HEALTHY HOMEMADE PESTO 💕😋🌱 If you've tasted home-made pesto dip you'll never go back #sofresh 👌 Super delicious and bursting with #flavour
Most packaged dips are loaded with fillers, sugar and preservatives so this basil and spinach pesto is amazing with only 6 fresh and natural ingredients. .
Throw together some Australian Extra Virgin Olive Oil (Cold Pressed) @cobramestate, fresh spinach leaves, fresh basil leaves, garlic cloves, shredded Parmesan cheese and pine-nuts... blitz in the blender and hey presto pesto you're on a winner #smellsandtastesamazing ..
Serve with veggie sticks, healthy seed crackers or stirred through a bowl of pasta #getinmabelly#heyprestopesto
You're probably (not) asking yourself what I used my homemade tahini for so here it is! Lemony Baba Ghanoush made with oven-roasted eggplant. An easy peasy lemon-squeezy dip you can make for your next dinner party...or for a snack...or just to eat out of the jar by the spoonful. Recipe 👇🏼 __________________________________
2 medium (or 3 small) eggplants, sliced into rings, skin on
Sprinkle of salt (to draw out moisture of the raw eggplant)
1 tbsp. avocado oil (or any oil)
1 tsp. ground cumin
1 tsp. smoked or regular paprika
1/4 tsp. garlic salt
1 tsp. ground black pepper & more to taste
1/4 tsp. salt & more to taste
Juice of 1/2 lemon
1-2 tbsp. tahini (see my previous post for an easy homemade version!)
1 garlic clove, minced
1 tbsp. oil (olive or avocado) for blending baba ganoush
1-2 sprigs of parsley (for garnish)
1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2. On baking sheet, spread out eggplant rings. Lightly sprinkle salt on both sides of sliced eggplant and let them rest for 5 minutes to draw out moisture. This will prevent the eggplant from getting soggy once baked.
3. Pat down both sides of eggplant with paper towel to remove moisture. Drizzle with oil and sprinkle on spices (cumin, paprika, garlic salt, pepper, table salt) and mix together until well coated.
4. Bake on middle rack for 30 minutes, flipping halfway through. The eggplant is ready when browned on the outside and the flesh is easily removed from the skin.
5. In a blender, add the flesh of the eggplant, lemon juice, tahini, and olive oil. Blend together until mostly smooth but there still should be some texture. Add more tahini, lemon juice, and oil until desired consistency is reached.
6. Season with salt and pepper to taste, garnish with parsley, and serve with veggies, chips, or pita wraps!
O V E R N I G H T O A T S.
I can never really be bothered to make overnight oats. There’s always so many other jobs to do. And there’s always a mountain of washing to get through 😬😬😬
The joy of overnight oats is that you just layer everything up and leave them to work their magic overnight. It’s totally worth it and the extra effort will pay dividends in the morning. Here’s how I make them up:
I generally put frozen fruit at the bottom, I tend to use blackberries/blueberries/raspberries.
Next I add a layer of dairy-free yoghurt followed by a sliced banana.
Then it’s a good covering of oats topped with chia/flax/linseeds.
Lastly simply top up with a milk of your choice (I use oat). The chia seeds need a little stir so they don’t stick and enough milk as they swell up during soaking, absorbing lots of liquid.
To finish sprinkle with cinnamon.
This takes less than 5 mins and makes breakfast a dream ! If I don’t have time to eat it before I go I pop it in my bag for later. Seeds are nutritional powerhouses full of protein, fibre and essential fatty acids. #overnightoatsrecipe#overnightoatsinajar#healthyhomemade#oatsovernight#veganbreakfastinspo#veganbreakfasts#veganuary2018#mealprepinspo#healthybreakfasts#reflexologywithruth
I love my slow cooker. Yep it looks like a mound of poop but right there is a bloody good bolognese with hidden vegetables and a good dollop of marmite. Perfect for a manic Monday! #healthyhomemade#slowcooker#lean#manicmonday