The face of the Australian Christmas table is changing with the times as more and more Australians make the switch to vegan and vegetarian diets.

Upton’s Naturals provides a healthy, tasty, vegan alternative for festive dishes with the convenient Jackfruit range.

Known for its fibrous texture, Jackfruit is rich in vitamins, minerals and antioxidants with a texture akin to pulled pork or shredded poultry when cooked. 

There are six flavours in the Upton’s Naturals Jackfruit range: Original, Bar-b-que, Chilli Lime Carnitas, Sriracha, Sweet and Smokey, and Thai Curry. The range is low GI, gluten free and low in saturated fat and cholesterol, and with an RRP of just $8.95 it’s an affordable option for families.

The versatile Upton’s Naturals Jackfruit range is full of possibilities for creating delicious, plant-based meals the whole family can enjoy. Here are six ideas for serving up a festive feast:

  1. Traditional Christmas Dinner
    Original Jackfruit is like a blank canvas to create custom jackfruit dishes. It can be seasoned with classic Christmas flavours and served with roast pumpkin, carrot and minted peas for a traditional festive meal.
  2. Slider Canapes
    Shredded Bar-b-que Jackfruit topped with a tangy slaw in a mini bun is a delicious festive canape option. Or make a full-sized option for a modern Christmas feast.
  3. Jackfruit and Mango Salad
    For a fresh and light summer salad, pair shredded Chilli Lime Carnitas Jackfruit with slices of mango and avocado on crisp iceberg lettuce.
  4. Sriracha Fried Rice
    To bring a taste of Asia to the Christmas table, toss Sriracha Jackfruit through rice for a simple fried rice dish.
  5. Curry Spring Rolls
    Thai Curry Jackfruit is the perfect filling for mouth-watering spring rolls. Break up the jackfruit and mix it with julienne carrots before rolling in spring roll wrappers. Serve with a sweet chilli dipping sauce.
  6. Mexican Tacos
    Mix up the Christmas menu with a Mexican twist and everyone’s favourite dish – tacos. Sweet and Smokey Jackfruit makes the ideal base for a Mexican meal. Add it to tacos with corn and tomato salsa and top with coriander.

You can find even more delicious recipe ideas via @uptonsnaturals Instagram page including the ones featured in the blog image!

Make sure to stock your shelves with this multi-purpose, vegan-friendly meal starter in a variety of flavours and be sure to share these meal ideas with your customers! You can order Upton’s Naturals via our online store 24/7 or give our friendly sales team a call on 1800 787 904. If you haven’t registered for an account yet, you can do so here.

Images sourced from: Artoflightstudio.


Savoury snacks are the emerging fast food category in the global market and banana chips are offering the top performing products a run for their money.

According to MarketWatch, the global market for savoury snacks was valued at $140 billion AUD in 2016 and is expected to reach $203.7 billion AUD by 2023 at a CAGR of 7.20%. 

Asia-Pacific is the fastest growing market, largely driven by changing lifestyles and food consumption habits, the rise in disposable incomes and increasing food convenience.

Various products within the category include potato chips, extruded snacks, nuts, and seeds, traditional snacks, popcorn, and pretzels. 

Potato chips are highest in demand, however, market capturing opportunities include the rising popularity of innovative products with different types of flavours and organic based savoury products. 


Capitalising on low customer loyalty, high shifting habits and consumer demand for innovation in this market, savoury banana chips are beginning to tempt consumer taste buds with a ‘better-for-you’ alternative to regular potato chips. 

What is a savoury banana chip?

The sweet, thick cut varieties may first come to mind, and while some types bear a little resemblance to these, the savoury versions are made from unripe bananas and coated in mouthwatering herbs, spices and natural flavours to cater to consumer demand for more grain free, savoury snacks. And they’re proving very popular! 

According to SPINS Data, Bubba’s Fine Foods ‘Nana Chips have seen 240+% growth in only 7 months at Whole Foods Market and a total of 470% product sales increase in the past year! 


Here at Unique, we distribute two very different types of banana chips as an alternative offering in this rapidly growing market – Bubba’s Fine Foods and Banana Joe’s


Bubba’s Fine Foods was founded by Jared Menzel and Jeff Schmidgall, two former addicts of Doritos & Chex Mix, who switched to Paleo diets to manage their Diabetes & Crohn’s disease.

After a few years of eating grain-free, Jared and Jeff missed the crunchy snacks of their youth. The market didn’t have a solution, so they made it themselves.

The green, low-sugar bananas are kettle cooked and seasoned with real spices and seasonings so they taste like potato chips and satisfy salty snack cravings. Schmidgall, Bubba’s CEO says, “We’re going to get you your naughty taste, but we’re going to do it with really nice ingredients.”

Bubba’s Fine Foods – Key Selling Points

  • Thick cut
  • Loaded with flavour
  • Great grab ‘n go snack pack
  • A natural prebiotic for gut health
  • Vegan 
  • Paleo
  • Grain free
  • Gluten free
  • All natural
  • Non-GMO
  • Cooked in coconut oil
  • No added sugar
  • No soy
  • No dairy


Banana Joe’s Banana Chips are made with sustainably grown green Hom Thong bananas that are finely sliced and seasoned before cooking and tossed with probiotics, offering a first-to-market synbiotic chip with pre- and probiotic benefits for gut health. 

Co-founders, Joe Vachiravich Sirichokvanich and Nat Meechubot are longtime friends who love to eat great food. Nat said “we decided that functional snacks were not so abundant on the market, nor did they offer the same taste as regular snacks—hence, a huge compromise.” So they took it upon themselves to source the finest ingredients and utilise the latest in innovative technology to fill the gap.

The bananas are picked fresh and packed on the same day for extra freshness and 10% of profits go towards small scale farmers in support of organic, sustainable, fair-trade agriculture. 

Banana Joe’s – Key Selling Points

  • Thin & Crispy hand-cut wafer-like slices
  • 1 billion probiotic cultures per pack
  • Full of flavour
  • All natural
  • Cooked in rice bran oil
  • No preservatives 
  • Non-GMO
  • Vegan
  • Gluten free
  • Nut free

Offer your customers a gut-friendly, on-trend alternative and order your banana chips via our online store or give our friendly sales team a call – 1800 787 904. If you haven’t yet registered an account with us, you can do so here.



King Soba is a family business who believe in the principles of healthy eating and sustainable agriculture.

Their wide range of noodles and miso encompasses all tastes and dietary needs with unique flavour combinations.

King Soba noodles are organic, gluten-free and vegan, work in both hot and cold dishes and makes a perfect pasta replacement.

Make sure to top up your stock before you share these delicious ways to embrace the noodle culture with your customers!



This Shiitake Shoyu Ramen, from Shiso Delicious, is a perfect quick lunch with whatever fresh ingredients you have at hand – pak choi can easily be subbed for any greens, thinly sliced cabbage, frozen peas, green beans – anything brightly coloured which cooks fast and is rich in nutrients. And instead of ramen, any of King Soba’s rice noodles work perfectly too.


  1. Break the stem off the shiitake and discard. Add water, shiitake, seaweed, and garlic to a pot, bring to a boil and simmer for 5 minutes.
    In the meanwhile, cook the noodles in a separate pot according to packet instructions. Drain, refresh in cold water and set aside.
  2. After simmering for 5 minutes, remove the shiitake from the pot, slice as thin as possible and return to the soup.
    Grate the ginger coarsely and hand-squeeze its juice straight into the pot. Discard the pulp.
  3. Slice the pak choi lengthways or in big chunks, add to the pot and simmer for another 2-3 minutes until it still has a bite, and the shiitake is soft straight through.
  4. Add shoyu or tamari just before removing the soup from the heat. To serve, add noodles to a deep bowl and pour the hot soup over it. Drizzle a little sesame oil on top, and if desired, chili flakes, sesame seeds, spring onion, and egg.
  5. Enjoy immediately!



This delicious warm zesty noodle salad from the Hemsley sisters is perfect for a light meal that will keep you full without feeling heavy.


  1. Cook your noodles according to the packet.
  2. While the noodles are cooking, chop up, grate or mandolin your vegetables.
  3. On medium heat, dry toast your nuts or seeds in a frying pan or wok until golden brown. Set aside.
  4. Turn the heat up on the pan and add in the coconut oil and red/spring onion. After 30 seconds add your “hardest” vegetables first – this will probably be your carrots – and stir fry on a high heat for two minutes.
  5. Add the rest of the vegetables and stir-fry for a further minute.
  6. Cook your vegetables a little more if you need to, a few tablespoons of water helps to steam them.
  7. Turn off the heat, add the cooked noodles and a splash of Tamari or sea salt to taste and toss.
  8. If using raw leaves, add them now. Spoon over dressing and toss everything together.
  9. Top with toasted nuts and seeds. To keep your salad hot let everyone help themselves from the pan.


  • Fresh herbs – coriander/mint/basil
  • Small handful of any nuts and seeds


  1. 1 lemon or lime, juice and zest
  2. 1 tablespoon toasted sesame oil
  3. 1 crushed garlic clove
  4. Sea salt and pepper to taste
  5. Finely shredded chilli/finely chopped ginger



Noodles don’t have to be served warm! This Summer Noodle Salad from blogger Living Minally is great served chilled on a hot day.


  1. Pour rice vinegar into a small mixing bowl. While whisking rapidly, drizzle toasted sesame oil into the mixing bowl, emulsifying the oil and vinegar.
  2. Add diced shallot, sesame, garlic powder, and red pepper flakes, and whisk until well combined. Set aside.
  3. Chop purple cabbage into thin slices. It’s easiest if you chop the cabbage lengthwise down the middle first, then chop like you would an onion from there. Place chopped cabbage into a large mixing bowl.
  4. Slice snap peas into thirds and add into a large mixing bowl.
  5. Drizzle dressing on top, and mix well to thoroughly coat veggies with dressing.
  6. Cook noodles according to package instructions. Drain and rinse. Add soba noodles into a large mixing bowl with the salad, and mix well to thoroughly coat noodles with dressing and incorporate salad. Plate, garnish with optional greens, and serve!

Authentic flavours from a variety of fresh ingredients bring this delicious noodle stir-fry to life.


  1. Pick the coriander leaves and finely slice the stalks, then keep aside for later.
  2. Peel and finely slice the garlic, then peel and matchstick the ginger.
    Trim and finely slice the spring onions, de-seed and finely slice the chilli and cut the lime into wedges.
  3. Trim, peel and thinly slice the carrots at an angle.
  4. Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the peppers into strips.
  5. Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side.
  6. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
  7. Heat 1 tablespoon of vegetable oil in a large frying pan or wok
  8. Add peppers to the pan and stir-fry for 2 minutes, or until just cooked. Add the coriander stalks, garlic, and ginger and cook for a further minute.
  9. Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm. Stir through the soy sauce, then remove from the heat.
  10. Divide between bowls, sprinkle over the nuts, sliced chilli, and the reserved coriander leaves, then serve with the lime wedges for squeezing over.


Need to get more stock? Or haven’t yet ordered King Soba? Make some shelf space and order online now! These noodles are about to be one of your superstar staples. Not yet registered with us? Apply for a wholesale account here


All recipe images courtesy of Fabulous Foods. 



Allow us to introduce you to the latest hemp products to hit Australian shores – Manitoba Harvest!

The introductory range includes Hemp Bites, Hemp Smoothie Blends, Hemp Toppers and Hemp Hearts straight from the pure Canadian hemp farm to your shelf.

Non-irradiated and non-GMO – this super healthy new range is sure to be a top seller!

Treat your customers to these plant-based hemp seed recipes and show them just how versatile this nutritious seed can be…


Blueberry Hemp Overnight Oats



  • 1 cup fresh blueberries
  • 2 cups almond milk
  • 1/3 cup pure maple syrup
  • 1 tsp. vanilla




  1. Blend wet ingredients until smooth.
  2. In a large bowl combine dry ingredients then stir in blended wet ingredients.
  3. Cover and refrigerate overnight.
  4. In the morning, stir the oats, divide into 4 bowls or mason jars and top or layer each with ½ banana, 2 tablespoons chopped walnuts, ¼ cup blueberries, and 1 tablespoon Manitoba Harvest Hemp Hearts.
  5. Enjoy! The mixture should keep in the fridge for two to three days if you’re meal prepping!



Shaved Brussels Sprouts Salad with Creamy Apple Cider Vinaigrette



  • 450g Brussels sprouts
  • ½ small red onion
  • 1 medium green apple
  • 1 cup pecans, chopped

Creamy Apple Cider Vinaigrette

  • ¼ cup Manitoba Harvest Hemp Hearts
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. filtered water
  • 1 tbsp. whole grain or dijon mustard
  • 1 tsp. maple syrup
  • ¼ tsp. sea salt
  • Pinch black pepper, freshly cracked
  • ½ cup avocado oil

Optional Toppings


  1. Use a food processor, mandolin or sharp knife to shave Brussels sprouts into thin slices.
  2. Slice the onion and apple thinly as well.
  3. Toast pecans in a dry pan over medium-high heat for about 2 minutes, stirring frequently, until fragrant and golden.
  4. In a blender, blend vinaigrette ingredients except for oil, until smooth.
  5. While blender is on low-medium, slowly add oil in a steady stream until completely incorporated. Blend 30 more seconds.
  6. Add all ingredients to a large bowl or zip seal bag and gently toss to combine.
  7. Refrigerate 30 minutes to 1 hour before serving to let the flavours mingle. Can be made up to 1 day in advance.
  8. Top with toppings if you desire!


Hemp Hummus


  • ¼ cup tahini
  • 1 tbsp. Manitoba Harvest Hemp Hearts
  • ¼ cup lemon juice (1 lemon)
  • 1 can garbanzo beans, drain and reserve liquid (a.k.a “aquafaba”)
  • 2 tbsp. of aquafaba or filtered water
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. hemp oil
  • 1 clove garlic
  • ½ tsp. ground cumin
  • ½ tsp. sea salt, or more to taste



  1. In a food processor, blend tahini, Manitoba Harvest Hemp Hearts and lemon juice about 10-20 seconds until smooth and thick.
  2. Add remaining ingredients and blend until smooth, about 2 minutes.
  3. Serve in little jars filled with veggies and sprinkled with hemp hearts for your little ones or in a bowl topped with olive oil, hemp hearts, parsley and paprika. Enjoy!

Hemp Heart Rainbow Toast_Web

Hemp Heart Rainbow Toast



  • 1 slice sprouted whole-grain or gluten-free bread
  • 2 tbsp. plain hummus
  • 1/2 small yellow carrot (sliced)
  • 4 yellow cherry tomatoes (cut in half)
  • ½ small summer squash (sliced)
  • 2 tbsp. sweet corn
  • 1 tbsp. Manitoba Harvest Hemp Hearts


  • 1 slice sprouted whole-grain or gluten-free bread
  • 2 tbsp. guacamole (or simply mashed avocado with a pinch of sea salt)
  • 2 tbsp. micro greens
  • 1 baby cucumber (sliced)
  • 2 tbsp. green peas
  • 1 thin slice of lime
  • 1 tbsp. Manitoba Harvest Hemp Hearts


  • 1 slice sprouted whole-grain or gluten-free bread
  • 2 tbsp. beet hummus (homemade or store-bought)
  • 2 small radishes (sliced)
  • 5 edible flowers
  • 3 tbsp. red cabbage
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. Manitoba Harvest Hemp Hearts


Toast the sprouted bread and spread on a layer of hummus; then top with remaining ingredients and sprinkle on Manitoba Harvest Hemp Hearts, enjoy!

Toast the sprouted bread and spread on a layer of guacamole; then top with remaining ingredients and sprinkle on Manitoba Harvest Hemp Hearts. Before eating, squeeze the lime wedge over the toast and enjoy!

To marinate the cabbage, shred red cabbage and place in a small dish with 1 tablespoon apple cider vinegar, cover and let set in refrigerator overnight. Drain well before placing on toast. Toast the sprouted bread and spread on a layer of beet hummus; then top with remaining ingredients and a sprinkle of Manitoba Harvest Hemp Hearts. Enjoy!

These recipes are provided courtesy of Manitoba Harvest – the world’s largest manufacturer to grow, manufacture and sell their own hemp products. We kindly ask that you acknowledge them with a link to their site if you choose to repurpose these recipes.

Not yet stocking their amazing, 100% pure Canadian hemp range? Order stock via our online store today! Haven’t registered with us? Create an account here.



Upton’s Naturals come in 5 different flavours as well as a natural variety so customers can create quick and easy meals with traditional flavours they love. Tempt your customers by having these mouth-watering recipes on hand when they ask how to use the jackfruit range.



Thai Curry Fresh Rolls


12 rolls

Prep time

30 minutes

Cook time

10 minutes


Thai Curry Jackfruit


  • 2 small bundles rice vermicelli
  • 4 spring onions, sliced
  • 2 carrots, peeled and julienned
  • 1 cucumber, peeled and julienned
  • 1 bunch fresh basil, chopped
  • 1 300g package Upton’s Naturals Thai Curry Jackfruit
  • 3-4 tablespoons white and/or black sesame seeds, toasted
  • 12 rice paper wrappers


  1. Bring a pot of water to a boil. Cook the vermicelli for 3-4 minutes until tender, or according to the package directions. Drain and set aside.
  2. Assemble your vegetables and fresh basil. Heat up the jackfruit in a small saucepan or skillet. Fill a large, shallow bowl with warm water.
  3. To roll, dip a rice paper wrapper in the bowl of warm water. Remove immediately and place on a flat surface. Fill with your preferred mixture of vermicelli, spring onions, carrots, cucumber, basil, jackfruit, and/or sesame seeds. Don’t worry about overfilling the wrapper; rice paper is sticky and will keep the filling contained. Roll the wrapper like a burrito, then place on an oiled plate. Sprinkle with toasted sesame seeds.
  4. Serve with your favourite prepared dipping sauce such as garlic chili sauce, or a simple mixture of soy sauce and sesame oil.




Bar-B-Que Jackfruit Soul Bowl


4 bowls

Prep time

60 minutes

Cook time

20 minutes


Bar-B-Que Jackfruit


  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 bunch kale, chopped into bite-sized pieces
  • 1 300g package Upton’s Naturals Bar-B-Que Jackfruit
  • 4 cups cooked quinoa or rice
  • 1 400g can black or kidney beans
  • 2 cups steamed broccoli florets
  • 2 cups steamed cauliflower florets


  1. Heat the olive oil in a large skillet. Add the onion and sauté for 2 minutes. Add the kale and cook until the kale is wilted.
  2. Heat the jackfruit in a saucepan or in the microwave.
  3. To assemble bowls, place 1 cup quinoa or rice in each bowl. Top with a portion each of kale and jackfruit, 1/3 cup beans, and 1/2 cup each broccoli and cauliflower florets.




Jackfruit Pad Thai


4 servings

Prep time

60 minutes

Cook time

20 minutes


Chili Lime Carnitas Jackfruit



  • 2 tablespoons tamarind paste
  • Juice of 2 limes
  • 1/3 cup tamari
  • 1/3 cup coconut palm sugar
  • 1/2 teaspoons fresh chilli, or to taste


  • 1/2 cup chopped peanuts
  • 1/3 cup sliced spring onions
  • Lime slices


  1. Soak noodles in a large bowl of hot water for 30 minutes to 1 hour, or until the noodles are softened. Mix together all of the sauce ingredients in a small bowl.
  2. Heat the peanut oil in a large wok or skillet and stir-fry the noodles for 2 minutes. Add the garlic, spring onions, and jackfruit, then stir in sauce. Cook for another 4-5 minutes, adding the bean sprouts in the last minute.
  3. Plate the Pad Thai and garnish with chopped peanuts, sliced spring onions, and lime slices.





Mango Lime Jackfruit Tacos


10 tacos

Prep time

20 minutes

Cook time

10 minutes


Chili Lime Carnitas Jackfruit


  • 1 300g package Upton’s Naturals Chili Lime Carnitas Jackfruit
  • 1-2 tablespoons chopped cilantro
  • 1 mango, sliced 1 avocado, sliced
  • Juice of 1 lime
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 spring onions, sliced
  • Corn or flour tortillas


  1. Heat jackfruit in a saucepan or in the microwave.
  2. Combine cilantro, mango, avocado, lime juice, chili powder, and cumin in a medium bowl, stirring to coat.
  3. Assemble tacos by placing 2-3 tablespoons jackfruit on a taco, then topping with 2 tablespoons of the mango lime mixture on top. Garnish with sliced spring onions. Repeat for each taco, and serve immediately.

Upton’s Naturals’ food products can be stored directly on the shelf, saving you precious fridge space for more perishable items, and allowing you to place Upton’s Naturals right alongside legumes and other vegan-friendly, pantry staples for quick and easy meals.

Re-stock your shelves with Upton’s Naturals jackfruit and ready-to-eat vegan meal kits via our online shop. If you haven’t yet got an account with us, you can register here.

Hemp Food Recipes



Hemp Coconut Smoothie Bowls


1 cup coconut milk (from a can, or coconut milk beverage from a carton)
2 cups frozen strawberries
2 large ripe bananas
1 tbsp. hulled hemp seeds

Optional: Fresh brown coconuts (To halve & pour smoothie bowl into! A bowl works too!)


Edible flowers
Unsweetened coconut flakes
Buckwheat groats
Hulled hemp seeds


Carefully break two coconuts in half and empty out the coconut water, save if you can. If you cannot find coconuts, a bowl works too!

In a blender add the coconut milk, frozen strawberries, bananas, and one tablespoon of  hemp seeds.

Blend on high for about 1 minute, until thick and creamy.

Pour smoothie base in the coconut halves and top with raspberries, edible flowers, coconut flakes, buckwheat groats and more hulled hemp seeds , serve immediately & enjoy!

Sweet Cranberry Hemp Bars

Hemp Food Recipe Sweet-Cranberry-Hemp-Bars


1 3/4 cups gluten-free oats (or organic oats)
1/3 cup gluten-free flour (or whole wheat flour)
1/3 cup hulled hemp seeds
3/8 teaspoon guar gum (or xanthan gum)
1/4 teaspoon fine sea salt
6 tablespoons coconut oil
6 tablespoons coconut nectar
1/4 cup dried cranberries


Preheat over to 160c. Line an 20 x 20 cm square pan with parchment paper, with a little extra over the side.

Mix together all dry ingredients  – oats, flour, hulled hemp seeds, guar gum (or xanthan gum) and salt in a large bowl.

Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 45 seconds and stir to combine. Pour the coconut oil mixture into the oat mixture. Fold in the dried cranberries.

Spoon the batter into the prepared pan and smooth it into the corners and the side evenly.

Bake for 25 minutes (rotate the pan from front to back halfway through baking).

Transfer the pan to a wire rack to cool for 15 minutes and then put in the freezer for an hour before cutting into 16 bars.


Basil Hemp Dipping Sauce

Hemp Food Recipe


1/2 cup soaked cashews
1/4 cup water
6 fresh basil leaves
1 garlic clove
2 tablespoon lemon juice
2 tsp red wine vinegar
1/2 tsp sea salt
2 tbsp  hulled hemp seeds
2 tbsp hemp oil


Blend all ingredients in a blender until smooth. Use as a dip for veggies or crackers.

Hot Detox Hemp Burgers

Hemp Food Recipes


1 cup raw cashews
2 cups filtered water, for soaking the cashews
2 tbsp. ground flaxseeds (freshly ground if possible)
1⁄4 cup filtered water, for soaking the flaxseeds
1⁄4 cup chopped red onion
1 cup hulled hemp seeds
1⁄2 cup raw sunflower seeds
3 tbsp. coconut aminos (or gluten-free tamari sauce)
1 tbsp. dried basil
1 tsp. pink rock or gray sea salt
1 1⁄2 cups kasha (toasted buckwheat groats)
2 cups grated carrots or unpeeled sweet potatoes (using a food processor)

Optional Booster:

1⁄2 cup dried cranberries (sweetened with apple juice)


In a small bowl, soak the cashews in 2 cups water for 1 hour. Drain well.

In another bowl, combine the ground flax and 1⁄4 cup water and set aside for about 5 minutes until it gels.

Preheat the oven to 150°C, and line 2 baking sheets with parchment paper.

Using a food processor, puree the soaked cashews until smooth.

Add the flax and the remaining ingredients, except for the kasha and carrots, and process until well combined. Then add the kasha and carrots, and the dried cranberries if using, and pulse, to avoid overmixing, until the mixture starts to form a ball.

Using your hands, shape the mixture into patties (about 1⁄4 cup each).

Place the patties on the baking sheet and bake for 25 minutes, flipping halfway through. Makes 16 patties. Will keep for up to 4 days in the fridge or up to 3 months in the freezer.


Unique sells the following hemp food brands – Hemp Foods Australia, Sani Hemp and EM Superfoods. For more information on these brands and the products they offer, contact us, or add them to your online order here.



Vegan Protein Patty Powers to The Top!


The latest product to be added to the range – Monica’s Mixes Protein Patty Mix has taken Australian consumers by storm and has quickly become the range favourite!

It’s not a surprise that this new product is selling so incredibly, being the very first and only of its kind in Australia.

The new Protein Patty Mix isn’t just full of protein, with a massive 18.4g per serve, but it’s also nutrient-dense, vegan, gluten-free, nut-free, soy-free and only requires water to be added.

The mix contains nutritious chia, flax, coconut and superior-quality pea protein.

High-protein, high-fibre patties in just 5 minutes flat – the mix is revolutionising vegan meat-alternatives!

The 400g mix is a very generous size, making 12 x 80g serves per packet once prepared! At just $14.95 RRP, that’s a tiny $1.25 per serve for a nutritious, speed-scratch meal.

There’s just too many USPs for customers not to want them.

Monica’s Mixes also successfully market their products to consumers by offering irresistible recipe ideas using the range. Check out their incredibly lip-smacking recipe library here. The Protein Patty Mix is no exception, with delicious recipes available for customers to experiment with.

Each recipe is selectively created by Author, leading Australian gluten-free Chef and face behind Monica’s Mixes, Monica Topliss, to ensure it’s nutritious, incredibly tasty and super easy.

The mix can be used to easily create vegan-friendly, delicious burgers, patties
or balls.

Customers can opt for her simple suggestions like these:

> Add grated carrot or zucchini to make the mixture go further and add a different texture.
> Add Moroccan spices and serve with yoghurt and warm flatbread.
> Top with smashed avocado, crumbled feta and sliced ripe tomatoes.
> Add some green curry paste and serve Thai ‘fish’ cake style with a sweet/spicy dipping sauce.

Or they can choose to follow one of her more structured, but still super simple, recipes.

Here are a couple of the most-loved recipes using the new Monica’s Mixes Protein Patty Mix.

Pasta Napoli with Olive Balls

Monica's Mixes vegan protein patty

Prepare the Olive Protein Balls
1 cup Monica’s Mixes Protein Patty Mix
1 ½ cup water
¼ cup chopped green or black olives

Mix all ingredients together, leave for 20 minutes.
Shape into 20 balls and shallow fry for 6 minutes, rolling to cook each side.
You can also cook balls in a moderate oven for 15 minutes.

Ready the Rest
Cook your favourite gluten-free pasta. Mix your favourite tomato pasta sauce with a tin of lentils. Add the olive balls.

Divide the pasta into two serving bowls. Top with olive ball Napoli sauce. Garnish with fresh parsley and cashew parmesan.

Portobello Protein Burger

Monica's Mixes Vegan Protein Patty


Make the burger patties 
1 cup Monica’s Mixes Protein Patty Mix
1 ½ cups water
Stems from 4 large, flat mushrooms, chopped.
Heat oven to 180C. Mix all ingredients together, leave sit for 10 minutes. Shape into 2 burgers.

Make the mushroom buns
Place the burgers and the mushroom stem-side-down on a tray. Brush with olive oil and bake for 15 minutes or until patties are cooked. Cool mushrooms on paper towel to catch excess moisture.

Build burgers
Start with a mushroom, add a protein patty and build it up… grilled eggplant and zucchini, vegan mayo, cashew cheese and loads of leafy greens. Maybe some avocado!

Find these, as well as many more recipes, using the new Protein Patty Mix here and share them with your customers to further boost sales of the in-demand Monica’s Mixes Protein Patty Mix!

Add this hot new product to your Unique online shop order here or if you’re a retailer that doesn’t already have access to our thousands of wholesale products, you can easily get started here.

Luke Hines’ In-Store Tasting Recipe to Sell


His decadent dark chocolate mousse will get your in-store tastings capturing consumers and selling not just one product, but multiple and from different categories.

His involvement in Skin B5, the leading natural acne care range, as well as being a well-recognised healthy eating ambassador has made him iconic for not just the health food channel but also the natural skin care channel. He has a huge audience and is influential to many in Australia. Luke’s Instagram following has grown to over 57.6 thousand.

Luke has always pushed to consumers that healthy skin comes when consuming nutritious ingredients through food and through the skin.

His below recipe has turned a delicious, decadent, traditionally sugar and fat filled dessert into a nutritiously satisfying, perfect companion selling, in-store tasting tool, that treats the skin from within.

Made with pantry staples from Power Super Foods, The Whole Foodies, Pure Food Essentials and Merito using a NutriBullet and coupled with the opportunity to promote Skin B5, try it as your next tasting and encourage sales from multiple categories.

Have the recipe, ingredients and tools needed in stock and marketed together, ready for consumers to snap up.

Read more about Luke’s journey with Skin B5 here.




8-10 medjool dates

1 can (270ml) Merito coconut cream

2 large avocados, ripe and soft

1 cup Power Super Foods organic raw cacao powder

¼ cup The Whole Foodies raw honey

1 tsp. vanilla bean powder

2 tbls Power Super Foods cacao nibs to garnish (optional)

½ cup raspberries, fresh or frozen, to garnish (optional)



1. Soak dates in warm water for 30 minutes and then drain.

2. In a NutriBullet, combine the dates and coconut cream and blitz until really well combined. The dates should be broken down and pasty.

3. Add in the avocados, raw cacao powder, raw honey, cinnamon and vanilla bean.

4. Blend and blitz on high until really well combined.

5. Serve in your desired sized glasses and if desired garnish with raw cacao nibs and raspberries.

6. Refrigerate for 30 minutes to chill and firm the mousse.

7. Serve and sell!


Remember to have your stock filled up to maximise the benefits of doing an in-store promotion.

Easily order online, or if you don’t have access yet, just let us know what you need and we’ll sort it all out for you. You can contact us here.

Green Banana Flour Goes Festive


Your customers have seen green banana flour in the spotlight and you’ve shared the amazing adventures of resistant starch with them, so they know the incredible health benefits it holds. So now it’s time to let them feast and discover just how tasty green banana flour can be!

What about the customers who aren’t so thrilled with the flavour of bananas? Not a problem! Natural Evolution’s green banana flour can replace other flours easily and does not add a banana flavour, but more of a wholesome, earthy flavour. This mixes perfect with spices and dried fruits – all of which spells out ‘festive goodies’!

These festive recipes are sure to tantalise your customers taste-buds and leave their guests wanting more!



Green banana flour - Ginger bread recipe

Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
2 eggs, separated
1 cup of Natural Evolution Ultimate Gluten Free Baking Flour (green banana flour)
1 cup rice flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
2 tsp xanthan gum

Optional: icing, smarties to decorate

1. Preheat oven to 180°C. Prepare two baking trays with baking paper.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
3. Add the golden syrup and egg yolks, beat until combined.
4. Stir in the flours, ginger, mixed spice, bicarbonate of soda and xanthan gum.
5. Turn onto a piece of baking paper and knead until smooth.
6. Press dough into a disc. If dough seems hot, refrigerate for a couple of minutes.
7. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick.
8. Use your favourite shape cookie cutters and place on trays about 3cm apart. Repeat step 6-7 with any excess dough.
9. Bake in oven for 10 minutes or until brown.
10. Remove from oven. Transfer to a rack to cool.
11. Decorate or enjoy as desired!

AND for a decadent, moist and full-flavoured pudding that’s gluten free, grain free and dairy free, your customers will love this Christmas pudding recipe!


Green banana flour recipe - Christmas cake

375g raisins, roughly chopped
375g sultanas
250g currants
200g dried apricots, roughly chopped
150g pitted prunes, roughly chopped
1 cup orange juice
½ cup ‘fruits of the forest jam’ (any dark berry jam will work)
1 tbs ground cinnamon
1 tbs ground nutmeg
1 tbs mixed spice
4 eggs, at room temperature
250g coconut oil, melted, cooled
4 tbs coconut oil
1 cup soft brown sugar
1 1/4 cups of Natural Evolution Ultimate Gluten Free Baking Flour (green banana flour)
2 tsp bicarbonate of soda

1. Place dried fruit, orange juice, jam and spices into a bowl. Mix well. Cover. Stand overnight, stirring occasionally.
2. Using coconut oil , grease a 10-cup capacity pudding basin. Refrigerate for 15 minutes. Brush with oil again. Line base of bowl with baking paper.
3. Whisk eggs and 250g oil together.
4. Add to fruit mixture with sugar. Add flour, remaining 4 tbs coconut oil and bicarbonate of soda over fruit mixture.
5. Stir with a wooden spoon to combine. Spoon into prepared basin.
6. Cut 1 large sheet of foil and 1 large sheet of baking paper.
7. Lay paper over foil. Make a 3 cm pleat in the middle. Place, paper-side down, over pudding. Secure with string or use pudding lid to lock down.

You can cook either on stove top or slow cooker. The slow cooker is easier and less checking has to be done.

8. Place pudding basin into crock pot and fill 3/4 the way up with water. Turn on high for 5-7 hours.
9. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve as desired. Alternatively, cool completely then store.

8. Place an upturned saucer into the base of a large, deep saucepan. Place basin onto saucer.
9. Pour hot water into saucepan so it comes one-third of the way up the side of the basin.
10. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to low.
11. Keep checking water level because the water can evaporate and may need to be topped up.
12. Simmer for 5 hours or take off lid and check with a skewer. Take care as it will be very hot.
13. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve as desired. Alternatively, cool completely then store.

NOTE: Mixture can also be used to make individual puddings. Grease cupcake pans, pour in mixture and bake 180C for 30-40mins.


If you’re not already one of our 8,000 amazing retailers, it’s quick and easy to get access to our fast-selling products. Contact us to find out how.