#FORGOTTENFRUITANDVEG SERIES – Celeriac

Article by Megan – co-founder of Too Tasty to Throw. We have been trying to incorporate one meat free night a week into our family meal plan. With a 6ft+ husband, hungry three year old triplets, and being a protein loving gym goer myself, this is not an easy feast. However, welcome the humble celeriac….

#forgottenfruitandveg series – Beetroot Heads

This feature is bought to you by Too Tasty to Throw (TTTT) – we are super excited to be partnered with this wonderful business to combat food waste. TTTT provides a market place for your favourite lifestyle branded cafes and food outlets to sell their surplus produce that would otherwise be thrown away as well…

The #forgottenfruitandveg series

Across our social media platforms we will bring you information on produce you see in store but may not buy because you just don’t know what to do with it, plus it is another initiative to combat food waste. Try something new & buy the picks in this series, otherwise it just gets left behind…

Let’s conquer the #WaronWaste

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…

MATCHA DUKKAH CRUSTED SALMON

Matcha gives the fish great lift and adds an amazing bright light green colour. Serves 4 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,…

Green Lasagne

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 Serves 6 What you need: 3 zucchini 1 eggplant 230 g (1 cup) ricotta 200 g feta…

Lemon Sardines with Cherry Tomatoes

Prep time: 10 minutes | Cooking time: 10 minutes – GF, DF, P Serves 4 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…

Miso Barramundi with Kale & Peruvian Groundcherry Brown Rice

Prep time: 15 minutes, plus 15 minutes freezing | Cooking time: 1 hour – GF Serves 4. 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,…

Organic sisters to organic operators: the story of About Life

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. As part…

Rosemary, butter nut & teff cookies

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…

RAW CARAMEL SLICE

This is a naughty but nice kind of treat and it’s no wonder that it’s on our bestsellers list week after week! The creaminess from the tahini adds real caramel flavour. Prep time: 25 minutes, plus 45 minutes freezing | Cooking time: Nil – V, VG, GF, DF & RAW Makes 12 pieces. What you…

Egg Nourishment

This is a bestselling dish in our cafes: we change menus seasonally, but I would not dare touch this one. People from all over ask for the recipe for this tasty creation – so delicious and creamy, and good to eat at any time of the day – so we’ve included it again in this…