Explore the Indian Ocean coast from Kalbarri to Jurien Bay with wildflowers, beaches, snorkelling, sand dunes, and adventure.

This Indian baked vegetable dish shows the vibrant versatility of plant-based cooking with its bold flavours and varied textures. Sweet potatoes and cauliflower are roasted with spices and seasoning, creating a warm, slightly sweet base. Crunchy almonds and leafy greens add texture, while a creamy dressing of yoghurt, lime juice and spices brings a tangy finish that ties it all together beautifully.

Quinoa is one of the most popular ancient grains for good reason. It’s easy to cook, rich in plant-based protein and high in antioxidants including quercetin and kaempferol. This quinoa and pomegranate salad is the perfect accomplice for seafood or another protein. I like using garlic and ginger for an extra flavour punch in the marinade, but it’s equally delicious without it.

Say “chow” to Lee Holmes’ Indian-inspired creamy chowder full of delicious flavours and fibre-rich veggies — perfect for mid-week meals!

Tuck into these healthy vegan burritos for a wholesome mid-week dinner the whole family will love.

Packed with exciting flavour fusions, this Indian chicken with pomegranate is set to be the star of the show at your next dinner party.

A foolproof way to cook the perfect roast chicken, loaded with nutrient-dense vegies and a delicious biryani stuffing with a hemp twist.

Lentils and other legumes are considered a low-GI food as they are digested slowly and won’t cause a sharp rise in blood sugar and insulin levels. The high protein and soluble fibre content of legumes slows the rate at which they leave the stomach and delays the absorption of its glucose. This makes them an ideal addition to the diet, especially for anyone having to watch their weight and blood sugar levels.

Dinner doesn’t get any more budget friendly, easier or tastier than this Indian Spiced Mince with Peas. It’s one of my family’s favourite midweek meals.

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