It's psychedelic purple appearance makes it hard to resist and the toasted cumin gives it a lovely smokey spice.

It is rare for me to go a day without eating hummus because I quite simply adore it. Not only is it an incredible versatile wee condiment but it makes for such healthy and moreish eating. I love it dolloped generously on any sort of salad, spread thick on coconut wraps or used as a dip for crunchy vegetables. 

I went through a faze of feeling rather indulgent and splashing out on fairly good quality store bought hummus, until I decided to make my own. This recipe is incredibly easy to make and far superior in taste to any commercially bought hummus - with no nasty preservatives needed. It's psychedelic purple appearance makes it hard to resist and the toasted cumin gives it a lovely smokey spice. I guarantee this is a recipe you'll make over and over again.  

RECIPE

Chickpeas, 400g tin

Beetroot, 1, cooked (roasted or boiled is fine) or you can use 1/4 cup tinned

Lemon, 1

Cumin seeds, 1 TBS

Garlic, 1 clove

Tahini, 3 TBS

Chili flakes, 1 pinch

Salt & Pepper

Toast the cumin seeds in a dry pan until fragrant and crush in a mortar & pestle. 

Add the chickpeas, beetroot, lemon juice, garlic, tahini, chili, salt & pepper and the toasted cumin into a food processor. Blitz until nice and smooth. Feel free to use a little olive oil or beetroot juice if you used tinned beetroot, to thin down the mixture a little.

Taste and adjust seasoning. 

Delicious on anything.

Packed with anti-inflammatories like ginger and spinach and naturally detoxifying foods like lemon, mint and cucumber, it'll really put the spring back in your step.

After a long and unreasonably cold winter, the sun is beginning to make a welcoming appearance. Spring brings with it a sense of optimism and lightness, where people begin to shed their clothes and break free from hibernation.

The warmer mornings means saying goodbye to my comforting bowl of oats, which has been a much loved staple all through winter. With the arrival of the sun my body begins to crave light, refreshing food and this smoothie recipe has been on repeat. It's the ultimate green smoothie to cleanse the body of winter and to re awaken the spirits. Packed with anti-inflammatories like ginger and spinach and naturally detoxifying foods like lemon, mint and cucumber - it'll really put the spring back in your step.

The addition of courgette may seem unusual but it gives the smoothie a delicious creaminess, plus the more greens in the morning, the merrier. Enjoyed best sipped outside, basking in the sunshine. 

Courgette, 1

Mint, handful

Lemon, 1, juice

Ginger, generous chunk, peeled

Cucumber, 1/4

Kiwifruit, 1

Spinach, 1 handful

Ice

Water

Place the ingredients in a food processor with a handful of ice and water. Blend until smooth and creamy.

These longer days and warmer nights have had me day dreaming of a spicy noodle salad - abundant with colourful vegetables, crispy pillows of tofu, fresh zingy herbs and a citrus dressing.

When you crave a bowl of noodles, absolutely nothing else will suffice. These longer days and warmer nights have had me day dreaming of a spicy noodle salad - abundant with colourful vegetables, crispy pillows of tofu, fresh zingy herbs and a citrus dressing. I really had no choice but to turn my delicious yearning into a reality. 

The hero of this dish is the Kelp Noodles, made from sea vegetables and packing a nutritious punch, they make for an unusual and exciting alternative to regular old rice noodles. You can use whatever vegetables take your fancy in this dish but the tofu is a must - baked until golden, chewy and satisfyingly moreish, it'll become your new favourite food. The dressing ties this bowl of goodness together beautiful with the vibrant marriage of citrus, salty miso and spikes of chilli. This salad is enjoyed best eaten outside with the spring sun lingering over you. Enjoy!

Citrus Miso Dressing 

Miso paste, 2 TBS

Orange, 1, zest & juice

Lime, 1, zest & juice

Coconut Aminos, 2 TBS

Tamari, 2 TBS

Ginger, 1 cm, grated

Red chilli, to taste, finely chopped 

Kelp Noodles, 1 packet

Soy sauce, ¼ cup

Tofu, ½ block

Coriander, handful

Sesame seeds

Veggies of choice, I used ~

Red cabbage, finely shredded

Cucumber, sliced

Broccoli, roughly chopped

Red capsicum, sliced

To make the dressing whisk all the ingredients together in a small bowl and set aside.

To cook the kelp noodles place in a pot and cover with the soy sauce and water, bring to a boil and simmer gently for about 15 minutes. Drain.

Cut the tofu into cubes and coat with a couple of tablespoons of the dressing plus two more tablespoons of Coconut Aminos. Bake in the oven for 10-15 minutes on a moderate heat, turning half way through, until golden and slightly crispy.

Prepare all the vegetables.

To assemble the salad mix the kelp noodles and veggies in a large bowl and add the dressing, toss to coat. Place in a serving bowl and add the tofu. Garnish liberally with fresh coriander and sesame seeds.