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)
- In a food processor, add the tahini and lemon juice and blend together for 30 seconds
- Add the garlic, chickpeas, kale, water and salt and blend for a further minute
- 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!)
- Serve with warm pita bread, tortilla chips or raw veggies and enjoy!
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
- Peel, core and chop the apple and add to a smoothie maker or blender
- Add the kiwi, banana, spinach and almond milk
- Blend until smooth
- Serve in a bowl topped with sliced banana, chia seeds and the dried fruit/nut mix
This salad tasted too good not to share! I thought up the recipe driving home hungry. I was in my van in the sunshine, wishing I wasn’t on the motorway and that I was eating an avocado salad, this avocado salad. It was super quick to make (just some chopping) and you have a wonderful colourful plate that’s both satisfying in flavour and texture.
What you will need for a salad for 2
- 1/2 red onion
- 1 large carrot
- 1/4 cucumber
- 1/2 red bell pepper
- 2 tablespoons sweetcorn (cooked or tinned)
- 1 ripe avocado
- fresh lime juice
- olive oil
- Cut up the onion, carrot, cucumber and pepper into small bite size pieces and place in a large bowl
- Add the sweetcorn and stir together
- Give the vegetables a good squeeze of fresh lime juice, a pinch of salt and a glug of olive oil
- Give everything a good mix
- Cut the avocado in half, carefully remove the pip and the peel
- Serve each salad portion with an avocado half and enjoy!