Recipes

Golden Immunity Soup

Wed, 12 Jun 2024 02:06:55 GMT

Golden Immunity Soup

A perfect remedy for winter and flu season. This comforting dish features tender chicken in a fragrant turmeric lemongrass broth, enriched with immune-boosting ingredients like galangal and kaffir lime leaves. Served with gluten-free vermicelli noodles and garnished with fresh herbs and chili, it's both delicious and health-enhancing.

Ingredients:

2 x 180g free-range or organic chicken breasts
1 tbsp EVOO, plus extra to brush
200g GF vermicelli noodles, cooked according to packet instructions
Thinly sliced long red chilli, to serve
Spring onions, sliced, to serve
Chives, sliced, to serve
Mint leaves, to serve

TURMERIC SPICE PASTE

1 tbsp finely grated galangal
1 1/2 tbsp finely grated turmeric
2 small red chillies, chopped
12 macadamias
3 lemongrass stalks (inner core only), finely grated
6 eschalots, chopped
5 kaffir lime leaves, shredded
4 garlic cloves, chopped
2 tbsp EVOO
2 tbsp sesame oil

TURMERIC LEMONGRASS BROTH

1.5L (6 cups) filtered water
2 heaped tbsps A.M. Cleanse Body Glue™
11/2 tbsp tamarind puree
1/4 cup (60ml) fish sauce
Juice of 1 lime
1 tbsp coconut sugar
2 kaffir lime leaves
1/2 tsp freshly ground white pepper

Method:

To make the spice paste, simply blitz all ingredients in a food processor till smooth.
Cut the chicken breasts in half lengthways, then rub 2 tbs of spice paste into each piece. Pop in fridge to chill for 1 hour.
Heat oil in a pan over medium heat. Add remaining spice paste and heat, stirring occasionally, for 4-5 minutes until fragrant.
Add all the broth ingredients to the pan, minus the pepper, and bring to the boil. Reduce heat to low and simmer for 10 minutes or until slightly reduced.Strain, discarding any solids / pieces. When ready to serve, reheat the broth in a clean saucepan and stir through pepper.
Next let’s cook the chicken. Add a little olive oil to a grill pan and place over high heat. Grill chicken for 3 minutes each side or until cooked through. Once cooked, cut chicken into thin strips.
Divide noodles and broth into 2 bowl then add chicken. Top with chilli, spring onion, chives and mint to serve.

Middle Eastern with Mark Kras

Wed, 10 Apr 2024 09:53:36 GMT

Libyan Squash salad

with lemon pickle

Ingredients:

1 butternut squash
1 red onion diced
1 red capsicum / long sweet
peppers diced
1 tbsp smoked paprika
Salt and pepper
2 lemons
⅓ cup sugar
1 cup white vinegar
3 garlic cloves
1 tbsp ground coriander
Handful dill leaves

Method:

Step 1: Preheat the oven to 180 degrees celsius.

Step 2: Cut the squash in half and remove the seeds, cut off ¼ cup of squash to

pickle later.

Step 3: Season the remaining squash with olive oil and some salt. Roast on a

tray for 45 mins until tender, remove and let cool.

Step 4: Dice the reserved squash into small pieces and finely chop the rind of

two lemons and place in a heat proof bowl. Separately combine the vinegar,

sugar and ⅔ cup of water in a pan and bring to the boil until the sugar has

dissolved. Pour the brine over the squash and lemon - set aside to cool (this can

be made overnight).

Step 5: Over medium heat, add olive oil to a skillet, add onion, capsicum and

garlic and saute until soft, right before you take it off the heat add the paprika

and cook for 30 seconds until fragrant.

Step 6: Scoop the roasted squash into a large bowl, add the onion and capsicum

mixture, ground coriander and the pickled squash and lemon rind.

Step 7: Mix together add salt and lemon juice to taste, dress with dill leaves.

Charred Moroccan Carrot Salad

with Saffron Yoghurt

Ingredients:

4-5 large carrots
Olive oil
Juice of one lemon
200 grams of sheep yoghurt
Pinch of Saffron
Fresh dill leaves
2 preserved lemons rind only,
thinly sliced
¼ cup of crushed hazelnuts
Salt and Pepper
1 tbsp of smoked Paprika
1 tsp sumac

Method:

Step 1: Toss the carrots in a bowl with enough olive oil to cover and season with

salt and pepper.

Step 2: Using a cast iron skillet or stainless steel pan, place over high heat until

ripping hot.

Step 3: Place the whole carrots on the skillet and cook until charred, they should

be tender and may take a few minutes to get there, flip over and repeat. Once all

the carrots have been cooked, put them in a bowl and cover with plastic wrap to

allow to steam through (approx 10 mins).

Step 4: Steep a pinch of saffron fronts in ¼ cup hot water for 15 mins, in a bowl

combine the yoghurt with the saffron water till you have a beautiful golden

coloured yoghurt..

Step 5: Dice the carrots into bite size pieces, in a bowl combine olive oil, carrots,

lemon juice and smoked paprika. Dress with salt and pepper to taste.

Step 6: Place the dressed carrots over the yoghurt, sprinkle the crushed

hazelnuts, dill leaves and preserved lemon - finish with extra olive oil and sumac

to taste.

Roasted Sweet Potatoes

with candied hazlenuts and Date Syrup Molasses

Ingredients:

4 sweet potatoes peeled and
cut into wedges
Olive oil ½ cup rough crushed
hazelnuts
2 tbsp brown sugar
2 tbsp honey
Salt & pepper
2 preserved lemons, rind only
finely sliced
Pinch of saffron
½ cup of sheep yoghurt
Date Syrup Molasses

Method:

Step 1: Bring a large pot of salt water to the boil and add the sweet potatoes,

reduce to medium heat and cook for 12 mins or just until tender, not falling apart.

Drain and put aside.

Step 2: Preheat an oven to 180 degrees celsius, in a small bowl combine the

honey, sugar and hazelnuts and place on a lined baking tray - roast for 15 mins

and put aside to cool down.

Step 3: Heat a cast iron pan over high heat until ripping hot.

Step 4: In a bowl mix the potatoes, salt and olive oil together and cook over on

the cast iron pan until well charred - only a few minutes each side.

Step 5: Steep a pinch of saffron fronts in ¼ cup hot water for 15 mins, in a bowl

combine the yoghurt with the saffron water till you have a beautiful orange

coloured yoghurt.

Step 6: Transfer to a serving dish the roasted sweet potatoes, drizzle with the

saffron yoghurt, preserved lemon slices, candied hazelnuts and dill leaves.

Step 7: Top with some olive oil and the date syrup molasses.

Note: You can substitute Date Syrup molasses with Pomegranate Molasses or

Carob Molasses - all depends on what you can get your hands on.

Focaccia Bread

with Tomato and Lemon Thyme

Ingredients:

12 grams of dry yeast
2 tsp of honey
600 grams plain unbleached
flour
2.5 cups of warm water
15 grams of salt
8 tbsp of extra virgin olive oil
Cherry tomatoes
Fresh lemon Thyme picked

Method:

Step 1: In a large bowl combine the yeast, honey and water. Let it rest for 10

minutes. If your mixture isn’t creamy or foaming - you’ll need yeast which isn’t

dead.

Step 2: To the same bowl add the flour and salt and mix with a wooden spoon till

ingredients are combined.

Step 3: Once combined In another bowl pour the 4 tbsp olive oil and place the

dough in the centre, turn the dough to coat it in oil. Now cover it with plastic wrap

and let it rise. You can do this two ways, one in the fridge overnight or you can

let it rise at room temperature until it has doubled in size (3 - 4 hours) could be

quicker depending on how warm it is.

Step 4: When the dough is ready, pour 2 tbsp of olive oil into the baking tray

Using your hands or fork, pull each side of the dough over itself once and then

place into the tray. Let the dough rise again uncovered at room temperature until

it has doubled in size.

Step 5: Preheat your oven to 230 degrees celsius. You’ll know the dough is

ready once you poke it with your fingers and it springs back. Now lightly oil your

fingers and dimple the focaccia all over.

Step 6: Place your cherry tomatoes and fresh thyme all over the focaccia bread,

and with the remaining 2 tbsp pour over your focaccia and sprinkle with salt.

Bake until focaccia has puffed and is golden brown (around 25 mins depending

on the oven).

Note: you can substitute tomatoes and thyme for black grapes and marjoram for

a sweet flavour or tomatoes and rosemary. Test combinations of what’s in

season and you enjoy.

Crispy Carrot & Haloumi Rosti with fennel, celery and green olive salad

Tue, 19 Mar 2024 02:21:12 GMT

CRISPY CARROT HALOUMI ROSTI

with fennel, celery and green olive salad

INGREDIENTS

Olive oil, to brush

200g sweet potato, coarsely grated

300g desiree potatoes, coarsely grated

300g carrots, coarsely grated

250g haloumi, coarsely grated

1/2 onion, coarsely grated

2 tbs thyme leaves

2 eggs

1/3 cup (50g) plain flour

1/2 cup (120g) sour cream, to serve

GREEN OLIVE, CELERY AND FENNEL SALAD

2 celery stalks, thinly sliced

1 fennel, fronds reserved, thinly sliced

1/2 cup (60g) Sicilian olives, chopped

Juice of 1 lemon

1 preserved lemon quarter, chopped

1 tsp toasted coriander seeds, ground

METHOD

Preheat oven to 220°C. Brush skillets with oil.
Place sweet potato, potato, carrot, haloumi, onion, thyme, eggs and flour in a bowl. Season well.
Divide sweet potato mixture among skillets and press firmly together to create a thin pancake. Bake for 35 minutes or until crisp and golden.
Meanwhile, toss salad ingredients together, including fennel fronds, and season. Combine sour cream and 2 tbs water in a bowl. Scatter salad over hot rosti and drizzle with sour cream to serve.

No Bake Carrot Cake

Tue, 19 Mar 2024 02:20:38 GMT

No Bake Carrot Cake

No need to turn on the oven. This raw, vegan & GF recipe is so versatile! Enjoy!

Ingredients:

CAKE

2 cups finely shredded carrots
2 cups packed pitted medjool dates (measured after pits removed)
2 ½ cups raw walnuts
2 tsp vanilla extract
1/4 tsp sea salt
1 ¼ tsp ground cinnamon
3/4 tsp ground ginger
1 pinch nutmeg
1/2 cup coconut flour (or sub almond flour)
1/4 cup raisins

FROSTING (optional)

1 ¼ cup raw cashews
1/2 cup coconut cream or full-fat coconut milk
2 Tbsp lemon juice
3 Tbsp maple syrup
1 tsp vanilla extract

Instructions

If making the frosting (optional), soak the cashews in hot water for 30 minutes – 1 hour. Then rinse and drain. Add to a high spreed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth, scraping the sides as needed. Cover and refrigerate to chill.
Using a box grater or the grater attachment on your food processor, grate the carrots and set aside.
To a large (at least 7-cup) food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside. (Smaller food processors can be used – the ingredients just need to be blended in batches as to not overflow the bowl.
To the food processor, add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.
Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more “cake-like” texture. Once well combined, set aside.

Prepare a 7-9 inch springform pan (or large cake pan or an 8×8-baking dish with high edges) or a silicon mould by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. If the mixture sticks to the glass, wrap it in parchment paper. (NOTE: You could also scoop and roll these into balls to enjoy as cake bites!)
At this point, you can enjoy the cake by carefully lifting or sliding the cake out of its pan. However, if adding the frosting, pour the frosting on and tap out any air bubbles. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch.
To serve, make sure the cake isn’t fully frozen so it’s soft enough to cut (letting it thaw on the counter for 30 minutes should help). Then use a hot knife to carefully cut out slices and enjoy. Garnish with more nuts, raisins, or other desired toppings (all optional).
Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It's best enjoyed slightly chilled (not frozen). You can let it sit out at room temperature up to 2 hours, but the frosting can begin to get soft.

Meet the Apiarist

Thu, 14 Dec 2023 03:47:08 GMT

A Day with Apiarist Scott Whitaker in Maleny

At Maleny Honey & Hinterland Bees, Belmondos Wholefoods delved into the world of Bees & Honey, uncovering not just a product but a journey steeped in nature's poetry, sustainability, and unwavering bee adoration. Bees were found foraging the lush landscapes of the Sunshine Coast Hinterland, a haven nourished by ancient volcanic flows, shaping the iconic Glasshouse Mountains.

Meet Scott Whitaker and Allyson Reynolds

Hinterland Bees, led by Scott Whitaker and Allyson Reynolds since 2010, stewards more than 250 hives across Maleny and the Sunshine Coast Hinterland. Their journey began in 1996 with a single hive, blossoming into a legacy rooted in eco-friendly honey production.

A Taste of Terroir

Their honey, a true expression of terroir, embodies the biodiverse surroundings, a bio-regional fingerprint echoing the essence of the environment. Positioned strategically, their bees traverse gardens from Maleny to Mapleton, capturing the diverse flora in their delectable nectar.

Natural, Pure, and Raw

Unfettered by migratory beekeeping, Maleny Honey is a blend of seasonal blooms, cultivated through eco-conscious methods. The honey, free from additives, chemicals, or heat treatment, retains its natural essence, flavor, and beneficial properties.

Sustainable Beekeeping

Their beekeeping philosophy extends beyond mere honey production. They conduct one-on-one beekeeping training, undertake live beehive removals, and manage hives for various clients, all rooted in sustainability and ethics.

Ethical Endeavors and Education

Hinterland Bees champions more than honey sales. Their ethos revolves around saving bees ethically and sustainably. Education stands at its core, advocating for the significance of bees in pollination and nurturing a deep respect for these remarkable creatures.

Embracing Bee Reverence

Their fascination with bees is palpable. They prioritise the gentle treatment of bees, infusing love and care into every aspect of their honey and services, mirroring their profound reverence for these vital pollinators.

Learn more about Maleny Honey & Hinterland Bees

Meet the Maker - Fromart Swiss Cheese

Mon, 11 Dec 2023 01:05:05 GMT

A Day at Christian & Yvonne's Fromagerie & Farm

Nestled in Eudlo, Queensland, Fromart's fromagerie is home to numerous slowly maturing cheese wheels, each released only when it reaches peak perfection. The journey began amidst the majestic Swiss mountains of 'Glarnerland,' sparking an enduring passion for cheese. Fromart, a fusion of 'fromage' and 'art,' endeavors to bring the essence of traditional Swiss-style cheese to Australia.

Fromart Cheese at Belmondos Wholefoods :

At Belmondos Wholefoods, Fromart Cheese stands tall, a testament to centuries-old Swiss cheesemaking. It specializes in crafting and maturing Swiss cheeses, preserving authentic Alpine traditions with utmost care. Unlike mass-produced varieties, Fromart's cheeses undergo a slow maturation process, ensuring unparalleled quality.

Handcrafted Excellence :

Fromart not only imports and matures Swiss cheeses but also handcrafts a range using fresh local milk, infusing Swiss authenticity with an Australian touch. Signature cheeses like the Devils Foot and the beloved Tilsit, revered for their distinct flavors, embody the commitment to excellence.

Raw Milk Varieties:

The brand proudly offers raw milk varieties, providing an experience reminiscent of European travels. Its collection includes Gruyere, Swiss Mountain cheese, King of Zing, all meeting Australian food standards and imported with a Food Safety Certificate from the Swiss Government Department.

Artisanal Craftsmanship:

Craftsmanship forms the cornerstone of. From setting the milk to the meticulous maturation process, every step is guided by expert hands, ensuring exceptional quality. The commitment extends to sourcing raw milk directly from Gympie farmers, preserving its natural essence.

Swiss Cheese Heritage:

Swiss cheeses primarily come to life during the summer months, utilizing the richness of alpine milk, resulting in unique flavors. Even after importation, Fromart Cheese continues its maturation journey, offering a diverse range suitable for varied tastes.

Belmondos Wholefoods celebrates Fromart Cheese—a blend of Swiss heritage and Australian craftsmanship, presenting the essence of traditional Alpine cheesemaking to enthusiasts. The dedication to excellence, passion for cheese, and commitment to preserving tradition define Fromart, inviting all to savour a taste of Swiss cheese-making heritage at its finest.

Farmer Profile - Peter Harper

Tue, 28 Nov 2023 02:41:07 GMT

A Day at Peter Harper's Organic fruit farm

In the picturesque landscapes of Bauple, Queensland, lies Peter Harper's organic fruit farm. His farm serves as a vital source for Belmondos Wholefoods, a mere 1.5-hour journey away. Specialising in cultivating citrus and stone fruits, Peter's farming philosophy revolves around the beauty of natural growth in harmony with the Queensland climate.

A mainstay of Belmondos for over 10 years:

For over a decade, Peter's farm has been a steadfast provider to Belmondos, offering a consistent supply of citrus, stone fruits, and the occasional feijoa. If you've ever indulged in the goodness of these fruits from Belmondos in the past ten years, chances are they were grown on Peter's farm.

Peter's unwavering commitment to organic practices and his direct supply chain reflects in the quality and freshness of his produce. His farm represents a beacon of authenticity and reliability, offering customers at Belmondos an unadulterated taste of nature's bounty straight from the Queensland soil.

Qld, low chill stone fruit are naturally smaller:

During our visit, Peter shared a fascinating insight into his fruits' unique size and flavour. He explained how the warm, sunny Queensland climate naturally influences the fruits, keeping them smaller but bursting with sweetness and juiciness. This make them an ideal for kids' lunch boxes, untouched by any artificial sizing methods often used in conventional fruit production.

Keeping out pests with out the use of pesticides:
What's truly remarkable about Peter's approach is his commitment to organic practices without the use of pesticides. Instead, he employs exclusion netting to shield his crops and employs a team of diligent ducks to handle the pest control. It's a charming example of nature's harmony at work, ensuring the fruits grow naturally and organically.

No cold storage necessary :
The freshness of Peter's fruits is unmatched. Rejecting the norm of cold storage, Peter prefers a more direct approach. At the crack of dawn, his vibrant produce is handpicked and promptly dispatched to Belmondos on the same day, preserving its natural essence and flavours.

Peach and tomato salad with whipped goats cheese :

To celebrate Peter's exquisite peaches, we crafted a delightful Peach and Tomato Salad with Whipped Goat's Cheese. Combining the sweetness of his peaches with the tangy burst of ripe tomatoes, this salad embodied freshness. The velvety whipped goat's cheese added a creamy texture, perfectly complementing the juicy fruit.

Peach & Tomato Salad with whipped goats cheese

Mon, 27 Nov 2023 23:12:02 GMT

Peach & tomato salad with whipped goats cheese

Ingredients:

2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon whole-grain mustard
½teaspoon fresh lemon zest, plus 2 teaspoons juice
Kosher salt and black pepper
¼ small red onion, very thinly sliced
4 grams soft goat cheese or feta
6 tablespoons heavy cream
2 large heirloom tomatoes, cored and cut into 1-inch wedges
Around 10 of Peter's small peaches halved, pitted and cut into ½-inch wedges
herbs of choice (we used fennel leaves) and edible corn flowers

Method:

In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.

Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.

Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the dressing and onions to the tomato & peach wedges and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately with fresh herbs and edible flowers

Delish!

Farmer Profile - Georgia Brown from GRUB FARM

Wed, 30 Aug 2023 03:17:07 GMT

A Day at Grub Farm with Georgia Brown & Chef Jake McWilliams

In the heart of Verrierdale, Queensland, nestled on a gentle slope, lies Grub Farm – a haven of sustainability and regenerative agriculture. On a crisp morning, the team from Belmondos Wholefoods had the privilege of stepping onto this remarkable farm to witness its innovative practices and collaborate with Chef Jake McWilliams to craft a dish that celebrates Grub Farm's ethos and ingredients.

Cultivating Regeneration: The Essence of Grub Farm

Grub Farm isn't just a farm; it's a testament to the potential of regenerative agriculture. Founded in 2019 by Georgia Brown, this small-scale bio-intensive farm exemplifies a commitment to nurturing the land rather than depleting it. The farm's approach is deeply rooted in its surroundings, drawing inspiration from the natural ecosystems of Gubbi Gubbi country. The land here isn't just a plot for produce; it's a living, breathing organism that supports diverse flora and fauna, from birds and insects to mammals.

Walking through the farm, it's impossible not to notice the intricately designed 1/4 acre market garden. Each bed is a canvas, painted with vibrant hues of greens, purples, and oranges. But what truly sets Grub Farm apart is its dedication to soil health and biodiversity. Through companion planting, cover cropping, and minimal tillage, the farm enriches the soil, promoting robust plant growth while reducing the need for synthetic inputs. It's a harmonious dance between nature and cultivation.

A Collaboration of Culinary Creativity: Chef Jake McWilliams at Grub Farm
As the sun began to cast a warm glow over the farm, Chef Jake McWilliams arrived, his excitement palpable. A seasoned chef known for his innovative approach to sustainable cuisine, Jake's philosophy aligns seamlessly with Grub Farm's principles.

“The connection between the land and the plate is what elevates a dish beyond taste – it's an experience of place and culture."

With the ingredients chosen, Chef Jake's imagination ran wild. In Georgia's tiny home kitchen, he crafted a dish that paid homage to the farm's commitment to regeneration and sustainability.
The dish came to life: A crudité of Szechuan Radish and other tender late winter shoots with a macadamia and miso cream. – a symphony of flavors that told the story of Grub Farm.

Sitting down to savor the dish, the team from Belmondos Wholefoods and Grub Farm reflected on the importance of such collaborations. These connections between farmers and retailers and chefs alike, reinforce the bond between consumers and the land that nourishes them. The dish was more than food; it was a celebration of the circular journey from soil to table.

You can find Grub Farm Produce at Belmondos Wholefoods when seasonally available.

Crudité of Szechuan Radish with Macadamia and Miso Cream

Mon, 28 Aug 2023 09:23:27 GMT

Crudité of Szechuan Radish with Macadamia and Miso Cream

by Jake McWilliams

On our recent visit to Grub Farm we had the pleasure of collaborating with esteemed Chef Jake McWilliams. Jake elevates the humble radish to a whole new level, infusing it with flavors that dance on the palate and textures that delight the senses.

Ingredients:

Szechuan radish:

2 bunches of grub farm radishes
1/2 cup light soy sauce
1/2 cup rice wine vinegar
1 cup water
1 tablespoon caster sugar
1 tablespoon sichuan peppercorns
1 tablespoon whole coriander seeds
5g ginger
1 long red chilli
2 cloves garlic

Macadamia nut and miso cream :

1 tablespoon Fermentstation red miso
200g macadamia nuts
300ml water
20mls rice wine vinegar

Method:

Radishes:

Wash and clean the radish. Cut in half leaving the leaves on. Set aside.
Half the chilli, roughly chop the garlic and ginger. Place in medium sized saucepan.
Add all remaining ingredients besides the radish.
Bring to the boil, once it reaches boiling point take off the heat.
Add the radishes to the saucepan and leave them submerged until the liquid is cooled.

Nut cream:

Roast the macadamia nuts till golden brown.
Place all ingredients into a food processor and blitz to a smooth consistency.
Place the nut cream in a large bowl, scatter your radishes over the top and drizzle over enough of the sauce to dress the radishes. I like to finish it with a good drizzle of Australian olive oil and season to taste.

For plating up we used a range of beautiful veggies from grub farm so feel free to add the radishes with any other seasonal vegetables.

Organic Farmer Profile: June - John Tidy Organic Avocados

emmaleeross@icloud.com — Tue, 27 Jun 2023 09:29:05 GMT

Belmondos Wholefoods Organic Farmer Profile:

June - John Tidy Organic Avocados

At Belmondos Wholefoods, we take pride in supporting local organic farmers who share our commitment to sustainable agriculture and providing the finest produce to our customers. This month, we had the pleasure of visiting John Tidy's organic avocado farm in Amamoor, just a short 45-minute drive from our store in Noosaville. Join us as we delve into the story behind John's farm and the incredible avocados he cultivates & be sure to check out the surprising & delicious avocado recipe by House of Salsa we made with him right there on the farm.

John Tidy's organic avocado farm is nestled amidst the scenic beauty of Amamoor, a location that provides the perfect environment for growing luscious avocados. With a passion for organic farming that spans several years, John has become a renowned figure within the local community. His dedication to organic practices and sustainable agriculture has earned him the prestigious certification as an organic farmer.

Certified organic for 5 years, John's farm is a testament to his expertise and unwavering commitment to environmentally friendly practices. By embracing organic farming principles, he ensures that his avocados are grown without the use of synthetic fertilizers, pesticides, or genetically modified organisms. Instead, John relies on natural methods like composting, crop rotation, and biological pest control to nurture his avocado trees and promote their optimal health.

One of the exceptional qualities of John's farm is the wide range of avocado varieties he cultivates. Recognizing the importance of offering ripe and delicious avocados throughout the year, John carefully selects and grows different varieties that thrive in each season, ensuring there's a perfect avocado for every palate and season.

Fuerte : April - June
Shepard : May- June

Pinkerton : May - July
Reed : July - September
Hass : July - Sept
Wurtz : August - November

We are truly privileged to have John's avocados grace the shelves of Belmondos Wholefoods. Our partnership with John spans several years, during which his avocados have delighted our customers with their exceptional quality and taste. The trust and connection we have established with John reflect our shared values of sustainability, community support, and providing organic goodness to our customers.

At Belmondos Wholefoods, we believe in the power of supporting local farmers like John Tidy. By choosing his organic avocados, we contribute to a healthier environment, support local agriculture, and promote a more sustainable food system. We are immensely proud to showcase John's avocados in our store, knowing that our customers are enjoying the fruits of his labor and passion for organic farming.

As we continue to explore the world of organic farming, we are continually inspired by the dedicated farmers who bring us the highest quality produce. Stay tuned for our next organic farmer profile, where we will share the story of another remarkable individual contributing to the organic food movement. Together, we can make a difference in our communities and the planet, one avocado at a time.

Mexican Tortilla Soup with Smokin' Salsa, Fresh Lime and Coriander

Mon, 19 Jun 2023 02:55:01 GMT

Mexican Tortilla Soup with Smokin' Salsa Fresh Lime and Coriander

This month we took a trip to Amamoor about 45mins North of Belmondos to visit John Tidy's Certified Organic Avocado farm. John has a wealth of knowledge about organic and biodynamic farming and soil health and is passionate about growing delicious and nutritious food and the importance of a healthy environment to grow it. In an effort to close the gap between the farmer and the consumer.

This recipe originally came to us from Jules at House of Salsa and we just had to try it with John's Avocados. Warm and smokey absolutely epic for this time of year! It knocked John's socks off and we think you'll love it too.

Ingredients:

125g (1/2 a tub) House of Salsa SMOKIN Salsa
400mL Vegetable or Chicken Broth 200g
Tinned Jackfruit (you can sub fresh jackfruit if it’s precooked OR shredded chicken breast)
2x Corn tortillas (fresh, not cooked)
1/4c Rice Bran oil
½ Avocado
2tbsp Red Onion, chopped
2tbsp Coriander leaves
Wedge of Lime/Lemon

Method:

Cut corn tortillas into 1cm (or smaller) strips whilst waiting for the rice bran oil to heat up in a small/shallow frypan. Fry strips until golden and crispy to your liking. Remove from pan and set aside on a paper towel to soak up the excess oil.

Heat the broth in a saucepan to a simmer.

Add ½ tub (125g) of SMOKIN salsa (or the whole tub if you like) and stir through.

Slowly add the jackfruit or chicken and heat to a simmer then turn off the heat. Let this sit whilst you chop the onion, prep the coriander leaves, and cut the avocado into cubes.

Build the Soup:

Place the stack of tortilla strips piled in the middle of a large but shallow soup bowl with the avocado cubes all around the perimeter and then spoon the pieces of jackfruit or chicken from the soup mixture and place around the bowl. Slowly pour the soup mixture into one side of the bowl so that it disperses around the tortilla crisps.

Garnish with the coriander, red onion and squeeze the wedge of lemon or lime all around.

Learn more about House of Salsa

Congee with Miso Baked Chicken, Soft Poached Eggs and Noosa Chili Oil

Tue, 23 May 2023 00:39:04 GMT

Congee with Miso Baked Chicken, Soft Poached Eggs and Noosa Chili Oil

The Season has changed and we are looking for warm nourishing comfort food! Congee has been the a staple comfort food for thousands of years in Asia but often gets a bad name for being bland. Not here!
Sara Dillon from Tuckshop Catering has been nourishing the Sunshine Coast with her cooking since 2012 and kindly shared this winter recipe with us in her cute 1940s cottage - The Cook's Borough in Cooroy
This recipe is perfect any time of the day. We enjoyed it in the winter sun for brunch but it would work just as well for a midweek dinner.

Ingredients:

Congee

200g Sushi or arborio Rice
1.3 liters Nourishing Wholefoods chicken broth *replace with vegetable broth for vegetarian
100g ginger - peeled and sliced
80g lemon rinds
2 teaspoons salt

Chicken:

1 kg of Chicken thigh skin on (bone in or out suitable)
2 tbls Fermentsation Sunshine Miso paste

*Or replace chicken with mixed dried forest mushrooms rehydrated in hot water and fried in a little chili oil for the vegetarian version.

Sauce:

¼ cup kecup manis
¼ cup Fermenstation Noosa chili oil
¼ cup Tamari

To finish:

Microgreens
Sliced spring onion
Soft poached eggs optional

Method:

Add congee ingredients in a large heavy based saucepan and simmer on low heat for 1.5 hours. Stirring occasionally so as not to let rice stick to the bottom of the pan. Until a thick porridge-like consistency is reached or desired consistency while stirring often .

Preheat oven to 160°
Line a tray with baking paper. Roll chicken into little parcels and place on the tray. Baste with Fermenstation Sunshine Miso.

Add 1 cup of water to the pan and bake for 45 min or until golden and crispy.

Combine sauce ingredients and set aside

Plate congee with miso baked chicken or mushrooms and finish with sauce, sliced spring onion and microgreens and a soft poached egg

Onion Bhaji with soft eggs & Garam Masala spiced Passata

Sun, 07 May 2023 20:49:19 GMT

Onion Bhaji with soft eggs & Garam Masala spiced Passata & Raita

Mothers Day Brunch with a twist Treat mum to a brunch she wont forget. A flavorful and satisfying dish to keep you going all day.

Ingredients:

Onion Bhaji:

2 medium onions sliced
1 tsp each grind coriander, paprika, cumin seed, turmeric, fenugreek seeds
1 tblsp chopped coriander stem
1 cup besan flour
½ tsp bicarb soda
Pinch salt
Lemon zest and squeeze of lime or lemon
Soda water to make loose slurry batter
Shallow fry oil of your choice

Mix with your hand and drop heaped spoonful into hot oil, fry till golden and crispy on both sides (about 7 mins). Keep warm in oven.

Cucumber and coconut yoghurt Raita:

1 small bunch coriander chopped
½ cucumber chopped
¼ cup coyo coconut natural yoghurt
Juice of 1 lime
Cumin seeds
Green chilli (optional)
Salt to taste
2 cubes of ice to prevent bruising of the herb

Blend all ingredients

Spiced Passata:

Olive oil
Handful of cherry tomatoes halved
8 curry leaves
1 tsp (heaped) of Garam Masala
½ bottle of Passata
Salt to taste

Gently fry tomatoes, curry leaves and garam masala in the olive oil until starting to soften, add passata and simmer for a minute or so. Keep some curry leaves aside to decorate the eggs.

To serve:

Soft poached eggs
Eumundi meats goat sausages skinned and crumbled and fried till just crispy
Avocado sliced
Coriander leaves
Red chilli sliced
Fried curry leaves
Lime
Fenugreek

To plate:

Spoon and spread the Raita in the centre of the plate, add crispy bhaji on top. Then place the soft eggs on the

bhaji and spoon over spiced passata and sausage crumble. Place to the side the avocado and coriander leaves.

Decorate with extra curry leaves, fenugreek seeds and chilli.

Autumn salad with roast vegetables and miso cashew dressing

Tue, 07 Mar 2023 00:00:03 GMT

Autumn salad with roast vegetables and miso cashew dressing

Fall into the flavours of autumn with a beautiful vegetarian recipe that showcases the best of the season's organic produce. Savour the rich and savoury roasted root vegetables baked in umami rich miso drizzled with a creamy cashew dressing. Topped with crunchy pepitas and black sesame seeds, this dish is as satisfying to the eyes as it is to the palate. Meal prep a big batch for healthy lunches throughout the week and add your choice of protein for a protein-packed meal that's sure to impress

Ingredients:

1/2 Pumpkin, cut into cubes

2 Sweet Potato, cut into cubes

1 Beetroot, cut into cubes

1 bulb garlic, cut in half, plus 2 cloves, grated

1 cup parsley leaves

2 cups rocket leaves

2 avocados, peeled & cut into wedges

Black sesame seeds

4 tbsp olive oil

2 tsp black pepper

1/2 lemon, juiced

1 cup Raw Cashews

4 tbsp Nutra Organics Vegetable Broth - Miso Ramen

2 tsp Pink Himalayan Crystal Salt

1/4 cup Pepitas

Instructions:

Preheat oven to 200°C.
Add sweet potato, pumpkin, beetroot and garlic bulb halves into a roasting tray.
Combine 2 tbsp Nutra Organics Vegetable Broth Miso Ramen, 2 tbsp olive oil, 1 tsp salt, 1 tsp pepper in a small bowl and whisk, then pour over vegetables, mix through and bake for 30 minutes or until softened and caramelised.
Meanwhile, add boiling water to cover 1 cup of cashews and soak for 5 minutes, then add to a blender with 2 tbsp Vegetable Broth Miso Ramen, lemon juice, 2 garlic cloves, 2 tbsp olive oil, salt and ½ cup water, blend until smooth.
Once vegetables are finished roasting combine with rocket and parsley on a large serving board, drizzle over the miso cashew dressing and sprinkle over pepitas and black sesame seeds.

Summer Love

Tue, 07 Feb 2023 22:26:57 GMT

Summer Citrus Salad

Juicy citrus, radish and micro greens, come together for a light and zesty side perfect for a balmy summer night.

Ingredients:

Salad:
Citrus - such as ruby grapefruit, oranges and lime

Beetroot

Radish

Fennel bulb

Dressing:

Olive Oil

Champagne Vinegar

Honey

Salt + Pepper to taste

Garnish options:

Any fine herbs (such as fennel)

Micro greens

Rocket

Edible flowers

Sunflower Seeds

Instructions:

Finely slice beetroot, fennel, and citrus and radish. Arrange on plate. We used a mandolin but you can finely slice with a sharp paring knife.

Whisk together the oil, vinegar and honey and drizzle over salad.

Add your choice of garnish

Persian Love Cake

This delicate exotic dessert by Nilla Tompkins is the way into your beloveds’ heart.

Ingredients:

*360 gm almond meal

*220 gm coconut sugar

*120 gm unsalted butter, cubed

*2 eggs, lightly beaten

*250 gm coconut yoghurt plus extra to serve

*1 tbsp freshly grated nutmeg

*45 gm pistachios, coarsely chopped (¼ cup)

Method:

Preheat oven to 180C. Combine almond meal, sugar, butter and 1 tsp salt in a food processor, until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.
Add egg, yoghurt and nutmeg to remaining crumble mixture and process until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (35-45 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt.
Enjoy!

Mango & Coconut Gut-Loving Jelly Gummies

Fri, 13 Jan 2023 00:05:14 GMT

Mango & Coconut Gut-Loving Jelly Gummies

Mango and coconut is one of our favourite flavour combinations and these gut-loving jelly gummies by Well Fed Kitchen are the perfect way to celebrate the abundance of Queensland mangoes this season.

We love gelatin because it helps to heal the gut lining and support digestive function and the combination of protein and nourishing fats in these gummies helps kids to feel more satisfied and stay feeling fuller for longer.

Ingredients:

Mango layer -

1 cup mango flesh
1/2 cup filtered water
2 Tbsp Well Fed Kitchen Gut-Loving Jelly Gummies gelatin
1 Tbsp maple syrup or honey * optional, if your mango isn’t very sweet

Coconut layer -

1 cup coconut milk
2 Tbsp Well Fed Kitchen Gut-Loving Jelly Gummies gelatin

Instructions:

Blitz together mango, water and sweetener (if using) to make a puree.
Pour in to a small saucepan and sprinkle over gelatin, 1 Tbsp at a time, allowing it to “bloom” in between.
Gently heat and stir until the gelatin dissolves.
Pour in to silicone moulds, only filling 2/3 of the way, or pour in to a baking try. Place in the fridge to set for 2-hours.
To make the coconut layer, pour coconut milk in to a small saucepan and sprinkle over gelatin, 1 Tbsp at a time, allowing it to “bloom” in between.
Gently heat and stir until the gelatin dissolves.
Pour on top of the mango layer. Place in the fridge to set for 2-hours.
Remove from the moulds and store in the fridge for up to 5 days.

Raw Peach, Mango & Passion Tart

Sun, 11 Dec 2022 10:37:45 GMT

Raw Peach, Mango & Passion Tart

It's summer! 2022/23 mango season has started strong. Our organic kp mangos from north queensland are ideal for this raw dessert by Kelly Alexander . Raw food chef and author of Raw by Nature . Could this recipe be the perfect way to finish your Christmas meal? We think so!

Tart Base-

1 cup dates

1 cup desiccated coconut

1 cup flaked almonds

pinch of salt

1⁄2 teaspoon vanilla

Place the almonds in your food processor and blitz for a couple of seconds so they break

down, then add the coconut flakes, dates, vanilla, and salt. Process until the mixture breaks

down and then starts to come together. It should hold together when you press it in

between your fingers.

Press the base into a spring form tart tin and then pop in the fridge while you make the

filling.

Tart Filling-

1 cup of cashews

1/3 cup coconut milk

1/3 cup coconut oil

2 tablespoons coconut nectar

1⁄2 a ripe mango chopped

3 dried peaches

1 passionfruit

A good pinch of turmeric

A good pinch of salt

1⁄2 teaspoon vanilla

Soak the cashews and dried peaches for 2-4 hours, then strain and rinse well.

Place all the ingredients in a high speed blender and blend until completely smooth. You can

add a dash more coconut milk if need be but the mixture should be thick.

Spoon the filling into the prepared tart base and refrigerate for at least 2 hours.

To Garnish-

1 ripe peach finely diced

Coconut milk to drizzle

A few sprigs of fresh thyme

To serve, top with freshly diced peaches, a drizzle of coconut milk and a spring of fresh

thyme.

Hummble Anzacs with Spiced Cacao

Tue, 19 Apr 2022 23:54:57 GMT

Hummble Anzacs with Spiced Cacao

This creative twist on the humble anzac comes to us from Hummble

Formulated by a Food Science / Nutritionist with a passion for Ayurvedic and Eastern Medicine.

Their vision is for all people to see plants as their medicine, nourishing themselves to feel harmonious, vibrant and joyful in their bodies each and everyday. Hummble spiced cacao chai is a craveable combination of a rich hot chocolate, creamy chai latte and a hint of warmth. Infused with potent yet specific adoptogenic superfoods , Ayurvedic herbs, medicinal mushrooms and mct oil powder to bring a new form of energy and vitality to your day.

This guilty pleasure will become a ritual for you every morning, with many already having it replace their coffee habit.

But don't limit your self to drinking it. It is also very adaptable to baking! Adding a little warming spice to classics like the Anzac.

Enjoy!

Hummble Anzacs

1 cup organic rolled oats
1 cup organic spelt flour
2/3 cup organic desiccated coconut
2 tbl hummble – spiced cacao chai
½ cup organic rapadura sugar
3 tablespoons boiling water
¼ cup maple syrup
½ cup organic coconut oil - melted
teaspoon baking soda

Instructions

Preheat oven to 180°C (350°F). Line oven tray with parchment paper.
In a large mixing bowl, combine oats, flour, desiccated coconut, brown sugar.
In another bowl, combine boiling water with maple syrup, coconut oil, and baking soda.
Pour the liquid ingredients onto the dry ingredients. Combine with a spatula until it forms a cookie batter. Shape 12 cookie balls of the same size and place each ball, 1 thumb apart, on the prepared cookie sheets. Slightly flatten each cookie with your hand palm. Thinner will make them crispier. For chewy cookies, keep them thicker. Smoothen the edge if it cracks.
Bake 12-14 minutes in centre rack.
Remove from the oven and cool 5 minutes on the tray before transferring on a cooling rack. The cookie firms up after about 1 hour.

Storage

Store them for up to 2 weeks in a cookie jar or freeze in ziplock bags.

Learn more about Hummble here

Caprese Salad with Caramelised Black Garlic Paste

Tue, 22 Mar 2022 01:45:05 GMT

Caprese Salad with Caramelised Black Garlic Paste

What is Black Garlic? You are not alone in wondering.

Black garlic is fresh raw garlic that changes with time through the use of low heat and humidity of about 70% in a process called the Maillard reaction. During this process, the cloves turn a distinct black colour. The garlic’s texture and flavour change as well. It’s softer, chewier, and sweeter than regular raw garlic.

The Noosa Black Garlic range is produced using local spray-free Elephant garlic, grown using organic-farming practices. Sourced directly from a farmer in the pristine Noosa hinterland.

Noosa Black Garlic, Whole Garlic Cloves & Caramelised Black Garlic Paste are:

Rich in protective nutrients
Vegan, naturally gluten-free, no added preservatives, artificial colours or flavours

Enjoy this simple recipe that accentuates the natural flavour of black garlic

Servings - 2, Preparatio n Time - 10 minutes, Cooking Time - 0 minutes

Ingredients

2 tablespoons Noosa Black Garlic - Caramelised Black Garlic Paste

6 tomatoes

1 tub bocconcini

1 bunch of basil

1-2 tablespoons extra virgin olive oil

Salt & pepper

Directions

1. Evenly slice tomatoes into rounds, & place evenly onto your plates.

2. Drain the bocconcini, slice each into half longways & evenly place on top

of the tomato.

3. Remove basil leaves, & scatter on top of the salad.

4. Splash extra virgin olive oil over the salad.

5. Add salt & pepper to taste.

6. Drizzle the Noosa Black Garlic - Caramelised Black Garlic Paste liberally over the salad.

7. Enjoy!

You can find Noosa black garlic in our fresh produce section at Bioshop Noosa

4 ways with Furikake

Fri, 11 Mar 2022 01:24:42 GMT

4 ways with Furikake seaweed seasoning

Seaweed is the food of the future! You only need to to look at the the worlds "blue zones" to see that a diet high in sea vegetables leads to a long and healthy life.

Pacific Harvest began their journey with seaweed in 2002 in New Zealand. Since then they have been trusted by natural health and nutritional communities, to offer a range of sustainably sourced, food grade seaweeds in easy to use, everyday formats.

So, what is Furikake?

Furikake is a popular Japanese condiment made with seaweeds and sesame seeds. You can find it in many conventional and Asian supermarkets. However they often contain MSG and artificial colours.

The difference with Pacific Harvest's recipe is:

Only natural ingredients are used – no MSG and wherever possible organic.
Three seaweed species are included in the blends – red, green and brown seaweeds & all raw so nutrients are preserved
Seaweed flavour is HERO, not the added ingredients.

So here are four easy ways to use Pacific Harvest's Seaweed Seasoning

Furikake Popcorn

Simply sprinkle over home made popcorn for a healthy snack the kids will love.

Furikake Breakfast bowl

Fry an egg in a little chilli sesame oil and serve with brown rice and furikake seasoning

Roast pumpkin with Furikake seasoning

Sprinkle over still warm roasted pumpkin and serve with rice or salad

Warm soba noodle salad with furikake seasoning

Dressing

1/3 cup water
1/4 cup olive oil
1/3 cup soya sauce
1 tbsp packed brown sugar
Few drops of Tabasco sauce

2 tbsp Pacific Harvest Chilli Furikake
¼cup olive oil
1 tbsp finely chopped peeled ginger
1 tbsp finely chopped garlic
250g Soba noodles
3 green onions thinly sliced
½ cup of steamed broad beans or Soya beans (edamame)
2 small bokchoy heads, cut finely
½ cup fresh mushrooms, thinly sliced

For the dressing, mix all dressing ingredients until sugar is dissolved. Set aside.
Heat the oil in a pan on medium-high and sauté garlic & ginger until fragrant (about 30 sec).
Add mushrooms and continue cooking until tender & golden (about 5 min).
Add bokchoy and most of the green onion and cook al dente.
Turn heat off and add dressing, stir.
Warm/cook the beans and discard the pod or thick skin.
Cook soba noodles in boiling salt water according to packet instructions. Drain in a colander & rinse under cool water to stop cooking, drain well. Transfer to a large bowl and toss with Furikake, vegetable mixture and beans.
Serve and enjoy!

Crispy Skin Organic Salmon with Lemon & Caper Salsa

Mon, 28 Feb 2022 02:40:05 GMT

Crispy skin Salmon with Lemon Salsa

Serves 4

Eating Fish this Friday?

Few foods pack a bigger nutritional punch than organic salmon, it's rich in protein, omega-3 fatty acids, and vitamin D.

This Fish Salmon is:

Organic
Sustainably fished
Hormone and antibiotic free

Try this great recipe for a simple but impressive Good Friday meal.

Ingredients

4 salmon fillets
Olive oil for brushing
Sea salt and cracked black pepper
2 organic lemons, peeled and sliced
1 ½ tablespoons caster sugar
½ cup roughly chopped flat-leaf parsley
2 tablespoons salted capers”, rinsed (optional)
Sea salt and cracked pepper

Method:

To make the lemon salsa, combine the lemons, sugar, parsley, capers, salt and pepper and set aside.
Brush the skin of the fish with the oil and sprinkle both sides with a little salt and pepper.
Heat a non-stick frying pan over high heat. Add the fish to the pan, skin side down, and cook for 4 minutes or until the skin is crisp.
Turn and cook for a further minute or until the fish is just cooked through. To serve, place the fish on plates and top with lemon salsa. Serve with a simple greens.

Learn more about the organic aquaculture principles of THIS FISH Salmon

Liz's Sourdough Hot Cross Buns

Mon, 28 Feb 2022 02:09:57 GMT

Liz's Sourdough Hot Cross Buns

This is a long game recipe! Make sure you pick up your Noosa Sourdough Co. sourdough starter kit a couple of days before you want to eat your hot cross buns. Trust us it will be worth it and your tummy will be happier too.

"Due to the slow fermentation process, traditional sourdough undergoes, the result is an increase in the bioavailability of the bread's vitamins and minerals.

The process also starts the breakdown of protein (including gluten), making sourdough easier to digest."

Liz is the founder and creator of Noosa Sourdough. After tasting her hot cross buns at Easter last year we knew we had to share this recipe with you! Liz's sourdough hot cross buns taste a little like old fashioned Boston Buns with the sugar glaze. Yum!

Happy Easter and Happy Baking! As Liz's Grandma always said, ‘A little bit of what you fancy does you good’!! – Bless her

Ingredients

1 x Noosa Sourdough Co Starter Kit
580g plain flour
440g water
200g dried fruit – you can make up a mixture of your own favourites (sultanas, currants, mixed peel, figs, dates, apricots, cranberries etc)
1 tsp Vanilla Extract
1 tsp Cinnamon
1 tspMixed Spice
1 tsp Nutmeg
1 tsp Ground Ginger
10g salt
Icing Sugar for the crosses
250g sugar + 250g water - boil and simmer for 5 minutes for the glaze

Method:

Follow instructions inside the Kit for REVIVING your Starter. (It will take up to 48 hours so please leave enough time for this process) –

While your Starter is reviving, make sure you scan the QR code, also inside the kit, to receive the master recipe and method instructions.

Follow this recipe and add in the extra fruit and spices.

You may want to add an extra 30g water if your dough feels a bit dry.

Once you reach the point where your dough has been bulking on the bench for about 4 hours, cut into equal portions. I usually make 8 per batch (112.5g each), or you can always make smaller ones (75g each) and get 12 per batch.

Shape into balls and place on a tray, cover and let rest, preferably in the fridge overnight.

Brush buns with an egg wash to enhance that golden colour.

Bake at 240 degrees Celsius for approx. 25-30 minutes until golden and sound hollow when tapped on the bottom.

Brush hot buns with the sugar glaze and let cool…… then ice the crosses on.

Obviously must be eaten warm with a good spread of organic butter!

For more sourdough tips and tricks and videos here

Roast Pumpkin and Garlic Dip with Spiced Chickpeas

Tue, 22 Feb 2022 03:32:10 GMT

Roast Pumpkin and Garlic Dip with Spiced Chickpeas

Founder of Silver Tongue Foods Kristina believes that time is the key ingredient to ensuring her premium Sourdough Crackers will always produce the perfect crispness and flavour profiles that come from the fermentation of premium ingredients.

The journey begins with the 35 year old starter lovingly cared for throughout three generations of Eastern European family cooks.

Silver tongue Foods is an Artisan producer of Premium Organic naturally leavened Sourdough Crackers, select pickles and preserves.

This warm and aromatic recipe is perfectly accompanied by her incredible sourdough crackers

Ingredients

1 Kg Organic pumpkin, coarsely chopped
4 cloves of garlic, unpeeled
2 Tbs. olive oil, plus ½ cup olive oil
2 Tbs. tahini
2 Tbs. red wine vinegar
Spiced chickpeas
1 Tbs. olive oil
1 splash of Balsamic vinegar
1 red onion, halved, sliced
400 gram can organic chickpeas, drained, rinsed
1 Tsp. ground coriander
1/4 Tsp. dried chilli flakes
Silver Tongue Foods Organic Sourdough crackers of your choice.

Method:

Preheat oven to 180°C. Line a large oven tray with baking paper.
Place pumpkin, garlic and oil on tray, tossing to coat. Season. Roast for 45 minutes or until tender. Cool slightly.
Squeeze garlic from skins into a food processor. Add roasted pumpkin, tahini, extra oil and vinegar. Process until smooth and season.
For the spiced chickpeas, heat oil in a large frying pan over medium heat. Cook onion & Balsamic vinegar, stirring, for 8 minutes or until soft & caramelised. Add chickpeas, then cook, stirring, for 3 minutes. Stir in spices and chilli. Cook, stirring, for 1 minute or until fragrant.
Top dip with chickpeas and serve with Silver Tongue Foods Organic Sourdough Crackers of your choice!

Learn more about Silver Tongue Foods here

Japanese Fried Rice with Noosa Chilli Oil

Mon, 14 Feb 2022 03:58:08 GMT

Japanese Fried Rice with Noosa Chilli Oil

Noosa Locals will know the team from Fermentstation from their stall at the noosa Farmers Market

Their Organic Miso and chilli oil are Fermented for over 8 months with a biodynamic rice, koji and a macrobiotic sea salt, it can take up to 3 years for nature to evaporate the water to the point that the salt drops out leaving essential minerals and nutrients for for a healthy gut flora. You can find their pastes and oils in the fridge at Bioshop Noosa.

This recipe uses the Noosa Chilli Oil Mildly spicy with also full umami koji flavour.

Ingredients

2 tbsp black sesame oil
1 clove garlic finely chopped
1 clove ginger finely chopped
1/4 carrot diced
1/4 red onion diced
1/4 zucchini diced
30g Cooked chicken breast fillet shredded (optional)
10g shiitake slices (optional)
1tbsp Noosa chilli oil
2 cups cooked medium grain rice
Parsley to serve
Salt and pepper

Method:

1. Heat the sesame oil in a wok or pan on low heat. Add the ginger, garlic, Noosa chilli oil for 2 minutes.

2. Add chicken then all vegetables, stir fry in high heat for a minute.

3. Add rice and cook, stirring occasionally, for 4 minutes, or until the rice gets slightly brown.

4. Divide between bowls and top with the parsley, sprinkle salt and pepper.

Learn more about Fermenstation here

Salted Caramel Protein Banana Bread

Tue, 01 Feb 2022 03:42:01 GMT

Salted Caramel Protein Banana Bread

Why make plain old banana bread when you could make Salted Caramel Protein Banana Bread!? Did we mention it’s also gluten-free and vegan? It’s a no brainer!

Bananas are loaded with fibre, potassium, folate, and antioxidants such as Vitamin C and Vitamin B6. For this recipe, you’re going to want to ensure your bananas are organic and nice and ripe – spotty even! Not only are ripe bananas sweeter, but due to their high glycaemic index, they’re also easier to digest.

To deliver a hit of protein and decadent salted caramel flavour, using Raw Protein Paleo Fermented Salted Caramel .

It’s made from a sprouted and fermented wholefood blend with certified organic pea protein, Sacha Inchi, spirulina, spinach, quinoa, seeds and more. This delicious vegan, grain-free formula contains up to 50% RDI Iron plus a comprehensive amino acid profile with highly bioavailable protein and cultured superfoods for optimal digestibility.

Vegan
Gluten Free

Ingredients:

3 ripe bananas
250g gluten free flour
80g of coconut sugar
1 1/2 tbsp cacao powder
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon powder
100g dairy free butter or macadamia nut butter
100g dairy free milk
2 tbsp maple syrup
1 tsp vanilla extract
2 heaped tbsp Raw Protein Paleo Fermented Salted Caramel

Method:

Preheat oven to 180C and line a loaf tin with baking paper.
Using a blender, Thermomix, or food processor, combine all ingredients and mix until well combine.
Pour batter into prepared loaf tin, bake for 45-60 min or until fully cooked through.
Remove from oven and allow to cool for 5-10 minutes before slicing and serving.

More recipes featuring the RAW protein range

BBQ Peaches with cinnamon glaze and coconut yoghurt

Fri, 14 Jan 2022 01:50:30 GMT

BBQ Peaches with cinnamon glaze and coconut yoghurt

Summer Stone Fruit! We love it. This recipe is simple and a great way to utilise the BBQ on a balmy summer night.

The slight caramelisation brings out the peach's sweetness and coconut yoghurt is the perfect accompaniment.

Lactose free
Gluten Free

Ingredients:

1/4 cup (55g) brown sugar or coconut sugar
2 tbsp hot water
1/4 tsp ground organic cinnamon
4 ripe peaches, halved, pitted
2 tsp sunflower or grapeseed oil
Coconut yoghurt

Method:

Preheat barbecue for high heat.
In small bowl, mix brown sugar, hot water and cinnamon until sugar dissolves.
Brush cut sides of peach halves with oil. Barbecue peaches, cut side down, for about 3 mins, or until char marks form.
Turn peaches over and brush with some brown sugar glaze, allowing some glaze to pool in pit indentation of peaches.
Continue cooking for about 3 mins, or until heated through.
Serve with coconut yoghurt and a sprinkle of cinnamon.

Kefir Ice Cream

Mon, 22 Nov 2021 01:59:00 GMT

Kefir Ice Cream

Kefir is a powerful probiotic used for centuries to aid digestion and promote a healthy gut flora.

This recipe from Qld's Mungalli Creek Dairy - Australia's only family run Biodynamic Dairy - is a fantastic way to use your Kefir in the warmer months.

Refined Sugar free
Lactose free
Gluten Free
Low Fodmap

Ingredients:

1 Organic Egg
3/4 cup Mungalli Biodynamic Cream
1 1/4 cup Kefir made using full cream Organic milk
1/4 Raw Honey
1 tsp Vanilla Extract
Handful of organic frozen berries of your choice

Method:

Mix the egg with the cream and cook in a small saucepan over low to medium heat, stirring constantly until you have a somewhat thick custard. Do not let the mixture boil
Remove from the heat and allow to cool
Mix in the Kefir, vanilla extract and honey to taste.
Freeze in your ice-cream maker, according to the directions for your particular machine
Add your mix-ins just before the ice-cream is ready: we chose organic mixed berries
When finished, transfer to another container and place it in the freezer for a couple of hours to harden it a bit more, giving it the consistency of ice-cream.
Serve and enjoy!

LEARN MORE about Mungalli Creek Dairy

MORE RECIPES from Mungalli Creek Dairy

Chewy Vegan Brownie

Tue, 16 Nov 2021 02:28:59 GMT

Melissa Ambrosini's Chewy Vegan Brownie

Melissa Ambrosini is a multiple bestselling author, keynote and TEDx speaker and #1 podcast host.

Melissa lives right here in Noosa with her family and generously shared this recipe for her take on vegan brownies.

These Brownies are Vegan, low fat, gluten, nut, refined sugar, and oil free.

This super easy, delicious, wholefood, healthy brownie will blow your mind. We highly recommend making two batches as these will go very quickly.

Ingredients:

1 cup gluten-free organic oat flour
3/4 cup white cannellini beans
3/4 cup maple syrup
1/4 cup + 2 tablespoons unsweetened applesauce
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla powder
3/4 cup cacao powder

Method:

Add everything to a food processor and blend until smooth.
Add to brownie dish and bake in the oven at 175 degrees Celsius for approximately 25 minutes. You will have to test it at 25 minutes as it may need longer as every oven is different.

LEARN MORE about Melissa Ambrosini

Summer Salsa

Mon, 15 Nov 2021 03:29:17 GMT

Summer Salsa

Love my Earth spice mixes and tea blends have quickly become one of our most popular product ranges since we introduced it to our shelves a year ago.

Love My Earth produces certified organic products, the vision of the company grew from Sunshine Coast local and healthy living advocate Jessica Holdsworth. Growing up on an organic health retreat, Jessica developed the taste for enjoying and eating everything from her own backyard. Through strong relationships internationally Jessica discovered she wanted to help more people to become healthy and happy and encourage people to lead more of an organic lifestyle. Jessica travelled to India to help the local communities and throughout her journey.

Adding a touch of spice to this simple summer salsa gives at a punchy, savoury flavour. Give it a try!

1 cups semi ripe mango cut into tiny cubes
1/4 red onion cup finely chopped onion
1/4 cup finely chopped capsicum
Small handful of chopped coriander leaves
Small handful of chopped mint leaves
1/4 cup finely chopped capsicum
1/2 tablespoon lemon juice
1 green or red chilli finely chopped
1 clove garlic finely chopped
1 tablespoon Love My Earth Vindaloo Curry Powder
2 tablespoon olive oil
Salt to taste

Method:

Mix the mango, onion, chilli, garlic, salt, lemon juice, mint and coriander leaves together in a bowl (you can chop these ingredients in a food processor, aside from the mango). Set aside.

Heat the oil in a pan and fry the Vindaloo Curry Mix for a few minutes until fragrant.

Let this mixture cool and then pour over and the mango salad to infuse the flavours, and serve with all your favourite summer dishes!

LEARN MORE about Love My Earth

MORE RECIPES from Love My Earth

Chocolate Granola Cups - GF, Keto/Paleo. RSF

Tue, 09 Nov 2021 02:35:52 GMT

Chocolate Granola Cups - GF Keto/Paleo, RSF

Who is JoJo Delicious and what can she do in your kitchen?

Jo chambers provides an in home cooking service to cater to almost any specific diet.

Jo believes food can be medicine whether you have been diagnosed with an illness or need to provide yourself or someone else some self care.

"Sometimes it can be hard to follow a prescribed diet if you are new to it and especially if you are time poor, with my 30 years in the food and catering industry I can take on the heavy lifting and guess work for my clients and leave them with the time and energy for other things." Jo says.

Picture this - Jo will help you choose what package will best suit your lifestyle and dietary needs. She'll then give you a list of ingredients to pop in the fridge and pantry. You go out and when you come home the dishes are done, the kitchen cleaned and there is meals and snacks enough for weeks or even months in your fridge and freezer. Heaven!

We often find Jo browsing the aisles of Bioshop looking for alternative ingredients for her clients specific dietary needs.

When we saw her researching all our refined sugar free chocolate we had to know what she was making! So she very kindly gave us this recipe!

Ingredients:

Base:

Ingredients:

2 cups Brookfarm Keto Granola
1 cup 99th Monkey Natural Almond Butter
¼ - 1/3 cup Pomona Raw Organic Honey
¼ cup coconut oil, melted
1 tsp cinnamon
Pinch sea salt
2 tsps vanilla extract or paste

Topping

180g Sunshine Chocolatier Monk fruit Dark or Raw Honey Dark chocolate
80g 99 ^th Monkey Natural Almond Butter
Sea salt

Method:

1. Lightly oil silicone muffin/cupcake tray (12) with coconut oil.

2. Mix all the base ingredients together and press into the muffin tray.

3. Melt the chocolate (I use the microwave – no messing about with a water bath) and mix the almond butter in.

4. Pour over the top of the base mixture, sprinkle with sea salt (we also love toasted buckinis on top!).

5. Leave in the fridge for a few hours before turning out. I cut ours in half to get 24 serves.

Keen to have Jo and her team come and work wonders in your kitchen?

CONTACT Jo Chambers

FOLLOW JoJo Delicious

Pea and Avo Turmeric Wrap with EveryMite

Fri, 05 Nov 2021 02:02:01 GMT

Pea and Avo Turmeric Wrap with EveryMite

EveryMite has been a savior for those who grew up on the other "mite" spread but can no longer consume gluten or yeast.
If you are Vegan or Vegetarian, Coeliac or Gluten intolerant, a Candida sufferer, a MTHFR Gene Mutation carrier, on the Paleo or Keto diet, have a vitamin and mineral deficiency,are a ferment lover, and/or you are an organic wholefood and healthy lifestyle lover. EveryMite is the alternative you've been searching for.

This recipe from Candy at Nourished and Flourished is High protein, high fibre, high in healthy fats and SO TASTY!

Ingredients:

1/3 cup rolled oats
1/2 tsp ground turmeric 
Pinch of black pepper 
1.5 tsp psyllium husk powder 
2.5 tbsp unflavoured protein powder 
1/2 cup warm water
1/4 cup frozen green peas, thawed
1 tablespoon vegan cheese
1/3 avocado, mashed with lemon juice, salt and pepper
2 teaspoons EveryMite

Method:

Mix the oats, turmeric, pepper, psyllium, protein powder and water together and let sit for 5mins for the oats to absorb the liquid

Form a dough and flatten with your hand to make a thin flatbread shape

Fry with a bit of oil on both sides until golden brown

Mash the peas together with the vegan cheese.

Spread EveryMite over the wrap, top with the pea mixture and then the avocado mixture.

Roll into a wrap and enjoy!

Serves one.

LEARN MORE about Everymite

MORE RECIPES from Candy @nourishandflourishsyd

Paleo Acai Bowl

Tue, 02 Nov 2021 00:42:51 GMT

Paleo Acai Bowl

An quick an incredibly nutritious breakfast or snack for those following Keto or Paleo lifestyles.

This recipe comes from our friends at Brookfarm and Amazon Power Australia's original organic acai company.

serves 2

Ingredients

3 frozen bananas
200g Amazon power Acai
1/2 cup plant-based milk

Toppings

Brookfarm Keto Premium Granola
Nut or seed butter
Banana, blueberries, strawberries

Method:

Blend all ingredients in a high-speed blender until smooth.
Divide into two bowls and top with suggested toppings

LEARN MORE about Brookfarm

LEARN MORE about Amazon Power

Yogurt Flatbread

Mon, 01 Nov 2021 03:01:53 GMT

Yogurt Flatbread

D id you know you can make flatbread with yogurt? Perfect with just about any cuisine.

Think:

Topped - with tomato, ricotta and herbs (pictured)
Dipped - Middle eastern hummus and babaganoush
Dunked - Indian curry and dahl

This recipe is made with Mungalli Creek Dairy famous biodynamic greek yogurt. Give it a try!

Ingredients

1 cup Organic Plain Flour
1 cup Mungalli Creek Greek Yoghurt
2 teaspoons Baking Powder
pinch of Salt
Ghee or Butter for cooking

To make this yoghurt flatbread, measure the flour, baking powder and salt into a mixing bowl and combine.
Add our yoghurt to the flour. Using a knife or metal spatula cut the liquid gently through the flour. At this point it will be quite ‘piecey’. You will then need to use your hands to knead the dough and bring it together. The dough should be moist and springy but able to be kneaded without the mixture coming off on your hands – if it’s too wet just add some more flour.
Turn the dough out onto a floured bench and, using a knife, cut dough into 6 pieces for your 6 flatbreads.
Working with one ball at a time, use a rolling pin to roll each flatbread into a circle. Try and get it as thin as possible as this will make for the best bread!
Heat a large skillet over medium heat. Melt some butter (we used Ghee) in the pan and then pop in your first flatbread. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
Repeat this process until all 6 flatbread are cooked!

These can store for a few days (if you can resist!) in an airtight container. You just need to reheat them in your pan!

LEARN MORE about Mungalli Creek Dairy

MORE RECIPES from Mungalli Creek Dairy

Warm Summer Salad

Thu, 28 Oct 2021 03:52:07 GMT

Warm Summer Salad

The perfect Spring/Summer side or entree - Perfect with Glazed Ham, Roast Turkey or Whole Baked Salmon

Another beautifully curated recipe from Clancy Atkinson who is regarded as one of Australia’s leading private chefs. Catering for luxury brands and movie/sports/music stars on Luxury Super Yachts and in private residences worldwide.

When in Noosa Clancey chooses to shop at Bioshop for Quality Organic ingredients and loves sharing recipes with us!

Serves 8

ASPARAGUS

INGREDIENTS

24 thick premium asparagus spears woody ends trimmed, gently peeled

Extra Virgin Olive Oil

Sea salt & cracked pepper

METHOD

In a hot frypan add olive oil then asparagus and sauté until al dente. Season with salt & pepper. Keep warm until ready to serve.

PICKLED GRAPES

32 x seedless crimson grapes cut in half

500ml white wine vinegar

300g caster sugar

METHOD

In a saucepan bring to a gentle simmer vinegar and sugar. Once sugar has dissolved allow mixture to cool to room temperature then pour over the grapes. Allow to pickle for 2 hours.

TO SERVE

300g cooked pearl couscous

2 x 320g jar of marinated Meredith Goats Cheese

100g x roasted hazelnuts crushed

4 x cups mixed ghost kale & micro herbs

2 x eshallots thinly sliced

Extra virgin olive oil

Vincotto

Place hazelnuts, pearl couscous, goats cheese and eshallots in the middle of a serving plate.

Top with warm asparagus and crumble over the goats cheese then drizzle over extra virgin olive and vincotto. Garnish with micro herbs and serve.

LEARN MORE about Clancy's Private Chef Service

CONTACT Clancey Atkinson - Private Chef

INSTAGRAM for gourent inspiration

GF MANGO FRANGIPANE TART

Mon, 25 Oct 2021 01:03:24 GMT

GF MANGO FRANGIPANE TART

Mango season is here! This is a summer show stopper from Food to Nourish - an Australian company dedicated to producing nutrient dense organic wholefood products.

Nutritionist, Danielle Minnebo and co founder Natasja Jirwander identified a gap in the market for genuinely healthy gluten free foods and created a line of products that both taste good but are also made with integrity using quality whole food ingredients. Find them in our baking and cereals aisles at Bioshop Noosa.

Ingredients:⁠
For the pastry:

1 ½ cups buckwheat flour

2 tbls coconut palm sugar

¼ cup ghee, room temperature

1 egg

¼ cup cold water

For the filling:

125g ghee, room temperature

125g coconut palm sugar

3 eggs

125g blanched almond meal

30g buckwheat flour

3 passion fruits

1 large mango, thinly sliced

⁠
Method⁠:
⁠ How to put this together

Preheat your oven to 180 ° C. Grease and line a circular tart tray.

Add the buckwheat flour, coconut palm sugar and ghee to a mixing bowl.

Using your hands rub the ghee into the flour until the mixture resembles breadcrumbs.

Add the egg and cold water and mix together until a dough is formed.

Wrap the dough in plastic wrap and pop in the fridge for 30 minutes.

Remove the dough from the fridge and roll out onto a floured surface.

Roll out until it is approx. 2 mm thick.

Gently place the pastry into the tart shell and press it into the base.

Tidy up the sides and make sure the pastry is an even thickness the entire way around the tart.

Pop in the oven to blind bake for 15 minutes, until lightly brown.

Make sure you allow the tart base to cool before adding the filling.

While the pastry is baking prepare the filling.

Add the ghee and coconut palm sugar to a bowl and beat together until the mixture is creamy and fluffy.

Add one egg at a time, each time beating it into the mixture well.

Add the almond meal, buckwheat flour and the pulp from 2 passion fruits.

Fold this into the mixture gently until well combined.

Pour this into the pre-baked tart base and decorate with your sliced mango.

Spend a little extra time doing this, as this is what will make the dessert shine once it’s baked.

Pop in the oven and bake for a further 40-50 minutes, until the top is golden brown and the frangipani mixture is set.

Allow to cool before decorating with the pulp from 1 passion fruit and serving.

LEARN MORE about Food to Nourish

MORE RECIPES by Food to Nourish

Rhubarb and Blood Orange Vegan Cheesecake

Fri, 22 Oct 2021 04:03:33 GMT

Rhubarb and Blood Orange Vegan Cheesecake

Vegan cheese can be used for more than savoury! This brightly coloured, tangy and light cheesecake comes to us from The Vegan dairy just in time for warmer weather!

Ingredients:⁠
500g rhubarb , chopped into 4cm lengths⁠
150g coconut sugar⁠
1 blood orange , zested and juiced⁠
1 vanilla pod⁠
100g The Vegan Dairy Cultured Butter , melted, plus extra for the tin⁠
200g gingernut biscuits⁠
450g The Vegan Dairy Ashed Chevre⁠
200g cashews, soaked overnight⁠
100g thick vegan cream or coconut yoghurt⁠
1 tbsp pistachios, chopped⁠
1 tbsp pepitas, chopped⁠
⁠
Method⁠:
⁠
Heat oven to 180C fan. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with a silicone baking sheet (or foil) and roast for 20 mins. Remove from oven. Purée a third of the rhubarb, reserving the rest for the top of the cake.⁠
⁠
Butter a 20cm springform cake tin and line it with baking parchment. To make the base, grind the biscuits to crumbs, pop into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Evenly and gently compress it with the back of a large spoon until it’s packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.⁠
⁠
To make the filling put the cheese and cream or yoghurt into a food processor, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.⁠
⁠
Pile the mixture on top of the biscuit base and smooth it down. Cover and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.⁠
⁠
Next day: Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over the syrup, then scatter with pistachios and pepitas to serve.⁠

LEARN MORE about The Vegan Dairy

MORE RECIPES by T he Vegan Dairy

Mediterranean Tart (vegan)

Tue, 28 Sep 2021 02:20:58 GMT

Mediterranean Tart (vegan)

This Gorgeous little, vegan tart recipe comes from t he folks at Nutty Bay. O ur favourite Byron Bay cashew cheese.

Perfect for a super easy Springtime brunch!

Ingredients:

Base:

2 cups organic flour
pinch salt
2 tbls nutty bay cultured butter
1 1/2 cups water

Filling:

200g of nutty bay cashew cheese flavour of choice
100g organic potato flour
40g of pine nuts
1/4 cup kalamata olives chopped
1/2 organic capsicum chopped
1/2 zucchini chopped
1/4 cup sundried tomatoes

Method:

Preheat oven to 180°

Combine all base ingredients until doughy. Roll out to fit a shallow tray. Lightly bake for 5 mins. Combine all filling ingredients and spoon mixture into base. Bake for 20 mins. Serve warm with fresh herbs.

LEARN MORE about Nutty Bay

MORE RECIPES by Nutty Bay

CARRY-TO-WORK SALAD Tuna and Quinoa

Fri, 17 Sep 2021 04:57:03 GMT

CARRY-TO-WORK SALAD Tuna and Quinoa

This one is for all the meal planners and preppers. This Good fish recipe is really just a base. You can add or omit anything you like. Even if you are vegan or vegetarian there are so many great alternatives. Get creative!

Ingredients:

125g tin Good Fish Tuna in Extra Virgin Olive Oil or Tuna in Brine fillets, drained
100g Organic Quinoa
1/2 red capsicum, sliced
1/2 cup mung beans
1/2 cup green beans, lightly boiled, drained, cooled
70g tinned chickpeas, drained
80g feta
1/3 cup red cabbage, shredded
1/4 cup toasted almonds
1/2 cup coriander, chopped
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
Sea salt
Pepper

Method:

Prepare quinoa according to packet instructions. Set aside to cool. Prepare remaining ingredients before layering them in the order of your preference into a sealable jar. In a separate jar combine olive oil and vinegar and stir until combined. Season with salt and pepper to taste. Seal and refrigerate both jars until you are ready to serve.

LEARN MORE about Almo

MORE RECIPES by Almo

Pear and Hazelnut Bircher

Mon, 13 Sep 2021 23:58:33 GMT

Pear and Hazelnut Bircher with Almo Almond Milk

This delightful Spring Recipe comes to us from Almo Almond Milk. The cleaner greener Australian Almond Milk.

Wake up to wholesome, bircher muesli! This seasonal twist on a traditional Swiss breakfast is the perfect way to start your day.

GF, DF, Vegan, Refined Sugar free

Ingredients:

1 cup (100g) GF rolled oats
1 1/3 cups 330ml Almo Milk
2 pears, grated
1/2 cup (70g) roasted hazelnuts
2 tbsp white chia seeds
1 tbsp pumpkin seeds
1/2 tsp ground cinnamon
Maple syrup, to taste
Dash of vanilla extract

Method:

Place the oats, chia seeds and pumpkin seeds into a large mixing bowl or container, and cover with Almo Milk. Add maple syrup and vanilla extract, and mix well to combine. Then cover and pop in the fridge overnight.

In the norming, grate one pear, sprinkle with cinnamon and fold through the muesli. Slice the other pear and layer on top with a handful of hazelnuts and a drizzle of optional Almo Creme or coconut yogurt

LEARN MORE about Almo

MORE RECIPES by Almo

Sate Tempeh (Satay Tempeh)

Mon, 13 Sep 2021 01:38:31 GMT

Sate Tempeh (Satay Tempeh)

We recently welcomed Primasoy to the Bioshop Family. We searched far and wide for an organic tempe company that ticks all the boxes until we found Primasoy.

As an Indonesian family living in Australia their desire to replicate the food they grew up lead them to create Primasoy.

Following traditional Indonesian techniques to create a product which is true to its origin. Using Australian Certified Organic soybeans, which are sourced locally and harvested using sustainable farming practices.

Tempeh is SO versatile. Let the aromas of Lemongrass and galangal transport you to the streets of Indonesia.

Ingredients:

225g Primasoy tempeh, cubed
1 onion
1 clove of garlic
Red chilli or capsicum
150ml coconut milk
1 tsp lemon zest
1 tsp galangal powder
1 lemon grass
1 tbsp Salt
1 tbsp sugar

Method:

Put the onion, garlic, red chilli (or capsicum for those who do not like chilli), lemon zest, galangal, lemon grass in a blender.

Mix the spices with coconut milk and boil. Add the tempeh cubes and continue boiling until the liquid is reduced to about half. Cool down.

Put the tempeh cubes onto satay skewers and barbeque each side until golden brown.

LEARN MORE about Primasoy

MORE RECIPES by Primasoy

GF Banana Tapioca Pancake

Tue, 07 Sep 2021 04:02:52 GMT

GF Banana Tapioca Pancake

This recipe came to us from Brazilian Tapioca. A favourite with "Noosarians" for their filled tapioca flatbreads at the Noosa Farmers Market on Sundays. Make your own at home with their ready to go Flatbread mix - it's super versatile!

Ingredients:

2 ripe bananas
3 eggs
3 tbsp of Brazilian Tapioca
1 tbsp cacao powder (or a pinch of cinnamon instead)
1 tbsp of baking powder

Method:

1. Mash the bananas with the eggs

2. Then add all dry ingredients until you have a nice and well mixed batter.

3. To cook use a little bit of coconut oil on medium heat, cook both sides and serve with fruit

and any toppings such as chocolate, Peanut Butter, Honey, Maple syrup

LEARN MORE about Brazilian Tapioca

MORE RECIPES by Brazilian Tapioca

VEGAN Chipotle Cauliflower Taco with Fetta & Avocado

Mon, 30 Aug 2021 04:18:07 GMT

Chipotle Cauliflower Taco with Fetta & Avocado

This recipe came to us from La Tortilleria - One of Australia's most loved Mexican restaurants and trusted authentic tortilla brand. Authentic international food starts with authentic products and these are the real deal.

Ingredients:

15 La Tortilleria corn tortillas
1 cauliflower
4 small radishes, finely sliced
1 lime, juiced
½ cup almond slivers
200g vegan feta, crumbled
1 avocado
2 limes, juiced
20g fresh coriander, finely chopped
1 jalapeño, finely chopped
1 clove garlic, crushed
2 tbsp water
Pinch of salt
1½ tbsp chipotle in adobo, chopped
¼ brown onion, sliced
2 cloves garlic
2 limes, juiced
1 tbsp agave syrup or honey
½ tsp cumin
½ tsp salt

Method:

Preheat your oven to 240 C. Combine the cauliflower marinade ingredients in a large bowl. Cut your cauliflower into florets and toss in the marinade until coated. Place on a tray lined with baking paper and bake for 20 to 25 minutes.
Squeeze lime juice over your radish slices to marinate them, and set aside until serving time.

Avocado salsa, cauliflower marinade

Combine the avocado salsa ingredients until smooth. Alternatively use a blender.
In a dry frying pan (no oil) over medium-high heat, toast almond slivers until golden, stirring constantly. Remove from pan.
In the same hot dry pan, heat your tortillas one by one until soft, hot and floppy, flipping 2 or 3 times. Wrap in a tea towel until ready to serve.
To assemble your taco, place baked cauliflower on your warm tortilla and top with almond slivers, crumbled feta, radish slices and avocado salsa.

¡Buen Provecho!

LEARN MORE about La Tortilleria

MORE RECIPES by La Tortilleria

High Fibre Savoury Seed Crackers

Mon, 23 Aug 2021 23:24:54 GMT

High Fibre Savoury Seed Crackers

This recipe came to us from Natural seed Co. A fibre-packed addition for your cheese platter or take anywhere snack.

Ingredients:

2 ¼ cups Natural Fibre Seeds - Available at Bioshop
1 cup warm water
1 tbsp sunflower oil
1 pinch salt
2-3 pinches rosemary (finely chopped)

Method:

Preheat oven to 160°C fan-forced.
Line a baking tray with baking paper and set aside.
Mix all ingredients in a bowl and allow mixture to rest for 15 minutes.
Lay a sheet of baking paper on your workbench and use a silicone spatula or palette knife to spread the mixture in a thin layer, 2-3 mm in thickness.
If you would like smooth surface add a second sheet of baking paper over the mixture and roll out with a rolling pin.
Cut into desired shapes and transfer to prepared oven tray.
Bake for 15 to 20 minutes or until golden and crisp.

LEARN MORE about Natural Seed Co.

MORE RECIPES by Natural Seed Co

Banana and Date Loaf with Coconut Caramel Sauce

Mon, 23 Aug 2021 04:04:14 GMT

Banana and Date Loaf with Coconut Caramel Sauce

Gluten, Dairy Sugar FREE

Clancy Atkinson is regarded as one of Australia’s leading private chefs. Catering for luxury brands and movie/sports/music stars on Luxury Super Yachts and in private residences world wide. When in Noosa Clancey chooses to shop at Bioshop for Quality Organic ingredients.

Ingredients For loaf

8 dates, seeded and roughly chopped

3 medium-large bananas, mashed

4 eggs

1 tsp cinnamon

1 tsp vanilla

1/2 cup coconut oil, melted

1/2 tsp bicarb soda

1 tsp baking powder

1 cup shredded coconut

1 cup brown rice flour

Preheat oven to 170c

Method:

In a food processor add melted coconut oil, vanilla, eggs, bananas, dates, cinnamon, baking powder and bicarb and pulse until mixed together. Add coconut and brown rice flour to the mixture and blend until mixed completely together.

Place mix into mini lined loaf tin s & bake for approximately 20 min or test the middle with a skewer.Remove from oven & allow to cool in pan for 10 min.

Ingredients For Sauce

1.5 cup pure maple syrup

2 cup coconut milk

2 tablespoons coconut oil

2 teaspoon pure vanilla extract

Pinch of flaky sea salt

Method:

Put the coconut milk into a medium-size pot over medium heat, bring to a simmer.

Add the maple syrup, bring to a simmer then reduce heat to low temperature.

Softly simmer uncovered for 25-30 minutes stirring every 4-5 minutes or so, just so it doesn't stick to the bottom of the pan. Add the sea salt, vanilla, and coconut oil, mix and remove from heat. Serve warm.

Serve warm mini Banana & Date loaf with warm caramel sauce, toasted sesame seeds and coconut ice cream

LEARN MORE about Clancy's Private Chef Service

CONTACT Clancey Atkinson - Private Chef

INSTAGRAM for gourent inspiration

Beetroot and Mint Dip

Fri, 13 Aug 2021 00:00:39 GMT

Beetroot and Mint Dip

Kelly just happens to be on our favourite customers. Always bringing the inspiration for plant based recipes. Kelly has an incredible cookbook you can purchase in store or HERE

Ingredients:

2 cups grated beetroot
2 cups of cashews soaked for 2-4 hours
½ cup coconut water (or regular water)
1 cup of mint leaves
1 teaspoon cumin
2 teaspoons salt
1 teaspoon garlic
2 tablespoons olive oil
2 tablespoons lime juice

Method:

Drain and rinse the cashews well

Place everything in your food processor and process until completely smooth and creamy.

This dip will keep in a sealed jar in the fridge for 2-3 days.

If you love this recipe you can find more of Kelly's unique recipes HERE

Black Tahini Mocha Maple Slice

Thu, 12 Aug 2021 23:53:37 GMT

Black Tahini Mocha Maple Slice

Kelly just happens to be on our favourite customers. Always bringing the inspiration for plant based recipes. Kelly has an incredible cookbook you can purchase in store or HERE

Ingredients:

1 cup of pumpkins seeds
1/3 cup of hazelnuts
1 cup of desiccated coconut
½ cup of quinoa flakes
1 tablespoon of chia seeds
1 tablespoon of black sesame seeds
1 tablespoon of finely ground coffee
a good pinch of salt
2 tablespoons of cacao powder
1 cup of soft dates
1 tablespoon of coconut oil
¼ cup of black tahini
2 tablespoons of maple syrup

Method:

Place all of the dry ingredients in the base of your food processor- pumpkin seeds, hazelnuts, coconut, quinoa flakes, chia seeds, sesame seeds, coffee, salt and cacao powder- and pulse a few times to break everything down slightly.

Add in the dates, coconut oil, tahini and maple syrup and process until the mix comes together and holds together well.

Transfer the mixture to a slice tin lined with baking paper and smooth out evenly.

Place in the fridge for an hour or two to set and then slice into squares or bars.

The fudge will keep up to a week in the fridge.

If you love this recipe you can find more of Kelly's unique recipes HERE

Easy Green Smoothie

Thu, 12 Aug 2021 23:45:25 GMT

Easy Green Smoothie

Kelly just happens to be on our favourite customers. Always bringing the inspiration for plant based recipes. Kelly has an incredible cookbook you can purchase in store or HERE

Ingredients- makes one serve

1 large frozen banana chopped
½ cup chopped mango
½ cup sliced cucumber
1 cup baby spinach
1 cup almond or coconut milk
6 fresh mint leaves
¼ ripe avocado

Simply blend all ingredients in your blender until smooth and creamy!

If you love this recipe you can find more of Kelly's unique recipes HERE

Voodoo Bacon and Gruyere Cauliflower Gratin

Fri, 30 Jul 2021 04:27:37 GMT

Voodoo Bacon and Gruyere Cauliflower Gratin

Winter is the perfect time to make this Gorgeous Gratin with George's famous Nitrate Free Voodoo Bacon and Gruyere from local Swiss Cheese Producers Fromart

INGREDIENTS

100 grams organic unsalted butter
100 grams plain flour
500 ml milk
180 grams Fromart Gruyere cheese (grated)
150 grams Voodoo Bacon (diced)
650 grams organic cauliflower (stem and leaves removed, cut into bite size florets
1 bunch chives (sliced into small rings)
salt to taste

DIRECTIONS

– Bring a pot of lightly salted water to a boil. Add the cauliflower florets and cook until tender but not mushy or falling apart. Pour into a strainer reserving the cauliflower and rinse with cold water to stop the cooking process. Let strain for at least 15 minutes to thoroughly remove all of the water. Reserve.

– In a medium saucepan melt the butter and then add the flour. Cook this on medium heat for 5 minutes, whisking constantly. Do not let it stick to the bottom of the pan or turn brown. This is done by whisking constantly. If needed lower the heat and cook it longer.

– Add the milk and bring this to a boil, still whisking constantly. It will thicken quickly.

– Add the shredded cheese and remove from the heat. Using a wooden spoon stir until the cheese has melted and there are no lumps. Add a small pinch of salt. Reserve.

– In a sauté pan on medium heat add the diced Voodoo Bacon and cook until it is uniformly brown and crispy.

– In a bowl, mix the bacon and its fat, the dry cauliflower and the cheese sauce. When this is mixed well put everything in an oven proof dish.

– Top with the chives and bake at 165 degrees for 20 minutes or until the top is a beautiful brown and it is bubbling. Remove from the oven and let this cool for 10 minutes. Scoop and enjoy!!

Find more George Francisco recipes HERE

Why are my dried Apricots Brown?

Fri, 23 Jul 2021 04:33:15 GMT

Why are my dried Apricots Brown? - by Absolute Organic

A frequently asked question in our bulk department. Here is what absolute Organic have to say about dried apricots and why they should never be bright orange.

Why are our apricots brown?

Our dried apricots are brown because they are 100% organic with no chemicals added.

Whilst regular dried apricots look bright and orange, our Absolute Organic Dried Apricots are dark-brown coloured. The reason why is because there is no sulfur dioxide added to it. Sulfur dioxide (E220-E228) are naturally occurring chemical compounds used as a preservative in dried fruit, wine, beer and some meat products to preserve its colour and extend its shelf-life.

According to the British Journal of Diseases of the Chest, when sulfur dioxide is consumed in recommended concentrations by healthy people, it might not be a dangerous substance, but its consumption was linked to asthma when ingested by sensitive subjects, and some side effects like bloating, stomach pain and digestive issues were also related. Another study published by the Oxford Academic also suggests that sulfur dioxide and its derivatives might be systemic toxic agents for the human body.

In any case, why not avoid any sorts of chemicals if you can? All Certified Organic food in Australia is not allowed to add any type of sulphur, so whenever possible just choose organic food for you and for your family and you will be sure to avoid any harmful substances.

Have you ever noticed this colour difference before?

Sources: https://www.ncbi.nlm.nih.gov/pubmed/7426352 https://academic.oup.com/mutage/article/19/6/465/1053289

Super Yum Bars

Thu, 22 Jul 2021 04:40:06 GMT

Super Yum Bars

Kelly just happens to be on our favourite customers. Always bringing the inspiration for plant based recipes. So trust us when we say this is not your average trail bar. Kelly has an incredible cookbook you can purchase in store or HERE

Ingredients:

Dry:

2 cups Crispy Rice Cereal
1 cups Rolled Oats
½ cup desiccated Coconut
½ cup flaked almonds
½ cup Pumpkin Seeds
¼ cup Sesame seeds
¼ cup Raisins
¼ Goji Berries
2 tablespoons cacao nibs
1 teaspoon Orange zest
1 tablespoon Maca powder
¾ teaspoon Salt
2 tablespoons ground flax seeds

Wet:

½ cup Coconut nectar
½ cup Peanut butter
1 teaspoon Vanilla Extract
3 Tablespoons Coconut oil
2 tablespoons Cacao butter
Optional: chocolate to drizzle

Preparation

Place all of the dry ingredients in a large bowl and mix well.

In a saucepan over a low heat, melt the coconut oil, cacao butter, peanut butter, vanilla and coconut nectar.

Pour the wet ingredients over the dry and mix very well to combine. Transfer the mixture to a lined slice tin and press down very well. I placed another sheet of baking paper over top to smooth out and press down well.

Refrigerate for 2-3 hours until firm and then cut into bars.

If you wish to add the chocolate drizzle, I simply melted down some dark raw chocolate that I buy in bulk from my BioShop Noosa. You can melt down a block of any chocolate you love and drizzle over top. Return to the fridge again to set.

If you love this recipe you can find more of Kelly's unique recipes HERE

Baked Tandoori Cauliflower with Coriander Sauce

Mon, 19 Jul 2021 04:16:41 GMT

Baked Tandoori Cauliflower with Coriander Sauce

This recipe is a hearty, delicious vegetarian curry dish or a great side for any meat dish. The flavours from the lime set off the Tandoori Curry Powder, while the chilli jam gives it a hint of sweetness. It’s a match made in heaven.

Ingredients

1 large cauliflower or 3 baby cauliflowers
1/2 cup of yoghurt
2 tablespoons of Love my Earth Tandoori Masala Organic Curry Mix
Juice of 1 lime
Salt and pepper
Optional: 1 tablespoon of Sweet Chilli Jam

Preparation

Trim any outer leaves of cauliflower and place in a pot large.
Fill large pot with water and bring to the boil with half of the cauliflower underwater.
Boil for 5-10 minutes depending on the size of the cauliflower. Be careful not to overcook the cauliflower here to avoid it falling apart.
Turn oven on to 180 degrees.
In a bowl mix the yoghurt, Tandoori Masala Curry Mix, lime juice, salt, pepper and chilli jam together. It should create a thick tandoori yoghurt sauce.
Take the cauliflower out of the pot and place onto a baking dish.
Pour the yoghurt sauce over the top of the cauliflower.
Make sure the top of the cauliflower is covered in sauce. The extra sauce is fine to drip over the edges of the cauliflower and onto the baking tray.
Bake in the oven for around 20 minutes or until the yoghurt sauce starts to turn golden.
Tip
Serve this dish in two pieces with a generous drizzle of Coriander Sauce.

*If you want to make this vegan, swap out the yoghurt for coconut yoghurt.

*Be careful not to overcook the cauliflower in the first step so it doesn’t fall apart.

Coriander Sauce

Ingredients

1 big bunch of coriander
4 garlic cloves
1 tomato
Salt and pepper
¼ cup of olive oil
Juice of 1 lime or lemon

Preparation

Wash the coriander root thoroughly and trim any dirty parts off.
Roughly chop the coriander and set aside.
Peel the garlic.
Add everything into a blender - the coriander, garlic, tomato, salt, pepper, olive oil and lime or lemon juice.
Blend until there is a smooth consistency.

*This sauce can be stored in a jar for up to 5 days.

Pasta Puttanesca

Thu, 15 Jul 2021 03:11:29 GMT

Pasta Puttanesca

This full-of-flavour pasta is a super-easy recipe you can do in almost no time at all.

Find everything in store at Bioshop Noosa

It can be made in this traditional way with Regular or GF pasta or get creative with extra fresh herbs and vegetables

Ingredients

2 tbsp Extra virgin olive oil

4-6 Anchovy fillets

1 tbsp Finely chopped parsley stalks

350g Pasta penne or rigatoni pasta shells or gf pasta of choice

2-3 Garlic cloves, bashed with the palm of your hand

2-3 tbsp Capers, well rinsed

¼ cup Olives, pitted

400g Organic passata

Small piece of pecorino or parmesan rind, optional

Salt and pepper for seasoning (keep in mind that the capers are very salty)

Sustainable Australian Tuna - we love Little Tuna

Chopped parsley and grated pecorino or parmigiana, to garnish

Method

1. Heat up the oil in a large, heavy-based pan.

2. Add the anchovies and stir with a wooden spoon to break them down.

3. Add the garlic and chopped parsley stalks, and allow the oil to infused with the flavours.

4. Add the pasta, capers, olives and stir through. Cover with passata and enough water to make sure all the pasta is submerged. Add your cheese rind, if using. Cook, stirring occasionally, for 7-8 minutes or until the pasta is al dente. Lastly stir through Tuna until warmed through

Check seasoning.

5. Serve hot (discard the cheese rind and garlic before serving), as it is, or with a dusting of pecorino or parmigiano and chopped parsley.

Butter Chicken by Love My Earth

Mon, 05 Jul 2021 05:09:52 GMT

Butter Chicken

Love my Earth’s very own authentic Organic Butter Chicken recipe.

This medium blend of Indian spices will help you to create a delicious homemade Indian Curry the whole family will love. Quick and easy to make, super healthy and full of flavour.

Make this delicious Butter Chicken in 5 quick steps .

Heat 2 tablespoons of oil and in a frypan plus 2 tablespoons of butter chicken mix and fry until fragrant.

Add 600g of chopped chicken thighs, 1 chopped onion, salt and brown. (Optional) Add 1 cup of your favourite veggies - we like capsicum.

Add a 400g tin of chopped tomatoes or tomato puree and simmer

Bring to boil then simmer until chicken is cooked

Stir in 1/2 cup of coconut cream and simmer for further 5 mins

Serve with basmati rice and fresh coriander.

Serves 4

Recipe variations

Add fresh garlic or chilli for a flavour boost

Add tofu for a vegan version

Add paneer and peas for a vegetarian version

Supplement coconut cream for full cream or yoghurt for a thicker version

Laksa with Soul Fish Prawns

Mon, 05 Jul 2021 05:00:31 GMT

Laksa with Soul Fish Prawns

This recipe is tried and tested by Bioshop's Floor Manager Janet and her family.

Inspired by our new range of wild caught organic seafood by Soulfish in Coolum Beach. It is Gluten Free, Sugar Free Dairy Free and all ingredients can be found right here at Bioshop (depending on seasonal availability) Ask our friendly staff for help!

Ingredients

Rice Noodles or 250 g kelp noodles for Keto/paleo version
1 tablespoon coconut oil
3 × 400 ml cans coconut milk
2 tablespoons honey (optional)
½ teaspoon tamarind paste
12 Soul Fish raw king prawns, peeled and deveined with tails intact
2 ½ tablespoons fish sauce
2 ½ tablespoons lime juice
¼ Chinese cabbage (wombok), finely shredded
1 handful of bean sprouts
1 small handful of Thai basil leaves
1 small handful of coriander leaves
2 limes, quartered

Spice Paste

6 garlic cloves, peeled
200 g long red chillies, roughly chopped
2 lemongrass stems, white part only, thinly sliced
1 teaspoon ground turmeric
5 kaffir lime leaves, finely shredded

Method:

1.Soak the noodles in a bowl of cold water for 10 minutes to soften slightly. Meanwhile, to make the spice paste, process the garlic, chilli, lemongrass, turmeric and lime leaves in a food processor or pound using a mortar and pestle until smooth.

2.Place the oil in a large saucepan over medium heat. Add the spice paste and fry for 2 minutes until fragrant. Add the coconut milk, honey (if using) and tamarind paste and bring to the boil. Add the prawns and bring back to the boil. Turn off the heat and allow to sit for 5 minutes until the prawns are just cooked through. Add the fish sauce, lime juice and cabbage. Return the pan to medium heat and cook for 1 minute.

3.Divide the noodles among four serving bowls and spoon on the laksa, making sure the prawns are divided evenly between the bowls. Garnish with the bean sprouts, basil and coriander. Serve with the lime quarters.

Vegan Dahl with Coconut Rice by Love My Earth

Tue, 02 Jun 2020 05:42:17 GMT

Vegan Dahl with Coconut Rice by Love My Earth

This recipe was shared by the gorgeous @sarahsspoonful using Love My Earth organic dahl!

Ingredients

1 Packet of Love my Earth Indian Masala Organic Dahl Mix or Bombay Tomato Organic Dahl Mix

1 onion

1 zucchini

Tin of Organic tomatoes

2 cups Organic Basmati Rice

Tin of Organic Coconut milk

Preparation

To make the Dahl

Heat oil in saucepan, add dahl mix and fry until fragrant

Add zucchini, onion and tomatoes

Add 4 cups of boiling water

Cook for 30 mins on a low-medium heat, stirring occasionally

To make Coconut Rice

Place rice in a saucepan with 1 1/2 cups of water, coconut milk and salt.

Once it's brought to the boil, reduce the heat to the lowest setting and cover the pot with the lid.

Cook for 15 minutes. Remove from the heat and let it stand covered for 10 minutes.

This is the perfect healthy meal to make in bulk and freeze! Serve with chopped avocado and coriander and enjoy.

Thank you Sarah for sharing your creation! You can check out more of her recipes at sarahsspoonful.com

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