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)

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Cherry Clafoutis

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Choc Macaroons (RAW)

Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake


Heart Chocolates (RAW)

Lemon Tarts (RAW)
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Millet Bake

Muesli Bars (RAW)

Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

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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)





Vegan, Vegetarian, Gluten Free, Healthy Eating, Organic

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



4 aubergines

2 garlic cloves, crushed

1 onion, diced

1 cup quinoa, cooked

4 mushrooms

1/2 sweet potato, cubed

1 zucchini

1 tomato



3 tbsp sesame seeds

black olives

fresh thyme and oregano

olive oil to drizzle

salt & pepper






Preheat oven to 180 C.


Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife.


Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper.


Bake for about 20 minutes or
until soft.


Gently fry the onions, garlic, mushrooms, all veggies and quinoa until golden brown.


Remove the flesh from the roasted aubergines and stuff with veggie mixture.


Drizzle with olive oil, return to oven for a final five minutes until crispy brown.


Sprinkle with toppings and
enjoy warm.

Happy holidays, dear foodie-friends and my sincere apologies for my spare recipe-shares. Our little daughter is keeping me on my toes and there is very little, to almost no time for Judy at the moment. She is the most wonderful little person though and I treasure every moment despite the busy-ness. Every day is a new adventure and a great way to learn patience and practice deep heart breathing...
I had my lovely mother visiting from Germany and my wonderful in-laws from Scotland straight after, so I didn't really have to think much about food. That quickly changed when everyone went home and Allan had to go away for work. With very little time it's hard to prepare good food and I found myself snacking on things ALL THE TIME, instead of preparing well balanced meals. There is a small Asian takeaway shop around the corner selling Vietnamese spring rolls and Sushi and I was one of their best customers in the last few weeks. But now it has to stop: I want my healthy-eating Judy back!
I'm starting to figure things out a bit better with Antonia and finding gaps in my day to prepare food and look after myself again.
This backed aubergine stuffed with Quinoa and veggies is an excellent way to use up what's in the fridge and still get a good, satisfying meal. It might not sound like a super glamorous holiday meal but trust me, it's bloody good AND easy to make.
Chop up the veggies when baby is asleep and mix together 20 min before you want to eat - done!
With this last recipe of the year I am wishing you all the most amazing holiday season. Keep up those fun loving moments and thank you for your support this year. xxx


Creamy Vegan Potato Salad

Celeriac Stack

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