A super speedy recipe to liven up your houmous. You can’t beet some roasted beetroot AND garlic, and this makes a really sweet flavour combination. Forget your pickled beetroot THIS is where you can truly appreciate the awesomeness of beetroot.
Roasted Beetroot and Garlic Houmous
240g (1 tin) chickpeas
2 tbsp tahini
3 cloves garlic
1/2 juice of lemon
Handful of fresh coriander
Salt and pepper
2 tbsp water
- Peel the beetroot and chop into small chunks. In a baking tray, roast the beetroot and garlic cloves in the oven for 35 minutes with a drizzle of olive oil.
- Meanwhile, blend the chickpeas in a food processor along with the tahini. Add the lemon juice.
- Once the beetroot is cooked, add it to the chickpea mix. Peel the skin of the garlic cloves and pop in the mixture, and drain any excess olive oil into the processor too.
- Blend until smooth, this may take awhile depending on the power of your blender.
- Add the coriander and season with salt and pepper.
This past week I’ve been grumpy. Pretty darn grumpy. I’ve been sugar detoxing. I cut it out. All of it out. I’m talking refined sugar AND natural sugar. It’s been tough, but I have made it through the other side.
I don’t know if you’re new around these parts, or if you remember me writing this post about when I was told I had Candida and then gave up sugar for months. Well, I’ve been suffering pretty badly with my tummy troubles again and after we spoke at the Vegan Futures festival a couple of weekends ago people were really interested in the sugar-free aspect of what we had to say. I knew it was time to take a step back, look at how sugar had crept back into my diet again and take control of what I was feeding my body.
The diet I’m currently following is pretty strict, I’m talking no caffeine, no wheat, no potatoes, no fruit and no alcohol. Although, I did let three margaritas pass my lips the other Friday (but we’ll just pretend that didn’t happen)! Planning interesting meals and snacks can be tricky especially when there is just no time! I’ve come to realise when I reach for a snack (which is often) I’ve got into a habit of heading straight for something sweet, whether that’s a banana, jam on toast, or a couple of biscuits.
I’ve been snacking A LOT on almonds and seeds but after a while they become pretty boring. So, I thought I’d make my own crisps because I LOVE crisps.
1 tbsp coconut oil
6 stalks of kale or cavolo nero
Half a parsnip
Half a carrot
Half a beetroot
2 garlic cloves
Half a lemon
Salt and pepper
- De-stalk the kale or cavolo nero and cut into pieces. Peel the carrot, parsnip and beetroot and then, using the peeler, slice the vegetables thinly.
- Meanwhile heat the oven to 160C and melt the coconut oil in a baking tray.
- Place the vegetables onto the baking tray and coat in the oil, add the cloves of garlic and drizzle with the lemon juice.
- Bake for 20 minutes until crispy.
- Once out of the oven season with salt and pepper. I added a little more lemon juice afterwards too.
- Leave to cool before you eat them.
This is a great alternative to grabbing a packet of crisps or going for that sweet snack, and they’re so easy to make. You don’t need a fancy gadget to get super thinly sliced pieces just use your vegetable peeler. You can always make a double batch if you want to make enough for two or three people (or just more for you)!