Houmous Ingredients 1 tin chickpeas + keep the water 6 tbsp tahini Juice and zest of 1 lemon 2 cloves garlic, crushed Pinch of cumin Sprinkle of paprika Salt, to taste Olive oil Method Mix the tahini with half the lemon juice and half the crushed...
Rainbow Slaw Ingredients For the dressing: 2 tablespoons extra virgin olive oil Juice of 1 orange 1cm of grated ginger pepper to taste For the rainbow slaw: 1/4 white cabbage or Brussel sprouts 1/4 red cabbage 1 carrot – grated 1/2 small red onion Bunch flat...
Avocado and dark chocolate mousse Ingredients 2 ripe avocados 100g 70% dark chocolate 250ml cow’s milk / plant based milk Pinch of sea salt 1 tbsp maple syrup or honey or 12 drops liquid vanilla stevia Method Melt the chocolate in a bain-marie Add...
Watermelon, Mint and Feta Salad Ingredients 1/2 watermelon Small handful of garden mint Small handful of basil 100g feta cheese 80g walnuts 1 tablespoon olive oil 1 tablespoon balsamic vinegar Method Deseed and chop the watermelon into bite-sized...
Gingery Carrot Ferment Ingredients 3 medium carrots (300g approx.) 1 tbs grated ginger 1 tbs salt Method Grate carrot, salt, massage to release juices Add ginger, place half in a serving dish(es) and/or press into clean sterilized jars to ferment to take home Top...
