Healthy Happy Hummus (ZERO GUILT)

I’m a big fan of hummus, like most veggies but it’s my go to happy food. Nothing beats cutting up carrots and dipping them in it’s creamy goodness and sooner of later that pot has gone and despite being made with body positive ingredients such as Chickpeas, Tahini and Olive oil it’s not the healthiest of dips. 

I’ve always wanted to make my own and as I live in small town with the shops only providing the basic needs of survival (bread, COFFEE, and penny sweets) the chances of finding Tahini would be pretty slim. SO i thought would there be any alternative to it? AND YES! THERE IS. 

Yogurt. It not only provides a creamy texture similar to the traditional recipe but also doesn’t leave you feeling guilty that you’ve eaten most parts of a large pot of supermarket humus. 

So here it is! 

What y’all need

  • 1 can of Chickpeas- (already cooked is best and quicker, soaking them….ain’t nobody got time fo’ that) 

  • 1/4 cup of low fat natural Yoghurt

  • Paprika

  • Garlic paste/ 2 Garlic cloves minced.

  • A tiny drop from a Fresh Lemon

  • A drop of olive oil
  • A pinch of salt

  • A BLENDER

 

The method is totally simple.

Drain those canned chickpeas (remove the weird looking ones) and put them and all the other ingredients and blend to your concoction is smooth and to your desired thickness and if too thick add more of the Yogurt.

The next is to simply ENJOY!

Variations/Suggestions

  • Try adding a drop of sweet chili sauce

  • I used some roasted garlic in mine for a more intense flavour- Just a thought!

  • Caramelized onion added at the end is pretty awesome too.

  • ALWAYS DUNK IN A PITTA BREAD. SO. GOOD. 

I made this to go with the raclette I prepared for me any my friend today, It went down a treat. 

Image

 

Advertisements

The BEST tomato sauce. Made with LOVE!

Good Morning/Afternoon to you, wherever you are.

I woke up kind of late and skipped breakfast! Really need to sort out my sleeping pattern, and I actually will this time as I always say that i’ll go to bed at a ‘normal’ time to get my 8 hours of sleep and enjoy a hearty breakfast. It’s mandatory that I do sort this sleep problem out though as I’m back to University on Monday (Hooray…) back to that daily grind of commuting to London from my little flat….not in London.
But I do like commuting and have the best of both worlds, the busy city streets and then the quite quaint village with my little nest waiting for me.

BUT this isn’t a post about how much sleep I do or don’t need, it’s about the amazing pasta sauce I make at least once a week. I have tried many tomato pasta sauces, and shudder at the thought of buying one already jarred- and sometimes when you’re busy I don’t blame you or myself for reaching for the nearest Dolmio.

Some shop bought pasta sauces can be nice, but I find them riddled with additives and SO MUCH SALT. It’s like do I want some pasta with that bowl of salt i’ve just served up myself?

So here’s my own recipes for a perfect tomato sauce featuring two little tweaks you can do to create something more than just a bowl of tomato pasta. I just made this so it’s fresh and tasty, as it always should be.

Ingredients:

1 can of Chopped tomatoes – A good one!

2 Bulbs of garlic

Fresh Basil- fresh is best!

A little drop of extra virgin olive oil

1 onion, chopped

1 teaspoon of honey- goes well with the tomatoes (and Chili if you’re using it)

Glug of good passata!

Salt & Pepper

Variations

-Dried chili flakes/ Fresh Chili – Makes an awesome Arrabiata and adds some spice.

-A glug of red wine- Creates a richer flavor, and who doesn’t like a drop of wine?

-After cooking crumble some feta cheese into the sauce- SO tasty.

Method

1- Heat the oil and fry the onion and garlic for around 5 minutes until soft

2. Add the chopped tomatoes and then add salt to taste, you don’t want to over do the salt as the flavor you are looking for is rich tomato goodness. Add some pepper if you like too.
Then tear in your fresh Basil and add your drop of honey and let the magic simmer down until thick. (Add other variations here too!)

3.After the sauce has started to thicken add a little passata to bring it back to life again.

4- Shaken or stirred? Add your pasta, my favorite is wholewheat fusilli! And enjoy.

This sauce can also be put away for a later date, keep it in a jar and put in the fridge but use within 3 days and also can be frozen to get out at last minute when you have no time to cook.

(excuse the no photos, I ate the pasta before I had a chance to take one)

Have a lovely day.

XO Little Falafel. ❤

ALL FUN AND GAMES

Haven’t posted due to Christmas Festivities, I had a lot of fun….and FAR too much alcohol. 
So in order to start this properly today will start with a lovely green smoothie. 

Try this one out 🙂 (and it’s vegan)

1 small head of lettuce, chopped into a couple sections

1 banana, ripe

1 cup blueberries, frozen

1/2 cup mango, frozen

1 tablespoon chai seeds

1 1/2 cup water

SO YUMMY! 
Great to get out of bed for and this morning I woke nice and early for my day and even went to bed before 4AM (I haven’t been sleeping well lately) and i’m proud of myself for getting around 8 hours of sleep! Hooray! 
Despite time going to quickly today It’s kind of a good thing as i’m seeing a friend in London which should be good. 

Happy Sunday. 

 

 

 

Goodness gracious, Falafel. (BAKED,HEALTHY AND FABULOUS)

Image

 

Image

I thought it would only be right for the first recipe I post to be Falafel, so here it is. 
I first had Falafel in a Moroccan restaurant, I’d seen it in stores and food markets and never actually went and tried some, thankfully I did and fell in love. 
Originally made with chickpeas my variation includes mashed carrot with other herbs and spices. 

I actually made this tonight for dinner and started prepping it at 4pm (a bit too keen for dinner).

Ingredients:

 400 can of chickpeas, drain first (drained weight 250g)

– 2 carrots chopped

– 1 tablespoon of cumin

– 2 tablespoons of flour 

-1/2 teaspoon of baking powder

– 1 pinch of salt and pepper (to taste)

– A drop of sweet chili sauce (optional) 

– minced garlic (to taste)

 

  1.  Drain the chickpeas and rinse them. 
  2.   Place the chickpeas into a food processor with garlic, cumin and carrot  then add salt and pepper to taste. Process until the  mixture forms a firm paste.
  3. Add flour and baking powder
  4. Ensure the mix is firm enough and then to roll into balls or ‘patties’ 
  5. Coat the little rolls of Falafel in oil, place on a tray and bake for 20 minutes until crispy and golden brown.

Enjoy these little bits of love with pita breads filled with salad any dressing you wish, or include them in a salad or smush into a sandwich or wrap! ❤

(ps, keep your eye on them as my ovens a little crazy, you don’t want them cremated!!)

XOXO