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  • 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.

  • Za’atar has to be one of the most versatile spice mixtures I have in my cupboards, I use it sprinkled over roast veggies, salads and in this yummy cracker recipe! Make up a big batch of these crackers and you’ve got snacks covered - pop these in school lunch boxes, bring along to a picnic or take to work for morning tea.

    Tzatziki is such a refreshing and light dip which goes with so many different dishes, simply spread on Za'atar Seed Crackers, serve with Kale Falafels or as dip with veggie sticks. Adding beetroot is a nutritious and vibrant twist on an old classic!

  • 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!

  • If your child is a fussy eater and getting them to eat their greens is an issue, please don’t feel that you’re alone! Most parents have to navigate this over and over again with different tactics and strategies until their little one develops a palette for green veggies.

    One tactic is asking your child to think of their favourite monster or green character and rename this smoothie with that name, if you’re lucky they may give this a go! If that doesn’t work you could add a tablespoon or two of cacao powder and this green monster goes in disguise as a chocolatey drink. Good luck!

  • 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.

  • This is a great and really simple recipe I made up after a bit of experimentation. I found hundreds of different approaches to the ubiquitous "bliss ball" on cooking blogs across the length and breadth of the 'net - this is my version!

    Nutty and satisfying with a real bite, the creaminess of the macadamias and brazil nuts provide a great counterbalance to the wholesome element which tahini and oats bring to the table. Some raw natural honey sweetens it up and lemon juice ensures it retains that fresh flavour which really brings it to life.

    Best of all, it's hand-mixed - no need to clean up a mucky blender when you're done!

  • 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!

  • Make the pizza and this heart-warming beauty together and invite your friends or family over for Sunday brunch...especially if you want to turn them into devilish raw vegans! The best thing about this recipe is Loving Earth's Really Raw Cashews, giving us that creamy texture we've been looking for....

  • OK I think you guys got my point about living in Carlton North, the infamous Little Italy of Melbourne...but this is really one of the last dehydrated recipes that you are going to see for some time, as now we're approaching spring! Oh, spring! What a beautiful time...tomatoes, tomatoes and more tomatoes, or is it tomatos!!?

  • Since we've covered some basic staples over the past month, it's now time to put them to use! Last week we talked about fermented tree-based cream...now you have a chance to use it in this gorgeous risotto recipe. If you have the time, please do make the glazed red onions which go with the recipe. They add a great depth of flavour. In a pinch, however, it'll be fine without!

  • A beautiful recipe for a sunny spring day! Use your Young Thai Coconut Yogurt recipe that we covered during our staple month with this one!

  • Kids love this hearty and wholesome meal. With less than one hour preparation time, it’s an easy and inexpensive family dinner. The combination of sweet potato and nuts gives this recipe a cheeky African feel.

Showing 211-231 of 853 posts

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