Beetroot Hummus


1 tin of chickpeas

a few pieces of cooked beetroot

1 tablespoon tahini (sesame paste)

1 tablespoon olive oil

juice of half a lemon


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


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


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. 

Chocolate Banana Ice Cream


2 bananas peeled, chopped and frozen

1 teaspoon cacao powder





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


Step 2: Add cacao powder and blend again. 


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

Cashew Chocolate Mousse


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


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


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


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.