Sesame chicken with avocado salsa

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Traditional Mexican Guacamole

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Guacamole Autentico

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GUACAMOLE

GUACAMOLE 3 ripe avocados¾ cup finely chopped…

CLASSIC MEXICAN GUACAMOLE

In a small bowl, mash avocado with a fork (or potato masher)…

Guacamole

In a large bowl place the scooped avocado pulp and lime juice,…

MEXICAN GUACAMOLE

Wash and trim the spring onion and chop the white and light-green…

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Slice the tomatoes in half and throw away the seeds. Dice the…

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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Posh hummus

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This poshed-up hummus with tomatoes and spring onion tastes so much better than shop-bought. Eat as a dip or in falafel wraps – it will be your new favourite.

Posh hummus

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Ingredients
  

  • Ingredients
  • chickpeas 400g tin rinsed and drained
  • olive oil
  • lemon 1 juiced
  • pitta bread to serve
  • tomatoes 2 chopped
  • paprika to sprinkle
  • spring onions 2 finely chopped

Instructions
 

  • Method
  • STEP 1
  • Whizz the chickpeas to a dryish paste in a food processor. Add olive oil and lemon juice to taste and a little water if necessary, keep whizzing. Stir in the spring onions and tomatoes and season well. Dust with paprika and serve with pitta bread.

Notes

Adapted from olivemagazine.com

Spiced lentil soup

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This quick and easy soup is low fat and ready in just 30 minutes. Fry some bacon pieces to sprinkle on top, or add a tin of chickpeas with the veg for a more rustic feel.

Spiced lentil soup

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Ingredients
  

  • Ingredients
  • oil for frying
  • ginger a small piece peeled and grated
  • cumin seeds 1 tsp
  • chilli flakes a pinch
  • onion 1 finely chopped
  • carrots 2 large peeled and grated
  • red lentils 150g
  • vegetable stock fresh cube or concentrate made up to 1 litre
  • lime 1 juiced to taste
  • coriander a small bunch of leaves

Instructions
 

  • Method
  • STEP 1
  • Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes.
  • STEP 2
  • Add the vegetables and cook for 5 minutes more then add the lentils and stock.
  • STEP 3
  • Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky.
  • STEP 4
  • Stir through a squeeze of lime juice and serve sprinkled with coriander.

Notes

Adapted from olivemagazine.com

Carrot and cumin soup with fresh coriander

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Carrot and cumin soup with fresh coriander

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Ingredients
  

  • Ingredients
  • onion 1 chopped
  • olive oil
  • cumin seeds 1 tsp toasted
  • chilli flakes or powder a small pinch
  • carrots 6 medium peeled and chopped
  • soft brown sugar 2 tsp
  • chicken or vegetable stock fresh made up to 400ml
  • coriander 1 bunch chopped
  • low-fat crème fraîche optional

Instructions
 

  • Method
  • STEP 1
  • Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.

Notes

Adapted from olivemagazine.com
This soup is a classic for a reason, and this recipe is quick, easy and healthy. Stirring through fresh coriander before serving really brings the flavours out. Make double and freeze it, or save it for lunch