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MAINS

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Plant-based

Gluten-free

Dairy-free

Egg-free

Nut-free

Soy-free

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new this month

A square image showing a cut loaf of banana bread front on. A pink flower fills the background.

Tahini Banana Bread | Gluten Free

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Meet Gabby

I’m a degree qualified Naturopath/Nutritionist (BHSc Nat) and also hold a Diploma of Sustainable Living. I absolutely love to cook too, and the recipes you’ll find here use simple everyday ingredients to help you create colourful, nourishing meals that support your health and wellbeing. Even the treats and desserts! Cooking for food intolerances? No problem, there’s plenty here to entice you.

About Gabby

Connect with me

Join me on social media for regular recipe updates and outings in Sydney!

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Quick and Easy Recipes

Easy Recipes

A square image showing a close up of tzatziki sauce in a bowl that has been drizzled with olive oil and sprinkled with dill.

Easy Tzatziki Recipe

Chickpea Flatbread

Savoury Oats

Homemade Chocolate Spread

Garlic Fermented In Honey

An easy and delicious ferment to make that’s great to use in recipe and doubles as a home remedy for cold and flu season.

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Plant-Based Recipes

Baked Falafel

Whole Roasted Cauliflower

A square image showing a close up of deep pink quince paste cut into squares and sitting on a cheese board. It's surrounded by cheese, crackers, nuts and dried fruit, as well as berries.

Quince Paste (Dulce de Membrillo)

A square image of a single lemon curd muffin topped with more curd and freeze dried strawberries. Other muffins are surrounding it on the edges of the table but these are out of focus.

Lemon Curd Muffins

Preserve The Season

Fermenting and Preserving Recipes

Various coloured, pickled eggs are sitting on a white plate, some in egg cups. They are yellow, pink, and purple. A few mini chocolate easter eggs have been scattered on the table behind the dish.

Homemade Pickled Eggs

Oven Dried Tomatoes

Red Cabbage Sauerkraut

Cultured Butter

Acknowledgement of Country

I acknowledge the Gadigal people of the Eora Nation as the traditional owners and custodians of the land upon which Whole Natural Kitchen stands – and recognise their continuing connection to land, waters and culture. I pay my respects to the Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander peoples here today.