
Claire Power

The science is in. Shifting to a plant-based food system is essential to avoid climate and ecological breakdown. And now we have a roadmap to...
There’s a serum for every skin condition, but which active ingredients do what? This is the guide to vegan and sustainably sourced serums...
Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...
Great food photos can have us drooling over dishes we’ve never even tasted. Here’s how to take your food photography to the next level.
If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...
Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...
Laksa has basically become a national dish in Australia. Sure, you could go out for it, but this is one of those meals that is soooo satisfying...
Power up with this tasty, protein packed burrito bowl created by Caitlin Adler for the Vegan Easy 7-day Strength meal plan.
This tender, golden roast cauliflower with vibrant chimichurri sauce and crunchy macadamias makes a stunning addition to any seasonal spread....
With these quick chocolate delights, you'll be having an egg-cellent Easter in no time.
Tofu, soy milk and vegan cream cheese form the basis for the egg-style filling in these adorable mini-tarts, complete with melt-in-the mouth...
Even in the dark of winter there are a myriad of colours and textures offering inspiration. This recipe uses maple and miso to bring out the...
This refreshing, sparkling cocktail with a tint of pink is like summertime in a glass. Perfect for elegant entertaining.
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
The next time you go for a walk, discover the wonder of the everyday world around you
A skincare routine can be a way to nourish yourself inside and out
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Some of the best nutrition is to be found in wholegrains (and pseudograins) that have been around for thousands of years.
Wholegrains are a nutritious source of fibre and protein, also high in B vitamins and minerals like zinc, magnesium and iron. And, while many of us eat wheat, oats, and rice regularly, there’s no need to stop there! With the revival of ancient grains, there are numerous other varieties that we can use too.
The rising popularity of ancient grains is for good reason. They are often less processed, more nutritious, and higher in fibre than modern grains. Many are also gluten-free and easier to digest. Not only that, but they are a great way to diversify our intake of whole plant foods – a crucial element of establishing and maintaining healthy gut flora.
Some ancient grains are not actually grains, rather they are seeds that we consume like grains. These are called pseudograins or pseudocereals. You’ll find some ancient grains is the supermarket, such as barley, quinoa, buckwheat and teff, while others such as farro and millet may be more easily found in health or bulk food stores.
Amaranth is a gluten-free pseudograin, so actually a seed. Packed with fibre, protein, and healthy micronutrients, it resembles quinoa and suits both sweet and savoury dishes. It is often used in porridge, soups, and salads, and is also available as a flour.
You’ll love it in this easy amaranth tabbouleh recipe. Versatile, fresh and delicious, it works beautifully as a side dish, sandwich filling, or stuffed into pita wraps with falafel and hummus.
Barley is a high-fibre, low GI grain that can be used as a nutty, chewy substitute for rice. With its rich nutrient profile, barley is fantastic in soups, stews, and salads (bearing in mind that it’s not gluten free).
This wholesome barley chickpea stew is a favourite in my household. The succulent barley combines beautifully with tender chickpeas and cubed sweet potato in a fragrant cumin-spiced tomato broth. It’s nourishing, feel-good bowl food at its best.
Buckwheat is not actually related to wheat; rather it is a gluten-free seed. It’s packed with protein and fibre, providing a long-lasting source of energy to fuel your day.
Try it in my nutty buckwheat granola – delicious for breakfast or as a snack, whether served with coconut yoghurt, chia pudding, plant-based milk, or munched straight from the jar!
Very high in protein, fibre, zinc, magnesium and vitamin Bs, farro is an ancient grain from the wheat family that is popular in the Middle East and Italian dishes. It is very simple to use but just takes a bit longer to cook. With its satisfying texture and subtle nutty taste, it is perfect for use in salads or soups.
My green faro salad is a wonderful way to enjoy this highly nutritious (but not gluten-free) ancient grain.
Quinoa is an ancient South American pseudograin that is very high in protein, gluten-free and high in iron. While whole quinoa has become a well-known kitchen staple, quinoa flour remains less common. However, it’s a fantastically nutritious (and naturally gluten-free) alternative to wheat flour that’s ideal for baking.
If you’re new to quinoa flour (and even if you’re not), you can’t go wrong with these quinoa banana pancakes.
One month. No meat. What a difference it can make! Here’s why we should all give No Meat May a go this year.
If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...
Is there a place for packaged products in a healthy plant-based diet? Vegan sports nutritionist Caitlin Adler weighs in.
There’s a serum for every skin condition, but which active ingredients do what? This is the guide to vegan and sustainably sourced serums...
Love yourself by saying yes to desserts made from feel-good ingredients, including a sprinkling of #selfworth, #lettinggo, #ease&flow, and...
Great food photos can have us drooling over dishes we’ve never even tasted. Here’s how to take your food photography to the next level.
Wholefoods may just save your life, and at the very least, they will deliver a host of health benefits. Here’s what you need to know to get...
Apple and cinnamon combine beautifully with the creaminess of Licor 43’s tigernut-based horchata in this sophisticated sunset-hour sip.
Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...
Restaurant quality, yet surprisingly simple to make, this classic black-lentil curry from Made with Love and Plants by Tammy Fry is sure...
The ultimate velvety chocolate cheesecake experience, vegan style. Top with deluxe chocolate decorations of your choice to suit the occasion.
You don’t need animal products to make lusciously creamy and satisfying dishes. You don’t even need oil! This wholefood, plant-based...
Light, citrusy, and super refreshing, this cocktail starring Licor 43 Horchata and limoncello tastes like Mediterranean summer in a glass.
You’ll be scoffing mouthfuls of this rich, hearty, budget-friendly soup before anyone else has a chance to dive in. It’s that good! I...
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
The next time you go for a walk, discover the wonder of the everyday world around you
A skincare routine can be a way to nourish yourself inside and out
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Packed with protein and iron, quinoa flour is also naturally gluten-free, and works beautifully in baking. These fluffy wholefood vegan pancakes are a case in point.