Get our free Veggie Special cookbook, inspired by the seasonal produce that has been in this year’s organic boxes, when you sign up for our free weekly newsletter. Do you love veggies as much as we do at Munch Crunch Organics? Whether you are an omnivore, vegetarian, vegan or anything in between there is no doubt that…
- 1 small head of cauliflower
- Half a dozen dried apricots sliced finely
- 2 tablespoons of pistachios
- 2 tablespoons of flaked almonds
- 1 small capsicum diced
- ¼ bunch of mint chopped
- ¼ bunch of parsley chopped
- ¼ cup of sprouted or cooked chickpeas
- ¼ cup of sprouted or cooked adzuki beans
- 1 small carrot grated
- ¼ purple cabbage chopped
- Half a dozen sun dried tomatoes sliced finely
- 1 stalk of celery sliced finely
- ¼ bulb of fennel sliced finely
- 1 lemon juiced
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Freshly cracked salt and pepper
InstructionsBreak the cauliflower into large florets and place it in your food processor with ½ a teaspoon of salt and 1 teaspoon of olive oil. Process until the cauliflower breaks down and looks like cous cous. Prepare all the other ingredients and mix everything together in a large bowl. Serve topped with fresh mint and lemon. You can serve this as a salad or warm in a large saucepan on a medium to low heat if you prefer it hot!
Ingredients · 2 capsicums · 1 brown onion · olive oil · 1 sweet potato · 1 head of broccoli · 4 eggs · a handful of rocket · diced shallots for garnish · salt and pepper · grated mozzarella cheese Instructions First, preheat the oven to 200 degrees. Line a baking pan and cut the capsicum in half, removing…
Ingredients · 1 1/2 cups pf white quinoa (can be substituted with rice) · 1-2 tablespoons of coconut oil · 1 zucchini (julienned) · a handful of beans · two handfuls of bok choi (cut up) · 1 red onion (cut into thin slices) · 1/2 small cucumber (julienned) · 1/2 teaspoon of salt · 1 teaspoon of sesame…
———– Recipe by: Melanie Sinclair, The Nutrition Effect (instagram: @the_nutritioneffect) This is lovely fresh & crunchy salad that is loaded with key nutrients & and even includes both insoluble (greens) and soluble (apples) fibres. Consistently eating a variety of high fibre foods is key to maintaining a healthy weight and aiding fat loss by keeping…
Ingredients Hummus: 1 can chickpeas 1 garlic clove – crushed 2 tbsp tahini 2 tbsp lemon juice ¼ cup olive oil 1 tsp ground cumin 1 good pinch of salt To serve: 1 tsp paprika Veggie sticks: carrots celery cucumber capsicum Can also add to the plate: grapes sliced apple olives sliced radishes crackers cheese…
1 cup of quinoa 2 tomatoes chopped 2 corn cobs with kernels removed ¼ bunch of coriander chopped ¼ bunch of mint chopped 1 lime juiced 1 good pinch of salt 1 teaspoon of olive oil ½ teaspoon of cumin ½ teaspoon of chili flakes While the quinoa cooks, mix all of the other ingredients…
Instructions Chop the clean potatoes into bite size cubes and cook in boiling salted water until tender. While the potatoes cook, place the finely chopped celery, fennel, kale and parsley into a large bowl. In a smaller bowl, whisk together the yogurt, mustard, lemon, olive oil and salt and set to the side. When the…
Ingredients Makes 1 large smoothie 1 banana 1 handful of spinach 2-3 juicy medjool dates 5 – 10 mint leaves (depending on how minty you like it!) 1 tbsp almond or cashew nut butter 2 tsp cacao nibs ¾ cup almond milk 1 tsp maca (optional) Instructions Put 1 tsp…
Daikon fries Cut the daikon into ‘daikon fries’ (approx. 5 cups) Create a marinade with soy sauce/ tamari (1 tsp), chilli (1/2 tsp), ginger (1/2 tsp), sugar (1/2 tsp), salt (1/2 tsp) and coconut oil (1/4 cup) Coat the fries evenly with the marinade Roast them for about 30 min…
Ingredients · 750g potatoes, peeled & cut into cubes (about 1.5cm) · ½ punnet cherry tomatoes, cut into quarters · Bunch of asparagus · 1 cup of torn kale leaves · 1 cup of chopped herbs – can be parsley/ oregano/ basil/ mint · About 20 olives, pitted kalamata or black, cut into quarters · …
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