Greek Stuffed Vegetables (Yemista)

When you make this dish for the first time you realise how actually quite simple yet special it really is.  The rice and meat makes it quite a filling and wholesome meal yet the vegetables provide you with essential nutrients which ticks all the boxes for a hearty weeknight meal.

Greek Stuffed Vegetables


Greek Stuffed Vegetables (Yemista)

| Gluten-free | 


  • 8 tomatoes
  • salt and freshly ground pepper
  • 2 tbsps of butter
  • 2 tsps sugar
  • 2 tbsps tomato puree
  • a small bunch of parsley, chopped
  • 1 tin chopped tomatoes
  • 500 g/ 18 oz. rice (for risotto)
  • 250 g (8.8oz) beef mince
  • 1 zucchini, chopped
  • 2 cloves of garlic, finely chopped
  • 2 red onions, finely chopped
  • 4 green capsicums
  • olive oil


  1. To prepare this delicious Greek stuffed tomatoes recipe, start by washing thoroughly your vegetables.
  2. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl.
  3. Slice off the top of the peppers and remove the seeds and white parts from the inside.
  4. Place the empty vegetables on a large baking tray. Try to leave the vegetables as thin as possible, leaving just a little of the flesh, but be careful not to poke through their skin.
  5. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
  6. In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato puree, sugar, season with salt and pepper and mix to combine. Set aside.
  7. In a saucepan add some olive oil and sauté the onions and beef mince until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. Add the flesh of the tomatoes (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent.
  8. Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs.
  9. Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables. Season with salt and pepper.
  10. Cover the vegetables with their lids and add 2-3 glasses of water.
  11. Cover the Gemista with aluminium foil and bake in preheated oven at 180 degrees for 60-75 minutes. Halfway through cooking time remove the aluminium foil and bake, until nicely coloured.

Apple & Almond Cake

Include this gluten-free and refined-sugar Apple and Almond Cake in your dessert repertoire.  Its so simple to make with only a few ingredients and with satisfy all taste buds.  Enjoy!


Apple Almond Cake

Apple Almond Cake

| Gluten-free | Refined Sugar-free |

  • Prep Time: 10m
  • Cook Time: 1h
  • Total Time: 1h 10m


  • 2 large red apples (350 g) cut into small dice with skin
  • 200 g almond meal
  • 1 tsp. baking powder – gluten free
  • 60 mL ¼ cup extra virgin olive oil
  • 60 mL ¼ cup raw honey
  • zest from 1 orange
  • 1 tsp. vanilla bean paste
  • 2 organic eggs
  • flaked almonds or walnuts to garnish


  1. Preheat your oven to 160 C /320 F.
  2. Combine almond meal, baking powder, olive oil, honey, vanilla and eggs.
  3. Mix through until well combined.
  4. Fold in the apples.
  5. Prepare a 20 cm baking tin with baking paper lining the base and sides of the tin.
  6. Press the cake mixture carefully into the tin, making sure all the apples are pressed down firmly into the mix.
  7. Garnish with flaked almonds.
  8. Bake for 60 – 80 minutes – check after 45 minutes to make sure the cake is still ok and that the oven temp is good.
  9. Rest in the tin for 30 minutes before removing.

Pumpkin Rolls

Delicious and simple, these beautiful pumpkin rolls make a great addition to lunch boxes, dinner parties, or any occasion.  You must try them and see for yourself how soft and scrumptious they are.

Pumpkin Rolls


Pumpkin Rolls

  • Prep Time: 3h
  • Cook Time: 1h 35m
  • Total Time: 3h 35m


  • 1/2 butternut squash or other pumpkin
  • 40 g butter
  • 40 g brown sugar
  • 1 pinch ground cinnamon
  • 1/2 tsp. sea salt flakes
  • 550 g gluten-free bread flour
  • 1 tbsp. dry active yeast
  • 220 g milk
  • 800 g water
  • 1 egg


  1. Chop the butternut squash into small pieces and boil on medium heat for approximately 20mins or until soft. Drain the water and transfer the pumpkin into the mixing bowl and blend until well puréed. Pour into a small bowl and set aside to cool. You can also put it in the fridge to cool.
  2. To make the dough, place lukewarm milk and dry active yeast in a clean mixing bowl and set aide for a few minutes until slightly frothy. Add 350g cool pumpkin puree, gluten free bread flour, sea salt flakes, ground cinnamon, brown sugar and butter and knead until well combined and dough is smooth. At this stage you need to watch the dough closely. Dependant on the pumpkin you have used, the mixture may either be perfect, too wet or too dry. Have some milk or flour ready to help the dough become perfect. It should be soft and sloppy but should hold its shape in the bowl. A bit like a wet and sloppy cloth.
  3. Leave the dough to rise in the bowl for 2 hours until doubled in size.
  4. Preheat the oven to 220°C / 200°C Fan . Line a rectangular tray with greaseproof paper.
  5. Transfer the dough onto a lightly floured surface and cut into 8-10 equal pieces. Roll each piece into a ball and place on the prepared tray. You can either make individual buns or stick them quite close to each other to make a tear and share loaf.
  6. Cover with a tea towel and leave to rise for another 30 minutes. Then brush with the egg and bake in the oven for 25-35 minutes until golden brown at the top and sounding hollow when tapped.
  7. Remove and transfer onto a wire cooling rack. Leave to cool slightly and serve with butter as a side for soup or just for breakfast. Enjoy your pumpkin rolls!


Almond Butter Chocolate Chip Cookies

Only 5 simple ingredients is all you’ll need to whip up these utterly delicious Gluten-free choc-chip cookies.  They are so moorish you can’t stop at one.  A great after-school treat for kids or afternoon tea with a cuppa for adults.  

  • Prep Time: 10m
  • Cook Time: 12m
  • Total Time: 22m


  • 250 g almond butter
  • 1 large egg
  • 90 gms packed light or dark sugar
  • 1/2 tsp. vanilla essence
  • 1 tsp. baking soda
  • 200 gms dark choc chips


  1. Preheat oven to 180 degrees
  2. Line 2 baking trays with baking paper and set aside
  3. Combine the egg, sugar, almond butter, essence and baking powder in a mixing bowl and mix on medium to high speed until well combined.
  4. Add the choc chips and stir gently until well incorporated.
  5. Take 1 tablespoon at a time of the mixture and place on baking tray allowing space between the cookies.
  6. Push the cookies gently with the back of a spoon, then push some extra choc chips into each cookie
  7. Bake for approx 10-12 minutes. Allow to cool in the baking tray for 10 minutes for transferring to a wire rack to cool.
  8. Keep in an airtight container for up to 1 week.



My Greek mother-in-law “Irene” has perfected this traditional Greek pie over the years and it’s not only a favourite dish at family gatherings but the grand-children hang out for “Yia Yia’s pita”. Kali-orexi!!

Spinach & Cheese Pie

Serves approx 10-12 people


1 quantity of store bought filo pastry
300 gms ricotta
200mls thickened cream
2 cups fresh spinach, rinsed and chopped
4 eggs
2 tablespoons melted butter
Salt & Pepper to season


  • Grease a large baking dish (approx 30cm in diameter) with the melted butter
  • In a large bowl, combine the ricotta, cream, spinach, 2 eggs, salt & pepper.  Mix until well combined.
  • Place 1 sheet of filo pastry on a clean surface and scoop a tablespoon of the cheese mixture and dab randomly onto the filo.
  • Roll the pastry into a sausage shape to enclose the filling then starting from one end turn inwards to form a coil.
  • Place the coil onto the centre of your baking dish.

  • Continue with another sheet of filo dabbing the cheese mixture onto it and form a sausage shape to enclose the filling.  Then place closely around the outside of the coil that’s on your baking tray.
  • Continue this process until the baking tray is completely filled.
  • Once complete, mix 2 eggs into a bowl and pour all over your ricotta and spinach pie.
  • Bake in a preheated oven at 180degree for approx 30-40 minutes or until golden brown.
  • Once slightly cooled, cut into triangles and enjoy on it’s own or with a side salad.


Apple, Cinnamon & Sultana Scrolls

What a perfect afternoon treat, packed with delicious apple and sweet sultanas.  Great for lunchboxes or a quick brekky on the go.  These are super delicious, you must try a batch right away!!

Apple, Cinnamon & Sultana Scrolls



  • 90g cold butter
  • 300g self raising flour
  • 150g milk
  • 70g butter, room temperature
  • 50g brown sugar
  • 3 tsp cinnamon
  • 1 apple, peeled, cored and cut into very small chunks
  • 150g icing sugar
  • 3 tbs (approx) hot water
  • Preheat oven to 210 degrees.
  • Lightly grease a 20cm round cake tin and set aside.
  • Place the cold butter and self raising flour into the Thermomix bowl.  Mix on Speed 5, 10 seconds. Or place in a food processor and mix on medium speed until mixture resembles breadcrumbs.
  • Scrape down the sides of the bowl and repeat 2 more times.
  • Mix on (knead) function in your Thermomix for 1 minute (whilst pouring in the milk).  Alternatively place mixture onto floured board and knead until well combined, slowly incorporating the milk.  It should resemble a smooth ball.
  • Sprinkle some extra flour onto a board or bench.
  • Roll the dough out into a 5mm thick rectangle.
  • Place the room temperature butter, brown sugar and cinnamon into the Thermomix bowl. Mix on Speed 4 for 20 seconds. Scrape down the sides of the bowl and repeat. Alternatively place the butter, sugar and cinnamon into a foodprocessor and mix on medium speed until well combined.
  • Spread the cinnamon butter mixture onto the dough.
  • Sprinkle over the chopped apple.
  • Roll the dough up into a tube (lengthways).
  • Use a sharp knife to cut the roll into 8-10 pieces.
  • Place the pieces cut side up into the prepared cake tin (allow the rolls to touch one another as this will help them to rise).
  • Bake for 15 minutes or until golden brown.
  • Allow to cool slightly in the tin.
  • Serve warm or cold with a dusting of icing sugar.

Wholesome Goodness Boxes – Just Launched!

Grab yourself a Wholesome Goodness Box to kickstart your healthy week of eating. They’re also a great gift idea for someone following a healthy eating lifestyle. It will take the guess work out of shopping for the ingredients and meal prepping.

These boxes are packed with pantry items that will see you through the week. All food is prepared at our Wholesome Foodstore kitchen and contain no artificial flavours, colours or preservatives and are all Gluten and Refined-Sugar Free.

Items include:

  • Chocolate Coconut Bliss ball mix – makes 30
  • Gluten-free flour mix – makes 2 loaves
  • Superfood breakfast bar mix – makes 16 bars
  • Soup in a Jar – 2
  • Seed crackers – 500gms
  • Raw nut butter – 400gms
  • Trail mix – 200gms
  • LSA (Linseed, Sunflower & Almond) – 250gms
  • Granola – 500gms
  • Cake in a Mug – 200gms

2 size available:

Couples Box $89
Family Box $180
(includes delivery to Melbourne Metro)    Buy Now


  • The items as mentioned above
  • A spiral bound book of Serving suggestions and recipes to help you prepare the mixes are all included.
  • A voucher to spend in our online store for 10% off (for first time purchases)

Coconut Milk

Coconut Milk


I often get asked “why would you make your own milk when you can just buy it?”  The answer is simple – making your own milk from scratch means NO PRESERVATIVES and NO ADDED SUGARboth important factors when trying to get your health back in shape.  The other thing I noticed when making your own foods from scratch is THE FLAVOUR.  You’ll have far more flavour in a food just prepared in your kitchen rather than something that’s been imported from overseas and/or been sitting on a supermarket shelf for months!
This coconut milk recipe is really simple and tastes amazing.  Give it a try.  Use it in smoothies, breakfast cereals, soak oats in it for a bircher muesli, or straight up.
  • 200 g unsweetened dessicated coconut
  • 1200 g water
  • (you will also need a muslin cloth for straining)
  1. Put coconut flakes and water into Thermomix bowl and cook for about 8 minutes/100°C/speed 4, or until you notice the release of steam.  Alternatively, place the ingredients into a pot over medium heat and cook for 10 minutes.
  2. Blend in the Thermomix for 30 sec/speed 8 while keeping a dishcloth over top (to prevent ‘spitting’ of hot liquid.)  Alternatively, allow to cool for 10 minutes, then place in a food processor and blitz for 10 seconds (you may need to do this in batches to avoid spillage).
  3. Pour contents into a sieve lined with muslin. Use clean rubber gloves to protect hands from heat while lifting and squeezing out all the coconut milk into a bowl below. This is the “first milk” which is thick and creamy. (It will have a thick layer of hardened cream on top after cooling.) Set milk aside and proceed to next step: making thin coconut milk.
  4. Repeat the process as above by returning the squeezed/strained coconut to the Thermomix bowl (or stovetop) and adding the same amount of fresh water. This “second milk” is thinner and without cream, but still highly usable in many recipes such as soups — or freeze it to enhance your fruit sorbets.
If using fresh coconut use 100g – 300g. coconut meat, brown skin removed, broken into 3 cm pieces and add water equal to three times the weight of your coconut.

Green Apple Cinnamon Bowl with Nut Crumble

Green Apple Cinnamon Smoothie Bowl


1 green Apple

1 ½ cups Coconut milk

1 ½ cups Spinach leaves

¼ cup Protein powder

2 tsps Cinnamon & 1 tsp nutmeg

2 tbs Nut butter

½ cup Ice cubes


(Blend all of the above ingredients)

Nut crumble

¼ cup almonds, 1 tsp rice malt syrup, 2 tsp coconut oil

cook for 5 mins at 180 deg