Beetroot Hummus

wp-1501418660949.Ingredients

1 tin of chickpeas

a few pieces of cooked beetroot

1 tablespoon tahini (sesame paste)

1 tablespoon olive oil

juice of half a lemon

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Step 1: Rinse and drain chickpeas. Add to nutri bullet (or alternative blender) along with beetroot, tahini, olive oil and lemon juice. 

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Step 2: Blend until smooth. Add some water if it is too thick. 

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Step 3: It should be a nice pink colour when it’s done. Enjoy with some bread or vegetables. Can be kept in the fridge for up to 3 days. 

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Chocolate Banana Ice Cream

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2 bananas peeled, chopped and frozen

1 teaspoon cacao powder

 

 

 

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Step 1: Put frozen banana in nutri bullet (or alternative blender) and blend until smooth.

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Step 2: Add cacao powder and blend again. 

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Step 3: Put in bowl or container and put in freezer for about half an hour. Then you can eat. 

Cashew Chocolate Mousse

IMG_20170710_124130.jpgIngredients

about 100g cashew nuts (soaked in water for at least 1 hour)

2 tablespoons cacao powder

1-2 teaspoons honey

drop of vanilla essence

a few drops of water

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Step 1: Put cashew nuts, cacao powder, honey, vanilla essence and water in nutri bullet (or alternative blender)

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Step 2: Blend until smooth. Add more water if it is too thick. 

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Step 3: Put in bowl and chill in fridge for at least 1 hour. Then you can eat. Enjoy on it’s own or with some fruit.