Tomato Flaxseed Crackers These are delicious a delicious alternative to traditional savoury biscuits. They work well with cheese, chicken liver pate and as a wholesome snack with a bit of butter. They have a wonderful Italian taste! Ingredients 1 red pepper, roughly chopped 2 tomatoes, roughly […]
Read more →Linseed Tea Ingredients 2 tablespoons whole linseeds/flaxseeds 1 litre water Method Put the inseed (flaxseeds) in an adequate size pan with the water. Bring to the boil briefly, turn off the heat and leave to soak in the water overnight (or for 12 hours). Bring it back to the boil […]
Read more →Babaghannouj Pre-heat oven to 220°C 2 aubergines 2 tablespoons cold-pressed extra virgin olive oil 1 garlic clove, crushed 2tbs tahina (sesame seed paste) 2tbs lemon juice, freshly squeezed 2 tbs fresh flat-leaf parsley, finely chopped Salt and freshly ground black pepper Pierce the aubergine near the stem […]
Read more →Green Vegetable Crackers 1/4 onion 2 garlic clove 1/2 head spinach (or I use the left over green from my green juice) 1/2 cup fresh green herbs 1 courgette, grated 1 carrot, grated 1 cup flaxseeds, soaked overnight (not drained) 1/2 lemon, squeezed Salt and pepper to taste […]
Read more →Raw Carrot and Flaxseed Crackers 1 cup almond pulp (left over from making almond milk) 1 cup of carrot pulp (left over from juicing) – you can use a mixture of carrot and beetroot also 1 cup of flaxseed, cover in water and soaked for 4 to […]
Read more →Hummus with Crudities 1 x 400g / 14oz can of chickpeas, drained and rinsed 1 ½ tsp ground cumin ¼ tsp paprika 2 small garlic cloves, crushed 2 tbs tahina 2 ½ tbs lemon juice (to taste) ½ tsp salt (to taste) ½ tsp tamari sauce 4 […]
Read more →Beetroot Hummus Serves 8 5 medium beetroots, cooked and peeled 1 tin Chickpeas, drained (or 100g dried chickpeas, soaked overnight and cooked until tender) 4 tbs tahini (sesame paste) 2 garlic cloves, crushed 1 ½ lemons, juiced – add to taste 3 tbs olive oil plus 1 […]
Read more →Carrot Hummus Serves 8 5 large carrots, cleaned and cut into approx. 2cm chunks 1 tin Chickpeas, drained (or 100g dried chickpeas, soaked overnight and cooked until tender) 4 tbs tahini (sesame paste) 2 garlic cloves, crushed 1 ½ lemons, juiced – add to taste 3 tbs […]
Read more →Try this incredibility simple bread recipe. It is moist and delicious. 225g/8oz/1½ cups wholemeal spelt flour 1 tsp bicarbonate of soda Himalayan sea salt 2 teaspoons fresh lemon juice 1 tablespoon fresh lemon juice 1 tablespoon extra virgin olive oil 1 organic egg 150ml rice milk Pumpkin […]
Read more →This recipe was inspired from the Sainsbury’s Magazine several years ago and since then it has become one of my signature dips – it absolutely delicious and very seasonal! Serve with strips of toasted pita bread. 2.5kg (5lb 6oz) fresh Broad Beans in the pod, to yield […]
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