A small twist on the regular homemade hummus recipe, another addition is greek yogurt if you prefer it to be nice and creamy.
- 400g chickpeas, drained
- 2 1/2 tsp fresh garlic (I find this makes a big difference if the garlic is not fresh)
- 1/2 lemon, juiced
- 1 tbl tahini
- 2 tbl olive oil
- 1 tbl water
- Salt & Pepper
- Black sesame seeds & paprika
Blend all ingredients together in a food processor (I use a nutribullet) & serve with black sesame seeds and a sprinkle of paprika. I will eventually get around to making more hummus flavours and uploading my favourite combinations.
Almond milk is a better alternative to cows milk. Not only is it lower in calories, it is hormone free, sugar free, dairy free (obviously) and lactose free. It is purely made from almonds. I use almond milk in coffee, tea, scrambled eggs, cooking, hot chocolates and often just on its own. If i buy almond milk i’ll always buy unsweetened and find the cleanest ingredients, although this isn’t always possible. The best thing about making your own is you know it is free of any preservatives, additives, artificial sweeteners, thickeners, gums and sugars. I use whole raw almonds for this simple recipe.
Ingredients (makes 1L)
- 1 cup whole, raw almonds
- ~6 cups Filtered water
- Pinch of sea salt
To make sweet almond milk; either soak 2 dates for ~30 minutes and add them in prior to blending the almonds, add 2 tbl spoons of maple syrup or 1 tbl spoon of honey. Add more or less for extra sweetening.
- Soak almonds for approximately 10-12 hours in 2 cups of filtered water.
- Drain the almonds and rinse. Transfer almonds and a pinch of sea salt to a blender with the remaining 4 cups of filtered water and blend on high for 2 minutes.
- Using a nut milk bag or a thin cloth towel strain the liquid into a bowl, squeezing the milk from the bulk of the pulp. Discard the pulp or use for other purposes such as cooking.
- Transfer all the liquid to a air tight jar and keep cool in the fridge. Consume within 4 days.
Chicken pieces crumbed & fried in a healthy way. As always, gluten free, dairy free & refined sugar free.
- 250g chicken pieces, cut into strips
- 1 egg, whisked
- 1 cup of almond meal
- Pinch of salt
- Olive oil
- Pre-heat the oven to 200 degrees c.
- Cut chicken into strips.
- Whisk egg in a bowl and place almond meal in a seperate bowl.
- Prepare a pan and a baking tray with baking paper or oil.
- First dip the chicken in the egg, then roll in almond meal and repeat for all pieces.
- Fry the chicken pieces in olive oil and place on the tray in the oven for a further 10-15 minutes or until crispy on the outside and cooked on the inside.
Roast pumpkin with a drizzle of oil, rice malt syrup (or honey) and cinnamon. I use rice malt syrup instead of honey to avoid the sugar spike as honey is a very high GI food. I tend to leave the skin on when cooking my vegetables to increase my fibre intake and maximise the nutrient intake, but this is completely optional.
- 2 cups diced pumpkin (skin is optional)
- 1 1/2 tbl olive oil
- 1 tbl rice malt (or honey)
- 1 tsp ground cinnamon
- Preheat the oven to 180 degrees c.
- Dice the pumpkin and add to a large bowl
- Add the oil, rice malt (or honey) and cinnamon into a bowl and massage over pumpkin until all the surfaces are covered
- Evenly spread the pumpkin onto a tray and bake for around 30-40 minutes
- Remove from the oven when they show a golden brown colour
In this recipe I used some left over red kidney beans and lentils with loads of different spices.
- 200g (1/2 can) red kidney beans, cooked
- 400g lentils, cooked
- 1 1/2 tsp garlic, crushed
- 1 small red onion, diced
- 1 tsp nutmeg
- 1 tsp cumin
- 1 tsp chilli powder
- 1/2 tsp tumeric
- 2 tbl olive oil
- 2 tbl buckwheat flour (any other flour would be fine)
- 1 tbl tamari
- Place both beans into a bowl and mash.
- Add in the rest of the ingredients and combine the mixture using your hands.
- Roll into even sized patties (should make about 7-8).
- Pan-fry using olive oil and serve with your choice of greens & some hummus.