Ribbons of carrot and beetroot are deep fried and sprinkled with a flavour-packed citrus and rosemary homemade salt for an easy take on store-bought chips. Perfect for work snack or kids' lunchboxes!
Create delicious cafe-style zucchini fritters in no time at all with these easy recipe that only uses five ingredients! Serve your fritters warm with fresh smoked salmon and a dollop of sour cream.
Sure, it's probably not the equivalent of eating a big bowl of salad, but adding grated vegies to your cakes, pies and tarts helps bulk them up and add a lovely natural moisture, reducing the amount of flour or sugar you need. From grated carrot and zucchini, to pumpkin, sweet potato and rhubarb, these sweet treats have all the added goodness you need, with no compromise on the flavour you want.
These tasty lettuce wraps from The Australian Women's Weekly and Disney's 'Healthy Family Eating' cookbook are packed full of zesty homemade carrot kimchi and grilled tofu for a healthy vegan twist on classic sang choy bau.
Crunchy pieces of sourdough toast are topped with tender roast beef slices, creamy goat's cheese and ricotta, sweet and tart pickled carrots and fresh tomatoes to create the perfect dinner party starter.
Ready in five minutes, this gorgeous spiced carrot cake is served is completely mixed and microwaved in one mug. Enjoy this quick dessert warm with a dollop of ice-cream and caramel sauce.
This tropical dessert is inspired by the classic Hummingbird cake, complete with fresh pineapple, coconut and banana. We've served them in little jars for portable sweet treats everyone will love.
Get inventive in the kitchen tonight with these wholesome carrot and harissa falafels with a fresh and zingy tahini yoghurt - a mouthwatering flavour combination!
These golden caramelised vegetables, tossed with baked ricotta and chickpeas are best served warm. But if you have any leftovers, they make a great work lunch. And they're suitable for diabetics, too.
Enjoy this fresh and fragrant pad thai with kaffir lime. It's a healthy alternative to the high-carb classic. Amanda Brocket shares her recipe from The Raw Food Kitchen Book.
Impress your dinner guests with this deliciously fresh inside out sushi. Stuffed with cucumber and carrots, it's the ultimate vegetarian lunch or snack.
