Mung Bean Hummus

Mung Bean Hummus An alternative to chickpea hummus for those who are sensitive to chickpeas or looking for something a little different! ingredients 1 1/2 cups cooked mung beans Juice from half a lemon 1/2 cup tahini paste 1 large clove garlic 1/2 teaspoon salt 1/3 cup water (approx.) A good drizzle of olive oil zaatar to top method Cook the mung beans first. I prefer to soak them first, for at least 8 hours or overnight, well covered with fresh water and a splash of apple cider vinegar. The cooking time will depend on how long you have soaked them for. Put them in a saucepan with at least 2 inches of water on top. Bring to the boil and skim off any scum that floats to the surface.

Almond Dark Chocolate

There’s just something about the combination of almonds and dark chocolate that has me thinking of Christmas – or perhaps it is this time of year has me searching for an excuse to eat it! When I cut dairy from my diet I thought I would have to say goodbye to this once adored combination, but the homemade version far exceeds that of the purple wrapped variety. Feel free to sub the cacao butter for coconut oil, I usually do, however if you want the chocolate to taste less ‘raw vegan’ and more ‘I don’t even care what’s in this it’s so good’ then definitely splash out on the cacao butter. Ingredients 1 cup cacao butter 1/3 cup rice malt syrup 1 cup cacao powder or unsweetened cocoa powder 1/2

One can make the difference

We have won the lottery if we scratched off our ticket on the day we were born and found that we were, say, a middle-class, able-bodied person living in a Western country (rather than scratching it off and finding we have been born a desperately poor child in a Third World slum, or God forbid, a despised cockroach). Let’s count out blessings, our wealth, our health and abilities. Count them a whole lot then set out to share them. The world is open to us, especially if we want to do positive things.’ – Ingrid Newkirk (founder of People for the Ethical Treatment of Animals, the largest animal rights organisation in the world). I’ve recently returned from teaching on retreat for a wonderful

Quick Pickled Cucumbers

Pickled cucumbers are traditionally served with rice, but make a tangy and flavourful addition to any meal, or big summer salad. At this time of year cucumbers are abundant, cheap and tasting their best. This recipe is a great way to use up leftovers from the weeks shopping, but it’s also worth buying them just to make these pickles! 2 or 3 cucumbers 2 teaspoons salt 1/4 cup brown rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon tamari 2 tablespoons toasted sesame seeds Optional: 2 tablespoons wakame seaweed, reconstituted in water. Wash the cucumbers and slice in thin coins. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes. Rinse of

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