Pumpkin quinoa soup

This is a hearty, warming soup, great for winter. The pumpkin, quinoa and red lentils break down to make a thick and satisfying chunky mixture. We serve it with coconut cream and

Sprouted Lentil Salad

Have you ever come across a salad that looks great, tastes great, is super healthy, and so easy to make? This is one of them, and it sells out fast in our cafe. To sprout the lentils you just need to soak them overnight, then rinse them morning and evening the next day, keep them…

Couscous Eggplant Salad

This has been a popular choice in our cafe lately. It’s a tasty, hearty salad. It takes a bit longer to make, but it’s worth the effort, and leftovers travel well in a sealed container for lunch the next day.

Tomato Basil Soup

A great simple soup for autumn, especially if you have locally grown, freshly harvested tomatoes – the taste is amazing. The more the tomatoes are vine-ripened, the better the flavour. Great served with a swirl of thinned-down cashew topping and fresh basil leaves.

Carob Bliss Balls

A great addition to lunchboxes, these little treats can be made ahead and kept in an airtight container in the fridge for up to 2 weeks.

Beetroot Hummus

This is a really tasty hummus with a delightful rich colour. Hummus is a great way of adding protein, fiber, and calcium to your day. It gives long-lasting energy and prevents blood sugar spikes. It’s naturally gluten-free, dairy-free and nut free, and incredibly versatile. Use it in sandwiches, wraps, or as a dip.  

Lemon Tahini Quinoa Salad

This is a great recipe from Leanne Campbell’s ‘The China Study Cookbook’. We simply increased the salt amount to taste . We’ve been serving this in our cafe together with a beetroot hummus, sprouted grain crispbreads, and fresh buttercrunch lettuce

High Carb, Low Carb, Fast Carb, Slow Carb?

  There’s been a lot of suspicion about carbohydrates – that they make us fat, they turn to sugar in the blood, cause ‘grain brain’ and ‘wheat belly’. On the other side of the story, entire civilizations have thrived on carbohydrates for centuries

Savoury Chickpeas

A simple little addition to any meal, or a great snack, these savoury chickpeas are tasty, moreish, and high in protein and fiber. We love to add them to quinoa and kale in a protein bowl, or toss them through salad.

Why Organic?

To be certified organic in New Zealand, food has to be produced without synthetic fertilizers, pesticides, herbicides, genetic modification, antibiotics, growth promoters, and irradiation Why bother? Regularly eating foods which have been treated with pesticides, herbicides and synthetic fertilizers leads to a build-up of toxins in our body. This has been associated with cancer, Parkinson’s…

Edamame Smash

A tasty spread that is high in protein… The edamame (young soybeans) in this spread offer a complete protein, as well as calcium, vitamin C and iron.

Roasted Fennel Pesto

Roasted fennel bulb with roasted almonds, fennel fronds, olive oil and garlic make a more-ish pesto that teams up very nicely with anything. What’s anything? We mixed it through roasted potatoes, yum. You can also spread it on wholegrain bread,  use it as a dip with carrot sticks and celery sticks, or mix it through salads. Or just eat…