Broad bean & cashew pesto

Published on July 23, 2014 | Posted by Clare Garcia

Posted in: DF, LF, N, S, SF, Uncategorized, V, WF

This is one of my favourite fridge staples; it tastes amazing and goes with just about just about anything. In theory you should hull broad beans. Every. Single. One. I did this once, turning grey in the process. According to several guinea pig friends, though, this tastes so good it’s worth the effort. Unfortunately, I don’t have the patience of Ghandi so threw caution to the wind and tested with skins on. The result: zesty, clean, creamy, bang on summer and ready in 10 minutes. A delicious alkaline and raw dip with this week’s Sticky sweet potato wedges, or unbeatable with courgette spaghetti. Alternatively, dollop on salads, rye, fritters or pasta.

Makes 1 350ml jar

INGREDIENTS

1/2 cup cashew nuts
1 1/2 cups broad beans or soya beans, steamed – I like 50/50.
1 dsp tahini
pinch sea salt
2 limes, juice of
1 tbsp cottage cheese or yoghurt – optional
50ml water or olive oil

METHOD

Blitz the cashew nuts in a Magimix or blender for 20 secs or until you get a breadcrumb texture. Chuck in your chosen beans and whiz briefly.

Add in the remaining ingredients, following with the water. You should have a hummus-like consistency.

Decant to jars in the fridge, eating within 3 days.

Tip

I love this with a tablespoon of cottage cheese or yoghurt whizzed through at the end – more protein and a bolder, tangier flavour. In the interests of vegan / dairy free / paleo friendly options, I’ve omitted from the above.

Spelt & tahini soda bread

Published on March 27, 2013 | Posted by Clare Garcia

Posted in: DF, S, SF, V

For me, Soda bread’s a true winner: Yeast and hassle free (no sweat provoking kneading required), you can have a batch in the oven within 10 minutes. Genuinely. It’s so quick in fact, I’ve adjusted, binned and tweaked this ambitious (for someone who doesn’t make bread) combo countless times. I’m now ready to disclose.

Ingredients

275g spelt flour
175g rice flour
1 tsp baking powder
1 tsp bicarbonate of soda
1tsp sea salt
1 tbsp tahini
250ml milk retain drizzle for to brush over top (based on semi skimmed milk)

Method

Preheat oven to 190C / 375F / Gas 5. Sieve dry ingredients into a large bowl and mix to a soft dough with the milk. The dough should be slack but not wet.

Knead until smooth, form into a ball and flatten dough to 3 – 4” thick. Put on a greased baking tin and score a large cross o the top. Bake in the pre-heated oven for 35 – 40 mins.

The bread should still be quite moist in the centre due to the tahini so a knife shouldn’t come out clean. If you over cook, the bread will become dry quickly after cooling.

Serve warm or toasted with good, salty butter and soup. Or with Mum’s Seville orange marmalade.

Hummus

Published on February 21, 2013 | Posted by Clare Garcia

Posted in: DF, Featured, S, SF, V, WF

As much a staple in my fridge as a pint of milk, hummus is a protein, sesame and pulse packed powerhouse of instant filling wonder. A perfect partner for chicken, sweet potato, feta or oatcakes.

Prep time: 10 mins.

Ingredients

1 tin chickpeas or 300g dried, soaked overnight
150ml water (take from chickpeas if cooking from dried)
2 garlic cloves, chopped
1 lemon, juice of
1 tbsp tahini
150ml olive oil – you can sub with part water, I like the olive oil flavour
1 tsp sea or Himalayan pink salt

Method

If using soaked chickpeas, boil until soft but not mushy. Set aside a few to top on your hummus at the end.

In a food processor or Vitamix, blitz all ingredients until you get a rough puree. Scrape down the sides and blend again until smooth. If using a Vitamix, you can use the puree setting and leave it to do it’s work. If you double the quantities, though, you’ll probably need to use the plunger mid way.

Test for salt, lemon and tahini – adding more to your taste, if required and transfer to a jar. Top with a few whole chickpeas, some paprika and a drizzle of olive oil. Store in the fridge for up to 3 days.

Tip: I never tire of hummus with my Sticky sweet potato wedges (so good!), with Quinoa, feta & rocket salad or slathered over chicken in a wrap (shawarma) or salad.

P/dsp: Kcal:104, Pr: 2.9g, Carb: 4.9g, OWS: 0.2g, Fat: 8.2g, Sat Fat: 1.1g, Salt: 0.3g

P/100g: Kcal: 248, Pr: 7.0g, Carb: 11.6g, OWS: 0.5g, Fat: 19.7g, Sat Fat: 2.7g, Salt: 0.9g

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Maple tahini

Published on March 1, 2011 | Posted by Clare Garcia

Posted in: DF, S, SF, V, WF

A dollop of this sesame seed powerhouse in a smoothie or bowl of yoghurt will not only give you a mineral hit, it’ll fill you up too.

Ingredients

2 tbsp tahini
3 tbsp water
1 tbsp honey

Method

Pour all ingredients into a sealable jar or container and mix thoroughly.
Store in the fridge for up to 4 days.

Tahini is sold in whole food and health shops (Holland & Barrett, Wholefoods etc) and most supermarkets, often in the World Foods aisle.

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