Avocado Dip

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Avocado Dip

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.

Elderflower and Orange Blossom Cordial

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How to make Elderflower and Orange Blossom Cordial

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.

Quinoa Tabouleh

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How to make Quinoa Tabouleh

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.