Homemade Hummous
So simple and healthy
Servings: 4 Servings
Ingredients
- 1 Tin Chickpeas
- 30 ml Lemon Juice
- 30 ml Tahini Paste
- 1 clove Garlic crushed
- 15 ml Extra Virgin Olive oil
- 25ml Water/Chickpea water Use chickpea water to make up the 25mls
Instructions
- Add all ingredients to a bowl and use a hand blender to mix and combine ingredients all together
- Use straight away and store any left overs in the airtight container in the fridge for up to 5 days.
Notes
This recipe can be added too if you like a bit more flavour. I cook some red peppers till soft in coconut oil and blend this in. Also if I feel like something with a like spice i add some dried chilli flakes around 1/2 teaspoon.
Homemade Mayonaise
Can be used as condiment or dip
Servings: 6 Servings
Ingredients
- 1 Large Egg
- ¼ tsp Himalayan or Sea Salt
- ¼ tsp Pepper
- 1 tsp Dijon Mustard
- ¾ cup Avocado Oil
- 2 tsp Apple Cider Vinegar or white Vinegar
- 1 tsp Garlic powder Optional
Instructions
- Add the egg to a bowl and add the salt, pepper, mustard and vinegar on top. If you want to add the garlic this is the time to do it, completely optional. Whisk together until the mixture looks combined.
- While whisking constantly, add a small drop of the Avocado oil and whisk until completely combined. Continue to add small drops of oil to the mix until the yolks and oil combine and start to thicken.
- Once you are sure that the oil and eggs are coming together you can start to add a bit more oil at a time. Don't pour the oil in all at once or too quickly as this will cause the mayonnaise to split and curdle
- Once all the oil has been whisked into the eggs and you have a thick, mayonnaise.
- I store any left over in my refrigerator in a sealed container for up to a week
Notes
I use this as a dip or condiment, a healthy version of the store-bought products that I used back in the day. I also add this to egg or tuna to put on a salad, so this batch can be easily used up in a week.
Homemade Tomato Sauce/Ketchup
No need to miss out on your condiments. This is a quick and easy recipe which is really tasty.
Servings: 20 Servings
Ingredients
- 400 grams passata
- 3 tbsp White Wine vinegar
- 1 clove Crushed garlic
- 1/2 tsp Dijon Mustard
- 1/2 tsp Onion Powder
- 1/2 tsp Mixed Spices
- 1/2 tsp cinnamon
Instructions
- Pour passata into a medium pot over a low heat
- Add the red wine vinegar to the pot along with the crushed garlic, Dijon Mustard, onion powder, Mixed spice, Cinnamon
- Then add salt and pepper to the flavour. I usually add a pinch of each.
- Allow to cook for 30 mins over a low heat
- The sauce will become thicker and the ingredients will be given time to blend together.
- Let this cook to room temperature before using. You can then put the leftovers in an airtight container in the fridge for up to a month.
Honey Mustard dressing
Quick, easy and healthy salad dressing option
Servings: 6 Servings
Ingredients
- 1 tsp French Mustard
- 1 Clove Garlic crushed
- 1 tbsp Runny honey or 2tbsp of Stevia
- 1 tsp Balsamic Vinegar
- 2 tbsp Cider Vinegar
- 6 tbsp Extra Virgin Olive oil, good quality
- 1 Pinch Salt
- 1 Pinch Ground Pepper
Instructions
- Add mustard, honey, garlic, balsamic and cider vinegar into a bowl and use a hand blender to mix up. Another option use your food processor. Either will work
- Then add in the olive oil and continue to blend. Finish off with the salt and pepper
- It is now ready to use. Any leftovers can be stored in an airtight container in the Fridge for up to 5 days.
Salad Dressing
Quick, easy and healthy salad dressing option
Servings: 6 Servings
Ingredients
- 1 cup Extra Virgin Olive oil, good quality or Avocado oil
- 1/4 cup Balsamic Vinegar
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1 Pinch Salt
- 1 Pinch Pepper
Instructions
- In a medium glass mixing bowl or a salad dressing mixer bottle combine the oregano, thyme, oil, vinegar, salt and pepper.
- Shake to mix the ingredients and ready to pour over your salad.
- Store the remaining dressing in the sealed bottle at room temp.
BBQ Sauce
Simple and Sugar Free version of BBQ sauce
Servings: 12 Servings
Ingredients
- ¾ Cup Tomato Paste
- ¾ Cup Balsamic Vinegar
- ½ tsp Himalayan Salt
- ½ tsp Black pepper
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 2 tbsp Stevia
Instructions
- Combine all the ingredients in a small pot
- On a low heat allow to simmer for 10 mins
- Remove from heat and allow to cool to room temperature
- Any left overs can be stored in the Fridge in a sealed container for up to 5 days
