Wednesday 12 July 2017

Mung bean pate

Mung beans and tomatoes make a nutritious colourful spread.

50g mung beans
20g sun-dried tomatoes
20 ml olive oil
1 small onion
2 cloves garlic
1/2 bunch dill
to taste salt and pepper

Soak the mung beans overnight.
If the tomatoes are very dry soak overnight in the olive oil.
Drain the mung beans and put them in a saucepan. Add fresh water to about 1 cm above the beans, bring to the boil, and then cover and reduce to a simmer. Simmer for 20 to 30 minutes until very tender and then drain off the cooking liquid.

Meanwhile skin the onion and garlic and chop. Put the drained beans in a food processor with the tomatoes, oil, chopped onion,and garlic.

Blitz and blend to a smooth paste adding a few ml oil if needed to make the paste smooth.

Check the texture and add more water and/or oil for a smoother feel. 

Add dill. Check the flavour and adjust with salt, peppe.

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Monday 10 July 2017

Vegan Mint and Coconut Ice Cream

vegan, sugar free
👬8 🕤5 min + overnight

This vegan mint and coconut ice cream is made with coconut milk, fresch peppermint and spirulina. It's amazingly rich and creamy and not too sweet.


8 servings
1 can coconut milk (chilled for 10 mins)
1 scoop coconut cream
1 cup meat of a young coconut
10 g fresh mint leaves
pinch spirulina

Blend away in the blender until nice and creamy, then pour it in a ice cube tray. Freeze overnight or 6 hours.
Pop the cubes in your blender, blend away.
Scoop and toop with your favourite vegan chocolate (I used my own Vegan chcocolate :p)