What are the opening hours?

Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

Pureharvest

Home
Australia
Drouin, VIC
Pureharvest

Pureharvest is an Australian owned and run manufacturer that specialises in organic and natural food products.

Find us in supermarkets and independent health food stores in Australia and a number of countries internationally. Customer service and general enquiries please email info@pureharvest.com.au

23/12/2025

The ULTIMATE festive cherry treats 🍒 you can make these in advance at store in the fridge ready for any unexpected guests this silly season. Also perfect for gifting 🍫

Chocolate Cherry Bites

Ingredients
Base
1 cup coconut flour
1/2 cup cashew butter
1/3 cup rice malt syrup
1/2 tsp sea salt
1/2 tsp vanilla
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup frozen cherries
1 tbsp PureHarvest rice syrup
1 tbsp chia seeds

300g dark chocolate
1 tbsp coconut oil
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Directions
Mix the base ingredients together in a bowl until well combined.
Press into your desired moulds.
Heat the cherries in a pot over medium heat until soft, blend with an immersion blender or regular blender then add chia seeds and syrup and allow to set for 5-10 minutes.
Top the base with the cherry jam, place in the freezer to harden (1-2 hours).
Melt the dark chocolate and coconut oil, then dip the bites into the chocolate, I like to double dip then drizzle some more over the top. Optional to top with some rose petals.
Keep in the fridge, and enjoy!!

18/12/2025

Healthy Christmas Side Dishes… Quinoa Crunch Salad
This colourful salad is the perfect side to whip up and bring to your next festive gathering

Recipe
Serves; 3
Time; 20 minutes

Ingredients
1 1/2 cups cooked quinoa 1 cup frozen edamame (not in the shell)  2 cups shredded red cabbage 2 cups finely chopped kale 1 cup shredded carrot ¼ cup chopped scallions ½ cup chopped coriander 1 cup chopped roasted cashews

Dressing;
1 tbsp miso paste
2 tbsp rice wine vinegar
2 tbsp tamari
3 tbsp rice malt syrup
1 tbsp toasted sesame oil
1 tsp fresh ginger, minced
Juice 1/2 lime

Directions
Add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.
Prepare the other veggies. Shred the cabbage, finely chop the kale, grate the carrot and chop the scallions and coriander.
Add all the salad ingredients into a bowl and toss to combine, save some peanuts for garnish.
For the sauce, Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.
Drizzle 1/2 of the sauce over the salad, and toss to combine. Top with some extra peanuts and chilli flakes.

11/12/2025

Fun festive drinks 👏🤗

Chocolate Peppermint Smoothie

Ingredients:
1 cup unsweetened almond milk
1 frozen banana
2 tablespoon raw cacao powder
1 medjool date
1/4 cup plain coconut yogurt
1/4 teaspoon peppermint extract
1 tablespoon chia seeds
1 scoop chocolate protein powder (optional)
Ice cubes (as needed)

Instructions:
Add all ingredients to a blender.
Blend on high speed until smooth and creamy.
Adjust consistency with ice or more almond milk if needed.
Pour into a glass and enjoy immediately.
Top with some crushed candy canes for a festive flare.

06/12/2025

Healthy Christmas Sides… Delicious, nutritious plant based sides to whip up for a BBQ or to include in a Christmas lunch menu this silly season.

Vegan Scalloped Potatoes

Ingredients:
4 large potatoes, thinly sliced
1 leek, thinly sliced
2 cups Put Harvest unsweetened soy milk
1/4 cup nutritional yeast
2 tablespoons tapioca flour/cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tsp sea salt
Black pepper to taste
1/2 cup plant based mozzarella (optional)
Fresh parsley for garnish (optional)

Instructions:
Preheat your oven to 180C.
In a large baking dish, layer the thinly sliced potatoes and leek.
In a bowl, whisk together the plant-based milk, nutritional yeast, flour, mustard, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper.
Pour the plant-based milk mixture over the potatoes and onions in the baking dish, making sure to coat them evenly.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
Once cooked, remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh parsley, if desired, and enjoy!

02/12/2025

Iced Gingerbread Latte!! The festive drink you didn’t know you needed!! So simple and so delicious to enjoy in the Aussie summer sun this silly season 👏🤗

27/11/2025

Healthy Christmas Side Dishes

Balsamic roasted carrots with whipped yogurt sauce

Ingredients
400g carrots
2 garlic clove
Small bunch fresh rosemary
3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp rice malt syrup
!/4 tsp sea salt

1 cup greek/coconut yogurt
Juice 1 lemon
1/2 tbsp apple cider vinegar
1/2 tsp sea salt
Black pepper to taste
1/4 cup fresh herbs (parsley/dill;/chives/basil)

Directions
Preheat oven to 180C.
If the carrots are on the bigger size, slice them lengthways and then in quarters lengthways.
Add the olive oil, vinegar, syrup and sea salt in a jug and whisk to combine. Add the carrots to a baking tray and pour over the sauce, and toss with your hands to coat all the carrots. Add in the garlic with their skin still on and the rosemary. Bake in the oven for 20-25 minutes, or until golden and caramelised.
Add all the yoghurt sauce ingredients into a bowl except the herbs, remove the skin from the roasted garlic and add in to the bowl as well. Mix well until smooth. Chop the herbs up small and stir through the sauce.
To serve, spread out the sauce on a serving platter the top with the roast carrots. Top with some extra fresh herbs.

20/11/2025

Festive foodie gifting ideas 🎁 🎄

Gingerbread Caramel Chocolate Slice

A festive, healthier version of a classic dessert that combines warming gingerbread spices with decadent caramel and dark chocolate layers.

Ingredients:
Base Layer:
1 cup oat flour
1/2 cup almond flour
1/4 cup + 1tbsp coconut oil, melted
1 tsp vanilla extract
1 tbsp molasses
1 tbsp rice malt syrup
1 tbsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg

Caramel Layer:
1/2 cup PureHarvest rice malt syrup
1/4 cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla extract
Pinch of sea salt

Chocolate Layer:
1 cup dark chocolate chips (dairy-free)/ 200g dark chocolate
2 tbsp coconut oil
Gingerbread cookies (optional)

Instructions:
Preheat your oven to 175°C and line an 8x8-inch baking pan with parchment paper.
In a mixing bowl, combine rolled oats, almond flour, coconut oil, vanilla, molasses, rice malt syrup and spices. Mix until well combined.
Press the mixture firmly into the prepared baking pan to form an even layer. Bake for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool completely.
For the caramel, add all the ingredients into a bowl and whisk until smooth.
Spread the caramel mixture evenly over the base layer.
Freeze for 30-60 minutes to set the caramel.
Melt the chocolate and coconut oil together using a double boiler method.
Pour the melted chocolate over the caramel layer and spread evenly.
Top with some crumbled gingerbread cookies (optional).
Refrigerate for 15-20 minutes or until completely set.
Cut into squares and serve.

Store in an airtight container in the refrigerator for up to a week.

07/11/2025

Homemade Dark Chocolate Bounty Bars 🥥 🍫 recipe 👇

As we head into the festive season expensive store bought chocolate selection boxes are beginning to dominate our supermarket shelves. Why not bypass all the extra additives and preservatives and make your own. Perfect for having on hand as a tasty treat or for gifting to friends and family this upcoming holiday season !! Recipe below

No Bake Bounty Bar

Ingredients:
1 1/2 cups desiccated coconut
1/4 cup coconut oil, melted
1/2 cup Pureharvest rice syrup
1/3 cup coconut cream
1/2 teaspoon vanilla extract
Pinch sea salt

1 cup dark chocolate chips 200g dark chocolate

Instructions:
In a mixing bowl, combine shredded coconut, melted coconut oil, rice syrup syrup, and vanilla extract. Mix well until all ingredients are combined.
Line a small baking dish with parchment paper. Press the coconut mixture firmly into the dish, spreading it evenly.
Place the dish in the freezer for about 15-20 minutes, or until the coconut layer is firm.
While the coconut layer is setting, melt the dark chocolate chips in a microwave-safe bowl or using a double boiler.
Remove the dish from the freezer and pour the melted chocolate over the coconut layer, spreading it evenly.
Return the dish to the freezer for another 10-15 minutes, or until the chocolate is set.
Once set, remove from the freezer and cut into bars.
Store the bars in the refrigerator to keep them firm.

06/11/2025

EASY FAKE-AWAY Pad Thai 🇹🇭 At the end of a busy week nothing beats a simple noodle dish that will deliver all the flavour without the extra additives and sodium that comes with take-away.

Made using our organic gluten free tamari it’s the perfect end to a busy week. Recipe below 👇

Pad Thai with Tofu

Ingredients:
8 oz rice noodles
14 oz firm tofu, pressed and cubed
2 cups bean sprouts
1 red bell pepper, thinly sliced
2 carrots, julienned
4 green onions, chopped
1/4 cup crushed peanuts
1/4 cup fresh cilantro, chopped
2 tbsp coconut oil
Lime wedges for serving

For the sauce:

1/4 cup PureHarvest organic tamari
3 tbsp (about 2 limes) lime juice
2 tbsp maple syrup
2 tbsp rice vinegar
1 tbsp sriracha (adjust to taste)
1 tbsp unsweetened peanut butter 
Instructions:
Soak rice noodles in warm water according to package instructions. Drain and set aside.
In a small bowl, whisk together all sauce ingredients. Set aside.
Heat 1 tbsp coconut oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown. Remove from pan and set aside.
In the same pan, heat the remaining 1 tbsp coconut oil. Add bell pepper and carrots, stir-fry for 2-3 minutes.
Add drained rice noodles and sauce to the pan. Toss everything together and cook for 2-3 minutes until noodles are tender.
Add bean sprouts, green onions, and cooked tofu. Stir-fry for another 1-2 minutes.
Remove from heat and stir in half of the crushed peanuts and cilantro.
Serve hot, garnished with remaining peanuts, cilantro, and lime wedges.

30/10/2025

Current obsession… Veggie Loaded Tofu Stir-fry with miso almond sauce, it hits all the tastebuds 😋 Super simple and a great midweek lunch or dinner option

Tofu Stir-Fry with a Miso Almond Sauce

Ingredients:
1 block firm tofu, pressed and cubed
2 cups purple cabbage, shredded
2 cups broccoli florets
1 cup kale, shredded
2 cloves garlic, minced
1 tbsp grated ginger
1 red chilli, diced -
Salt and pepper to taste

For the AlmondTamari Sauce:
1/4 cup almond butter
1 tbsp miso paste
2 tbsp PureHarvest Organic tamari
1 tbsp maple syrup
1 tsp sesame oil
1 tbsp rice wine vinegar
2-3 tbsp water (to thin)

Instructions:

In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
Heat oil in a large wok or skillet over medium-high heat
Add tofu cubes and stir-fry for 3-4 minutes until golden, add a dash of tamari at the end for flavour.
Add minced garlic, chilli and grated ginger, sauté for 1 minute until fragrant.
Add broccoli florets. Stir-fry for 3-4 minutes until vegetables start to soften.
Add purple cabbage and kale, and fry for a few minutes until they soften.
Serve in bowls.
Pour the almond tamari sauce over the stir-fry and toss everything together until well coated.
Season with salt and pepper to taste.
Serve hot, garnished with sesame seeds or chopped green onions if desired.

28/10/2025

The temperatures across Australia are heating up, with some unseasonably hot days happening. Cool down with these SUPER SIMPLE, good for you homemade ice creams. Packed full of flavour and nourishing ingredients, they will hit the spot in those warm days 🍦 🍫 ☀️

Chocolate Avocado Fudgsicles

Ingredients:
1 ripe avocados
1/4 cup unsweetened cocoa powder
1/3-1/2 cup rice malt syrup
1/2 cup unsweetened coconut cream
1 tsp vanilla extract
1/4 tsp salt

Instructions:
Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
Add cocoa powder, rice malt syrup, coconut cream, vanilla extract, and salt to the blender.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust sweetness if desired by adding more rice malt syrup.
Pour the mixture into popsicle moulds.
Insert popsicle sticks and freeze for at least 4 hours or overnight.
To remove, run the moulds under warm water for a few seconds and gently pull out the fudgsicles.
I like to top mine with some cacao nibs.

23/10/2025

Spring recipe ☀️

This vibrant Miso Sweet Potato Nourish Bowl is the ultimate feel-good meal — colourful and packed with plant-based goodness. Perfect for meal prep or a wholesome weeknight dinner, it’s comfort food that leaves you feeling energised and nourished from the inside out.

Ingredients

FOR THE MISO SWEET POTATO

1 large sweet potato
1 Tbsp miso
1 Tbsp sesame oil
1 Tbsp maple syrup
1 Tbsp Pureharvest Organic Tamari
FOR THE REST OF THE BOWL

Brown rice
Peas
Avocado
Broccoli
Sauerkraut
DRESSING

3 Tbsp tahini
1 Tbsp miso
1 Tbsp Pureharvest Organic Tamari
1 Tbsp Pureharvest Organic Rice Syrup
1/2 Tbsp rice wine vinegar
1-2 Tbsp warm water to thin
Instructions

Pre-heat oven to 180C.

Chop up the sweet potato into cubes. To bake without oil, steam or boil the sweet potato first for 10 minutes and then place on a baking tray over parchment paper with a sprinkle of salt and pepper. Bake for about 15 more minutes until sweet potato is tender.

Whilst the sweet potato is baking, mix all the sauce ingredients together in a bowl.

Pour the sauce over the sweet potato in the baking tray, mix together to make sure all the potato is covered in the sauce. Place back into the oven for about 5-10 minutes.

Once you have all the parts ready you can start assembling your bowl. Begin filling 1/4 of your bowl with rice, scoop out a generous serving of the miso sweet potato, some diced avocado, broccoli, peas, sauerkraut and a large dollop of Hummus if you like.

Top with some fresh chilli, green onions and toasted sesame seeds and enjoy your protein packed, nutrient dense bowl of goodness!!

Address

35 Lardner Road
Drouin, VIC
3818

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Website

http://recipes.pureharvest.com.au/

Alerts

Be the first to know and let us send you an email when Pureharvest posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Pureharvest:

Shortcuts

Want your practice to be the top-listed Clinic in Drouin?