White Bean Paprika Dip

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Creamy white beans blend up into an easy dip, and give paprika a chance to shine in this recipe.

I love making my own hummus and keeping it on hand for a quick an easy snack, to spread on brown rice crackers, in a wrap, on roast veggies, or add dobs onto a salad. But sometimes I get sick of it and want a different flavour (or run out of chickpeas). So I came up with this flavourful dip which features paprika, onion and garlic powder on a backdrop of creamy white beans. It’s super quick and easy to make and will last well in the fridge so is great for an on-hand snack. I often have it for breakfast too!

White Bean Paprika Dip Recipe.

Ingredients

*2 cups white beans (cannellini beans)
*2 tbsp tahini (6 tsp)
*½ tsp garlic powder
*½ tsp onion powder
*½ tsp paprika
*1 tbsp lemon juice
*1/2 -1 tsp salt (try 1/2 first then taste and add more if needed)
*Black pepper (as desired)
*Water as needed – this will depend on how soft the beans are, and how thick you want the dip to be but I used ¼ cup.

Method

1. Place all ingredients in food processor. Blend until smooth, stopping once to scrape down the sides.
2. Sprinkle with a little extra paprika or try smoked paprika sprinkled on top and serve or chill for later.

What’s your favourite way to enjoy dip?

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Pita Pizzas with hummus “cheese”

 

pitta pizzaQuick and easy to prepare using pita bread, hummus and a few basic toppings such as tomato, olives and onion this healthy pizza alternative contains a good balance of protein and carbs making it an ideal post-workout snack, light lunch, or side dish. 

Chickpeas replace cheese as a healthier and lower-fat option with the benefit of being a good source of iron and protein! For a quick option you can use store brought hummus or try the healthier version below. For a speedy meal, prep the hummus and the toppings before hand, so all you have to do is assemble and pop under the grill when you are hungry.

Pita Pizzas with Hummus “cheese”

Serves: 2-4

Ingredients 

4 wholemeal pitta breads

Hummus (use packed store brought or try recipe below)

Veggie toppings such as onion, olives, capsicum, tomatoes, sundried tomatoes, jalepenos

Fresh herbs such as basil, parsley or oregano

Hummos:

400g tin chickpeas, drained

1 ½ tablespoons lemon juice

2 Tablespoons Tahini

1 garlic clove, pressed

Approx. 60ml water

Salt and pepper

 

To make the hummus: 

Blend all ingredients in a food processor adding the water slowly till a smooth thick consistency is reached.

 

To make the pizzas:

 

  1. Spread a thick layer of hummus on the pitta breads.
  2. Sprinkle with dried herbs and spices such as paprika if you wish
  3. Top with thinly sliced veggies
  4. Pop in a hot oven for 15-20 min until the veggies on top are cooked
  5. Sprinkle over fresh herbs such as basil during the last minute of cooking
  6. Enjoy!

 

 

Passionfruit Plum Parfait

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Summer is here and we have an abundance of refreshing passionfruit and juicy plums, so naturally I decided to create a summer dessert that utilises these two flavours. I love this parfait because you can make a few before hand and then keep them in the fridge so that you have a cool breakfast, delicious snack or guilt-free dessert on hand.

*If you don’t have plum or passionfruit on hand experiment substituting different fruits such as layers of banana and strawberries or grapes and kiwi fruit.

Passionfruit Plum Parfait 

Time: 15 minutes + chilling time
Makes: 4  serves (depending on glass size)

Ingredients 

*1 serving of chia pudding prepared the night before (find the recipe here)
*1 cup cashews, soaked in filtered water for 30 minutes or more (soaking time will depend on how powerful your blender is)
*1 tbsp (4 tsp) pure maple syrup (or other liquid sweetener such as agave)
*1/2 tsp vanilla extract
*1/2 cup water
*3-5 fresh, ripe plums, chopped into small squares
*3-5 fresh, ripe passionfruit, halved

Method
1. Prepare the chia pudding and the cashew cream the night before. To make the cashew cream, drain and rinse the cashews and place in a high speed blender with the maple syrup, vanilla and water. Blend on high speed until a smooth cream is formed (depending on how long you soak the cashews and your blender you may need slightly more or slightly less water).

2. The next day: using four parfait glasses or other tall glasses, first place a large spoonful of the chia pudding in each glass. Next, place about spoonful of the chopped plums then top with a spoonful of cashew cream, followed by the pulp and juice from half a passionfruit. Repeat the process one more time to complete a parfait then do the same for the other glasses.

Enjoy straight away, or chill for later.

Chia Bubble Teas

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From the left: Apple Green Tea, Raspberry and Rose, and Strawberry, Pineapple and Coconut Chia Bubble Teas

These refreshing chia bubble teas are the perfect summer snack to cool you down while giving you a good does of nutrients and antioxidants. They are inspired by the popular Asian Bubble Tea drinks which feature different teas and syrup combinations with floating ‘bubbles’ – often sago, tapioca or aloe-vera pieces. In our version we use fruit, and chia seeds to create a similar consistency that is fresh, healthy and fun.

Choose from one of our three flavour combinations below, and don’t be afraid to mix and match the fruit. (Tip: Strawberries pieces taste great with all the recipes).

All recipes make 1-2 servings and take about 5 minutes to prepare + overnight resting. 

Strawberry, Pineapple and Coconut Chia Seed Bubble Tea 

Ingredients
Prepare the night before:

1/4 cup chia seeds
* 1 cup coconut water
* 1/2 cup filtered water
Stir all to combine. Let sit for 5-10 min the stir again. Cover and place in the fridge overnight.

*1 cup pineapple juice (I used freshly juice but store brought pure pineapple juice would also work)
*1-2 tsp maple syrup (depend how sweet your strawberries and pineapple are)
*1 tsp vanilla essence
*1/2 cup fresh finely chopped strawberries

Method
1. Juice the pineapple if using fresh, and chop the strawberries.
2. Combine all ingredients in a jug and stir until incorporated.
3. Pour into 1-2 classes and enjoy immediately, or store in the refrigerator for later 🙂

Raspberry, Rose and Vanilla Chia Seed Bubble Tea 

Ingredients 
Prepare the night before:

* 1/4 cup chia seeds
* 1 1/2 cups almond milk
Stir all to combine. Let sit for 5-10 min the stir again. Cover and place in the fridge overnight.

* 3 tsp vanilla essence
* 1 tsp rosewater
* 1 Tablespoon (4 tsp) maple syrup
* 1/2 cup frozen raspberries

Method
1. Stir the over-night mixture to break up any clumps, then add the vanilla, rosewater and maple syrup. Stir until well combined.
2. Stir through the raspberries. You can defrost them but I prefer to keep them semi-frozen as they act like ice blocks and keep the drink cool 🙂
3. Pour into 1-2 glasses and enjoy!

Tip: because of the milk used this is a more filling version of the tea and will tend to thicken up more if you leave it in the fridge. Simply add a bit more milk or water to think it out to desired consistency.

Apple Green Tea with Blueberries  Bubble Tea 

Ingredients 
Prepare the night before:
*1 cup apple juice (make your own or store brought)
*1 cup green tea, cooled
*1/4 cup chia seeds

Stir all to combine. Let sit for 5-10 min the stir again. Cover and place in the fridge overnight.

*1/2 cup fresh or frozen blueberries

Method 
1. Stir the over-night mixture to break up any clumps.
2. Add the blueberries and stir until combined.
3. Pour into 1-2 glasses and enjoy straight away or chill for later.
Notes: The first and third flavour are summery-refreshing tastes, the middle is more of a flowery dessert taste. I used black chia seeds here, if you use white you may need to add more liquid to reach a drinkable consistency.