Spring Barley Salad with Mustard Vinaigrette

Our delicious, fresh seasonal salad, made with whole grain barley, spring broad beans, asparagus and a sensational vinaigrette dressing.  (featured bottom left of the buffet table)


1 cup cooked pot barley

1 cup broad beans

1 bunch asparagus cut into 1 inch segments

Handful tomatoes

Few handfulls salad leaves


1 clove garlic – finely cut, 3 tsp Dijon Mustard, 1 […]

By |March 26th, 2014|Mains|0 Comments

Red Lentil & Chestnut Loaf

A lovely, festive recipe full of the winter fragrances of sage and chestnut.



2 cups red lentils
4 cups water
Strip kombu sea vegetable
Half onion diced
1 clove garlic finely cut
Handful sage Sprig fresh rosemary
Handful soft chestnuts
3 leaves kale roughly cut
Half butternut squash – diced
Half a cup ground almonds
Bay leaf
Dash sesame oil[/itemlist]


Combine lentils, chestnuts, kombu and bayleaf in […]

By |December 10th, 2013|Healthy Eating, Mains, Recipes|Comments Off

Sweet and Sour Tofu and Seasonal Vegetable Stew

The natural ingredients of shoyu, apple concentrate, rice vinegar and ginger juice combine to form a beautifully pure sweet and sour flavour.


1 block Tofu
2 carrots
2 strips celery
Handful mushrooms
2 onions
2 cloves garlic
3 tsps apple concentrate
3 tsps shoyu
2 tsps rice vinegar
Ginger juice
2sps arrowroot/ kuzu mixed with cold water

Marinate tofu in shoyu and a little water.  Cut […]

By |March 14th, 2013|Mains, Recipes|0 Comments

Tofu Kebabs

Our easy, effective and fresh kebab recipe.  We used a combination of medium firm tofu and smoked tofu here and served the dish with a natural barbeque style sauce.  Enjoy!

2 red onions cut into wedges
2 lemons cut into wedges
Tofu cut into cubes
Sea salt
Olive oil
Wooden skewers

Prepare the skewers with onion, lemon, tofu and mushroom […]

By |August 10th, 2012|Mains, Recipes|0 Comments

Kindred Spirit Showcase

Kindred Spirit Magazine, July/ August 2012

This issue features whole food recipes from Wholefood Harmomy, who cook with organic, vegetarian and macrobiotic ingredients.

Feel that super nutrient energy….

Read the full article, delicious recipes and health benefits here

By |June 20th, 2012|Mains, Press, Recipes, Soups|0 Comments

Summer Noodle Stir Fry

Our Summer Noodle Stir Fry is a fresh, balanced dish oozing with lovely flavours.  This recipe is showcased in this months issue of Kindred Spirit in the feature on Wholefood Harmony and Food for the Soul.

Serves 4


350g rice or soba noodles
1 block firm tofu
Sesame oil
1 onion
1 courgette
1 carrot
1 cup peas
Juice of a lemon
2 tblsp […]

By |June 20th, 2012|Mains, Recipes|0 Comments

Salad of Puy Lentils, Red Onion & Watercress

A colourful display of fresh ingredients makes this lovely seasonal salad.
Since discovering a watercress farm not too far from the Wholefood Harmony Kitchen, I have put together this glorious recipe.
How does watercress grow you may be wondering…  well, on water of course!

The lime juice brings out a vibrant red colour to the red onions, […]

By |May 17th, 2012|Healthy Snacks, Mains, Recipes|0 Comments

Lemon Scented Quinoa Salad

A lovely fresh, zesty recipe ideal for sunny weather.

Serves 4


250g quinoa

500ml water

Zest and juice of one lemon

1 tblsp shoyu or tamari soy sauce

4 radishes finely cut

Handful sunflower seeds

Pinch sea salt

2 spring onions finely cut

8 mint leaves finely cut


Rinse the quinoa in a fine mesh sieve.
Place […]

By |March 29th, 2012|Mains, Recipes|0 Comments

One Pot Cleanse

Detox your body this January by indulging in some delicious cleansing ingredients, cooked to delight your appetite in this tasty meal. The daikon white radish, shitake mushrooms and ginger are powerful vegetables which discharge any excess and dissolve accumulation from the body.

The recipe uses water sautéing, an effective and nutritious […]

By |December 28th, 2011|Mains|0 Comments

Dining Club Delights…

Diners certainly ate well last night at our Love At First Bite Dining Club.  From samosas, through to cauliflower soup with sweet miso  and steamed sourdough bread, followed by an abundant seasonal vegetable feast with white beans and quinoa, butternut squash tempura, ginger glazed pay choy, red and brown rice risotto, yellow courgette salad […]

By |August 19th, 2011|Desserts, Mains, Recipes|0 Comments