This is a very basic and classic recipe I have been using for years. Over the years I have played with many different flavours of hummus but always come back to this one because it's so simple and can be added to so many different dishes. It's a great kitchen staple to have in the fridge, I love to use it as a quick snack alongside chopped veggie sticks.
Ingredients: • 1 can chickpeas • 2 tablespoons tahini • 2 tablespoons olive oil • 2-4 tablespoons water • Juice of 1 lemon • 1 handful chopped parsley • 1-2 garlic cloves, chopped • salt and pepper to taste
1. Place all ingredients into a food processor and blend until smooth. If the consistency is too thick for your liking simply add more water.
2. Store in an airtight container in the fridge. Enjoy!
This is an adapted recipe from one that was given to me and my classmates during one of our cooking weekends while studying. Our teachers assured us there was no other bread recipe that could be easier and tastier to make, and they were absolutely right. It literally takes no time to make and tastes delicious, especially topped with avocado, poached eggs or my favourite homemade coriander pesto. It's the perfect alternative to store bought breads and you can alter the flours to rye, buckwheat or other whole grains.
This recipe uses spelt flour which is an ancient grain, with a nutty and sweet flavour. Compared to wheat flour, spelt is richly supplied with nutrients and is higher in protein, minerals and fiber. Spelt flour does contain gluten however those with gluten sensitivity (even celiacs) can usually tolerate it. Spelt is a highly water-soluble fiber, so nutrients are easily absorbed by the body making it easier to digest.
This bread has become a staple in my home, I always make a couple loaves, slice them up and then freeze them. This makes sure I always have a healthy nourishing bread option on hand when needed.
Ingredients: • 3 & 1/2 cups white spelt flour • 2 cups wholemeal spelt flour • 1 large cup chopped mixed herbs in season • 1 cup roughly chopped seeds (sunflower, pumpkin, linseeds) • 1 heaped teaspoon baking soda • 2 heaped teaspoons himalayan or sea salt • 500 mls milk alternative with a tablespoon of lemon juice (rice, almond, oat milk)
Method: 1. Pre-heat the oven to 220◦
2. Line a baking tray with baking paper
3. Place all the dry ingredients (including seeds) into a mixing bowl and make a well in the centre
4. Add the herbs and stir through the dry ingredients
5. Mix the milk and lemon juice together. Pour the mixture to the dry ingredients and gently mix until you have a loose dough rather like a scone mixture
6. Divide the dough in two and form each into a cob shape using extra flour to stop the dough from sticking, and place the two loaves onto the tray
7. Use a knife to score a cross on the top of each load and place straight into the hot oven
8. Bake for about 20-25 minutes until the bread is golden and makes a hollow sound when you tap its base. Remove from the oven and wrap each loaf in a clean linen tea towel until it cools. This helps to retain a crunchy crust. Allow to cool an enjoy.
These veggie wraps are one of my go-to snacks when I'm in need of something nourishing, filling and delicious. They are jam-packed full of nutrients, fiber, vitamins and minerals (especially from the nori sheets) and can be whipped up in 5 minutes.
There's isn't really a specific 'recipe' to speak of here as all you really need is two nori sheets, hummus and any vegetable fillers you like. I always use thinly sliced carrots as they are a staple in my fridge, and for this recipe I also used thinly sliced cucumber as cucumber is super refreshing and tastes delicious with hummus. I make my own hummus however a store bought one would do the job.
Nori is a seaweed, and the health benefits of seaweed is enormous. They are the best source of minerals. To name just a few nori is rich in iodine, calcium, magnesium, iron, vitamin C and A, protein, B vitamins, fiber and alpha linoleic acid, EPA and more.
What's not to love!!
Ingredients: • 1 medium carrot • 1/3 cucumber • 4 tablespoons hummus • 2 nori sheets
Method: 1. Thinly slice the carrots and cucumber length wise or use a julienne peeler for extra thin strips.
2. Lay the nori sheets onto a chopping board. Spoon two tablespoons of hummus on top of each nori sheet covering 3/4 of each sheet, then split the veggies in half and layer them evenly over the hummus.
3. Wrap the nori sheets up starting from the end that has been spread with the hummus and finishing with the end of the nori that was left unfilled. Seal the edges with a little warm water (the wrap should stick together easily).
Who doesn't love chocolate mousse? This recipe is bursting with goodness and deliciousness as it contains real natural wholefoods which are going to nourish your body. The banana and avocado combo create a beautiful creamy texture which you will fall in love with, everyone I have made this for has absolutely loved it. If you are worried about the taste of avocado in this don't be, no one that I have given this to have guessed it would have been in there.
The awesome thing is it's super easy and quick to make. I like to enjoy it as an afternoon snack or as a dessert when I feel like something indulgent. It's also the perfect dessert to serve to guests at a dinner party. This recipe serves two however you can easily double or triple the recipe if you planned on serving it to a few guests. This recipe is gluten, dairy and refined sugar free so suits those on a raw, vegan or paleo diet.
Method 1. Blend all ingredients together into a blender or food processor. If it's too thick and isn't blending you may need to add a small amount of coconut cream.
2. Spoon mixture into glasses, top with cacao nibs or shredded coconut then pop them into the fridge to chill for an hour before serving, or enjoy it straight away as I often do! This recipe will last a few days in the fridge.
This nutritious recipe was one I learnt on a cooking weekend during my first year studying nutrition. It tastes heavenly and has since become a staple in my home. The best part is that you can whip up a batch in under 10 minutes. It's also jam packed full of vitamins and minerals such as selenium, zinc, magnesium, cysteine, iodine, vitamin A and C. I have a nut allergy so when I make this I swap out the brazil nuts for additional seeds and add in a few drops of selenium, however I wanted to give you the original recipe as it's super nourishing for your body.
It's a great recipe to help assist the body's natural detoxification process. When making this in our cooking class we learnt that 2 teaspoons daily for three weeks can help to detox your body and help remove heavy metals (alongside a healthy diet and lifestyle choices of course).
This pesto seriously tastes amazing, I highly recommend you try it out! I love to enjoy it with vegetables, grilled meats and fish, spread on toast (especially my herbed spelt flour bread), thinned with a little extra oil for dressing a salad, as a dip or to garnish a soup.
Ingredients: • 1/3 cup brazil nuts • 1/3 cup pumpkin seeds • 1/3 cup sunflower seeds • 4 garlic cloves • 2 packed cups of coriander • 2/3 cup flaxseed or olive oil • 4 tablespoons lemon juice • 2 teaspoons kelp (can omit if you don't have) • Sea salt to taste
Method: 1. Place nuts, seeds and garlic into a food processor and blend.
2. Roughly chop the coriander, then add the coriander with the rest of the ingredients into the food processor.
3. Spoon into a glass jar and store in the fridge, or drizzle olive oil on top and store in the freezer.
I am totally obsessed with bliss balls! They are an absolute staple in my fridge. They are the perfect healthy snack you can go to during the busy working week, and the best part is you can whip up a batch in under 10 minutes!
I usually make a big batch in the weekend, then during the week I grab a couple and put them in a container to take with me during the day. These keep me satisfied and satiated between meals, especially if I'm after a quick boost of energy or have sugar cravings. They are also delicious after dinner for a little treat.
Ingredients: • 10 medjool dates or 1 cup regular dates (soaked in boiling water for 10-20 minutes to soften) • 1 cup seeds or nuts, I like to use pumpkin and sunflower seeds • 1/3-1/2 cup cacao powder • 1/2 cup desiccated coconut + extra for coating • 1/3 cup water (or left over water from the soaked dates)
Method: 1. Place seeds or nuts into a food processor and blend for a minute until it turns into a flour like consistency.
2. Add the remaining ingredients into the processor and blend until well combined, until the mixture becomes sticky.
3. Use hands and roll into small, then roll the balls into the additional coconut.
These will keep in the fridge for a week (if they last that long), or you can store them in a container in the freezer and then just grab them and go as you need. Enjoy! Xx
This oh-so-delicious sweet snack is perfect for almost anything, pre-workout, post-workout, an afternoon pick-me-up, post dinner treat. I absolutely love medjool dates, they are so sweet and chewy with a wonderful caramel-like flavour. Medjool dates are an energy powerhouse, loaded with beneficial nutrients. They are a fabulous source of fiber, potassium, copper and iron.
These are the perfect snack if you are short on time but need a quick pick-me-up as the sugars in them break down easily providing you with energy. By adding tahini or a nut butter you also get the added benefits of protein and healthy fats to help satiate you between meals. You can literally throw these together in one minute. If you haven’t tried stuffed medjool dates yet you’re in for a treat, it’s a match made in heaven!
Ingredients: • 2 medjool dates • 2 teaspoons tahini or nut butter • Cinnamon to sprinkle
Method: 1. Open the date and remove the pip.
2. Place 1 teaspoon of tahini into the middle of the date, sprinkle with a pinch of cinnamon and push the two halves of the dates together again.
I like to eat them straight away, however you could pop them into the fridge to firm them up for about an hour before enjoying them.
These healthy blueberry, banana oat muffins are super yummy and easy to make, you can whip up a batch in under 10 minutes, then pop them into the oven to cook away.
Perfect for breakfast or a healthy snack. I often make a batch on Sundays to enjoy throughout the week. Perfect for kid’s lunch boxes too! They are bursting with goodness and are dairy and refined sugar free.
Ingredients: • 2 cups oats (ground into a flour using a food processor/nutribullet) • 2 ripe bananas (mashed) • 1 cup frozen blueberries • 1 egg • 1/3 coconut or olive oil • 4 tablespoons maple syrup • ½ cup milk (rice, almond, oat, soy) • 2 teaspoons baking powder • 1 teaspoon cinnamon • 1 teaspoon vanilla essence • Pinch of salt
Method: 1.Turn oven onto 180°. Line a muffin tin with muffin cups or coconut oil.
2. Combined oat flour, baking powder, cinnamon and salt.
3.Mash the banana in a bowl. Then add milk, egg, oil, vanilla and maple syrup and whisk together (using a fork is fine). Add this mixture to the dry ingredients.
4.Mix in the berries. Pour into muffin tin.
5.Bake for 25 minutes until cooked through (a tooth pick should come out clean).