!

It looks quite fussy, but making it to photograph and share with you, I was reminded how very simple it is. It suits gluten-free and grain-free peeps and I’ve included an equally delicious dairy-free variation.

Health benefits

Zucchini is rich in antioxidants and fibre, while salmon provides protein and essential omega-3 fatty acids. The eggs add more quality protein. The combination of fresh herbs boosts the dish’s anti-inflammatory properties, and the crรจme fraรฎche or quark offers a source of probiotics and calcium.

Ingredients

This roulade features a zucchini base, lightened with whipped egg whites for an airy texture, and a rich, savoury filling made from hot smoked salmon, crรจme fraiche, capers, and lemon juice. Fresh herbs, parmesan, and capers add vibrant flavour to balance the creaminess of the filling.

What is โ€˜Hotโ€™ smoked salmon?

Hot smoked salmon is smoked at a higher temperature, cooking the fillets of fish fully, resulting in a firm, flaky texture and a rich, smoky flavour. Itโ€™s ready to eat and great in salads or cooked dishes. Cold smoked salmon, on the other hand, is smoked at a lower temperature, which doesnโ€™t cook the fish but cures it instead. This gives it a softer, silky texture and a more delicate, mild smoky flavour. It comes in thin slices where as the hot smoked salmon is sold in fillets. Both are available in major supermarkets.

How to make this Salmon Roulade recipe

Begin by grating and salting the zucchini, allowing the moisture to drain for about 30 minutes. After squeezing out the excess water, mix it with egg yolks, herbs, and parmesan. Fold in whipped egg whites and bake in a thin layer (in a tin lined with parchment paper). While the roulade is baking, prepare the salmon filling by combining hot smoked salmon with crรจme fraรฎche, lemon zest and juice, and capers. Once the roulade has cooled, spread the filling evenly and roll it up like a Swiss roll. The video below demonstrates how simple it is to make. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this roulade sliced into 2cm rounds and topped with toasted flaked almonds and micro-herbs for extra texture and flavour. It can be made ahead and stored in an airtight container in the fridge for up to two days, making it a convenient dish for entertaining.

Vary this Smoked Salmon Roulade to suit your needs

To make this dairy-free, substitute the parmesan with nutritional yeast and use a thick cashew cream instead of crรจme fraรฎche. For a nut-free version, simply omit the almonds. If you’re avoiding onions, leave out the spring onions and enjoy the fresh herb flavours on their own.

    Remember to take a look at the variations (below the main recipe). Here, youโ€™ll find suggestions to alter the recipe to suit your dietary goals (dairy-free, nut-free, onion-free).

    This healthy Smoked Salmon Roulade is a divine starter or entree. It's perfect for a celebration or special occasion & is quite simple to make. Gluten-free.
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    4.70 from 23 votes

    Smoked Salmon Roulade

    This Smoked Salmon Roulade is an elegant and nutritious dish perfect for entertaining or serving as a light lunch. The zucchini-based roulade is filled with a delicious mixture of hot smoked salmon, crรจme fraรฎche, and herbs, making it both light and satisfying. The toasted almonds and micro-herbs on top add a lovely crunch and freshness.
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Appetizer
    Servings: 10
    Author: Georgia Harding

    Ingredients

    • 400 g zucchini/s - grated
    • 1 tbsp sea salt
    • 4 egg/s - separated
    • 3 tbsp herbs - I love a combination thyme, parsley, chives, dill
    • 3 tbsp parmesan cheese - freshly grated
    • Sea salt and freshly ground black pepper - to taste
    • Pinch cream of tartar
    • 200 g hot smoked salmon fillet/s (approx.) **
    • 1 lemon/s (small) zest and 2 tbsp juice
    • 3 tbsp capers
    • 4 spring onion/s -white part finely chopped
    • 50 g crรจme fraรฎche
    • 150 g quark - or mascarpone
    • Sea salt and freshly ground black pepper - to taste
    • 40 g flaked almonds (ยผ cup) toasted to serve
    • ยผ cup/s micro-herbs - to serve

    ** Hot smoked salmon is a whole salmon fillet smoked with heat (cold smoked salmon is the thinly slice/ cured slices of salmon). Hot smoked salmon is available in major supermarkets.

    Instructions

    • Preheat your oven to 200โ„ƒ/395โ„‰ (fan-forced).
    • Line a 24 x 33cmย slice tin with non-stick baking paper. It's important the tin is this size otherwise the roulade will be too thick and won't roll without ย splitting.
    • Grate the zucchini. Toss with the sea salt in a colander and leave 30 minutes. Rinse and squeeze dry in the sieve and then in a clean cloth or tea-towel.
    • In a mixing bowl, beat in the egg yolks, herbs and Parmesan and season with sea salt and pepper. Once the zucchini is ready, add this and mix well.
    • In a separate clean bowl, whisk the egg whites with the cream of tartare until peaks just form. If using a Thermomix, beat butterfly inserted, 1 min 30 sec, speed 4.
    • Gently fold the egg white into the courgette/ egg yolk mixture using a large spoon. You are aiming to just combine the ingredients without over working the mixture.
    • Pour into prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 13-15 minutes until set and light golden brown.
    • Whilst that's baking, crumble the salmon into a bowl with the finely grated lemon zest, 2 tbsp lemon juice, capers, spring onion and crรจme fraรฎche, and quark / mascarpone. Season with sea salt and pepper. Mix until almost smooth. If using a Thermomix mix 20 seconds, speed 3.
    • Taste the mixture and season with salt, pepper and more lemon juice if you feel it's needed.
    • Store the salmon mixture in the fridge until required.
    • When the roulade is cooked, invert it onto a clean tea towel. To do this easily, I wrap the tea-towel around the baking tin then tip it over.
    • Peel away the baking paper carefully and loosely roll it up from the short side (so it's like a Swiss roll). Allow it to cool fully.
    • When its cooled completely, carefully un-roll the roulade and spread it with the salmon cream filling. Roll-up again from the short side, then carefully transfer to a serving plate with the seam-side down.
    • Chill and store in an air-tight container until ready to serve.

    Serve

    • Carefully toast the almond flakes, watching carefully so they don't burn.
    • Cut into 2cm slices and top with toasted almonds and micro-herbs to serve.

    Make-ahead

    • Either store the filling and the zucchini roll separately (up to 2 days) and assemble the day you plan to serve it. Or you can make one day ahead.
    • Store in an airtight container in the fridge and serve at room temperature.

    Notes

    Dairy-free

    Replace the parmesan cheese with the same amount of nutritional yeast. Replace theย crรจme fraรฎche and quark with approx. one and half cups of cashew nut cream (thickish blend).

    Nut-free

    Simply omit the almonds.

    Onion-free

    Just leave the spring onions out.
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    I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

    Gluten Dairy and Egg-free Pastry

    | Staples

    This gluten-free, dairy-free and egg-free pastry is a versatile recipe perfect for anyone with dietary restrictions or looking for a healthier pastry alternative. With a combination of almond meal and arrowroot flour, itโ€™s naturally gluten-free and can be used for both sweet and savoury dishes.

    A word about store bought pastry

    I largely avoid all wheat but my one exception is a very occasional splurge on puff pastry (because I’m nowhere near patient enough to make my own). The only brand I buy though is Careme All Butter Puff Pastry – it contains just butter and flour (they also have a wholemeal spelt puff available now). You see, the majority of store-bought pastry is a dumping ground for dangerous additives, vegetable oils, sugar and trans-fats.

    Before you think every now and again won’t hurt – did you now that trans-fatsย accumulate in your cells and that their effect on your body is cumulative.ย Because there is no immediate visible effect of consuming trans fats the warning signs are missed until the damage is done years later. Don’t let you (and especially your children’s) body become bogged down with this toxic oil. Make your own pastry (or buy an all butter brand)!

    For other pastry options check out:

    Health benefits

    This pastry is nutrient-dense thanks to almond meal, which is rich in healthy fats, protein, and vitamin E. Chia seeds add fibre and omega-3 fatty acids, supporting gut health and reducing inflammation. Using coconut sugar or rapadura for sweet versions offers a lower glycaemic index alternative to refined sugar.

    Ingredients

    The key ingredients in this pastry recipe include almond meal (almond flour), arrowroot flour (or tapioca starch), and chia seeds. Xanthan gum is optional but helps improve the binding. Coconut sugar or rapadura adds natural sweetness (if you’re making a sweet pastry), while bicarbonate of soda and pinch of salt ensures lightness.

    How to make this gluten, egg and dairy-free pastry dough

    Start by mixing chia seeds, xanthan gum (if using), and hot water until a gel forms. Combine the dry ingredients in a food processor or bowl, then fold in the chia gel and mix until the dough comes together. Adjust the cold water gradually to achieve the right consistency. Wrap the dough in parchment paper, chill it in the fridge, and roll it out when ready to use. Bake at the bottom of the oven for approximately 10 minutes.

    Serving suggestions and how to store

    This pastry is ideal for gluten-free pie crust, tarts, or quiches, offering a delicious and sturdy base for your favourite fillings. Store it wrapped in parchment paper in an airtight container in the fridge for up to a week or freeze for longer storage. Thaw before rolling (see tips below for this) and baking.

    Vary this to suit your dietary needs

    For a nut-free version, experiment with sunflower seed flour or cassava flour as a substitute for almond meal. For a sweeter taste, increase the coconut sugar slightly. Adjust the consistency with water to suit the flour’s absorbency, ensuring the dough is workable without being sticky.

    This Gluten Dairy Egg-free Pastry is easy to make and perfect when you're needing a pastry to suit your dietary restrictions.
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    Gluten, grain, dairy and egg free pastry (also vegan)

    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Servings: 1 large pie base
    Author: Georgia Harding

    Ingredients

    • 2 tsp chia seeds - ground is best, but can be unground
    • ยผ tsp xanthanย gum (optional but does help to bind it more strongly)
    • 70 ml hot water
    • 200 g almond meal
    • 70 g trueย arrowroot flourย  (starch)
    • 45 g coconut sugar or rapadura - only for sweet pastry (3 tbsp)
    • ยฝ tsp bicarbonate of soda
    • ยผ tsp sea salt

    Instructions

    • In a small bowl, place the chia, xanthan and hot water and mix until well combined.ย  Rest until a gel is formed (approx. 10 minutes).
    • In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined.ย If using a Thermomix 5 seconds, speed 4.
    • Add the chia gel and process until the dough comes together.ย ย ย If using a Thermomix 10 seconds, speed 6.
    • Add extra water if necessary, teaspoon by teaspoon until it is the proper consistencyย (see the note about consistency below).
    • Roll into a ball (or portion into balls) and wrap in parchment (baking) paper. This pastry can be used immediately or rest in the fridge until needed.ย See the note below for tips on rolling.
    • This pastry may not brown the same way wheat pastry will - avoid overcooking it as it will toughen with prolonged cooking. Brushing it with a sugar glaze before or after cooking will help colour the pastry. Cook time is approx. 10 minutes.

    Store

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

    Notes

    A note about pastry consistency

    As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for all types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl). ย If your kitchen is hot (during summer) you will need to work quickly to assemble.

    A note about rolling pastry

    Personally, I find the cleanest and most fool proof way to roll pastry is to roll it between two pieces of parchment or baking paper. Remove the top piece of paper and invert the pastry into the pan before peeling off the bottom layer.

    Baking note

    Always bake pastry items like pies and quiche on the bottom shelf of the oven (makes for a crisper pastry).

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    Raspberry Honey Pistachio Semifreddo

    | Holidays & Entertaining, Ice-blocks, Desserts

    I love creating special desserts for the festive season… something that’s delicious and visually beautiful. It also has to be able to be made in advance. Because I certainly don’t want to be stuck in the kitchen once the fun starts! This Raspberry Honey Pistachio Semifreddo ticks all these boxes and it’s actually very easy to make. I’ve included both regular and Thermomix methods too.

    I don’t own an ice-cream maker. It’s not something we eat a lot so I can’t justify the purchase of another piece of kitchen equipment. So, for a while now I’ve been working on ways to make ice-cream that doesn’t require churning, but also doesn’t end up very hard and icy. I’ve come up with a few strategies to get the texture right and using gelatin is the one I thought I’d share.

    I’ve also realised that egg-free families don’t have many options in the ice-cream / dessert department. So this ones for you and I hope you really love it!

    I only use Changing Habits Organic Gelatin. ย Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading.

    Health benefits

    Packed with healthy fats from coconut milk and pistachios, this semifreddo offers a boost of protein and antioxidants. Raspberries are full of vitamins and fibre, supporting good digestion and skin health. Honey, is a natural sweetener, making this dessert both delicious and nutritious.

    Ingredients

    The main ingredients for this gluten-free, dairy-free recipe include coconut milk, raw honey, vanilla extract, tapioca flour or arrowroot powder, and gelatin. Youโ€™ll also need pistachios for a crunchy topping, frozen raspberries, and fresh raspberries to serve. Because there are only a handful of ingredients in this dessert, it’s important to use a creamy, delicious coconut milk (I like Ayam brand), quality honey and flavoursome raspberries as these are the stars of this dish!

    How to make this Raspberry Honey Pistachio Semifreddo

    To make this healthy semifreddo start by chilling one 400 g can of coconut milk in the fridge. Blend the remaining 400 g can of coconut milk with honey, vanilla, and tapioca flour, then heat until thickened. Combine this mixture with the other ingredients and blend in gelatin. Pour into a loaf tin and freeze until set. Toast the pistachios and blend the semifreddo mixture until smooth, folding in raspberries and pistachios. Freeze overnight, then serve topped with fresh raspberries and a drizzle of honey.

    Serving suggestions and how to store

    Serve by inverting the semifreddo onto a platter and garnishing with fresh raspberries and pistachios. Drizzle with honey for extra sweetness. Store leftovers in the freezer, covered tightly, for up to a week. To serve, allow it to thaw slightly before slicing with a warm knife.

    Vary this Raspberry Honey Pistachio Semifreddo to suit your needs

    For a nut-free version, simply omit the pistachios. To make it fructose-friendly, swap the honey for rice malt syrup and adjust the sweetness to your liking. If you want to avoid coconut, replace the coconut milk with a combination of cream and full-fat milk for a rich and creamy texture.

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

    This Raspberry, Honey, Pistachio Semifreddo is an easy to make dessert that's so great to end a feast. It's dairy-free, gluten-free, egg-free, low sugar.
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    4.31 from 13 votes

    Raspberry, Honey, Pistachio Semifreddo

    Prep Time15 minutes
    Freezing4 hours
    Total Time4 hours 15 minutes
    Course: Dessert
    Servings: 12 people
    Author: Georgia Harding

    Ingredients

    • 800 ml canned coconut milk -preferably full-fat (2 large cans) - I love the taste of Ayam brand
    • 115 g honey (โ…“ cup) good quality, tasty raw
    • 2 tsp vanilla -powder, extract or essence
    • 2 tsp tapioca flour -or arrowroot powder
    • 1ยฝ tbsp grass-fed or organic gelatin
    • 1 tsp sea salt -I use Maldon sea salt
    • 75 g pistachio nuts (ยพ cup) raw and shelled
    • 125 g frozen raspberries (1 cup)
    • 1 punnet fresh raspberries
    • 1-2 tbsp honey -good quality, tasty raw

    Instructions

    • Place one can of coconut milk into the fridge to chill.
    • Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to a blender or food processor and mix on high to combine. Pour into a small pan and bring to a slow boil for about 2-3 minutes so the mixture thickens and coats the back of a spoon.
    • Place the remaining half can of coconut milk in the blender with the sea salt and add the mixture from the pot. Blend to combine.
    • Add the gelatin and blend for 2 minutes or so to dissolve the gelatin.
    • Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set the mix to a jelly.
    • Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
    • Once the mixture in the freezer is set and wobbly. Place it back into the blender or food processor with the chilled can of coconut milk. Blend until a smooth, thick mixture forms.
    • Fold in the frozen raspberries and ยฝ cup of chilled pistachio nuts (reserving ยผ cup of the nuts for garnish).ย Fold the mixture until the raspberries release a little of their colour.
    • Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve. 
    • Serve by inverting the tin onto a plate or platter. Top with the fresh raspberries and the remaining pistachio nuts. 
    • Drizzle over the honey and serve immediately.
    • Use a large, sharp knife to cut the slices and run it under warm water between each slice. 

    Thermomix

    • Place one can of coconut milk into the fridge to chill.
    • Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to the thermomix bowl and heat 5 minutes, 100, speed 3.
    • Now addย the remaining half can of coconut milk and sea salt. Blend, 30 seconds, speed 4.
    • Add the gelatin to the bowl and blend, 2 minutes, speed 4.
    • Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set to a jelly.
    • Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
    • Once the mixture in the freezer is set and wobbly. Place it back into the Thermomix with the chilled can of coconut milk. Blend 30 seconds, speed 4.
    • Using your spatula, gently fold in the frozen raspberries and ยฝ cup of chilled pistachio nuts (reserving ยผ cup of the nuts for garnish). Fold the mixture until the raspberries release a little of their colour.
    • Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve.
    • Serve by inverting the tin onto a plate or platter and top with the fresh raspberries and the remaining pistachio nuts. 
    • Drizzle over the honey and serve immediately.
    • Use a large, sharp knife to cut the slices and run it under warm water between each slice. 

    Notes

    Nut-free

    Simply omit the pistachios. It will still be delicious.

    Fructose friendly

    Replace the honey with rice malt syrup.ย I've also made this to appeal to sweet lovers, so you can reduce the amount of sweetener to suit your taste.

    Coconut-free

    I haven't tested it, but I would replace the coconut milk with 400ml of cream (used for the first gelatin stage) and 400ml of full-fat milk.ย 
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    I'd love to hear how you enjoy this recipe. Write a comment or better still, rate the recipe so more people can discover how delicious a whole foods way of life is.ย 

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    Beetroot Maple Pecan Salad

    | Vegetarian, Salads

    This beetroot maple pecan salad is a nutrient-packed dish thatโ€™s perfect for any occasion. With steamed beetroot, crunchy maple-roasted pecans, feta, and fresh greens, topped with a tangy, sweet vinaigrette, it’s sure to impress!

    I always make this beetroot maple pecan salad when I see beautiful beets with the tops attached. The stems and leaves are all part of this delicious and super nourishing salad. It truely is, food-as-medicine.

    The flavours in this delicious dish are perfect to accompany Christmas meats this festive season. Enjoy!

    Health benefits

    Beetroot is a rich source of fibre and many valuable and protective nutrients. Itย is a unique source of betaine, a nutrient that isย known to help protect against inflammation. It also supports liver detoxification, improves vascular risk factors, enhances energy and is likely to help prevent numerous chronic diseases. The watercress is another very nutrient dense food. With a high antioxidant content it is protective across a wide range of health conditions.

    For lots more sides and salad inspo, take a look at my hugely popular ebook หœWell Nourished Sides and Saladsโ€™โ€“ where vegetables become the hero of the dish! Itโ€™s great value at just $9.95, click HERE to take a look.

    Ingredients

    This salad includes beetroot, maple roasted pecans and feta. The watercress and beet leaves provide a peppery flavour to the salad.

    How to make this beetroot maple pecan salad

    To make this roast beet salad, first prepare the dressing by combining all the ingredients and letting it infuse for at least an hour. Steam the beetroot until tender and roast the pecans with maple syrup. Once everything has cooled, toss the beet leaves, watercress, cooked beetroot, pecans, and feta together with the dressing, and serve immediately.

    Serving suggestions and how to store

    This salad is best served fresh but can be prepped ahead by steaming the beetroot, roasting the pecans, and making the dressing in advance. Store each element separately in airtight containers, then assemble just before serving for maximum crunch and freshness.

    Vary this beetroot maple pecan salad to suit your needs

    For a dairy-free or vegan option, swap the feta for vegan cheese or dollops of cashew cream. To make it nut-free, replace the pecans with maple-roasted pumpkin seeds. For a fructose-friendly version, use rice malt syrup instead of maple syrup and skip the currants. If you don’t have sherry vinegar, you can sub red wine vinegar and a teaspoon of maple syrup or balsamic vinegar. The feta can also be subbed with goat cheese if you prefer.ย 

    This beetroot maple pecan salad is both delicious and nutritious! I always make this when I see beautiful beets with the tops attached.
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    4.75 from 4 votes

    Beetroot, Maple Pecan Salad

    Beetroot is my favourite vegetable to use root to stem. The whole plant is bursting with so much nourishment and itโ€™s super delicious when combined with a tasty dressing and the sweet, protein-rich pecans.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Salad
    Servings: 4
    Author: Georgia Harding

    Ingredients

    Dressing

    • 2 tbsp sherry vinegar (can sub red wine vinegar and a teaspoon of maple syrup)
    • 90 ml extra virgin olive oil -extra virgin (โ…“ cup)
    • 40 g currants (ยผ cup)

    Salad

    • 4 raw beetroot (medium) washed & leaves trimmed
    • 50 g beetroot leaves & stems (the inner, younger leaves are best) **
    • 125 g pecan nuts (1 cup)
    • 2 tbsp maple syrup
    • 100 g watercress See note below **
    • 100 g feta cheese

    Instructions

    • Begin by making the dressing. Combine all of the ingredients together in a jar and set aside for at least 1 hour (you could also make this a day ahead).
    • Preheat your oven to 150โ„ƒ/380ยฐF (fan-forced).
    • For the salad, cut the beetroot into quarters and steam for 15-20 mins or until tender enough for a knife or fork to slide in easily. Once cooked, remove from the basket and allow them to cool before removing the skin by rubbing with a cloth or peeling.
    • Set aside the young leaves (with the watercress) and finely dice the stems. Add them to the steamer basket to cook for 3-5 mins (or until just tender). Allow to cool fully.
    • Whilst the beetroot is cooking, toss the pecans with the maple syrup and put into the pre-heated oven to roast for 10 mins.
    • Just before serving, assemble the salad by placing all the ingredients in a serving bowl and tossing through the dressing.
    • Enjoy immediately.
    • ** feel free to substitute the watercress or beet leaves with any other leafy green (like rocket, baby spinach or cos).

    Notes

    Dairy-free and vegan

    Replace the feta with a good quality vegan cheese or blobs of cashew cream.

    Fructose friendly

    Replace the maple syrup with rice malt syrup. Omit the currants.

    Nut-free

    Replace the pecans with pumpkin seeds. They are also very delicious roasted with the maple syrup.

    Time-saving Tip

    You can always make the dressing and steam the beetroot and stems the day before. Also roast the pecans and store each part separately in airtight containers. Then simply allow to return to room temperature and assemble the salad before serving.

    ย 

    I hope you love this root to tip salad. Let me know if you try it by posting a comment below!

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    Choc-Orange Biscuits

    | Healthy Lunchbox, Baked Sweets

    There are certain flavour combinations that just work. Dark chocolate paired with orange is certainly one of them! So I present to you, in time for the festive season, my Choc-orange Biscuits.

    Baking gifts is good for your health

    Christmas is a great time to get your bake on and give the gift of deliciousness by baking something lovely for friends and family! I recently read a news article where psychologists explained the benefits of baking for others. They said that baking for others is an ‘altruistic act and a proactive form of creative expression’ (both of which are psychologically advantageous). Baking’s also a great way to practice mindfulness (due to the attention it requires).

    For me, baking is absolutely therapeutic and definitely forces me into mindfulness (more so than meal cooking which doesn’t require the same degree of concentration). It triggers memories of the love my nan had for me as a child, the deliciousness we shared when she baked for me. I hope I can trigger those same memories in my own children one day.

    As much as cooking is something I’m obviously passionate about, baking is something I have largely struggled to do well. I think I’m perhaps a little too creative and my free-flowing approach to cooking (combined with a deficit in the patience department) means quite a few fails. Though with each fail I learn a lot about the science behind the bake and I have come a long way as a baker in the past five years or so.

    I think it’s why my recipes are well received by many, because they are created by a non-natural baker so they are simple and perfect for those of us challenged in this department. Also, because I have to do my own washing up, I make the instructions simple and the amount of bowls required minimal ha ha!

    Health benefits

    Made with wholemeal spelt flour, these biscuits provide more fibre and nutrients than those made with refined flours. The orange zest offers a vitamin C boost, while dark chocolate adds antioxidants. By making your own biscuits, you avoid the unnecessary additives and excess sugars often found in store-bought options.

    What you need to make these choc-orange biscuits

    This healthy cookie recipe uses simple ingredients like butter or coconut oil, orange zest, vanilla extract, spelt flour, and dark chocolate for the coating. You can adjust the sweeteners to your liking and easily swap out ingredients to accommodate dietary preferences, making it versatile for everyone.

    How to makeย 

    These chocolate orange cookies are as simple as mixing the wet ingredients with the dry ingredients. Begin by mixing the melted fat, sweetener, orange zest, juice, vanilla, and sea salt in a bowl. Add the bicarb and spelt flour to form a cookie dough, then chill it before slicing into biscuits. Bake until golden and, once cooled, dip each biscuit into a melted chocolate mixture for an extra indulgent finish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

    Serving suggestions and how to store

    These biscuits (or cookies if you are American) are perfect as a snack with a cuppa, or as a sweet treat after a meal. Store them in an airtight container in the fridge or freeze them for later, so you always have a tasty treat on hand.

    Vary the choc-orange biscuits to suit your needs

    These are perfect for those of you who have egg allergies. For gluten-free, replace the spelt flour with a mix of almond meal, buckwheat, and arrowroot. To make them dairy-free or vegan, simply use dairy-free chocolate. For nut-free, choose coconut oil or butter, and if you’re avoiding fructose, opt for rice malt syrup as your sweetener.

    Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.

    For more delicious, easy to make, healthy sweet recipe, click HERE.

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    4.88 from 24 votes

    Choc-orange Biscuits

    These choc-orange biscuits are a delicious blend of zesty orange and rich dark chocolate, perfect for anyone craving a classic flavor combination. With a crunchy texture and a luxurious chocolate coating, they make an ideal snack or sweet treat.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Snack
    Servings: 20
    Author: Georgia Harding

    Ingredients

    • 50 g butter or coconut oil (ยผ cup) melted
    • 85 g rice malt syrup, honey or maple syrup (ยผ cup)
    • 1 orange/s -zest finely grated plus 3 tbsp juice
    • 1 tsp vanilla -powder, extract or essence
    • Pinch sea salt
    • ยผ tsp bicarbonate of soda
    • 215 g wholemealย speltย flour (1ยพ cups)

    Chocolate coating

    • 100 g dark chocolate -broken into squares
    • 1 tbsp coconut oil

    Instructions

    • Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined. Thermomix melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4. 
    • Add the bicarbonate of soda and mix well. Thermomix 5 seconds, speed 4.
    • Add the spelt flour and mix until combined. Thermomix, lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour. 
    • The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water. 
    • Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).
    • Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge). 
    • Preheat the oven to 180โ„ƒ/350โ„‰ (fan forced) before slicing the dough.
    • Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.
    • Allow to cool fully on the tray (they firm as they cool). 

    Chocolate coating

    • Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted. 
    • I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated). 
    • Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate. 

    Time saving tip

    • If you can't be bothered with the chocolate coating, press a chocolate button into each biscuit before baking. 

    Store

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

    Notes

    Gluten-free

    Swap the spelt flour with 130g (1ยผ cup) of almond meal plus 95g (ยพ cup) buckwheat flour plus 2 tablespoons arrowroot. This dough is firm but sticky so wet your hands to shape it into the log.

    Dairy-free and vegan

    Use a dairy-free chocolate.ย 

    Fructose-friendly

    Choose rice malt syrup as your sweetener and 98% dark chocolate.

    Nut-free

    Choose the coconut oil (or even melted butter) for your fat.ย 

    Coconut-free

    Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating.ย 
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    I hope you love this recipe as much as my family does. Remember to post any feedback or questions below, enjoy!

    Mango Coconut Lime Ice Blocks (with a sneaky side of cauliflower)

    | After School Snacks, Ice-blocks

    These mango coconut lime ice blocks are a refreshing and healthy treat, perfect for hot days. With a tropical twist of mango, creamy coconut, and lime, theyโ€™re easy to make, naturally sweetened, and full of nutritious goodness.

    It’s definitely that time of year to break out myย stainless steel Onyx popsicle moulds and whip up a batch of ice-blocks. Theseย Mango, Coconut and Lime Ice Blocks are not only a healthy snack or treat, they are so very convenient. They take just minutes to make and they are a nutritious grab and go snack. My son often helps himself to an ice-block on his way to nippers training, either at 5am (which I encourage because otherwise he has a smoothie which wakes the entire house up) or before his arvo sessions.

    Health benefits

    Mangoes are a fabulous source of fibre, protective micro-nutrients and anti-oxidants. A pilot study found that eating mango was effective in improving constipation and good gut bacteria.ย Like its other cruciferous cousins, cauliflower isย a rich source of many micronutrients (vitamins and minerals, especially folate and Vitamin C) and bursting with fibre. It also contains glucosinolates (sulphur containing plant chemicals) many of whichย have been researched for their promising anti-cancer properties and ability to support liver detoxification. Turmeric is a powerful anti-inflammatory and immune supportive herb.

    Ingredients

    Made with ripe mangoes, lime zest and juice, creamy coconut milk, turmeric, raw cauliflower and a touch of vanilla, these ice blocks are naturally sweet. Using your choice of sweetener, you can also adjust the sweetness to your preference.ย 

    How to make mango coconut lime ice blocks

    To make these mango ice blocks, blend all the ingredients until smooth and creamy, adjusting the sweetness to your preference depending on how ripe the mangoes are. Pour the mixture into ice block molds and freeze for several hours until solid.ย 

    Serving suggestions and how to store

    These ice blocks are best enjoyed straight from the freezer on a hot day. Store them in the molds or wrap them individually in parchment paper for easy grab-and-go snacks.

    Vary this these mango coconut lime ice blocks to suit your needs

    For a coconut-free version, replace the coconut milk with your favorite nut milk or full-fat cowโ€™s milk. To keep it vegan, choose rice malt or maple syrup as the sweetener. If mangoes arenโ€™t in season, swap them for fresh strawberries. For an added protein boost, blend in a scoop of clean wholefood protein powder to make these ice blocks even more nourishing.

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

    These healthy Mango Coconut Lime Ice Blocks are as nourishing as they are delicious- perfect for a summer treat!
    Print Recipe
    4.86 from 7 votes

    Mango, Lime and Coconut Ice Blocks

    Complete with a small serve of cauliflower, these creamy Mango, Lime and Coconut ice-blocks are as nourishing as they are delicious. 
    Prep Time5 minutes
    Freeze5 hours
    Total Time5 hours 5 minutes
    Course: Snack
    Servings: 6 ice blocks
    Author: Georgia Harding

    Ingredients

    • 2 mango/s -flesh
    • 1 lime/s -juice and zest
    • 125 ml canned coconut milk (ยฝ cup) preferably full-fat (I used Ayam brand)
    • ยฝ cup/s cauliflower -raw florets, roughly chopped
    • ยผ tsp ground turmeric
    • 1 tsp vanilla -powder, extract or essence
    • 1-2 tbsp rice malt syrup, honey or maple syrup -optional

    Instructions

    • Place all of your ingredients into a high speed blender and process until smooth and creamy.
    • Taste and adjust the sweetener to suit (keep in mind it will taste better frozen). The amount of sweetener you need will depends upon how ripe the mangos are (mangos become sweeter the riper they are). I like a slight tang from the lime.
    • Pour into ice block moulds and freeze until solid (several hours). 

    Notes

    Coconut-free

    Replace the coconut milk with a nut milk or full-fat cows milk.

    Vegan

    Chose rice malt or maple syrup as your sweetener.ย 

    It's not mango season

    Replace the mango with 2 cups of fresh strawberries.ย 

    Add Protein

    I often add a scoop of a wholefood Protein powder. GoodnessMeย have a fabulous selection of clean protein powders, you can take a lookย HERE.
    ย 

    I'd love to hear how you and your family enjoy these ice blocks. Write me a comment below.ย 

    lime juice

    Vegan Rice Paper Rollsย 

    | Vegetarian, Savoury Snacks

    These Vegan Rice Paper Rolls are light, refreshing, and packed with colourful veggies and herbs. They are paired with a creamy peanut dipping sauce for an irresistible combination. Perfect for a light lunch, snack, or party appetiser, these rolls are also a fun way to add variety to your meals.

    With the warmer weather ahead of us, I thought it time to spring into summer with a fresh, delicious meal or snack. My family LOVES fresh rice paper rolls. We fill them with all kinds of things (including leftovers), but this is our go-to often. I think fresh herbs are really what makes rice paper rolls delicious – they add so much flavour so I never make them without some kind of herb inside.

    I am so grateful for my little herb wall garden ย it helps to ensure I always have fresh, organic, in-season herbs and greens to flavour my meals and pack a healing, health supporting punch. I especially love that it’s not costing me a small fortune for a puny little bunch of nutritionally sub-standard, generally hydroponically grown herbs.

    Health benefits

    Rice paper rolls are naturally gluten-free, and this vegan version is packed with fibre from the fresh vegetables, healthy fats from avocado, and probiotics from the sauerkraut or kimchi. The dipping sauce contains peanut butter for plant-based protein and healthy fats, making these rolls both satisfying and nourishing.

    Ingredients

    These vegan summer rolls are filled with vermicelli rice noodles, crunchy capsicum, creamy avocado, fresh herbs like mint and coriander (cilantro), and fermented sauerkraut or kimchi for a tangy twist. The peanut sauce is a simple mix of peanut butter, tamari, rice wine vinegar, and rice malt syrup, which gives it a delicious balance of salty, sweet, and tangy flavours.

    How to make Vegan Rice Paper Rolls

    To make these fresh spring rolls, start by soaking the vermicelli noodles and preparing your vegetables. Lay softened rice paper wrap on a damp surface, place the filling ingredients in the centre, and roll tightly. Mix the dipping sauce ingredients in a bowl, adjusting the consistency with water as needed. Serve immediately for the freshest taste.

    Serving suggestions and how to store

    Serve these rice paper rolls with the peanut dipping sauce on the side. To store, keep the rolls in an airtight container lined with baking paper and covered with a damp cloth, but they are best enjoyed fresh. Store the dipping sauce in the fridge in a sealed container for up to a week.

    Vary these Vegan Rice Paper Rolls to suit your needs

    For a nut-free version, replace peanut butter with tahini. If you’re soy-free, swap tamari with coconut aminos. You can also leave out the sesame seeds if needed. For more filling options, you can explore different vegetables (like cucumber, carrot, red cabbage, bean sprouts), tofu, or even leftover meats if not following a vegan diet.

    Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.

    These healthy, delicious Vegan Rice Paper Rolls (with a very tasty, easy to make dipping sauce) are a quick, easy & nourishing meal or snack.
    Print Recipe
    5 from 4 votes

    Vegan Rice Paper Rolls

    I always add fermented vegetables to fresh rice paper rolls. They add a lovely tang to the filling and a whole lot of gut supporting goodness too. The dipping sauce in this recipe is so delicious and so much healthier than anything store bought.
    Prep Time22 minutes
    Total Time25 minutes
    Course: Main Course, Snack
    Cuisine: Asian
    Servings: 2
    Author: Georgia Harding

    Ingredients

    • 6 pieces rice paper (spring roll paper) I love the Spiral Organics Rice paper
    • 100 g vermicelli rice noodles (approx.)
    • 6 tsp sauerkraut or kim chi
    • ยฝ red capsicum/s -sliced into 6 strips
    • ยฝ avocado/s -sliced into 6 strips
    • 6 lettuce leaves -small ones rolled up (or halve large ones)
    • 6 sprigs fresh mint leaves (or Vietnamese mint)
    • 6 sprigs fresh coriander or basil (regular or Thai basil)
    • 1 tbsp black sesame seeds to garnish (optional)

    Dipping sauce

    • 3 tbsp peanut butter
    • 1 tbsp tamari
    • 1 tbsp rice malt syrup
    • 1 tbsp rice wine vinegar
    • 1 tbsp water
    • Pinch chill flakes -to taste

    Instructions

    • Start by putting the noodles into a bowl and covering with boiling water whilst you prepare the other ingredients.
    • To make the dipping sauce, combine all of the ingredients together in a small bowl. If the sauce is too thick, you can always add a little more water, teaspoon by teaspoon.
    • Prepare your vegetables on one plate so you can work quickly to assemble each roll. Drain the noodles once they have softened into a bowl.
    • Wet a chopping board so it is damp. Take a sheet of rice paper and run it under luke warm water so both sides are wet. Lay it flat on the chopping board (it will continue to soften as it sits).
    • Place the ingredients horizontally, across the middle of the rice paper. 1 tsp of the sauerkraut or kim chi, a slice of capsicum and avocado. A piece of rolled lettuce, a sprig of mint and coriander in each, followed by about ยผ cup noodles.
    • Fold the top half of the rice paper down, then fold the sides in and roll towards you tucking the ingredients in to form a neat roll.
    • You can also sprinkle with black sesame seeds to serve. Enjoy immediately with the dipping sauce.

    Store

    • Store the sauce in an airtight container in the fridge.
    • The rice paper rolls can be stored in an airtight container lined with baking paper and covered with a wet cloth. The paper does go a bit sticky with storage so they are best enjoyed fresh.

    Notes

    Add meat

    If youโ€™re not vegan, feel free to add in seafood or chicken or any leftover meat really.

    Nut-free

    Replace the peanut butter with tahini.

    Soy-free

    Replace the tamari with coconut or liquid aminos.

    Sesame-free

    Leave the black sesame seeds off.

    More rice paper roll filling ideas

    Click here for lots more filling inspo.
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    I'd love to hear how you enjoy this fresh, light meal or snack. Post a comment below or rate this recipe.

    Strawberry Shortcake Protein Smoothie

    | After School Snacks, Drinks & Smoothies

    This strawberry shortcake protein smoothie has been an absolute lifesaver lately. You see my 10 year old son is growing at a rate of knots. He has size 10 adult mens feet (we call him ‘the hobbit’ lol) and he’s a big, athletic kid. He’s mad for sport and at the moment, he is training sometimes twice a day (athletics and nippers season is in full swing for him). So feeding him nutritionally balanced meals and snacks is especially important for his day to day wellness and his ability to train often and hard.

    When I’m creating a meal, I primarily focus on the macronutrients ย – the balance I’m after is a complete source of protein, plant based carbohydrate (vegetables, fruit, whole grains) and good fats. I believe if they are coming from a variety of whole foods sources, the micronutrients take care of themselves.

    Dietary variety really is key to good nutrition as it increases the range of micro-nutrients derived from food, therefore protecting against deficiencies developing. Carbohydrate I find pretty easy to include in meals and snacks, but ensuring a good variety of quality protein and fats, I find a little trickier.

    Why is protein SO important?

    We all need protein to build new cells and repair tissue. It is especially critical for kids, pregnant women, athletes, those suffering chronic illness or injury, those with dietary restrictions and the elderly. Protein is used extensively by everybody, everyday. Protein is used to make digestive enzymes, to repair the digestive tract, to make antibodies to fight infection, to grow skin, hair, nails, to make blood cells, for strong bones, to build muscle, to make hormones, to stabilise our blood sugarโ€ฆ.I could go on forever really.

    We cannot store protein, so itโ€™s safe to say, that in order to replace, rebuild and repair, we need to consume protein very regularly.

    Protein deficiency is common

    In my experience, insufficient dietary protein is surprisingly common, especially amongst fussy kids, pregnant women, athletes, those with food intolerance and the elderly. The one thing that a swing towards processed foods has done, is dramatically reduced the amount of protein many people consume.ย You see most processed, convenience foods are generally a combination of fat and carbohydrate (breads, breakfast cereals, crackers, muesli bars, pasta and noodles). Anything with a shelf life is generally protein deficient.

    Itโ€™s a bit of a vicious circle because people who are lacking protein also often reject eating it, craving high energy foods like refined, simple carbohydrate. They may also have also have a poor appetite for โ€˜mealsโ€™ and often just want to snack throughout the day. Poor variety is also another issue, where they may eat protein, but only from one source e.g.; dairy is common. To make matters worse, Iโ€™ve also found those deficient in protein are often also deficient in a number of key micronutrients (vitamins and mineral) found in good amounts in, you guessed it, protein rich foods. These micronutrients not only support their health, but help to build a robust appetite for other good foods (like veggies).

    Protein supplementation

    As you know, Iโ€™m a huge advocate of persisting to teach kids to love eating a good variety of whole foods โ€“ first and foremost. If you have a picky eater The Raising Well Nourished Kids Podcast is worth a listen to support you to support your young people in developing healthy eating habits and positive relationships with and through food. You can listen on Apple Podcasts, Spotify, YouTube or your favourite podcast App!ย 

    However, just as medicine is required occasionally for illness, supplementation is often critical in restoring the appetite and desire for whole foods, especially in picky eaters. Protein supplementation is also often required for people who suffer chronic illness, are athletes or suffering with food intolerance which restricts their protein intake (egg, nut, dairy allergies for example).

    It is also very helpful for those mornings that go pear-shaped and a sustaining brekkie is required quickly. As much as Iโ€™d like to serve a nutritionally balanced, high protein brekkie each and every morning, some days time is just stretched (like when my kids have a 5am swim squad and we are up at 4.30am) and a protein powder supplement is invaluable.

    The vast world of protein powders

    Navigating the many types of protein powders available is tricky business. Many brands are derived from feed-lot, grain-fed cows (also often fed GMOโ€™s), highly processed soy proteins and contain franken-sugars, fructose, maltodextrin starches (aggravate blood sugars and the GIT), additives and more yuk ingredients.

    Most also contain absolutely no plant fibre, good fats or micronutrients (vitamins and mineral) so nutritionally they are incomplete and not at all reflective of a well rounded, whole food meal. Thankfully, there are a select few which offer balanced nutrition and do what we need them to do โ€“ provide a sustaining, nutritious supplement, and hereโ€™s the clincher, that actually tastes good. Itโ€™s just got to taste good right?

    What to look for when choosing protein powders

    When choosing a wholefood-based protein powder, there are several key factors to consider to ensure youโ€™re getting a good-quality and effective product:

    Ingredients: Look for a protein powder that is derived from wholefood sources, such as 100% grass-fed collagen, pea protein, brown rice protein (preferably non GMO, sprouted and fermented), hemp protein, or a blend of these. If youโ€™re okay with dairy, choose a Whey based protein powder, ensure it is grass-fed and/or organic. Avoid products with additives, artificial flavours, excess sugar or artificial sweeteners.

    Nutritional Profile: Assess the nutritional content beyond just protein. Look at the levels of essential amino acids, vitamins, and minerals present in the powder. A good wholefood-based protein powder will offer a range of nutrients beyond just protein.

    Allergen Information: Consider any allergies or dietary restrictions. Wholefood-based protein powders are often suitable for those with common allergies (e.g., dairy, soy, gluten), but always check the label for potential allergens.

    Taste and Texture: Personal preference matters too. Choose a protein powder that tastes good to you and mixes well with your favourite fruits and fluid (I love making smoothies with coconut water and yoghurt) or add protein powder to recipes like pancakes, overnight oats or chia puddings. Some wholefood-based powders can have a grainier texture, which may be a consideration.

    By considering these factors, you can select a wholefood-based protein powder that aligns with your dietary preferences, nutritional needs, and taste preferences, ensuring you get the most out of your protein supplement.

    I personally love using this collagen proteinโ€”itโ€™s flavourless, so it works beautifully across all kinds of recipes without altering the taste.

    Health benefits of this strawberry shortcake protein smoothie

    Packed with antioxidants from strawberries, protein from yoghurt and almonds, and added fibre from raw cauliflower, this strawberry shortcake protein smoothie is a nutritious powerhouse. It provides a boost of energy, supports muscle recovery, and helps maintain a healthy gut.

    Ingredients

    The combination of strawberries, almonds, creamy yoghurt, and a hint of vanilla creates a naturally sweet smoothie thatโ€™s satisfying and nourishing. The shortcake-inspired almonds add a delicious crunch, making every sip a treat.

    How to make this strawberry shortcake protein smoothie

    Start by toasting almonds coated in maple syrup and protein powder for a crunchy shortcake topping. For the syrup, blend strawberries and maple or rice malt syrup. Then, blend the smoothie ingredientsโ€”frozen strawberries, cauliflower, coconut water, yoghurt, vanilla extract and plain or vanilla protein powderโ€”until creamy. Assemble by swirling the strawberry syrup in the glass, pouring in the smoothie, and garnishing with the crunchy shortcake topping.

    Serving suggestions and how to store

    Serve this smoothie immediately with the crunchy almonds piled on top for the best texture. Leftovers can be frozen into popsicle moulds or small containers for a quick, nutritious snack later.

    Vary this strawberry shortcake protein smoothie to suit

    For a vegan option, use coconut yoghurt and a plant-based protein powder. If youโ€™re short on time, blend all the ingredients together without worrying about the syrup and layering. Want a nut-free option? Swap almonds for sunflower or pumpkin seeds.

    For more delicious, easy to make healthy smoothies, click HERE

    Print Recipe
    5 from 3 votes

    Strawberry Shortcake Protein Smoothie

    This is a delicious, super simple recipe that we often have for breakfast or for an after school, pre-sport snack (I pop it in a thermos to keep it nice and cold)โ€ฆ
    Prep Time10 minutes
    Total Time10 minutes
    Course: Breakfast, Snack
    Servings: 2
    Author: Georgia Harding

    Ingredients

    Shortcake

    • 35 g raw almonds (ยผ cup)
    • 1 tbsp maple syrup
    • 1 serve/s wholefood protein powder -vanilla or plain flavour

    Syrup

    • 4-5 fresh strawberries
    • 1-2 tbsp rice malt syrup or maple syrup

    Smoothie

    • 1ยฝ cup/s frozen strawberries
    • 2 floret/s cauliflower -raw and roughly chopped
    • 60 ml coconut water (ยผ cup)
    • 250 g natural, Greek or coconut yoghurt (1 cup)
    • 2 serve/s wholefood protein powder -vanilla or plain flavour
    • 1 tsp vanilla -powder, extract or essence
    • 2 fresh strawberries -sliced into flat edged quarters (for garnish)

    Instructions

    Shortcake

    • On a tray line with baking paper place the almonds and drizzle with the syrup. Toss to coat. Sprinkle over the protein powder and toss to coat the nuts.
    • Place under a low grill to toast for 5 minutes (watching carefully so they don't burn).
    • You can always do a big batch of the nuts for a fabulous, protein rich snack (store in an airtight jar in the fridge but be careful - they are soooo moorish).

    Syrup

    • In a high powered blender place the strawberries and the syrup. Blend for 10 seconds to make a syrup and pour into the serving glasses. If using a Thermomix speed 8, 10 seconds.

    Smoothie

    • Without washing the blender, add the frozen strawberries, cauliflower, coconut water, yoghurt, vanilla and protein powder. Blend well until smooth and creamy. If using a Thermomix speed 9, 30 secs.
    • Tilt the serving glass so the syrup coats the sides. Place the cut strawberries on the sides of the glass and carefully pour in the creamy smoothie touching the sides three times to create the streaky finish.

    Serve

    • With the roughly chopped nuts piled on top.

    Store

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

    Notes

    Shortcut

    If you aren't bothered about how it looks, just add all of the ingredients for both the syrup and smoothie into the blender at once.

    Vegan

    Choose the vegan protein blend and coconut yoghurt.

    Make ice-blocks

    My kids love this blend frozen into ice-blocks. These are super convenient for a nutritious snack on the go.
    ย 

    Enjoy (I know you will :)). Post your comments and any questions in the comments below.

    Kimchi Fried Brown Rice

    | Budget Friendly, 30 Minute Meals, Pork recipes, Vegetarian

    This Kimchi Fried Brown Rice is such a versatile meal that my family loves for dinner, breakfast or as leftovers (cold) in their school lunches…aka fried rice salad. ย It’s so quick and easy to make and the addition of the kim chi balances out the flavours beautifully.

    Sometimes, if I’m cooking brown rice, say for a curry for dinner, I’ll cook extra so I can make this for breakfast the next morning.

    Health benefits

    Did you know that half of the daily calories for half of the worldโ€™s population come from rice? For many of the oldest living people in the world, brown rice is a dietary staple being a low allergenic, high fibre and nutrient rich food. Combined with protein from the eggs and more plant based goodness from the veggies and kim chi, this is one nourishing meal.

    Ingredients

    The base includes cooked brown rice, kimchi, and a mix of vegetables such as carrots, broccoli, and snow peas, with a delicious sauce made from tamari (soy sauce), sesame oil, and a touch of natural sweetness from coconut sugar or rapadura. Bacon and eggs add protein, but the recipe offers vegetarian and vegan alternatives.

    How to make this kimchi fried rice

    Start by scrambling the eggs in a wok or pan with a little oil and set them aside. Sautรฉ diced bacon and red onion until the onion softens, then add garlic, ginger, carrots, and broccoli. Stir-fry the mixture briefly before incorporating the cooked rice, sauce, scrambled egg, and snow peas. Continue to stir-fry until the vegetables are tender and everything is well combined. Serve with a generous dollop of kimchi and a sprinkle of spring onions for garnish.

    Serving suggestions and how to store

    Serve immediately as a main meal or side dish. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for later. Reheat in a pan or microwave until heated through.

    Vary this kimchi fried brown rice to suit your dietary needs

    For a vegetarian option, omit the bacon and substitute with tempeh or firm tofu. Egg-free? Use soft tofu as a scramble substitute. To make it vegan, combine both the vegetarian and egg-free variations. If you need to avoid onion and garlic, replace them with fennel and chilli for a different flavour profile. Adjust oils and sweeteners for nut, sesame, or fructose-free preferences. Tailor the recipe with your favourite proteins or vegetables to suit your taste and dietary goals.

    For more delicious, easy to make healthy meals, click HERE.

    Print Recipe
    4.87 from 15 votes

    Kimchi Fried Brown Rice

    Fried Rice is such a quick and easy meal that my whole family loves. The kimchi adds a really nice acidity and is great for supporting digestive health.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian
    Servings: 4
    Author: Georgia Harding

    Ingredients

    • 1 tbsp peanut oil or olive oil
    • 3 egg/s -beaten
    • 2 rasher/s bacon -diced (see vegetarian variation below)
    • 1 red onion/s -peeled and finely diced
    • 2 clove/s garlic -crushed
    • 3 cm ginger root -finely grated
    • 2 carrot/s -peeled and diced
    • ยฝ broccoli -cut into small pieces
    • 3 cup/s leftover cooked brown rice -which works out approx. 1 cup raw
    • 12 snow peas -trimmed and sliced
    • 4 tbsp kim chi
    • 2 spring onion/s -white part sliced thinly

    Sauce (mix these 3 ingredients together)

    • 2 tbsp tamari -or coconut aminos
    • 1 tbsp sesame oil
    • 1 tbsp coconut sugar or rapadura

    Instructions

    • In a non-stick or cast iron pan or wok, add a splash of oil. Heat over a low to moderate heat and add your eggs, stirring to scramble them. Set aside once firm.
    • Add your bacon and red onion to the pan and stir until the onion just starts to soften. Add the garlic, ginger, carrots and broccoli and stir-fry for another 2 mins.
    • Next add the rice, sauce, egg and snow peas. Stir-fry for another 5 minutes until the vegetables start to soften.
    • Divide between four bowls and top each with a tablespoon of kim chi. 
    • Garnish with spring onions and enjoy.

    Store

    • Store in an airtight container in the fridge.
    • Can also be frozen.

    Notes

    Vegetarian

    Omit the bacon. You might like to add in slices of tempeh or firm tofu.ย 

    Egg-free

    Replace the eggs with ยฝ cup soft tofu and scramble this as you do the eggs.

    Vegan

    Combine the vegetarian and egg-free variations.ย 

    Onion and garlic-free

    Replace the onion, garlic and sprinkle onion with a small bulb of fennel, finely diced and a small red chilli.ย 

    Nut and sesame-free

    Replace the peanut oil and sesame oil with macadamia nut oil or ghee.

    Fructose friendly

    Replace the coconut sugar with rice malt or stevia.

    Tailor made

    Change up the protein and/or vegetables to suit your taste or dietary goals.
    ย 

    I'd love to hear how you enjoy this delicious, family friendly meal. Let me know, post a comment and rate the recipe below!

    gluten-free sodium flavor

    Sticky Pecan and Hazelnut Tart

    | Baked Sweets, Desserts

    This Sticky Pecan and Hazelnut Tart is a rich and delicious dessert that balances the nutty flavors of roasted pecans and hazelnuts with a warmly spiced filling. Perfect for special occasions or as a treat, itโ€™s a crowd-pleaser that pairs wonderfully with cream or coconut cream.

    This amazingly delicious dessert is thanks to Alexx Stuart from Low Tox Lifes ebook ‘Celebrate – Your Comprehensive Guide to Low Tox Entertaining.’ It’s a standout recipe and I’m so thrilled that Alexx has been generous enough to allow me to share it with you today. My hubby and kids are even more thankful to Alexx, they devoured it, loved it and have requested more!

    Health Benefits

    This tart incorporates nutrient-dense nuts like pecans and hazelnuts, which are high in heart-healthy fats, antioxidants, and essential minerals such as magnesium and zinc. Using alternative flours like tapioca, almond, and buckwheat makes it suitable for those avoiding gluten, while the coconut oil offers a plant-based option for dairy-free diets.

    Ingredients

    The tart has a nutty filling made with coconut cream, rice malt syrup (or other natural sweeteners), and warm spices like cinnamon, nutmeg, and cloves. The gluten-free pastry combines tapioca, almond, coconut, and buckwheat flours for a light, delicious base.

    How to make this sticky pecan and hazelnut tart

    Begin by preparing the pastry. Combine the flours in a food processor, then pulse with chilled butter until crumbly. Gradually mix in a whisked egg, vanilla, cinnamon, and sweetener until the dough forms clumps. Chill the dough for 30 minutes before pressing it into a greased and floured tart tin. Blind bake the pastry, weighted with beans or rice, to achieve a crisp base.

    Roast the nuts while the pastry rests, ensuring a rich depth of flavour. For the filling, gently warm the syrup, butter, coconut cream, and spices until combined. Slowly whisk the mixture into beaten egg yolks to create a smooth custard. Arrange the hazelnuts and pecans in the pre-baked pastry shell, layering the custard filling to coat the nuts evenly. Bake the tart until golden and caramelised.

    Serving suggestions and how to store

    Serve the tart warm or at room temperature with a dollop of double cream or coconut cream. Store leftovers in an airtight container in the fridge to maintain freshness.

    Vary this sticky pecan and hazelnut tart to suit your needs

    To make this tart dairy-free, opt for coconut oil or ghee instead of butter and pair with coconut cream for serving. For a fructose-friendly version, use rice malt syrup as the sweetener and skip the optional coconut sugar topping. The versatile pastry dough can also double as a shortbread biscuit base, baked and enjoyed with a cup of tea.

    For more delicious, healthy dessert recipes, click HERE.

    Try this Sticky Pecan and Hazelnut Tart, featuring a spiced nut filling in a gluten-free pastry. Perfect for celebrations or a special treat!
    Print Recipe
    4.67 from 3 votes

    Sticky Pecan and Hazelnut Tart

    This gluten free, fructose free, casein and lactose free beauty is an adaptation of that classic, uber sweet sticky pecan tart that weโ€™ve all surely enjoyed in the past? Being gluten free isnโ€™t an affliction and thereโ€™s no way weโ€™re missing out on the smell of pastry in an oven or the caramelisation of nuts bubbling away in a tart like this. No siree!
    Prep Time45 minutes
    Cook Time45 minutes
    Total Time1 hour 30 minutes
    Course: Dessert
    Author: Georgia Harding

    Ingredients

    • 170 g pecan nuts (1 cup)
    • 120 g hazelnuts (1ยฝ cups)
    • 6 whole egg yolks
    • 120 g coconut oil -or ghee or butter if not intolerant
    • 100 g coconut cream
    • 170 g rice malt syrup (1 cup) or honey or maple syrup
    • Pinch ground cloves
    • Pinch ground nutmeg
    • 1 tsp ground cinnamon

    For the Pastry

    • 120 g tapioca flour (1ยผ cup)
    • 30 g almond meal (โ…“ cup)
    • 20 g coconut flour (2 heaped tsp)
    • 45g g buckwheat flour (ยฝ cup) plus a little more for dusting your hands when pressing out the pastry into the tart shell
    • 140g butter (chilled), sliced into cubes (ghee is the best dairy-free)
    • 1 egg/s whole egg whisked with the vanilla in it
    • 1 tsp ground cinnamon
    • 1 vanilla -or 2 tsp vanilla extract
    • 2 tbsp rice malt syrup - fructose free OR maple syrup OR honey

    Instructions

    For the Pastry

    • Pop all your flours in your food processor or thermomix and pulse to combine and aerate.
    • Add your super chilled butter and blitz until crumble and combined.
    • Whisk your egg, vanilla, cinnamon and syrup together.
    • Add about โ…” of this mixture slowly over 3-4 seconds into the processor. Has it gone to clumps? Youโ€™re done. Has it not? Add a tiny bit more.
    • Save the leftovers of this mixture for a batch of French toast!
    • Spatula out onto unbleached parchment paper and shape into a ball and pop in fridge for 30 minutes to make it more workable.
    • Preheat oven to 180โ„ƒ / 350โ„‰ fan forced OR 200โ„ƒ / 400โ„‰ non fan forced oven.
    • While the pastry is resting, pop all the nuts onto a baking tray and roast for 8 minutes in the oven (watch they donโ€™t burn!). If youโ€™re using activated nuts, no need to do this step, but if theyโ€™re plain, raw nuts, this is crucial. Take out and let cool as you work on other things.
    • Now, line your quiche / tart tin with coconut oil or butter and then dust with buckwheat flour and shake o excess. This will help you when it comes to dislodging the tart later on!
    • Plop your pastry blob into the tin and dust your hands with buckwheat to avoid sticking and start working the pastry to all the corners evenly to about ยฝ cm thick all round. Any excess โ€“ make a couple of short bread cookies out of it while youโ€™re blind baking the base!
    • Now, place parchment on top and weigh it down with raw beans, rice grains or pastry weights and blind bake in the oven for 10 minutes with the weights in, and a further 5 minutes without โ€“ this will mean your base isnโ€™t soggy for the finished product later.
    • Now, take the pastry shell out when youโ€™ve just noticed a little bit of light golden action around the edges โ€“ This will mean you wonโ€™t have burnt ones later.

    For the Filling

    • Warm the syrup / honey, butter / ghee / coconut oil, cream and spices until all well combined.
    • Whisk egg yolks and pour very slowly your liquid mix (step 1) into the yolks, while continuing to whisk to avoid the yolk cooking. 
    • Place the hazelnuts into the pastry shell, naked (pop them in a tea towel and shake until most of the skins fall away).
    • Then pour your liquid over the top, leaving back 100ml liquid to go over the pecans afterwards.
    • Now, layer your pecans over the top in whatever pretty pattern you fancy.
    • Now drizzle the rest of the mixture over the pecans (keep a little back if itโ€™s going to overflow. We donโ€™t want that, and everyoneโ€™s quiche / tart tins are going to vary a little here)
    • OPTIONAL: Sprinkle a little coconut sugar over the top of your tart. Not necessary, but will create a nice crust over the top. So.. why wouldnโ€™t you?
    • Now bake everything together in the oven for 30 minutes until well caramelised and pastry is a deep golden brown.
    • Remove from the oven and cool.
    • Then, to dislodge safely without ruining the corner bits of the tart slide the knife to the corners of the underside of the base (if you have a removable base) and apply a little pressure up, and do that to all 4 corners before pressing from the centre.
    • Serve with double cream or coconut cream. Heaven.

    Store

    • In an airtight container or covered in the fridge.

    Notes

    Make biscuits

    This pastry doubles as a delicious shortbread biscuit โ€“ just roll little balls once chilled and press down onto parchment paper with a fork to flatten and bake for 15-20 minutes on 200C / 400F or until golden. Delicious with a cup of tea!

    Dairy-free

    Choose the dairy-free options.

    Fructose friendly

    Choose rice malt as your sweetener and omit the coconut sugar.ย 
    ย 

    I'd love to hear how you enjoy this decadent dessert. Post a comment below or even better rate this recipe!

    Lamb Coconut Curry

    | Make-ahead Meals, Red Meat, Freezable Meals, Vegetarian, Slow Cooked

    This weeks cracking Lamb Coconut Curry recipe is thanks to the lovely Irena Macri from Irena Macri | Food Fit For Life. I don’t often share other peoples recipes, butย Irena is a friend and I really love her cooking style.

    This Lamb Coconut Curry is a rich, delicious dish with tender lamb, warming spices, and a creamy coconut milk base. Itโ€™s perfect for a hearty, comforting meal, with a balanced combination of protein, healthy fats, and vibrant flavours from the herbs and spices.

    Health benefits

    Lamb is a great source of high-quality protein, rich in vitamins like B12, which supports red blood cell production. The spices used, like turmeric and fennel seeds, offer anti-inflammatory benefits, while coconut milk provides healthy fats to nourish and satisfy.

    Ingredients

    This recipe combines diced lamb shoulder, onions, cloves garlic, and celery with fragrant spices such as garam masala and turmeric. Coconut milk forms the rich base, while vegetables like carrots and fresh coriander add texture and freshness. Optional variations make it adaptable to different dietary preferences.

    How to make this lamb coconut curry

    Start by browning the lamb in your choice of fat, then soften the onions, celery, and garlic with spices. Add coconut milk, tomato paste, water, and sea salt, then slow-simmer for an hour. Add the diced carrots and continue cooking until tender. A final touch of lime juice and fresh coriander brings everything together.

    Serving suggestions and how to store

    Serve this curry with cauliflower rice, basmati rice or your favourite vegetables for a nourishing meal. It can be stored in the fridge for up to 3 days or frozen for longer-term storage. Reheat gently on the stovetop before serving.

    Vary this lamb coconut curry to suit your needs

    To make it dairy-free, use coconut oil instead of ghee. For a no-heat version, simply omit the red chili. For a vegetarian option, swap the lamb for chickpeas and serve with rice or quinoa for a complete protein.

    I’ve made this several times for my family and they always devour it. So here we have it, I know you are going to love this delicious Lamb Curry…

    For more healthy curry recipes, click HERE.

    Coconut Lamb Curry - a delicious, easy to make recipe that the whole family will just love.
    Print Recipe
    4.80 from 25 votes

    Lamb Coconut Curry

    This Lamb Coconut Curry is an easy to make, nourishing curry that the whole family will love. 
    Prep Time15 minutes
    Cook Time1 hour 50 minutes
    Total Time2 hours 5 minutes
    Course: Main Course
    Cuisine: Indian
    Servings: 4
    Author: Georgia Harding

    Ingredients

    • 1 tbsp butter, ghee or coconut oil
    • 700 g lamb shoulder - diced
    • 1 onion/s (large) sliced
    • 1 red chilli/s - finely diced
    • 2 stick/s celery - diced
    • 3 clove/s garlic - diced
    • 2 ยฝ tsp garam masala
    • 1ยผ tsp ground turmeric
    • 1 tsp fennel seeds
    • 1ยฝ tsp ghee (or extra coconut oil)
    • 400 ml canned coconut milk (1ยฝ cups)
    • 1ยฝ tbsp tomato paste (omit for AIP)
    • 250 ml water (1 cup)
    • 1 tsp sea salt - or to taste
    • 2 carrot/s - diced

    Serve

    • ยฝ lime/s - juice (to serve)
    • Fresh coriander or parsley - to garnish
    • Rice, quinoa or cauliflower rice (to serve)
    Metric - US Customary

    Instructions

    • Heat a tablespoon of butter, ghee or coconut oil in a casserole dish or a large saucepan.
    • Add the lamb and stir on a high heat until slightly browned, about 3-4 minutes. 
    • Add the onion, chilli and celery and cook for about a minute or two, until slightly softened. Bring the heat down to medium.
    • Add the garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through and cook for a minute to let the spices release their aromas.  
    • Add the coconut milk, tomato paste, water and sea salt. Stir and bring to boil.
    • Turn the heat down to slow simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
    • After an hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
    • Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving.ย 

    Serve

    • Serve with your favourite vegetables or rice, cauliflower rice or quinoa.

    Slow cooker

    • This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

    Make-ahead

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

    Store

    • Store in an airtight container in the fridge.
    • Can also be frozen.

    Grab Bag Formula Method

    • If you've done the **Grab Bag Formulaย Short Course, this is the method to convert this recipe...
    • Place all your prepared ingredients into the Grab Bag.
    • Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
    • To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
    • Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; thatโ€™s okay. Place the lid on the pot, set your oven to 150ยฐC/300ยฐF (fan-forced) and cook for 4ยฝ hours.
    • Taste and adjust the seasoning and spiciness. Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving.ย 
    • **ย Theย Grab Bag Formulaย Short Course is available to purchase for just AU$46ย HERE.
      OR
      If you are a full-accessย Well Nourished Familyย member, the course is included in your membership and you can access in the members portal -ย HERE.

    Notes

    No-heat

    Remove the red chilli to make it less spicy if cooking for the kids - although itโ€™s not very spicy anyway.

    Dairy-free

    Choose coconut oil as the fat.ย 

    Onion and garlic-free

    Replace them with a small bulb of fennel (diced) and a teaspoon of ground cumin.ย 

    Vegetarianย 

    Replace the lamb with 2 cans of drained and rinsed chickpeas. Serve with rice or quinoa to ensure you have a complete protein.ย 
    ย 

    Let me know if this is a winner in your household. Post a comment and rate the recipe below.

    Vietnamese Meatball Soup

    | Budget Friendly, 30 Minute Meals, Make-ahead Meals, Pork recipes, Chicken, Freezable Meals, Vegetarian, Soups

    This Vietnamese Meatball Soupย recipe has become a bit of a staple this winter. Mainly because it’s delicious, easy and quick to make (and it can be customised to include what ever vegetables you have in your fridge).ย It’s also jam packed with immune supportive ingredients which is so handy at this time of the year.

    My 14 year old daughter is a budding singer/ songwriter (you can hear her sing on Instagram). I was talking to her the other day about her inspirations for the lyrics in her songs (which for her age are often very deep). She said she wrote lyrics based on stories or experiences she’s heard about or perhaps a feeling or emotion she’s felt. It got me thinking about how I come up with recipes and I discovered how similar our origins for creativity are. For me a recipe comes to pass based on flavours I’ve enjoyed (generally eating out or when travelling far away places) or based on what I feel like eating (often something my body craves).

    In the case of this recipe it was a bit of both – I’ve traveled a lot of Asia (hubby and I backpacked South East Asia, India and Nepal for a year before kids) and I have memories of eating a soup like this in Vietnam. Also, through these colder months, my body has been craving the warming, immune supportive spices in this dish. Creativity comes in so many shapes and forms, for me cooking is one of my favourite creative releases.

    Health benefits

    This soup is a nourishing powerhouse. The ginger and garlic help support your immune system, while chicken bone broth adds gut-healing properties. The coconut milk brings in healthy fats, and all those veggies pack in antioxidants and essential nutrients to keep you feeling your best. Plus, there’s lots of protein in the meatballs.

    Ingredients

    You’ll need chicken mince, coconut oil, ginger, garlic, chicken broth, coconut milk, turmeric, kaffir lime leaves, and fresh coriander, along with your choice of veggies. These ingredients not only add layers of flavour but also bring a variety of health benefits like anti-inflammatory properties from turmeric and a boost of protein from the meatballs.

    How to make Vietnamese Meatball Soup

    Start by making the delicious broth with coconut oil, fresh ginger, garlic cloves, chicken broth, and coconut milk. While it simmers over a medium heat, prepare the meatballs by mixing chicken mince (ground chicken) with grated carrot, ginger, coriander, and a hint of lime zest. Once the broth is ready, add the meatballs and let them cook through. Blanch your veggies at the end, add lime juice, and serve it all up with a sprinkle of coriander (cilantro) and chilli flakes.

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

    Serving suggestions and how to store

    Serve this soup hot with added rice noodles or rice vermicelli if youโ€™re feeling extra hungry. Store any leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 monthsโ€”just reheat gently on the stovetop to keep everything tender and flavourful.

    Vary this Vietnamese Meatball Soup to suit your dietary needs

    For a vegetarian option, swap the chicken broth for veggie broth and use tofu instead of meatballs. You can also substitute chicken mince with pork or turkey, or add noodles if you need a heartier meal. Need it to be garlic-free? Skip it and add a pinch of chilli flakes for extra heat.

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

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

    This Vietnamese Meatball Soup is delicious, nourishing and so quick and easy to make. It really is 'food as medicine' and a supurb family meal.
    Print Recipe
    4.95 from 35 votes

    Vietnamese Meatball Soup

    This Vietnamese Meatball Soup is one of my winter go-to's. Itโ€™s easy to whip up, packed with flavour, and you can add whatever veggies are in your fridge. Plus, it's loaded with immune-boosting ingredientsโ€”perfect for staying healthy through the colder months.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Soup, Main Course
    Cuisine: Asian
    Servings: 4
    Author: Georgia Harding

    Ingredients

    • 1 tbsp coconut oil
    • 1 tbsp ginger root - finely grated
    • 3 clove/s garlic - finely grated or crushed
    • 750 ml chicken broth or stock (3 cups)
    • 400 ml canned coconut milk
    • 1 tbsp ground turmeric
    • 2 tbsp fish sauce
    • 1 tbsp coconut sugar or rapadura
    • 4 kaffir lime leaves - vein removed and thinly sliced
    • 6-8 spring onion/s - white part sliced
    • Vegetables (of choice to add to soup) (optional) sliced very small is best so they cook quickly. I generally add whatever I have at the time, often broccoli, carrot, snow peas, shiitake mushrooms, and a handful of kale or baby spinach added right at the end.
    • Sea salt and freshly ground black pepper - to taste
    • ยผ bunch/s fresh coriander leaves - to serve
    • chilli flakes - to serve

    Meatballs

    • 1 cm ginger root - finely grated
    • 2 tbsp fresh coriander leaves - finely chopped
    • 1 carrot/s - finely grated
    • 500 g chicken mince
    • 1 tbsp coconut flour
    • 1 tsp sea salt
    • ground black pepper - to taste
    • 1 lime/s (large) zest only (add juice to soup to finish)

    Instructions

    • In a large pot, heat the coconut oil. Add the ginger and garlic and sautรฉ for a minute until the garlic just starts softening.
    • Now add the chicken broth, coconut milk, turmeric, fish sauce, coconut sugar, kaffir lime leaves and spring onion and bring to a rolling simmer.
    • Whilst that's heating, make your meatballs by putting the ginger, coriander, grated carrot, chicken mince, coconut flour, sea salt, black pepper, lime zest, into a large bowl. Mix together until well combined and form into golf sized balls.
    • When the soup comes to a rolling simmer, add the meatballs and allow to cook for 5 minutes or so until cooked through (the larger the meatballs the longer they will need).
    • If you are adding vegetables, carefully remove the meatballs and divide between the serving bowls and add the vegetables to the soup to blanch them for a couple of minutes (take care not to over cook them). Divide the vegetables between the bowls.
    • Lastly, add the lime juice to the soup, taste and add more seasoning if needed (salt and black pepper). 
    • Divide the soup between the bowls, garnish with the coriander and serve with chilli flakes.

    Thermomix

    • Start with the meatballs. If you are going to make your own chicken mince, do this first and set aside.
    • Chop the ginger and coriander, 5 seconds, speed 8. Add the carrot 10 seconds, speed 8.
    • Add theย chicken mince, coconut flour, sea salt, black pepper, lime zest, mix 30 seconds, reverse speed 2 (you may need to scrape the sides during the mixing) - make sure it is well combined and form into golf sized balls. Set aside.
    • Now start the soup. Mince the ginger and garlic, 5 seconds, speed 8.
    • At this point I transfer it to a pot as the blades will break up the meatballs when cooking them. Continue from step 4 in the method above.

    Make-ahead

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

    Store

    • Store in an airtight container in the fridge.
    • Can also be frozen.

    Notes

    Garlic-free

    Omit and replace with a pinch of chilli flakes.

    Onion-free

    Omit the spring onions.

    Seafood-free

    Replace the fish sauce with a teaspoon of sea salt.

    Home made Chicken Bone Broth

    Recipe HERE

    Different meatball

    You can also sub the chicken for pork or turkey.

    Vegetarian

    Sub the chicken broth for vegetable broth and the meatballs for cubes of firm organic tofu.

    Add noodles

    If my tribe are extra hungry, I cook up brown rice noodles, strain and divide between bowls. Then just add the above to it when ready (it heats the noodles).ย 
    .

    I'd love to hear how you enjoy this delicious, nourishing meal - post a comment or help it to reach more people by rating the recipe.

    Asian Mushroom Stir-fry

    | 30 Minute Meals, Make-ahead Meals, Vegetarian

    One thing I’ve learned in my 40 something years is that life is fluid and sometimes you have to surrender to those times that go a little pear shaped. I like to be organised and efficient in my day to day life but the curve balls (which are just part of life and being a parent) leave me floundering occasionally. This is one of those weeks where I’m on the back foot – and this Asian Mushroom Stir-fry recipe was born.

    Last week my hubby was away all week, my daughter had a heap of singing competitions/ auditions. Then on the weekend (where I’d usually regroup) we had our nephew stay which was so lovely. But it left me behind the eight ball ahead of another working week which began with two days watching my son’s district athletic carnival.

    Busy times like this really highlight how much organisation is the key to eating well. They also make me really glad I have quick, healthy meals like thisย Asian Mushroom Stir-fry to turn to.

    Without a well stocked fridge / pantry and recipes like this, I’m not sure how I’d have got by this last week. For heaps more 30 minute meal inspo, click HERE. I also often turn to slow cooked meals (with minimal prep time) when I’m pushed for time, click HERE for recipes.

    Health benefits

    Asian mushrooms are such a wonderful immune supportive food and a great source of Vitamin D too. This simple stir-fry not only tastes delicious, but truly is food as medicine.

    Ingredients

    This stir-fry features a mix of enoki, oyster, and shiitake mushrooms combined with fresh garlic, carrots, spring onions, and snow peas. The simple sauce, made with tamari (soy sauce), mirin, and sesame oil, ties the dish together and adds extra flavour.

    How to make this Asian mushroom stir-fry

    Start by whisking together the sauce ingredients in a small bowl. Beat the eggs with a tablespoon of the sauce and cook into an omelette, then set it aside and slice into strips. Heat your pan or wok and stir-fry the mushrooms, garlic, carrots, and spring onions in your choice of cooking fat. If the vegetables start to stick, add a splash of water or stock. Once the mushrooms begin to wilt, stir in the remaining sauce, snow peas, and sliced omelette, cooking until everything is tender-crisp.

    Serving suggestions and how to store

    Serve the stir-fry as a side dish, or pair it with steamed rice or noodles for a complete meal. Add a sprinkle of chili flakes if you like spice. Store leftovers in an airtight container in the fridge and reheat in a pan or wok with a splash of broth or water.

    Vary this Asian mushroom stir-fry to suit your needs

    For an egg-free and vegan option, substitute the eggs with tofu or tempeh slices and include cashews for additional protein. Replace tamari with coconut aminos for a soy-free version. If garlic isnโ€™t suitable, use grated ginger instead. To make it onion-free, omit the spring onions and replace them with a small, finely diced chili for extra flavor. For a sesame-free dish, omit the sesame seeds and swap the sesame oil with macadamia nut oil. Lastly, if youโ€™re avoiding coconut, cook the vegetables in butter or ghee instead.

    This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.
    Print Recipe
    4.84 from 6 votes

    Asian Mushroom Stir-fry

    This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course, Side Dish
    Cuisine: Asian
    Servings: 4
    Author: Georgia Harding

    Ingredients

    • 3 egg/s -beaten
    • 3 tbsp butter, ghee or coconut oil
    • 350 g mushrooms -shiitake, oyster, enoki are my favourites
    • 2 clove/s garlic -sliced
    • 2 carrot/s -peeled & sliced
    • 6-8 spring onion/s -white part, trimmed and cut into 3cm lengths
    • 10-12 snow peas -halved
    • 1 tbsp black sesame seeds -optional

    Sauce

    • 60 ml tamari (ยผ cup) -or coconut aminos
    • 1 tbsp mirin
    • 1 tsp sesame oil

    Instructions

    • Start with making your sauce by combining all of the ingredients together in a small bowl.
    • Beat the eggs in a small jug with one tablespoon of the sauce.
    • Heat a non-stick or cast iron pan or wok over a moderate heat and add the egg. Cook into a rough omelette and once firm, set aside and slice into strips.
    • Now heat the coconut oil or butter in the pan (moderate to high heat) and add the mushrooms, garlic, carrots and spring onions stirring well. If the veggies start to stick, add a little splash of water or stock. 
    • After a couple of mins, just as the mushrooms start to wilt, add the remaining sauce, snow peas and sliced omelette.
    • Cook for a few more minutes stirring often.

    Serve

    • Sprinkle with the optional sesame seeds and serve as a side dish or with rice or noodles as a main meal.
    • You can also serve with chilli flakes if you enjoy a little heat.ย 

    Make ahead

    • Re-heat by stir-frying in a wok or pan with a splash of broth or water.

    Store

    • Store in an airtight container in the fridge.

    Notes

    Egg-free and vegan

    Replace the egg with slices of tofu and tempeh and serve with rice or add in cashew nuts to form a complete protein. Choose coconut oil as your frying oil.

    Soy-free

    Choose the coconut or liquid aminos instead of the tamari.

    Garlic-free

    Replace the garlic with a tablespoon grated ginger.

    Onion-free

    Omit the spring onion. Replace with a finely diced small chilli if you like.ย 

    Sesame-free

    Omit the sesame seeds and replace the sesame oil with macadamia nut oil.

    Coconut-free

    Cook the veggies in butter or ghee.

    Gluten-free

    True mirin should be gluten-free (as it's made form fermented rice wine) but please clarify this with the miring you buy.
    ย 

    I hope you love this fabulous mid-week meal. Post your comments and questions below.ย 

    teaspoon

    Red Cabbage Dukkah Slaw (or braise)

    | Vegetarian, Salads, Side dishes

    This Red Cabbage Dukkah Slaw (or braise) is a recipe I often turn to in the cooler months.ย I think it is the perfect accompaniment to the heavy stews, slow cooked casseroles and roasts that we often enjoy at this time of the year.

    For those of you who have been following me for a while now, you’ll know that I believe that dietary variety is really important for maintaining good health. Eating lots of different foods not only keeps cooking and eating interesting, but it’s also essential to ensure that our nutritional requirements are met and also that our gut microbiome thrives (more on why variety is so important for gut healthย here).

    Red cabbage is in season right now (so nutritionally at it’s peak) and it’s one vegetable that many people struggle knowing how to prepare it into a delicious dish.ย So in the name of expanding upon the variety of foods you eat in your household, here is a delicious, easy to make recipe that you can enjoy as a fresh slaw (I generally have a raw plant based component to every meal I eat) or you can braise the cabbage and enjoy it as a warm side.

    Health benefits

    Red cabbage is a powerhouse of micronutrients (vitamins and minerals) and protective antioxidants such asย anthocyanins and indoles (studies indicate they are important to protect against various cancers).

    The dukkahย spices are wonderful warming antioxidants and also have anti inflammatory properties. The nuts and seeds add a little protein and good fats.

    For lots more sides and salad inspo, take a look at my hugely popular ebook หœWell Nourished Sides and Saladsโ€™โ€“ where vegetables become the hero of the dish! Itโ€™s great value at just $9.95, click HERE to take a look.

    Ingredients

    This dish features finely shredded red cabbage tossed with a zesty dressing made from lime juice, olive oil, and currants. Itโ€™s topped with crumbled feta, fresh parsley, and a sprinkle of dukkah to add a flavorful crunch.

    How to make this Red Cabbage Dukkah Slaw (or braise)

    To prepare this red cabbage slaw, combine currants, lime juice, olive oil, salt, and pepper in a small bowl and let the mixture rest for at least 10 minutes. Toss the shredded red cabbage with the dressing, then finish with crumbled feta, chopped parsley, and dukkah. For the braised version, sautรฉ the shredded cabbage in olive oil over low to medium heat until softened, then mix with the dressing and garnish with the same toppings.

    Serving suggestions and how to store

    This slaw pairs well with grilled meats, fish, or falafel and can also be enjoyed on its own as a light, flavorful meal. Store any leftovers in an airtight container in the fridge for up to two days. The slaw version is best enjoyed fresh, while the braised version can be reheated and served warm.

    Vary this Red Cabbage Dukkah Slaw (or braise) to suit

    To make this Red Cabbage Dukkah Slaw (or braise) nut-free, use a nut-free dukkah or toasted sunflower seeds instead. For a fructose-friendly option, simply omit the currants. If you need it to be dairy-free or vegan, skip the feta or replace it with vegan cheese or savory cashew cream. To make it sesame-free, ensure your dukkah mix doesnโ€™t contain sesame seeds by using a suitable store-bought version or preparing your own.

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

    This Red Cabbage Dukkah Slaw (or braise) is a delicious recipe that you can enjoy as a fresh slaw or as a warm side.
    Print Recipe
    4.75 from 4 votes

    Red Cabbage Dukkah Slaw (or braise)

    This Red Cabbage Dukkah Slaw (or braise) is a delicious recipe that you can enjoy as a fresh slaw or you can braise the cabbage & enjoy this as a warm side. It's two recipes in one!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Side Dish, Salad
    Servings: 4
    Author: Georgia Harding

    Ingredients

    • 40 g currants - (ยผ cup)
    • 1 lime/s - juice and zest
    • 60 ml extra virgin olive oil - extra virgin (ยผ cup)
    • ยผ tsp sea salt
    • ground black pepper - to taste
    • ยฝ red cabbage - finely shredded
    • 40 g feta cheese - goat or cow feta, crumbled (ยผ cup)
    • ยผ bunch/s fresh parsley leaves - roughly chopped
    • 2 tbsp dukkah - (recipe linked below or a good store bought dukkah)

    Instructions

    Slaw

    • Combine the currants, lime, olive oil and seasoning in a small bowl and allow to rest for 10 minutes (or longer).
    • Shred the red cabbage and then toss through the dressing.
    • Top with the feta, parsley and dukkah.

    Braise

    • Combine the currants, lime and olive oil in a small bowl with a good pinch of sea salt and allow to rest for 10 minutes (or longer).
    • Shred the red cabbage.
    • Heat a drizzle of olive oil in a pan over a low to moderate heat. Add the cabbage and wilt it whilst stirring often. Try not to brown it, just heat it gently until it has softened (approx. 10 minutes).
    • Toss through the dressing.
    • Top with the feta, parsley and dukkah.
    • Enjoy warm.

    Store

    • Store in an airtight container in the fridge.

    Notes

    My home made dukkah recipe HERE.

    Nut-free

    Make a nut-free dukkahย or replace with toasted sunflower seeds.

    Fructose friendly

    Omit the currants.

    Dairy-free and vegan

    Omit the cheese (you can replace with a vegan cheese or the savoury version of myย cashew cream).

    Sesame-free

    Ensure there are no sesame seeds in the dukkah mix (you may need to make your own, recipe here).

    I hope you add this recipe to your repertoire. If you try it, I'd love for you to post a comment.

    Chocolate Maple Macadamia Slice

    | After School Snacks, No-bake Sweets

    This healthy Chocolate Maple Macadamia Slice is a delicious and easy treat that perfectly balances crunchy, sweet macadamias with a fudgy chocolate base. Easy to make and packed with wholesome ingredients, it’s perfect for satisfying your sweet tooth naturally.

    One of my most favourite spices is cardamon. I love it’s flavour in curries, but also and especially in desserts. I think cardamon and chocolate is a flavour match made in heaven. Combined with the maple roasted macadamia nuts, thisย Chocolate Slice has become one of my favourite treats. If you’re not a fan of the flavour of cardamon, this is also delicious without…your call!

    Health benefits

    Cardamon has been used empirically in Ayurvedic medicine for treating mouth ulcers, digestive problems such as nausea, heartburn, bloating and constipation and also to support mood. It’s also a great antioxidant, anti-inflammatory and antibacterial. The almond meal, macadamia nuts and coconut oil are fabulous sources of protein and fat that makes this a supremely satisfying treat.

    Ingredients

    This slice has a base of almond meal, desiccated or shredded coconut, and cacao, with coconut oil and sweetened with maple syrup. Maple-roasted macadamias add crunch and a caramelised flavour.

    How to make this chocolate maple macadamia sliceย 

    Begin by toasting the macadamias in the oven with a coating of maple syrup until golden. Allow them to cool while mixing the coconut oil, sweetener, and cardamom in a food processor. Add the almond meal, coconut, and cacao powder to form a glossy mixture. Fold in the cooled, maple-coated macadamias, then press the mixture firmly into a lined slice tin. Freeze for 30 minutes until set, then cut into squares.

    Serving suggestions and how to store

    Serve chilled straight from the freezer for a firm texture or let it soften slightly for a fudgier bite. Store the slice in an airtight container in the freezer to maintain its texture and freshness.

    Vary this Chocolate Maple Macadamia Slice to suitย 

    For a fructose-friendly version, replace the pure maple syrup with rice malt syrup. To make it nut-free, substitute macadamias with pumpkin seeds and almond meal with ground, toasted sunflower seeds. For a vegan option, ensure your sweetener is either rice malt or maple syrup.

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

    This Chocolate, Maple Macadamia Slice is a delicious, easy to make sweet treat - it's an intolerance friendly guilt-free way to satisfy a chocolate craving.
    Print Recipe
    4.82 from 16 votes

    Chocolate, Maple Macadamia Slice

    This healthy Chocolate, Maple Macadamia Slice is a delicious and easy sweet treat and is perfect for freezer storage!
    Prep Time15 minutes
    Chilling30 minutes
    Total Time45 minutes
    Course: Snack
    Servings: 18 slices
    Author: Georgia Harding

    Ingredients

    • 130 g macadamia nuts (1 cup)
    • 1 tbsp maple syrup
    • 100 g coconut oil (ยฝ cup) melted
    • 85 g rice malt syrup, honey or maple syrup (ยผ cup)
    • 1 tsp ground cardamom (optional but recommended)
    • 150 g almond meal (1ยฝ cups)
    • 25 g desiccated coconut (ยฝ cup) or shredded
    • 30 g cacao powder (ยผ cup) unsweetened Dutch process or raw

    Instructions

    • Preheat the oven to 180โ„ƒ/350โ„‰.
    • Place the macadamia nuts on a tray lined with baking paper and toss in the maple syrup.
    • Pop into the oven for 6-10 minutes to toast them. They should be golden brown but please take care not to over brown them as they can go a bit bitter. 
    • Once toasted removed from the oven and allow to cool fully (the maple sets into a nice crust once cooled).
    • In a food processor or Thermomix combine the coconut oil, sweetener and cardamon. Mix to combine, Thermomix 5 seconds speed 4.
    • Add the almond meal, coconut and cacao and mix to combine. If using a Thermomix 10 seconds, speed 4.
    • The mixture should be glossy (slightly oily) and hold together when pinched. If it seems very wet /oily you may need to add a tablespoon more almond meal.
    • Fold in the maple roasted macadamia nuts and use the baking paper they were toasted on to line a small slice tin (I used one approx. 18 x 26cm).
    • Press the mixture into a slice tin very firmly with wet hands and pop into the freezer for 30 minutes to set.

    Store

    • Cut into squares and store in an airtight container in the freezer.

    Notes

    Fructose friendly

    Replace the maple syrup with rice malt syrup.

    Nut-free

    Replace the macadamia nuts with pumpkin seeds and the almond meal with ground, toasted sunflower seeds.

    Vegan

    Chose rice malt or maple syrup as your sweetener.ย 
    ย 
    ย 

    I'd love to hear how you like this combination of flavours. Let me know, leave a comment and rate the recipe too.ย 

    fridge dark chocolate sprinkle gluten-free blender blend flour stir sea saltย 

    Kale Pesto Penne

    | 30 Minute Meals, Pasta and Noodles, Vegetarian

    Each week I try to rotate the veggies I buy because I really do believe that variety is such a great way to ensure our nutritional needs are met. I also make sure a good part of what I buy is green and leafy. Leafy green vegetables have more nutrients per calorie than any other food, and this Kale Pesto Penne is one of my favourite ways to pack them in. Forget fancy and expensive โ€˜superโ€™ foods – leafy greens like kale are as nourishing as it gets.

    Kale isnโ€™t one of my familyโ€™s favourite greens, but that just makes me more determined to find a delicious way for them to enjoy it, and this pasta hits the mark. As itโ€™s in season right now in the southern hemisphere, itโ€™s a great time to try this nourishing meal.

    Health benefits

    Kale’s high level of nutrients (both vitamins and minerals) coupled with many potent, immune enhancing and anti-inflammatory phyto (plant) chemicals, results in much-needed virus protection at this time of year. I believe consuming greens daily during winter (when they are in season), is a key factor in preventing colds and flu. Nature, as always, provides.

    The combination of the quinoa and rice in the pasta along with the almonds forms a complete vegetarian protein too making this a nutritionally balanced, vegetarian meal.

    Ingredients

    This kale pesto pasta features fresh kale, cloves garlic, parmesan cheese, almonds, basil, lemon, olive oil, and rice quinoa penne pasta, creating a dish thatโ€™s both delicious and nutritious.

    How to make this kale pesto penne

    Start by separating the kale leaves from the stems and chopping the stems finely. Boil the stems until tender and set aside. Cook the penne pasta in a pot of boiling water until al dente. Prepare the pesto by blending garlic, parmesan, toasted almonds, basil, cooked kale stems, lemon zest and juice, and olive oil in a food processor until it forms a coarse paste. Sautรฉ the kale leaves in olive oil and water until just wilted, then toss with the cooked pasta, pesto, and remaining toasted almonds.

    Serving suggestions and how to store

    Serve this dish warm, garnished with freshly grated parmesan or a sprinkle of crushed almonds for added texture. It pairs beautifully with a side of mixed greens or a tomato salad. Store leftovers in an airtight container in the fridge for up to three days and reheat gently on the stove.

    Vary this kale pesto penne to suit your dietary needs

    For a nut-free option, substitute the almonds with toasted sunflower seeds. You can also sub the almonds with walnuts or pine nuts if you prefer. To make the dish gluten-free, use your favourite gluten-free penne pasta. For a dairy-free or vegan variation, replace the parmesan with nutritional yeast and sea salt. Enhance the dish with additional vegetables like cherry tomatoes, broccoli, or sautรฉed mushrooms. If desired, add cooked chicken or tuna for extra protein, though this will make the dish non-vegetarian.

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

    Try this Kale Pesto Penne! A healthy & tasty dish that is easy, versatile, & perfect for the whole family!
    Print Recipe
    5 from 8 votes

    Kale Pesto Penne

    This dish I developed out of wanting to include the nourishing stems of the kale in a meal. I often save them to add to bone broth but I wanted another option... and so this delicious, nutritious pasta was born. 
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course
    Servings: 4
    Author: Georgia Harding

    Ingredients

    • 5 stem/s kale -washed well
    • 2 clove/s garlic -peeled
    • 50 g parmesan cheese (approx.)
    • 140 g raw almonds (1 cup) toasted
    • ยผ bunch/s fresh basil leaves
    • 1 lemon/s (small) juice and zest
    • 60 ml extra virgin olive oil (ยผ cup) -extra virgin
    • Sea salt and freshly ground black pepper -to taste
    • 250 g rice quinoa penne pasta
    • 30 ml extra virgin olive oil -(2 tbsp) plus 1 tbsp water (extra)

    Instructions

    • Start with stripping the leaves off the kale stems, tearing them into small pieces and finely chopping the remaining kale stems.
    • Bring 2 cups of water to the boil in a large pot and boil the chopped stems (not the leaves) for 5 minutes (or until they have softened). Strain and set aside.
    • Refill the pot with water and bring to the boil. Once boiling, cook your penne until al dente.
    • Meanwhile make the pesto.
    • In a food processor, chop the garlic. If using a Thermomix 5 sec, speed 7.
    • Add the parmesan and process until finely grated.ย If using a Thermomix 10 sec, speed 7.
    • Add half of the almonds and pulse until finely chopped.ย If using a Thermomix pulse approx. 3 times.
    • Add the basil, cooked kale stems, lemon juice and zest, olive oil and pepper and pulse until it forms a course pesto.ย If using a Thermomix pulse approx. 3-4 times.
    • Once the pasta is cooked, strain it and return the pan to a moderate heat. Add the extra 2 tablespoons olive oil and water and then add the kale leaves. Sautรฉ stirring constantly until it is just wilted (but not browned).
    • Once they are wilted, return the pasta, pesto, remaining toasted almonds to the pot and stir to combine over a low heat.
    • Serve immediately.

    Store

    • Store in an airtight container in the fridge.

    Notes

    Nut-free

    Substitute the almonds with toasted sunflower seeds.

    Gluten-free

    Choose a gluten-free penne (I love rice and quinoa pasta).

    Dairy-free and vegan

    Replace the parmesan with nutritional yeast and a good teaspoon of sea salt.

    Add in more veggies

    I love to add in other vegetables sometimes too. A handful of cherry tomatoes, broccoli and sautรฉed mushrooms work really well, as does roasted sweet potato.

    Add chicken or tuna

    To up the protein content of the meal (though no longer vegetarian) add in cooked chicken or a can of tuna.

    If your looking to convince your kids in the greens department...

    Click HERE for loads of tips and recipe ideas.
    ย 
    ย 

    I'd love to hear how you like this simple pasta dish. It's super tasty and so nourishing - you can leave a comment or rate the recipe below.

    Pear and Ginger Yoghurt Cake

    | Healthy Lunchbox, After School Snacks, Baked Sweets, Desserts

    This healthy yoghurt cake has long been a go-to cake of mine. It’s a deliciously light and moist treat, made with wholesome ingredients like wholemeal spelt flour, yoghurt and ripe pear. Itโ€™s a super versatile recipe that can be easily adapted with other fruits and for various dietary needs, making it perfect for anyone looking for a healthier, homemade cake option.

    Seeing as the weather has cooled off a bit, I thought I’d make it with winter fruit and warming ginger. When I made this one to photograph, my daughter said it tastes like a ‘real tea cake’ – ha ha! Compliments are hard to come by from teenagers so I’ll take it as a win.

    If you’re not a fan of pear and ginger, don’t despair, it is very easily adapted to other flavours.

    Health benefits

    The use of full-fat yoghurt provides a good source of calcium and probiotics, supporting gut health. Wholemeal spelt flour adds fibre, aiding digestion, while the ginger and lemon zest provide anti-inflammatory benefits. The pear adds natural sweetness and fibre, making this cake a nutritious choice for a dessert or snack.

    Ingredients

    This cake is made with melted butter or macadamia nut oil, full-fat yoghurt (or greek yogurt), rice malt syrup or honey as a natural sweetener, and wholemeal spelt flour. Ginger root and lemon zest enhance the flavour, while ripe pear adds a fruity touch. The cake is finished with a sprinkle of coconut sugar or rapadura for a delightful crunch.

    How to make this healthy yoghurt cake recipe

    Start by preheating your oven and preparing a round cake pan. In a large mixing bowl, whisk or beat together the butter (or macadamia oil), yoghurt, sweetener, eggs, lemon zest, and ginger. Then, gently mix in the dry ingredients: baking powder, bicarbonate of soda, sea salt, and spelt flour. Pour the batter into the tin, arrange the pear slices on top, sprinkle with coconut sugar, and bake for around 40 minutes. The cake is ready when a skewer or toothpick inserted into the centre comes out clean. Remove the cake from the pan once you can handle it and let the cake cool on a wire rack.

    You can also make this into muffins, just reduce the cook time to 25-30 minutes. If you don’t have a round cake pan you could use a loaf pan or square pan too. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

    Serving suggestions and how to store

    Serve this yoghurt cake with a dollop of double cream or crรจme fraรฎche for added richness. Store any leftovers in an airtight container for a few days at room temperature or freeze the cake for later enjoyment.

    Vary this healthy yoghurt cake to suit your dietary needs

    For a dairy-free version, substitute the butter with macadamia nut oil and the yoghurt with coconut yoghurt. If you’re avoiding nuts, use olive oil instead. To make it fructose-friendly, use rice malt syrup and swap the pear for berries, skipping the sugar topping. Gluten-free variations haven’t been tested with this recipe, but try experimenting with your favourite gluten-free flour blend (almond flour with a tablespoon of arrowroot or tapioca starch would be my go-to). You can also make this cake egg-free by using chia egg or aquafaba as substitutes.

    Other flavour options

    This cake recipe is highly adaptable:

    • Lemon Yogurt Cake: Double the lemon zest and add thin slices of lemon on top before baking. You could also add a lemon glaze.
    • Orange Yoghurt Cake: Use orange zest and top with sliced orange, optionally sprinkling poppy seeds on top.
    • Raspberry Yoghurt Cake: Top with fresh or frozen raspberries (or any fresh berries will work too).
    • Apple Tea Cake: Add cinnamon to the batter and top with sliced apple and cinnamon sugar.
    • Spiced Nectarine Cake: Reduce the ginger and add cinnamon, topping with sliced nectarine for a summery twist.

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

    For more delicious, easy to make and healthy cake recipes and sweet treats, click HERE.

    Healthy yoghurt cake - This yoghurt cake has long been a go-to cake of mine, I've always loved the nice moist crumb it produces. It can be varied to so many flavours too. This is a Pear and Ginger Cake.
    Print Recipe
    4.84 from 30 votes

    Pear and Ginger Healthy Yoghurt Cake

    This simple, healthy yoghurt cake is an adaptable basic cake that I know you'll keep coming back to.
    Prep Time10 minutes
    Cook Time40 minutes
    Total Time50 minutes
    Course: Snack
    Servings: 12
    Author: Georgia Harding

    Ingredients

    • 100 g butter or macadamia nut oil -melted
    • 250 g natural, Greek or coconut yoghurt (1ยฝ cups)
    • 170 g rice malt syrup or honey (ยฝ cup)
    • 3 egg/s
    • 1 lemon/s -zest
    • 3 tbsp ginger root -finely grated or 2 tsp ground
    • 2 tsp baking powder
    • 1 tsp bicarbonate of soda
    • ยฝ tsp sea salt
    • 300 g wholemealย speltย flour (2ยฝ cups)
    • 1 ripe pear -cored and thinly sliced
    • 2 tbsp coconut sugar or rapadura

    Instructions

    • Pre-heat your oven to 170โ„ƒ/340โ„‰ (fan-forced). Grease and line a spring form pan/ tin with baking paper. I used a 22cm cake tin.
    • In a mixing bowl or food processor, beat the butter, yoghurt, sweetener of your choice, eggs, zest and ginger until well combined.
    • Add the baking powder, bicarbonate of soda and sea salt and blend again for a few seconds to just combine.
    • Now gently fold in the spelt flour and mix until the flour is just combined. The more you mix this, the heavier the cake will become, so less is certainly best.
    • Pour the batter into the prepared cake tin, top with the pear, sprinkle over the sugar and bake for 40 minutes or until the cake is firm in the middle (a skewer inserted into the middle will come out clean). 
    • Release the springform tin and allow to cool on a wire rack.

    Thermomix

    • Melt your butter 90, 1 min, speed 3. Add theย yoghurt, sweetener of your choice, eggs, zest and ginger and blend 1 minute, speed 4.
    • Add the baking powder, bicarbonate of soda and sea salt mix 5 seconds speed 4.
    • Add the spelt flour and mix 5 seconds, lock the lid, on the flour symbol. Scrape down the sides and fold any uncombined flour as much as you can by hand. You really don't want to over process it, less is best.
    • Pour the batter into the prepared cake tin, top with the pear, sprinkle over the sugar and bake for 40 minutes or until the cake is firm in the middle (a skewer inserted into the middle will come out clean). 
    • Release the springform tin and allow to cool on a wire rack.

    Serve

    • This is so yum served with double cream, or creme fraiche.

    Store

    • In an airtight container for a few days. 
    • It can also be frozen (also in an airtight container).

    Notes

    Dairy-free

    Replace the butter with macadamia nut oil and the yoghurt with coconut yoghurt. If you need it to be nut-free you can use coconut oil, but it will effect the taste and texture (the cake will toughen as it cools). Another option is olive oil.

    Fructose friendly

    Choose rice malt syrup as your sweetener and replace the pear with berries and omit the sugar on top. Take a look at the flavour combo's below.

    Gluten-free

    I haven't tested this with a gluten-free flour as yet. But this Basic Easy Healthy Cakeย recipe is my all time favourite gluten-free cake (but not nut-free). Another great gluten and nut-free cake is my Vanilla Bean Cupcakes (this recipe also makes one large cake).

    White spelt

    You can certainly replace the wholemeal spelt with white spelt flour - this will produce a lighter, less dense cake batter.

    Egg-free

    I also haven't tested this but suspect it will work well with chia egg or aquafaba.

    Another flavour

    So for all of these - omit the ginger and pear.
    • Lemon Yoghurt Cake - double the lemon zest and place very thinly sliced pieces of lemon on top (before baking). This is lovely with the ginger too (your call).
    • Orange Yoghurt Cake - add the zest of one orange and place very thinly sliced pieces of orange on top (before baking). This is lovely with poppy seeds sprinkled on top too.
    • Raspberry Yoghurt cake - top with fresh or defrosted raspberries.
    • Apple Tea Cake - add a tablespoon of cinnamon to the cake batter. Thinly slice one apple and arrange on top. Mix a teaspoon of cinnamon in with the sugar and sprinkle on top.
    • Spiced Nectarine Cake - I reduced the ginger to 1 tbsp and added 1 tsp of cinnamon to the batter. Top with a sliced nectarine (I used one large nectarine).
    ย 

    I'd love to hear how you enjoy this cake - please post any questions or feedback in the comments below or rate this recipe.

    Creamy Potato Apple Soup

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

    Well, thereโ€™s a distinct change in the weather, even here in sunny Queensland, with a little bit of a chill in the air in the evenings and mornings. Itโ€™s the perfect time to bring out comforting recipes like this Creamy Potato Apple Soup. Autumn and winter are my favourite seasons here on the Gold Coast – the skies are blue, the days are dry and sunny, and the crisp air is far more comfortable for me than the sticky humidity of summer (now Iโ€™m sounding like my mother, ha ha).

    Which brings me to this budget friendly, quick and easy to make, nourishing soup. It’s a little winter warmer to mark the change in season as I LOVE me a bowl of soup.

    I actually developed this recipe recently to support a great community program by The Fruit Box called The One Box – whereย fresh produce is purchased directly from local markets and suppliers and distributed to families doing it tough. I worked with a list of the ingredients available in the box and I came up with four recipes (using at least four ingredients available in the box – depending on seasonal availability).ย The Fruit Box then print my recipes onto beautiful designed recipe cards and distribute with the box. So the families receiving the food boxes not only get a box full of nourishment, but some recipe inspiration to turn the goodies into a delicious, nourishing meal.

    So for this recipe, the ingredients I chose from what was available were onion, celery, potato and milk…and this simple soup was born!

    Health benefits

    Potatoes and sweet potatoes provide a healthy dose of fiber, potassium, and vitamin C, supporting immune function. Apples add natural sweetness along with antioxidants, and the broth or stock contributes protien and essential minerals.

    Ingredients

    This soup includes basic ingredients like potatoes, sweet potatoes, Granny Smith apples, and celery, simmered in a broth or stock of your choice and finished with a touch of milk for creaminess.

    How to make this creamy potato apple soup

    In a pan, begin by sautรฉing onion, cloves garlic, and celery in butter or olive oil until soft and fragrant. Add diced potatoes, sweet potatoes, apples, and chicken broth or stock, then season with salt and pepper. Simmer until the vegetables are tender and falling apart. Let the soup cool slightly before blending with milk to achieve a smooth and creamy texture.

    Serving suggestions and how to store

    Serve this apple and potato soup warm with a slice of sourdough bread or a sprinkle of fresh herbs for garnish. It pairs wonderfully with a side salad for a complete meal. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to a month. Reheat gently on the stove before serving.

    Vary this creamy potato apple soup to suit your needs

    For a dairy-free version, use olive oil and a nut-based milk. To make it vegetarian or vegan, choose vegetable stock and follow the dairy-free adjustments. If youโ€™re avoiding onion, substitute it with finely chopped fennel. For a garlic-free variation, replace garlic with a pinch of cumin and cayenne pepper for a subtle, warming spice.

    This Creamy Potato Apple Soup, is a delicious blend of vegetables & apple, coupled with broth & milk, perfect for a winter warmer.
    Print Recipe
    4.67 from 15 votes

    Creamy Potato Apple Soup

    This is a delicious blend of carbohydrate by way of the vegetables and apple, coupled with protein from the broth and milk.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Soup
    Servings: 4
    Author: Georgia Harding

    Ingredients

    • 30 g butter or olive oil
    • 1 large onion/s -peeled and roughly diced
    • 2 clove/s garlic -peeled and sliced
    • 2 stick/s celery -cut into pieces
    • 2 potato/s (medium) (approx. 300g) peeled and diced
    • 1 sweet potato/s (small) (approx. 100g) peeled and diced
    • 2 Granny Smith apple/s (small) (approx.100g) peeled and diced
    • 370 ml chicken broth or stock (1ยฝ cups) or vegetable stock
    • Sea salt and freshly ground black pepper -to taste
    • 60 ml milk (of choice) (ยผ cup)

    Instructions

    • In a large pot add the butter or oil with the onion, garlic and celery. Sautรฉ over a low to medium heat for 5 minutes or so until the onion starts to soften.
    • Add the potatoes, sweet potato, apples and broth or stock. Season with salt and pepper and bring to a high simmer. Cook until the potato is soft and falls apart (when skewered with a knife or fork).
    • Allow to cool a little, add the milk and blend with a stick blender or in blender or food processor until smooth and creamy.

    Thermomix

    • Chop the onion, garlic and celery 5 seconds speed 5.
    • Add the butter or olive oil and cook 5 mins, 100, speed 1.
    • Add the potatoes, sweet potatoes, apple and broth or stock.
    • Cook 15 mins, speed spoon, 100.
    • Remove the lid and allow to cool for 15 minutes. Add the milk and blend 30 seconds, speed 5-6 (take care to gradually increase the speed).

    Store

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

    Make-ahead

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

    Notes

    Dairy-free

    Choose olive oil and a nut milk.ย 

    Vegetarianย and vegan

    Use vegetable stock and for vegan the dairy-free variations.ย 

    Onion-free

    Replace the onion with fennel, finely chopped and sautรฉed as above.

    Garlic-free

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

    I'd love to hear how you enjoyed this soup. You can post a comment below and let me know.ย 

    cream cheese boil

    Chocolate Macadamia Anzac Biscuits

    | After School Snacks, Baked Sweets, Holidays & Entertaining

    This year to mark Anzac day, I thought I’d share this ‘Next-level Anzac’ (thanks Nikki Fisher for the name suggestion). They are still packed full of goodness (with variations to suit those with food intolerance). But there’s something about adding macadamias and a chocolate drizzle that feels very indulgent!ย I present to you myย Chocolate Macadamia Anzac Biscuits – three of my favourite flavours jammed into one delicious bikkie.

    I’m obliged to post a warning – stopping at one may be tough!

    Health benefits

    By using wholemeal spelt flour and rolled oats, these biscuits offer more fibre and nutrients than standard versions. The addition of macadamia nuts provides healthy fats, while using rice malt syrup or honey cuts back on processed sugars. Plus, the homemade chocolate drizzle is free from artificial ingredients found in many store-bought toppings.

    Ingredients

    This recipe uses a combination of wholesome ingredients including oats, spelt flour, macadamias, and dark chocolate. You can swap in almond meal for a gluten-free version or adjust the sweeteners depending on your preferences, making it as versatile as it is delicious.

    How to make chocolate macadamia Anzac biscuits

    Start by melting the butter and sweetener of choice in a large pot, then add bicarb and mix well. Stir in the dry ingredients, and roll the mixture into balls and flatten slightly. Bake until golden, and while they cool, melt the chocolate and coconut oil to drizzle on top. For a shortcut, you can place a square of chocolate directly on the biscuits before baking. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

    Serving suggestions and how to store

    Serve these biscuits as an afternoon treat or pack them in lunchboxes for a homemade snack. Store in an airtight container, and they freeze well for up to a month, making them perfect for batch baking.

    Vary these chocolate macadamia Anzac biscuits to suit your needs

    For gluten-free, swap oats for quinoa flakes and spelt for almond meal. To make them dairy-free, use coconut oil instead of butter, and opt for a dairy-free chocolate drizzle. Vegans can stick with rice malt syrup and choose dairy-free chocolate to enjoy this indulgent biscuit.

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

    Chocolate Macadamia Anzacs - These are the ultimate Anzac Biscuit - a nourishing, low-sugar treat that tastes incredible. The recipe includes a regular and Thermomix method and there are lots of allergy/ intolerance friendly options too. The whole family are going to just love these delicious bikkies.
    Print Recipe
    4.79 from 23 votes

    Chocolate Macadamia Anzac Biscuits

    These chocolate macadamia Anzac biscuits are a twist on the classic Aussie favourite, combining the buttery, chewy goodness of traditional Anzacs with crunchy macadamias and a rich dark chocolate drizzle. Perfect with a cuppa or as a sweet treat, these bikkies will be a hit with the whole family.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Snack
    Servings: 12 biscuits
    Author: Georgia Harding

    Ingredients

    • 100 g butter
    • 85 g rice malt syrup or honey (ยผ cup)
    • ยฝ tsp bicarbonate of soda
    • 2 tbsp coconut sugar or rapadura (this is optional if you need extra sweetness)
    • 120 g wholemealย speltย flour (1 cup approx.)ย or almond meal
    • 50 g desiccated coconut (ยฝ cup approx.)
    • 115 g rolled oats (1ยผย cup approx.) see gluten-free below
    • 60 g macadamia nuts (ยฝ cup) chopped

    Chocolate drizzle

    • 50 g dark chocolate -broken into pieces
    • 1 tbsp coconut oil

    Instructions

    • Preheat the oven to 180โ„ƒ/350โ„‰ (fan-forced)and line a large biscuit tray with baking paper.
    • In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
    • Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.
    • With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. If the mixture feels a little dry, add a tablespoon of water to bring it together.ย 
    • Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).
    • The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
    • Whilst they are baking, melt the chocolate by bringing a small pot of water to the boil. Place the chocolate and coconut oil in a bowl and sit over the hot water, mixing until the chocolate is melted.
    • If you're feeling lazy, you can break the chocolate on top of the biscuit before cooking (not as pretty, but yum none the less).
    • When they are cooked, cool the bikkies on the tray (they will harden as they cool) and then drizzle over the melted chocolate. 

    Thermomix Method

    • Melt the butter and syrup/honey, 1 minute, temp. 90, speed 3.
    • Add the bicarb and mix 10 seconds, speed 3.
    • Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.
    • For the chocolate drizzle, you can grate the chocolate (20 sec, speed 5), add the oil and melt 1 min, temp 50, speed 3.
    • Roll and bake as per above method.

    Store

    • These should be stored in an airtight container and they can also be frozen. 

    Notes

    Gluten and grain-free

    Replace the oats withย quinoa flakes and spelt flour with almond meal. You may have to adjust the amounts so that the mixture is sticky and moist but able to be rolled into balls.

    Dairy-free

    Replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour). They will also toughen as they cool (which is nice for a crunchy biscuit). Choose a dairy free chocolate or raw chocolateย for the drizzle.

    Coconut-free

    Replace the coconut with a heaped tablespoon of almond meal or more spelt.

    Fructose friendly

    Choose rice malt syrup as yourย sweetenerย and omit the rapadura/ coconut sugar. Use 90% dark chocolate for the drizzle (or make your own raw chocolate).

    Vegan

    Chose rice malt syrup as your sweetener and the dairy-free variation.

    Nut-free

    This Anzac Biscuit recipe is divine, nourishing and nut-free. Perfect for the school lunchbox too. My ebook The Well Nourished Lunchbox is 100% nut-free and is full of inspo, click HERE to find out more.
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    I'd love to hear what you think of these - they are my families new favourite treat. Post a comment below and better still 'rate' this recipe so more people decide to make it too.

    Smashed Potato Vegetable Bake

    | Budget Friendly, Make-ahead Meals, Vegetarian, Side dishes

    This smashed potato vegetable bake is a deliciously simple recipe perfect for any occasion. With crispy potatoes, roasted carrots, and prosciutto, this dish is is perfect to serve as a side or main.

    I originally developed this Smashed Potato Vegetable Bake recipe for WellBeing’s EatWell Magazine – a simple, flavoursome take on meat and three veg (with more of an emphasis on veggies). Trust me, thereโ€™s nothing bland about these carrots, peas and crunchy potatoes.

    For some reason when I think of meat and three veg I think back to my days living in Ireland and visiting one of my hubby’s distant aunts who would always serve up meat and three veggies for lunch or dinner when we visited. The veg part was always mashed swede (turnip), mashed potato and carrots or peas. I was a pescatarian back then which used to throw her into such a spin (but I was happy and grateful for the veggies which were always well seasoned and slathered in butter, just the way I like them).

    I love to make this one tray side dish when Iโ€™m entertaining a crowd, itโ€™s a bit more interesting than simple roast spuds.

    Health benefits

    Packed with potassium-rich potatoes and vitamin A-loaded carrots, this bake supports healthy digestion and immunity. Peas add a boost of plant-based protein, while olive oil provides healthy fats. With variations for different diets, it’s a nutritious and adaptable choice for any table.

    Ingredients

    This dish features simple, wholesome ingredients like Kipfler potatoes, carrots, rosemary, garlic, prosciutto, and peas. Optional sour cream or crรจme fraรฎche adds a creamy finishing touch, but there are easy substitutions for dietary preferences, like cashew cream for a dairy-free option.

    How to make this Smashed Potato Vegetable Bake

    Start by boiling the potatoes in a pot until just tender, then drain and crush them slightly on a baking tray with olive oil. Add the carrots, garlic, and rosemary, then season and bake until golden. Add the prosciutto and bake until crispy. Finish by scattering defrosted peas over the top and serving with optional sour cream or crรจme fraรฎche.

    Serving suggestions and how to store

    Serve this dish immediately as a side or main course. It pairs wonderfully with a fresh salad or roasted chicken. To make ahead, reheat in a low oven until warmed through. Leftovers can be stored in an airtight container in the fridge for up to three days.

    Vary this Smashed Potato Vegetable Bake suit your dietary needs

    For a dairy-free option, replace the cream with coconut yogurt or cashew cream. Make it vegetarian by taking out the prosciutto, or go fully vegan by skipping both the prosciutto and dairy, using cashew cream instead. For a garlic-free version, swap garlic for smoked paprika and a pinch of chilli for a flavourful twist.

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

    This Smashed Potato and Vegetable Bake is a simple one dish side that's perfect for a family meal or entertaining a crowd.
    Print Recipe
    5 from 9 votes

    Smashed Potato Vegetable Bake

    This bake is such delicious side dish with lots of lovely flavours and textures. It's great to serve at a BBQ or when entertaining a crowd. Check out the variations below for vegetarian and vegan. 
    Prep Time10 minutes
    Cook Time50 minutes
    Total Time1 hour
    Course: Side Dish
    Servings: 4
    Author: Georgia Harding

    Ingredients

    • 12 Kipfler potatoes - scrubbed clean (or any small potato that roasts well)
    • 4 tbsp extra virgin olive oil - extra virgin (or melted ghee)
    • 12 dutch carrots - peeled and trimmed
    • 1 tbsp fresh rosemary leaves - chopped
    • 4 clove/s garlic - crushed
    • 1ยฝ tsp sea salt - or to taste
    • ground black pepper -to taste
    • 8 slice/s prosciutto
    • 150 g peas (1 cup) frozen
    • 60 g sour cream (ยผ cup) or creme fraiche (optional)
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 200ยฐC/395ยฐF (fan-forced).
    • Boil the potatoes until starting to soften (almost cooked through). Depending upon the size of your potatoes, this will take about 10-20 mins.
    • Drain the potatoes well.
    • Place 2 tbsp of the olive oil into a large baking tray. Add the potatoes and with the back of a fork, partially crush them.
    • Scatter over the carrots, rosemary and garlic.
    • Drizzle with the remaining olive oil and season with salt and black pepper.
    • Bake for 20 minutes then add the prosciutto and cook for a further 15 mins.
    • Defrost the peas by sitting them in boiling water. Drain well.
    • Once the potatoes and prosciutto are crispy, remove from the oven and scatter over the peas.

    Serve

    • Serve immediately with the optional creme fraiche or sour cream.

    Make-ahead

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

    Store

    • Store in an airtight container in the fridge.

    Notes

    Dairy-free

    Replace the cream with coconut yoghurt orย Cashew Cream.

    Vegetarian

    Simply omit the prosciutto

    Vegan

    Omit theย prosciutto and replace the cream with Cashew Cream.

    Garlic-free

    Replace the garlic with ยฝ teaspoon smoked paprika and a pinch of chilli.
    For lots more sides and salad inspo, take a look at my hugely popular ebook โ€˜Well Nourished Sides and Saladsโ€™ - where vegetables become the hero of the dish!
    Itโ€™s great value at just $9.95, click HERE to take a look.

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    I'd love to hear how you enjoy this delicious bake - once again please post your feedback or any questions below G x

    Savoury Veggie Crackers

    | Healthy Lunchbox, Savoury Snacks

    My kids are big veggie lovers now, but this hasnโ€™t always been the case. One of the tricks that really helped along the way was creating fun, nourishing snacks like these Savoury Veggie Crackers. Iโ€™ve written extensively about raising real food loving kids HERE – itโ€™s a topic Iโ€™m super passionate about. I also have a whole chapter in my ebook The Well Nourished Lunchbox dedicated to delicious ways to include vegetables in your childโ€™s diet (as well as over 50 sensational recipes, including loads of savoury cracker options). Click HERE to find out more.

    One thing I know for sure, is the more vegetables your kids eat, the more they will enjoy and be open to eating them. So when my kids were little and reluctant to eat a wide variety of veggies, I used to hide them in everything I cooked, including sweet and savoury baking (as well as presenting them in their whole form throughout the day and with every meal). You can read my thoughts on the benefits and pitfalls of ‘hiding’ veggies for picky eatersย HERE.

    I first made this cracker when my kids were teething (as a rusk of sorts). So I thought I’d re-invent it as a cracker my kids will enjoy now – and it’s safe to say they do! I love adding extra veggies anywhere I can and this ย cracker is really quick and easy to make. I hope you and yours enjoy it too.

    Health benefits

    Spinach adds a wealth of vitamins and minerals, including iron, calcium, and vitamins A and C. Wholemeal spelt flour provides fibre and complex carbohydrates, while optional sesame seeds and nutritional yeast add extra protein, healthy fats, and B vitamins. These crackers are a wholesome alternative to store-bought varieties, which often contain refined ingredients, vegetable oils and additives.

    Ingredients

    These vegan crackers feature a base of wholemeal spelt flour combined with pureed spinach, olive oil, and sea salt for a nutritious and delicious dough. Optional ingredients like garlic granules or garlic powder, sesame seeds and nutritional yeast enhance both flavour and nutritional value.

    How to make these Savoury Veggie Crackers

    To make these crispy crackers, start by blending the spinach and water in a food processor until smooth. Mix in olive oil, salt, sugar, baking powder, and any optional ingredients like sesame seeds or garlic powder. Gradually add the flour, adjusting as necessary until the dough reaches a play-dough-like consistency. Roll the dough out thinly with a rolling pin between sheets of parchment paper, cut into squares with a sharp knife (or a pizza cutter), and bake until crispy.

    Serving suggestions and how to store

    These dairy-free crackers are a great addition to a snack platter or paired with your favourite dip. Store them in an airtight container for up to a week, or freeze them and pop them into lunchboxes straight from the freezer for an easy snack.

    Vary Savoury Veggie Crackers to suit your dietary needs

    For a gluten-free or grain-free version, substitute the spelt flour with a gluten-free or paleo flour. These variations may need additional baking time to crisp up properly. If you’re in the mood for something fun and colourful, try replacing the spinach with beetroot for pink crackers. To make this recipe garlic and sesame-free, simply omit those ingredients.

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

    For more delicious, easy to make healthy savoury snack recipes, click HERE.

    Savoury veggie crackers - These Savoury Veggie Crackers are a delicious, very easy to make and a great way to include a little veggies. They are wheat, dairy, nut and egg-free and have a gluten-free option too.
    Print Recipe
    4.91 from 10 votes

    Veggie Crackers

    These Savoury Veggie Crackers are a healthy and tasty snack option, perfect for lunchboxes or as a crispy, savoury bite with dips or spreads. Made with spinach (or beetroot) for a vibrant colour and a boost of nutrients, these crackers are packed with flavour and can easily be adapted to suit different dietary needs.
    Prep Time10 minutes
    Cook Time25 minutes
    Total Time35 minutes
    Course: Snack
    Servings: 50 crackers
    Author: Georgia Harding

    Ingredients

    • 60 ml water (ยผ cup)
    • 50 g baby spinach (2 large handfuls)
    • 1 tbsp extra virgin olive oil -extra virgin
    • 2 tsp sea salt
    • 1 tsp coconut sugar or rapadura
    • 1 tsp baking powder
    • 2 tbsp sesame seeds -optional
    • 1 tbsp nutritional yeast -optional
    • 1 tsp garlic granules -or powder, optional (I've also used a clove of garlic processed with the spinach too)
    • 200 g wholemeal spelt flour (1ยพ cups approx.) see below for GF

    Instructions

    • Pre heat the oven to 180โ„ƒ/350โ„‰.
    • In a high speed blender mix the water and spinach, scraping the sides until pureed. Thermomix 1 minute, speed 5 (you will need to scrape the sides quite a few times).
    • Add the olive oil, sea salt, sugar, baking powder (and any optional ingredients) and mix together until combined. Thermomix 20 seconds, speed 4.
    • Add the flour and mix until a dough the consistency of play-doh forms (so it holds together but doesn't stick to your hands).
    • IMPORTANT - All whole flours are slightly different in the rate they absorb water. This is the reason white (highly refined flours) are used in processed foods because they bring consistent results. So you may need to adjust the amount of flour (or water) slightly to achieve the right consistency as described above (especially with the GF variation below).ย 
    • Form into a rough disc, place between two sheets of baking paper (or silicone sheets). I use 'If you Care' brand of baking paper, it's very non stick and can even be reused (it's that good).
    • Roll until VERY thin (1-2mm). If they aren't thin enough they won't crisp up so keep rolling until the dough stops expanding. Remove the top piece of parchment and cut the dough with a pizza cutter or plastic ruler (my new way to get the squares nice and even).ย 
    • Lift this carefully onto a baking tray. 
    • Bake for 20-25 minutes. I find the outside rows cook quicker than the inside squares so I often take it from the oven at 20-25 minutes, remove the outer rows and return the middle crackers which are still not crisp enough to the oven for 5 minutes or until they are dry and crunchy.

    Store

    • In an airtight container. They can also be frozen and packed into the lunchbox (from frozen). 

    Notes

    Gluten or grain-free

    I've recipe tested these crackers with both gluten-free and paleo flours (both are also nut-free). I found these needed extra time in the oven to crisp up.ย 

    Beetroot (pink crackers)

    Replace the spinach with 50g of raw beetroot (about half a small beetroot), peeled and diced. This makes for little pink crackers.ย 

    Garlic and sesame-free

    Simply omit from the recipe.
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    I'd love to hear how you enjoyed these - post your feedback in the comments below.ย 

    Healthy Chocolate Caramel Muesli Bar

    | Healthy Lunchbox, After School Snacks, Baked Sweets

    I have a sneaking suspicion that this weeksย Chocolate Caramel Muesli Bar is going to be popular. I’ve had a few requests for a healthy caramel slice recipe and though it looks nothing like the sugar laden three layer slice, it is a super delicious, nourishing caramel choc treat.

    As a kid I spent every weekend at my nan’s house and we cooked and baked together- a lot! Most of my childhood memories are centred around tending to our chickens and ducks, digging for potatoes (my favourite job as the kids in my favourite Enid Blighton book ‘The Faraway Tree’ used to dig for new potatoes) and long sessions of cooking in her old wood-fired stove, always experimenting, always creating ‘new’ recipes and searching for delicious flavour combo’s.

    However as an adult, whilst I’ve always loved cooking meals, it wasn’t until I had kids (and they started school) that I baked again. Once my youngest noticed all the biscuits and crackers her friends had in their lunchbox (and wanted the same) I realised the only thing I could do was to get my bake on again. The rest they say, is history!

    A healthy-ish treat

    I always try to inject as much nutrition as I can into all of my recipes, including sweet treats. I’ve made this Chocolate Caramel Muesli Bar wheat-free and nut-free so it’s good for a school lunchbox snack. The seeds and wholegrains really help to add protein, fibre, good fats and a bit of sustenance to this sweet treat. The cacao adds antioxidants, and using rice malt syrup or honey as a sweetener helps avoid the refined sugars typically found in store-bought bars. My kids feel like they’ve hit the jackpot with this slice – it’s a new favourite.

    Ingredients

    The base of this sticky muesli bar recipe is made with pantry staples including butter, oats, spelt flour, mixed seeds, and cacao powder. The caramel layer is a simple mix of rice malt syrup (or your preferred sweetener), coconut milk, and a pinch of sea salt for balance. Itโ€™s all-natural, with no preservatives or artificial ingredients.

    How to make Healthy Chocolate Caramel Muesli Bar

    To make these bars, youโ€™ll start by cooking a simple sweet caramel sauce in a small saucepan while mixing the base ingredients. Press most of the oat mixture into a baking pan lined with baking paper (parchment paper), layer with the gooey caramel, then crumble the remaining oat mix on top. Bake until golden, let it cool, and refrigerate to firm up before slicing into bars.

    Serving suggestions and how to store

    These bars are perfect as a snack and in the school lunchbox. Store them in an airtight container in the fridge, or freeze for longer storageโ€”theyโ€™re great to pack in a lunchbox straight from the freezer.

    Vary this healthy chocolate caramel muesli bar to suit your needs

    For a gluten-free version, simply swap the spelt flour for gluten-free flour and the oats for quinoa flakes. To make it dairy-free, replace the butter with coconut oil. You can even add nuts like hazelnuts or pecans for a nuttier twist, or use regular cream if youโ€™re not avoiding coconut.

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

    For more delicious, easy to make healthy bars, slices and sweet treats, click HERE.

    Chocolate caramel muesli slice - This Chocolate Caramel Muesli Bar is a delicious, nut-free, whole foods lunchbox treat. It's easy to make and has variations for gluten and dairy free too.
    Print Recipe
    4.80 from 68 votes

    Chocolate Caramel Muesli Bar

    This healthy Chocolate Caramel Muesli Bar is a delicious, wholesome treat that satisfies your sweet tooth. Packed with oats, seeds, and a thin layer of caramel, itโ€™s the perfect snack for school lunches or a snack. Plus, it's super easy to make!
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Course: Snack
    Servings: 18 slices
    Author: Georgia Harding

    Ingredients

    Base / crumble

    • 125 g butter -cubed
    • 170 g rice malt syrup, honey or maple syrup (ยฝ cup)
    • ยฝ tsp bicarbonate of soda
    • 120 g mixed seeds (1 cup approx.) I used sunflower seeds and pepitas
    • 120 g wholemealย speltย flour (1 cup)
    • 200 g rolled oats (2 cups) or quinoa flakes (or a mixture)
    • 30 g cacao powder (4 tbs approx.) unsweetened Dutch process or raw

    Caramel

    • 115 g rice malt syrup, honey or maple syrup (โ…“ cup)
    • 120 ml canned coconut milk (ยฝ cup) preferably full-fat, I use Ayam brand
    • 1/8 tsp sea salt

    Instructions

    • Pre-heat the oven to 180โ„ƒ / 350โ„‰ (fan-forced).
    • Begin with the caramel.
    • In a small saucepan mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken. Remove from the heat and allow to cool (it will further thicken as it cools).
    • Whilst the caramel cooks/cools, make the slice.
    • In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.
    • Place the seeds in a food processor and grind into a meal. Add the flour, oats (or quinoa flakes) and cacao and mix until well combined.
    • Add the butter/ sweetener mix and process to combine. The mixture should come together into a coarse dough.
    • Line a small tin (27cm x 18cm) with baking paper. Press โ…” of the mixture into the base of the tin and press down very firmly with wet hands. I like to make sure the outer edges sit a little higher than the middle so I get an even coverage without the caramel making its way down the sides.ย 
    • Top with the caramel. It is not a thick layer as a traditional slice would be, rather a randomly gooey, thin layer. More caramel means a lot of sugar which is why I've kept it minimal. 
    • Crumble the remaining dough over the caramel pressing lightly.
    • Bake for approximately 20 minutes or until just golden brown.
    • Allow to cool in the pan, refrigerate until firm and then cut into slices (chilling it allows for it to be sliced without crumbling).

    Thermomix Method

      Caramel

      • Heat the sweetener, coconut milk and sea salt, 10-15 minutes, temp varoma, speed 3 (cap ajar or off so the steam can escape) or until it thickens (this can vary a bit). You can set this aside to cool and use the bowls without washing it. 

      Base

      • Grind your seeds and set aside. No need to rinse the bowl.
      • Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3. 
      • Add the rest of the base ingredients and the butter/sweetener and mix 15 seconds, speed 4. You may need to scrape the sides a few times to fully combine.
      • Assemble as above.

      Store

      • Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen.

      Notes

      Gluten-free

      Substitute the spelt for gluten-free flour and the oats with quinoa flakes (rolled quinoa). Many fans have reported this is great made with buckwheat flour.ย 

      Dairy-free

      Substitute the butter with coconut oil.

      Vegan

      Chose rice malt or maple syrup as your sweetener. Substitute the butter with coconut oil.

      Nutty

      The seeds can be substituted with any nuts. I love this with chopped hazelnuts or pecans or walnuts.

      Coconut-free

      Replace the coconut milk in the caramel with regular cream.ย 
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      After more healthy lunchbox inspiration?

      My best selling ebook The Well Nourished Lunchboxย has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness!
      Click HERE to find out more about this fabulous ebook (and read the many, many reviews).

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      I'd love to hear how your kids like this slice? I have a feeling it is going to be very popular. Comment and/or rate this recipe below (it really helps my recipes to reach more people so thanks in advance).ย 

      Detox Ice Blocks

      | After School Snacks, Ice-blocks

      At this time of year, Iโ€™m trying my hardest to wean myself and my kids off the sweet stuff (itโ€™s been a very indulgent festive season) while really refocusing on including as many veggies in our diet as possible. One of my favourite ways to do this is with these detox ice blocks – a simple, refreshing treat that feels indulgent but is actually packed with goodness. Right now my main aim is to load as much nourishment into our meals and snacks as possible, leaving little room (or desire) for anything else. The plan is to have us all back on track in time for school to start again in a couple of weeks (read more here about why kids fall into the trap of craving processed foods).

      The weather these past few weeks in QLD has been really hot and the kids have been asking for ice blocks after big mornings in the sun nipper/swim training. So I thought I’d whip something up that’s not only delicious, but helps them refuel and rehydrate. I freeze these in my low tox stainless steel iceblock moulds.

      The nutrient dense veggies are well hidden behind the sweetness of the fruit. I personally don’t add in the extra sweetener, but taste the mixture prior to freezing and decide if you think you need to add it.

      Health benefits

      Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). Zucchini (also know as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium.

      PS – I’ve written before about using smoothies to include extra vegetables in your diet (and therefore more nourishment), read more HERE if you’d like more inspiration for ‘hiding veggies’.

      Ingredients

      The key ingredients in this refreshing treat include beetroot, strawberries or raspberries, banana, zucchini, and coconut water. You can customise it by adding a protein powder for an extra boost, swapping the coconut water with nut milk, or using full-fat natural yoghurt for a creamier texture. This versatile recipe can also be made without banana by using mango instead.

      How to make Detox Ice Blocks

      To make these healthy treats, simply blend the beetroot, berries, banana, zucchini, and coconut water in a high-speed blender until smooth. Pour the mixture into ice block molds and freeze until set. If you’re using a Thermomix, blend on speed 9 for about 60 seconds, scraping the sides as needed.

      Serving suggestions and how to store

      Once set, these ice blocks make a delicious and hydrating snack or treat. Store any leftovers in the freezer, and enjoy them whenever you need a refreshing detox boost. You can also make a batch ahead of time for a weekโ€™s worth of healthy snacks.

      Vary Detox Ice Blocks to suit your dietary needs

      This detox ice block recipe is easy to adjust for various dietary needs. For a coconut-free version, simply swap the coconut water for nut milk. If you’re looking for a creamy version, replace the coconut water with full-fat natural yogurt or coconut yogurt. You can also replace the banana with mango for a different twist, or add a scoop of clean protein powder for an extra protein boost.black pepper, lemon juice digestion immunity vitamin c flavor ice cube tray ice cubes compounds favourite way freshย 

      These Detox Ice Blocks include 2 serves of veggies and are perfect for a refreshing, nutrient-packed treat.
      Print Recipe
      5 from 9 votes

      Detox Ice Blocks

      These simple ice blocks include two veggies in this delicious, nourishing treat.
      Prep Time5 minutes
      Cook Time1 hour
      Total Time1 hour 5 minutes
      Course: Snack
      Servings: 6
      Author: Georgia Harding

      Ingredients

      • 1 small beetroot -raw, peeled & quartered
      • 250 g strawberries or raspberries (2 cups) fresh or frozen
      • 1 banana/s
      • ยฝ small zucchini/s -quartered
      • 250 ml coconut water (1 cup)
      • 85 g rice malt syrup, honey or maple syrup (ยผ cup) optional

      Instructions

      • In a high powered blender, blend all of the ingredients until smooth.ย If using a Thermomix, 60 seconds, increasing slowly to speed 9 (scrape the sides).
      • Divide between ice block moulds and freeze until set firm. 

      Notes

      Coconut-free

      Replace the coconut water with a nut milk.

      Make it creamy

      Replace the coconut water with full-fat natural yoghurt or coconut yoghurt.ย 

      No banana

      Replace the banana with mango.

      Add Protein

      I often add a scoop of a wholefoods protein powder. GoodnessMeย have a fabulous selection of clean protein powders, you can take a lookย HERE.

      TIPS

      • I've set these ice blocks in brilliant (and low-tox) stainless steel ice block moulds which you can shop for HERE.ย 
      • This recipe also makes a delicious smoothie (just add a cup of ice prior to blending it).ย 

      ย 

      I hope your family loves this recipe. Post any questions or comments below.ย 

      Chocolate Fudge Wreath

      | Holidays & Entertaining, Desserts

      I try to make all of my recipes as simple and fuss-free as possible and this decadent chocolate fudge cake is no exception. It has a moist, dense texture and is very, very chocolatey so a little goes a very long way.

      I’ve made it festive by creating Chocolate Fudge Christmas Wreath and whilst it looks a bit fussy to make, it couldn’t be easier. It’s certainly not an everyday treat, rather a special occasion dessert.

      As I’ve mentioned many times, my nan instilled a love of cooking in me from a very early age. My earliest memories of my childhood are of cooking with her in her big old kitchen (which was complete with a wood fired oven). I also remember cooking with chocolate, always Plaistowe’s dark chocolate as she had worked for many years in the Plaistowe’s Chocolate Factory in West Perth (so I’ll attribute my love of dark chocolate to my nan also). This recipe is based on one of her go-to cakes, she called it the ‘fours’ cake as it has four ingredients, 4 blocks of chocolate, 4 eggs and a cup each of cream and caster sugar. Cooking it in a ring tin I find helps this dense cake set best.

      This recipe is right up there with my Raspberry Coconut Slice for taking me back to my nans kitchen and the endless hours we spent tinkering there. I don’t make this very often as the sweet stuff doesn’t sit too well with me these days, but if I have a big crowd to impress with an indulgent but easy to make dessert, then this is an absolute fave. I hope you love it too.

      Health benefits

      Using dark chocolate with a high cocoa content provides antioxidants and is lower in sugar than milk chocolate. Coconut milk adds creaminess while offering healthy fats, and eggs contribute to the cakeโ€™s structure, providing protein.

      Ingredients

      There’s just four ingredients in this chocolate fudge cake recipe include dark chocolate, coconut milk, and a choice of sweetener (rice malt syrup, honey, or maple syrup). The cake is topped with whipped cream, fresh berries, and a berry sauce, making it an indulgent yet balanced dessert. Optional ingredients like roasted hazelnuts or liqueurs like Frangelico can elevate the flavour even more.

      How to make this chocolate fudge wreath

      Start by melting the chocolate, coconut milk, and sweetener together, then blend in the eggs to create a smooth batter. The cake is baked in a steam bath, which helps it stay moist and fudgy. Once cooled, invert the cake onto a serving platter and decorate with whipped cream, berries, and mint leaves. Serve with a side of fresh berry sauce.

      Serving suggestions and how to store

      This chocolate cake is best served at room temperature to allow the rich chocolate flavours to shine. Pair it with the berry sauce to balance the richness. Store any leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.

      Vary this chocolate fudge to suit your dietary needs

      For a dairy-free option, use dairy-free chocolate and serve with coconut cream or coconut yogurt. If you’re coconut-free, simply replace the coconut milk with regular cream. You can also make an adult version by adding a splash of Frangelico or Kahlua for a boozy twist. This really is the best chocolate cake recipe.

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

      For more delicious, festive healthy dessert recipes, click HERE.

      Healthy Chocolate Fudge - four ingredients for a great Christmas dessert
      Print Recipe
      4.77 from 47 votes

      Chocolate Fudge Wreath (four ingredient dessert)

      This Chocolate Fudge Wreath is a decadent and rich dessert that's perfect for festive celebrations or any special occasion. The combination of dark chocolate, coconut milk, and eggs creates a dense, fudgy cake that pairs beautifully with a fresh berry sauce and whipped cream. With its festive wreath shape, this dessert is sure to be a showstopper at your table.
      Prep Time10 minutes
      Cook Time45 minutes
      Total Time55 minutes
      Course: Dessert
      Servings: 12
      Author: Georgia Harding

      Ingredients

      • 400 g dark chocolate – broken into pieces
      • 270 ml canned coconut milk – full-fat
      • 85 g rice malt syrup, honey or maple syrup (ยผ cup)
      • 4 egg/s – large

      Topping

      • 300 ml cream -whipped
      • 185 g strawberries or raspberries (1ยฝ cups) for berry sauce
      • Fresh berries and mint leaves -to decorate
      Metric – US Customary

      Instructions

      • Preheat your oven to 180ยฐC/350โ„‰ (fan forced).
      • Grease a ring cake tin really well (with butter or coconut oil). In this pic I used a 25cm bundt tin.ย If your tin is old or not non-stick, you may want to add in baking paper tags to help to leaver it out of the tin.
      • Bring a small pot of water to boil, turning it down to a low simmer. Place the chocolate, coconut milk and sweetener into a large stainless steel bowl and sit over the pot. Stir until the chocolate has melted and the ingredients are well combined. Remove from the heat and set aside, allow to cool to luke warm.
      • Once it's cooled (enough so you can hold your finger in the mix (I know you want to lol), beat the eggs into the chocolate mixture and mix until well combined.
      • Pour the mixture into your prepared, well greased ring tin. Place the tin in a deep roasting dish and pour hot water into the roasting dish until the water level is about half to two thirds the way up the sides of the ring tin. You are making a basic steam bath here and the moist air helps this cook through, whilst keeping it lovely and moist.
      • If you happen to have a ‘steam’ oven, you can simply cook it in this (without the steam bath). 
      • Bake for about 35-45 minutes or until the batter is set firm.
      • Leave to cool at room temperature then store in the fridge overnight or until ready to serve.
      • Once ready to serve, bring back to room temperature and remove from the tin by inverting onto a serving plate. If you have trouble removing, shake the tin and sit the tin in hot water for a minute to loosen it. I just jiggle/ tap it on the bench and sit in hot water until it releases (be patient, it can take a few tries).ย 
      • Make a berry sauce by blending the fresh strawberries and/ or raspberries until smooth. You can strain the seeds from the coulis if you prefer a very smooth sauce (I personally don't bother). Put aside in a small serving jug (this can also be made ahead if you like). This sauce really helps cut through the richness of the cake.
      • Now get creative and decorate the wreath with whipped cream, berries and mint. 
      • Serve with the berry sauce in a side jug immediately (or return to the fridge again until ready to serve). 

      Thermomix Method

      • Preheat your oven to 180ยฐC/350โ„‰.
      • Grease a ring cake tin really well (with butter or coconut oil).
      • Grate the chocolate 30 seconds speed 8. Add the coconut milk and sweetener and heat 50โ„ƒ, 2 minutes, speed 5.
      • Once the mixture has cooled a little (to 37), add the eggs and mix 30 secs, speed 4 or until well combined.
      • Follow the rest of the method above.

      Store

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

      Notes

      Dairy-free

      Use a dairy-free chocolate and serve with coconut cream or coconut yoghurt.

      Coconut-free

      Replace the coconut milk with cream.ย 

      Hazelnut

      I sometimes add roasted hazelnuts. Roast the nuts and then rub the skins off before roughly chopping and stirring into the batter. You can use any nut, but I think chocolate and hazelnut are a match made in heaven.ย 

      Adult version

      I have also made this over the years with Frangelico and Kahlua – 30-60ml mixed in with the eggs.ย 
      ย 

      I’d love your feedback on this beautiful recipe. Wishing you a very Merry Christmas – I hope you have found loads of deliciousness here at Well Nourished to inspire a wonderful Christmas Day feast!