Most popularWhole-Food Thai Green Curry Sauce
A bright green curry sauce built from herbs, aromatics and coconut milk, not green dye and stabilisers.
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Whole-food cooking is less about chasing rules and more about knowing what is on your plate. These recipes put vegetables, fruit, grains, legumes, eggs, seafood, meat, nuts and seeds ahead of ultra-processed shortcuts.
The collection is built for everyday cooking, from quick breakfasts and packable lunches to family dinners and simple snacks. Clear instructions and flexible swaps help you make each recipe work with the ingredients you have.
67 recipes showing.
Most popularA bright green curry sauce built from herbs, aromatics and coconut milk, not green dye and stabilisers.
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Roasted tomato, ginger, spices and a measured finish of butter make a proper sauce without a packet or sugar dump.
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A slow beef sauce loaded with finely chopped vegetables that disappear into the body, not the flavour.
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Deep red curry sauce made from soaked chillies, aromatics and coconut milk, with warmth rather than bottled sweetness.
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Chewy Medjool dates, natural peanut butter, roasted peanuts and dark chocolate frozen into rough shards of proper satisfaction.
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A mellow golden korma sauce thickened with cauliflower and cashews instead of a bucket of cream.
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Dates, tahini, cacao and sesame rolled into deliberately imperfect truffles with a soft halva-like centre.
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A thick cheddar sauce with cauliflower doing the bulk work and mature cheese handling the flavour.
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Dark chocolate and silken tofu blended into a light mousse pie over a date, oat and almond crust.
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Roasted capsicum and tomato sauce with smoky edges, natural sweetness and enough backbone for pasta, pizza or tray bakes.
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Nutty tahini, lemon and torn herbs whisked into a sauce that wakes up roast vegetables, bowls and grilled protein.
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Avocado, fresh herbs and lime blended into a thick green sauce with no mayo and no fluorescent bottle involved.
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Red lentils, tomato and coconut cooked into a thick weeknight curry with enough ginger and spice to stay interesting.
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Craggy oven-baked falafel with a moist centre, rough chopped salad and lemon tahini. No fryer and no beige bowl.
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Charred sweet potato, smashed black beans and avocado piled into warm corn tortillas with no fake mince required.
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Lentils, mushrooms and walnuts cooked into a dark, savoury ragù with real chew and no rubbery protein pellets.
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Deeply charred aubergine, buckwheat noodles and a salty-sour miso glaze that clings instead of pooling at the bottom.
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Creamy orzo made with smashed white beans, lemon and spinach. No cream and no separate pot of sauce.
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Crisp torn tofu and charred broccoli in a sharp peanut sauce that coats the food instead of drowning it.
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Roasted cauliflower and chickpeas with smoky chilli sauce, crunchy slaw and avocado folded into soft wraps.
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Quinoa, edamame, cucumber and greens tossed with avocado herb sauce until every forkful earns its name.
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Chickpeas, tomato and greens simmered in spiced coconut broth until thick enough to scoop with bread.
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Spice-coated chicken thighs and rough cauliflower florets roasted on one tray until the edges earn their colour.
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Craggy pork, cabbage, ginger and egg cooked hard and fast in one pan. All the good filling, none of the wrapper theatre.
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Crisp skin-on salmon with avocado and tomato briefly charred until smoky but still recognisably fresh.
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Craggy beef and rough pumpkin pieces in a smoky tomato chilli that thickens without beans or packet powder.
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Properly crisp chicken thighs with sharp apple-cabbage slaw and none of the bottled creamy dressing.
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Juicy steak, blistered capsicum and zucchini with a sharp, hand-chopped parsley chimichurri.
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Savoury miso-glazed tofu and silky eggplant with chewy, caramelised corners from the barbecue.
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Deeply charred cauliflower with tender centres and a coarse roasted capsicum and almond romesco.
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Meaty portobello, blistered cherry tomatoes and balsamic with plenty of smoky, collapsed edges.
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A generous one-tray bake of crisp-edged chicken thighs, collapsed tomatoes, spinach and rough chunks of feta.
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A whole snapper with blistered skin, juicy flakes, charred lemon and a loose parsley-caper dressing.
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Smoky corn, black beans, rough avocado and lime-cabbage slaw in a generous barbecue bowl.
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A genuinely moist banana loaf with a craggy maple-walnut top and none of the dry crumble that gives gluten-free baking a bad name.
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A dark, savoury lamb filling under rough peaks of Parmesan cauliflower mash. Proper shepherd's pie comfort without the heavy potato lid.
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Fork-tender brisket with a peppery smoked-paprika bark and glossy, reduced cooking juices. Built for Sunday dinner and even better leftovers.
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Pull-apart chilli brisket, lime cauliflower rice and avocado piled into cold, crunchy lettuce leaves. Burrito flavour without a flatbread holding everything hostage.
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Hard-seared taco beef, lime cauliflower rice, salsa and avocado loaded into crisp lettuce leaves. Everything good about a burrito, minus the food-coma wrapper.
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Deeply roasted cauliflower blended with tahini, lemon and cumin into a smoky dip with none of the starch-heavy filler.
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Earthy roast beetroot, toasted walnuts and sharp yoghurt blended into a vivid dip with enough texture to prove it came from food.
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Roasted eggplant layered with proper tomato sauce, Parmesan and torn mozzarella. No soggy breadcrumb armour, no deep fryer, no compromise.
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Saffron cauliflower rice with smoky chicken, prawns, mussels and charred capsicum. The spirit of paella with more seafood and none of the starch fog.
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A soft-centred oat bake with caramelised banana edges, tart berry pockets and an earthy tahini ripple. Made for rough spoonfuls, not perfect café squares.
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A generous, make-ahead egg bake with creamy beans, wilted spinach and salty feta in visible, uneven pockets. Substantial enough to make breakfast feel solved.
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Crisp-edged sweet potato, craggy turkey and fried sage with eggs cooked right in the gaps. A practical breakfast skillet that rewards rough chopping.
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Creamy chia pots with crushed blueberries, bright kiwi and a few toasted seeds. Built to low-FODMAP portions and made the night before without looking factory-layered.
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Crisp, paprika-darkened chickpeas with cracked centres, lemon zest and enough salt to make them genuinely snackable. Cheaper and better textured than a packet of beige puffs.
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Craggy-edged fritters with visible zucchini ribbons, bursts of corn and feta pockets. Crisp outside, tender in the middle and intentionally different from one another.
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Juicy chicken pieces in a rough coconut-almond crust with toasted edges and a sharp lime finish. Hand-cut sizes make some bites crispier and others meatier.
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Dark-edged cauliflower, earthy lentils, cucumber and a sharp lemon-tahini sauce. The bowl gets its interest from contrast, not a factory-made protein substitute.
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Creamy butter beans and burst tomatoes under a rough sourdough-parmesan crust. A spoonable vegetable dinner with crisp peaks, soft corners and no need for fake mince.
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Warm charred salmon, cool avocado, cucumber and lime tucked into crisp lettuce leaves. Built for hands, so torn fish and uneven cups are part of the pleasure.
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A dark, soft date pudding with bitter cacao and a glossy date sauce that soaks into every rough edge. Comforting without relying on vegan butter substitutes.
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Soft cinnamon apples under a rubble of toasted oats and almonds, baked in small pots so every serve gets a crisp edge and its own bubbling spill.
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Jammy mixed berries beneath a tender almond topping dropped in rough spoonfuls, leaving purple pools to bubble through. A skillet dessert that looks cooked, not manufactured.
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Roast salmon, crisp baby potatoes, green beans and bursting tomatoes with lemon and dill. Recognisable ingredients, one tray and nothing pretending to be food.
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Creamy coconut red lentils with properly crisp tofu and a punchy ginger-spice finish. Cheap, generous and far more useful than another bowl of leaves.
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Golden halloumi, caramelised Mediterranean vegetables and herbed brown rice on one generous tray. Salty, crisp, fresh and built for excellent leftovers.
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Smoky chicken, crisp-edged sweet potato, charred capsicum and avocado with a sharp lime dressing. A meal-prep bowl made from actual food.
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Fluffy lemon yoghurt pancakes built from buckwheat and oat flour, not a mystery packet mix. Tender centres, golden edges and enough structure to stack.
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Crisp-edged salmon, warm rice, crunchy cucumber and a punchy lime-tamari dressing. A genuinely fast dinner that still feels complete.
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Golden lemon-herb chicken, fluffy quinoa and crisp vegetables with a creamy tahini yoghurt dressing. Easy to customise, meal-prep friendly and on the table in 30 minutes.
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Silky dark chocolate pots made in a blender with ripe avocado, cocoa and maple. Rich enough for dessert, simple enough for a weekday.
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A golden spinach, capsicum and feta frittata made without garlic or onion bulbs. Excellent warm, at room temperature or packed for breakfast tomorrow.
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Fork-tender beef in a glossy herb-rich sauce with silky cauliflower mash. A generous low-carb dinner with excellent garlic, onion and dairy alternatives.
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Caramelised pumpkin, crisp chickpeas, greens and a sharp tahini dressing. A colourful plant-based bowl with plenty of texture and easy make-ahead components.
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