The ultimate comfort food from @cuginicucina - orecchiette is the perfect pasta for the ingredients in this dish. Beautifully simple Italian food at its finest, thanks Mary and Isabella for this creation!
Potato, Bean + Pancetta Salad with Crispy Chickpeas
Raspberry Jalapeño Jam
Potato, Pea, Spinach + Broccoli Veggie Rolls
Pea + Spinach Falafels
These little nuggets of green goodness are packed with veges, taste amazing and are incredibly versatile. Use them as dippers for fresh hummus or tzatziki, pop them into a pita bread or wrap along with your favourite pickle, relish or sauce, or make them into a full-on dinner stack inside a burger with all the trimmings!
Charred Sweetcorn Salad
This yummy charred corn salad is just so easy and so good! Use the crispy warm wedges to scoop up the salad-y goodness which is full of nutritious veges, avocado and tasty seasoning. Thanks so much to Elisa from @oceanvegan for creating this recipe - perfect for a quick meal that doesn’t compromise on taste or goodness! Check out @oceanvegan for more delicious foodie inspo and beautiful recipes.
Supergreen Pesto Pasta
Creamy Dairy-Free Guacamole
Sticky Mango Prawns
This recipe was made for us by the lovely Yvette from @isochef20 - you'll find a balanced array of healthy, tasty meals on her Insta feed including plenty of vegan and vegetarian inspiration!
These prawns are coated in a beautifully sticky mango chutney made from scratch (which might sound scary but it’s as easy as putting all the ingredients into a saucepan with some water and letting it quietly simmer away while you prepare the prawns - perfect!)
Honey Chicken and Broccoli Stirfry
Another great recipe from @leahitsines that is not only delicious but also very easy to prep in advance so all you need to do at dinnertime is get your stirfry on! Our certified organic broccoli florets and green beans add colour and nutrition to this meal (and being frozen it’s super-easy to just take what you need from the freezer). This will become a weekly go-to… enjoy!
Rice Paper Rolls with a Mango Satay Sauce
Buddah Bowl with peas, corn, rice and protein
When you're having one of 'those' weeks and not up for making complicated meals, Buddah Bowls are the perfect solution! Packed with protein, fresh greens, and good fats, this Bowl uses oob organic frozen veges (super-handy to have stashed in the freezer) along with tofu, pumpkin, tahini, fresh asparagus and avocado. Or create your own - they're great for adding leftovers to and switching up with seasonal produce #certifiedorganic #yum #natural #organic #amillionways #nourishment #breakfast #lunch #dinner #ooborganic
Plant based spinach and pea quiche
What's better than a little something-something baked in the oven and shared with friends and family? (Here's a clue = nothing ). Grab our recipe for our plant-based Spinach & Pea Quiche, featuring oob organic cut leaf spinach and garden peas! #organic #natural #certifiedorganic #eatwithyourhands #noplatesneeded #ooborganic
Loaded Toast with Green Pea Hummus
Loaded Green Toast with Green Pea Hummus - the perfect start way to start your day! The vibrant colour comes from our oob organic garden peas, topped off with a sprinkle of fresh cherry tomatoes and crunchy chickpeas. It's super-quick to put together and makes a nutritious breakfast or healthy snack to-go. Extra hummus can be popped into the fridge ready for your next hit of green goodness - win!
Green Veggie Burgers (makes 4)
Completely delicious and very nutritious! These super-charged green burgers are jam-packed with oob organic veges - think broccoli, green peas, potato, baby spinach and sweetcorn. They're so easy to make and a yummy way to add to your 5+ a day! We've made ours with classic avocado mash but you can switch it up with your favourite dressing... and of course you can tailor make them with a burger bun or wrap of your choice.
Baked Buffalo Broccoli Wings
Is there a more decadent way to enjoy our oob organic broccoli florets? These Baked Buffalo Broccoli 'Wings' are irresistible: coated in crispy golden batter, drizzled with hot sauce and maple syrup and served with a Creamy Dipping Sauce. They're baked in the oven, not fried, and the dipping sauce is dairy-free. Winter movie nights just got a whole lot better!
Chickpea & Spinach Mango Curry
A rainbow of nutritional goodness! Try this fab curry packed with colour, spice, and everything nice. ✨ Sweet oob organic Mango ✨ Flavourful oob organic Spinach
✨ A healthy helping of garlic, tumeric and ginger. Enjoying a rainbow of colours every day is not only appealing on the eye, but ensures you’re getting all the nutrients you need in every mouthful. 🌈
Veges-for-breakfast omelette
Blueberry Barbecue Sauce
By Leah Itsines from @leahitsines and https://www.leahitsines.com.au
This is SOOO different - but seriously tastes AMAZING! We used @ooborganic blueberries and they're such good quality, organic (which means no nasties, no fuss + save the planet!) this blueberries are seriously delicious and they are PERFECT in anything from smoothies to on the pan and savoury dishes like these!
Ingredients:
3 cups of oob frozen blueberries
1/2 a medium brown onion, grated
2 garlic cloves, crushed
1/2 tsp lemon juice
1/2 tsp cinnamon
1/2 tsp ground cumin
1/4 tsp chilli powder
1/2 tsp smoked paprika
1/2 tsp salt
2 tsp olive oil
1/8 cup maple syrup
1 tbsp. balsamic vinegar
2 tbsp. worchestshire sauce
1/4 tsp mustard powder
Directions:
In a small pan, heat olive oil over a medium to high heat.
Add onion and garlic into the pan and cook for 2 minutes.
Add blueberries and ALL other ingredients.
Cook for 10 minutes, stirring constantly to ensure that it does not burn. If it needs a little more liquid, add a touch of water.
Once thickened slightly, remove from heat and leave to slightly cool.
Place into a blender and blend until a smooth consistency.
Place into an airtight container and pop into the fridge!
Serve with steak, chicken or any other savoury dish.
spiced fish tacos with mango salsa
By Kelly Gibney
Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand. Food lover first and foremost with the aim to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com
Ingredients
- 2 tablespoons flour (use tapioca flour to make gluten free)
- 1 teaspoon curry powder
- 1/4 teaspoon hot smoked paprika
- 1/4 teaspoon salt
- cracked black epper
- 400g white fish – cut into bite sized pieces
Raspberry layer
- 250g oob organic diced mango – cut into small cubes
- 1/4 medium red onion – finely diced
- 1 medium ripe (but still firm) avocado – cut into cubes
- 1 red chilli – deseeded and finely chopped
- 1 tablespoon fresh lime juice
- Large handful fresh coriander
Method
- completely thaw the mango pieces
- lay out on a tea towel or some paper towels to soak up excess moisture
- combine all the salsa ingredients in a bowl. mix well
- season with salt and pepper
- store in fridge until ready to use
- mix together the flour, curry powder, paprika, salt and pepper
- toss with the fish until evenly coated
- heat 1cm of oil in a saute pan over a medium/high heat
- fry the fish in 2-3 batches, cooking for 1-1/2 minutes on each side
