Salty haloumi, sweet apple, nutty almonds, and charred cauliflower combine to create this well balanced, flavour packed salad. It’s a brilliant Spring salad and perfect for lunch or dinner but you can even try it for breakfast with a poached egg or two on top. It’s gluten free, low lactose and vegetarian and can be made vegan by omitting the haloumi.
This soup is comforting, healthy, quick and nourishing, but above all, delicious. It is gluten free and dairy free and can be made vegan. The miso broth and the seaweed create a basic miso soup but the rest of the ingredients can be adapted to suit your tastes and dietary needs. Try different vegetables such as broccolini, zucchini and mushrooms and experiment with other proteins such as soft boiled eggs, tempeh or tofu, salmon, white fish or pork fillet.
This recipe is a staple winter breakfast that offers a perfect combination of healthy carbohydrates (from the oats and apples), good fats (from the tahini and yoghurt) and protein (from the flaxseed and yoghurt) as well as a good dose of fibre and omega 3. It is filling, satiating and tastes SO good.
Use the porridge recipe as a base and experiment with toppings. The flavour combinations are quite literally endless!
Traditional karidopita is definitely an indulgence. It is usually made with breadcrumbs, lots of butter and sugar. This variation uses rice malt syrup and raw honey for sweetness and contains a lot less butter than traditionally used. Ensure you use a good quality butter – we recommend an organic and grass fed variety. This recipe is gluten free, grain free, paleo and lactose free and is easily adaptable to be dairy free. It is full of warming spices and an earthiness that makes it a perfect winter dessert.
The classic Hummingbird Cake is given a makeover in this grain-free version. Thanks to the nut meals that replace flour, the mashed banana and the crushed pineapple, the cake remains deliciously moist even without the addition of any oil or butter.