This Creamy Red Lentils Curry is the perfect winter meal – it’s filling, cozy, and full of warming spices.  It has great hearty flavours and is super easy to put together. It’s easy enough to serve for a quick weeknight dinner, but also impressive enough to serve to family and friends. It also reheats well, making it great for meal prep.

This whole dish cooks in less than 30 minutes – meaning you have the perfect amount of time to prepare a side dish to go with it. We cook this at our household as a vegetarian dish and eat with Basmati or Jasmine Rice, Millet, Quinoa, Cauliflower rice or sometimes dip organic sourdough bread slices in this flavour-rich curry.

Red lentils are rich in iron, packed full of fibre, a good source of protein,  have high levels of vitamin-B, in particular, B-3 and B-12 and very low in fat. 


  • 300gm of organic split red lentils
  • 2 1/2 cups of water
  • Small onion finely sliced
  • 3 cloves of garlic sliced
  • Small piece of (1/2″) cinnamon stick
  • 1/2 tsp of turmeric powder
  • 1 tbs of curry powder
  • 1/2 tsp of paprika or chilli powder
  • 1 tsp sea salt
  • Organic coconut cream (to your liking)


Wash your lentils properly to get rid of any dirt and drain water. Put the washed lentils into a saucepan and add the water. You can then add turmeric, curry powder, paprika (or chilli powder), finely sliced onion, garlic and the cinnamon stick piece. Mix all the ingredients together. 

Cook on a medium heat stove & bring the mixture to a boil. Reduce the heat and let the curry cook for approximately 10 minutes with the lid on. Stir the curry occasionally (3-4 times) or until lentils are tender. Add coconut cream and bring it to boil. Add sea salt to taste and enjoy. 

In Sri Lankan lentil curry, there’s an additional fry-up (called tempering the lentils) as an extra step to bring the flavours out. For those who are adventurous culinary experts, you can follow the steps below.


  • 1 tbsp of coconut oil
  • 1/4 tsp of mustard seeds
  • 1/2 tsp of cumin seeds
  • 1/4 tsp chilli flakes or dried red chillies (optional)
  • 2 cloves of chopped garlic
  • Small onion finely chopped


In a frying pan heat the coconut oil for a minute or two. Then add cumin seeds, mustard seeds, chopped garlic and onion (and chillis if you prefer a bit of tanginess) and fry the mixture for 3-4 minutes until the onions are lightly brown. Add the mixture into the Creamy lentils curry and stir well until everything is combined. 

Hope you guys enjoy this delicious curry. 


These vegan meatballs with this delicious gravy will make you want more. Coming to Winter season this gluten-free meal is warm, vegan, hearty, and easy to make. The meat-free balls are perfect for lunch, dinner and even as a snack.

You can enjoy these meatless balls over mashed potatoes or spaghetti. They also taste delicious with rice!

Serves 4


• ½ cup Organic Besan Flour
• ¼ cup Organic Sunflower Kernels
• ½ tsp Organic Herb – Fennel Seed
• ¼ tsp Gourmet Organic Herb – Paprika Sweet
• pinch of Gourmet Organic Herb – Chilli Flakes
• ½ teaspoon Gourmet Organic Herb – Oregano
• ½ teaspoon Gourmet Organic Herb – Sage
• ½ tsp Fine Sea Salt
• ½ teaspoon Gourmet Organic Herb – Pepper Black Cracked
• 2 tablespoon Savoury Yeast Flakes
• ½ onion, chopped
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• handful of fresh dill or basil
• ¼ cup of water (as needed)


Preheat the oven to 200°C. Line a baking sheet with parchment paper.
Put all of the ingredients and half the water in a food processor or blender.
Pulse until smooth, but still a little rough. If the batter is too thick to process, add more water as needed.
Form the batter into balls with wet hands, and place them evenly on a baking sheet.
Bake for about 10-15 minutes, until the balls are crispy and slightly browned around the outside.
Let cool for a minute or two before removing from the sheet, and serve.



Delicious hummus and gluten-free tortillas – aren’t they a combo to die for?

Hummus is one mouth-watering dip that is super healthy and just so delicious but is no good if you don’t use high-quality olive oil in it.

The secret behind the amazing texture and taste of hummus is olive oil – its quality and of course, quantity. If you’re looking for amazing olive oil to make the best humus, drop into our store now and you’ll get lucky – because we’ve got pure and awesome organic olive oil that will be just perfect!

Organic olive oil has many benefits when it comes to your health – it can help protect you from ulcerative colitis and is a good source of Vitamins E and K.
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This pretty tea is a delicious treat in Summer when served chilled as iced tea although it can be served warm too. My partner’s Mum used to make this tea from fresh hibiscus flowers when he was young in Sri Lanka. Hibiscus tea has a tart cranberry-like taste that reminds me of Ribena that I used to drink growing up but without all the sugar! It’s a healthy alternative to soft drinks and cordial for kids. Hibiscus tea is caffeine-free and has lots of health benefits and antioxidant properties. It can help lower blood pressure and high cholesterol. It also helps raise the immune system, improve digestion and skin conditions as well as relieving anxiety and depression symptoms.

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Bio-dynamic and organic farming practices are both more similar than they are different when compared to modern day farming practices. This is because bio-dynamic and organic farming both strictly forbid the use of harmful chemical pesticides and fertilisers.

The main difference between them is that biodynamic farmers create their fertilisers from the resources of the farm itself, whereas organic farmers can buy fertilisers in from outside the farm. For example, a truck-load of chook manure or rock minerals may be purchased for an organic farm and spread out on to the soil. That is not to say that some organic farms don’t create their own fertility on-farm. It’s just not as high in the priorities, philosophy or standards compared to the biodynamic farmer. Biodynamic agriculture is a self-containing, self-sustainable method of farming.

What is Biodynamics?

Bio-dynamics was created by Rudolf Steiner, an Austrian scientist, in the early 1900’s. Bio-dynamic farmers use a set of bio-dynamic preparations to add soil biology to the soil or compost instead of a chemical. This soil biology has a composting action to produce humus (the only true plant food). For example, 500 is a preparation used as a spray that is made from cow manure and refers to the millions of micro-organisms contained in it. These act like a broad-spectrum probiotic to break down the root systems, leaves and manures to compost them.

 The farmers are trained to know how soil biology works and use certain techniques to maintain and increase humus levels.

The goals of the bio-dynamic farmer include;

  • To grow the most nutritious plants possible and to build health for the end user.
  • To use a closed farm system that has very little, if anything, brought onto the property to treat the soil or plant.
  • To increase the humus bank in the soil, so there is enough for future crops. If there is a lack of elements or unusual climate conditions then some substances may be needed to fix a situation. In this case, permission must be received by the farmer from the certifying body, before proceeding.

So, what are the benefits of eating biodynamic and organic produce?

Bio-dynamic plants look individual, are naturally sized, lighter green in colour and have upright leaves. The root system is mostly small and hairy and the produce lasts a long time in the fridge. This is in contrast with the produce you find in a supermarket that has been fed water-soluble fertilisers. It all looks the same (factory-like), go limp quickly and lacks in flavour. Bio-dynamic and organic food are better for the environment as they have not been grown with harmful chemicals. Thanks to the sustainable farming practices that add more nutrients back into the soil, the food is generally more nutritious and flavoursome.