The kids will love these healthy fruit strips. The lemon gives them a real lemonade fizz aftertaste. Delicious!
Meg Thompson
Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.
This simple soup makes a lovely entrée or fresh dessert. You can even pour the mixture into icy pole moulds and freeze for a frozen version!
This is a delicious, fruity pie with a big hint of ginger. Feel free to substitute other fruit if you prefer.
These patties are great as part of a main meal. Serve them with rice, yoghurt and kimchi – easy and delicious!
This little dessert is easy to make and highlights the ricotta beautifully.
These cupcakes are moist, nourishing and not too sweet. Try them out this weekend.
In this smoothie, the raspberry and rosewater are so refreshing together, and the yoghurt makes it super-creamy.
Labne is super-easy to make and you can flavour it with any herbs or spices you like.
These chocolate puddings are the best kind of decadent. Grain free, dairy free and refined-sugar free, they are great for those with intolerances and are wildly delicious!
This salad is delicious, nourishing and full of protein, minerals, healthy fats and fibre.
These delicious brownie biscuits are quick to make and irresistibly delicious. Try them out this weekend.
A platter filled with lots of gorgeous bits and pieces is one of my favourite things. It’s also fantastically versatile, allowing you to add whatever you have on hand.
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