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Pasta, Rice and Stuffing

Curried Harvest Black Forbidden Rice / https://www.hwcmagazine.com

Curried Harvest Black Forbidden Rice

Curried Harvest Black Forbidden Rice is the best seasonal side dish with roasted autumn vegetables, curry and pecans.

How to Cook Tasty Gluten-Free Job's Tears / https://www.hwcmagazine.com

How to Cook Tasty Gluten-Free Job’s Tears

Sesame Ahi Tuna with Chili Lime Noodles

Sesame Ahi Tuna with Chili Lime Noodles is a delicious sushi grade tuna dish that can be made in about 20 minutes from prep to table with only six ingredients.

Vegan Curried Rice

Vegan Curried rice is a delicious blend of garden fresh vegetables tossed in a wok with a little ginger, curry and garlicky fried brown rice.

Nutty Ginger Tamari Quinoa Salad

Crunchy toasted pistachios, almonds and sunflower seeds tossed with brown rice, nutty red quinoa, fresh crisp Asian veggies and drizzled with a rock your world ginger tamari and sesame dressing. 

Grandpa’s Secret Stuffing

Grandpa's Secret Stuffing is filled with delicious ground beef, gluten-free bread, aromatics, lots of fresh ground pepper and is the perfect accompaniment to a turkey. 

Speedy Spinach Pesto Pasta

Eat your spinach and have muscles like Popeye with this delicious spinach and walnut pesto tossed simply with a little gluten free pasta, fresh garden tomatoes and crumbled bacon.

Chanterelle Mushroom Risotto

Creamy dreamy risotto with dried chanterelles, caramelised onions, freshly grated parmesan and earthy and sweet mushrooms directly from the forests of Sweden. (Makes 2 large main course servings)

Grilled Moroccan Chicken and Pine Nut Quinoa

Aromatic Moroccan spiced infused chicken, grilled to perfection, and sliced on top of fresh lemon and cumin scented pine nut quinoa. Quick, easy on your plate in 30 minutes and is a perfect refreshing summertime meal!

3 Cheese Spinach Ravioli and Sage Butter Sauce

Decadent and velvety smooth cheesy delicious spinach ravioli, stuffed with three different kinds of cheese inside tender home made pasta and drizzled with a sage butter sauce. Recipe adapted from Mario Batali  and Tyler Florence

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