Bring your own re-usable takeaway cup and we’ll give you 10c off. While our takeaway cups are made from sustainably managed plant sources, naturally, bringing your own is always better. To help you do this, we also offer Keep Cups for sale in our cafés. All our cafés have a FREE self-serve pop up toast bar, where the toast is on us. We’ll shout you to toast, with any takeaway drink. Too easy!
This goes the same with bringing your shopping bags – About Life supports the campaign to #BanTheBag. Bring your own re-usable shopping bags, and we’ll give you 10c off your shop. While our shopping bags are 100% degradable and designed to be reused and recycled, naturally, bringing your own is always better. To help you do this, we also offer calico totes and hessian shopping bags for sale in stores.
Our calico tote bags are $2.20 and our hessian bags are $3.95. Grab one in store and lets all show our support to #BantheBag!
To find you nearest store to grab a coffee & some toast or for a shop, click here: http://www.aboutlife.com.au/Stores/Store-Locator
Matcha gives the fish great lift and adds an amazing bright light green colour.
Prep time: 15 minutes | Cooking time: 20 minutes – GF, DF, P
What you need:
- ¼ teaspoon pink Himalayan salt
- 4 piece salmon fillet, about xx g each, skin on and pin-boned
- 1 teaspoon coconut oil
- 3 ways mash, to serve (see page x)
- (½ cup) raw hazelnuts, chopped
- (½ cup) pistachios, peeled and chopped
- 1 tablespoon cumin seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon coriander seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon Matcha green tea powder
- To make the dukkah, preheat the oven to 150˚C. Place all the ingredients except the matcha powder into a blender and blitz until coarsely chopped. Spread over a baking tray and bake for 10 minutes or until xxx. Remove from the oven and let cool, then stir through the matcha powder.
- Place the salmon, flesh side up on a plate. Spread a thin layer/1 tablespoon ? dukkah over the top of each piece to cover evenly.
- Heat the coconut oil in a large non-stick? Frying pan over high heat. Place the salmon, dukkah-side down and cook for 2 minutes or until xxx. Turn and cook for 10 minutes or until. The cooking time will vary depending on the thickness of the fish. Remove from the pan, stand for 2-3 minutes to rest, then serve with 3 ways mash.
Note: The dukkah recipe will make about 1 cup which is more than you will need for this recipes, but it keeps well in an airtight container in the fridge for up to 2 months. Use it for a crust on meat or fish, or simply serve dukkah with sourdough and extra virgin olive oil for dipping when entertaining.
Nutritional information: Matcha is powdered green tea and is high in ORAC antioxidant count. It’s a great pick me up with a slow release of caffeine and it also contains theanine which creates a focusing and calming effect on the body. It’s perfect for lunch on a busy day.
This lasagne is quick clean and green – it celebrates all the green goodness plus healthy fats and a blast of calcium all in one dish.
Prep time: 25 minutes | Cooking time: 50 minutes – V, GF
What you need:
- 3 zucchini
- 1 eggplant
- 230 g (1 cup) ricotta
- 200 g feta
- 150 g (1½ cups) grated pecorino
- 1 teaspoon spirulina powder
- 2 tablespoons chopped basil
- 1 tablespoon finely chopped garlic
- 125 ml (½ cup) kefir
- 60 ml (¼ cup) olive oil
- Salt, to taste
- 90 g (2 cups) baby spinach
- 1 large kale leaf, stem discarded, chopped
- ½ teaspoon chilli flakes
- 1 tablespoon grated pecorino
- 1 tablespoon olive oil
- Preheat the oven to 180˚C.
- Slice the zucchini lengthways into 5 mm-thick strips and the eggplant into 5 mm-thick rounds.
- Place the ricotta, fetta, 1 cup (100 g) pecorino, spirulina, basil, garlic and kefir in a bowl and combine well.
- Pour the olive oil over the base of a baking dish about xx cm x xx cm. Cover the base with half the eggplant and season with salt. Spread with half the cheese mixture, then cover with the half the spinach leaves, followed by half the zucchini. Repeat the layers. Bake for 40 minutes or until cooked through and bubbling.
- Meanwhile, combine all the kale topping ingredients in a bowl.
- Remove from the oven and increase the temperature to 250˚C. Top the lasagne with the kale mixture, the bake for another 10 minutes or until the kale is crisp. Serve warm.
Note: Add spirulina for that extra green boost – spirulina is a rich source of plant pigments, hence the dark green colour. It is full of antioxidants, vitamins, minerals, amino acids and is also rich in easily digested iron. I love using spirulina in so many ways – as well as this dish it goes in dips, cakes and smoothies, adding that extra boost of nutrients.
Prep time: 10 minutes | Cooking time: 10 minutes – GF, DF, P
What you need:
- 12 fresh sardine fillets
- Zest of 1 lemon
- 1/4 teaspoon pink Himalayan salt
- 2 tablespoons olive oil
- 1 small red (Spanish) onion, thinly sliced
- 300g / 2 cups cherry tomatoes, halved
- 1 tablespoon coriander (cilantro)leaves
- 2 tablespoons chia seeds
- Lemon wedges, to serve
- Preheat the oven to 180*C (350*F)
- Lay the sardines skin-side down on a baking tray. Sprinkle with the lemon zest and salt, then drizzle with 1 tablespoon of the olive oil. Bake for 10 minutes or until just cooked through.
- Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the onion and cherry tomatoes and cook, stirring regularly, for 5 minutes or until the onion starts to soften. Remove from the heat and season with freshly ground black pepper.
- Lay the sardines on a serving plate, spoon over the tomato mixture, then scatter with coriander leaves and chia seeds and serve immediately with lemon wedges.
Note: Sardines are oily fish that are incredibly nutritious and, because they are small, they are a good clean option, packed with protein, and a rich source of omega-3 and vitamin D. It’s useful to load up on these during winter when we see less of the sun.
Prep time: 15 minutes, plus 15 minutes freezing | Cooking time: 1 hour – GF
What you need:
- 440g (2 cups) brown rice
- 4 barramundi fillets, about 200g each, skin on
- 2 tablespoons coconut oil
- 1 garlic clove, finely chopped
- 150g Peruvian groundcherries (Inca berries)
- 2 teaspoons tamarai (gluten-free soy sauce)
- 2 large kale leaves, thinly sliced, stalks removed (about 2 cups)
- 2 tablespoons toasted sesame seeds
- Lemon wedges, to serve
Miso Coriander Dressing
- 145g white (shiro) miso
- 90g or 1/3 cup tahini
- 2 tablespoons finely chopped coriander leaves
- Put the rice in a saucepan with 1 litre of water and bring to the boil over high heat. Reduce the heat to as low as possible, cover with a tight-fitting lid and cook for 45 minutes. Remove from the heat and stand, covered for 10 minutes. Do not lift the lid during cooking.
- Meanwhile, make the dressing to use as a marinade. Combine all of the dressing ingredients in a bowl. Add the fish, turn to coat and allow to marinade for 15 minutes.
- Heat 1 tablespoon of the coconut oil in a large nonstick frying pan over medium-high heat. Add the fish, skin-side down, and cook without moving for 10-12 minutes. Turn over and cook for another 5 minutes or until just cooked through. The cooking time will vary depending on the thickness of the fish. Remove from the pan and rest.
- Heat the remaining tablespoon of coconut oil in a separate frying pan over medium heat. Add the garlic and cook for 1-2 minutes until fragrant, then add the brown rice and stir for 2-3 minutes until heated through. Add the Peruvian ground cherries and tamari and the cook for another 2 minutes, then stir in the kale, season with salt and pepper and cook for another minute or until the kale is wilted and heated through. Sprinkle the miso barramundi with the sesame seeds and serve immediately the warm brown rice and lemon wedges.
Note: Miso is fermented soy beans. It supports the digestive system with beneficial bacteria, and has plenty of protein and other nutrients as well.
About Life started in 1996 as a small juice bar and café with a few shelves of natural groceries, in a 100sqm site on Darling St Rozelle Sydney. Sisters Jodie Stewart and Tammie Phillips had previously held corporate jobs that involved a lot of travel, jet lag, and food choices based on convenience.
Jodie Stewart (left) & Tammie Phillips (right)
As part of their extensive travels, they both lived in Japan for a while and loved the delicious diet over there. This is when they first started to genuinely comprehend the relationship between nutritious food and longevity and quality of life. They also experienced the relatively new idea of the wholefood store and started thinking about how they could take these concepts back to Australia, not just as a cafe but as a whole new way of eating, a genuine alternative to the traditional supermarkets.
The founding principle of About Life has never changed: no food complexity, just simplicity and goodness. ‘Food as medicine’ remains one of the cornerstone philosophies. Everything that has been built stems from this core belief and is the guiding principle in all our decisions; from the people we work with to the way we market ourselves. As the business has grown our interests have expanded to encompass a range of environmental and social issues, which is reflected through our product offering, and provides a spot at the table for everyone.
Read more on our story at: www.aboutlife.com.au/our-story
A twist on the traditional oat cookies made for Anzac Day – replacing oats with teff. A fine grain, that comes in a variety of colours from white and red to dark brown. It packs a serious nutritional punch. Like quinoa, teff has an excellent balance of amino acids, and it is also high in protein, calcium & iron.
Teff is high in resistant starch type of dietary fiber providing sustainable energy without getting that high spike in sugar levels, therefore it can benefit to those who are on blood sugar management weight control. Teff is also a gluten free grain making a great substitute for many gluten free recipes. It can also be used instead of rice. It has a mild nutty flavour, therefore making it great in baking recipes!
Perfect biscuit with your coffee this Anzac Day. Recipe by Vladia Cobrdova
This recipe makes 26 cookies.
- 1/2 cup of uncooked teff grain
- 1 cup of coconut flour
- 1 / 2 cup of oats
1/2 tsp. of sea salt
- 1/2 cup of honey
½ cup of coconut butter
1 tsp. vanilla paste
1 cup almond butter
- ½ cup Chopped macadamias
- ½ cup of hot water
- 2 whisked eggs
- 1 tablespoon of honey
- 1 / 2 bunch of rosemary sprigs
Preheat oven to 180 degrees & line a baking tray with baking paper.
In two separate bowls combine the wet and dry ingredients. Then mix the wet and dry ingredients together to form cookie dough.
Shape dough into walnut-sized balls, then flatten them gently with a fork
Bake for 15 minutes, then when cool, brush the top of cookies with honey and top with rosemary sprigs. 🙂