Sometimes plain old hummus, even if it is totally delicious and home made doesn’t cut it so I’ve been experimenting with a few new flavours. Here’s my newest favourite.

 

Ingredients

 

2 large red bell peppers washed

6 cloves garlic (about 1/2 a bulb), peel attached

1 tsp extra virgin olive oil

1 400g can cooked chickpeas  (or soak and cook your own and cool)

3 Tbsp  tahini (sesame seed butter) – see recipe below

1 lemon, juiced (approx. 2 Tbsp )

1 Tbsp water

1 Tbsp  extra virgin olive oil

Whose joining us on Weds 6 May to cook with their kids. This week at 2.30pm we're adapting one of my favourite breakfast muffins to 'lock down' so you can use whatever staples you have in the cupboard. These are really fail proof so go for it. You can even add grated carrot, courgette or pumpkin! 

Makes about 20 cookies 

Whose joining us cooking with their kids. I’m so excited that so many parents are learning to cook healthy, wholesome dishes with kitchen cupboard staples while in this current situation. I know it’s a devastating situation for so many but one of the positive things that is coming out of this whole episode is that people are turning back to wholefoods as a nutritional source and away from processed ready meals. My mission of changing the health habits of a generation one family at a time is alive and well!

Join me on Weds 15th April for cooking with Kids - the treat edition. We'll be making a healthy version of Chocolate Digestives. These super simple, and really delicious biscuits, can cut into any shape your kids fancy. Eat them plain or finish with chocolate too. I'll be doing the chocolate version with homemade chcoclate too!

Use zoom code 678 816 362 to get on live or join on FB in our Rise with Us group. 

 

You’ll need

When you’re home alone with the kids and need food that’s nutritious, filling, cheap and easy to prepare this is it. Get the kids to put on their aprns at 5pm this Friday 3rd April and help make tea.

This great ‘baked bean’ dish is so versatile. Don’t have butter beans? Use any other tinned or dried beans, which you’ve pre-cooked, or chickpeas. You could even try it with lentils.

Add any greens you have wilting at the bottom of the fridge, spring greens, spinach, kale, sprouts.

It’s an amazing feeling when you get a really good millionaire shortbread, and this is one of those recipes that induces that feeling. I’ve made the most of the limited edition plant based protein that Arbonne launched as a special flavour in 2019. You could substitute with other proteins but I honestly think this gives an amazing flavour to the base, and is delicious in a shake too.

Make sure you cut them into small squares as it’s totally indulgent, but oh so good.

Ingredients

For the shortbread base

220g ground almonds

150g ground cashews

This is one of my family's all time favourites. So much so that when the Covoid-19 Virus struck and we wanted to help mums, who weren't used to having the kids at home all week and even less used to cooking healthy meals on a budget, to cope with what life was throwing at them, it was the recipe we reached for. On Thursday 26th March we start the first of our healthy cookery classes for parents and kids.

I seemed to have an abundance of broccili in the fridge last week and really needed to use it up before my next organic box arrived on Friday. What better way than to combine it with sweet potato in a warming but filling soup.  This is so super simple and really delicous. The whole family will love it and the sweet potato is so bright in colour that the kids won't even know they're eating broccoli. 

 

Ingredients

·       1 tbsp olive oil

·       1 onion, diced

·       2 tsp smoked paprika

·       2 garlic cloves, crushed

When it comes to savoury snacks hummus is usually my go to but I was after a change. I love chickpeas but you can have too much of a good thing. This roasted beetroot, carrot and cannelloni bean dip is delicious. It goes the most wonderful pink colour and the earthy flavour that can sometimes dominate with beetroot is subdued by the sweetness of the carrots. It’s well worth a try.

Ingredients

250g beetroot washed and trimmed

250g carrots washed (no need to peel)

2 cloves garlic, peeled 

This is such a delicious but simple supper recipe. You could serve it with roast sweet potatoes or a quinoa salad but I like to use bought or homemade gluten free flatbreads or buy gluten free pittas (i've not mastered these at home yet) and use it as a filling. Add some fresh chilli to the pan or roast the vegetables in a little chilli oil if you want to spice it up a little.   

Ingredients

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