Australian Natural Health Magazine - Nourish

The delicate flavours of cucumber and watermelon go hand in hand to create a sweet-and-savoury chilled soup, perfect as a first course.

This take on the classic bacon-wrapped appetiser uses prosciutto instead to wrap meaty scallops.

Aromatic savoury-and-sweet stuffed capsicums are a satisfying supper.

For this tart, a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavour of the cream filling.

Looking for quick and easy recipe ideas? This prawn salad takes less than 15 minutes to make. Ideal for lunch on the go.

Packed full of omega-3 fatty acids, salmon is a great mid-week meal.

We pulled out a few of our favorite Nourish tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: non-fat cottage cheese replaces some of the cream cheese.

Use leftover chicken to make this tasty Vietnamese salad.

Here’s an East-meets-West stir-fry that will soon become a family favourite. Serve it over rice, with a simple salad of rocket and orange sections dressed in a light vinaigrette.

Janella Purcell uses organic dried fruit and nuts, cacao powder and spices to make these tasty truffles.