• February 12

    Passionfruit Mousse

    Passionfruit Mousse
    Our NEW Passionfruit Mousse is picture perfect! This smooth, creamy mousse topped with beautiful fresh Passionfruit from your local Fruit and Veg shop is a light treat that’ll delight.


    Prep : 10 mins + 4 hours chill time

    Serves : 4

    Ingredients :

            PASSIONFRUIT CONCENTRATE
    • 1 ½ cups passionfruit pulp (approx. 8 passionfruit)
    • 1 cup water
    • ¾ cup white sugar
    • Juice of 2 lemons

      MOUSSE
    • ½ + 1/3 cup of passionfruit concentrate
    • ¼ cup + 2 tbsp thickened cream
    • ½ can sweetened condensed milk (197.5g)
    • Fresh passionfruit pulp, to garnish
    Method :
    1. To prepare the passionfruit concentrate, scoop the pulp out of each passionfruit. Pour the pulp into a pot over a high heat, then add the water and sugar and bring mixture to a boil. Reduce the heat and simmer on low until the mixture has reduced. Put mixture through a sieve and allow to cool. Put the concentrate in a lidded jug, then keep refrigerated.
    2. In a blender, blend together the passionfruit concentrate and the condensed milk.
    3. Next, add the thickened cream and blend until well combined.
    4. Pour the mixture into ramekins or small glasses, then refrigerate overnight or for a minimum of 4 hours.
    5. Serve topped with fresh passionfruit pulp. Enjoy!

    This recipe by A Better Choice !

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  • January 23

    Watermelon Crushes

    Watermelon Crushes

    Beat the summertime heat with these deliciously refreshing crushes! Kids and adults alike are going to love them and best of all they are super healthy while tasting like a treat.

    In summer it is particularly important to keep your body hydrated. Drinking water is obviously an important way to ensure you stay hydrated, however eating high water content foods can also help a great deal too. Did you know that watermelon is in fact 92% water? Better yet, watermelon is low in sugar (it is one of the lowest calorie fruits) while being high in vitamins and minerals.

    While eating sliced watermelon is definitely a favourite family past time (where siblings spit the seeds at each other), we are sure these watermelon crushes have the potential to also become a special treasure of your family’s summertime memory vault.

    One more recipe note we couldn’t leave unsaid…. And this one is adults only! These crushes are also brilliant mixed with a little vodka, a fantastic way to enjoy a beverage on a hot summers evening while enjoying the company of friends and family!


    Prep : 5 minutes

    Serves : 4-6

    Ingredients :
    • 3 ½ Cup Watermelon, seeded and cut in to chunks
    • 2 Cup Frozen coconut water, in cubes
    • 1 Lime, skin removed
    • 1 Tbsp Fresh mint leaves
    • 1 tsp Fresh ginger, peeled and finely grated (optional)
    Method :
    1. Add all the ingredients to a high speed blender and blitz on high for 30 seconds.
    2. Pour in glasses and serve immediately.

    This recipe by A Better Choice !

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  • January 15

    Mushroom, Prawn and Chorizo Skewers

     Mushroom, Prawn and Chorizo Skewers

    This decadent treat is not only delicious but also makes the perfect gift for foodies. Need a last-minute idea? Box it up and share the joy! Sweet, rich, and bursting with cherry goodness, it’s sure to impress. 🎁❤️


    Prep : 40 minutes

    Serves : 1-2

    Ingredients :
    Method :
    1. Preheat the BBQ to a medium heat.
    2. Assemble the skewers by alternating mushrooms, prawns and chorizo slices on a double skewer. Depending on the length of the skewers, you should be able to repeat this sequence twice.
    3. Combine the olive oil with half of the chopped parsley and any remaining marinade from the garlic prawns.
    4. Drizzle the prepared skewers with half of the parsley oil mixture. Use a pastry brush to ensure the mushrooms and chorizo are coated.
    5. Place the skewers on the preheated BBQ plate and cook for 2-3 minutes or until slightly charred and the prawns turning orange. Brush with the remaining parsley oil mixture before turning and cooking for a further 2-3 minutes.
    6. Remove from the BBQ plate and transfer to a serving platter. Garnish with the remaining chopped parsley.
    7. Serve the skewers with antipasto vegetables of your choice.

    This recipe by A Better Choice !

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  • December 18

    Savoury French Toast with Avocado, Tomato & Bacon

    Savoury French Toast with Avocado Tomato Bacon

    Fresh avocado and tomato are the cherry on top of this savoury dish! Say hello to our Savoury French Toast 👋🏼 If you love sweet french toast, give this one a go! We guarantee it’ll tick all your boxes!


    Prep : 30 minutes

    Serves : 2

    Ingredients :
    • 4 slices bacon
    • 1 cup cherry tomatoes
    • 4-6 slices thick cut bread
    • 2 large eggs
    • 3 tbsp whole milk
    • ½ tsp chilli powder (optional)
    • 2 tbsp butter
    • 1 avocado, thinly sliced lengthwise
    • ¼ cup feta, crumbled
    • 1 tbsp coriander, chopped
    Method :
    1. Heat the oven to 90C. The oven will be used to keep food warm.
    2. Heat a fry pan over a medium-high heat, then cook the bacon in a single layer in the pan, turning once until brown and crisp on both sides, about 6-8 mins.
    3. Once cooked, transfer the bacon to a plate lined with paper towel, then place in the oven to keep warm.
    4. In the same pan, add the tomatoes and lightly season with salt and pepper. Sauté until the skins darken. Once cooked, transfer tomatoes to a bowl and place in the oven to keep warm.
    5. In a large shallow bowl, whisk the eggs, milk, chilli powder (if using) and a pinch of salt.
    6. Wipe out the pan, then return pan to a medium heat with 1 tbs of butter. Dip the pieces of bread, one at a time into the egg mixture, being sure to coat them thoroughly.
    7. Once coated, place the bread in the heated pan to cook for 6-8 mins, turning once. Cook a couple of pieces at a time, placing cooked pieces in the oven to keep warm.
    8. To assemble, divide the french toast between two plates. Top with bacon, avocado, then tomatoes. Sprinkle over the feta and coriander, then enjoy!

    This recipe by A Better Choice !

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  • December 18

    Santa Hat Brownies

    SANTA HAT BROWNIES
    If you were in search of a last minute dessert, we’ve got you covered! These adorable Santa Hat Brownies are the perfect sweet treat for all ages.


    Prep : 50 minutes

    Serves : 9

    Ingredients :
    • 1 cup milk or dark chocolate
    • ½ cup chocolate chips
    • ¾ cup plain flour
    • 1 tsp vanilla extract
    • ¾ cup vegetable or coconut oil
    • ½ tsp salt
    • ¼ tsp baking soda
    • 2 eggs
    • ¾ cup brown sugar
    • 2 tbsp water
    • 9 fresh strawberries, hulled
    • Pre-made frosting
    Method :
    1. Preheat your oven to 180C and line an 8×8 pan with baking paper.
    2. In a bowl, combine the flour, salt and baking soda.
    3. In another bowl, whisk together the eggs, brown sugar and vegetable oil until well combined, then whisk in the vanilla and water.
    4. Add your wet ingredients to your dry ingredients, and mix well to combine.
    5. Melt 1 cup of chocolate in the microwave in short bursts or on the stove top, then stir into your brownie batter.
    6. Lastly, stir in ½ a cup of chocolate chips or bits.
    7. Pour the brownie batter into the lined baking pan and bake for 50 mins or until just firm to touch.
    8. Remove the brownies from the oven and transfer them to a cooling rack to cool.
    9. Once your brownies have cooled down, cut them into 9 squares. To make the Santa hats, top each brownie with a piped dollop of frosting, then a strawberry, and a small blob of frosting on top.

    This recipe by A Better Choice !

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  • December 3

    Watermelon Cake

    Watermelon Cake

    Eating fruit has never been so fun! Kids will love helping to construct (and eat!) this Watermelon cake! 🍉


    Prep : 20 minutes

    Serves : 15 

    Ingredients :
    Method :
    1. Cut two large cross sections from each watermelon, around 6-8cm thick. Cut one piece into a 20cm round, another into a 16cm round, and a final one into a 12cm round.
    2. Place the 20cm round onto a serving platter. Spread some yoghurt over the top, then top with the 16cm round. Spread yoghurt over the top once again and top with the 12cm round.
    3. Cut your fruit into 1cm slices. Using an assortment of cookie cutters, cut the rockmelon, mango, and kiwi fruit into shapes.
    4. Using our picture as a guide, decorate the watermelon cake with the fruit shapes and berries. Enjoy!

    This recipe by A Better Choice !

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  • November 25

    Mango Muffins

    Mango Muffins

    Transform your muffins by adding some sweet, sweet Mango into the mix! These Mango Muffins are soft, wholesome, and oh so tasty! Perfect for a quick grab and go breakfast or as a snack.


    Prep : 30 minutes

    Serves : 12-18 (depending on size of muffin pan)

    Ingredients :
    • 1 ½ cups whole wheat flour
    • 1 ½ cups plain flour
    • ½ tsp salt
    • 4 tsp baking powder
    • 1 cup granulated sugar
    • 1 cup buttermilk
    • 2 large eggs
    • 1 tsp vanilla extract
    • ½ cup canola oil
    • 1 ½ cups fresh mango flesh, diced
    • ¼ cup sliced almonds (optional)
    Method :
    1. Preheat oven to 190C and grease a muffin pan with butter or spray oil.
    2. In a large bowl, combine the flours, salt, baking powder and granulated sugar using a large spoon.
    3. In a separate bowl, combine the buttermilk, eggs, vanilla extract, and oil.
    4. Next, pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Finally, gently fold through the diced mango.
    5. Fill the holes in the muffin pan until almost full, noting that the muffins will rise slightly when baking.
    6. Sprinkle each muffin with sliced almonds, if using.
    7. Bake in the oven for 16-18 mins or until a knife inserted into the centre of a muffin comes out clean. Allow muffins to cool on a wire rack for 5 mins before serving.

    This recipe by A Better Choice !

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  • November 13

    Zespri™ Kids’ Punch

    Zespri™ Kids’ Punch

    After the perfect drink for to impress at a party? We’ve got you covered with this fruit punch using Zespri™ SunGold™ Kiwifruit!


    Prep/Cook : 15 minutes

    Serves : 8

    Ingredients :
    • 6 Zespri™ SunGold™ Kiwifruit, peeled
    • Juice of 1 lime
    • 12 mint leaves
    • 1 Tbsp caster sugar
    • Crushed ice, to serve
    • 250ml-500ml sparkling mineral water, chilled
    • Paper or reusable straws, to serve
    • 8 small mint sprigs, to garnish
    Method :
    1. Cut off the tops from two Zespri™ SunGold™ Kiwifruit. Cut each into 1cm thick slices. Use a 4cm heart-shaped cookie cutter to cut a heart from 8 slices. Set hearts aside on a plate.
    2. Place the remaining 4 Zespri™ SunGold™ Kiwifruit in a high-speed blender jug. Add lime juice, mint leaves, and sugar, then blend until smooth.
    3. Half-fill 8 serving glasses with crushed ice. Pour the Kiwifruit mixture over the ice, then top up with a little sparkling mineral water.
    4. Serve with straws, garnish with mint sprigs, and decorate with Zespri™ SunGold™ Kiwifruit hearts on the edge of the glasses.

    This recipe by A Better Choice !

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  • November 13

    Fruity Breakfast Burritos

    Fruity Breakfast Burritos

    Every breakfast should be this pretty… and easy! Say hello to our NEW Fruity Breakfast Burritos 🍉🫐🥝A soft tortilla topped with yoghurt, fresh Fruit from your local Fruit and Veg shop, and muesli – yum!


    Prep/Cook : 15 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Prepare the fruit for the wraps by chopping everything except the blueberries into small pieces.
    2. Spread some yoghurt over the wraps. Next, arrange the fruit on top of the yoghurt. Top with some fresh mint leaves and muesli. You can add a drizzle of honey if you’d like a touch more sweetness.
    3. Now you’re ready to serve! Carefully roll up the wraps, trying to keep as much of the fruit in as possible. Enjoy!

    This recipe by A Better Choice !

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  • November 11

    Cara Cara Orange Chicken Skewers

    Cara Cara Orange Chicken skewers

    Are you looking for a flavourful low-fuss dinner recipe that can pre-prepared the day ahead? This recipe allows you to cook the meat and vegetables all in one saving time and effort. These juicy chicken skewers are bursting with flavour thanks to the sweet Cara Cara orange marinade. By adding orange slices to the skewers we add an extra citrusy kick and ensure the chicken breast doesn’t dry out. Feel free to swap out the vegetables for your family’s favourites, zucchini, cherry tomatoes and snow peas all work well too.


    Prep : 45 minutes + 1 hour marinating time

    Serves : 4 people

    Ingredients :
    • 2 Cara Cara Oranges
    • 2 large chicken breasts cubed into bite-sized pieces
    • 1 Red Capsicum
    • 1 Red Onion
    • 2 x cloves of garlic minced
    • 1 tbsp light soy sauce
    • 1 tbsp honey
    • cracked black pepper
    • vegetable oil
    • 1 bunch fresh coriander for garnish
    • 1/2 tbsp cornflour
    • 1 tbsp water
    Method :
    1. Make marinade by combining the zest and juice of one Cara Cara Orange with soy sauce, honey, garlic and black pepper in a large container.
    2. Dice the chicken into even bite-sized pieces roughly 2-3cm cubes and add to the marinade. Close the lid and shake to combine.
    3. Allow the chicken to marinate in the fridge for at least 1 hour (or overnight).
    4. Halve the orange and slice into 2-3mm slices.
    5. Cut capsicum and onion to the same size as the chicken pieces.
    6. If you are using wooded skewers, soak them in water 30 min before use to avoid burning.
    7. Lightly brush the barbeque with vegetable oil and then pre-heat to medium-high heat.
    8. Reserve the chicken marinade and make the skewers.
    9. Thread the marinated chicken, vegetables and folded-over orange slices onto the skewers, and spray or brush with vegetable oil.
    10. Grill the skewers for 8-10 minutes on each side or until the chicken is well cooked.
    11. Meanwhile, combine cornflour and water in a small bowl.
    12. Bring the reserved marinade to the boil in a small saucepan over medium-high heat. Boil for at least 2 minutes to ensure any juices from the chicken are cooked.
    13. Turn down the heat to a simmer then add the cornstarch slurry & continue to stir until the sauce thickens.
    14. Drizzle sauce on the skewers, garnish with fresh picked coriander and serve immediately.

    This recipe by A Better Choice !

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  • November 11

    Choc-Heaven Cake by Katherine Sabbath

    Choc-Heaven Cake by Katherine Sabbath

    The very talented Katherine Sabbath recreated her grandmothers black forest cake with a CherryHill twist!

    Thank you to @katherine_sabbath for this cherry inspired recipe and image

    Ingredients :
    • 3 cups (480g) self-raising flour
    • 2 1/2 cups (570g) caster sugar
    • 1 1/2 cups (140g) unsweetened cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon instant coffee powder
    • 1 1/2 cups (375 ml) buttermilk
    • 3 large free-range eggs
    • 3/4 cup (170g) melted coconut oil
    • 2 teaspoons vanilla extract
    • 1 1/2 cups (375 ml) boiling water

    TO DECORATE

    • 300g cherries, halved with pips removed
    • 150g cherry jam (other berry jams are also fine!)
    • 600mls cream, whipped
    • 15 x cherries (Optional: Dust half or all in edible gold powder)
    • Block of your favourite chocolate
    Method :
    1. 1. Preheat the oven to 160ºC (320ºF) fan forced. Grease three 18 cm (7 inch) round cake tips with cooking oil spray & line with baking paper.

      2. Using an electric mixer fitted with the paddle attachment, whisk the flour, sugar, cocoa, bicarb soda, salt & coffee powder until combined.

      3. Add the buttermilk, coconut oil, eggs & vanilla & mix on medium speed until well combined. Reduce the speed, carefully add the boiling water & mix until well combined.

      4. Divide the batter between the cake tins. Bake for 45–50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven & allow the cakes to cool for about 20 minutes, then remove from the tins & transfer to a wire rack to cool completely.

      5. Place bottom layer of cake onto a cake stand or serving platter & generously spread over whipped cream, followed by some dollops of jam, & stud with halved cherries. Repeat with the remaining two layers of cake,.

      6. To add the final decorations, use a potato peeler or grater on the longest edge of the chocolate block & cover the top of cake with chocolate shavings. Finish with some whole cherries as well as some show stopping gold-dusted cherries!

    This recipe by A Better Choice !

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  • October 24

    Mango Iced Tea

    Mango iced tea

    5 ingredients… that’s all you’ll need to make our refreshing Mango Iced Tea!


    Prep : 15 minutes

    Serves : 1 jug

    Ingredients :
    • 1L water
    • Lemon juice
    • 3 teabags
    • 2 mangoes
    • 2tbs sugar
    Method :
    1. Boil water, add tea bags and let steep for 10mins.
    2. To make the mango puree, peel and dice ripe mangoes and blend until smooth.
    3. Remove teabags, leave to cool and add mango puree.
    4. Add lemon juice to taste.

    This recipe by A Better Choice !

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  • October 3

    Radish Salad with Orange Dressing

    Radish-Salad-with-Orange-Dressing-800x520

    This blushing beauty is our NEW Radish Salad with Orange Dressing. Not only is it pretty as a picture but it packs a crunch! Crunchy, fresh Radishes that is… yum!


    Prep/Cook : 30 minutes

    Serves : 4

    Ingredients :
    • 1 cup orange juice
    • 1 tbsp olive oil
    • 1/2 tsp curry powder
    • 2 cups radishes, washed and quartered
    • ¾ cup feta, crumbled
    • 2 tbsp fresh mint leaves, chopped
    • Salt & pepper, to taste
    Method :
    1. In a small saucepan, bring the orange juice to a boil. Cook, until the juice has reduced to about ¼ cup’s worth (around 20-25 mins). Once reduced, remove from the heat.
    2. To make the dressing, whisk together the olive oil, curry powder and reduced orange juice. Season with salt and pepper, to taste.
    3. Assemble the radishes on a serving plate, then top with the crumbled feta and chopped mint before drizzling over the dressing. Enjoy!

    This recipe by A Better Choice !

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  • September 26

    Strawberry Cookies

    Strawberry-Cookies-800x520

    These Strawberry Cookies are so good they won’t last long… unless you manage to hide them from mischievous mouths! Using beautiful fresh Strawberries from your local Fruit and Veg shop, they’re a sweet treat that the fam will be begging for every week!


    Prep/Cook : 30 minutes

    Serves : 12

    Ingredients :
    • 170g fresh strawberries, hulled and diced
    • 1 cup plain flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • ¼ cup white sugar + 1 tbsp for garnish
    • 3 tbsp unsalted butter, cold
    • 1/3 cup thickened cream + 1 tbsp, chilled
    Method :
    1. Preheat oven to 180°C, and line a large baking tray with baking paper.
    2. In a medium bowl, add the flour, baking powder, salt, and sugar. Stir until combined. Next, add the butter, using your fingertips to rub it into the flour mixture until butter is evenly dispersed.
    3. Add the thickened cream and diced strawberries to the dough, gently stirring until just combined.
    4. Scoop dough into balls and place onto the lined baking tray – mixture should make around 12 cookies. Sprinkle the tops of each cookie with some white sugar, then bake in the oven for 20 mins or until golden brown and cooked through.
    5. Once done, remove tray from the oven and transfer cookies to a wire rack. Allow cookies to cool completely before serving.

    This recipe by A Better Choice !

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  • September 26

    Pear & Burrata Walnut Salad

    Here’s a fun salad to whip up! Burrata is all the hype at the moment and our Pear Burrata Salad incorporates creamy burrata cheese with the sweet crunch of fresh pear!


    Prep : 10 minuteS

    Serves : 4

    Ingredients :
    method :
    1. In a large serving bowl, arrange the rocket, pears and burrata cheese.
    2. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
    3. Drizzle some dressing over the salad and garnish with walnuts.

    This recipe by A Better Choice !

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  • September 11

    Blueberry and White Chocolate Cookies

    Blueberry and White Chocolate Cookies

    Your weekend sweet treat for the kiddos is sorted with our Blueberry and White Chocolate Cookies! ????

    Naturally coloured and sweetened by bursts of berries, you’ll be dying to sneak a few out of the jar before they notice!


    Preparation time : 10 minutes

    Cooking Time : 15 minutes

    Chill Time : 20 minutes

    Serves : 6-12

    Ingredients :
    • 1 cup all-purpose flour
    • 1/2 tsp baking powder
    • 1/8 tsp salt
    • 1/3 cup unsalted butter, softened
    • 1/3 cup + 1 tbsp granulated sugar
    • 1/3 cup fresh blueberries
    • 1/2 cup white chocolate chips
    Method :
    1. Preheat your oven to 200°C. In a small bowl, whisk together the flour, baking powder and salt. Use an electric mixer to cream together the butter and sugar, then add the blueberries and combine on a high speed.
    2. Gradually fold the dry ingredients in with the wet ingredients to form the dough. Then, gently mix in the white chocolate chips. The dough will need to be chilled for 20 minutes in the freezer before shaping into 6-12 balls (depending on which sized cookies you’d like).
    3. Bake the cookies for 10-15 minutes. Let cool on a wire rack, then serve!

    This recipe by A Better Choice ! 

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  • September 11

    Spiced Coconut Chicken with Asparagus

    Spiced Coconut Chicken with Asparagus

    Our Spiced Coconut Chicken with Asparagus is a delicious dish for Spring and beyond AND it’s packed full of veggies!


    Preparation time : 30 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Heat oil over medium – high heat and panfry chicken strips until browned on both sides. Remove from pan and set aside.
    2. Add onion, curry paste and capsicum to pan and stir-fry 4 minutes. Add asparagus, bok choy and baby corn and toss well over heat.
    3. Stir in browned chicken and coconut milk and bring to boil. Reduce heat and simmer 4 minutes. Serve with steamed rice.

    This recipe by A Better Choice ! 

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  • August 28

    Cheese & Spring Onion Scones

    Cheese-Spring-Onion-Scones-800x520

    Dad’s going to love these Cheese & Spring Onion savoury scones this Father’s day ! Served warm with a knob of butter, they’re the perfect snack!


    Preparation time : 25 minutes

    Serves : 6-8

    Ingredients :
    • 225g plain flour
    • 2 ½ tsp baking powder
    • 25g butter, roughly chopped into cubes
    • 100g grated cheddar cheese
    • 2 spring onions, finely chopped
    • 70ml milk + a dash more
    • 60ml water
    • 25g cheddar cheese grated, for top
    Method :
    1. Preheat the oven to 200˚C fan forced, and line a baking tray with baking paper.
    2. Mix the flour with the baking powder and a pinch of salt.
    3. Rub the butter cubes into the flour mixture lightly with your gingers until the mixture resembles breadcrumbs.
    4. Add the grated cheese and spring onions, then gently mix.
    5. Combine the milk, water, and a splash of Worcestershire sauce (if desired), then pour into the flour mixture. Gently mix until the dough starts to come together.
    6. Tip the dough out onto a floured surface, then shape into a ball. Roll the dough out with a rolling pin until it is 3cm thick.
    7. To form the scones, either use a 6cm round cutter, or you can simply cut the dough into triangles.
    8. Carefully place the scones onto the lined baking tray, leaving space between each. Using a pastry brush, lightly brush the top of each scone with milk, then sprinkle with the additional 25g of grated cheese.
    9. Bake the scones in the oven for 12 mins, until golden. Once done, allow them to cool on a wire rack.
    1. Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.

    This recipe by A Better Choice ! 

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  • August 20

    Berry Crumble Bars

    Berry-Crumble-Bars-800x520

    Berries are the star of this sweet show! Our new Berry Crumble Bars are the warm winter dessert (or snack!) that you’ve been looking for. You could even swap out the berries for other fruits if you prefer!


    Preparation time : 1 hours

    Serves : 16

    Ingredients :
    • 500g mixed berries, frozen (we used strawberries, raspberries, and blueberries)
    • 185ml maple syrup
    • 1 ½ tbsp cornflour
    • 175g almond meal
    • 100g rolled oats
    • 70g plain white flour
    • ½ tsp salt
    • 110g coconut oil
    • 60g peanut butter (or your preferred nut butter)
    Method :
    1. Preheat oven to 175C and line a rectangle brownie pan with baking paper.
    2. In a medium saucepan, place the mixed berries, 60ml maple syrup and cornflour. Bring mixture to a simmer and cook for 10 mins, stirring occasionally, until the mixture has thickened. Remove from heat once done.
    3. While the berries are cooking down, combine the almond meal, rolled oats, flour and salt in a large mixing bowl.
    4. Add the coconut oil (solid), remaining 125ml of maple syrup and peanut butter to the dry ingredients and stir to combine. Note: You may need to use your hands in this step to ensure all ingredients are well incorporated.
    5. Place 2/3 of the dry mixture into the lined brownie pan, pressing down firmly with the back of a spoon or with your hands. Bake in the oven for 10 mins or until golden brown.
    6. Once baked, remove the pan from the oven. Top with the berry mixture, then crumble over the remaining crumble ingredients.
    7. Return the pan to the oven and bake for 20-25 mins, or until the top of the slice is golden brown.
    8. Once done, remove pan from the oven and allow to cool in the pan for 30 mins to an hour before slicing. This gives the bars time to set.

    This recipe by A Better Choice ! 

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  • August 20

    Cauliflower and Couscous Salad

    cous-cous-salad-800x520

    Looking for a healthy side dish? We have you covered with this delicious cauliflower and couscous salad.

    Popping with gorgeous colours this salad is perfect to serve at your next dinner party.


    Preparation time : 15 minutes 

    Serves : 6

    Ingredients :
    • 1 Cup Couscous*
    • 1 ½ Cup Boiling water
    • 1 Tbsp Olive oil
    • 1 small Onion, peeled and finely diced
    • 2 Cup Cauliflower, broken in to small florets
    • 1 Cup Pomegranate arils
    • 1 Cup Pistachio, shelled and unsalted
    • 1/3 Cup Dried cranberries
    • 1/3 Cup Fresh parsley, finely chopped
    • ¼ Cup Lemon juice, freshly squeezed
    • 1 ½ Tbsp Olive oil
    • Salt, to taste
    Method :
    1. Place the couscous in to a large heatproof bowl, add the boiling water and mix to combine. Cover the bowl either with a lid or foil and set aside for 5 minutes.
    2. Meanwhile heat 1 tablespoon of olive oil in a fry pan over medium heat. Add the onion and sauté for 2 minutes or until onions become soft. Add the cauliflower and continue to sauté for another minute or so, until the cauliflower is just tender, be sure not to overcook. Remove from heat and set aside.
    3. Return to the couscous and fluff with a fork to separate all the grains.
    4. Add the couscous to a serving bowl along with the cooked onion and cauliflower. Add all remaining ingredients and toss together. Season with a little salt.
    5. Either serve as a warm salad or cover and place in the refrigerator to chill and serve as a cold salad*.

    Recipe note: If serving as a cold salad, we suggest to add the pistachios just before serving so they don’t become too soft.

    * For a gluten free option you can swap the couscous for cooked quinoa instead.

  • August 20

    Grilled Shrimp & Apple Salad

    Grilled-Shrimp-Apple-Salad-800x520

    The shrimp and apple combo is a classic must-try! Our Grilled Shrimp & Apple Salad combines their flavours to create this tasty, crunchy summer dish!


    Preparation time : 15 minutes + 2 hours marinate time

    Serves : 4

    Ingredients :
    • 250g shrimp, peeled and deveined
    • 1 small green apple, cored and sliced into matchsticks
    • ½ red onion, diced
    • ½ red capsicum, diced
    • 2 small tomatoes, quartered
    • ½ tbsp tomato sauce
    • 1 small green chilli, deseeded and finely chopped
    • 1 tbsp fresh coriander, chopped
    • 1 tbsp sliced almonds
    • 2 cups mixed salad greens
    • ½ tsp salt
    • ¼ tbsp garam masala
    • 2 garlic cloves, minced
    • Juice of ½ a lemon
    • 1 tbsp olive oil
    • Lemon wedges, to serve
    Method :
    1. In a large bowl, combine the shrimp, ½ tbsp oil, ½ tbsp lemon juice, minced garlic, garam masala and salt. Allow mix to marinate in the fridge for 2 hours.
    2. Heat the remaining oil in a large frypan. Sauté the marinated shrimp for 3 mins or until golden brown on each side.
    3. Next, add the tomato sauce and cook for another minute. Transfer to a bowl and set aside.
    4. To serve, place the salad greens onto a serving platter. Top with the capsicum, onion, tomatoes, apple, chopped green chilli, and coriander. Top with the grilled shrimp and sliced almonds. Garnish with lemon wedges and serve.

    This recipe by A Better Choice ! 

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  • August 15

    Baked Berry Yoghurt

    Baker-berry-yogurt-tubs-800x520

    Once you have tried our version of a berry yoghurt, we guarantee you won’t be wanting any flavoured yoghurts again. Baking the berries release their natural juices along with enhancing their flavour. The added spices along with the sweetness of the maple syrup is what takes the berries to the next level!


    Prep time : 20 minutes

    Serves : 16

    Ingredients :
    Method :
    1. Preheat an oven to 180 degrees.
    2. Line a baking tray with baking paper. Ensure the baking paper comes up the sides of the tray to capture all the juices from the berries.
    3. In a bowl combine all ingredients EXCEPT the yogurt, toss the berries with a spoon so that they are covered with the, lemon vanilla, syrup and spices.
    4. Place the berries on to the tray and bake in the oven for 15 – 20 minutes. Keep an eye on them towards the end of cooking time so they don’t burn. Take them out prior if you think they are done, this will be when there is plenty of juice and the berries are soft and slightly roasted.
    5. Once cooked, set aside to cool. Break the berries up slightly with the blunt side of a wooden spoon. Store in an airtight container in the fridge for up to one week.
    6. To make your berry yoghurt, serve approximately one third of a cup of yoghurt with 1 tablespoon of the baked berries, gently stir through.

    Recipe note: The baked berries are extremely versatile. Serve on top of porridge, bircher muesli, chia puddings, custard, or as a topping for a cake. Be as creative as you like!

    This recipe by A Better Choice !

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  • August 6

    Raspberry and Lemon Yoghurt Cake

    Raspberry and Lemon Yoghurt Cake

    ???????? Indulge in the delightful flavours of our Raspberry and Lemon Yoghurt Cake! Moist, tangy, and bursting with fresh raspberries, it’s the perfect treat for any occasion. ????????

    Recipe by Breeanna Segafredo


    Prep time : 2 hours

    Serves : 12

    Ingredients :

    CAKE

    • 1 ½ cups all-purpose flour (190 grams)
    • 2 teaspoons baking powder (10 grams)
    • ½ teaspoon salt (2 grams)
    • 1 cup plain Greek yogurt (240 ml)
    • 1 cup sugar (200 grams)
    • 3 large eggs
    • Zest of 1 lemon
    • 1 teaspoon vanilla extract (5 ml)
    • ½ cup vegetable oil (120 ml)
    • 1 ½ cups fresh raspberries (200 grams)
    • 2 tablespoons lemon juice (30 ml)
    • Powdered sugar (for dusting)

    ICING

    • 1 cup (240 ml) heavy cream, chilled
    • 1 cup (225 grams) mascarpone cheese, chilled
    • 1 cup (125 grams) powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • A few drops of pink food colouring (we prefer a small amount of beet juice for natural colouring)
    Method : 

    CAKE

    • Preheat the Oven: Preheat your oven to 175°C. Grease and flour a 23 cm round cake pan.
    • Mix Dry Ingredients: Whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl.
    • Combine Wet Ingredients: In another bowl, mix 1 cup yoghurt, 1 cup sugar, 3 eggs, lemon zest, and 1 teaspoon vanilla extract until well combined.
    • Blend: Gradually add the dry ingredients to the wet mixture, stirring until smooth. Fold in ½ cup vegetable oil until fully incorporated.
    • Add Raspberries: Gently fold in 1 ½ cups raspberries.
    • Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
    • Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with 2 tablespoons lemon juice and dust with powdered sugar before serving.

    ICING

    1. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
    2. Add Mascarpone: Add the mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream.
    3. Blend: Beat the mixture on medium speed until smooth and fluffy.
    4. Colour: Add a few drops of pink food colouring and mix until the icing is evenly coloured.
    5. Chill: Chill the icing in the refrigerator for 30 minutes before using.

    Note: This icing is perfect for cakes, cupcakes, and other desserts! Enjoy the light, creamy texture and delicate flavour.

    This recipe by A Better Choice !

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  • July 24

    Brussels Sprouts Gratin

    Brussels Sprouts Gratin

    Brussels sprouts done in a way that even the kids will love and be coming back for more!

    Winter meals are all about hearty, nourishing and comforting foods, this Gratin is all of that and more. This recipe would have to be one of our favourite ways to serve Brussels Sprouts, they go perfectly with bacon and topped with cheesy crunchy breadcrumbs takes them to the next level of DELICIOUS!

    Enjoy this simple yet hearty side dish with any of your go to winter meals.


    Prep time : 40 minutes

    Serves : 6

    Ingredients :
    • 500 grams Brussels sprouts
    • 75 grams Bacon – diced
    • 1 Tbsp Unsalted butter, (for greasing gratin dish)
    • 1/2 Cup Cream
    • 1/3 Cup Fresh breadcrumbs
    • 4 Tbsp Parmesan cheese, finely grated
    • 4 – 6 Tbsp Unsalted butter; chopped
    Method :
    1. Preheat oven to 180C.
    2. Prepare the brussels sprouts by cutting a thin slice off the root end and then cutting an X in that end so it cooks evenly inside and out.
    3. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes.
    4. Drain, refresh in cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.)
    5. In a non-stick fry pan, sauté the bacon until cooked, not crisp.
    6. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish (or casserole dish).
    7. In a bowl, combine the breadcrumbs and parmesan cheese. Cut in butter until mixture resembles coarse crumbs.
    8. Pour cream over the sprouts-bacon mixture and sprinkle over the bread crumb mixture. Bake for 20 minutes or until crispy and golden on top.

    This recipe by A Better Choice !

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  • July 24

    Roasted Beetroot Risotto by Callum Hann

    beetroot-risotto-e1626930184563-1-800x520

    Roasted Beetroot, sizzling Onions, and generous amounts of Garlic? Masterchef Callum Hann sure knows how to make the Risotto his own!


    Prep time : 60 minutes

    Serves : 4

    Ingredients :
    • 4 Beetroots
    • 1L Reduced-salt vegetable stock
    • 1 Tablespoon olive oil
    • 1 Brown onion, diced
    • 4 Garlic cloves, thinly sliced
    • 6 Sprigs thyme
    • 1 Cup Arborio rice
    • ⅓ Cup dry white wine
    • 60g Feta, crumbled
    Method :
    1. Preheat oven to 200°C. Individually wrap beetroot in alfoil and place on a baking tray. Roast for 1 hour or until tender.
    2. Warm stock in a saucepan. Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add a ladle of stock at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use a little hot water.
    3. Meanwhile, peel the skin of the beetroot whilst wearing gloves. Cut into 2cm pieces. Once the rice is al dente (soft but still with a little bite) stir in beetroot.
    4. Divide risotto between serving bowls. Serve topped with feta and salad alongside.

    This recipe by A Better Choice !

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  • July 17

    Sticky Pork Ribs with Apple & Pine Nut Salad

    Sticky Pork Ribs with Apple & Pine Nut Salad

    A delicious blend of soy sauce and sweet chili sauce creates a sticky glaze on the ribs, while the salad brings freshness to the dish with apple, rocket and avocado!


    Prep time : 1 hour 25 minutes

    Serves : 2

    Ingredients :
    Method :
    1. Preheat the oven to 200°C.
    2. In a large bowl combine the soy sauce and sweet chilli sauce. Add the spare ribs and coat generously. Place ribs in an ovenproof dish, pour the extra sauce over the top, cover with foil, and place in the oven. Cook until ribs are tender and cooked through (around 50 mins – 1 hour). Note: You will need to turn the ribs every 15-20 mins.
    3. Heat a small frypan over a medium heat and roast the pine nuts until they just start to brown.

    In a large bowl, combine the rocket, apple, onion, avocado, celery, and roasted pine nuts. Serve as a side salad to the ribs!

    This recipe by A Better Choice !

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  • July 9

    Beetroot tartare

    Beetroot-tartare

     

    Beetroot Tartare has never looked any better right?! ???? This is an easy dish you can put together when entertaining!


    Prep time : 50 minutes

    Serves : 6

    Ingredients :
    • 2 tbsp sultanas
    • 1 tsp sea salt flakes
    • 3 large red beets, washed, chopped
    • ¼ cup sesame seeds
    • ¼ cup Worcestershire sauce
    • 2 tbsp olive oil
    • ¼ tsp allspice
    • ¼ tsp garlic powder
    • 1 tbsp Dijon mustard
    • 1 tbsp capers
    • 3 baby gherkins, finely chopped
    • 1 red onion, finely chopped
    • ½ bunch of chives, finely chopped
    • Salt
    • Pepper
    Method :
    1. Preheat the oven to 190C. Wash and clean the beetroots. Place the beets on a baking tray and roast for 45 minutes. After cooking, allow beets to cool for 5-10 minutes.
    2. Chop the beetroot into 1 cm pieces and combine with Worcestershire sauce, oil, allspice, garlic powder and mustard into a large bowl. Toss to combine. Season with salt and pepper.
    3. Finely chop gherkins, red onion, and chives. Sprinkle on top. Serve.

    This recipe by A Better Choice !

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  • July 8

    Winter Porridge with Turmeric Baked Fruits

    Winter Porridge with Turmeric Baked Fruits

    Warm up in the morning with our NEW Winter Porridge with Turmeric Baked Fruits. Creamy oats topped with gorgeous spiced, baked fruits… hello deliciousness!


    Prep/ cook time : 45 minutes

    Serves : 4

    Ingredients :

    PORRIDGE

    FRUIT

    Method :
    1. To make the baked fruits, firstly wash the apple and pear, then slice them into wedges, removing seeds and cores. Note: There’s no need to peel the skins off – we recommend leaving them on!
    2. Slice the orange into wedges, leaving the skin on again.
    3. Preheat oven to 200C. Line a tray with baking paper.
    4. In a non-stick pan, heat the honey, cinnamon and star anise until the honey gets darker in colour. Carefully add in all the fruits, ginger and turmeric. Coat the fruit in the honey mix, then transfer the contents of the pan to the lined tray. Roast in the oven for 10 mins.
    5. Once done, remove the tray from the oven, and set aside while you prepare the porridge.
    6. In a juicer, wash and juice the carrots and apple. Set the orange zest aside then juice the orange.
    7. In a saucepan, add the oats, then add a mix of the carrot, apple and orange juice (around 400ml). Add a pinch of salt, then bring the mix to a boil. One boiling gently, reduce heat and allow to simmer.
    8. Add the milk and simmer for 10 mins, or until the porridge is creamy and the oats are soft. Add the orange zest and grate in the fresh ginger.
    9. Give the porridge a stir, adding more milk if needed. To serve, divide the porridge between four bowls, then top with the baked fruits.

    This recipe by A Better Choice !

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  • July 3

    Pumpkin, Halloumi and Bacon Bagels

    Pumpkin-Halloumi-and-Bacon-Bagels-800x520

    Bagels so good, you’d think you were in New York! Start the day with a brunch of champions with our Pumpkin, Halloumi and Bacon Bagels. Who would go out to eat, when everything you need is at home!


    Prep/ cook time : 25 minutes

    Serves : 4

    Ingredients :
    Method :
    1. Pre-heat oven to 180C. On a lined baking tray, place the slices of pumpkin and drizzle with olive oil and dukkah. Roast until cooked through, but not crisp.
    2. In a pan, fry off the bacon and set aside on a paper towel lined plat to drain excess oil. In the same pan, fry off the halloumi until golden on both sides.
    3. While the halloumi is cooking, toast the bagels in the oven, or toaster.
    4. On the underside of each bagel “lid”, generously spread some basil pesto. Next, add a bed of spinach to the base of your bagel, before topping with bacon, sliced pumpkin, halloumi, and the pesto covered lid.

    This recipe by A Better Choice !

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  • July 3

    Blood Orange & Strawberry Galette

    Blood Orange and Strawberry Galette!

     

    Celebrate everything seasonal with a Blood Orange and Strawberry Galette! ????????

    A simple dessert or a treat for afternoon tea.

    Thanks @cheftomwalton for this recipe!


    Prep time : 35 Mins + Overnight resting the Pastry. 

    Cook time : 25 Mins

    Serves : 4-6

    Ingredients :

    PASTRY

    • 1 cup plain flour + extra to roll
    • ½ cup almond meal
    • Pinch salt
    • 2 tbsp caster sugar
    • Zest 1 blood orange
    • 100g unsalted butter, chilled, diced
    • ¼ cup natural yoghurt

    FILLING

    • 1/3 cup desiccated coconut
    • 1 punnet strawberry, sliced 5mm thick
    • 4 blood orange, peeled, sliced 1cm thick rounds
    • 2 tbsp raw, granulated sugar
    • 1 egg yolk
    • ¼ cup crushed pistachios
    • Thick cream, yoghurt or ice-cream to serve
    Method :
    1. For the pastry, combine the flour, almond meal, salt, sugar, blood orange zest in a bowl and add the diced butter. Rub this through the flour to resemble rough breadcrumbs, add the yoghurt, and quickly work it all together to form a smooth dough. Don’t overwork it.
    2. Flatten the pastry into a 2cm thick circle, wrap in baking paper and rest in the fridge for at least 2 hours or overnight.
    3. Bring the pastry to room temp 30 minutes before rolling, to make it easier to roll.
    4. Roll the pastry, on a lightly floured bench, into a rustic 5mm thick, 30cm round and place onto a piece of baking paper. Transfer this to the fridge to rest for 20 minutes.
    5. Preheat the oven to 210C.
    6. Spoon the coconut over the pastry, leaving a 3cm border. Lay the strawberry slices over the coconut in a single layer then the blood orange slices over them.
    7. Fold the edges up and over the sides of the fruit. This is a rustic recipe so no pressure to make it perfect!
    8. Whisk the egg yolk with 1 tbsp of water and brush the edges of the pastry with this mixture.
    9. Sprinkle the raw sugar over the pastry edge and over the fruit then bake the tarte on a baking sheet in the preheated oven for 30-35 minutes, until the pastry is crisp and golden.
    10. Serve the tarte tatin on the baking paper, on a board, cut into wedges, scattering the pistachios over and with your favourite cream, yoghurt or ice-cream.

    This recipe by A Better Choice !

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  • June 4

    Sesame Ginger Mushroom Noodles

    Sesame Ginger Mushroom Noodles

    Looking for a vegetarian dish to impress even the most ardent meat-loving family? Then look no further than these flavoursome slurpy mushroom noodles. The classic Sesame-Ginger combination draws out the rich umami taste of the mushrooms and served with a hot broth and plenty of noodles, this is a perfectly warming and filling winter meal.


    Prep/ cook time : 35 minutes

    Serves : 4

    Ingredients :
    • 3 cups sliced mushrooms of your choice (we used  ShitakeOyster mushrooms)
    • 250g Chinese style dried egg noodles
    • 2 cups fresh washed baby spinach
    • ½ brown onion finely diced
    • 2 tbsp fresh grated ginger
    • 3 tsp garlic, minced
    • 3 cups reduced salt vegetable broth
    • 1/2 cup plus 2 tbsp reduced salt soy sauce
    • 3 tbsp tahini (Melted natural peanut butter may be used as a substitute)
    • 1/4 cup sweet chilli sauce
    • 2 tbsp vegetable oil
    • 1 tbsp tamarind paste
    • 2 tbsp rice vinegar
    • 2 tbsp raw sesame seeds
    • 2 spring onions, greens thinly sliced
    • Sesame oil to drizzle
    Method :
    1. Make the sauce by combining soy sauce, sweet chilli sauce, tamarind, rice vinegar, tahini, 1 tbsp ginger, 1 tbsp minced garlic and ⅓ cup broth in a bowl.
    2. Cook the noodles according to the package directions. Drain. 
    3. In a medium-large saucepan, add the remaining broth and 1/2 of the soy sauce mixture and bring to a simmer on medium heat. Then reduce the heat to keep warm. 
    4. Heat the vegetable oil in a large frypan over medium-high heat. Add the mushrooms to hot oil and cook undisturbed for 5 minutes or until golden. Add the onion, remaining ginger and garlic, stirring for 4-5 minutes, until fragrant. Add 2 tbsp soy sauce and sautee for another few minutes until mushrooms are caramelized and remove from pan.
    5. Add the remaining soy sauce mixture to the frypan and bring to a simmer over medium heat. Cook until the sauce thickens slightly and add spinach, stirring until leaves wilt, then add the noodles tossing to coat. Remove from the heat.
    6. Divide noodles and spinach between four bowls & ladle over broth.
    7. Spoon the mushrooms on top and drizzle with sesame oil, spring onions and sesame seeds to taste.

    This recipe by A Better Choice !

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  • June 3

    Tips For Staying Healthy Over Winter

    Winter Warmer

    With a chill in the air and days becoming shorter, it’s common to want to just curl up and stay in bed all day! But it’s still important to take care of your health with good food and exercise, even if it’s hard to begin with.  

    Read on to find out our top 4 tips to staying healthy over winter! 

    1.Eat seasonal fruit and vegetables  

    Enjoy a wide range of winter goodies to fight off colds and keep your immune system functioning at its best. This includes consuming superfruits such as grapefruit, kiwifruit, mandarins, and oranges! You can pop these on top of your morning breakfast or enjoy them as a snack during the day.

    For vegetables, broccoli, carrots and cauliflower are perfect to add to winter meals like soups and roasts. It’s easy to reach for convenient meals and take away options but keeping up your fruit and veggie intake will help your body be its best through winter. 

    citrus fruit

     

    2. Time for tea 

    Good news for tea lovers! Enjoying a nice hot brew is just what your body needs in winter, especially green and black teas as they’re filled with antioxidants. Winter is also the perfect opportunity to try different teas like herbal blends and spicy chai. So, pop the kettle on and reap the benefits of drinking a hot cup of tea! 

    hot tea

     

    3. Winter warmers 

    Think stews, soups, and casseroles! There’s no better way to get a good dose of veggies to boost your health. Try including as many veggies as you can in dishes, then add in meat and your favourite beans. We love kidney beans or chickpeas for stews! The best part is you can make extra for lunch the next day too.

    Potato,Casserole,Wit

     

    4. Find your winter exercise hobby 

    Being cold outdoors is no excuse to miss out on your 30 minutes of daily exercise! If you enjoy a daily walk, pop on a couple more layers to ensure you stay nice and warm. Your body will heat up in no time once you start moving. Home workouts are also doable in the colder months, by joining a home yoga, Pilates or workout class online! 

    winter exercise hobby

    Embrace these healthy habits over winter! Even the smallest lifestyle change can make a huge difference to your overall health and wellbeing.  As always, we are dedicated to providing you with only the finest produce and groceries.

  • May 28

    Blended Classic Stuffed Spuds

    stuffed-spuds-hires-3-800x520

    Blended Classic Stuffed Spuds are a delightful twist on the traditional baked potato, combining the heartiness of a baked potato with the creamy, savoury goodness of a rich filling. These stuffed spuds are a perfect blend of textures and flavours, making them a satisfying main course or a decadent side dish


    Prep/ cook time : 40 minutes

    Serves : 4

    Ingredients :
    • 4 medium-large potatoes
    • 250g beef mince
    • 250g mushrooms, diced
    • 4 tbsp olive oil
    • 1 tsp salt flakes
    • ½ onion, diced
    • 2 cloves garlic, crushed
    • 2 tbsp worcestershire sauce
    • 1 tbsp tomato sauce
    • 1 tbsp chopped parsley
    • 1 tsp fresh or dried thyme
    • 1 beef stock cube
    • ½ cup water
    • ½ cup sour cream, to serve
    • ¼ cup chopped shallots or chives, to serve
    Method :
    1. Preheat the oven to 180℃ and line a baking tray with a sheet of banking paper.
    2. Wash the potatoes to remove dirt, then pierce the skin 3-4 times with a fork. Loosely wrap each potato in absorbent paper and microwave on high for 7-10 minutes until softened.
    3. Remove the potatoes from the microwave and discard the absorbent paper. Place the potatoes on the prepared tray. Drizzle with 2 tablespoons of olive oil and season with salt. Bake for 20-25 minutes or until golden brown and crisp on the outside.
    4. In the meantime, to prepare the filling, place the remaining 2 tablespoons of oil in a frying pan over medium heat. Add the onion and garlic and cook for 2 minutes before adding the mince. Cook, stirring for 2-3 minutes until the mince browns. Add the mushrooms to the pan and cook, stirring for a further 2-3 minutes.
    5. Add the sauces, herbs, stock and water to the pan. Stir to combine then reduce heat to low and simmer for 5-10 minutes until the sauce thickens.
    6. Remove the potatoes from the oven. Cut an ‘X’ at the top of each potato, then gently squeeze the sides of the potatoes towards the centre to open them.
    7. Fill the potatoes with the blended mince mixture and top with sour cream, shallots, or chives.

    This recipe by A Better Choice !

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  • May 27

    Our Favourite Soups for the Colder Months!

    Vegetarian,Autumn,Pumpkin,And,Carrot,Soup,With,Cream,,Seeds,And

    Winter is only a few days away, and we are already feeling the sniffles, colds, and bugs that you’d rather not know the name of, along with fewer hours of precious sunlight to make the most of our days! To help stay happy, energised, healthy and calm, we all need to load up on those essential vitamins and nutrients found in beautiful, locally grown fresh produce. There’s nothing that soothes the soul more than a nice warm bowl of soup on a cold winter’s night. From classic tomato or pumpkin soup to a hearty vegetable and lentil soup, we all have our favourites!

    Soup is such an easy way to increase your veggie intake and get the nutrients you need without giving it too much thought.   Another benefit of soup is that it helps you stay hydrated! You’ll be contributing to your daily water intake without even trying.

    If you’re wanting to get creative with your soup making skills this season, why not try some of our favourite recipes below! 

    Lick your lips for our Pumpkin and Pear Soup! It may not be the combination you had in mind but trust us, this is a winner! Delicious pumpkin paired with the subtle sweetness of pear, topped with croutons and pancetta – this creamy soup will warm your soul.  

    Craving something rich in flavour? Try our Creamy Vegan Mushroom Soup this winter and put your trust in mushrooms and the creaminess of coconut milk. It’s tasty, plant-based, and fresh, so why not give this one a go!  

    Creamy-Mushroom-Soup-1-sm-800x520

    Nothing beats tomato soup, but this time we’ve made it with a twist! Try our 20 minutes Spanish Tomato Soup for a hearty meal that will warm you up from the inside out. Perfect to make for the whole family or to enjoy the next day as leftovers.  

    Spanish Tomato Soup

    This Pear & Cauliflower Soup is so good. The slight sweetness from the pear really lifts things up on the creaminess of the cauliflower. This recipe is plant-based with oat milk. If you don’t want to use oat milk, regular is fine as is coconut milk. 

    Cauliflower & Pear Soup

    Looking to up your veggie intake? Try our Veggie Packed Soup for a clean and lean winter’s meal. It’s loaded with nutritious veggies that will satisfy your tastebuds and leave you feeling full all afternoon!

    Veggie Packed Soup

    Not sure what to make for dinner? This fuss free Curried Lentil and Carrot Soup is the perfect end of week throw together meal! Packed with veggies and substance from lentils, you won’t be left hungry after this one.  

    Curried-Lentil-and-Carrot-Soup

    The sweetness of sauteed onions and carrots combined with a little zing of orange of the Carrot and Orange Soup will keep you dipping in your bread for more. Not only is it easy to cook but also required minimal clean-up, what could be better than that?!

    Orange Carrot Soup

    Are you feeling soup-er inspired? Enjoy this soup season and make sure to try something you haven’t tasted before! 

    We carry an excellent selection of pre-made soups in-store as a convenient option. Shop our soup range online.

  • May 27

    Curried Lentil and Carrot Soup

    Curried-Lentil-and-Carrot-Soup

    This super nourishing meat free meal is a great way to warm you up this winter from the inside out. This fuss free soup uses simple ingredients that most people will have readily available, which makes this recipe a great one to have on standby for those night you’re just not sure what to make.

    While being a very simple meal, let’s not underestimate how gorgeous and delicious it is. This soup is bursting with flavour and gets even better the next day, making it a great meal to make ahead of time.


    Prep/ cook time : 1.5 hour

    Serves : 4

    Ingredients :
    • 1 Tbsp Olive oil
    • 1 Lg Onion, peeled and diced
    • 170 grams Red lentils
    • 1 Lg Carrot, peeled and sliced thinly
    • 1 Tbsp Madras curry powder
    • 1 Litre Boiling water
    • 1 Litre Vegetable stock
    • 1/2 tsp Salt
    • ½ tsp Paprika
    • Fresh coriander or parsley, to garnish
    Method :
    1. Heat oil in a large soup pot over medium to high heat.
    2. Add the onions and sauté for 5 – 10 minutes, or until tender and translucent.
    3. Add the lentils and cook for 1 minute, stirring constantly.
    4. Mix in the carrots and curry powder, cook for 2 minutes.
    5. Add the water, stock, salt and paprika, bring to a boil, lower heat and cover.
    6. Simmer for 1 hour, stirring occasionally.
    7. Adjust seasoning to taste and ladle into soup bowls.
    8. Serve immediately and garnish with either fresh coriander or parsley

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • May 27

    Creamy Vegan Mushroom Soup

    Creamy-Mushroom-Soup-1-sm-800x520

    This richly flavoured mushroom soup comes together quickly for a warm and comforting dish. This winter put your trust in mushrooms with Creamy Vegan Mushroom Soup. It’s tasty, plant-based, and fresh. It’s a win-win all around.


    Prep/ cook time : 30 minutes

    Serves : 2

    Ingredients :
    • 2 tablespoons olive oil
    • 4 ½ cups (365g) Swiss Brown mushrooms chopped
    • 3 cloves garlic, minced
    • 1 yellow onion, diced
    • 1 tbsp plain flour
    • 1 bay leaf
    • 1 tbsp fresh thyme, chopped
    • Salt and pepper to taste
    • 2 ¾ cups vegetable broth
    • ½ cup full fat coconut milk
    Method :
    1. In a medium pot, heat the olive oil. Add the mushrooms, garlic, and onion and cook over medium high until the mushrooms are browned and the onions are translucent (approximately 10 minutes). Sprinkle the flour over the mushroom mixture and stir until all the flour is absorbed.
    2. Add the thyme, bay leaf, salt, pepper and vegetable stock. Stir, making sure to scrape up the brown bits on the bottom on the pot. Bring to a boil, then reduce to simmer for 5 minutes.
    3. Remove the pot from the heat. Carefully ladle roughly 1/2 of the soup into a blender and puree until smooth (make sure your blender has a vented lid to allow steam to escape).
    4. Place the soup pot back on the element and then pour in the puree and coconut milk. Stir until heated. Serve with garnish of choice.

    Special equipment | blender with vented lid – alternatively a stick blender can be used.

    Notes | if you prefer not to use coconut milk, replace with cream in equal measure.

    This recipe by A Better Choice !

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