My Recipes

A slice of sunshine, our Orange & Coconut Loaf Cake is perfect for sharing over a pot of tea. Delicious zesty flavour enhanced with our Orange Citrus Zest olive oil. This cake can be kept in an airtight container in the fridge for up to 5 days and also freezes well.

This recipe is also lovingly vegan. Enjoy!

Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.

INGREDIENTS

• 2 Large red apples, finely grated

• 12 Medjool Dates, seeds removed and roughly chopped

• 1 Tsp Bicarb Soda

• ½ Cup Boiling Water

• ½ Cup Rich Glen Franotio Olive Oil

• ¼ Cup Rich Glen Orange Ctirus Zest Olive Oil or ¼ cup olive oil and zest of one orange.

• ½ Cup Pure Maple Syrup

• ½ Tbsp Pure Vanilla Extract

• ¼ Cup Coconut Yoghurt

• 2 ½ Cups Plain Flour

• ½ Orange, Juice & ZestMethod

TOPPING

• 2 Tbsp Rich Glen Orange Ctirus Zest Olive Oil or 2Tbsp olive oil and zest of half an orange
• 1/3 Cup Pure Maple Syrup
• ½ Cup Almond Milk (You can use any plant-based Milk)
• ¾ Cup Shredded Coconut
• 1 Tbsp Pure Vanilla Extract
• ½ Orange Juiced

DIRECTIONS

1. Preheat Oven to 180°C degrees celsius.
2. Using Rich Glen Spray Olive Oil, spray and line a long loaf tin and set aside.
3. Add the grated apple, chopped dates, and bicarb soda to a bowl. Pour over the boiling water, then set aside for 10 minutes.
4. To a large mixing bowl add the oils, maple syrup, vanilla, coconut yoghurt, and whisk to combine.
5. Slowly fold in the flour until just combined.
6. Add in the juice and zest of the orange and fold through until all is combined.
7. Pour the mixture into the lined loaf tin and place into the oven for 30 minutes.
8. While the cake is cooking, to a saucepan add all the topping ingredients and stir until it starts to simmer. Let simmer for 2 minutes. Then take off the heat.
9. When the cake is cooked, pour over the topping mixture, and return the cake to the oven to bake for a further 20 minutes.
10. When the cake is cooked, let it rest in the loaf tin for 10 minutes for removal and place it on a wire rack to cool completely.

*Cake can be kept in an airtight container in the fridge for up to 5 days and also freezes well.

You have just found your new favourite salad recipe!

This fresh and easy salad makes a tasty meal on its own or a nice side dish to any main. Bursting with delicious orange flavours, featuring our Blood Orange Fig Dressing.

Recipe by Daen's Kitchen.

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Breakfast, Lunch, Dinner, Vegetarian

Frittatas are one of my favourite dishes, and I am forever playing around with the endless possibilities of ingredients and flavours. This particular recipe came about due to a craving for pizza (!) and a die-hard commitment to keeping things clean and healthy. So, frittata and pizza gave birth to Frittazza! I promise it will hit the spot. All the flavours are there, just without the crust! And of course, packed with highly bioavailable egg protein… it’s a winner for breakfast, lunch or dinner! 

Ingredients (serves 4-6)

• 12 organic eggs
• 35g goat’s feta
• Olive oil for sautéing
• ½ brown onion, peeled and sliced
• 100g bocconcini or buffalo mozzarella, sliced
• 50g semi sundried tomatoes, halved lengthways
• 5 pitted Kalamata olives, sliced
• 8-10 fresh basil leaves
• Pinch dried chili flakes
• Salt and pepper to taste

Method

Preheat oven to 180°C.

Crack eggs into a mixing bowl and beat. Add the feta and season with salt and pepper. Set aside.

Heat a little olive oil in a deep oven proof frying pan approximately 28cm diameter. Add the onion and sauté for 3 minutes or until translucent.

With the frying pan still on medium heat, pour the egg mixture on top. Arrange the bocconcini (or buffalo mozzarella), sundried tomatoes, olives and basil leaves on top. Sprinkle with chili flakes.

Transfer pan into the oven and bake for 20 minutes, or until eggs are cooked through.

Remove from oven and allow to cool slightly before serving.

Exotic Kale Sale Recipe

Kale salad recipe is full of all the goodness you would want to find in a dish. It is outrageously and scrumptiously delicious!  Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It's also filled with so many nutrients, vitamins, folate and magnesium as well as many more proven health benefits

Ingredients

• 2 bunches of chopped kale (curly kale tends to be that bit sweeter)
• 1 Capsicum diced
• 1/2 cup cherry tomatoes
• a handful of pumpkin seeds
• a handful of sultanas
• Dressing
• 1/4 cup water
• 2 tsp fresh ginger
• 4 garlic cloves
• 1/4 cup lemon juice
• 4 pitted dates
• 2 tbs curry powder (optional)
• pinch pepper (optional)
• 1/4 cup olive oil

Method

In a bowl combine the ingredients of the salad, except seeds and sultanas.  

Set aside and make the dressing by placing the dressing ingredients in a high powered blender and processing until smooth and liquidy.  

Pour the dressing over the prepared salad and let marinade for 2 hours or so, or until the kale is soft.  

Enjoy!

This recipe is a great alkaliser when your pH levels are imbalanced due to illness, stress or diet, with so many alkalising juice recipes out there whats all the fuss about?  Alkaline water hydrates every cell in our bodies and keeps our internal arteries and tissues running clean, clear and in vibrant health. Water is just one part of maintaining a delicate pH balance of 7.365 in our blood and tissues. I encourage you to go and read all about the simple and powerful effect that drinking alkaline water can have on your health!

Ingredients

• 1 peeled lemons
• 1 cucumbers
• 1 celery stalk
• 1 carrots
• 10 mls aloe vera juice

Method

Press all ingredients through a juicer minus the aloe vera juice.  Once you have made the juice, you can add the aloe vera juice.  You can all throw all the ingredients with a little added water into a blender and blend until smooth.  

Yes, its that simple, and oh so great for you!

This hearty, nutritious recipe is a quick and easy dinner. Easy Risotto Recipe 

Ingredients 

• 2 cups water
• I onion, sliced
• 2 whole cloves
• 1 cup brown basmati rice
• 1 tsp Himalayan salt
• 1 tbs extra virgin olive oil
• 2 cups peas, frozen or fresh
• a few leaves fresh basil, chopped finely

Method

Bring water to the boil with salt and onion that is studded with the 2 cloves.  Add rice and simmer with the lid until all the water has absorbed, about 25 minutes. Remove onion with cloves and gently stir in the peas and basil. You can top it with Parsley for garnish

Serves 4-6

INGREDIENTS 

• 2 tbs vegetable oil
• 2 tsps garlic, minced
• 1 large yellow onion, chopped
• 1 1⁄2 cups chickpeas (cooked or canned)
• 3 tbs curry powder

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Cacao blended with Brazil Nuts tastes just like a version of Nutella, so give the cacao smoothie recipe a try today - it tastes the same but more delicious and so much healthier!  Did you know cacao has a whopping forty times the antioxidants of blueberries, is the highest plant-based source of iron, its full of magnesium (for a healthy brain and Heart) and even has more calcium that cow’s milk!  This cacao smoothie recipe gives you a smooth Nutella flavour drink with all the benefits

Ingredients

• 1/4 cup raw Brazil Nuts
• 1/4 cup dates pitted
• 2 tablespoons Cacoa powder
• 2 cups almond milk
• 1 1/2 cups ice

Method

Blend all ingredients together until smooth.  Enjoy.

Wheat-Free Dessert

Serve with some creamy natural yoghurt and you’re on a winner!

Ingredients

For the crumble
• ¾ cup whole spelt flour
• 2 tablespoons poppy seeds
• ½ cup rolled oats
• 1 tablespoon coconut sugar
• ½ teaspoon fine sea salt
• 70g butter

For the fruit mix
• 3 cups mixed fresh or frozen berries (strawberries, raspberries, blueberries), large pieces chopped
• 1 ½ cups peeled and chopped pear
• 1 tablespoon arrowroot flour
• 2 tablespoons coconut sugar
• 2 tablespoons dried currants (sulphur-free is preferable)
• ¼ cup brandy

Method

1. Preheat oven to 190°C.
2. Melt the butter and use a little bit of it to oil a baking dish roughly 20cm x 20cm.
3. To make the crumble, mix together the flour, poppy seeds, coconut sugar and salt in a small mixing bowl.
4. Add in the butter and use a fork to mix it through the dry ingredients.
5. Divide the mix into 4 balls, flatten them slightly and freeze in the small bowl for 15-20 minutes.
6. To make the fruit mix, combine all the ingredients in a mixing bowl and leave to stand for 5 minutes.
7. Remove the crumble mix from the freezer, allowing it to soften a little if it’s too hard.
8. Transfer the fruit mix into the baking dish. Break up the crumble mix over the fruit mix, ensuring you have some small and some chunky pieces.
9. Bake for 35-40 minutes, until the crumble is golden and the juices are oozing.

Breakfast, lunch or dinner couldn’t be simpler.  (serves 2)

Shakshuka originated in North Africa and is a dish based on eggs cooked in a spicy tomato sauce. It’s highly versatile and bursts with flavour. You can easily make the sauce ahead of time, warm it up and cook the eggs when you’re ready.

Serve with warm flat bread (gluten/wheat-free if applicable) or some quinoa.

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ brown onion, finely diced
• 1 small clove garlic, grated
• A handful of coriander stems, finely chopped
• Chili flakes to taste
• 3 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 6 large vine-ripened tomatoes, finely diced
• Salt to taste
• 1 teaspoon coconut/rapadura sugar
• 4 organic eggs
• Handful of fresh coriander leaves
• Sprinkle of ground sumac

Method

1. Heat the olive oil in a frying pan and add the onion, garlic, coriander stems, chili flakes, paprika and cumin and sauté for a couple of minutes.
2. Add the tomatoes, salt and sugar and stir to combine. Cover with a lid and simmer for 10 minutes. Taste the sauce and adjust to your liking.
3. Cover again and simmer for a further 8-10 minutes (until you get a nice and chunky sauce).
4. Make 4 little wells in the sauce and crack the eggs into them.
5. Sprinkle with coriander leaves and black pepper. Cover and allow cook for 5-10 minutes, depending on how you like your eggs cooked.
6. Scoop out two eggs (with sauce) per person. Garnish with fresh coriander leaves and a sprinkle of sumac.

Variations

• For a bit of a kick, add a 1 teaspoon of Harissa blend when sautéing the onion
• For a richer flavour add some roasted capsicum strips during the cooking of the tomatoes
• You could use diced tinned tomatoes instead of fresh ones
• Add some chopped mushrooms when adding the tomatoes
• When serving, sprinkle a little goat’s feta or add a dollop of labneh (yoghurt cheese) or tahini.
• Serve with a few little pieces of chopped preserved lemon
• Instead of coriander use parsley