You’ll fall for this nut loaf. So good, you may not have leftovers!Read More
If you haven’t yet tried overnight oats, well, this is the recipe for you! It’s a perfect breakfast for a hot summer morning—you get all the fibre and blood sugar balancing benefits of oats while keeping things cool. This recipe also offers the vitamin-packed awesomeness of fresh fruit and yummy hint of vanilla.Read More
The perfect DIY summer veggie burger! 10 minutes to prep, 5 minutes to cook, and half an hour of fridge chilling time in between to relax and enjoy a cool beverage! Also, they’re made with just a few simple, healthy ingredients and they taste delicious.Read More
After enjoying this colourful, light and refreshing salad last summer we knew it had to be shared with our Pomme family again. With the season’s first strawberries having arrived, we knew it was time!Read More
A twist on a classic. Enjoy Sunday brunch sweet-potato style with this delicious nutrient-packed, dairy, nut, soy and gluten-free, vegetarian brekky. Serve with tomato and avocado slices for a special treat.Read More
These delicious gluten-free cakes are high in protein - AND did you know that Quinoa is one of the few plant foods that contain all nine essential amino acids!
Watch video here: https://pom.me/QuinoaCakes
1 ½ cup quinoa
Ground black pepper
Extra virgin olive oil
¾ cup GF breadcrumbs
½ cup parmesan cheese, grated
Avocado oil spray
2 sweet potatoes
1 red onion
4 cloves fresh garlic
¼ cup fresh basil (chiffonade)
Preheat oven to 400°F
Peel and dice sweet potatoes into ½” cubes and chop red onion into ¼” pieces. Chiffonade basil and mince garlic.
Pour EVOO (1 TBSP) into a sauté pan and heat it on medium/low. Add the yams, onions, salt (½ tsp), and pepper (½ tsp). Stir for a bit and then cover. Cook for 10-12 minutes until yams are soft. Add the chopped garlic and stir around for another 30 seconds. Transfer the yam mixture into a mixing bowl and slightly mash with a fork or a masher. Add the cooked quinoa (3 cups cooked), breadcrumbs, parmesan cheese, prepped basil and salt (¼ tsp). Mix well.
Crack eggs into a small bowl and lightly beat with a fork – add to mixture and stir it in.
Prep the baking tray by lining it with parchment paper and spray it with Avocado Oil
Form mixture into patties using a scoop and place on tray. Flatten the patties using your hand and spray each patty with Avocado Oil.
Put patties into oven and bake for 15 minutes. Remove and flip cakes. Return to oven and bake another 5-7 minutes.
If you haven’t tried kelp noodles yet, resolve to ring in the New Year with a healthy, versatile new taste. Kelp noodles are low in calories and are gluten-free, paleo, keto and vegan friendly, and are a rich source of iodine - but they’re low in fibre so add it to your revolving repertoire of pasta alternatives to be sure you get enough.Read More
Not just for holidays, these little morsels can grace tables all season and, believe it or not, they will fly off your serving dishes onto dinner plates, get tucked into nourish bowls or even just popped into mouths before making it to the table.Read More
Relax and unwind with these all-natural moisturizing bath bombs. Full of essential oils that are great for muscle relaxation, breathing, and overall mood, these fizzing DIY Bath Bombs will help you soak the stress of the day away. This technique doesn’t use a mold which keeps things really simple and results in a very pretty, handmade look. They’re wonderful to have on hand in case of sudden colds or flus, and their aromatic lavender and pretty pink colour—achieved with beetroot powder!—makes them lovely little gifts.Read More