I love broad beans and this is a lovely, fresh tasting pate. Broad beans are also know as fava beans which are often found in Middle Eastern dishes. I like the green colour of this and food should be pretty to the eye, as well as delicious to the tongue. There are many versions of broad bean hummus, but I found this one on http://kelliesfoodtoglow.com/ which used Zatar, a spice that is often used in the Middle East. I moan about not getting a decent Zatar outside of the Middle East and have to settle for supermarket varieties – bah! I used to have a jar in my kitchen from a Lebanese friend’s mother…best Zatar so far. The search will always continue though! Yummy, tell me more Diva…
I’ve been playing around with ice cream recipes that do not require an ice cream maker (although I now want one!) and a few no churn ice recipes seem to rely on condensed milk which is out for so many reasons! This was the most simple recipe and the Chief Taster loved it so much I “had” to make it again the following weekend. It’s also vegan and also great for anyone who is intolerant to dairy. I made another ice cream with cream and yoghurt, but in all honesty, I preferred this one.
I love broad beans and they are a taste of summer especially with this salad dressing. They are also known as fava beans. You can use fresh or frozen beans. I made this from a bag of frozen beans I found lingering in the back of my freezer. I also peeled them for a change too. I normally eat them with their skins on , but peeling them did not take too long and I was left with a colourful plate. The green colour is radiant and fits into my belief that food should look colourful and appetizing to eat. Simple to make too which is an added bonus!
I adapted this recipe from http://www.blogilates.com/blog/2011/03/09/no-carb-bread/. If you want a bread that is very low in carbs and gluten free, then this is the loaf for you since flaxseed is low in carbs and also has a high omega 3 fatty acid content (33 times higher than wheat germ). The fibre content is high too. The joy of flax! It tastes like a wholewheat loaf and I love it toasted, slathered in butter. I usually toast this under the oven grill rather than in the toaster because it makes a moist loaf and is a challenge to get out of toaster!
This is very low in carbs (about 1 net carb per slice) and is also gluten free. A great way to enjoy flaxseed in your diet.
I like to make my own almond milk as that way I know that there has been nothing unnatural sneaked it but it hurts me to throw away the left over almond meal. I tried to make a cracker with it which did not work out well. I would rather lick the conveyor belt at the supermarket then eat those again (not every recipe is a success!). Finally, I made a lovely savoury dish from the almond meal so it’s not gone to waste. I am also missing a decent falafel since moving away from the Middle East, and this was a half decent substitute (you still cannot beat the real thing). More importantly for me, it is a great low carb version of falafel. Perfect with a cauliflower wrap and salad. It works out to be about 3 net carbs per falafel. Nom nom!
The added zucchini gives the falafel the moistness you normally get from the chickpeas when you are making the traditional version with chickpeas. As ever, it’s a great way to sneak vegetables into a dish! More importantly, a tasty way to use up the almond meal from home made almond milk! I’m still unsure how to categorize these, a vegetarian side dish, main or a snack? I eat them in all three categories!
My food affair with chia seeds continues and I needed a cracker to go with the tomato and chia relish. Go crazy and have a play around with the flavourings when you make this recipe. I used rosemary and garlic but the possibilties with this recipe are endless. Well, not endless but lots of options! The mixture seems strange until you add the boiling water. I was looking at the dry ingredients thinking it would be not enough, then added the boiling water and woosh! The mixture expanded and I had a large ball of dough to play with.
I’ve previously made a jam with chia seeds, so this is a savoury alternative in a form of a relish. You can’t call a savoury jam a jam surely? Relish it is then! As with the jam, the chia seeds are great for thickening the relish. It is great on crackers, spread on bread (gluten free, natch) and I even spread some on some grilled aubergines. I went a little crazy for a week and spread it on anything that was either cooked or flat! I loved it on some chia crackers…that was chia seed overload that day! Yummy, tell me more diva..,
These are a great version of chocolate bars and a healthier option too. You can play around with the basic recipe and add nuts, coconut and different flavourings. My next batch will have some chopped pecan nuts in. Oooh, cherries would be nice too! (Makes note to self). I made mint only because I had an urge for some After Eights chocolate. This did the job and kept my urges at bay. Make sure you store these chocolate bars in the fridge since the coconut oil is a liquid at room temperature and you will soon have a mess on your hands/sofa if not. It won’t be pretty. Tasty yes, but not pretty. It is also my excuse for taking a large portion of them and scoffing the lot with the argument ” but they will melt”… Yummy, tell me more Diva…
A salad that is full of colour and looks good enough to eat! Part of the fun is the assembling of the salad but you could change how I have it if you are feeling creative enough. This Cuban salad recipe is an easy salad to make and very refreshing. The dressing is fresh and tasty too. I had difficulty restraining myself from munching the whole plate in one sitting! Yummy, tell me more Diva…