Australian Natural Health Magazine - Nourish

Maggie Beer shares her humble angus beef pie, perfect for a cooler day when hearty meals go a long way.

My carrot cake with cream cheese icing also has some sneaky veg in it and lots of spice and zest to pack a flavour punch.

This delicious dish makes a perfect hearty dinner. Serve it on a bed of stir-fried Asian greens and some steamed brown rice for a dish the whole family will love.

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.

A raw vegie salad is such an easy and tasty way to introduce raw vegetables into your diet on a daily basis. Eating raw vegetables means that you’re receiving the full nutrient potential of that vegetable, as nothing is lost through the cooking process. Needless to say, selecting seasonal organic produce is ideal for this, but don’t be too worried about following the recipe to the letter – use anything you like from your crisper.

These are a bunch healthier than the usual version but they don’t skimp on flavour in the slightest. You'll not be able to stop eating them, and love having one with a coffee for morning tea.

A great recipe to cook to avoid wasting ripe persimmons.

Among menu Australian favourites like lamingtons, Anzac biscuits have a place in our hearts.

A nut free slice that's school box friendly and perfect for an afternoon sweet treat.

If you like spice and pumpkin, you will love this!