Savoury Snacks

Recipes / Savoury Snacks

Pimping up yer’Hummus

We love Hummus – hopefully as much as you do?! So #ConfessionTime, we don’t always make our own, well – rarely – but regardless, when we don’t we like to #PimpThatShizzleUp, so here are a few things we add to make your standard Hummus even more awesome (plus how to make it if you do want to make the whole…

Savoury Snacks / Uncategorised

Dehydrated Kiwi Crackers

If you prefer to eat your Kiwis without their skins, then be sure you don’t chuck those furry morsels away 😉 Ingredients: 2 Kiwi skins 4 tsp soaked Chia Seeds (liquid part & seeds only) 8 tsp Hemp Seeds 8 tsp Flax Seeds Instructions: Line a small roasting tray with Baking Parchment In a liquidiser add the skin and soaked…

Recipes / Salads / Sides / Savoury Snacks

Cauliflower Leaves with Avo & Spinach Dip

You’ve made some Roasted & Spiced Cauliflower or perhaps a little Cauli rice – well here’s what to do with the outside leaves – instead of throwing them away – because it’s all about being sustainable where we can and using every last morsel. Ingredients: Leaves of 1 Cauliflower 1tbsp Extra Virgin Olive Oil Pink Himalayan Salt & Pepper Dip 1 Ripe Avocado 50g Spinach ½tbsp…

Brekkie / Brunch / Recipes / Savoury Snacks

Oatcakes

An oatcake, with no added sugar, so easy, so yum; Ingredients: 25g Coconut Oil 140g Oats (gluten free is preferred) Dash of Salt 125ml Water Instructions: Preheat the oven to 180°C Gently melt the Coconut Oil in a pan before adding the Oats, Water & Salt until you form a thick paste Roll out the mixture into a cylinder shape,…

Recipes / Savoury Snacks

BNS / Tom / Pinto Bean dip

Ingredients: 200g Pinto Beans ½ Butternut Squash (BNS) 150g Cherry / Vine Tomatoes 1tbsp Apple Cider Vinegar (ACV) 2tbsp Extra Virgin Olive Oil Pink Himalayan Salt & Pepper Instructions: Place the Pinto Beans (with a piece of Kombu if you have it) in a dish with triple the amount of water, to soak overnight / for 12 hours Replace the…

Recipes / Salads / Sides / Savoury Snacks

Sweet Potato and Aubergine Dip

Ingredients: 1 large Sweet Potato 1 Aubergine Pink Himalayan Salt and Pepper 3 Garlic Cloves, in their skins 3 tbsp Olive Oil Instructions: Preheat the oven to 180°C Divide both the Sweet Potato and Aubergine into 8 pieces Add to a roasting tray with a drizzle of Olive Oil, Salt and Pepper and roast for 45 minutes, adding the Garlic…