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Trio of Paleo Dips

June 16, 2016

I love dips, but store bought ones often contain cheap vegetable oil and nasty preservatives. These recipe uses the same tahini base to create 3 delicious healthy dips. Tahini is a great source of calcium and magnesium, both nutrients the modern diet often lacks. Serve with crunchy vegetable crudités for a healthy snack.



  • 2 small eggplants, pricked

  • 500g broad beans or peas (frozen is fine)

  • 4 medium beetroots (or one can, drained)

  • 1/2 cup tahini (x 3)

  • 1 clove garlic, minced (x 2)

  • 2 Tbsp fresh lemon juice (x 3)

  • 1/3rd cup mint leaves

  • Himalyan salt & pepper to season

  • Extra-virgin olive oil, for drizzling

  • Radishes, wax beans, or carrots, for dipping



Eggplant Dip

1. BBQ or roas eggplants on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh.

2. Mash in tbsp tahini, 2 tbsp lemon juice and 1 tbsp minced garlic.

3. Drizzle with olive oil and serve


Beetroot Hummus

1. Clean and roast beetroot for 1 hour, let cool

2. Process beetroot, 2 tbsp lemon, 1/2 cup tahini in food processor until smooth. Season to taste



Broadbean Dip

1.Cook the broad beans in a large saucepan of boiling water for 3 mins. Drain and cool. Slip broad beans from skins (peas also work in this recipe)

2.Process broad beans, 1 tsp minced garlic, mint leaves, lemon juice in a food processor until smooth. Season to taste.






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