Purely Plants in Wollongong, New South Wales | Medical and health

Purely Plants

Locality: Wollongong, New South Wales

Phone: +61 422 369 633

Address: Building 9 2500 Wollongong, NSW, Australia

Website: http://www.purelyplantsdietetics.com/

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15.02.2022 Morning plant powered pals, I’m taking a short break from my socials to refresh and recharge. You can still contact me via www.purelyplantsdietetics.com (link in bio) with phone and email contact details. In the meantime, here is a glorious breakfast I had the other day ... Joel

09.02.2022 Mixed Buddha bowl with sweet mustard dressing This was very tasty and very easy to make. No need to make it look wanky like I’ve attempted to do here either... just get it all in the bowl and into your mouth - your body will thank you . My favourite thing about this was the whole grains I used. I’ve found a relatively cheap packet from my local supermarket which includes SEVEN whole grains. Increasing the diversity of your food will improve your gut microbiome which will ...improve your overall health. INGREDIENTS - 7 ancient grains (can use brown rice or quinoa etc) - 1/2 grated carrot - Tinned corn - Baby tomato’s - 1/2 avo - Sugar snap peas - Chia seeds - Black beans - Mixed lettuce Dressing - 1 tbs whole grain mustard - 1 tbs maple syrup - 1/2 lemon juice - 1 tsp tamari sauce - Splash of water METHOD - place rice in a bowl. - Add salad ingredients. - Add dressing ingredients to a small jar and shake well

25.01.2022 HEALTHY BANANA PANCAKES I haven’t made these yet but damn the look the delicious! INGREDIENTS ... 4 bananas 2 cups baby spinach 1 cup wholemeal flour 1/2 cup almond milk 2 scoops plant-based powder (optional) Topped with strawberries rice malt, buckwheat and chia seeds. Thanks @lill_stratton for the recipe!

23.01.2022 I was treated to this delight by Mrs Purely Plants the other week but I forgot to post it. Can confirm it was amazing! Unfortunately she can’t remember the exact recipe and quantities but it was something along the lines of... - Fresh garlic ginger and onion finely chopped - Curry powder + ground turmeric - Garam masala... - coriander seed - cumin - Broccoli - Capsicum - Butternut pumpkin - Carrot - Zucchini - green beans - Dried red lentils - Salt reduced Veggie stock - Couscous Happy experimenting PS - apologies for the lack of posts. In the Southern Hemisphere it’s winter, meaning it’s dark, meaning photos look trash, meaning I don’t post. Will hopefully see an increase as the sun sticks around longer though .

21.01.2022 Chickpea, Sweet Potato and Cashew Curry INGREDIENTS 2 cups cooked chickpeas (or 1 can) 1 large sweet potato ... 1 medium zucchini 1 small onion 2 garlic cloves 1 can diced tomatoes 1 large handful of baby kale (or spinach) 1-2 tbsp Indian curry powder of choice 1 tsp curcuma 1/4 tsp black pepper Pinch of cayenne pepper 1 cup veggie broth Cashew cream: 1/4 cup soaked cashews 1/4 cup unsweetened plant milk Quinoa: 1 cup quinoa 2 cups water . METHOD Finely dice onion and garlic. Peel sweet potato and zucchini and cut them into small cubes. In a large pan, fry onion and garlic until fragrant (with 1 tbsp of water), then add sweet potato and cover with veggie broth. Cook for about 5 minutes, add the chopped zucchini and crushed tomatoes and cook for another 5 minutes. In the meantime prepare quinoa and blend up cashew cream. Add chickpeas to the pan, stir in spices and cashew cream and let simmer on very low heat for a few more minutes. Mix in the greens right before serving and enjoy Repost @plantbased.traveler

20.01.2022 Treated to this bowl of goodness when I arrived home from work by Mrs @purely.plants . Buckwheat soba noodles with ginger miso broth - plus all the greens that were leftover in our house (fresh and frozen)

19.01.2022 GREEN SMOOTHIE BOWL . . INGREDIENTS Spinach handful ... Kale handful Banana frozen 1 Mango handful frozen Matcha powder 1tsp Plant-based milk . . METHOD - Mix everything in a blender and blend until smooth texture. - Transfer in a bowl and Add your favorite toppings. - I added black berries, grapes, and blueberries with crispy quinoa puffs. . Recipe via @monsflavors See more

18.01.2022 This one was a quick throw together... Mexican is always super easy to make healthy + vegan. The boys loved it too We had Mexican spices mixed with black beans, corn, carrot, capsicum (bell pepper), zucchini, onion and a can of diced tomatoes. We also put this this on some brown rice and in tacos with fried mushroom and a cashew based sauce. I added some finely diced snow peas + baby spinach (not shown) for a little greenery

18.01.2022 I was treated to this delight by Mrs Purely Plants the other week but I forgot to post it. Can confirm it was amazing! Unfortunately she can’t remember the exact recipe and quantities but it was something along the lines of... - Fresh garlic ginger and onion finely chopped - Curry powder + ground turmeric - Garam masala... - coriander seed - cumin - Broccoli - Capsicum - Butternut pumpkin - Carrot - Zucchini - green beans - Dried red lentils - Salt reduced Veggie stock - Couscous Happy experimenting PS - apologies for the lack of posts. In the Southern Hemisphere it’s winter, meaning it’s dark, meaning photos look trash, meaning I don’t post. Will hopefully see an increase as the sun sticks around longer though .

17.01.2022 VEGGIE TOFU FRIED RICE This one was a bit of a throw together but came out pretty well. I added some silken tofu to act as the ‘egg’ typically found in a fried rice. This version of fried rice would be perfect as a side dish in any Asian inspired meal . Ingredients... - 1 onion - 1 broccoli - 1 carrot - 1 zucchini - 1 block silken tofu - Brown rice (as much you like) - Ginger to taste - 1/2 teaspoon garlic powder - Splash of tamari sauce Method - Boil and drain your brown rice so it’s ready to go. We often have left over rice in our fridge from previous lunches and dinners so this is a great way to use it up. - Fry your onion and ginger until soft - Add your other veggies (all finely chopped). - Cook on a medium heat for a few minutes stirring occasionally before adding your cooked rice. - Add your silken tofu. Don’t worry about cutting it too much it will break up as you’re mixing everything through. - Add your soy sauce and garlic powder and any other spices or flavours you wish - Mix through

17.01.2022 KIDNEY BEAN VEGGIE BURGERS Ingredients 1 can of kidney beans 1/2 cup oats (blended to flour)... 1/2 tsp cumin 1/2- 1 tsp paprika 1/4 tsp Black Pepper 1/2 tsp herbamare (salt/herb mix) yellow capsicum red onion Tomato Jalapeño (finely chopped) Method 1. Blend up the dry ingredients in a blender (spices and oats) 2. Mash the kidney beans with a fork. Then add in the dry mixture. 3. Finely add in the tomato, yellow bell pepper, and red onion and mix it in with the bean burger batter 4. Cook the burgers on medium heat until each side is browned with as little oil as possible. RP from @tinashealthyworld with slight modification.

17.01.2022 This was a very large body of work and provides the backbone to my PhD thesis. So stoked to finally see it published

13.01.2022 SOBA NOODS WITH GREENS AND GINGER . . INGREDIENTS - 1 capsicum (bell pepper)... - 1 onion - Bunch of bok choy - 250g tofu (medium-firm) - 1tbs ginger - 1tbs garlic - Soba noodles DRESSING - 1 tsp white miso - 1tbsp soy sauce - 1 tsp ACV - 1 tsp maple - Shake it up and serve METHODS - fry up above ingredients in a little water (add slowly, about a tablespoon at a time) - While veggies are frying soak soba noodles - Combine cooked vegetables with noodles and add dressing

13.01.2022 Roasted Chickpea Green Salad Shitloads’ of mixed lettuce roasted kale, roasted capsicum... roasted carrot roasted broccoli roasted sweet potato roasted chickpeas with ground cumin, smoked paprika and nooch & apple cider vinegar balsamic glaze lemon juice to taste See more

12.01.2022 TOFU STIR FRY WITH MUSHROOMS A simple yet healthful bowl from @earthofmariaa . .... Tofu stir fry with mushrooms and edamame, brown sushi rice, tomatoes and green beans. . . Tofu stir fry recipe 2.5 tbsp corn starch 140g extra-firm tofu, cubed 100g mushrooms 2 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp water 1/4 cup edamame, shelled . . Add 2 tbsp of the cornstarch to a ziplock bag together with the tofu cubes. Shake to coat the tofu, then transfer them to a non-stick frying pan and cook until golden on each side. Remove from the frying pan and set aside. Then, add the mushrooms to the same trying pan and cook for 3-4 minutes before pouring in the soy sauce, rice vinegar and water together with the rest of the cornstarch. Add the tofu cubes back to the pan and stir until the sauce thickens. At the last minute, stir in the edamame and serve. See more

11.01.2022 Morning plant powered pals, I’m taking a short break from my socials to refresh and recharge. You can still contact me via www.purelyplantsdietetics.com (link in bio) with phone and email contact details. In the meantime, here is a glorious breakfast I had the other day ... Joel

10.01.2022 Mixed Buddha bowl with sweet mustard dressing This was very tasty and very easy to make. No need to make it look wanky like I’ve attempted to do here either... just get it all in the bowl and into your mouth - your body will thank you . My favourite thing about this was the whole grains I used. I’ve found a relatively cheap packet from my local supermarket which includes SEVEN whole grains. Increasing the diversity of your food will improve your gut microbiome which will ...improve your overall health. INGREDIENTS - 7 ancient grains (can use brown rice or quinoa etc) - 1/2 grated carrot - Tinned corn - Baby tomato’s - 1/2 avo - Sugar snap peas - Chia seeds - Black beans - Mixed lettuce Dressing - 1 tbs whole grain mustard - 1 tbs maple syrup - 1/2 lemon juice - 1 tsp tamari sauce - Splash of water METHOD - place rice in a bowl. - Add salad ingredients. - Add dressing ingredients to a small jar and shake well

09.01.2022 White creamy mushroom pasta - Ingredients (sauce) - 1/2 cauliflower - 1/2 cup nutritional yeast... - 1 carrot - 1 cup cashews - ~1 cup soy milk - 1/2 tsp onion powder - 1/2 tsp garlic powder . . Ingredients (topping) - 1 onion - 3 cups mushrooms - Large handful of baby spinach - 1 tsp rosemary . . Method: - Soak cashews in water while cooking other ingredients. - Cut and Boil cauliflower + carrot until soft - When cauliflower + carrot is soft, drain water and add to blender with soaked cashews - Add other ingredients & blend well - Cook pasta (try zoodles for a twist) - While pasta is cooking sauté onion... add mushroom + spinach and sprinkle on rosemary. See more

09.01.2022 Arrived home after work to this beauty created by Mrs Purely Plants. Buckwheat with roasted vegetables. We used a salt reduced stock cube to give the buckwheat a little extra flavour. I also bombed it with some hemp seeds post photo

08.01.2022 What a glorious looking meal by my new plant based bestie @thevegetitian (Emily) 1 cup quinoa, cooked 2 cups baby spinach 1 tin black beans, drained ... 1 200g bag shelled edamame 1/2 small red onion, chopped Handful parsley, chopped 1/2 punnet cherry tomatoes 1 200g packet organic flavoured tofu 1/2 avocado, chopped Big handful tamari almonds. . Add all the ingredients to a big bowl, stir and add in some tamari and coconut aminos (optional) to taste. Balsamic vinegar also works! Enjoy

07.01.2022 This is one of my favourite dishes because 1. It’s easy 2. It’s cheap 3. It’s fast 4. It’s simple ... 5. It’s tasty 6. It’s healthy I quickly analysed this meal and it came out at 24g of protein and 120g CHO. Perfect for my post long run fuel with just 10 min prep + cook time . Interestingly, it contained almost 100% of the RDI for fibre (my favourite nutrient... hmmm is it weird to have a favourite nutrient ) Ingredients - 2-3 potatoes - 3-4 cups fresh baby spinach - 1/2 can of beans - Tomato Passata/puréed tomatoes - Sprinkle of mixed spices/seasoning - I also added a small amount of vegan wing sauce from the bottle (optional). Your favourite sauce would work too ie BBQ. Method - place 2-3 potatoes in microwave after stabbing with a fork or knife (usually 6-8 minutes depending on size) - Meanwhile fry baby spinach - Add all ingredients in a bowl or plate and enjoy.

07.01.2022 This is one of my favourite dishes because 1. It’s easy 2. It’s cheap 3. It’s fast 4. It’s simple ... 5. It’s tasty 6. It’s healthy I quickly analysed this meal and it came out at 24g of protein and 120g CHO. Perfect for my post long run fuel with just 10 min prep + cook time . Interestingly, it contained almost 100% of the RDI for fibre (my favourite nutrient... hmmm is it weird to have a favourite nutrient ) Ingredients - 2-3 potatoes - 3-4 cups fresh baby spinach - 1/2 can of beans - Tomato Passata/puréed tomatoes - Sprinkle of mixed spices/seasoning - I also added a small amount of vegan wing sauce from the bottle (optional). Your favourite sauce would work too ie BBQ. Method - place 2-3 potatoes in microwave after stabbing with a fork or knife (usually 6-8 minutes depending on size) - Meanwhile fry baby spinach - Add all ingredients in a bowl or plate and enjoy.

06.01.2022 VEGAN LENTIL LASAGNA. We had left over red lentil sauce so decided to make a lasagne. It was a winner . Ingredients (white sauce) ... - 1/2 cauliflower - 1/2 cup nutritional yeast - 1 carrot - 1 cup cashews - ~1 cup soy milk - 1/2 tsp onion powder - 1/2 tsp garlic powder . . Ingredients - red lentil sauce (See precious post) - Wholemeal lasagna sheets - Tinned no added salt diced tomatoes. - Nutritional yeast . . Method. 1. Pre heat oven to 180 degrees Celsius. 2. Soak cashews in water 3. Cut and Boil cauliflower + carrot until soft 4. When cauliflower + carrot are soft, drain water and add to blender with soaked cashews (drain water from cashews first) 5. Add other onion and garlic salt + nutritional yeast & blend well 6. Add 1/4 cup diced tinned tomatoes to base of a baking tray 7. Add 1 layer of pasta sheets 8. Alternate between lasagna sheets and red or white sauce (+ tinned tomato) as desired. 9. Cover with foil and cook for approx 30 mins 10. Take off foil and sprinkle with nutritional yeast. 11. cook for another 10-15mins at 160 degrees. 12. Enjoy See more

05.01.2022 NOURISH BOWL Mixed greens, roasted sweet potatoes, carrots, onion, radish, cherry tomatoes, avocado, tahini lime dressing, hemp seeds, toasted pepita seeds Roasted cubed sweet potatoes, chickpeas, and carrots (and wedges of onion) on a baking sheet at 200C for 30 min, added some raw veggies and toasted seeds/nuts for crunch, and drizzled on my go-to tahini sauce (recipe below).... TAHINI LIME DRESSING 1/4 c tahini 1 clove garlic, minced or 1/2 tsp garlic powder 3 tbsp lime juice 3 tbsp water 1/2 tsp salt Whisk together in a small bowl, adding more water as needed to achieve a smooth pourable consistency. Recipe from @hannah__chia

04.01.2022 This one was a bit of a throw together last minute, but it turned out pretty tasty. I’m very lucky to have a (mostly) WFPB wife who prepared this after I spent a day working in the rain. We had 60mm fall on us in 3 hours! . . It’s essentially roasted vegetables (Carrot, asparagus, onion and capsicum) on a bed of mixed lettuce + brown rice & lentils. .... . The dressing was a mixture of soy/balsamic/mustard but I think it needs some refining before I post the recipe (I will though). . . We often put a low salt stock or vegetable broth through our rice/grain for a little extra flavour . . Feel free to give it a go and tag me in it. Or any recipes on here See more

04.01.2022 This is one of my go to lunches... mostly because I’m lazy and its easy. Just tip the ingredients into a bowl or plate and you’re good to go. Importantly it’s also delicious and packed with nutrition . I’m not going to post the quantity of ingredients because it always varies + open to individual preference. wild rice... brown rice baby spinach avocado black beans baby tomatoes hemp seeds balsamic vinegar See more

31.12.2021 What a glorious looking meal by my new plant based bestie @thevegetitian (Emily) 1 cup quinoa, cooked 2 cups baby spinach 1 tin black beans, drained ... 1 200g bag shelled edamame 1/2 small red onion, chopped Handful parsley, chopped 1/2 punnet cherry tomatoes 1 200g packet organic flavoured tofu 1/2 avocado, chopped Big handful tamari almonds. . Add all the ingredients to a big bowl, stir and add in some tamari and coconut aminos (optional) to taste. Balsamic vinegar also works! Enjoy

25.12.2021 VEGGIE TOFU FRIED RICE This one was a bit of a throw together but came out pretty well. I added some silken tofu to act as the ‘egg’ typically found in a fried rice. This version of fried rice would be perfect as a side dish in any Asian inspired meal . Ingredients... - 1 onion - 1 broccoli - 1 carrot - 1 zucchini - 1 block silken tofu - Brown rice (as much you like) - Ginger to taste - 1/2 teaspoon garlic powder - Splash of tamari sauce Method - Boil and drain your brown rice so it’s ready to go. We often have left over rice in our fridge from previous lunches and dinners so this is a great way to use it up. - Fry your onion and ginger until soft - Add your other veggies (all finely chopped). - Cook on a medium heat for a few minutes stirring occasionally before adding your cooked rice. - Add your silken tofu. Don’t worry about cutting it too much it will break up as you’re mixing everything through. - Add your soy sauce and garlic powder and any other spices or flavours you wish - Mix through