Our recipes & blog
Looking to create the perfect wholesome veggie platter? Foodie Christina Leon shares her delicious hummus, and oat & walnut cracker recipe with us. These crackers only take 10 minutes to bake and are packed full of goodness, the perfect accompaniment to her flavourful carrot hummus, nuts, seeds, and fresh fruit.
A sweet and wholesome recipe by foodie Christina Leon made with ingredients readily available at our huckleberry bulk refill hubs. These almond & coconut biscuits are perfect with a cup of your favourite herbal tea.
If you are looking for a gluten and egg-free savoury muffin look no further. This recipe, by the nutritionist Christina Leon, is packed full of wholesome ingredients and has the perfect crunchy muffin top and fluffy texture within.
Looking for ways to use that extra bit of veg in the fridge? Our pals at Forty Thieves have found just the way. The lemon ginger almond dressing alone will keep you eating more than your share of veggies!
Our naturopath Kate shares practical tips on how to nourish & pamper dry wintry skin. Find out how healthier skincare routines, and switching up what we eat can often make all the difference in how we look and feel.
We are loving this spiced chilli recipe from our pals at Chantal Organics. Lentils are a relatively low calorie, high protein and high fibre pantry staple that are super easy to prepare. Lentils readily absorb sauces, so they’re great in flavoursome curries, chillis and soups.
‘Junk Free June’ doesn’t just include the food that we eat – the products we use on our bodies are just as important to consider too. Medical Herbalist & Holistic Nutritionist Angela Frieswyk shares with us some of the most common ingredients to look out for when seeking a natural alternative.
Breakfast never tasted so good! Upgrade your morning cereal with this creamy nutritious recipe by foodie Mel Chrisp.
A-must-try, hearty butter chicken recipe by our pals at Chantal Organics. With a bit of preparation, you will have an amazing aroma and delicious dinner waiting for you in the evening. The passata adds a velvety smooth tomato base and using coconut oil, this recipe can be made dairy-free. If you’re lucky, there will be a bit left over for your lunch the following day.
