wholenaturalkitchen
Whole Natural Kitchen | Gabby
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Using simple everyday ingredients to help you create colourful nutritious meals.
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Crafting a Stunning Summer Charcuterie Board 🤩
These are never more alluring than in Summer but they’re great to feed a crowd anytime of year. All you need are your favourite ingredients and a bit of time to create your masterpiece.
I have a very deatiled how to over on my website with suggested ingredients and anounts. Pop on over if you want the low down on how to create your own 😊
Before anyone tells me its not Summer - it is here in Australia! We’re sitting at temps between 30-38°C/86-100°F at the moment. Christmas for us is generally like sitting in a furnace 🥵
And yes - no gloves. Its important so you can wash your hands thiroughly and frequently as you prepare this ✌🏻
#charcuterieboard #summercharcuterie
These are never more alluring than in Summer but they’re great to feed a crowd anytime of year. All you need are your favourite ingredients and a bit of time to create your masterpiece.
I have a very deatiled how to over on my website with suggested ingredients and anounts. Pop on over if you want the low down on how to create your own 😊
Before anyone tells me its not Summer - it is here in Australia! We’re sitting at temps between 30-38°C/86-100°F at the moment. Christmas for us is generally like sitting in a furnace 🥵
And yes - no gloves. Its important so you can wash your hands thiroughly and frequently as you prepare this ✌🏻
#charcuterieboard #summercharcuterie
Creamy Baked Feta Dip 🤤 This utterly delicious dip requires very little hands on time, it makes the house smell amazing, and everyone will love it! You can pop it in the oven when people are on their way over and it’ll be ready when they arrive 🙌🏻 You’ll find the full recipe at Whole Natural Kitchen. #bakedfetadip #fetadiprecipe
CHOCOLATE BARK - CHRISTMAS EDITION 🎅🏼 This is a very quick and easy recipe that will make a big batch of gifts for friends and family all in one go! 😀 It’s especially good for the last minute gift makers like me 😬 You can even whip up a batch when people are on their way over! 💅🏻 The toppings definitely make this a holiday treat version, but I’ve given some topping suggestions and a how to towards the end of the article on my website in substitutions and variations for those who’d like to keep it nourishing 🫶🏻 You can find the full recipe at Whole Natural Kitchen 🎄 #christmasrecipes #chocolatebark #christmaschocolatebark
ROCKET (ARUGULA) PESTO 🤩
This quick and easy pesto is a variation of the traditional pesto Genovese. It’s also vegan, with nutritional yeast adding the richness usually contributed by the cheese. It can be whipped up in under ten minutes too 😀
Full recipe is on my website 🫶🏻
#quickrecipes #arugulapesto #vegetarian
This quick and easy pesto is a variation of the traditional pesto Genovese. It’s also vegan, with nutritional yeast adding the richness usually contributed by the cheese. It can be whipped up in under ten minutes too 😀
Full recipe is on my website 🫶🏻
#quickrecipes #arugulapesto #vegetarian
WHOLE ROASTED CAULIFLOWER 🤩
Cauliflower is SUPER cheap at the moment - so I picked up a couple this week and got creative with them. One was turned into this delicious Whole Roasted Cauliflower, which is an excellent side or appetizer and will suit just about every food intolerance plus your plant-based guests 😀
I love to pair this with tahini sauce - as the spice mix I've used for the cauliflower is Middle Eastern inspired. This takes a bit of time in the oven but the hands-on time is minimal. Give it a whirl! You can find the full recipe on my website wholenaturalkitchen 🫶🏻 #wholeroastedcauliflower #wholecauliflower #cauliflowerrecipes
Ingredients
- 1 Head of cauliflower
- 1/2 cup olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 3/4 tsp sumac
- 1/2 tsp turmeric
- 1 tsp salt
- Plenty of fresh ground black pepper
Toppings (optional)
- 1/4 cup continental parsley, chopped
- 1/4 cup pomegranate arils
- 1 Tbsp dukkha
- Dressing or dip of choice (I love it with my tahini sauce)
Cauliflower is SUPER cheap at the moment - so I picked up a couple this week and got creative with them. One was turned into this delicious Whole Roasted Cauliflower, which is an excellent side or appetizer and will suit just about every food intolerance plus your plant-based guests 😀
I love to pair this with tahini sauce - as the spice mix I've used for the cauliflower is Middle Eastern inspired. This takes a bit of time in the oven but the hands-on time is minimal. Give it a whirl! You can find the full recipe on my website wholenaturalkitchen 🫶🏻 #wholeroastedcauliflower #wholecauliflower #cauliflowerrecipes
Ingredients
- 1 Head of cauliflower
- 1/2 cup olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 3/4 tsp sumac
- 1/2 tsp turmeric
- 1 tsp salt
- Plenty of fresh ground black pepper
Toppings (optional)
- 1/4 cup continental parsley, chopped
- 1/4 cup pomegranate arils
- 1 Tbsp dukkha
- Dressing or dip of choice (I love it with my tahini sauce)
These deliciously irresistible and wholesome Twix cups have a cookie base, chewy caramel centre, and are topped with chocolate to finish. They’re easy to make and are a filling dessert or snack to enjoy anytime. The recipe is also gluten free and can be made dairy free too 😀 #dairyfreedessert #twixcups
You’ll find the full recipe with instructions on my website 🫶🏻
You’ll find the full recipe with instructions on my website 🫶🏻
LUSCIOUS LEMON CURD 🤩
Lemon season is upon us and once you make this deliciously tangy, creamy, and honey-sweetened #lemon curd, you'll never buy store-bought again. You only need four ingredients to make it, and it's in the jar in under 15 minutes. You can make it dairy free too by subbing coconut oil for the butter, which tastes delicious 😋
Once made this can be used as a tart filling, to dollop on scones, to spread as a filling in cakes or used as icing on muffins too 😀
Full recipe can be found on my website 🫶🏻 #dairyfreedessert
Lemon season is upon us and once you make this deliciously tangy, creamy, and honey-sweetened #lemon curd, you'll never buy store-bought again. You only need four ingredients to make it, and it's in the jar in under 15 minutes. You can make it dairy free too by subbing coconut oil for the butter, which tastes delicious 😋
Once made this can be used as a tart filling, to dollop on scones, to spread as a filling in cakes or used as icing on muffins too 😀
Full recipe can be found on my website 🫶🏻 #dairyfreedessert
ANZAC BISCUITS 😊 Making a batch of these each year is a tradition for many Australians and New Zealanders. It’s done on the 25th of April - ANZAC Day - which is a commemoration of the anniversary of the landing of Australian and New Zealand troops at Gallipoli, Turkey on 25 April in 1915.
In fact the ANZAC biscuit is of such historical significance that it’s a protected recipe. There are rules about the way they can be made and what they can be called and not following these when making them commercially can lead to being fined. For one - they can’t be called cookies. They must be always be called ANZAC biscuits. They must also "not substantially deviate from the traditional recipe and shape", meaning novelty-shaped biscuits are out.
My recipe is definitely true to the traditional one 😊 My main changes are using maple syrup in place of golden syrup and oat flour in place of plain flour because they’re what I generally have in my pantry.
I made this gorgeous batch yesterday to share with friends. They’re quick and easy to make and absolutely delicious.
You’ll find the recipe on my website 🫶🏻
LEST WE FORGET.
#anzacbiscuit #anzacbiscuits
In fact the ANZAC biscuit is of such historical significance that it’s a protected recipe. There are rules about the way they can be made and what they can be called and not following these when making them commercially can lead to being fined. For one - they can’t be called cookies. They must be always be called ANZAC biscuits. They must also "not substantially deviate from the traditional recipe and shape", meaning novelty-shaped biscuits are out.
My recipe is definitely true to the traditional one 😊 My main changes are using maple syrup in place of golden syrup and oat flour in place of plain flour because they’re what I generally have in my pantry.
I made this gorgeous batch yesterday to share with friends. They’re quick and easy to make and absolutely delicious.
You’ll find the recipe on my website 🫶🏻
LEST WE FORGET.
#anzacbiscuit #anzacbiscuits
Garlic #fermented in honey is one of the easiest #ferments to make and a great one to have on hand for cold and flu season 🤧 It's nutrient rich and comes with an array of health benefits to keep those colds at bay.
All this requires is peeling garlic cloves, and pouring honey over them After that, pop the jar on a shelf in a cool dark place and leave it to ferment for one month. Then you can start digging in!
You can use this in any way you like once ready. It's most traditional use is to take a clove and a bit of honey from the jar and have them as is. A food as medicine and the garlic is much more mellow after sitting in the honey for a month. The honey will also have taken on a deliciously garlic flavour. If having them straight isn't for you - simply chop up the garlic cloves and add to salads or even mix in with cooked rice. The honey is perfect as a drizzle over meals or as an inclusion in salad dressings
You'll find the full how to on my website 🫶🏻
All this requires is peeling garlic cloves, and pouring honey over them After that, pop the jar on a shelf in a cool dark place and leave it to ferment for one month. Then you can start digging in!
You can use this in any way you like once ready. It's most traditional use is to take a clove and a bit of honey from the jar and have them as is. A food as medicine and the garlic is much more mellow after sitting in the honey for a month. The honey will also have taken on a deliciously garlic flavour. If having them straight isn't for you - simply chop up the garlic cloves and add to salads or even mix in with cooked rice. The honey is perfect as a drizzle over meals or as an inclusion in salad dressings
You'll find the full how to on my website 🫶🏻
HOMEMADE PICKLED EGGS 😀 Just in time for Easter 🐰
These #pickled eggs are a delicious and nourishing snack made with just a few simple ingredients. They're great any time of year but you can get very creative with them at #Easter and make them vibrant colours to brighten up your table. I've used spices and vegetables to colour these. You can get them in the fridge tonight and they'll be ready for your lunch table tomorrow 🙌🏻
You'll find the full recipe on my website 🫶🏻
These #pickled eggs are a delicious and nourishing snack made with just a few simple ingredients. They're great any time of year but you can get very creative with them at #Easter and make them vibrant colours to brighten up your table. I've used spices and vegetables to colour these. You can get them in the fridge tonight and they'll be ready for your lunch table tomorrow 🙌🏻
You'll find the full recipe on my website 🫶🏻
PINE MUSHROOM RISOTTO 😍
This risotto is a warming and hearty Autumn meal that makes use of a very special seasonal ingredient... saffron milk cap (pine) mushrooms. The best way to find these beauties is to go out foraging - although they're now a sought after ingredient so you might just find them at your local farmers market too 😀
#pinemushrooms #saffronmilkcaps #mushroomrisottorecipe
This risotto is a warming and hearty Autumn meal that makes use of a very special seasonal ingredient... saffron milk cap (pine) mushrooms. The best way to find these beauties is to go out foraging - although they're now a sought after ingredient so you might just find them at your local farmers market too 😀
#pinemushrooms #saffronmilkcaps #mushroomrisottorecipe
SAVOURY OATS 🤩 (recipe below)
These savoury oats provide a twist on the traditional sweet breakfast porridge and make a delicious and nourishing start to the day.
Ingredients
- 1 cup oats
- 2 cups chicken stock
- 1 tsp grated fresh ginger (more or less to your tastes)
- 1 cup mushrooms thinly sliced (king oyster and wood ear are great)
- 1/2 small leek thinly sliced
- 1/2 Tbsp peanut oil for pan-frying
- 1/2 tsp salt
Topping ingredients
- 2 eggs (poached or pan-fried to your taste)
- 1 shallot / spring onion thinly sliced
- 1 Tbsp Tamari
- A drizzle of toasted sesame oil
Instructions
1. Warm the peanut oil in a medium-sized saucepan. Once heated, add in the leek, mushrooms and ginger. Pan-fry until softened. About 5 – 6 minutes. If needed add small amounts of water or a dash more oil while cooking so the veg don't stick to the pot.
2. Add in the oats and mix through, then pour in the chicken stock, and add the salt. Stir to combine and bring to a boil.
3. Reduce heat to low and simmer the oats for 6 – 8 minutes or until most of the liquid has been absorbed and the oats are cooked.
4. While the oats are simmering – cook the eggs to your liking. Poached or fried are perfect for this.
5. When the oats are done, spoon into two bowls, top with eggs, drizzle over the tamari and toasted sesame oil then sprinkle with sliced shallots / spring onions.
#breakfastideas #savoryoats #oatsforbreakfast
These savoury oats provide a twist on the traditional sweet breakfast porridge and make a delicious and nourishing start to the day.
Ingredients
- 1 cup oats
- 2 cups chicken stock
- 1 tsp grated fresh ginger (more or less to your tastes)
- 1 cup mushrooms thinly sliced (king oyster and wood ear are great)
- 1/2 small leek thinly sliced
- 1/2 Tbsp peanut oil for pan-frying
- 1/2 tsp salt
Topping ingredients
- 2 eggs (poached or pan-fried to your taste)
- 1 shallot / spring onion thinly sliced
- 1 Tbsp Tamari
- A drizzle of toasted sesame oil
Instructions
1. Warm the peanut oil in a medium-sized saucepan. Once heated, add in the leek, mushrooms and ginger. Pan-fry until softened. About 5 – 6 minutes. If needed add small amounts of water or a dash more oil while cooking so the veg don't stick to the pot.
2. Add in the oats and mix through, then pour in the chicken stock, and add the salt. Stir to combine and bring to a boil.
3. Reduce heat to low and simmer the oats for 6 – 8 minutes or until most of the liquid has been absorbed and the oats are cooked.
4. While the oats are simmering – cook the eggs to your liking. Poached or fried are perfect for this.
5. When the oats are done, spoon into two bowls, top with eggs, drizzle over the tamari and toasted sesame oil then sprinkle with sliced shallots / spring onions.
#breakfastideas #savoryoats #oatsforbreakfast
SKILLET SPANAKOPITA 😍 A slightly smaller and quicker variation of this classic Greek dish. It's full of flavour and makes a great weeknight dinner too.
It was often on the table in our house when I was a kid. When looking at the recipe (found on my website) it may look like a lot of steps but l've broken it right down to make sure you get it right first time. After you make it once you'll practically be making it with your eyes closed the next time. Promise! It's super easy and delish! 🫶🏻 #dinnerideas #dinnertime #vegetarianrecipes
It was often on the table in our house when I was a kid. When looking at the recipe (found on my website) it may look like a lot of steps but l've broken it right down to make sure you get it right first time. After you make it once you'll practically be making it with your eyes closed the next time. Promise! It's super easy and delish! 🫶🏻 #dinnerideas #dinnertime #vegetarianrecipes
HOMEMADE #CHOCOLATE SPREAD 😍 This is just like a homemade Nutella. Its super easy to make, needs very few ingredients and can be spread over everything. It's dairy free too! 🫶🏻 #dairyfree #chocolatelover RECIPE 👇🏻
Ingredients
- 2 cups hazelnuts (350g / 12.5 ounces)
- 2/3 cup golden caster sugar (70g / 2.5 ounces)
- 1/3 cup cocoa powder
- 2 Tbsp coconut oil, liquid
- 2 tsp vanilla essence
- 1/4 tsp salt
Instructions
1. Preheat the oven to 180ºC / 350ºF and put the hazelnuts on a baking sheet lined with baking paper. When the oven is hot, roast the hazelnuts for 8 minutes until the skins crack. Remove from the oven and allow to cool enough to handle.
2. Add the sugar to the blender and blend on high for 15 – 20 seconds. Or until it has an icing/powdered sugar consistency. Remove from the blender and set aside.
3. Lay a tea towel flat on the kitchen bench and pour the cooled hazelnuts into half of it. Fold the other half over the top and rub them vigorously until the skins slide off.
4. Add the skinless hazelnuts to the blender and blend on high for 5 minutes. You want to create quite a liquid nut butter. You may need to scrape down the sides of the blender a few times before continuing.
5. Next add all the remaining ingredients and blend again on a medium-high speed for 5 minutes until well combined. If needed, stop the blender, and scrape down the sides a few times to ensure everything is well incorporated.
6. Pour into a jar and put it in the cupboard or put it in the fridge to extend the shelf life. This homemade chocolate spread will last for 2 weeks in the cupboard or up to 2 months in the fridge.
NOTE: The sugar needs to be finely ground to a powdered form before including it or you’ll have a gritty spread! Find extra hints and tips to making this chocolate hazelnut spread perfect on my website.
Ingredients
- 2 cups hazelnuts (350g / 12.5 ounces)
- 2/3 cup golden caster sugar (70g / 2.5 ounces)
- 1/3 cup cocoa powder
- 2 Tbsp coconut oil, liquid
- 2 tsp vanilla essence
- 1/4 tsp salt
Instructions
1. Preheat the oven to 180ºC / 350ºF and put the hazelnuts on a baking sheet lined with baking paper. When the oven is hot, roast the hazelnuts for 8 minutes until the skins crack. Remove from the oven and allow to cool enough to handle.
2. Add the sugar to the blender and blend on high for 15 – 20 seconds. Or until it has an icing/powdered sugar consistency. Remove from the blender and set aside.
3. Lay a tea towel flat on the kitchen bench and pour the cooled hazelnuts into half of it. Fold the other half over the top and rub them vigorously until the skins slide off.
4. Add the skinless hazelnuts to the blender and blend on high for 5 minutes. You want to create quite a liquid nut butter. You may need to scrape down the sides of the blender a few times before continuing.
5. Next add all the remaining ingredients and blend again on a medium-high speed for 5 minutes until well combined. If needed, stop the blender, and scrape down the sides a few times to ensure everything is well incorporated.
6. Pour into a jar and put it in the cupboard or put it in the fridge to extend the shelf life. This homemade chocolate spread will last for 2 weeks in the cupboard or up to 2 months in the fridge.
NOTE: The sugar needs to be finely ground to a powdered form before including it or you’ll have a gritty spread! Find extra hints and tips to making this chocolate hazelnut spread perfect on my website.
PEACH ARUGULA (ROCKET) SALAD 😍 This #salad is a delicious and nutritious combination of ingredients that provide an array of flavours and textures. And like many other bitter foods arugula/rocket is excellent for digestion 💚 Bitter foods stimulate the release of digestive juices, that help to stimulate appetite, which in turn improves our ability to digest what we eat. Arugula/rocket is also packed with fibre – a great boost to the gut microbiome and #guthealth overall 🫶🏻