Tapioca Pudding
Tapioca Pudding
  • 1 cup of tapioca pearls
  • 400g can of organic coconut cream
  • 1 cup of filtered water
  • 2 teaspoons coconut sugar
  • Mixed berries, or other fruit


Soak the tapioca pearls, or "soga", in a large bowl of water for 2 hours. Strain the tapioca in a fine sieve.

Cook the tapioca in boiling water for 10 minutes or until the tapioca turns clear. Drain the tapioca in the sieve.

Over low heat, add the coconut cream, water and coconut sugar and cook, stirring, for 5 minutes, allowing the sugar to dissolve.

Add the tapioca to the coconut cream mixture and gently stir until combined.

Allow the tapioca mixture to cool then place in the fridge in an airtight container.

Serve the tapioca pudding with fresh berries, mango, passionfruit or banana.

"This recipe for Tapioca Pudding is rich in coconut, a healthy dessert that is gluten free and not too sweet."
Blackforest Balls
By Ciara Polonsky
Blackforest Balls
  • 1 cup overnight soaked raw nuts (almonds, cashews, macadamias, brazil nuts, or a mixture)
  • ½ cup buckwheat
  • 2 tablespoons raw cacao powder
  • 2 tablespoons mesquite powder
  • 1 handful of soaked goji berries
  • 2 tablespoons cacao nibs
  • 2 tablespoons coconut oil
  • 1 tablespoon Mayver's hazelnut and cacao spread


Blend the raw nuts, buckwheat, raw cacao powder and mesquite powder.

Fold the goji berries, cacao nibs, coconut oil and hazelnut and cacao spread into the mixture.

Hand roll the mixture into balls.

Coat the outside of the blackforest balls with mesquite powder (optional).

Place the blackforest balls in an airtight container in the freezer.

Enjoy your real sugar free snack!

"These delicious blackforest balls are not only sugar free, they're also gluten free and vegan."
Raw Chocolate
By Tiffaney Nish, B.HSc, ANutr
Vegetable Walnut Loaf with Miso & Mushroom Gravy
  • 125g raw cacao butter (chopped evenly)
  • 4-6 tablespoons raw cacao powder
  • 2-4 tablespoons coconut nectar (or rice malt syrup if you're fructose free, with a few additional drops of stevia to taste)
  • Pinch of sea salt or rock salt
  • Whisper of cinnamon


In a dish over some gently simmering water, melt your cacao butter. The lower the heat the better it retains the raw quality.

Add your cacao powder (start small, you can always add more), and stir with a plastic spatula (wood may contain moisture).

Add your sweetener until the desired taste is achieved. Start small and taste as you go (you want the bitter aftertaste on the top palate to dissipate).

Sprinkle in the salt and cinnamon.

If desired, add flavours such as pure peppermint or orange oil, or add chopped nuts, coconut or goji berries, or keep it traditional.

To find out more about cacao and why you should choose cacao over cocoa, have a read of this article: Cocoa vs Cacao.

"This raw chocolate recipe using raw cacao not only tastes delicious but is also good for you and full of antioxidants."
Poached Pear
By Raine Dinale
Poached Pears
  • 4 ripe generous sized pears
  • 3 cups grape juice
  • 2 cups of port

Peel the pears, leaving the storks on.

Pour grape juice and port into a casserole dish or baking dish with a lid.

Place the pears in the dish – the liquid should ¾ cover them. Put the lid on.

Bake the pears in a 180°C moderate oven for approximately 3 hours.

Every hour change the position of the pears (lie them down on each side). The port and grape juice should grow thicker and evaporate.

Serve with a decorative mistletoe attached to the stork and some vegan ice cream. Serves 4.

"These delightful poached pears would make a great addition to the Christmas table, particularly for all the vegans out there!"
Vegetable Walnut Bake with Miso & Mushroom Gravy
By Raine Dinale
Vegetable Walnut Loaf with Miso & Mushroom Gravy
  • 2 cups crushed walnuts (with mortar and pestle)
  • 1 onion, finely chopped
  • 1 cup wholemeal breadcrumbs
  • 2 cups mashed tofu
  • 2 cups grated sweet potato
  • 1 bunch asparagus, finely chopped
  • 2 tablespoons of Miso (dark or light)
  • 1/3 cup soy sauce
  • 1 cup water
  • Mixed herbs, fresh or dry
    Miso & Mushroom Gravy:
  • 1 tablespoon of Miso
  • ½ cup soy sauce
  • Water to taste (keep adding water if too salty)
  • 1/3 onion, chopped in half rings
  • Olive oil to taste
  • 1 large mushroom, chopped
  • 1 ½ tablespoons wholemeal flour
  • Water


Preheat the oven to 180°C.

Mix the walnuts, onion, breadcrumbs, tofu, sweet potato and asparagus in a bowl. In a separate bowl, mix the miso, soy sauce and water into a paste and then add the paste to the main ingredients. Stir in the herbs.

Line a medium sized baking dish or casserole dish with a little olive oil (to prevent sticking) and put the mixture into the dish. Bake for 45-60 minutes at 200°C.

Miso & Mushroom Gravy:
Sauté the onions in the olive oil, add the chopped mushrooms and cook until the onions are golden.

Add the miso and soy sauce to the mix and then add water to taste – make sure the water takes the salty taste away. Cook until all flavours are blended

Make a thickening paste with the flour and water. Add the thickened paste to the gravy.

Pour the gravy over the Vegetable Walnut Loaf. Serves 4.

"Just because you're vegan doesn't mean you can't enjoy a Christmas feast! Try this fabulous Vegetable Walnut Bake with Miso and Mushroom Gravy for a happy vegan Christmas."
Banana & Coconut Flour Muffins
Banana & Coconut Flour Muffins
  • ½ cup organic coconut flour
  • 2 bananas
  • 6 organic pastured eggs
  • 4 tablespoons raw honey
  • ½ teaspoon vanilla essence
  • 5 tablespoons organic coconut oil
  • Handful of dark chocolate nibs or walnuts
  • ½ teaspoon baking powder
  • Pinch of salt


Preheat the oven to 220ºC.

Sift the coconut flour, baking powder and salt in a bowl. It is very important that the coconut flour is sifted.

In a separate bowl, blend the eggs, melted coconut oil, honey and vanilla essence.

Mix the wet and dry ingredients together, making sure you remove all the lumps

Mash the bananas and then fold them into the mixture. Add dark chocolate nibs or walnuts, depending on your taste.

Line a muffin tray with paper muffin cases. Spoon the muffin mixture into the muffin cases making sure they're about ¾ full.

Bake the muffins for 20-25 minutes. Makes 12 muffins.

"These coconut flour banana muffins are great gluten free snacks that are also sugar free, not too dense, super healthy and they taste delicious!"
Potato and Leek Soup
Potato and Leek Soup
  • 1 tablespoon coconut oil
  • 20g organic butter
  • 3 leeks (white and light green part only)
  • 1 medium onion
  • 1 kg potatoes, chopped and washed with the skin left on!
  • 2 garlic cloves, crushed
  • 1L homemade chicken or vegetable stock
  • 3 cups purified water
  • 1 cup organic milk (optional)
  • ½ teaspoon cumin
  • ½ teaspoon nutmeg
  • Himalayan sea salt
  • Crushed black pepper


Heat the coconut oil and butter in a large saucepan over medium heat. Add the leek and onion, toss, cover and cook until soft. Reduce the heat and then add the garlic, cumin and nutmeg until fragrant.

Add the potato and stir to coat. We prefer to leave the potato skin on as it is rich in iron. Add the stock and water. Cover and bring to a low boil. Simmer for 25-30 minutes with the saucepan partially covered. Set aside the soup for 10 minutes to cool.

Using a handheld blender, gently blend the soup until smooth. You can leave some potato chunks if you prefer a chunky soup.

Lightly heat the soup for another 5 minutes. Add the milk if you prefer a creamy soup. We often go without milk and it is still creamy and delicious.

Season with salt and pepper.

We served the potato and leek soup with steamed artichoke with a lemon and olive oil dipping sauce, and kale chips roasted with sea salt.

"This healthy version of your classic potato and leek soup is incredibly flavoursome with hints of cumin and nutmeg, and really easy to make."
  • 3 tablespoons coconut oil
  • 4 tomatoes
  • 1 large onion, chopped
  • 1 red capsicum, diced
  • 1 eggplant, diced
  • 1 bunch broccolini, chopped
  • 1 zucchini, cut in strips
  • 1 carrot, cut in strips
  • 1 tablespoon tomato puree
  • 2 garlic cloves, crushed
  • ½ tablespoon chopped fresh thyme
  • 2 tablespoons fresh basil


Cut a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin off the tomatoes and discard. Dice the tomatoes into medium chunks.

Heat the coconut oil in a deep frying pan over medium heat and add the onion. Cook until glassy then add the capsicum, carrot, zucchini and broccolini and cook for 5 minutes.

Transfer the vegetable mix to a plate and set it aside. Cook the eggplant in the same pan cook over medium heat for 5-6 minutes.

Return the other vegetables to the pan and then stir in the tomato puree. Add the thyme and the chopped tomato flesh.

Reduce the heat to low, cover and cook for a further 15 minutes, stirring occasionally. Lastly, stir in the fresh basil and crushed garlic.

You can serve the ratatouille on its own, over rice or fresh pasta, or as a side dish.

"This rich tomatoey Ratatouille is super healthy and full of fresh organic vegies, including eggplant, capsicum, carrot and broccolini."
Baked Salmon with Vegies
By Cassie Lazar-Walsh
Baked Salmon with Vegies
  • 4 Salmon steaks with skin & de-boned
  • 2 bunches Brocolli, chopped
  • 2 cups Brussel sprouts
  • 1 Leek, chopped
  • 2 Celery sticks, diced
  • Gourmet Morsels Macadamia & Lemon Myrtle Dukkah
  • Olive oil
  • 1 teaspoon crushed Garlic


Pre-heat the oven to 200°C.

Lightly grease an oven tray with olive oil. Place salmon onto oven baking tray with the skin side down.

Drizzle a small amount of olive oil over salmon to keep moist and act as natural glue, and then sprinkle macadamia and lemon dukkah over the top.

Bake for 25-30 minutes, or until salmon is cooked through.

Whilst the salmon is baking, steam vegies over boiling water on the stove & add crushed garlic. Steam vegies until soft & cooked through.

Serve the baked salmon with vegies, season if needed.

"This healthy Mediterranean Baked Salmon with steamed vegies is light and delightful and high in omega-3s and antioxidants. You can also substitute the broccoli and brussel sprouts with your other favourite greens."
Chia Pudding
Coconut Milk Chia Pudding
  • 1 cup organic coconut milk
  • 1 ripe banana
  • 1/2 cup fresh berries
  • 2 tablespoons chia seeds
  • ¼ cup water
  • ½ teaspoon vanilla essence
  • 1 teaspoon coconut sugar (if desired)


Put the coconut milk, water, chopped banana, vanilla essence and coconut sugar in a blender. Blend well.

Put the mixture in a bowl or glass jar, add the chia seeds and mix well so that the chia seeds are distributed evenly.

Pour into glasses, cover and refrigerate for at least 4 hours. Serve with your choice of berries. Serves 2.

"An enticing blend of coconut milk, banana, fresh berries and the gelatinous chia seeds."
Vegetable Tortilla
Vegetable Tortilla
  • 3 large potatoes
  • ¼ Japanese pumpkin
  • 1 zucchini
  • 1 eggplant
  • 1 onion
  • 6-8 pastured eggs
  • 2 tablespoons raw butter
  • Himalayan rock salt
  • Freshly ground black pepper


Peel and roughly chop the potatoes and pumpkin. Boil for 10 minutes until "al dente".

Slice and salt the eggplant, leave for a few minutes then cut into cubes. Chop the onion into slices. Put 1 tablespoon of the butter into a frying pan, then add the onions. Add the eggplants, allow to sauté. Chop the zucchini into shredded pieces, add to the frying pan.

Whisk the eggs lightly in a large bowl, add salt and pepper to taste. Add the cooked pumpkin, potatoes, eggplant, onion and zucchini into the egg mix. Stir to coat.

Put 1 tablespoon of butter into a deep frying pan, make sure it completely coats the pan, then pour the mixture in. Make sure the egg covers the veggies. If not, add a bit more egg (whisked). Allow to cook over medium heat for 5-10 minutes until the egg is half cooked.

Use a spatula to loosen the tortilla from the pan. Place a large plate upside down over the frying pan, then carefully turn the pan upside down, holding it to the plate. Once the tortilla is on the plate, slide it back into the pan.

Continue cooking for another 5-10 minutes until cooked all the way through (test with a knife). Use the same method as above to transfer the tortilla onto a plate. Cut into slices and serve with salad. Serves 6-8.
"This is a modern take on a traditional Spanish tortilla (potato omelette)"
Wild Black Rice Salad
Wild Black Rice Salad
  • 1 cup organic wild black rice
  • Pumpkin chopped into small cubes
  • Green vegetable such as broccoli, asparagus or green beans
  • 1/2 cup almonds
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar (eg. apple cider)
  • Raw honey to taste (about 1 tablespoon)


Boil the rice for around 30 minutes. (You can find wild black rice at most health food stores, markets and other specialty food stores).

Meanwhile, lay the pumpkin cubes on an oven tray, sprinkle a little oil, sea salt or rock salt and freshly grinded black pepper over the pumpkin. Place in a hot preheated oven for 20-30 minutes until cooked.

Lay out the almonds on a separate tray and place in the oven for no more than 10 minutes. Steam the asparagus or other green veggies for a few minutes.

Whisk the lemon juice, vinegar, and raw honey in a bowl, gradually adding the oil as you whisk the mixture. Season the dressing with salt and pepper.

Allow the black rice to cool, then mix the rice, pumpkin, almonds, asparagus and dressing together in a large bowl. Season and serve.
"This organic wild black rice salad is a myriad of textures. The lemon dressing gives it a lovely hint of sweet and sour, which complements the crunchiness of the toasted almonds."
Banana Coconut & Walnut Smoothie
Prawn and Feta Cocktail
  • 1 ½ bananas
  • ½ cup organic coconut milk
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic coconut oil
  • 1 teaspoon cinnamon
  • ¼ cup walnuts
  • Handful of ice or water, as desired


Roughly chop the bananas and place all the ingredients in a blender.

Blend on high until creamy and smooth.

Pour the smoothie into a glass and sprinkle with a bit of cinnamon.
"This healthy smoothie is more like a meal than a drink, creamy and full of banana,
walnuts and coconut milk."
Cinnamon Spelt Pancakes
Prawn and Feta Cocktail
  • 1 cup wholemeal spelt flour
  • 1 cup organic whole milk
  • 1 pastured egg
  • 1 tablespoon cinnamon
  • 1 tablespoon coconut sugar or stevia
  • 1 ½ teaspoons baking powder
  • Butter for cooking pancakes


Stir the spelt flour, milk, egg, baking powder, cinnamon, and coconut sugar/stevia in a large bowl to remove all clumps.

Heat a tablespoon of butter in a frying pan on a moderately low heat and pour a small portion of batter into the frying pan to make a circle, as large or as small as you want.

When bubbles start to form across the pancake, flip it over with a spatula and cook the pancake on the other side.

You can serve the pancakes with fresh berries and maple syrup, or banana, organic yoghurt and raw honey, as pictured.
"This is a healthy pancake alternative made of spelt flour that is much tastier than your packet mixes and incredibly easy
to make!"
Prawn and Feta Cocktail
  • 300g large raw prawns, peeled with tails left on
  • 1 large onion, chopped
  • 2 tablespoons coconut oil
  • 2 garlic cloves, crushed 10 minutes before adding
  • Juice from 1 lemon
  • 1 ½ cups diced tomatoes
  • 1 teaspoon oregano
  • 1 ½ cups feta cheese
  • Himalayan rock salt and fresh black pepper to taste


Heat the coconut oil in a saucepan over medium heat. Add the chopped onion and cook for 5 minutes, then first add the crushed garlic, stir and then add the tomato.

Add the prawns and cook for 10-15 minutes. Add the feta towards the end of the cooking time.

Drizzle the lemon juice and sprinkle the oregano over the mixture, then add salt and pepper
to taste.

To serve, delicately place the mixture in glasses with the prawns on top. You can then drizzle a bit of olive oil over this and add grinded pepper. Serves 4.

"Serve your guests this take on a prawn cocktail. It's super easy to make and rich in omega 3s, with a hint of coconut and a generous helping of feta"
Red and Green Capsicum Couscous
  • 2 cups organic couscous
  • 2 cups chicken broth (preferably homemade)
  • 1 tablespoon butter or coconut oil
  • Dash of extra virgin olive oil (optional)
  • 1/2 cup onion, diced
  • 1/4 cup green pepper
  • 1/4 cup red pepper
  • 2 cloves crushed garlic
  • A handful of coriander
  • Salt and pepper to taste


Bring the chicken broth to a boil. Put the couscous in a bowl and add the chicken broth to the couscous. Leave covered for 5 minutes.

Meanwhile, cook the onion and green and red capsicum in butter or coconut oil. Add the crushed garlic and sauté for 1 minute, adding the dash of olive oil towards the end on low heat.

Fluff the couscous with a fork and mix in the capsicum and onion mixture. Add coriander, salt and pepper to serve. Makes 8 servings.
"This sauteed capsicum couscous salad is quick and easy to make - great if you're in a hurry!"
Baked Pistachio and Raspberry Yoghurt Tart
  • 1 1/2 cups organic spelt flour
  • 1/2 cup organic coconut oil, slightly melted
  • 1/2 teaspoon Himalayan pink salt
  • 3 tablespoons chilled water
  • 1 cup natural yoghurt
  • 1 tablespoon raw honey
  • Handful of crushed pistachios
  • Fresh fruit such as raspberries


Mix the spelt flour, salt and coconut oil until it becomes crumbly. Add the chilled water and stir together.

Press the crust mixture into a tart tin, preferably one with a removable base. Put the crust in the tin in the fridge for at least 30 minutes to allow the coconut oil to harden.

Meanwhile, stir the yoghurt, honey and 1 tablespoon of crushed pistachios together and store in the fridge until ready to use.

Preheat the oven to 180°C. Spoon the yoghurt mixture into the tart and then put the tart straight into the hot oven and cook for 20-30 minutes. When you take it out of the oven, allow the tart to completely cool.

You can then top the tart with fresh fruit and your leftover crushed pistachios. Store in the fridge.
"This raspberry-topped pistachio yoghurt tart is a healthy alternative to your traditional cheesecake"
Pumpkin and Coconut Porridge
  • 3 pastured eggs
  • 2 tablespoons organic coconut milk
  • 1/3 cup plus another 2 tablespoons organic pumpkin, pureed
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon organic coconut oil
  • Cinnamon
  • Pinch of organic sea salt
  • Stevia to taste
  • Walnuts, chopped


Whisk the eggs and then add 1/3 cup pureed pumpkin, 1 tablespoon of coconut milk, and the cinnamon, vanilla, sea salt and stevia. Whisk until smooth.

Melt the coconut oil in a saucepan, then add the pumpkin mixture and whisk constantly for about 2-3 minutes until it resembles cottage cheese.

Remove from the heat and quickly spoon it into bowl.

On top of the pumpkin porridge add 1 tablespoon of coconut cream, 2 tablespoons of pumpkin, a pinch of cinnamon and the chopped walnuts. Serves 2.

"Creamy pumpkin porridge that is rich and coconutty. A great breakfast alternative!"