You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
Sweet Potato Fries
Crispy on the outside, soft and fluffy on the inside. Lightly spiced with paprika and a sprinkle of salt. It’s finally time to share one of my favourite things ever… Sweet potato fries!
I seriously love sweet potatoes; as a soft mash alternative, fried until crispy on the hob or perfectly roasted until deliciously crunchy. I don’t think I’ve ever found a variation that I haven’t completely loved! That’s why on Plant Power Day, I knew I had to celebrate with a delicious bowl of my favourite sweet potato fries.
Tahini Free Hummus
I absolutely love hummus, it’s one of my favourite go to snacks. It tastes delicious with some crunchy veggies, gluten free crackers, a bowl of delicious crisps or even piled high on the side of a salad. There’s absolutely nothing about it that I don’t love! I always make sure that I have a pot (or two) in the fridge, and it’s usually homemade.
I always thought that hummus would be difficult to make, I thought it’d need tonnes of ingredients or take a million different steps to create. But that couldn’t be further from the truth! The recipe is actually so simple and easy to make and only takes about 5 minutes to put together. Hummus really is a staple in my diet and I can’t imagine not being able to enjoy my favourite snack!
Spirulina Energy Bites
When I first bought spirulina I was so excited. I was convinced that I’d bought a major superfood that would boost my energy, leave me with glowing skin and make me look all around more radiant and feel amazing. I’d read that it was a great source of iron, full of Vitamins A, B, C and E and minerals such as calcium, zinc and magnesium. There’s no denying that spirulina is definitely good for you!
But like so many health foods, it has a bad reputation for not being very nice, and to be fair I can see why. After just one use I could categorically say that I really didn’t like the green powder. It’s earthy, has a very strong flavour and is basically ‘green’. I was left with a big bag in my cupboard that was left untouched for months. But I rarely give up on food, and was determined to try again. Remembering that a little goes an extremely long way!
Carrot Hummus
I love making my own hummus and experimenting with different flavours. My latest experiment created this creamy, fresh and vibrant carrot hummus.
I have literally made, what seems like, hundreds of versions of this dish. I’ve found it so tricky to make a really ‘carroty’ smooth hummus – if you know what I mean. I have tried everything from grating the carrot to roasting it first but found that simply par boiling the vegetable not only gave the best texture but also helped to add the most flavour. Parboiling really did help the carrot flavour shine through.
I used the exact same recipe as I use for my basic hummus and just added the carrots before I blended everything together. It’s one of my best adaptations that I’ve made and is one of my favourite healthy snacks. It’s perfect with crudities, in a salad or spread on top of a lightly warmed pitta.
Store in the fridge in an airtight container for roughly a week.
Rosie x
| Prep Time | 5 Minutes |
| Cook Time | 5 Minutes |
| Passive Time | 5 Minutes |
| Servings |
Servings
|
Ingredients
- 6 Medium Carrots Peeled and chopped into large chunks
- 1 400g Can Chickpeas drained and rinsed, reserving a few for decoration (optional)
- 1 Tablespoon Tahini
- 2 Tablespoons olive oil
- 1/2 Teaspoon Garlic Paste
- 1 Teaspoon Paprika
- Large Pinch Sea Salt
- 1 Tablespoon Water
- 1 1/2 Tablespoons Fresh Lemon Juice
Ingredients
|
|
Instructions
- Cut the carrots into large chunks and boil until soft. Drain and set aside to cool.
- Place all the ingredients, except the water, into your food processor/blender and blend until smooth and creamy. Add the water after the ingredients have begun to come together. If needed, add an additional tablespoon of water/oil until your desired consistency is reached
- From there, place into a bowl and sprinkle a little extra paprika and your left over chickpeas if desired. Store in the fridge in an airtight container for about 5-7 days
- Enjoy with crudities, on top of warm pitta or toast, spread onto crackers or plonked on the side of a salad!
Share this Recipe