Turmeric Latte Powder

Makes 12 serves.


6 tsp turmeric powder

3 tsp cinnamon

1.5 tsp ginger powder

12 cracks black pepper

Combine all ingredients in a jar and shake well.

To make latte:

Add 1 tsp with 1 cup of hot soy milk and stir well.

Thermomix instructions:

  1. 1 cup of soy milk 3 mins/90 deg/speed 1

  2. Add 1 tsp turmeric latte powder 30 sec/heat off/ speed 4

To increase the absorption serve with nuts or seeds like bliss balls or raw dessert.

Herbal Gummies

Makes 20 gummies with dose of herbal tincture at 1ml per dose. If changing number of gummies made, adjust dosage accordingly.

250 ml (1 cup) of no added sugar juice

1 Tbsp agar agar powder

20 ml of herbal tincture (if using alcohol based herbal tincture add 10 ml of boiling water to remove alcohol)

60 ml (1/4 cup) cold water

  1. In a small pan (or Thermomix) bring the juice to a simmer.

  2. Place the agar agar into a 1/4 cup of cold water and stir until dissolved.

  3. Stir the agar agar mix into the juice.

  4. Bring to a simmer whilst continually stirring and remove from heat.

  5. Pour the herbal tincture into the mixture and mix well.

  6. Pour the liquid into moulds, ice cube tray or tupperware lined with baking paper.

  7. Leave at room temperature for 20 minutes to set. Then put in the refrigerator and let sit for another 20 minutes.

  8. Store in fridge, will last most of the day in a lunch box without melting.

Red Pepper Pasta Sauce


2 small red capsicums (red peppers)

4 Tbsp Hemp Seeds

1/2 Lemon, juiced

2 Cloves Garlic

2 Tbsp Nutritional Yeast

1/4 Tsp Cayenne Pepper - may need to be adjusted depending on tolerance to spicy foods

Packet of gluten free pasta


  1. Place red pepper in the over and put under the grill and let roast until it turns black (about 10 minutes). Once the capsicums turn black flip to the other side and repeat this step. Let it cool for about 10 minutes.

  2. Once the peppers are cooled, peel the roasted black skin off. You can run under cool water as you do this. Discard the skins and seeds and throw the rest in your blender.

  3. Add the rest of the ingredients to blender and blitz until smooth and creamy.

  4. Cook your pasta according to the packet instructions, pour sauce over top and add fresh herbs if you like.

Mac n Cheese


1 head of cauliflower

2 Tbsp water

1 cup raw unsalted cashews (soaked overnight in water or a minimum of 1hr in hot water)

2 cloves garlic

1 onion

2 Tbsp nutritional yeast

2 cups gluten free pasta or noodles


  1. Preheat over to 200 degrees celsius.

  2. Chop cauliflower florets into equal-sized pieces, then coat and massage the florets with 2 tablespoons of water.

  3. Saute the onion and garlic in a splash of water over medium-low heat until translucent and soft, about 5-10 mins.

  4. Cook your pasta in water, following packet directions. Strain and set aside.

  5. To make the cashew cream as your sauce base, add soaked cashews and 3/4 cup water to a high speed blender, starting on low and slowly increasing the speed.

  6. Add nutritional yeast, roasted cauliflower and sauteed shallots and garlic.

  7. Add cooked pasta to a large mixing bowl and pour sauce over the pasta.

  8. Gently stir until mixed through. Enjoy!

Zucchini, Carrot and Kale Slice


1 onion, diced

1 garlic clove, crushed

2 zucchinis, grated

2 carrots, grated

1 cup kale, chopped

2 teaspoons curry powder

350g extra firm tofu

200ml soy milk

1 tablespoon nutritional yeast

2 tablespoons gluten free flour

2 teaspoons dijon mustard


  1. Preheat oven to 180 degrees Celsius.

  2. In a fry pan on medium to high heat, add a splash of water and onion and saute until transparent.

  3. Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.

  4. Add in the garlic, kale and grated zucchini and carrot, saute until the zucchini has softened. Remove from the heat and set aside.

  5. In a food processor, add the curry powder, salt, pepper, tofu, soy milk, nutritional yeast, flour and mustard and blend until smooth.Combine the creamy mixture from the processor and the zucchini mixture and pour into a tin lined with baking paper.

  6. Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.

  7. Allow to cool and put in the fridge until needed.

Cooking Beans

This recipe can be adjusted to make more or less beans, keeping in mind the size of your pot and the beans will expand when cooked.


2 cups (500g) beans

8 cups (2 litres) water


1.     Rinse beans well in colander.

2.     Add beans into a large pot with 4 cups of water for every 1 cup of beans.

3.     Bring the water just to the boil. Turn off the heat and put on lid. Allow to sit overnight or at least 8 hours.

4.     Rinse the beans in a colander and then pour back into the pot. Cover the beans with water, swish around with your hands and then remove water. Repeat this process two more times to completely rinse.

5.     Repeat steps 2-4 for a second soak. The second soak is optional but highly recommended to remove as much of the enzymes that cause gas as possible. 

6.     Place soaked beans in a slow cooker or large pot, add water so it covers at least 2 inches over beans.

7.     Cook the beans in the slow cooker on low for 6 hours or on high for 3-4 hours, or in a pot bringing to a very low simmer and cooking for 45 mins to 2 hours depending on how well cooked you like.

8.     Once the beans are done drain and rinse, then measure into 2 cup portions to use immediately or freeze. This recipe makes 3 x 2 cup portions.

Spirulina and Pea Fritters

1 cup frozen peas
1 carrot, grated
1/2 cup gluten free flour (oat, rice, chickpea etc)
1/2 cup plant milk
1/4 salt reduced vegetable stock cube
1/4 tsp cumin powder
1/4 tsp turmeric
1 tsp spirulina powder
1 Tbsp ground nut and seed mix
1 Tbsp boiling water

1. Mix stock cube in boiling water.
2. Add to a mixing bowl with remaining ingredients.
3. Heat a non-stick fry pan. 
4. Using a dinner spoon, place one spoon of mixture per fritter into pan. Avoid overcrowding the pan. 
5. Cook for 2-3 mins each side or until golden brown. 
6. Turn and cook on other side until golden. 


Baked Oatmeal Cups

Baked Oatmeal Cups

3 bananas, mashed
3 cups (255g) rolled oats 
1 flax egg, 1 Tbsp ground flaxseed with 2 Tbsp water and let sit for 5 mins
260 mls unsweetened plain almond milk
225g frozen blueberries
1 ½ tsp cinnamon
1 Tbsp hemp seeds
1 Tbsp ground nut and seed mix
Coconut or olive oil for greasing muffin tray

1. Preheat oven to 180 degrees. 
2. Combine mashed bananas and oats. 
3. Add milk, flax egg & cinnamon and stir until fully combined. 
4. Add berries and stir until evenly distributed through the mixture. 
5. Grease muffin tray and pour mixture into tray. 
6. Bake for 15-20mins or until cooked through. 


Healthy Pancakes

These pancakes are so healthy you could eat them every day! They're perfect for kids as well, my daughter Airlie loves them!

1 banana
1 cup oats
1 tsp cinnamon
1 Tbsp ground nut and seed mix
3/4 cup plant milk or water
1/4 cup blueberries, fresh or frozen

1. Add oats into blender and blitz into a flour.
2. Add banana, cinnamon, nut and seed mix and plant milk or water into blender.
3. Blitz until smooth.
3. Heat a non-stick fry pan. 
4. Using a dinner spoon, place one spoon of mixture per pancake into the pan.
5. Top pancakes with a few blueberries. 
5. Cook on one side until bubbles appear and golden brown.
6. Turn and cook on other side until golden.