PEA HUMMUS

I will never get tired of hummus. Here's another delicious variation and a great source of vegetable protein. Sometimes I use edamame beans instead of peas - works just as fine.

You need:

• 1 cup of boiled and rinsed chick peas
• 1 cup of boiled peas (I used frozen)
• 1-2 cloves of garlic
• 1 lemon squeezed
• 2-3 tbs of tahini
• 2 tbs of olive oil
• pinch of salt
• pinch of black pepper

Optional:

• half a handful of spinach
• half a handful of flat parsley 
• half a handful of coriander
• half a handful of mint

Blend all the ingredients in a blender until smooth. Add  a splash of water if you prefer a little runnier consistency.   

Heidi x

CASHEW DIP

Here's another great recipe for a healthy dip that's easy to make and tastes pretty amazing.

 You need:

• 1 cup of soaked cashew nuts (I soak them in a cup for at least 20-30 mins so they soften a little)
• 1 lemon squeezed
• 1 clove of garlic
• handful of fresh herbs (I used basil, coriander and mint but e.g. parsley works nicely)
• 1 tea spoon of soya sauce
• 2-3 table spoons of nutritional yeast
• pinch of salt 
• pinch of black pepper
• splash of coconut water

Blend all the ingredients together until desired texture achieved. I add just enough coconut water to keep my blender going as I like my dip quite thick.

 Enjoy with salads, vegetable sticks, crackers etc.

Heidi x

RAW ENERGY BITES

Raw treat heaven. Here'a a great guilt-free energy snack when you are on the run or craving something sweet. Can dairy-free, gluten-free and refined-sugar free taste any better?

You need:

• 0.4 cup (1 dl) of hazelnuts
• 0.4 cup (1 dl) of pecan nuts
• 0.2 cup (0.5 dl) of almonds
• 2 table spoons of hemp seeds (whole not the shelled ones)
• 2 tbs of chia seeds
• 2 tbs of raw cacao powder
• 2 - 3 tbs of maple syrup 
• 1 tbs coconut oil
• 6 big and juicy pitted medjool dates (if you are using dried dates I suggest you soak them in water for about 30mins to soften a little)

Optional:

• coconut flakes
• goji berries

Blend all the nuts into a crunchy flour. Mix together with hemp and chia seeds, cacao powder, coconut oil and maple syrup. Blend the dates into a sticky paste in a separate bowl. Mix everything together and roll between your hands into small balls. You can cover the balls with coconut flakes or decorate with goji berries. Place them in the fridge or enjoy straight away.

Heidi x

ROASTED CHICKPEAS

I'm not detoxing this January and actually I don't believe in diets or depriving yourself of anything. That would only have the opposite effect and I would start craving all the things not allowed. I want to eat food that not only tastes good but also makes me feel good and gives me energy all year around. Sugar is not my worst enemy, if I feel like having an odd sweet treat or a bite of chocolate I'll go for it. My weakness has always been all the crispy, crunchy and salty things: crisps, popcorn, nuts, crackers, fries. The more salt the better.  

Kale chips are good at satisfying my cravings. Here's another easy snack when you feel like something crunchy.


You need:

• approx. 1 cup of boiled chickpeas (or rinsed if you are using from a can)
• 2 - 3 tbs of coconut oil (or your favourite cooking oil)
• 3 - 5 cloves of garlic peeled and crushed  
• pinch of salt
• pinch of turmeric powder
• pinch of black pepper
• pinch of dried chili flakes
• pinch of paprika seasoning    

Preheat your oven to 400F / 205C degrees. Put the chickpeas on an ovenproof dish with coconut oil, crushed garlic and spices. Mix it all up, remove the extra skin that peels off from some and spread the chickpeas evenly. Bake for about 30 - 40 minutes until golden brown and crunchy. Add salt if needed.  

     

Heidi x

BEET PESTO

New Year, new starts, new habits, new diets. Here's an old favourite if you are thinking of keeping it clean.    

I got the idea for this lovely dip a few years ago from a dear friend and it's been a huge hit in my family since. It's so versatile: you can spread it on top of crackers, dip it with vegetables, mix it with pasta, enjoy it with salads or your favourite source of protein and the list goes on.

You need:

• 4-5 boiled beets
• 12-15 sun dried tomatoes in olive oil
• 2-4 tablespoons of olive oil 
• 30 almonds
• bunch of fresh basil (approx. 40 gr.)
• 1-2 cloves of garlic
• pinch of salt
• pinch of pepper

Blend all the ingredients together (I find a hand blender the most useful when you are making thicker dips). If you prefer a little runnier texture add more oil. I like to leave my almonds a bit crunchy. 

Wishing you all a blessed New Year!!

Heidi x

CHOCOLATE CHIA COOKIES

Again another great discovery from Ella's delicious blog. I've been completely obsessed with these crunchy, nutty cookies since I tried them for the first time. I keep making a batch after another.

You need:

• 1 cup of ground almonds
• 1 cup of ground hazelnuts
• 1 cup of buckwheat flour
• 6-8 pitted medjool dates
• 1/2 cup of maple syrup
• 1/3 cup of water
• 3 tablespoons of raw cacao powder
• 3 tbs of chia seeds
• 4 tbs of coconut oil

Mix almonds, hazelnuts, buckwheat flour, cacao powder and chia seeds in a bowl. Put dates, maple syrup, water and coconut oil in a blender and blend until smooth. Mix together with the dry ingredients.  Shape dough into little balls, press them between your hands and place on a baking tray. Bake 15-20 minutes in 180C degrees. 

Heidi x

KALE CHIPS

Kale chips are becoming a big hit and what is there not to love about them: they are crunchy, full of flavour, super healthy and make a perfect snack. Here's my version.

You need:

• large bunch of kale 
• approx. 2 cups of cashew nuts
• approx. 1 cup of water
• salt

Blend cashew nuts and water in a blender until smooth. Add water little by little so the nut paste won't get too runny. Wash kale, remove stems and tear into smaller pieces.
Pour cashew paste in a bowl with kale and mix well. Place the leaves on oven trays. Bake in the lowest heat setting of your oven, ideally in 45C degrees, for about 4-5 hours until they are completely dry and crispy. Sprinkle with salt and enjoy.

Sometimes I've finished a whole batch before chips have even cooled off.

Heidi x

AVOCADO CRACKERS

 I love avocados. I often make these super simple crackers full of good fats.

Slice avocado on your favourite cracker, toast or bread. Season with a pinch of salt & chili flakes. Squeeze a bit of lemon on top.

 Perfect combination of tastes.

Heidi x

INCREDIBLE HULK SMOOTHIE

Like many of you I like to start my day with a smoothie full of vitamins and minerals. Keeps me going all morning. I tried this smoothie not too long ago in an organic cafe. Total addiction. I had to create my own version.

 You need:

• one banana
• large handful of cashew nuts
• handful of spinach
• 6-8 leaves of basil
• 2 table spoons of coconut yogurt (or coconut milk)
• 1/2 cup coconut water
• 2-3 ice cubes

Optional:

• one table spoon hemp protein (or your other favourite)
• one table spoon soaked chia seeds
• one table spoon psyllium husk
• one tea spoon super green powder

Place all the ingredients in your blender and blend until smooth.

Heidi x

HUMMUS

All time favourite and so easy to make: hummus. It goes with anything and everything: you can spread it on your toast and garnish with herbs, add to your salad, eat with veggie sticks, mix it with your protein (not the shake ;-) or dip it with something crunchy.  

For the plain version I used one can of chick peas, one peeled garlic clove, one big table spoon of tahini, one squeezed lemon, two table spoons of olive oil, salt, paprika, black pepper and a bit of water to make it runny. If it's too thick and dry for your blender try a hand blender.
  

I like to add some flavour and this time I threw in spinach. You can also spice it up with chili.

Heidi x

QUICK SNACK

Here comes my first post! I learned earlier this year I have a dairy allergy which felt a bit like a punishment. Bye bye milk chocolate, cafe latte, ice cream and pretty much all desserts (sorbet and fruits don't do it for me when someone's having a cafe liegeois next to you). I believe everything in moderation. I love eating tasty food that makes me feel good, but you have to indulge yourself every now and then.

My latest discovery is coconut yogurt. It's vegan, sweet and creamy. I also love nut spreads. For these crackers I used one layer of hazelnut butter and then coconut yogurt on top.

You can use it on different crackers, sliced fruits (apples are my favourite) and even on cucumber.

Simple and delicious!

Heidi x