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  • TFW you want bacon but you ALSO want that plant-based life.
    Enter: "coconut bacon" or aka "facon".
    But don't worry, there's nothing "fake" about this - it's pure coconut chips marinated in tamari, oil, maple, S&P...(basically all the good things that give it a smokey flavour!) Roasted alongside some kale, tossed through soba noodles and dressed with a creamy dressing. We were going for a "tahini" miso dressing, but what do you do when you've run out? Switch it out for creamy cashew butter of course!
  • I must admit, I don’t do this all the time. Sometimes I just feel like toast for dinner (…I know we’ve all been there). This basic sauce is my go-to for a number of pretty different recipes. It’s not news, but slow cooking makes things taste yum. By taking your time (over a glass/half bottle of wine and Instagram scrolling) you can get a lot of flavour out of these simple ingredients.

    If you have freezer space, pack the sugo in some re-usable containers for later. So, like…1-2 cups per container would work well as a flavour base for curries, pastas and soups for 4 people. This can be stored for up to 4 days in the fridge and 4-6 months in the freezer.

  • This vegan curry recipe will win most meat-eater over! It’s one of my partner’s favourite dishes and I tell ya, he’s hard to impress!

  • Packed full of nothing but the good stuff, so tasty even the little ones will enjoy this combo!
    Add your favorite protein or perfect as is for a light meal

  • Creamy soup is always a winner this time of the year. Topped with a baked crunchy topping to add texture, flavour, and some extra plant based protein, makes this a complete perfect dinner.

  • Ice cream really feels like the ultimate indulgence; creamy, smooth, rich and sweet! To me it’s the holy grail of desserts. It’s so nice to make a healthier version at home that doesn’t require an ice cream maker!

    To add a textural element to your ice cream you can easily add chopped chocolate or your other favourite goodies to mix through before freezing.

  • The Jain diet is a non violent diet originating out of Indian, where kindness and compassion flourish. This breakfast meal takes much of this into considering, whilst also making great use of Indian herbs and spices. It is the perfect solution to left over rice you have cooked the night before, as some time spent in the fridge helps produce a rich a creamy porridge!

  • This warm salad is a celebration of some of the great produce we get in the cooler months. Sweet and tart balsamic roasted pears and colourful carrots, with chewy buckwheat, fresh dill and crunchy walnuts. I use a combination of purple and orange dutch carrots, but any variety and size will work if cut up smaller. Buckwheat cooks to a tender grain that still retains its bite, it is a great alternative to quinoa and rice based salads. Delicious, sweet and nutty; who said you don't win friends with salad?

  • In the tradition of Mexican chocolate mole, this is a vegetarian chilli not lacking in flavour like some others. Please don't shy away from the use of dark chocolate here - it gives a delicious depth of flavour, imparting an earthy bitterness that you can't quite put your finger on.

    I use the chipotle peppers found in tins of adobo sauce for this, but you can substitute a chipotle powder or paste (to taste) if you're unable to find them. Chipotle peppers will give a mild heat and smokey note - they are definitely my favourite of the chilli family. I am a self confessed chilli wuss and this is perfect for my taste, but feel free to add extra cayenne upon seasoning to bring things up a notch.

  • It’s a Choc Banana Peanut Butter Chia Pudding!! Calling all Peanut Butter addicts out there!! This recipe is so unbelievably delicious and is a peanut butter lover’s dream come true! It’s just so inviting! Dig in with a big spoon and make sure you get a little bit of each layer as it is chocolately, peanut buttery, smooth, crunchy ... all in one mouthful! Who says you can’t have dessert for breakfast? It’s a MONSTER!! ...

  • Amaranth is a nutritious seed, full of protein, dietary fibre, essential amino acids, calcium and minerals such as iron, magnesium and manganese. It is a fantastic gluten free breakfast alternative to oat or quinoa porridge with a sweet, nutty and slightly malty taste.

    We've been making cashew mylk lately, it's so lovely and creamy plus the slight sweetness means you don't need to add any sweetener to this porridge, if you don't want to. I always have a bag of frozen wild berries in the freezer that I warm up as a breakfast topping as the weather cools down. The addition of lavender buds is not necessary but adds a lovely floral note to the compote.

  • I'm all about the breakfast salad and am so delighted to see them popping up on lots of Melbourne breakfast menus. Making up a big batch of mason jar salads doesn't just have to be for lunch - you can also be super organised and have breakfast ready to go too. We all want more time in the morning and with a little preparation you will gain a little extra time without sacrificing a super nutritious morning meal.

    When I see figs growing in the neighbourhood I do all I can to grab one off the tree. The luscious sweetness is heavenly against the texture of the crunchy seeds and smooth skin. A moment to be savoured! This salad is a revamp of a classic fruit salad but with the addition of quinoa and nuts for extra protein and healthy fats to keep your energy levels up all morning.

  • As much as I love sweet breakfasts, I really crave savoury breakfasts in the morning. By starting my day like this I find that I have less sugar cravings during the day as my blood sugar is more constant. It's super important to buy organically grown mushrooms as they absorb then concentrate whatever they are grown in (good or bad conditions) - this is what makes organic mushrooms so potent.

    The creamy polenta with the deep earthy mushrooms and the zing of chilli is the perfect way to wake you up in the morning and keep you full until lunchtime. This may require a little bit extra time in the morning but it is totally worth waking up for.

  • I don’t know anyone who doesn’t love a delicious sticky date pudding. There is nothing more satisfying then sticking your spoon into a warm pudding and having it crumble in your mouth. Whilst this isn’t completely like the beautiful date puddings I enjoyed whilst I was in Turkey last year this is the closest and most delicious healthy version I have had since! These are naturally sweetened and of course are vegan and gluten free! This is a perfect and quick dessert to make when guests are coming over and they are definitely best served straight out of the oven!

  • Middle Eastern cuisine is very close to my heart, and Za'atar spice sits on my kitchen bench next to the salt and pepper as I always seem to be using it in my cooking. It's amazing to sprinkle on roast vegetables, salads or even on top of proteins and dips! Therre is something about it's beautiful flavour and colourings that make it hard to ignore! Once you make this spice mix you will be hooked!

    These are one of my favourite snacks, a small bite of Middle Eastern heaven with a delicious spin on hummus which will have your guests reaching for more. Perfect as a side dish or just on it's own as a snack, this chip and dip combo is a must try!

  • This Japanese inspired salad is both nutritious and satisfying. Combining crunchy pickled vegetables, red rice, fresh avocado with moreish tempeh and creamy wasabi mayo. An explorative feast for both the eyes and tastebuds.

    This was cooked for Loving Earth staff lunch by Claire Keown and Thea Blank, our lovely production staff!

  • The temperature dropped after a scorcher of a weekend, so today was a great excuse to make this recipe that I have wanted to try for a while. Traditionally the Kofta’s are made from paneer cheese, but I substituted this for roasted sweet potato spiced with coriander and turmeric. This warming dish was served over some brown rice with a rich, creamy, spicy tomato and cashew curry sauce.

  • Sweet potatoes make the best muesli bars. These beauties are delicious and are especially amazing when eaten straight from the freezer.

    Buckinis are activated buckwheat kernels. Being activated means they are super easy to digest. Interestingly, although its name can be misleading, buckwheat is actually not a grain. It is a fruit seed, related to rhubarb and sorrel. This makes is gluten free and therefore perfect for coeliacs and those who are sensitive to gluten grains.

  • Crepes are a dessert favourite and when they're this healthy, they should be a lunchbox favourite too. Play with the fillings and have some fun. These are especially great with peanut butter and coconut chips.

    Coconut is a great option when you're looking for a gluten and grain-free alternative. It's packed with protein and good fats for your heart and general wellbeing.

  • Perfect, nut-free bliss balls the kids will love. Carob is packed with iron, which helps to transport blood around the body, keeping you alert and focused. A perfect addition to anyone's lunchbox.

  • Once again taking the inspiration from the great Ottolenghi, today’s lunch is an interesting combination of tart, sweet and salty with roasted cauliflower, celery, currants and capers. All of the added goodness means you don’t need much pasta, which is great for a sustained middle of the day energy boost!

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