Discover information about the power of Australian Native plants to create powerful remedies for sleep, gut health, metabolism, detoxification and more.
Spring Salad
Serves 2 Salad ingredients:2 carrots, roughly chopped2 cucumbers, roughly chopped½ small red onion, finely sliced7-9 large Green olives sliced30 sugar snap peas1 small-med size avocado, cubed1 roma tomato, diced4 red radishes, cut into quarters¼ cup of activated pepitas140 gm Feta cheese (vegan or greek style) diced in small cubesCroutons (optional)2T sesame oil Immunity-boosting mustard balsamic salad dressing ingredients:1 tbsp seeded or dijon mustard1.5 tbsp coconut balsamic (alternatively you can use standard balsamic)1.5 tsp lime juice1.5 tbsp of Australian Olive Oil Infused with Lemon Myrtle & Pepperberry1.5 tsp Australian Honey Infused with Lemon Myrtle3 crushed or ground Pepperberries¼ tsp Gubinge (kakadu plum) powder2 tablespoon of chopped fresh oregano¼ tsp milled Lemon Myrtle1 small crushed garlic clove Pinch of salt to taste Method:Prepare salad dressing CombineAustralian Honey Infused with Lemon Myrtle and mustard in a small jar with a fork, mix well. Add the rest of the dressing ingredients, mix and combine further, then tightly place the lid on the jar and shake vigorously until well combined.In a small pan, heat sesame oil on a medium-low heat and fry sugar snap peas with a sprinkle of salt and cracked pepper. Cook for around 5-6 minutes, using a spatula to turn at least once.While peas are cooking, prepare ingredients as specified in the ingredients list. In a medium size bowl, add all salad ingredients, mix in sugar snap peas, salad dressing and serve.
Read moreSpring Salad
Serves 2 Salad ingredients:2 carrots, roughly chopped2 cucumbers, roughly chopped½ small red onion, finely sliced7-9 large Green olives sliced30 sugar snap peas1 small-med size avocado, cubed1 roma tomato, diced4 red radishes, cut into quarters¼ cup of activated pepitas140 gm Feta cheese (vegan or greek style) diced in small cubesCroutons (optional)2T sesame oil Immunity-boosting mustard balsamic salad dressing ingredients:1 tbsp seeded or dijon mustard1.5 tbsp coconut balsamic (alternatively you can use standard balsamic)1.5 tsp lime juice1.5 tbsp of Australian Olive Oil Infused with Lemon Myrtle & Pepperberry1.5 tsp Australian Honey Infused with Lemon Myrtle3 crushed or ground Pepperberries¼ tsp Gubinge (kakadu plum) powder2 tablespoon of chopped fresh oregano¼ tsp milled Lemon Myrtle1 small crushed garlic clove Pinch of salt to taste Method:Prepare salad dressing CombineAustralian Honey Infused with Lemon Myrtle and mustard in a small jar with a fork, mix well. Add the rest of the dressing ingredients, mix and combine further, then tightly place the lid on the jar and shake vigorously until well combined.In a small pan, heat sesame oil on a medium-low heat and fry sugar snap peas with a sprinkle of salt and cracked pepper. Cook for around 5-6 minutes, using a spatula to turn at least once.While peas are cooking, prepare ingredients as specified in the ingredients list. In a medium size bowl, add all salad ingredients, mix in sugar snap peas, salad dressing and serve.
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Rainbow Tofu Salad with Native Herb Tahini Dres...
Serves 2 Salad ingredients:a handful of brussel sprouts½ cup carrots2 cups of baby spinach or mesclun salad leaves mix1 medium avocado½ punnet cherry tomatoes¼ cup freshly chopped coriander 250g firm tofu 1 tbsp tamari or soy sauce 2 tbsp potato starch1 cup quinoa, cooked Tahini dressing ingredients:3 tbsp unhulled tahini1 tbsp toasted sesame oil or Australian Olive Oil Infused with Lemon Myrtle & Pepperberry1 tbsp fresh lime juice4 tbsp fresh blood orange juice1 tsp dijon mustard1 tsp Australian Honey Infused with Lemon Myrtle3 Pepperberries, crushed¼ tsp Saltbush¼ tsp Gubinge (Kakadu plum) powderZest of 1 small blood orange Salt to taste Method:Add tahini, Australian Honey Infused with Lemon Myrtle, mustard, orange zest, pepperberries, gubinge powder, saltbush and Australian Olive Oil Infused with Lemon Myrtle & Pepperberry to a bowl and mix with a fork to combine. Add one tbsp of citrus juices (orange and lime) at a time mixing to combine until texture is smooth. Cut tofu into cubes, then soak it in tamari or soy sauce for a minute or two, turning over in the sauce at least once, then dip in potato starch, lightly coating the tofu.Lightly fry on a medium-low temperature in 3 tbsp of sesame or Australian Olive Oil Infused with Lemon Myrtle & Pepperberry. Cook for around 8 minutes or until slightly golden, turning tofu in the pan at least once. While tofu is cooking:Chop up the brussel sprouts and grill. Proceed to chop the carrots, cut cherry tomatoes in half, finely chop coriander and cut avocado into small cubes. Mix all ingredients in a large bowl, add tofu, add dressing, toss to combine and serve.
Read moreRainbow Tofu Salad with Native Herb Tahini Dres...
Serves 2 Salad ingredients:a handful of brussel sprouts½ cup carrots2 cups of baby spinach or mesclun salad leaves mix1 medium avocado½ punnet cherry tomatoes¼ cup freshly chopped coriander 250g firm tofu 1 tbsp tamari or soy sauce 2 tbsp potato starch1 cup quinoa, cooked Tahini dressing ingredients:3 tbsp unhulled tahini1 tbsp toasted sesame oil or Australian Olive Oil Infused with Lemon Myrtle & Pepperberry1 tbsp fresh lime juice4 tbsp fresh blood orange juice1 tsp dijon mustard1 tsp Australian Honey Infused with Lemon Myrtle3 Pepperberries, crushed¼ tsp Saltbush¼ tsp Gubinge (Kakadu plum) powderZest of 1 small blood orange Salt to taste Method:Add tahini, Australian Honey Infused with Lemon Myrtle, mustard, orange zest, pepperberries, gubinge powder, saltbush and Australian Olive Oil Infused with Lemon Myrtle & Pepperberry to a bowl and mix with a fork to combine. Add one tbsp of citrus juices (orange and lime) at a time mixing to combine until texture is smooth. Cut tofu into cubes, then soak it in tamari or soy sauce for a minute or two, turning over in the sauce at least once, then dip in potato starch, lightly coating the tofu.Lightly fry on a medium-low temperature in 3 tbsp of sesame or Australian Olive Oil Infused with Lemon Myrtle & Pepperberry. Cook for around 8 minutes or until slightly golden, turning tofu in the pan at least once. While tofu is cooking:Chop up the brussel sprouts and grill. Proceed to chop the carrots, cut cherry tomatoes in half, finely chop coriander and cut avocado into small cubes. Mix all ingredients in a large bowl, add tofu, add dressing, toss to combine and serve.
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Bush Chai Tea
Serves 2Ingredients: 500ml boiling water4 tea bags or 2 tbsp Roogenic Awaken Tea250ml of milk of choiceRoogenic Australian Honey Infused with Lemon Myrtle to tasteMethod:1. Add 4 tea bags or 2 tbsp of loose leaf Roogenic Awaken Tea to a teapot with an infuser2. Pour 500ml of boiling water over the tea 3. Allow to steep for 6-8 minutes 4. Remove the tea5. Pour the tea into cups to serve, leaving room for milk 6. Add milk of your choice to taste 7. Add Roogenic Australian Honey Infused with Lemon Myrtle to taste Shop Awaken Tea Shop Australian Honey Infused with Lemon Myrtle
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Serves 2Ingredients: 500ml boiling water4 tea bags or 2 tbsp Roogenic Awaken Tea250ml of milk of choiceRoogenic Australian Honey Infused with Lemon Myrtle to tasteMethod:1. Add 4 tea bags or 2 tbsp of loose leaf Roogenic Awaken Tea to a teapot with an infuser2. Pour 500ml of boiling water over the tea 3. Allow to steep for 6-8 minutes 4. Remove the tea5. Pour the tea into cups to serve, leaving room for milk 6. Add milk of your choice to taste 7. Add Roogenic Australian Honey Infused with Lemon Myrtle to taste Shop Awaken Tea Shop Australian Honey Infused with Lemon Myrtle
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Immunity Shots
Protecting our immunity during winter begins with preventative support. More and more people are turning to Australian medicinal plants to support their immunity. Incorporate this into your winter routine for the added boost & support. Serves 2 Ingredients: 1 garlic cloves finely minced 1 tablespoon Roogenic Lemon Myrtle Infused Honey 1 tablespoon apple cider vinegar (with the mother) ¼ teaspoon organic turmeric 1 tablespoon hot water juice of 1 lemon juice of 1 navel orange 1 teaspoon fresh ginger finely grated 1 dash of cayenne pepper 1 dash of real sea salt 1 dash cinnamon ¼ teaspoon Roogenic Kakadu Plum ¼ teaspoon Roogenic Pepperberries black pepper Method: Finely mince the garlic using a garlic press and set aside for about 10 minutes. Whisk the honey, vinegar and turmeric with the hot water until fully combined. Once at room temperature, stir in the remaining ingredients.
Read moreImmunity Shots
Protecting our immunity during winter begins with preventative support. More and more people are turning to Australian medicinal plants to support their immunity. Incorporate this into your winter routine for the added boost & support. Serves 2 Ingredients: 1 garlic cloves finely minced 1 tablespoon Roogenic Lemon Myrtle Infused Honey 1 tablespoon apple cider vinegar (with the mother) ¼ teaspoon organic turmeric 1 tablespoon hot water juice of 1 lemon juice of 1 navel orange 1 teaspoon fresh ginger finely grated 1 dash of cayenne pepper 1 dash of real sea salt 1 dash cinnamon ¼ teaspoon Roogenic Kakadu Plum ¼ teaspoon Roogenic Pepperberries black pepper Method: Finely mince the garlic using a garlic press and set aside for about 10 minutes. Whisk the honey, vinegar and turmeric with the hot water until fully combined. Once at room temperature, stir in the remaining ingredients.
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Wattleseed Banana Bread
Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? our team member, Josie, has come up with a delicious way to utilise them with a classic banana bread recipe that has a modern Australian twist.Serves 3 Ingredients: 3 mashed ripe bananas 1/3 cup melted butter ½ cup brown sugar 1 beaten egg 2 tablespoons of Roogenic Wattleseed 1 ½ cups of self-raising flour Method: Preheat the oven to 175 C fan forced. Butter and line loaf tin with baking paper. Mash bananas in a large mixing bowl. Mix in melted butter. Mix in brown sugar, egg and Roogenic Wattleseed. Mix in flour a little at a time. Bake for 50 minutes or until a toothpick comes out clean.
Read moreWattleseed Banana Bread
Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? our team member, Josie, has come up with a delicious way to utilise them with a classic banana bread recipe that has a modern Australian twist.Serves 3 Ingredients: 3 mashed ripe bananas 1/3 cup melted butter ½ cup brown sugar 1 beaten egg 2 tablespoons of Roogenic Wattleseed 1 ½ cups of self-raising flour Method: Preheat the oven to 175 C fan forced. Butter and line loaf tin with baking paper. Mash bananas in a large mixing bowl. Mix in melted butter. Mix in brown sugar, egg and Roogenic Wattleseed. Mix in flour a little at a time. Bake for 50 minutes or until a toothpick comes out clean.
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