Author: Meg

Cauliflower Hummus

Cauliflower Hummus

It is no secret I LOVE hummus! It is my go to for jazzing up a salad or veggie dish, to have as a snack with something crunchy to dip, or to experiment with in creating different iterations of this classic deliciousness. Beetroot hummus is a beautiful visual, pumpkin hummus is incredible more-ish, and then there are various greens and herbs you might combine – I love coriander personally. Another nice little rendition is stirring a little fresh curry paste through your hummus – trust me, give it a go!

And here, my friends, is another idea for you – cauliflower hummus. What I love about this recipe – aside from the yummy taste and solid nutrition, is that it uses the whole cauliflower. I have roasted it for a gorgeous, nutty flavour, but you could also steam the cauliflower if you prefer. I have also roasted the leaves of the cauliflower and used them as a garnish and in the hummus itself.

I have left some chickpeas whole to use as a garnish to add texture and interest, and have also used pomegranate, radish, sesame seeds and some edible flowers from the garden to pretty it up here, but just know that it is just as delicious without too much fuss, and just a slug of olive oil on top. Make it your own!

Roasted Cauliflower Hummus

1 medium-large head of cauliflower

2-3 tbsp tahini

1 tbsp lemon juice

1 small garlic clove, peeled and chopped

1 cup cooked chickpeas

½ cup water

¼ tsp sea salt, or more to taste

Radish and pomegranate to garnish (optional)

 

Wash your cauliflower and don’t pat dry.

Cut off the outer leaves but don’t throw them out. Cut the cauliflower into florets roughly the size of 1-2 thumbs, slicing up the …

Best Banana Bread (Gluten Free)

Best Banana Bread (Gluten Free)

Enriched with yoghurt, olive oil and warming spices of cardamom and cinnamon, this cute little not-too-sweet banana bread is a real quiet achiever. I’ve been making versions of this bread for a while, and have finally settled on this iteration, which I love for several reasons.

First of all, it uses FOUR bananas. I love this, because usually, when you have bananas to use up, there are a few, right? I’m always a little disheartened when recipes call for only one or two bananas…

Secondly, it’s gluten free but without losing a fabulous crumb and texture, and without using packet mix gluten free flour. You could probably substitute, but I love choosing different flours based on their nutritional prowess, and flavour profiles – it makes me feel like a legit baker 🙂

Next, it’s versatile and lovable! Mix up the spices, add some chocolate chunks, swap the nuts, make it into cupcakes instead, ice it with a delicious cream cheese icing, adjust the sweetness to your liking, and the list goes on. It’s family friendly, great in lunchboxes (omit or sway the walnuts if your school is nut free), with a cuppa, or slathered with your favourite topping – ricotta and peanut butter tested here so far with success.

And finally, it’s really easy to make, using one bowl and a blender – yeah! Try it out – I’d love to hear what you think.

[headline]Best Banana Bread (Gluten Free)[/headline]

Makes one LARGE loaf

135g (1 cup) teff flour (or any combination of millet, quinoa, brown rice flours – note that the more rice flour you use the grainier the texture will be)

85g (1/2 cup) buckwheat flour

100g (2/3 cup) white rice flour

70g (1/2 cup) tapioca flour (or cornstarch or arrowroot)

35g – 70g (1/4 – 1/2 cup) …

Emma’s Cake {ginger and lemon verbena friands}

Emma’s Cake {ginger and lemon verbena friands}

Yesterday, the world lost a brilliant soul.

I first met Emma when I began my studies in naturopathy and nutrition. She was young, vibrant, super intelligent and probably one of the calmest people I had ever met. She was also magnificently kind, and as we now know, incredibly brave.

Over time she became not only a good friend, but a mentor of sorts in navigating the world as a new practitioner. She was… I still can’t believe I am writing “she was”. She was a light.

So today I did the thing I do when the world is not right for me, I baked.

I thought about what Emma loved and I am pretty sure she would have loved what I came up with. Gluten free, enriched with nourishing ghee, fresh herbs, and a good hit of ginger. Yum.

While I cooked, I thought about Emma, but I also thought about others.

I thought about my friend in the school playground this morning and the discussion about weight measures in recipes over cup measures, and made sure to take note of the weight for this one!

I thought about my husband and my kids, and how they make my heart hurt with love.

I thought about a conversation with my sister, and how grateful I am for her.

I thought about a new friend, and how she reminds me of Emma’s calm.

And I spent a little too long running my fingers through the mix of dry ingredients, because it feels nice.

So I hope you love these, and maybe bake them one time for someone you love.

Recipe notes:

The ingredients calls for 5 egg whites. I know, I know, I am not normally a fan of having leftover yolks, but in this case I wanted a particular texture …

Roasted beetroot and lentil salad with ghee and olive oil dressing

Roasted beetroot and lentil salad with ghee and olive oil dressing

Behind every great salad, there’s an even better dressing. Don’t get me wrong – the actual salad is hugely important too, providing the nutrients and sustaining goodness to give you that ‘I just had an excellent salad’ feeling. The dressing in this case however, is the star. The thread that ties the ingredients together, highlighting their deliciousness even further. Also, the nutritional benefits in this golden, layered liquid are another feather in it’s cap.

A combination of some gorgeous olive oil and silky ghee give the dressing an almost caramel flavour. The olive oil lends us the benefit of its omega 3 essential fatty acids, whilst the ghee (clarified butter) adds some lovely fat soluble vitamins such as vitamins A, D and E, along with vitamin K2 which helps our bodies absorb the calcium from the greens. I could say a lot more about ghee, but that is a whole other post 🙂 The apple cider vinegar primes the digestive secretions, getting them ready to go to work on breaking down the food you’re about to give them, and the sea salt brings everything together.

This recipe will make around 1/2 cup, so you should have some leftover to keep in a jar in the fridge – just  bring it back to room temperature before using again. Also, the beauty of this salad is that you can sub in other things that you have on hand – swap out the beetroot for a different roast veggie, or the lentils for chickpeas, or the sprouts for your favourite leafy green.

[headline]Roasted Beetroot and Lentil Salad with Ghee and Olive Oil Dressing[/headline]

1 beetroot, or left over roasted beetroot

1/4 cup lentils, or any leftover legumes

1 cup pea sprouts, or your favourite leafy green

50g goat’s cheese, roughly broken into pieces…