Chocolate and beetroot combine with walnuts, apple and figs to make a soft and moist treat that showcases the best thing about autumn – the produce. …

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Chocolate and beetroot combine with walnuts, apple and figs to make a soft and moist treat that showcases the best thing about autumn – the produce. …
The new season walnuts are just starting to ripen and fall off our tree so its time for this healthy, autumn inspired walnut and pumpkin loaf. Its designed to be not-too-sweet so you can toast it and spread it with whatever toppings you like or even just served simply with a little butter.
Walnuts start out with thick green skins, once the skins crack and shrivel, the nuts are ready to harvest.
For me, Summer stone fruits are officially in season when there are multitudes of apricots sitting in the kitchen, stockpiled my mum to make the year’s apricot jam. I decided to do something a little bit different and less sugar filled and make a (healthier) lightly spiced pumpkin and apricot cake instead.
Forget tasteless tofu patties and embrace the veggie burger. Suitable for vegans and vegetarians, these patties will please even the most dedicated of carnivores (yep you might even get it past the boyfriend/husband). …
Citrus is great coming into winter, citrus fruit is in season and packed full of vitamin C – perfect for keeping away those winter sniffles.
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A simple carrot salad that makes a great side (or snack if you are as weird as me!). This would go well with spicier mains like curries or with a barbecue.
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Lemon and vanilla protein balls. Need I say more?…
I had been craving a big bowl of buckwheat porridge for so long when this recipe came to mind. We have a whole row of apple trees in our orchard at home so there is always a glut of fresh, crisp apples to be used up come Autumn harvest so they were the obvious choice for this dish. Its also been getting a bit colder here in the mornings which means its time for the warmer and more filling breakfast options to shine.
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After trying out multiple “healthier” hot cross bun recipes I have given up trying to make this yeast-leavened, sultana studded treat – at least for this year. My attempts have ranged from disastrous (small sad buns so hard they could be used as a weapon) to disappointing (lovely and risen but dry and lacking salt). As a result, I have hung up my baker’s hat and relegated my box of yeast to the back of the fridge for a while. Instead I have chosen to make the cheats version of this easter staple, the hot cross scone. My rendition is generously filled with juicy pieces of dried fig, 70% cocoa dark chocolate and delicately spiced with cinnamon. Don’t get me wrong, I love the traditional flavours of spice and dried sultanas but sometimes a more luxurious version is called for.
Having said that, these buns are not nearly as sinfully indulgent as they appear….
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It’s a staple in most Australian households and it’s the one dish that most people know how to make. Recipes can range from a simple 3 ingredient (bottle of sauce + mince + pasta) rendition or include over 20 ingredients (fresh tomatoes, different proteins and heaps of top secret herbs). It’s the go-to weeknight family meal and for many people it would also be a food of comfort but is it good for you? Well yes and no. You can make this dish as healthy or as unhealthy as you like. A giant bowl of pasta with a meaty sauce made using budget mince and topped with cheese is not going to be a very balanced meal (unless you’re carbing up for a sports event!) and will likely make you feel a bit bloated and sluggish after. While a small bowl of whole meal pasta with sauce containing heaps of veg plus a good portion of salad will give you all you need to keep your body working well.
Here I give 7 ways to make everyone’s favourite go-to dish better for you
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