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. 

Chocolate Banana Ice Cream

wp-1501334831010.Ingredients

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. 

Potato Salad

IMG_20170617_123630.jpgIngredients

1 bowl of potatoes cooked, cooled and roughly chopped (I used new potatoes. I kept the skin on and scrubbed them well. To cook I steamed them for about 10-15 minutes. You could use another type of potato as well and remove the skin if you prefer.)

3-4 spring onions chopped

about a handful of fresh mint chopped

For the dressing

Juice of 1 lemon

1 tablespoon olive oil

3 tablespoons natural yogurt

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Step 1: Put potatoes, spring onions and mint into a salad bowl.

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Step 2: To make dressing mix lemon juice, olive oil and yogurt together in a cup. Then pour over salad.

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Step 3: Mix everything together well. Enjoy some salad as part of your lunch or dinner. 

Mango and Chickpea Salad

IMG_20170611_125556Ingredients

1 mango chopped

1 tin chickpeas rinsed and drained

about half a cucumber chopped

1 red pepper chopped

2 handfuls rocket

about 1 handful fresh mint and coriander chopped

For the dressing

Juice of 1 lemon

1 tablespoon olive oil

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Step 1: Put mangoes, chickpeas, cucumber, red pepper, rocket, mint and coriander in salad bowl

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Step 2: To make dressing mix lemon juice and olive oil together in a cup. Then pour over salad and mix everything together well.

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Step 3: Enjoy some salad as part of your lunch or dinner.

Mango Cucumber Rice Salad


IMG_20170526_133821.jpgIngredients

1 cup brown basmati rice

2 cups water

a few pieces of mango finely chopped

about half a cucumber finely chopped

1 handful of mint and coriander chopped

1 handful cashew nuts

For the dressing

juice of 1 lemon

1 tablespoon olive oil

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Step 1: To cook the rice put rice and water into saucepan. Bring to boil, then simmer for 20-25 minutes or until all the water is absorbed. (You could also cook the rice in a rice cooker if you have one.) Allow to cool. 

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Step 2: Put rice, mango, cucumber, cashew nuts, mint and coriander into salad bowl. 

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Step 3: To make salad dressing mix lemon juice with olive oil in a cup. Pour over salad and mix everything together well. 

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Step 4: Enjoy some salad as part of your lunch or dinner.