It has been a while since my last post. I started the year chasing my tail like a staffie left inside too long. It is only February and I am already unravelling some wonderful life lessons, which leaves me wondering what is in store for the rest of the year? I have a feeling 2016 is not one we will be likely to forget.
I have discovered, and I am delighted to say, that no matter how busy or chaotic my life is my diet is not up for discussion or disruption ever. Yes, there were moments that I longed to pour my food from a box, tip some milk on it and go, but I resisted all urges of convenience and cooked my food with soul and love. I have worked so hard to feel this good; clean eating is here to stay.
=Q=
I learnt (once again) that no matter how happy and well you feel you cannot be around unhappy, unwell people and not be affected. This was a pretty big lesson to take from the first few weeks of the year and it is one that comes up for all of us, because one thing we have no control over is other people.
A few of my loved ones had dramatic health news reminding me that our health is so very precious. I realised that, while there were some things beyond my control, there were also some things very much in my control. After a flurry of work with very little work-life balance, I am once again on the road. My feet are sandy, my skin is salty and my heart is wide open letting in the heat of this perfect summer day.
I love pretty much everything about summer. I particularly love the way we feed our bodies in the heat. Raw, cold, crisp vegetables and fruit. Brightly coloured dips. Slithers of ice-cold watermelon, big crunchy textural salads. No cooking, no fuss.
I made this one evening for family and it was requested as a post (this is for you, Sara darling).
I have offered two pulse-free hummus versions. One raw, one cooked. Personally, I love pulses, but many people find them difficult to digest so this is a great alternative. I love serving these together: the colours and flavours contrast well. They are great to have in the fridge to scoop over a roast sweet potato or jazz up a simple salad but keep in mind that these pulse-free hummus versions will not keep as long as a regular hummus. Up to a week for the beetroot hummus and 3 or 4 days for the zucchini hummus.
Beetroot Hummus
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Raw Zucchini & Rocket Hummus
=R1=
You can also thin this out with a little water to make a fabulous dressing to go over salads.
Enjoy x
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 medium zucchini, diced into small pieces
- 1 cup loosely packed rocket leaves
- ½ cup loosely packed basil leaves
- Zest & juice of one lemon
- ½ cup hulled tahini
- 2 tbsp extra-virgin olive oil
- 1 clove garlic
- Good pinch sea salt
Method
- Place all ingredients in food processor or Vitamix. If using a Vitamix, you may need to scrape down the sides of the blender every ten seconds. Chill and serve with fresh vegetables cut into batons for dipping.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
