Avocado dip. I blitzed mine in a NutriBullet which gives it the creamiest, light, whipped texture. You can dip most things in but I absolutely love this with sweet potato fries seasoned with rosemary sea salt. The lemon juice in it means you can keep in the fridge for a day without any discolouring.
British elderflower season generally starts early May and end towards the end of June. Elderflowers are buttery in colour and grow in clusters in hedgerows. A staple of British summer time, elderflower cordial is a very versatile ingredient and can be used for a variety of cakes, jellies, drinks and puddings. Normally made with a huge amount of refined sugar, we’ve made ours with honey instead for a healthier version! It’s important to make your cordial within two hours of picking your flowers while the flowers are fresh.
This is my all time favourite salad. Brilliant as a lunch on its own or as a side dish to a summer supper or bbq. Not only does it look beautiful but the flavours are clean and fresh. A good amount of flat leaf parsley is used to make this which rich source of vitamins A, C and K – assisting bone strengthening and the immune system. Quinoa Tabouleh salads have a lively and fresh middle eastern flavour but I’ve given this a bit more bite with the addition of well seasoned quinoa – this salad is perfect if you’re looking for nutrient dense foods that are packed with amino acids and whole food vitamins.