Australian Natural Health Magazine

Vegie Head hand rolls

Adele from Vegie Head shares some vegan recipes. ...

Orange oysters

Hosting a dinner party? Orange oysters are the perfect appetiser. ...

Sultana, walnut & honey cookies

These delightful cookies go perfectly with a nice hot cup of tea. ...

Sesame-crusted tofu 
with spicy pineapple noodles

The tropical flavours of the hot chilli-spiked pineapple noodles that accompany the crispy tofu in this dish will take the chill out of any cold day. ...

Lamb rack on celeriac mash

Looking for recipes to keep you warm this winter? We love this lamb rack and celeriac mash recipe! ...

Cajun lamb & couscous

Short on time? Throw some lamb cutlets on the barbie and whip up a cous-cous salad with cranberries and baby spinach. ...

Tofu Parmigiana

Instead of having a greasy, battered coating, the tofu ‘steaks’ in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favourite marinara sauce. ...

Chicken larb salad

This is a classic Thai recipe that’s a winner when you want to either start the meal with something light and tasty or go for a light lunch, says celeb chef Pete Evans. ...

Breakfast berry and yoghurt pops (gluten free)

A refreshing way to start the day!

In a hurry? Whip up a batch of these berry and yoghurt pops for an easy brekkie-on-the-go. ...

Field mushroom frittata

Mix it up with different textures and flavours of mushrooms you can enjoy all year round.

Sometimes eating well really can be this simple. We like to use whatever mushrooms are in season for this satisfying mushroom frittata. In autumn we would use pine mushrooms, but we love to mix it up with different textures and flavours of mushrooms so we can still enjoy this year round. ...