Our recipes & blog

Seasonal recipes made with organic and natural ingredients, tips from our in-house naturopaths, qualified nutritionists, living well enthusiasts and behind the scenes insights into the people behind our products.

Marinated cherry tomatoes with balsamic and Italian herbs

Marinated cherry tomatoes with balsamic and Italian herbs

This simply prepared salad is packed full of flavour and sings of dining alfresco.

Roasted balsamic tomato and bulgar wheat salad

Roasted balsamic tomato and bulgar wheat salad

A simple but delicious recipe that’s perfect to make on a Sunday afternoon in prep for nourishing office lunches brought from home.

Fruit salad with honey coconut yoghurt

Fruit salad with honey coconut yoghurt

A simple way to encourage wee ones to eat more fruit, just go with whatever is in season. Equally loved by adults too as a healthy afternoon treat.

Vege sticks and hummus

Vege sticks and hummus

A super quick and healthy snack – perfect for lunchboxes.

Carrot and pomegranate molasses dip

Carrot and pomegranate molasses dip

This vibrant carrot dip has a naturally sweet flavour. The perfect addition to your favourite crisps and crackers.

Mushroom pate

Mushroom pate

A deliciously flavoursome mushroom pate from our friends at Little Bird Organics. We love it as a spread on top of breads or crackers, in sandwiches, wraps or as a crudité dip. 

Black rice and plum salad

Black rice and plum salad

This colourful salad makes perfect use of seasonally ripe plums. The ideal side for summer BBQs.

Warm fennel, olive, tomato and feta salad

Warm fennel, olive, tomato and feta salad

A warm Mediterranean inspired salad that we can’t get enough of this season.

Raw noodle salad with marinated tempeh

Raw noodle salad with marinated tempeh

A fresh summer salad using mineral-rich kelp noodles, which are low carbs, calories are gluten free, fat free and ready to eat!

Pickled beetroot, lentil and mozarella salad

Pickled beetroot, lentil and mozarella salad

An anytime salad to be enjoyed as a main or side. The liquid from cooking the beetroot can be used for picking boiled eggs or other vegetables and will give them a beautiful colour.

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