This recipe contains a fabulous vegan cheese – Notzzarella!
Month: May 2019
The rice in this recipe provides all the flavour, texture and substance to perfectly accompany loads of alkalising greens.
Pancakes. The old Sunday favourite. This simple version is the best of both worlds, just as yummy and satisfying yet made of nutrient-dense wholefoods.
From nourishing brekkies, salads and bowls to wholesome main dishes and divine desserts, Whole contains more than one hundred plant-based wholefood recipes for friends and family, striking the perfect balance between whole, simple, satisfying and tasty.
Melbourne-based French pastry chef, Pierrick Boyer, hit the Let’s Cook That Book kitchen to whip up some delicious lemon tarts and berry friands.
These friands are super freezer-friendly! Double the batch and freeze on the day of baking and they’ll defrost like you’ve just baked them!
This salmon will quickly become a weeknight favourite – it’s quick, simple and delicious.
This is a must-try recipe, you might not think pasta and chickpeas go together, but they do!