Everyone knows that there is nothing like a good burger, and these sweet potato chickpea patties are a lovely excuse to eat burgers as often as you want ! Made from purely wholesome ingredients, load them up with your favourite burger toppings such as tomato, beetroot, onion relish and avocado and enjoy!
These Asian inspired summer rolls are perfect for a light, fresh meal or snack. While these are filled with carrot, cucumber, bean sprouts, capsicum, avocado, fresh herbs, rice noodles and crushed peanuts, feel free to add whatever vegetables and protein you like! Served with this delicious satay sauce, these babies become next level good! Enjoy.
Well, it’s sort of a macro bowl. When I think of this type of dish I imagine a diverse combination of simple, colourful and healthy flavours; cooked, pickled, blanched and raw. For this version, the ‘falafels’ are made from soaked buckwheat, chia, flax, sweet potato and plenty of herbs. To finish it off there’s a quick pickled cabbage and barberry slaw, roast cauliflower, some blanched asparagus and some fresh greens.
Old school for sure, and very much ideal for a fast, easy and delicious soup recipe for the family when you're on the run!
Don't forget the fresh chillies... but if you're not a big fan like me, then go with jalapeño instead!
The language of the heart – fantastic for those cold nights, next to a fireplace with your loved ones… straight up, this is my most loved and favourite soup recipe! The texture of the root vegetables and the flavour of the mace are just such a great compliment to one another. If you like, some rye bread goes down really well to finish off the notes of this flavour combination symphony!
Simple, flavourful & very Thai, this bad boy will satisfy anyone: raw, vegan, meat eaters or food lovers! You can even warm it up in a pot and throw in the zucchini noodles last minutes to add more warmth to your table.
Chowder - something that really reminds me of when I was living in the UK about 13 years ago. During the cold months in cloudy, rainy England, a nice wholesome chowder is about the only thing that will bring warmth into your heart. Although there's absolutely no way our months here in Melbourne are that bad, I'm excited to have such a great excuse to chow down on this wonderfully hearty dish!
I’m always so surprised how painless making raw desserts are, they are so much easier than a traditional baked cake - almost nothing can go wrong! The beautiful combination of rosewater and pistachio is a classic that has come together to create these gorgeous little tarts - a perfect dessert for a balmy evening.
Hot Cross Scones are the best of both worlds; hot cross buns and scones. There’s nothing like waking up to home baked goods on Easter morning (or any morning in fact!).
This is the first gluten free scone recipe I’ve developed and to my luck I’ve had some success! They are so yummy, filled with lots of goodies including cranberries, spices and our Mandarin & Gubinge chocolate. Top with coconut yoghurt or Blueberry Chia Jam - the perfect comfort food coupled with a cup of tea.
I forget sometimes how easy soup can be; vegetable, stock, some spice then leave it to boil and blend. When making something this simple I always have a few things on top, something crunchy, something spicy and something creamy. Our Yellow Kale Chips, some chili and a nutty cream fulfill the brief for a hearty Monday lunch.
Millet is one of my favourite gluten free grains with a lovely fluffy texture it substitutes perfectly into recipes in place of couscous. Full of B-vitamins, magnesium and acting as a prebiotic, this fluffy little seed is a must try!
This salad is my celebration of Middle Eastern flavours combining earthy millet, soft eggplant, bursts of zingy pomegranate and the crunchiness of pumpkin seeds. Perfect as a main on its own or as a side with other Middle Eastern inspired dishes.
Over the summer months I start to miss porridge, this lead me to create a raw gluten free porridge alternative that can be enjoyed in the warmer weather. I’ve been noticing lots of Middle Eastern recipes have been really popular lately and in particular rosewater has been popping up so I wanted to create a recipe using this lovely aromatic flavour.
Whilst in Turkey I got to enjoy so many beautiful pilafs and salads. One in particular I was never able to part from. It was a delicious salad comprised of mung beans, dried mulberries and other fruits and nuts. It was truly delicious! I had never imagined the combination of mung beans and mulberries but instantly I was in love. I knew this was something I had to recreate and knew it was something that could be enjoyed by all. A perfect salad to have accompanying a meal or just to enjoy on its own. Enjoy being transported into the Middle East with this delicious and healthy pilaf!
The good thing about this dish is there’s a few ways to cook it, roasted, sautéed or boiled. It's one of those use “whatever veggies you have in the fridge” type dishes, just consider the cooking times and away you go. I think it would work equally well with broccoli, Brussel spouts, sweet potato or beans - just remember extras such as green olives which make this dish taste extra amazing!
I often roast a whole heap of sweet potato at the start of the week to make for a quick lunch or even add to a smoothie!
This recipe is a great leftovers turned lunchtime snack for the kids and big kids alike! You can easily substitute the sweet potato with potato, parsnip or pumpkin - whatever you have leftover in the fridge. Combining protein, carbohydrate and greens, this is a well balanced lunchtime snack for the kiddies.
These are great weekend treat for the kiddies and also as a filling lunchbox snack for school. Kids love adding their favourite toppings and are more likely to eat them if they’ve helped make them!
This a a fresh and easy vegetarian burger made by our production staff. We though we would share their comments on why they decided to make the burger for our Monday lunches.
"After NZ's miserable world cupp loss, there was only one lunch option for a couple of Kiwi blokes. Not fish and chups but burgers. "
Chefs : Dom and Jez from Loving Earth production team.
This earthy dish is great for some added winter warmth. This dish is not that difficult to make, it just take a little time, attention and regular tasting! The starch released from the rice, together with a rich mushroom stock creates a creamy, complex base, so there is no need to add any dairy or other competing flavours.
It takes a bit of planning to make this dish, just like it would take some planning to make a really nice stew; sourcing the produce, making the stock, standing by the stove and stirring the pot with love and anticipation. It's the same deal here – except your dehydrator is your new stove. Going to the market is for sure one of my favourite hobbies...especially here in Melbourne, where you don't need a car since we have a gorgeous old school tram system which makes it a breeze! I got the mushrooms and truffles for this recipe from a local market in Prahran.
This week it's all about replicating a lovely Putanesca with Loving Earth Peruvian Olives, using butternut pumpkin as the pasta. Just make sure the ribbons have been marinated with olive oil and sea salt long enough to break down and become soft before you toss the salsa on top! This dish is fun since it seems like it has been cooked, which can be a great surprise for your guests! If you want to keep it a secret that you'll be serving raw putanesca, you can admit the truth once they've gotten over their ooh!'s and ah!'s...
I've recently moved into Carlton North, the Little Italy of Melbourne, and thought a good, thin crust pizza would be great recipe to warm the heart and be colourful to the eyes. Garden Pizza is my little treat to you my wonderful readers, so put your back into it! Even though it looks simple and sexy it does require a little bit of time to prepare it...just like any good pizza would, right?
The credit should really go to Loving Earth's Black Dehydrated Olives as they are the ones that have made this recipe sooo delish!
