Business Expo – Fels Point 8th February 2015

Lemon & Garlic Hummus

 

1 x tin Chickpeas

2 x cloves Garlic

Grated rind & juice of 1 Lemon

2 x tbsp Tahini paste

2 x tbsp Olive Oil

1 x tsp ground Cumin

Salt & Black Pepper

 

 

  • Drain the chickpeas but reserve the liquid
  • In a food processor blend everything together and slowly add about half of the liquid until you get a smooth and creamy consistency like mayonnaise.
  • Season with salt & pepper to taste.
  • Serve with crunchy vegetable crudités or homemade tortilla chips.
  • This will keep in the fridge for up to 4 days.

Super Green Breakfast Smoothie

 

2 x green apples

1/4 x fresh pineapple

1 carrot

1 x thick slice fresh lemon

1 large handful of washed fresh spinach

1 small pot natural yogurt

  • Juice the apple, carrot, pineapple & lemon
  • Add fresh juice to blender with spinach & yogurt
  • Blend until smooth & consume within 20 minutes for maximum benefit.

Energy Balls

130g Smooth peanut butter

100g porridge oats

60g desiccated coconut

50g ground flax/linseed

50g Dark chocolate chips

100g honey or agave syrup

1 x tbsp chopped almonds

1 x tsp vanilla extract

  • Mix all the ingredients together in a bowl with a spoon until well combined
  • Place in the fridge for 15 minutes to chill before shaping into balls
  • Once chilled roll into balls of whatever size you would like (mine were about 1″ in diameter)
  • Store in an airtight container in the fridge for up to one week
  • Makes 20-25