Tahini Balls


INGREDIENTS – makes approx 15 balls

½ cup hulled tahini
½ Rice malt syrup
1/2 Cacao
½ cup shredded coconut
½ cup LSA (use ground flaxseed for nut free option)
1 cup dried fruit (I used cranberries)
¼ slithered almonds (remove almonds for nut free option)
Coconut for rolling


• Mix all ingredients in a bowl to a firm consistency.
• Roll into walnut size balls and toss lightly in coconut.


Chilli Apple Crumble Jars With Vanilla Coconut Cream



5 x Large Tasmania Apples cored and sliced

Pinch Cinnamon

1 x Tsp Vanilla Bean paste


1/2 x Cup activated Buckwheat (suggestion – Loving Earth)

1/4 x Cup Almonds

1/4 x Cup Puffed Quinoa

1/2 x Cup Rice Flour

1/2 x Cup Pumpkin Seeds

1/2 x Cup Sunflower seeds

Pinch of Chilli Flakes

3 x Tablespoons Rice Malt Syrup or raw Honey

200ml x Melted Coconut Oil

Vanilla Coconut Cream

1 x Can Ayam Coconut Cream

1 x Tsp Vanilla Bean Paste

Cook Apples in a large saucepan over a medium heat with a little water. Cook until tender.

Combine Almonds, Quinoa and Seeds in a food processor and blitz. Add Buckwheat, Rice flour and Chilli Flakes. Mix in Rice Malt Syrup and coconut oil and place on a oven tray. Bake at 180º until toasted.

To make the Vanilla Coconut Cream, simply mix Coconut cream and Vanilla Paste together.

To serve, place apples into the jar and add the crumble and Vanilla Coconut cream on top.

Sesame Crusted Winter Vegetable Fritters, with Minty Cucumber Salsa

Hello there beautiful people.

Happy Tasty Tuesday. Here is a yummy recipes from our recent high tea. These are amazing warm or in lunch boxes…

Emjoy 🙂


2 x Medium Carrots, diced
1 x Medium Sweet Potato, diced
1/4 Medium Pumpkin or 2 cups diced
1 x Handful of Mint, finely chopped
2 x Tablespoons Coconut Flour
2 x Tablespoons Almond Meal – Remove for nut free option
1 x Grated medium Zucchini
1 x Cups Toasted Sesame Seeds
1/2 x Black Cumin Seeds (optional)
1/2 x Cup Coconut Oil
2 x tsp Cumin
1 x tsp Chilli powder (optional)

Roast diced vegetables in coconut oil in a 180°C oven 30 – 40 minuets,until tender.

Place vegetables in a mixer with a paddle attached and roughly mash. Combine Mint, Salt, Coconut Flour, Almond Meal and Zucchinis.

Mix Sesame seeds with spice and salt and place on a plate. Divide the mix into 12 portions and shape into flat discs.
Cook Fritters in a pan with Coconut Oil.

Minty Salsa
2 x Small Cucumber, peeled and diced
1 x Tablespoon chopped Dill
2- 3 x Tablespoons chopped Mint
1/4 Cup fresh Lemon Juice
Splash Apple Cider Vinegar
Cold Pressed Olive Oil

To create the Minty Salsa, combine
all the ingredients in a bowl and
set aside.

Cashew Cheese
350g Cashews
1-2 x Tablespoons Lemon Juice
Sea Salt to taste
Pepper to taste
3 x Tablespoon of macadamia oil – *Use other oil for Nut Free option

Soak Cashews in 750ml of water overnight. Drain and rinse. In a food processor blitz all the ingredients together, adding a small amount of water if required.

To serve
Spread Cashew Cheese on to your plate or board. Place Fritters on t and sprinkle the salsa on top. Serve warm or at room temperature.


Chilled Buckwheat Porridge



2 cups raw buckwheat groats, soaked overnight, drained, and rinsed
1 orange, juiced
1 cup almond milk, or any other milk you prefer
maple syrup, to taste
1 teaspoon cinnamon
1 vanilla bean, seeds scraped out, or 1 teaspoon vanilla extract
1 tablespoon ground flax meal (optional)
Pinch of sea salt
Natural yoghurt, activated nuts and fresh seasonal fruit to serve –
(Avoid yogurt for dairy free option.)

•Place the buckwheat groats in a food processor and pulse a few seconds to break down. add the juiced orange, almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and process till the mixture has a smooth consistency (but with some texture remaining). You may need to add more milk.
• Divide porridge into four bowls and serve, topped with fresh berries, chopped nuts and yoghurt.

Pork and Beef Meatloaf with Pickled Beets



8 rasher’s bacon
400g pork mince
400g beef or veal mince
3 tablespoons linseed
4 tablespoons flat leaf parsley chopped
1 carrot, diced
1 zucchini, diced
2 celery stalks, chopped
2 garlic cloves, chopped. (optional)
1 tablespoon porcini powder
1 tablespoon fennel seeds
Pinch smoked paprika
2 tablespoons coconut oil
½ cup coconut milk
Salt and pepper to taste
200g pickled beetroot. – (Place beets in foil with coconut oil, cover over foil and roast for 1 hour until tender. Rest. Once cooled, slice and cover in apple cider vinegar. This will last for months in the fridge.)
4 tablespoons my wholefood roma tomato sauce

• Preheat oven to 180c and make the pickled beetroot (see above).
• Line the base and sides of the tin with a piece of paper, cutting into the corners to fit.
• Line the base and side of a loaf tin with the bacon, leaving enough bacon hanging over the sides of the tin to cover the top of the loaf.
• Place the mince, linseed, parsley, carrots, zucchini, celery, garlic, spices, coconut oil and coconut cream, salt and pepper in a bowl (or a mixing bowl with a paddle attached) and mix until combined.
• Pack the meat mixture into the lined, loaf tin and fold over the bacon, tucking them in the sides. Bake in the oven for 45minutes. Remove from the oven and baste with the tomato sauce and cook for a further 15-20minutes or until cooked through (it should reach 70c).
• Allow to rest in the tin. Then turn out and slice to serve warm. Or if you are using it for a picnic, place in the fridge, still in the tin and leave overnight. Turn out the next day and wrap in baking paper and place in a clip seal bag…ready for your picnic! Enjoy
• This will last up to 2 weeks in your refrigerator.