Baba Ganoush / Eggplant Dip
Recipe courtesy Priya Hutner
3 medium eggplants
2 cloves garlic
¼ C lemon juice
¼ C tahini
2 Tbsp. olive oil
¼ C fresh parsley (put some aside for garnish)
Salt & pepper to taste
Preheat oven to 425 degrees F. Lay whole eggplants on baking sheet lined with parchment paper or on a silicon mat. Roast eggplant for 35 to 45 minutes. Make sure to rotate it a few times. When the eggplants are tender, remove from oven and let sit until cool.
Peel off skin and scoop out the meat of the eggplant. Blend ingredients in food processor. Cumin and paprika are lovely options. Serve with brown pita bread, wholegrain rye crackers or crudité.
1 cup kale
1 cup frozen berries
1 tsp Moringa Powder
½ -1 cup water
1 T flaxseed oil or ground flaxseeds
2 heaping Tablespoons of Plain Greek Yogurt
Combine all ingredients into blender and blend until desired consistency.
These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a high protein snack, or for lunch.
They are also fantastic for mum too if made in larger muffin holders, and can also be eaten for breakfast with some cucumber & carrot sticks or cherry tomatoes.
A quick recipe to prepare – it takes just three or four minutes to throw together – and you can mix two or three portions at once so that you’re prepared for every morning
1 red apple
A small handful of sunflower seeds
1 tbsp chia seeds
½ tsp cinnamon
125ml/4¼fl oz plant-based milk
1 tsp maple syrup, date syrup or honey
Grate the apple onto a plate, then place the gratings into the bottom of a jar.
Add the raisins, oats, seeds, cinnamon and sweetener (if you’re using it) to the apple before pouring the milk over everything.
Stir the mix together. Add a lid to the jar and leave in the fridge overnight (or for 6-8 hours).
These carrot cake overnight oats are your new busy morning saviour!
Prep Time 5 minutes Chilling Time 4 hours Total Time 4 hours 5 minutes
Servings 1 serving
These overnight oats are best served the next day but keep well in the fridge for up to 3 days. Why not double/triple this recipe to keep you going for multiple mornings?!
Gluten-Free: Make sure that your oats are certified gluten-free.
Vegan: Use maple syrup rather than honey and plant-based milk and yoghurt.
Recipe Compliments: www.georgieeats.co.uk