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)




Salad, Vegetarian, Gluten Free, Healthy Eating, Organic

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

Only a few decades ago we had no choice but to eat in season as there was nothing else available. You ate cooling foods like berries, melons, cucumbers and mint in summer
when it was hot – and warming, rooted vegetables in winter to keep
you warm.
Eastern medicine has understood our interconnectedness to nature for centuries and their philosophies around health and food focus on mostly on natures cycles.
In autumn and winter the direction of the qi (your energy or life force) moves inward. We need to focus on being warm, restoring our energy (as nature does) and getting adequate rest and sleep. Nourishing and seasonal foods made into stews or roasts are a great way to boost your nutrient intake.
Traditional Chinese Medicine suggests that you cook most foods at it is predigestion outside the body. Cold and raw foods require much more energy to transform them as they aren't 'predigested' so especially in the cooler months of the year it is important to focus on seasonal, warming and earthy food.
Instinctively we wouldn't crave an ice cold smoothie out of the fridge for breakfast on a cold winter morning.
I find it so important to really tune into what our bodies need - trust and follow that instinct and break with convenient habits. Nature didn't intend for us to have a 24 hr Supermarket around the corner that supplies us with food from all around the world...
This warm vegetable salad doesn't only bring rich, earthy autumn colours to the plate but also warming and creamy textures. Coriander and pomegranate add a little bit of zestyness and are loaded with antioxidants and Vitamin C to keep you fit through the colder season.




2 eggplant

2 cups of cooked lentils

2 tbsp apple cider vinegar

1 red onion

1/2 cup coarsley chopped coriander, parsley and mint

half a pomegranate

1 tbsp of ghee*



1 cup full cream natural yogurt*

2 tbsp tahini

2 tbsp mustard

1 tbsp of honey*

juice of one lemon

1 garlic clove, crushed

olive oil


*Vegans, substitute coconut oil for ghee, coconut yogurt instead of yogurt and maple syrup for honey.







Heat ghee in a cast iron skillet  and fry eggplant on both sides until golden brown.


Combine olive oil, apple cider vinegar and onions in a bowl, add warmed lentils. (You can use freshly cooked or leftovers).


Mix all dressing ingredients in a bowl and season to taste with salt and pepper.


Before serving toss eggplant, pomegranate and herbs through lentils and arrange on a platter.


Serve warm with dressing on
the side.






Recipe for Greens Bowl, Steamed Veggies

Greens Bowl

Recipe for Greens Soup (Popeye Greens)

Greens Soup (Popeye Greens)

© 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.