CHOCOLATE

Ingredients:

1/4 cup organic virgin coconut oil

3 tablespoons organic raw cacao powder

2 tablespoons raw honey, stevia, zylitol

1 teaspoon vanilla extract

Method:

Warm the coconut oil (metal bowl on top of a saucepan of water) until liquefied

Remove from heat. Slowly add cacao, honey and vanilla.

Mix well, adding more cacao and honey as taste dictates. Pour into dish and refrigerate until set.

Extras can be added such as chopped nuts, coconut flakes. To make a spread, leave out of fridge, roll in the nuts or coconuts afterwards for a truffle effect

CHOCOLATE HAZELNUT ALMOND BUTTER

(Courtesy Sally-Ann Creed)

Ingredients:

1 cup raw hazelnuts

1 cup raw almonds

¼ cup organic cacao

2 teaspoons raw organic honey

1 teaspoon vanilla extract

½ teaspoon Himalayan salt

½ cup coconut oil

Method:

Place all the ingredients into a food processor and slowly drizzle melted coconut oil into it

Blitz it for several minutes until nice and smooth. Makes just over two cups

Store in a tightly covered container and keep in fridge.

GHEE

(Courtesy Sally-Ann Creed)

You need:

500g butter

salt

cheesecloth

Method:

Place butter into a large, heavy-bottomed pan over low heat

Cook butter on very low heat.  Butter will bubble and foam as water is being vapourized. Do no remove foam.

After butter foams up it will dissipate and then foam again. The colour of the butter-ghee will start to become golden, and crusty milk solids will coagulate in the bottom of the pan.

The bubbles will start to disappear and when the butter is golden in colour, remove pan from heat

Observe pan well, the contents can burn in a moment

Line a mesh strainer with cheesecloth and pour butter through and into a glass jar, allowing the milk proteins to be separated out

Allow to cool before colouring

Ghee can be stored at room temperature or in the fridge

WHAT IS HUMMUS

Hummus is a middle-eastern food composed of chickpeas and tahini, a paste similar in texture to peanut butter that is made from sesame seeds. Hummus is typically eaten with pita or other flat bread or used as a savoury dip.

Because both chickpeas and sesame seeds are wonderfully healthful, hummus is a nutritionist's delight. Chickpeas are a good source of protein, potassium and fibre. Sesame seeds are also a source of protein, along with vitamin E and a powerful antioxidant.

It is easy to make hummus yourself and you can adjust the flavours just like you want it. You may have to buy the tahini paste or you can even make your own tahini from sesame seeds and olive oil.

To make hummus, no cooking is required -- just a food processor/blender. Drain a tin of chickpeas. In this instance, the tinned variety is preferred over cooking your own from dried chickpeas. They mash up better than their more freshly prepared equivalents. Dump the chickpeas in your food processor and puree them.

BASIC HUMMUS RECIPE

Ingredients:

1 tin of chickpeas

14 cup liquid from tin of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini (optional – sesame paste)

2 cloves garlic, crushed

1/2 teaspoon Himalayan salt

2 tablespoons olive oil

Method:

Drain chickpeas and set aside liquid from tin. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

BABY MARROW HUMMUS

Ingredients

1 tin of chickpeas

1/4 cup liquid from tin of chickpeas

1/2 cup fresh baby marrows, chopped

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini (optional)

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Method:

As above

AVOCADO HUMMUS

Ingredients:

1 tin of chickpeas

1 medium avocado, halved, pitted, and flesh removed

1/4 cup liquid from tin of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini (optional)

2 cloves garlic, crushed

1/2 teaspoon himalayan salt

2 tablespoons olive oil

Method:

Drain chickpeas and set aside liquid from tin. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the centre of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Red Bell Pepper (paprika) can also be used instead of avocado

STORING HUMMUS

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.