Full of healthy fats and potassium, smashed avocado on toast, is a nutritious and quick breakfast option. Pair it with Vegemite for a Vitamin B boost, or serve it with goat cheese, hummus, bacon, poached eggs or freshly chopped coriander! The possibilities are endless.
The smell of seasonal apples baking in the oven and soft notes of cinnamon bring warm feelings of comfort and joy. Whip up this dairy-free version of the original to hit all the right notes.
Tahini adds a lovely light nuttiness to banana bread. This Mediterranean wonder is full of antioxidants, B vitamins, magnesium, iron and calcium, so makes a nutrient-dense addition to an old tea-time favourite.
Perfect for a mid-week lunch or homemade brunch, these broccoli ‘Buddha’ bowls pack a nutrient punch. Roasting the broccoli adds a lovely char, while the dried cherries lift the nutty notes from the almonds and tahini dressing.
These vegan ginger and turmeric biscuits have a lovely crunch and slightly chewy centre. The warming mix of spices and decadent snap of chocolate and crystallised ginger will take you to a happy place.
This rustic dish will take you back to yiayia’s kitchen table. Serve this comforting lamb neck stew with plain white rice or crusty bread.
This is a very forgiving recipe that encourages you to use your intuition and senses as you go – in true Italian style. Cooking squid low and slow will leave you with melt in the mouth perfection. Serve with some crusty bread – or store overnight to allow the flavour to really develop!
Crimson butternut squash is matched with salty fetta and crunchy roasted walnuts in this delicious tart. A favourite for bake sales, serve it warm with a leafy salad of chicory and radicchio and its sure to disappear.
In season heritage carrots give this soup its distinctive garnet colour. You can turn the heat up or down for a warming meal when the cold weather starts to set in.
Homemade croutons are a fantastic topping for soups or salads. They beat anything store-bought, and you can get creative with the flavour.
Ready in 30 minutes and packed full of iron, this nourishing soup makes the perfect, healthy weeknight dinner. Freeze leftovers to have the ultimate vitamin boost on hand.
Baked figs in autumn are a bacchanalian delight – with an imperial purple exterior and a sweet sticky centre – this ancient fruit has a rich culinary history. Paired with thyme (another ancient herb prized for its healing properties), this fig porridge is an indulgent yet healthy start to the day.
