Pumpkin Cannelini dip
Isn’t the yellow colour a joy to the eye? Indulge in this creamy, nutritious dip that uses white beans and sweet-roasted pumpkin for sweetness. In Chinese medicine, all types of beans benefit the kidney energy and the yellow and sweet pumpkin nourishes your Spleen. Likely one of the yummiest ways to boost your energy 😊
Ingredients:
1 can of organic cannelini black beans
1 quarter of roasted pumpkin
2 tbsp Tahini
2 tbsp Garlic Infused Olive Oil
Squeeze of Lemon Juice
Sea Salt
Heidi’s green Hummus
If you love hummus but you never keep to the recipe…. Heidi loves colour. It makes life more interesting and the kids love this one. A great blender is all you need! It really can’t get any easier than this: Add chickpeas, tahini, lemon juice, olive oil, cumin and optional a small piece of garlic (depending on your kids). Now add kale or spinach and blend for a minute. Voila! Keeps in the fridge for several days 😊
Ingredients:
1 can of organic chickpeas
2 tbsp Tahini
Squeeze of lemon juice
2 tbsp olive oil
Cumin and garlic (optional)
A bunch of kale or spinach leaves
Super-crispy Kale Chips
The secret to crispy Kale Chips is to massage the tiniest bit of olive oil into each kale leaf, season them lightly with sea salt and garlic powder, and bake them slowly (16-20 min) at low temp (150 degrees).
You will need 1 bunch of kale (washed and dried very well), 2tsp of olive oil, a pinch or two of sea salt and garlic powder. Turn the chips after 10 min and watch while they bake for another 6-10 min. Enjoy!
Ingredients:
Kale
2tsp Olive oil
Pinch of sea salt
Garlic powder
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