Australian Natural Health Magazine - Nourish

Beetroot can be eaten raw in salads, added to sandwiches, soups, dips or as a wonderful cleansing and detoxing ingredient in fresh cold-pressed juices.

The term bulgogi literally refers to ‘fire meat’ – marinated meat cooked using traditional grilling techniques. This vegan version uses chunks of tofu in place of the meat but is packed full of flavour that nestles in deliciously soft, gluten-free bao ‘buns’.

The art of classic Italian cooking is in keeping things simple and allowing each element of a dish to shine on the plate.

Craving something sweet for afternoon tea? Try this homemade blueberry bread recipe.

Roasted lamb shoulder drizzled with tahini yoghurt and served in warm Lebanese flat bread. Need we say more?

Looking for vegan pizza recipes? Try this beetroot and rosemary pizza made with almond feta.

Pair this Vietnamese prawn salad with a chilled glass of white wine.

This pork fajitas recipe with grilled pork tenderloin, onions and peppers gets a sweet-smoky aroma and flavour when topped with paprika-infused cherry salsa. Manchego cheese, though untraditional for fajitas, pairs nicely.

This Korean tofu hot pot is a great winter warmer. It's also packed full of essential vitamins and minerals to boost our immunity through the colder months.

This whole-grain wild rice and quinoa salad is perfect for toting to summer potlucks. It features sweet cherries, crunchy celery, nutty aged goat’s cheese and toasted pecans. If you can find red quinoa, it’s particularly pretty.