dairy-free

This gluten-free granola recipe has plenty of crunch and flavour and makes the ultimate brekkie fix. Simply make it, store it and eat as you like!

Looking for a recipe that tastes like summer on a plate? This flavoursome BBQ prawn salad is the one for you – the ultimate quick & easy dinner party dish!

Give sugary, boxed breakfast cereals a miss and opt for this nutrient-dense gluten-free breakfast bored to power you from sunrise to sunset!

This easy-to-make lamb curry packs some of the most delicious flavours of Jamaican cooking into one hearty meal best served with rice.

These gorgeous gluten-free cakes are delicious on their own or served with homemade custard, coconut ice cream or vanilla yoghurt.

These gluten-free scrolls are a cross between traditional apple scroll and an apple pie and take a little more time to make but are well worth the effort!

Chow down on these protein-filled chicken dumplings, packed with plenty of flavour and chilli for an extra spicy kick.

Made with 36% cacao, coconut milk, maple syrup and roasted hazelnuts.  One of Pana Organics creamiest, crunchiest chocolate yet. 

Roasted macadamias mixed into a creamy white cacao. Crunchy. Creamy. Moreish. Seriously addictive without the guilt.

Our Hemp Protein in a Luxuriously Rich Drinking Chocolate. Delicious hot or cold, this Premium Gourmet Blend is not just your average Drinking Chocolate. Packed with all the benefits of pure Hemp Protein … Healthy has never Tasted So Good!  GM Free, Dairy Free, Low GI, Low Sodium, No Artificial Colours or Flavours, Preservative Free, Vegetarian.

If you’ve ever visited the Philippines, you’ll know very well the sound of street vendors calling “Tahoooooo”! Served as a delicious breakfast or a treat at any other time of day, Taho is made of layers of lush silken tofu, rich sweet syrup and pops of tapioca pearls. It is traditionally served warm, but can also be eaten cold. I made mine using boba pearls, purchased at my local Asian grocer, because I love the drama of those big pearls, but you can also use traditional tapioca pearls or even sago.

Adobo is often considered the national dish of the Philippines, and this healthier version maintains all the bold notes while reducing calories. By using skinless chicken breast and replacing traditional rice with cauliflower rice, I have created a lighter dish that’s still incredibly satisfying. The chicken is cooked in a tangy, savoury sauce made with apple-cider vinegar, wheat-free tamari and garlic — hallmark flavours of Filipino cuisine.