Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

Cauliflower Pizza

Cauliflower Rice

Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

Miso Soup and Vegetables

Moroccan Miso Soup

Mushroom & Celeriac Soup

Pad Thai (RAW)

Red Lentil Curry

Rice Paper Rolls (RAW)

Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

Sushi Burrito

Spaghetti Squash

Spiced Indian Tempeh

Sweet Potato Pizza

Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)



Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

Carrot Banana Cake

Carrot Cake (RAW)

Chai & Apple Bircher

Chia Pudding (RAW)

Cherry Clafoutis

Chocolate Cream (RAW)

Choc Macaroons (RAW)

Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake


Heart Chocolates (RAW)

Lemon Tarts (RAW)
Mango & Turmeric Oats

Millet Bake

Muesli Bars (RAW)

Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)
There's a Carrot in my Piñata



Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte



Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)


Watermelon (RAW)




Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.


Vegan, Vegetarian, Gluten free, Healthy Eating, Organic
It's a cold bugger of a day in Western Australia and we came home from the playground with ice cold hands, red noses and cheeks. You could tell from miles away that my daughter is German as she was wearing a hat, jacket and proper shoes (with stockings underneath) whilst all the Aussie kids were barefoot and in T's.
I never understand how they do it. In Europe we wrap our kiddiewinkles up, so they are nice and snug in winter but here they seem to let them 'acclimatise'.
The 'parent thing' is still very new to me. I keep observing my friends and their kids, or watch them at the playground, baby yoga or rhyme time. There is so much to learn each day and it's often so unbelievable exhausting. Antonia is a fidget like her dad – I call her a 'sack of fleas'. Every day is like running a marathon but it's filled with her giggling and chatting in the background. She has a very strong personality demanding undivided attention! Nothing matters to her other than the present moment. It's such a gift and I wonder why we loose this ability as adults.
As you can see I'm totally wrapped up in 'toddler world' and of course this involves eating as well. Making three meals a day (and cleaning up the mess) is a big commitment and since we don't have a mircowave and I don't freeze food it's also a big time investment and lots to learn.
Of course I couldn't help myself and I started working on a kids-eat-super-charged-healthy-wholesome-food-book.



1 large eggplant
3 mushrooms
6 cherry tomatoes
black olives
tomato sauce
herbs (thyme, basil, oregano)

salt & pepper
pepitas to sprinkle





Preheat the oven to 200 C.


Slice the eggplant into even
1 cm rounds.


Lightly salt each side of the eggplant rounds. Let them sit on the towel for 15-30 minutes to 'sweat' some of the water out.

Press down on the eggplant slices with the towel to squeeze out some of the water.


Place the rounds onto a parchment paper-lined baking sheet. Lightly brush both sides with extra virign olive oil and bake for 20 min.


Remove the pan, and top the rounds however desired (sauce, cheese, vegetables, etc.).


Place the pan back into the oven for about 10 minutes, until toppings have cooked through.

It's contains mostly plant-based recipes as all my friends confirmed their offspring eats plenty of processed/sugar foods and not enough veg and fruit. But I also added lots of warm nourishing foods based on Ayurvedic and TCM principles. Can you believe that Chinese children don't have ear infections...? They make sure the spleen stays warm and nourished which keeps the immune system nice and strong...
But back to these delicious eggplant mini pizzas. It's one of the books recipes and I won't feature too many on this blog as I feel it's two separate things but this is a good one I wanted to share with you: Perfect for Meatless Monday, super easy to make and tastes like a hundred bucks...


Creamy Vegan Potato Salad

Celeriac Stack

© 2018 Heart to Plate. Design by PACO Branding & Design. All rights reserved.

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.