Kale hummus

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Hummus is perfect for an afternoon snack, I love to dip into it with warm pita bread or tortilla chips. It’s also great for a sharing platter, surrounded by chopped veggies. I always used to buy tubs from the supermarket but it’s so quick and easy to make your own. Once you have tahini in the fridge it lasts for ages and is also great in salad dressings. You can get creative with hummus by adding lots of different veggies. If you don’t have any kale you could try using red peppers, chopped parsley, or even beetroot.

I like my hummus with a bit of bite (not as super smooth as the supermarket bought tubs). If you prefer a smoother consistency you could add some more water when blending the hummus together.

For 1 bowl of hummus you will need 

  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic (peeled and roughly chopped)
  • 1/2 tin chickpeas
  • 1/2 cup kale
  • 2 tablespoons water
  • pinch of salt
  • 1 tablespoon of chickpeas to serve (optional)
  • 1/2 teaspoon cayenne pepper to serve (optional)

Method

  1. In a food processor, add the tahini and lemon juice and blend together for 30 seconds
  2. Add the garlic, chickpeas, kale, water and salt and blend for a further minute
  3. Transfer the hummus to a bowl and serve with a few chickpeas on top (you could add a sprinkle of cayenne pepper for a touch of heat!)
  4. Serve with warm pita bread, tortilla chips or raw veggies and enjoy!
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Lentil stuffed mushrooms

 

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I’m a big fan of garlic mushrooms. I usually like to cook them slowly in lots of garlic until very soft and moist. This time I fancied making them more of a meal so I looked to my favourite store cupboard staple- lentils!

The result tasted great so I had to share the recipe! I served them up with a simple green salad and a drizzle of balsamic vinegar.

For the mushrooms (serves 2)

  • 4 large portabello or field mushrooms (stalks removed and saved for stuffing)
  • 5 cloves of garlic (chopped)
  • olive oil
  • salt and pepper

For the lentil stuffing

  • 1 white onion (diced)
  • mushroom stalks (finely chopped)
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/2 cup red split lentils (washed)
  • boiling water
  • salt to taste
  • green salad to serve

Method

  1. In a pan on medium heat, add the onions and mushroom stalks with a little olive oil and cook until the onions are soft
  2. Add the cumin powder, tumeric powder and cumin seeds and stir, cook for a minute
  3. Turn the pan down and add the lentils
  4. Add 250 ml of boiling water, a good pinch of salt and stir together
  5. Let the lentil mixture simmer on a low heat until the lentils are cooked through (add more boiling water if the mixture begins to dry out before this point)
  6. Whilst the lentil mix is simmering, on a medium heat add the mushrooms and a good glug of olive oil and a pinch of salt to a frying pan
  7. Cook the mushrooms for a couple of minutes on each side to add some colour
  8. The mushrooms will start to release moisture, at this point reduce the heat a little and add the garlic
  9. Cover with a lid and continue to cook on low until the mushrooms are soft all the way through
  10. Transfer the mushrooms to an oven pan and generously stuff each mushroom with the lentil sauce
  11. Serve the mushrooms with a fresh green salad and enjoy!

 

 

Green smoothie bowl

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This smoothie bowl doesn’t taste green at all! It’s so simple and quick to make. You could take it on the go as a regular smoothie or serve it as I have in a bowl, topped with fruit, nuts and seeds. It’s best to use ripe banana and kiwi for this smoothie to give natural sweetness.

For the smoothie

  • 2 small eating apples
  • 1 kiwi (peeled and chopped)
  • 1/2 cup baby spinach
  • 1/2 banana
  • 100ml almond milk

For the topping

  • 1/2 banana
  • 1 tablespoon chia seeds
  • 1 tablespoon dried fruit and nuts

Method

  1. Peel, core and chop the apple and add to a smoothie maker or blender
  2. Add the kiwi, banana, spinach and almond milk
  3. Blend until smooth
  4. Serve in a bowl topped with sliced banana, chia seeds and the dried fruit/nut mix
  5. Enjoy!

 

 

 

 

Green goodness salad

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Here’s a recipe for another avocado salad and you’ll get healthy just looking at it! This salad is great at lunchtime as it’s super easy and quick to make and the chickpeas and avocado will keep you going until dinner. The creamy dressing is made with tahini and is really moreish and delicious.

You could really add any veggies you like to this salad, I’ve served it up on a bed of baby leaf spinach but other salad mixes would work well also.

For 1 large salad you will need:

  • 1/2 tin chickpeas
  • 1 tablespoon of chopped cucumber
  • 5 cherry tomatoes (halved)
  • 1 tablespoon of sweetcorn
  • 1 teaspoon of chopped parsley
  • 1/4 of an avocado
  • 1 tablespoon tahini
  • 2 teaspoons lemon juice
  • 2 teaspoons of honey (or brown sugar)
  • pinch of salt

Method

  1. In a large salad bowl, add the chickpeas, cucumber, tomatoes, sweetcorn and parsley
  2. Bring together the dressing in a separate bowl; add the tahini, lemon juice, honey (or sugar) and salt and give everything a good stir
  3. Pour the dressing over the salad and mix everything together
  4. Place the dressed salad in the middle of a large plate
  5. Arrange some babyleaf spinach around the place
  6. Chop the avocado into slices and place on top of the salad
  7. Enjoy right away!