Sides & Accompaniments

I ordered something similar to this chickpea spread on a wrap at a café one day. It was really tasty so I came home and did my best  to replicate the recipe in the kitchen. It is an easy filling for sandwiches or wraps and the combination of chickpeas and tofu gives it a high protein boost!

This is my version of the classic hummus. The addition of some soaked cashews gives it an extra creamy touch! Chickpeas are an excellent source of protein (15g / cup) and fibre and contain very high levels of iron, folate and magnesium.

The humble cauliflower seems to be making a bit of a comeback in recent times being transformed into  exotic dishes such as “Cauliflower Rice” and this recipe for “Cauliflower Bread” was adapted from a recipe for a raw cauliflower pizza crust found on the inspiring website Rawmazing http://rawmazing.com/recipe/raw-cauliflower-crust-pizza The original recipe was  dried in a dehydrator however…

This is a very versatile sauce and a good vegan substitute for regular cheese.  It is tasty served over steamed vegetables and can also be used to top lasagnes and pizzas.

  The traditional Italian basil makes a really nice pesto but unfortunately it is an annual plant. I am excited as I now have a perennial basil bush in my garden so I should be able to make pesto all year round. Basil Pesto can be used in its own right as a dip or it can…

There is a lot of debate over the benefits of raw versus cooked foods. Certainly some nutrients are better absorbed after being cooked (eg. lycopene in tomatoes and beta-carotene in carrots) but on the other hand some nutrients and enzymes are destroyed by cooking. While everyone has different nutritional needs I think we can all benefit from including some…