Australian Natural Health Magazine

Chickpea tabouli

Chickpeas are a great source of fibre, extra protein and calcium. They also provide a tinge of nuttiness to the traditional tabouli dish to deliver a fresh tasting healthy dish everyone will simply love. ...

Salmon with pepita-lime butter

Lime juice, chilli powder and pepitas (pumpkin seeds), give this salmon Mexican flair. Serve with wild rice and steamed vegetables. ...

Chilli con queso (gluten & dairy free)

A dairy-free version of chilli con queso. ...

Raw chocolate raspberry brownie bites

Made with raw cacao powder

These raw chocolate brownie bites are made from raspberries, maca, cacao and chopped nuts. ...

Vegan apple crumble

With an incredibly delicious Instagram feed to boot, Juliette Steen of @silverspies sure knows how to make eating with your eyes easy. This vegan apple crumble ticks all boxes. ...

Orecchiette pasta with broccoli rabe

'Strascinati con cime di rape'

Cime di rape is a green leafy vegetable grown in Puglia, Southern Italy, in winter and is also known throughout the world as broccoli rabe, or turnip tops and is pronounced rah-peh. ...

Massaman potato & lentil curry

Skip the beef and go with a delicious combination of the same sweet curry flavours with a thick lentil base and creamy potatoes. ...

Strawberry and fennel tarts

Frangipane is way easier to make than you might think. Get creative with other flavours for this tart: try mixing freshly grated ginger and white chocolate through the frangipane and topping with raspberries. We make our pastry in a food processer, which means you can have it wrapped up and in the fridge within minutes. Don’t stress if you haven’t got one, though, just go old school. Use your fingertips and work quickly, or the heat from your hands will melt the butter. Adding ingredients to a base pastry recipe is a great way of adding extra texture and flavour. Try using flaxseeds, oats, lime zest, chia seeds or even a little squid ink – whatever takes your fancy. ...

Macadamia and prune hot cross buns

Easter goodness

For an alternative to your store bought hot cross buns, these macadamia and prune hot cross buns will be a treat this Easter. ...

Kumquat tagine

A tagine is a slow-cooked Moroccan stew (traditionally served over couscous) – but here it’s quicker and (dare we say it?) tastier, thanks in large part to the bright spike of kumquats. ...