Once upon a time, a group of Aussie wellness lovers built a wooden beach-side caravan, sustainably and from scratch. From it, they sold organic plant-based smoothies and raw desserts in their seaside town of Barwon Heads. Leading the endeavor was Aussie native, Harriet Birrell.

The cozy caravan no longer exists but in it’s place, Harriet runs Natural Harry, the popular Australian lifestyle brand that includes two beautiful self-published recipe books overflowing with delicious plant-based recipes, an online shop that sells natural body products, low-waste lifestyle solutions and ethical small-batch clothing.

Harriet’s most recent cookbook, Whole by Natural Harry, is home to the obsession-worthy recipe below. When we’re not meal prepping for the week, we love to whip up this quick and nourishing seasonal dish. Learn how to make it for instant Aussie feels…

When you are craving something green, nourishing and satisfying, give this recipe a go. I love it for its balanced flavors and earthy textures. You can make it using broccoli, cauliflower, romanesco or even a combination of the three. I have used my favorite spices and herbs in this dish. But use what you have on hand and what is in season. This bowl makes the most delicious quick lunch or dinner!

Serves 2


1 head (about 1 lb 9 oz) broccoli, cauliflower or romanesco
1 tsp ground turmeric
1 tap ground cumin
3 garlic cloves, minced
2 3/4 oz mushrooms, sliced
2 tsp thyme
2 tsp beetroot (beet) sauerkraut
2 Tbsp hummus

To serve:
1 Tbsp coconut aminos
1 tsp fresh thyme
1 tsp flat-leaf (Italian) parsley


Heat non-stick frying pan on low.

Pulse the broccoli, spices and half the garlic in a food processor until a rice-like texture is achieved. Transfer to the frying pan and sauté until warmed through.

In a separate pan sauté the mushrooms, thyme and the remaining garlic until cooked through.

Spoon the broccoli ‘rice’, mushrooms, sauerkraut and hummus into a bowl, sprinkle with the coconut aminos and fresh herbs and enjoy!

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