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Tag Archives: healthy
  • Posted on May 24, 2018

    Classic Poke Bowl recipe

    Here is the granddaddy of all the poke recipes from our brand new and totally beautiful title Island Poke. It is our standard ‘ahi poke recipe and what we serve day in, day out at Island Poké. The secret to its success is the sashimi-grade ‘ahi that we allow to stand on its own, without being overwhelmed with too many other flavours. If you cannot source sashimi-grade ‘ahi, ask your fishmonger to advise you on whether their freshest tuna can be eaten raw.

    Island Poke

    SERVES 4 AS A MAIN

    250 g/1 ½ cups sushi rice

    500 g/1 lb. 2 oz. sashimi-grade ‘ahi or yellowfin tuna

    2 tablespoons shoyu

    1 teaspoon sesame oil

    3 spring onions/scallions, finely sliced

    1 thumb-sized piece of fresh ginger, grated

     

    OPTIONAL TOPPINGS

    2 tablespoons Pickled Ginger

    2 red chillies/chiles, sliced

    2 spring onions/scallions, sliced

    1 avocado, peeled, stoned and sliced

    1 tablespoon edamame

    2 tablespoons tobiko (fi sh roe)

    2 tablespoons wakame seaweed

    1 tablespoon macadamia nuts

    2 tablespoons Crispy Shallots

    dash of sriracha sauce

    mixed sesame seeds, for sprinkling

    edible flowers, to garnish

     

    Make up a batch of sushi rice.

    Cube or dice ‘ahi or tuna into smallish pieces. Place in a bowl with the shoyu, sesame oil, spring onions/scallions and ginger and gently mix together. Leave for at least 15 minutes for the flavours to combine.

    Place the rice in a poke serving bowl, add the poke and garnish with any of the toppings. Add one of the following sauces: sriracha mayo (see below), wasabi crema (see below), or straight sriracha sauce.

    SRIRACHA MAYO

    Mix together 2 tablespoons sriracha sauce, 3 tablespoons mayonnaise, 2 tablespoons thick yogurt and the freshly squeezed juice of 1 lime.

    WASABI CREMA

    Stir together 125 g/ ½ cup sour cream, 3 tablespoons crème fraiche, 2 teaspoons wasabi paste, 1 teaspoon light soy sauce and the freshly squeezed juice of 1 lemon. Leave for at least an hour to allow the flavours to develop.

    SPICY ‘AHI VARIATION

    Heat up a cast iron pan and char 2 jalapenos and 2 red chillies/ chiles until just blistered on all sides. Remove from the pan and set aside. In the same pan, toast 1 tablespoon coriander seeds, then run a knife across them before crushing in a mortar. De-stem and finely dice the charred chillies/chiles. Make up a Standard ‘Ahi Tuna Poke and combine with above ingredients.

     

    This recipe is from Island Poke by James Porter, photography by Mowie Kay © Ryland Peters & Small

     


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, recipe for the weekend, healthy, poke

  • Posted on April 11, 2018

    Vegan Sweet Potato Porridge recipe

    How beautiful is this breakfast?! Start your day with this satisfying and super healthy porridge recipe. It's a great way to get all your fruit AND you veg you need.

    1 large sweet potato (or 2 small), scrubbed clean and pricked with a fork a few times

    500 ml/2 cups almond milk (or half almond milk, half water)

    2 tablespoons chia seeds

    2 tablespoons ground flax seeds/ linseeds

    1 teaspoon ground cinnamon

    ¼ teaspoon ground cardamom

    pinch of sea salt

    1 teaspoon coconut oil

    1–2 tablespoons almond butter

     

    OPTIONAL TOPPINGS

    sliced fresh berries

    fresh edible flowers

    Granola

    SERVES 2

     

    The night before, preheat the oven to 200°C (400°F) Gas 6. Roast the sweet potato for 45 minutes until softened and cooked through (give it a little squeeze with a kitchen towel protecting your hands; if it has got a good amount of give, it’s done). Leave it to cool completely, then store in the fridge overnight. You can do this in bigger batches for a double batch of porridge or for other meals.

    In the morning, remove the skin from the sweet potato (it should peel away easily after it’s roasted and cooled). Place it in a medium saucepan and mash it with a fork until you’ve created a rough purée.

    Place the saucepan with the sweet potato over a medium heat. Stir in the milk, chia seeds, flax seeds/ linseeds, cinnamon, cardamom and salt. Cook, uncovered, stirring occasionally and further mashing the sweet potato as needed, for 5–6 minutes until the ingredients have warmed through and melded together in a thick but easily stirred consistency.

    Stir in the coconut oil and either stir in the almond butter or drizzle it on with your other toppings.

    Portion the porridge into bowls and serve warm topped with berries and granola.

     

    For more healthy breakfast recipes, check out The New Porridge by Leah Vanderveldt. Photography by Clare Winfield © Ryland Peters & Small.

    The New Porridge


    This post was posted in Featured, Featured, News, News, Recipes, UK, US, What's new, What's new and was tagged with vegan, breakfast, porridge, recipe for the weekend, vegetarian, healthy

  • Posted on April 5, 2018

    Detoxifying Superfood Smoothie recipes

    Try these two detoxifying smoothie recipes as a healthy kick start to your day or a pick me up that will satisfy your sweet tooth without the guilt! Packed with superfoods like spinach, ginger and watercress, they are a simple and not to mention tasty way to get your 5 a day!

    Superfood Juices and Smoothies

    Deep cleanser

    Strawberries make a surprisingly rich and creamy juice and, thanks to the presence of the powerful antioxidant ellagic acid, encourage liver-cleansing enzymes to escort toxins out of the body. Alongside their liver cleansing capabilities, strawberries are rich in B vitamins and vitamin C as well as the mineral potassium, which helps to maintain normal blood pressure and supports the kidneys.

     

    4 handfuls of strawberries, hulled

    3 handfuls of spinach leaves

    2 handfuls of blueberries

    1 large uncooked beetroot/beet, peeled and cut into wedges

    2.5-cm/1-inch piece fresh root ginger, peeled and halved

    juice of 1 lemon

    1 teaspoon açaí berry powder

    1–2 teaspoons detox greens powder

    SERVES 2

     

    Juice the strawberries, spinach, blueberries, beetroot and ginger then stir in the lemon juice, açaí berry powder and detox greens mixture.

     

    Green shot

    The vitamin C in the lemon helps the absorption of the iron provided by the spinach and parsley. Iron is an important mineral and aids detoxification that takes place in the liver. The super-nutrient PEITC found naturally in watercress and also in broccoli, cauliflower and cabbage has been found to cleanse and protect the lungs from pollution and cigarette smoke as well as reduce the risk of certain forms of cancer, including ovarian.

     

    4 handfuls of spinach

    2 handfuls of parsley

    4 handfuls of watercress

    3 medium apples, quartered, cored and cut into wedges

    2.5-cm/1-inch piece fresh root ginger, peeled and halved juice of 1 lemon

    1–2 teaspoons wheatgrass powder

    SERVES 2

     

    Juice the spinach, parsley and watercress, interspersing them with wedges of apple to help them through the juicer, then juice the ginger and stir in the lemon juice and wheatgrass.

     

    These recipes are from Superfood Juices and Smoothies by Nicola Graimes, photography by Kate Whitaker © Ryland Peters & Small

    superfood juices and smoothies


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with recipe for the weekend, quick, healthy, superfood, smoothies, drink

  • Posted on January 15, 2018

    Regal Mary Mocktail recipe

    Thanks to Lottie Muir and her new book Wild Mocktails and Healthy Cocktails, we are totally embracing Dry January! And since it's Blue Monday, we thought we would share with you one of her delicious healthy mocktail recipes to cheer you up!

    Bloody mary mocktail recipe

    Tools: Measuring pitcher, barspoon/ wooden spoon, 2 mixing glasses, cocktail shaker with strainer

    Glass: Collins

    Ice: Cubes

    Garnish: Lovage/celery/fennel stalk and nasturtium leaves and flower (if available)

     

    1 cup (250ml) Water Kefir

    2oz (60ml) Beet Kvass or tomato juice

    1oz (30ml) celery juice

    1 tsp (5ml) freshly squeezed lemon juice

    Pinch of sea salt

    Pinch of black pepper

    Dash of hot Tabasco

    2 dashes of Bittermens Xocolatl

    Serves 1

     

    Add all the ingredients to the pitcher and stir. Fill one of the mixing glasses two-thirds of the way up with ice.

    Pour the mix into the mixing glass and immediately “roll” (or transfer) the whole mix, including the ice, into the other mixing glass. Repeat this process, back and forth between the two mixing glasses, until your drink is cold. Strain immediately into the

    Collins glass, garnish with a lovage/ celery/fennel stalk and nasturtium leaves and flowers, and serve.

     

    Beet Kvass

    This fermented beet (beetroot) juice is packed with probiotics and enzymes. It makes a salty and earthy contribution to a virgin or alcoholic Bloody Mary. Alternatively, mix it with an earthy spirit, such as mezcal or tequila, to make a delicious cocktail.

     

    2 large or 4 small organic beets (beetroot), washed (peeled first if non-organic)

    ¼ cup (50ml) whey (the strained liquid from full-fat plain yogurt) or lacto-fermented pickle juice (from a commercial jar of sauerkraut)

    1 tbsp sea salt

    1 quart (1 liter) filtered (chlorine-free) water

    Makes approximately 1 quart (1 liter)

     

    Chop the beet/beetroot into  ½ -in (1-cm) cubes and put in the sterilized jar. Add the whey or pickle juice and salt, then pour in the filtered water. Cover with the fermentation cover and secure with a rubber band. Leave at room temperature for 2 days in a cupboard or on a countertop away from direct sunlight until the mix has fermented.

    Fine-strain the kvass  into a wide-mouthed pitcher, funnel into the sterilized presentation bottle(s), seal, and store in the refrigerator. Consume within 3 months.

     

    Water kefir

    4 tbsp organic unrefined cane sugar

    4 cups (1 liter) cool spring or mineral water

    3 tbsp (45g) hydrated water kefir grains

    Fruit juice, fresh or dried fruit (such as raisins), herbs, or spices of choice, for flavoring

    2 x 1-quart (1-liter) wide-mouthed, sealable jars, sterilized

    Nonmetal stirring utensil (plastic is fine), sterilized

    Fermentation cover (such as a clean piece of cotton/closely woven

    dishtowel/T-shirt or coffee filter) and rubber band

    Plastic or bamboo sieve (avoid metal utensils)

    Makes approximately 1 quart (1 liter)

     

    Dissolve the sugar in a small amount of hot water in one of the sterilized jars. When the sugar has dissolved, fill the jar with the cool spring/mineral water. Make sure the water is at room temperature and no warmer. Add the water kefir grains, cover the jar with the fermentation cover, and secure with a rubber band. Leave the jar in a warm cupboard (preferably at 70–75F/ 21–24C) or on a countertop out of direct sunlight for 24–48 hours. The longer you leave the kefir, the more sugar will be consumed and the healthier it becomes. Any longer than 48 hours and you risk starving the grains. Stirring the grains regularly can speed up the fermentation process. When the kefir is fermented to your liking, remove the kefir grains by straining the kefir through the sieve into the second sterilized jar. Screw on the airtight lid. You now have water kefir.

     

    This recipe is from Wild Mocktails and Healthy Cocktails by Lottie Muir, photography by Kim Lightbody © Ryland Peters & Small

    wild mocktails and healthy cocktails


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, healthy, dry january, mocktail, bloody mary, non-alcoholic

  • Posted on January 4, 2018

    Vegan Coconut Bircher Muesli recipe

    With all of our great vegan cookbooks, we couldn't not embrace Veganuary this year! And of course, it wouldn't be fair not to share with you all, some of the delicious vegan recipes in them!

    We thought we'd kick off with the most important meal of the day, breakfast. This bircher muesli is great to make the night before so you can just grab it and go in the morning. All that’s left to do is add your toppings.

     vegan bircher muesli

    95 g rolled oats

    235 ml coconut or almond milk

    1 medium sweet apple (such as Honeycrisp or Pink Lady), grated

    1 tablespoon flax seeds

    1 teaspoon maple syrup

    ¼ teaspoon ground cinnamon

    pinch of salt

    1 teaspoon lemon juice

    FOR THE BERRY COMPOTE

    300 g mixed fresh or frozen berries (I love a mixture of raspberries, blueberries and/or blackberries)

    1 teaspoon maple syrup

    pinch of ground cinnamon

    1 teaspoon chia seeds (optional, although you will have to extend the cooking time by a little if you leave them out)

    OPTIONAL TOPPINGS

    toasted nuts and seeds

    toasted coconut flakes

    hemp seeds

    almond butter

    2 medium-sized sterilized jars with lids

    SERVES 2

     

    In a medium bowl, mix the muesli ingredients together until well combined. Portion between the two jars, cover with the lids and refrigerate overnight. (This gives the oats plenty of time to soften and soak up the flavours).

    Make the berry compote straight after preparing the oats. Combine the mixed berries, maple syrup and cinnamon with 120 ml water in a small saucepan. Bring to a boil over a medium heat, then stir in the chia seeds (if using). Reduce to a simmer and cook for about 7–8 minutes, until the liquid has reduced and the mixture is taking on a jammy consistency. If you are not using chia seeds, the mixture will need cooking for about 10–13 minutes. Allow to cool, then place in the fridge overnight with the oats.

    Serve the bircher muesli layered with or topped with the berry compote and any additional desired toppings.

     

    For more vegan recipes, check out The New Nourishing by Leah Vanderveldt, photography by Clare Winfield © Ryland Peters & Small.

    The New Nourishing


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, breakfast, recipe for the weekend, healthy, veganuary

  • Posted on August 31, 2017

    Back to School Lunch Wraps

    Sick of sandwiches coming back in the school lunch box? Why not mix it up a bit with these tasty wrap combos? They’re healthy, simple to prepare and a make a great lunch for kids and adults.

    Avocado Wrap lunch on the go

    Avocado and Chickpea Wraps

    4 wholemeal/whole-wheat tortillas or other wraps

    400-g/14-oz. can chickpeas drained and rinsed

    4 generous spoonfuls cottage cheese

    1 ripe avocado, thinly sliced

    1 tomato, deseeded and flesh diced

    3–4 tablespoons grated Cheddar cheese

    a few handfuls of shredded little gem lettuce and/or sprouted seeds

    a little freshly squeezed lemon juice

    salt and freshly ground black pepper

    Makes 4 servings

     

    Working one at a time, put a tortilla onto the work surface. Sprinkle a quarter of the chickpeas on top in a line down the middle.

    Mash with a fork, spreading in a half-moon shape towards one edge of the tortilla.

    Cover this with a generous spoonful of cottage cheese. Arrange a few avocado slices on top, in a line down the middle.

    Sprinkle over a small handful of diced tomato, a little grated Cheddar cheese and some lettuce and/or sprouted seeds.

    Squeeze over a little lemon juice and season lightly.

    Starting from the edge with the filling, begin rolling to enclose the filling. Wrap in greaseproof paper or clingfilm/plastic wrap and chill in the refrigerator until required.

     

    Or why not try...

    Cream Cheese & Barley Spread

    Make a spread using 200 g/1 cup cream cheese mixed with 200 g/1 cup cooked barley. Season with a pinch of celery salt and a pinch of garlic granules. Spread on a wrap and top with thin strips of celery, red (bell) pepper, shredded lettuce and grated carrot. Sprinkle with grated cheese, add a squeeze of fresh lemon juice and roll up.

    Tofu Salad

    Mash some firm tofu in a bowl with a few spoonfuls of mayonnaise. Stir in some finely chopped celery, thinly sliced spring onions/scallions, finely grated cheese and a pinch of dry mustard powder. Season lightly with salt and pepper. Spread on a wrap, top with sprouted seeds or shredded lettuce and roll up.

    Egg, Cheese & Tomato

    Spread some freshly prepared scrambled eggs or egg mayonnaise over a wrap, sprinkle with some finely grated cheese and diced tomatoes and roll up.

     

    For more tasty lunch ideas, check out Lunch on the Go.

    Lunch on the Go

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with kids, Back to School, healthy, wraps

  • Posted on August 17, 2017

    Poké Tuna Bowl with Melon recipe

    Poké is a raw fish salad dish from Hawaii and you can see the influence of Japanese flavourings with seaweed and sesame seeds, a regular addition to the dish. It is often combined with melon and cucumber giving it a refreshingly different flavour. Here the quinoa base adds a truly international appeal.

    Poke bowls with melon

    Poké (tuna) bowls with melon and cucumber salad, red quinoa and crispy ginger

     

    100 g/1/2 cup red quinoa

    a 5-cm/2-inch piece of ginger

    1 tablespoon avocado oil

    1 tablespoon light soy sauce

    1 tablespoon white wine vinegar

    2 teaspoons caster/granulated sugar

    sunflower oil, for deep-frying

    1 tablespoon wakame seaweed

    1 avocado

    1/2 melon (about 350 g/3/4  lb.), peeled, seeded and diced

    1/2 cucumber, peeled, seeded and diced

    2 spring onions/scallions, trimmed and thinly sliced

    200 g/7 oz. fresh skinless tuna, diced

    1 tablespoon black sesame seeds

    Serves 2

     

    Cook the quinoa according to packet instructions. Transfer to a bowl.

    Peel the ginger and grate 1 teaspoon into a bowl. Whisk in the avocado oil, soy sauce, vinegar and sugar, stirring until the sugar is dissolved. Stir into the quinoa and leave to cool.

    Thinly slice and then shred the remaining ginger. Heat a little sunflower oil in a frying pan/skillet and deep-fry the ginger for about 1 minute until crisp and golden. Drain on paper towels.

    Soak the wakame seaweed in a little boiling water for 5 minutes until softened. Drain well and pat dry with paper towels.

    Peel, stone/pit and dice the avocado. Add to a bowl with the melon, cucumber and spring onions/scallions. Add in the diced tuna and gently mix together.

    Divide the quinoa between two bowls and arrange the other ingredients on top scattering the sesame seeds and crispy ginger over the top.

     

    If you liked this recipe, check out Bowl Food.

    bowl food

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, summer holidays, recipe for the weekend, healthy, bowl food

  • Posted on July 28, 2017

    Chicken Salad Wrap recipe

    These wraps are a perfectly quick and simple lunch idea, whether you're taking them to the office or feeding the kids this summer holidays.

    chicken salad wraps

    Chicken Salad Wraps

    4 soft flour tortillas, preferably whole-wheat

    4 tablespoons mayonnaise

    2 teaspoons wholegrain mustard

    2 cooked chicken breasts, shredded

    2 carrots, grated

    a wedge of white cabbage, finely sliced

    2 medium tomatoes, finely sliced

    sea salt and freshly ground black pepper

    Serves 4

     

    Lay each tortilla flat on a piece of baking parchment.

    Spread with the mayonnaise and mustard.

    Add the shredded chicken, grated carrot, sliced cabbage, salt, pepper and tomato.

    Roll up the tortillas into tight cylinders, using the baking parchment to help you. Twist the ends of the paper together.

    Cut the cylinders in half diagonally. Wrap each portion in plastic and chill until ready for work.

    Top tip: If you want to make your own lunches, a clever trick is to keep it in mind the night before when you are cooking dinner. Any extra chicken, meats, fish, boiled eggs, potatoes, pasta, rice or roasted vegetables such as pumpkin, (bell) peppers or onions can be used in a wonderful sandwich or salad.

     

    For more quick and simple recipes for everyday living, check out Eat, Drink Live by Fran Warde.

    Eat Drink Live by Fran Warde

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with school holidays, recipe for the weekend, lunch, quick, healthy

  • Posted on July 20, 2017

    Matcha tea smoothie bowl recipe

    This smoothie bowl is the perfect healthy way to start your day! Matcha is the finely ground powder of a particular variety of green tea grown uniquely in Japan. It is high in antioxidants and fibre, and adds an alluring sweet nutty flavour to smoothies – it is also a fabulous green colour!

    Matcha tea smoothie

    Matcha tea, banana and sesame smoothie bowl

    2 large bananas

    2 teaspoons matcha tea

    250 ml/generous1 cup coconut milk, plus extra to serve

    300 ml/1  1/3 cups sheep’s milk yogurt

    2 tablespoons tahini paste

    50 g/1 scant cup baby spinach leaves

    2 tablespoons honey

    Toppings

    20 g/1/4 cup sliced banana

    toasted sesame seeds

    red fruits, such as raspberries and pomegranate seeds

    Serves 2

     

    Peel and roughly chop 1  1/2 bananas and put in a blender with the matcha tea, coconut milk, yogurt, tahini paste, spinach leaves and honey. Blend until really smooth. Divide between two bowls.

    Thinly slice the remaining banana and arrange on top of the bowls with the sesame seeds and fruit. Drizzle over a little extra coconut milk and serve.

    Tip:  You can decorate your smoothie with any type of fruit although the red fruits are a particularly attractive contrast and add even more antioxidants.

     

    If you liked this breakfast recipe, why not try our 'build your bowl' quiz to find you perfect Bowl Food evening meal?

    Or check out Bowl Food for even more delicious and healthy recipes.

    Bowl Food

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with breakfast, recipe for the weekend, vegetarian, healthy

  • Posted on May 11, 2017

    3 hummus recipes - Classic, Sweet Potato and Beetroot

    It seems that everyone has some serious hummus love at the moment, and we're no exception to that! There's even an International Hummus Day, (this Saturday!)

    This hugely popular tasty, nutty-flavoured Middle Eastern dip is so easy to make at home, we thought we'd share with you three great hummus recipes to celebrate. Serve them with pitta bread, falafel or vegetable crudités as a snack or alongside other mezze dishes for a light meal.

     

    Classic hummus

    Classic Hummus

    125 g/ ¾ cup dried chickpeas/garbanzo beans

    1 teaspoon bicarbonate of soda/baking soda

    salt

    2 garlic cloves, peeled and crushed to a paste in a mortar with a pestle

    4 tablespoons tahini

    freshly squeezed juice of 1 lemon

    toasted or griddled pitta bread, to serve

    To garnish

    extra virgin olive oil

    paprika or sumac

    finely chopped flat-leaf parsley

    Serves 6

     

    Soak the chickpeas/garbanzo beans overnight in plenty of cold water with the bicarbonate of soda/baking soda.

    Next day, drain and rinse. Put in a large pan, add enough fresh cold water to cover well and bring to the boil. Reduce the heat and simmer for 50–60 minutes until tender, skimming off any scum. Season the chickpeas with salt, then drain, reserving the cooking water and setting aside 1 tablespoon of the cooked chickpeas/garbanzo beans for the garnish.

    In a food processor, blend together the cooked chickpeas/garbanzo beans, garlic, tahini and lemon juice. Gradually add in the cooking liquid until the mixture becomes a smooth paste. Season with salt.

    Transfer the hummus to a serving bowl. To serve, make a shallow hollow in the centre using the back of a spoon. Pour in a little olive oil, top with the reserved whole chickpeas/garbanzo beans, a sprinkle of paprika or sumac and the chopped parsley.

     

    Sweet potato hummus

    Sweet Potato Hummus

    This velvety smooth sweet potato hummus dip makes an interesting change from the more familiar chickpea-only version.

    1 sweet potato, unpeeled

    3 garlic cloves, unpeeled

    ½ x 400-g/14-oz. can of chickpeas/ garbanzos

    1 fresh red chilli/chile, finely chopped

    a handful of fresh coriander/cilantro leaves, chopped

    2 tablespoons olive oil

    grated zest and freshly squeezed juice of ½ a lime

    salt and freshly ground black pepper

    serves 4-6

     

    Preheat the oven to 180°C (350°F) Gas 4. Roast the sweet potato in a roasting pan for 30–40 minutes until very soft. Add the garlic cloves to the pan about 20 minutes before the end of the cooking time.

    Remove from the oven and, when cool enough to handle, remove and discard the skins from the sweet potato and garlic cloves. Put in a food processor along with the chickpeas, chilli/chile, coriander/cilantro, olive oil and lime zest and blitz until it reaches the desired consistency. Season with salt, pepper and lime juice to taste.

     

    Beetroot Hummus

    Beetroot Hummus

    This is a sophisticated dip that’s sure to wow party guests with its vivid colour.

    140 g/1 cup canned chickpeas/ garbanzos, drained and rinsed

    250 g/2 scant cups beetroot/beets, cooked and cubed

    1 large garlic clove, peeled

    2 tablespoons olive oil

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons tahini

    2–3 pinches of sea salt flakes

    micro herbs such as pea shoots, to garnish

    Serves 4–6

     

    To make the hummus, put all of the ingredients in a food processor or blender and blitz until smooth. Taste and adjust the seasoning, if necessary.

    Spoon the hummus into a bowl and garnish with a few pea shoots. Here it is served with squid ink crackers, which look great with the deep red hummus and create a slightly sweet and salty flavour combination that is delicious.

     

    These recipes are from (in order):

    Garlic by Jenny Linford

    garlic by jenny linford

    Delicious Dips

    delicious dips

    Party-Perfect Bites by Milli Taylor

    Party Perfect Bites by Milli Taylor

    All photography is ©Ryland Peters & Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, recipe for the weekend, vegetarian, quick, healthy, hummus, dips

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