5 Reasons to Eat Seasonal Produce 945 Comments

Have you ever wondered ‘what is all the fuss about seasonal eating? In countries like Australia we are fortunate to have access to all sorts of produce all year round.

Spicy Tempeh Salad 1,537 Comments

Tempeh is a source of vegan protein made from fermented soy beans. Don’t let the fact that it’s made from fermented soy beans turn your off though as may foods are

A Healthy Vegetarian Diet – Mission Possible…? 1,550 Comments

Going vegetarian or vegan isn’t without its challenges. Done well, it can be very healthy. But if you don’t have the time or desire for careful meal planning, then being

Time to Go Vegetarian or Vegan? 13 Comments

“I’m a vegan.” Have you heard that lately? It seems like everyone’s doing it, even J-Lo! Could being a vegetarian or vegan be the next best thing to going ‘gluten

5 ‘Cake-Worthy’ Vegetables 1,440 Comments

  I know what you are thinking… “has she gone mad???” But hear me out… Perhaps only the brave and experimental will read on but trust me, its worth investigating

Tofu can be one of those things that you avoid because you don’t know how to cook it. Cooked well, it is delicious but it needs to be flavoured as

6 Tips to Boost Fibre Intake Post Bariatric Weight Loss Surgery 398 Comments

If you’ve had bariatric weight loss surgery, you’ll know that it can be difficult to fit in all the healthy foods you need to eat every day due to your smaller

Spicy Red Lentil & Yellow Split Pea Stew with Eggplant 891 Comments

This is a great recipe for the cooler weather. It’s flavoursome being a combination of spice and lemon flavours. It can be served over steamed vegetables, quinoa, rice or Slendier products. Lentils and

Lemon Garlic Tempeh with Onions 1,420 Comments

Tempeh isn’t most people’s first choice when it comes to high protein food sources. I has a strong flavour and looks well…let’s not talk about what it looks like. Technically

Coconut Braised Chickpeas w/ Spinach & Sun-Dried Tomatoes 1,816 Comments

A delicious recipe from Rouxbe Cooking School. This recipe is very nutritious being high in fibre, a source of plant-based protein and has low glycemic index carbohydrates. It also is