Wholefood Staples Cookalong


This coming sunday afternoon (2-4pm in Viewbank) my friend Amanda from Nourishing Matters and I will be teaming up to do Wholefoods Staples workshop. 

Ideal for someone who is new to Thermal cooking or not using their machine (TM optional, non TM methods provided as well) or just wanting to catch up with like minded people. No cost other than byo ingredients for anything you want to take home, not a demo or selling anything just some wholefoods staples cooking together. If you'd like to attend here are the details: https://www.surveymonkey.com/r/DZ2DHZ7?c=6d0df6440a

So to further extend on our Wholefoods Workshop:


Ghee is butter which has had the milk solids removed. Ghee is not dairy free but some who are intolerant to dairy may be able to tolerate ghee. Ghee is used in Indian cooking and gives a great buttery flavour. 

Ingredients: 2-4 x Westgold unsalted bars of butter from Woolworths (yes i know you can make your own butter but the quality of this NZ butter and the low cost work out better)

Equipment: Jar for storage, Thermomix or a pan stovetop and a nut milk bag or muslin to strain

Homemade cost; $3.98-7.96 (single or double batch)

Method used: Thermomix Quirky Cooking method or stovetop for Jude Blereau's method

Nut butter

Ingredients: 300 grams almonds (or nuts of your choice), Mac oil if wanted to make a smooth blend

Equipment: Jar for storage

Coconut milk or Nut milk

Ingredients: 80 grams desiccated, flaked or shredded coconut OR 1 cup soaked nuts (overnight)

Equipment: Bottle for storage & nutmilk bag

Coconut butter

Ingredients: 400 grams Desiccated, flaked or shredded coconut

Equipment: Jar for storage

Cauliflower rice

Ingredients: 1/2-1 cauliflower

Equipment: Containers or ziplocks for storage

Satay sauce - Pete Evans


  • 1 cup raw, unsalted cashew nuts
  • 1/2 cup organic almond spread
  • 2 tbsp fresh ginger, peeled and grated
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1/3 cup filtered water or coconut milk

Equipment: Jar for storage

Almond dukah - Jessica Sepel, The Healthy Life


  • 1/2 cup almonds
  • 1/4 cup coriander seeds
  • 3 tablespoons sesame seeds
  • 2 tablespoons cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried mint or oregano
  • 1 teaspoon himalayan pink rock salt

Equipment: Jar for storage

Herb rubs for meat - Jessica Sepel, The Healthy Life


  • 1/2 cup basil
  • 1/2 cup parsley
  • 2 tablespoons EVOO
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon chilli flakes
  • Himalayan salt & ground pepper

Equipment: Jar for storage

Tandoori paste - Skinnymixers


  • 1 tsp black peppercorns
  • 4 green cardamom pods
  • 2 whole cloves
  • 300 g brown onions, peeled, halved
  • 60 g garlic, peeled (about 12 cloves)
  • 80 g fresh ginger, sliced into coins
  • 1 tbsp smoked paprika
  • 1 tbsp mild paprika
  • 4 tsp ground cumin
  • 4 tsp ground coriander seeds
  • 4 tsp garam masala (if you haven't got pepper free, omit the peppercorns)
  • 2 tsp ground turmeric
  • 1-2 tsp cayenne pepper (depending on spice preference)
  • 30 g olive oil

Equipment: Jars or ziplocks for storage

Recipe: Skinnymixers Tandoori

Paleo Granola - Jessica Sepel, The Healthy Life


  • 2 cups coconut flakes
  • 1/4 - 1/3 cup virgin organic coconut oil
  • 2 cup mixed raw nuts
  • 1/2 cups sunflower seeds
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon

Equipment: Jar for storage, baking tray & baking paper