The Best Paprika Hummus

My love for hummus is quite uncontrollable. I may go as far to say that I'm obsessed. It's the ultimate snacking saviour coupled with a crispy carrot or a warm wholemeal pitta. My friends and I discovered the ultimate pitta at our university gym. It consists of falafel, fresh rocket, cherry tomatoes and a overly generous dollop of hummus hidden at the bottom of the wholesome wholemeal pitta. It is simply the best. This pitta does come at a price though, so it's only ever a special treat after a morning of training and lectures. I've since decided to become more self-sufficient and tried making some hummus for myself. This paprika hummus really is the best. I absolutely adore the beautiful blend of the spicy cumin, punchy paprika, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until superbly smooth. As much as I love plain hummus, I think the punchy paprika kick just gives it the edge. 

Making your own hummus is not only a lot cheaper than going to your local supermarket, but it's a lot healthier too. Shop bought hummus is full of funny additives, vegetable oils and a few preservatives. Another great thing about hummus is that it's mainly made out of chickpeas, which are a great vegetarian protein meaning you'll get a lot of energy from it. It's also packed full of fibre which is essential for a healthy, efficient digestive system. Fibre is fantastic because it distends your stomach, making you feel fuller for longer. Why not try treating it as a creamy dressing to enjoy with my avocado chorizo and quinoa summer salad.

Makes 1 bowl

1 cup or 1 400g tin of soaked chickpeas

2.5 tablespoons of olive oil 

2 tablespoons of water

6 basil leaves

juice of 1 lemon

1 teaspoon of tahini

1/2 teaspoon of cumin

2 teaspoons of paprika (to taste)

2 generous pinches of salt

Method

- It's so simple! Place all the ingredients into a food processor and blend until smooth.

- Store in an air-tight container in the fridge. 

Enjoy!

Avocado, Chorizo & Quinoa Summer Salad

For me, this beautiful bowl of rainbow goodness is the perfect summer salad. The light, fluffy quinoa grains blend perfectly with the creamy avocado chunks, crunchy pepper bites, juicy kernels of corn, soft spinach and sizzling chorizo pieces. It's a healthy concoction of summer delight which is perfectly light, outrageously healthy and enough to satisfy any hungry tum. It's simply amazing! I am a big meat eater, so I added chorizo which is a hugely versatile sausage that is bursting with flavour. However, for a vegetarian alternative, the chorizo doesn't have to be added. You can enjoy it on it's own as or have it as a side to a meal of your choice. I think it would compliment a juicy, herb marinated chicken breast perfectly or be the perfect addition to a summer BBQ with the family and friends. Trust me, they'll love it. 

You may have noticed me using quinoa a lot recently. I think it's the most awesome grain which is incredibly delicious, insanely healthy and has a beautiful subtle nutty flavour to it. Quinoa is a high quality protein which contains the nine essential animo acids and therefore makes it a complete protein   that is equal to all meat and dairy. It is gluten-free and non fattening with only 172 calories per 1/4 dry cup - 24 of the calories are from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats. It's packed with essential vitamins and minerals and contains almost twice as much fibre as most other grains, which aids effective digestion and keeps you feeling fuller for longer, while helping to reduce high blood pressure and cholesterol. 

Serves 2-3 

100g quinoa

2 cups water

1/2 red bell pepper, diced

3 spring onions, chopped

1/2 cup sweetcorn

1/2 cup peas 

1 avocado

1 medium bag of fresh spinach or 6 frozen spinach balls

salt & pepper to taste

100g/2 mini chorizo sausages

10 cherry tomatoes, quartered 

2 fresh green chillies

olive oil

Method

- Add 2 cups of water to the quinoa in a pan and bring to boil. Then simmer for on a medium to low heat for 12 minutes. 

- Put on a large pan of water, bring it to boil and season with salt. Add the peas, spinach & sweetcorn and boil for 3-4 minutes. 

- Dice the chorizo sausage, deseed and finely chop the chillies and fry on a medium to low heat for 5-6 minutes or until crisp. When ready, empty onto a kitchen towel to remove any fatty oils. 

- After the quinoa has been simmering for 12 minutes, add the diced red bell peppers, seasoning & chopped spring onions. Stir the quinoa for a further 2-3 minutes then empty into a large, presentable bowl. 

- Strain the spinach, peas and sweetcorn and add them to the quinoa along with the chorizo and green chillies. Slice up the avocado into chunks & chop the tomatoes into quarters then add to the quinoa. Mix all the ingredients together in the large bowl, drizzle over with a little olive oil and season to taste.

Bon appetit! 

Strawberry & Raspberry Breakfast Blast

A breakfast smoothie - the perfect way to start the day and so incredibly easy to make. I love this smoothie as the strawberries and raspberries are deliciously refreshing and the oats make it more fulfilling to give you the much needed energy boost in the morning. It's also nice to start the day knowing you've already had two wonderful servings of fruit. I'm particularly keen on strawberries at the moment because it's the best time to enjoy them whilst they're in season until August. This smoothie will take no longer than 5 minutes to make and is definitely worth a try. The milk's protein and the countless vitamins, fibre, mineral and antioxidants from the fruit makes it the perfect morning drink.

Strawberries have to be one of my favourite fruits. They're full of fibre, vitamin C and potassium and make a better choice than higher calorie foods so they can also help you manage your weight. Perfect. 

Serves 1

100g raspberries

150g strawberries

2-3 heaped dessert spoons organic oats

1 cup (oatly) milk

Simply put all the ingredients into a blender or food processor and blend until smooth! If you want your smoothie to be thicker, add more oats. 

Have a lovely day!

Mango, Flaxseed & Strawberry Yoghurt

I don't think I can go a day with out eating yoghurt. There are so many available in supermarkets and my mouth literally waters when I see Rachel's Organic Greek Style Coconut Yoghurt - if you haven't tried it yet please do, it's an absolute must! However, it is quite expensive and high in sugar, so I wanted to make my own yoghurt for a change. 

You'll notice that I've used flaxseed. Now, I'm not one to use these fancy health food products, as they're expensive and hard to get hold of, but I wanted to give it a go to see what it's really all about. The flaxseed I used here is Milled Flaxseed with Bio Cultures & Vitamin D (£5.79). It's health benefits include:

Vitamin D – This helps the body absorb calcium and contributes to the maintenance of normal bones and teeth. Omega 3 (ALA) – which are essential fatty acids that contribute to the maintenance of normal blood cholesterol levels. Finally, minerals that provide calcium, iron and zinc. However, if you (like the majority of the population) don't have flaxseed spare in your cupboard, don't worry as you can just leave it out!

Serves 1

- 1/4 ripe mango

- 100g strawberries

- 4 dessert spoons natural probiotic yoghurt

- 1 dessert spoon flaxseed 

Method

Simply blend all the ingredients together until smooth and serve in a dessert dish. 

Enjoy! 

15 Minute Tuna, Red Pepper & Quinoa Salad

This is one of my favourite dishes to make at the moment. It's particularly satisfying for a post-work out meal, when you are craving something filling, healthy and quick to make. 

Quinoa (pronounced: keen-wah) is amazingly versatile and can be added to any meal as a nutritious side or, in this case, as the foundation for the whole dish. It's packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. People who know me know that I love tuna. Nothing fancy, just the tuna you get out of a tin but guess what, it's another superfood! Not only can improve blood vessel function for weight loss, it contains high-quality protein, selenium and potassium as well as essential omega-3 fatty acids and B vitamins. The red bell peppers give the dish a beautiful crunch, whilst packing it with valuable nutrients, fiber and antioxidants. 

I could go on about how super healthy and delicious this dish is, but I think I've said enough. Put 15 minutes on the clock, let's get cooking. 

Serves 2

100g quinoa

30g red (or green)  jalapeño peppers

1 red bell pepper

2 cans of tuna

2 dessert spoons of ketchup

1 can red kidney beans

60g sun-dried tomatoes

salt & pepper to taste

Method

- Add 2 cups of water to the quinoa in a pan and bring to boil. Then simmer for 12-14 minutes

- Dice the red bell pepper and pan fry for 8-10 minutes. Whilst this is cooking, chop up the jalapeño peppers and sun-dried tomatoes then strain the tuna & kidney beans. Then add the jalapeño peppers, sun-dried tomatoes, (drained) kidney beans, ketchup and tuna to the bell peppers. Continue to fry for 5 minutes  on a medium-low heat and season. 

- To finish, serve the quinoa on a plate or shallow bowl with the veg on top. Garnish with chopped coriander or parsley.

Serve and enjoy! 

Super Berry Smoothie

Fulfil that smoothie craving and try my Super Berry Smoothie. It's that time of the year when the beautiful fruits are in their prime and every supermarket battles with prices to try and be the 'go to' place to buy their jucy summer delights. 

This smoothie is perfect for breakfast or that quick mid day health kick. Smoothies are much more fulfilling than juices and are a favourite of mine, being so quick and easy to make. 

In this smoothie, I added prunes because I'm a huuuge prune fan! However, if prunes aren't for you, or don't have any then a banana will go the job too. The natural sweetness of the strawberries and the prunes give it such a delicious healthy kick. The addition of the oatmeal also thickens the smoothie to the right consistency which is so delicious and fulfilling. 

Serves 1 

100g raspberries 

150g strawberries 

2 heaped dessert spoons of oatmeal 

1 cup (oatly) milk 

6 prunes (or 1 banana)

Method 

Simply put all the ingredients into a blender or food processor and blend until smooth! 

I didn't blend my prunes properly enough so they were at the bottom of my drink..but I quite liked the sweet chunky prune suprise at the bottom of my glass! 

Top tip Try to use frozen raspberries for a cool smoothie. If your fruit isn't frozen, add a couple of ice cubes instead. 

Enjoy!

Prune Brownies

I can't believe that these are brownies. They're gooey, sweet and extremely easy to make with only 6 ingredients. They're the perfect snack for when you're craving something sweet and great for anyone on a gluten free diet.

Prunes are packed with fibre. Therefore, they slow down the absorption of glucose and stabise blood glucose levels. They're also packed with vitamin K which is essential for strong bones and blood clotting.

Many blogs seem to use medjool dates, but they're expensive and not always easy to get hold of. Therefore, I wanted to experiment using prunes and this is what I came up with! 

260g/40 prunes (pitted)

100g pecans 

2 dessert spoons of cocoa powder 

2 ripe bananas 

1 teaspoon cinnamon 

2 dessert spoons maple syrup 

Method

Easy as A, B, C (thanks Michael J). Simply put all the ingredients into a food processor, whiz them up and place into a small, lined baking tray. 

Freeze for 1-2 hours until set. Keep in the freezer for a cool, sweet gooey treat.

Thai Green Curry

I'm 19 years old, so it's about time I throw my own dinner party with absolutely no help from Mum. I promised my friends a three course meal and I chose to do Jamie Oliver's, Thai Green Curry for the main. I first tried this when Mum put on a dinner party for her friends, they were all commenting on it and saying how fantastic it was so I had a little portion to myself (the perks of being a waitress). It was the best thai dish I'd ever tasted. It was fresh and powerful and a dish I thought I would need many years experience to make..I was wrong.

This recipe may seem daunting due to the overwhelming amount of herbs and ingredients needed, but it's actually dead easy. The handy food processor is the hero to this recipe. You literally chuck in all the curry paste ingredients in, whiz it all up together and you're pretty much there!

Serves 4

Prep Time: 45 minutes 

Cook Time: 20 minutes 

6 spring onions, washed and trimmed 

4 to 6 medium green chilies, seeded and finely chopped 

2 cloves garlic 

1 tablespoon fresh ginger root, peeled and finely chopped 

1 tablespoon coriander seeds, pounded and crushed 

1/2 teaspoon freshly ground black pepper 

Sea salt and freshly ground black pepper, to taste 

1/2 handful lime leaves, torn 

2 lemon grass stalks, trimmed back and finely chopped 

2 good handfuls fresh basil on the stalk 

3 good handfuls fresh coriander on the stalk 

3 tablespoons extra virgin olive oil 

4 limes, zested and juiced

16 ounces (two tins) coconut milk 

1 handful chopped pistachio nuts

4 chicken breasts without bone and skin, each cut into 5 large pieces 

Method

- Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. 

- Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade - it will sizzle and spit.

- Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavour should have a kick but be reasonably mellow - very fresh and fragrant. 

To serve, sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish.

Enjoy! 

Have a lovely weekend x

Roasted Butternut Squash Soup With Chilli & Ginger

Whether you want a light lunch, need a simple starter or simply want to use up some butternut squashes, this is the dish for you. 

I found this recipe in Lorraine Pascel's 'home cooking made easy' book. I think it's great as it's bursting with flavour and although time consuming, is very easy to make.

I'm making this recipe as a starter for a dinner party I have tomorrow. Doing a soup is great for dinner parties as you can cook it the day before and just re-heat it when you want to serve! 

Butternut squash is also very good for you! Here are some if their health benefits: 

- Each cup of cubed butternut squash provides approximately 60 calories, 16 g of carbohydrates and 3 g of fiber. 

- It supplies almost 300% of your daily value of vitamin A which helps maintain eye health.

- 50% of vitamin C, important for gum health and wound healing.

- 7% of calcium

- 5% of iron

- It is also high in fibre and potassium, both major components of a healthy lifestyle. 

Less talk, more action. Let's cook! 

Serves 4 

1 medium or large butternut squash

1 clove of garlic 

2 tbsp live oil 

Sea salt and freshly ground black pepper to season 

50g butter 

1 large onion, peeled and finely diced 

1x2cm piece of fresh ginger, peeled and finely grated 

Pinch of dried chilli flakes or 1 tsp of hot chili powder 

900ml of liquid chicken stock (or vegetable, but chicken stock is more flavoursome) 

Squeeze of lime juice. 

To serve 

Splash of coconut milk

Few fresh coriander leaves 

Method 

- Preheat oven to 220 Celsius (425 F), Gas Mark 7. 

- Cut the butternut squash in half from the top to the bottom, deseed place in a large roasting tray and slash with a knife. Place on top the squashed, unpeeled garlic. Drizzle over 1 tbsp of olive oil and season well. Roast in the oven for 30-35 minutes or until a knife can easily slide through the squash (it took mine about 45 minutes overall!)

- Don't go and sit down! It's now time for the onions. Put the remaining 1tbsp and buttler into a large pan over low heat. Add the onion, season and stir occasionally until softened. This takes about 15-20 minutes. 

- Remove the squash from the oven, leave to cool. Scoop out the butternut goodness and disgurd the skin. 

- Once the onion is soft, squeeze in the roasted garlic from its skin, then add the stock, ginger, chilli and squash. Bring to boil and remove from the heat. 

- Blitz the soup until smooth and add some lime juice. (Now the best bit) TASTE and season accordingly. I added more chilli, pepper and ginger to mine to give it more of a kick. It's better to add little at a time because once it's in, there's no turning back! 

- To serve, ensure it's piping hot and ladle into serving bowls. Drizzle over some coconut milk and a sprinkling of coriander leaves. I didn't have these items to sprinkled some chilli powder over the top. 

Enjoy!

Spicy Couscous

Couscous can be extremely bland when nothing is added to it. It is however possible to buy various different couscous mixes from the supermarket if you're short of time BUT nothing quite beats this couscous. I got this recipe from Jamie Oliver's, The Naked Chef book and wanted to share it with you. 

At home, I've had this couscous with salmon and chicken and I've also taken it on picnics to enjoy with quiches and various meats. However, I would say that it best compliments a roast or grilled lamb dish due to it's powerful, yet not too overpowering flavours. 

First glance at the ingredients may seem a little daunting, but it really isn't as difficult as it may seem. It'll take you about 20 minutes to cook and if I can do it, anyone can. 

Serves 4: 

- 425ml / 3/4 a pint of stock or water

- 1 medium shallot or onion, finely chopped 

- 1 tablespoon olive oil 

- 2 knobs of butter 

- 1 level teaspoon cumin seeds

- 1 heaped teaspoon coriander seeds 

- 1 heaped teaspoon fennel seeds

- 1/2 small dried chilli, or to taste 

- 1 teaspoon of salt 

- 1 bay leaf

- 1 clove of garlic, finely chopped

- 1 tablespoon of red wine vinegar 

- 1 teaspoon sugar 

- 225g/ 9oz couscous 

Method

- Bring the stock to the boil. In a thick-bottomed, deepish pan slowly fry the onion with the olive oil and half the butter, without colouring.

- In a pestle and mortar smash up the cumin, coriander, fennel, chilli and salt.

- Add the spices, bay leaf and garlic to the onions and continue to fry - they should look and feel like marmalade, but not be coloured or burnt. Add the vinegar and sugar and reduce to a syrup.

-Add the couscous and stir. Add the hot stock and simmer for 15-20 minutes, stirring occasionally. Fork through the rest of the butter to lighten.

Serve with grilled or roast lamb and enjoy! 

Chocolate & Beetroot Brownies

It's time to experiment with the roots! Just as you thought carrot cake was mad enough, beetroot brownies come along. There is nothing more satisfying than a gooey chocolate brownie, but it unfortunately has that 'i shouldn't have had that,' feeling attached to it. Well why not try out these gooey chocolate beauties, with around half the fat of regular brownies. Oh my god, you just have no idea how good they are. If you looked at the recipes name and scowled, then you are the people I want to try this recipe more than anyone and I promise you'll be a beetroot brownie convert. Right, enough talk more action - let's get cooking! 

Makes about 20

Total make and bake time: 45 minutes 

 250g unsalted butter, cut into cubes

250g dark chocolate (about 70% cocoa solids), broken into pieces

3 medium eggs

250g caster sugar

A pinch of sea salt

150g self-raising flour (wholemeal ideally but white works well too)

250g beetroot, boiled until tender, cooled, peeled and grated

Method

- Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.

- If you haven't cooked the beetroot then top, tail and peel the beetroot – you’ll need about 250g flesh which was 2 large beetroots for me. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on high for 12 mins or until tender. When complete, leave to cool.

- Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt. Stir, then put back in to the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it is a shame not to exploit the warming oven.

- Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough. I have a Kitchen Aid mixer at home and didn't fold the mixture as on a low setting, it does the same thing. 

- Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares. 

Taste and enjoy! ...Have you been converted?

Top tips

- If you don’t have a microwave, boil the whole, unpeeled beetroot until tender (leaving the skins on prevents them from becoming waterlogged), then peel and use as above. For a real cheat, use 400g ready-cooked beetroot – just be sure to buy the type without vinegar!

- Only have plain (wholemeal) flour left? No worries, I just added 1 1/4 teaspoons of baking powder and it worked a treat! 

Warm Spiced Cranberry Oatmeal

I love cranberries, they're high in vitamin C, and have antioxidant and antibacterial effects in the body.

I decided to make an oatmeal dish which is simply delicious. It's soft, gooey and sweet and will fulfil you up until lunch. When I have cranberries, I instantly think of nutmeg and Christmassy spices, so I decided to add these to the recipe. As you cook the oatmeal infused with spices, you can instantly smell that seasonal sensation which percolates around the house. The best thing about oatmeal is that it does mix well with so many things and being a peanut butter lover, why not dollop a teaspoon on top to satisfy your peanut craving?!

Serves 1

40g oatmeal

50ml (whole/semi skimmed) milk 

100ml water 

30g cranberries

 1 1/2 teaspoons vanilla extract

1-2 teaspoons cinnamon

1/2 teaspoon nutmeg

pinch of salt 

Method

- Place all the ingredients into a pan and stir continuously for about 8 minutes until thick and sticky. If too thick, add another 50ml of water and stir.

- When it comes to the spices, I suggest you start with a little, taste and add more according to your level of satisfaction. I like to add enough to give it a kick which is not too overpowering. 

- Serve with a sprinkle of cranberries on top

Have a lovely day!