It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 1st July - 1st August

Creamy Potato Apple Soup

Thank you Georgia Harding from


Creamy potato apple soup- it's a delicious blend of carbs (vegetables & apple), coupled with protein from the broth & milk. A delicious winter warmer.

This is a delicious blend of carbohydrate by way of the vegetables and apple, coupled with protein from the broth and milk.

30 g butter or olive oil
1 large onion -peeled and roughly diced
2 cloves garlic -peeled and sliced
2 sticks celery -cut into pieces
2 medium potatoes (approx. 300g) peeled and diced
1 small sweet potato (approx. 100g) peeled and diced
2 small Granny Smith apples (approx.100g) peeled and diced
370 ml chicken stock or broth (1½ cups) or vegetable stock
Sea salt and freshly ground black pepper -to taste
60 ml milk (¼ cup) of your choice

In a large pot add the butter or oil with the onion, garlic and celery. Sauté over a low to medium heat for 5 minutes or so until the onion starts to soften.
Add the potatoes, sweet potato, apples and broth or stock. Season with salt and pepper and bring to a high simmer. Cook until the potato is soft and falls apart (when skewered with a knife or fork).
Allow to cool a little, add the milk and blend with a stick blender or in blender or food processor until smooth and creamy.
Chop the onion, garlic and celery 5 seconds speed 5.
Add the butter or olive oil and cook 5 mins, 100, speed 1.
Add the potatoes, sweet potatoes, apple and broth or stock.
Cook 15 mins, speed spoon, 100.
Remove the lid and allow to cool for 15 minutes. Add the milk and blend 30 seconds, speed 5-6 (take care to gradually increase the speed).

Store in an airtight container in the fridge or freezer.

Dairy-free - Choose olive oil and a nut milk.
Vegetarian and vegan - Use vegetable stock and for vegan the dairy-free variations.
Onion-free - Replace the onion with fennel, finely chopped and sautéed as above.
Garlic-free - Replace the garlic with a pinch of cumin and cayenne pepper.










Vegan Rice Paper Rolls

Thank you Georgia Harding from


These healthy, delicious Vegan Rice Paper Rolls (with a very tasty, easy to make dipping sauce) are a quick, easy and nourisihng meal or snack.

I always add fermented vegetables to fresh rice paper rolls. They add a lovely tang to the filling and a whole lot of gut supporting goodness too. The dipping sauce in this recipe is so delicious and so much healthier than anything store bought.

6 pieces rice paper (spring roll paper) I love the Spiral Organics Rice paper
100 g vermicelli rice noodles (approx.)
6 tsp sauerkraut or kim chi
½ red capsicum -sliced into 6 strips
½ avocado -sliced into 6 strips
6 lettuce leaves -small ones rolled up (or halve large ones)
6 sprigs fresh mint leaves (or Vietnamese mint)
6 sprigs fresh coriander or basil (regular or Thai basil)
1 tbsp black sesame seeds to garnish (optional)

Dipping sauce
3 tbsp peanut butter
1 tbsp tamari
1 tbsp rice malt syrup
1 tbsp rice wine vinegar
1 tbsp water
Pinch chill flakes -to taste

Start by putting the noodles into a bowl and covering with boiling water whilst you prepare the other ingredients.
To make the dipping sauce, combine all of the ingredients together in a small bowl. If the sauce is too thick, you can always add a little more water, teaspoon by teaspoon.
Prepare your vegetables on one plate so you can work quickly to assemble each roll. Drain the noodles once they have softened into a bowl.
Wet a chopping board so it is damp. Take a sheet of rice paper and run it under luke warm water so both sides are wet. Lay it flat on the chopping board (it will continue to soften as it sits).
Place the ingredients horizontally, across the middle of the rice paper. 1 tsp of the sauerkraut or kim chi, a slice of capsicum and avocado. A piece of rolled lettuce, a sprig of mint and coriander in each, followed by about ¼ cup noodles.
Fold the top half of the rice paper down, then fold the sides in and roll towards you tucking the ingredients in to form a neat roll.
You can also sprinkle with black sesame seeds to serve. Enjoy immediately with the dipping sauce.

Store the sauce in an airtight container in the fridge.
The rice paper rolls can be stored in an airtight container lined with baking paper and covered with a wet cloth. The paper does go a bit sticky with storage so they are best enjoyed fresh.

Add meat - If you’re not vegan, feel free to add in seafood or chicken.
Nut-free - Replace the peanut butter with tahini.
Soy-free - Replace the tamari with coconut or liquid aminos.
Sesame-free - Leave the black sesame seeds off.










Chicken and Almond Curry

Thank you Georgia Harding from


This delicious Chicken and Almond Curry is a change from the usual tomato or gravy heavy curries about. It is such a tasty meal, I hope you enjoy it.

500 g boneless and skinless chicken thighs -diced
4 cloves garlic -peeled and finely chopped
2-3 cm ginger root -peeled and finely grated, a lemon zester works well
Small red chilli -finely chopped to taste (or serve as a side at the table)
½  lemon -juice
50 g flaked or slivered almonds (½ cup) toasted
2 onions -peeled and sliced
1 cinnamon quill
4 cardamon -crush slightly with the top of a knife handle
3 cloves
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
50 g almond meal
20 g currants or sultanas -optional
300 ml full-fat natural yoghurt
75 g peas (½ cup) fresh or frozen
Handful fresh coriander leaves -to serve

In a large bowl mix the chicken, ginger, garlic, optional chill and lemon juice. Marinade for an hour or so (not essential, but best).
In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.
Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften.
Add the cinnamon stick, cardamom pods, and cloves and cook for a few minutes until you can smell them. Then add cumin, coriander, turmeric powders and almond meal.
Mix together, add the chicken to the pan and stir gently until the chicken starts to turn opaque (only a few minutes). Season with a good pinch of sea salt.
Next add the yoghurt and currants or sultanas and mix well.
Cover and simmer slowly for 20-30 minutes stirring occasionally, making sure it doesn't stick to the bottom of the pan.
Just before serving stir in the peas and top with coriander and the toasted almonds.
I like to serve this with brown or basmati rice (or  quinoa), and a green salad or simply some steamed vegetables, dressed with lime juice and olive oil. If I'm feeling lazy I'll just add some broccoli, cauliflower and or carrots to the curry just before it's served to lightly cook in the sauce….a complete meal is served.

Store in an airtight container in the fridge.
Can also be frozen (I think the flavour improves with freezing so consider doubling the recipe and freezing it for another dinner next week).

Dairy-free - Use coconut oil to sauté the onion and coconut cream instead of yoghurt.
Vegetarian - Replace the chicken with chickpeas.
Vegan - Use the dairy free and vegetarian substitutions.
Nut-free - Replace the almond meal with ground sunflower seeds.
Garlic-free - Simply omit the garlic and increase the ginger to a 5cm piece.
Grain-free - Serve with a baked sweet potato or cauliflower rice.










Rainbow Cheese Crisps

Thank you Georgia Harding from


Rainbow cheese crisps - With just 3 ingredients, these Rainbow Cheese Crisps are super quick and really simple to make. They are a delicious snack for veggie reluctant kids too.

With just 3 ingredients, these Rainbow Cheese Crisps are super quick and really simple to make. They are a delicious snack for veggie reluctant kids too.

150 g parmesan cheese (1 cup) grated
½ cup grated carrot and zucchini
1 tbsp chia or sesame seeds

Preheat your oven grill to 150℃/300°F. Line a baking tray with non-stick, baking paper*.
Grate your cheese and vegetables.
In a muslin cloth or paper towel squeeze the grated vegetables to remove a bit of moisture.
Mix the cheese and veggies together and arrange very thin layers on your baking paper (I used an egg ring to shape them).
Sprinkle over the seeds and grill for 5-7 minutes keeping an eye on them so they don't burn (I find grills can vary in temperature so keep an eye on them the first time you make them).
They need to brown and bubble for a minute or two and you'll smell the parmesan cooking when they are ready.
Remove from the oven and allow to cool completely. They will crisp as they cool (pop them in the freezer to fast track them).

In an airtight container in the fridge or freezer for a couple of days.
Tip - Make sure the mix is very thin and cooked for long enough or they won't be crisp (though still yummy). If they soften, pop them in the freezer for a few minutes to restore a crunch.