Coffee Break Reads

Quick posts to read on your coffee break.

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Wednesday, 24 May 2017

Spice Island Rum Punch...

Happy Sunday evening. Today I have a tasty cocktail recipe to share with you.

Whisk yourself away to a Caribbean island with a taste of this fabulous cocktail: Spice Island Rum Punch.

This easy to make cocktail recipe is a mixture of these ingredients: ginger ale, lime juice, root ginger, nutmeg, sugar, dark rum ice cubes topped with lime wedges. Yummy!!

Preparation: 5 minutes

Serves: 2


  • 1 lime, cut into 8 wedges 
  • 4 tbsp lime juice 
  • 1-2 tsp grated fresh root ginger 
  • 2 tbsp Tate & Lyle Demerara Sugar 
  • Pinch of freshly grated or ground nutmeg 
  • Ice cubes 
  • 100ml dark rum 
  • 200ml ginger ale 

How to make a spice island rum punch cocktail:

1. Take two tumbler-style glasses and put 3 lime wedges into each one. Add 2 tbsp lime juice, 1 tsp grated ginger and 1 tbsp Tate & Lyle Demerara sugar to each glass with a pinch of nutmeg, then use a small wooden spoon to ‘muddle’ the ingredients together (this just means bashing and crushing the ingredients together).

2. Make sure that the sugar has dissolved, then half fill the glasses with ice cubes. Pour the dark rum into the glasses.

3. Top up with ginger ale and serve immediately, decorated with the remaining lime wedges.

Cook’s tip: If your wooden spoon doesn’t fit into the glass, just use the handle, or you could use the end of a wooden rolling pin for ‘muddling’.

How quick and easy is this cocktail to make?

Recipe and image credits c/o: This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit Taste And Smile.

What do you think?


Fancy making up some of these Spice Island Rum Punch cocktails?

Spice Island Rum Punch: A perfect cocktail for a warm Summers evening.

Let me know your thoughts in the comments below.



Sunday, 21 May 2017

How To Make Apple Pie Jam...

Apple Pie Jam:

This delicious jam is fragrant with the aroma of apple pie spices. You can make it all year round, as it doesn’t rely on seasonal fruit. It tastes fantastic on toast, crumpets, scones and pancakes. Try a spoonful on your porridge too!

Preparation: 20 minutes
Cooking: 50 minutes

Makes: 4 x 450g jars


  • 1kg Cox’s apples, cored and chopped 
  • 25g fresh root ginger, peeled and finely grated 
  • 300ml water Juice of 1 lemon 
  • 800g Tate & Lyle Jam Sugar 
  • 1 cinnamon stick 
  • 1tsp ground nutmeg (freshly grated, if possible) 
  • 80g sultanas 

How To Make Apple Pie Jam:

1. Put the chopped apples, ginger, water and lemon juice into a large saucepan and bring up to the boil. Reduce the heat and simmer gently for 15-20 minutes, until the apples are soft.

2. Tip in the Tate & Lyle Jam Sugar and stir it in with a wooden spoon. Add the cinnamon stick, nutmeg and sultanas. Gently boil over a medium heat for 20-30 minutes, until setting point is reached. To check, remove the saucepan from the heat, spoon a little onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).

3. Turn off the heat and allow the jam to settle for 10 minutes. Meanwhile, sterilize 4 x 450g clean jam jars by placing them in a low oven at 150°C, fan 130°C, Gas Mark 2 for 10 minutes. Stir the jam, remove the cinnamon stick, then pour it into the hot sterilized jars. Seal with the lids. Leave to cool, then label. Store in a cool place for up to 1 year. Cook’s tip: Cox’s apples are perfect in this recipe, though you could try Gala or Pink Lady instead.

Recipe and image credits c/o: This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit Taste And Smile.


Saturday, 20 May 2017

How To Make Iced Gaelic Coffee..

Happy Weekend!

Hope you're having a lovely weekend?

Hope you have not got a bbq planned for tonight? Not with all this rain.

It was beautiful and sunny first thing. I would have loved to plan a bbq and now the rain has arrived.


It is pouring it down outside. I still have to do my run too. Typical! Even Mollie The Collie is not too fond of walking in the rain. She hates getting wet.

Iced Gaelic Coffee anyone?

A yummy treat for Saturday night. Or any night of the week really!

Give this favourite tipple a Summer makeover by serving it chilled!

Ground coffee, sugar, Whiskey and double cream, how tasty!?

A lovely treat to serve up on a nice sunny night with a party on the garden.

Preparation: 10 minutes, plus chilling 

Serves: 2

  • 3 tbsp ground coffee 
  • 400ml boiling water 
  • 4 tsp Tate & Lyle Demerara Sugar, plus extra, for sprinkling 
  • 4-6 tbsp Irish whiskey 
  • 100ml double cream 

How To Make Iced Gaelic Coffee:

.1 Brew the ground coffee in a jug or cafetiere with the boiling water and leave for 5 minutes. Strain into a clean jug and stir in the 4tsp Tate & Lyle Demerara sugar. Leave to cool, then chill. 

2. Stir the Irish whiskey into the chilled coffee and pour into 2 glasses. 

3. Whip the cream in a chilled bowl until it holds its shape, then spoon it on top of the drinks. Sprinkle with a little extra Demerara sugar, then serve. Cook’s tip: For speed, you can use squirty cream from a can.

Recipe and image credits c/o: This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit Taste And Smile.

One to try out now or pin to your Summer party board ideas.

What do you think?

Fancy trying this Iced Gaelic Coffee?

As always share your thoughts in the comment box below and let me know if you get to try it.


Thursday, 18 May 2017

A Recipe for British Tomato Week that Can Help Hay Fever!

Today I am sharing a guest post recipe for British Tomato Week that Can Help Hay Fever!

“It’s British Tomato Week from 22nd to 28th May and to celebrate, we have a hay fever busting recipe that's popular with kids, containing the great British tomato,” says airborne allergies expert and creator of the HayMax organic allergen barrier balm, Max Wiseberg. “What you eat can affect your hay fever positively or negatively. Certain foods can exacerbate the symptoms of hay fever whilst others can ease them. Here’s a healthy pizza recipe that my partner Christine created to help with my hay fever symptoms.”

“The pizza contains British tomatoes, a super source of antioxidant vitamin C that researchers have found give protection against allergies and asthma [1]. You can also make your own passata in no time by blending British tomatoes with a few cloves of garlic, a few fresh basil leaves and a little black pepper in a blender.”

“In addition, yellow pepper contains beta carotene which is high in vitamin C and bioflavonoids and is said to be good for preparing your body and fighting off hay fever symptoms. Red onions contain high amounts of the natural antihistamine quercetin, whilst pineapple contains bromelain which helps the body absorb quercetin. The garlic may help to clear your nasal passages, has natural decongestant effects and can help to reduce excess catarrh.

“There are no processed meats or foods, or dairy cheese, as they can stimulate mucus, which can build up in the throat and make your hay fever symptoms worse. Instead use a dairy free ‘cheese’, tofu or a cashew nut based ‘cheese’. Tofu contains zinc which is antibacterial and antiviral, whilst nuts are a great source of magnesium and vitamin E. As an antioxidant, vitamin E protects the body from damaging free radicals. Free radicals can cause oxidative tissue damage, which triggers inflammation that contributes to problems like allergies and asthma. (Of course, avoid nuts if you’re allergic to them.)

If you have a wheat allergy this may make your hay fever symptoms worse, so use a gluten-free flour for the base. Use whole grain flour for the base, or a ready-made whole grain base, as whole grains contain zinc, an antibacterial and antiviral. And top with rocket or baby spinach leaves, which also contain zinc.”

British Tomato, Red Onion, Pepper, Pineapple and Spinach Dairy-free Pizza:

  • 350g strong wholemeal bread flour
  • 7g sachet of dried yeast
  • 2tbsp olive oil
  • 200ml warm water

  1. Preheat oven to 200°C. Mix the ingredients together. 
  2. Tip the dough on to a floured board and knead for about 5 minutes. 
  3. Put in a clean bowl, cover and leave to rest until it doubles in size (about an hour). 
  4. Divide the dough into 3 pieces and roll each into a round pizza shape, approximately 20cm in diameter. 
  5. Put on a baking tray and cook in the oven for 10-15 minutes, until the edges start to brown.
  • 6 tablespoons tomato passata (make your own by blending British tomatoes with a little crushed garlic, chopped basil and ground black pepper)
  • 150g dairy-free ‘cheese’ or tofu
  • 3 medium sized British tomatoes
  • 1 large red onion
  • 1 yellow pepper
  • 3 slices pineapple (fresh or tinned)
  • 3 cloves of garlic
  • Fresh basil leaves
  • Baby spinach leaves to decorate

  1. Spread 2 tablespoons of tomato passata on each pizza base. 
  2. Remove the outer skin of the onion and de-seed the yellow pepper. 
  3. Slice the British tomatoes and chop the red onion, yellow pepper and pineapple to desired size, and divide evenly between the 3 pizzas. 
  4. Crush the garlic and sprinkle over each pizza. 
  5. Sprinkle a few fresh basil leaves on to each and put in the oven for about 5-10 minutes. 
  6. Meanwhile grate the ‘cheese’ or chop the tofu. Remove the pizzas from the oven and sprinkle over the ‘cheese’ or tofu. 
  7. Return to the oven for 2-3 minutes until the ‘cheese’ begins to melt. 
  8. To serve, add some freshly ground black pepper and a handful of fresh baby spinach leaves.

Guest post courtesy of HayMax, the creators of HayMax organic, drug-free allergen barrier balms, Haymax.


Wednesday, 17 May 2017

4 Summer Sparkling Elderflower Drinks..

Today I am sharing 4 Summer using the New Sparkling Elderflower drink by Rocks Drinks. A blooming delicious drink from Rocks in Devon is sure to put a spring in your step when you need refreshments on the go. Perfect for making up on a Summers evening on the garden.

Cucumber & Elderflower Spritzer:

A delightfully refreshing drink everyone can enjoy.

Serves: 4-6

Preparation time: 5 minutes plus 30 minutes steeping

What You Need:
  • 1L Rocks Sparkling Elderflower (4 x 250ml bottles)
  • ½ cucumber
  • 4 sprigs of mint

What You Do:

1. Use a vegetable peeler to cut ½ the cucumber into ribbons. Put them in a jug along with ½ of the mint leaves and 250ml of Rocks Sparkling Elderflower. Stir the mixture well giving the mint and cucumber a bit of a press to release their flavours. Leave too steep for half an hour in the fridge.

2. Strain the liquid through a fine sieve or muslin and discard the solids. Pour the remaining liquid into a large jug along with lots of ice and the remaining cucumber ribbons and mint. Top up with the Rocks Sparkling Elderflower and stir well.

Elderflower & Raspberry Mocktail:

Alcohol-free, but packed with lots of fruity, flowery taste. This cocktail ensures you’re joining in the party.

Serves: 6

Preparation time: 5 minutes plus 20 minutes to macerate

What You Need:
  • 150g Raspberries
  • 1 tbsp icing sugar
  • 1L Rocks Sparkling Elderflower (4 x 250ml bottles), well chilled
  • Orange Zest to decorate

What You Do:

1. Mash together the raspberries and icing sugar, cover and refrigerate for 20 minutes to macerate.

2. Sieve the raspberries to remove the seeds, pressing the flesh through the sieve with the back of a spoon.

3. Divide the raspberry puree between 6 glasses and top up with Rocks Sparkling Elderflower. Peel thin strips of orange zest with a vegetable peeler and drop one into each glass to serve.

Elderflower 75:

New take on the classic French 75, now with sparkling elderflower. C’est Bon!

Serves: 1

Preparation time: 2 minutes

What You Need:
2 tbsp dry Gin
2 tsp lemon juice
100ml Rocks Sparkling Elderflower
150ml Champagne or Prosecco

What You Do:

1. Shake the gin and lemon juice with ice then pour into a wine glass or large champagne flute. Add the Rocks Sparkling Elderflower and Champagne then top with a twist of lemon peel.

2. Note: If you have a few edible flowers or a couple of mint leaves they will add a pretty touch to the cocktail.

Floral Martini:

A classic cocktail, this version includes elderflower for a floral twist.

Serves: 4

Preparation time: 12 minutes plus cooling time

What You Need:

  • 2 tbsp fresh or dried lavender flowers250ml Rocks Sparkling Elderflower
  • 8 tbsp gin
  • 2 tbsp dry vermouth
  • Ice

What You Do:

1. Firstly, make the floral syrup. Put 250ml Rocks Sparkling Elderflower into a small saucepan with the lavender. Bring to the boil and simmer for 10 minutes until the liquid has reduced by half. Turn off the heat and leave too steep until it goes cold. Strain into a clean container and use immediately or keep in the fridge for a week.

2. To make each martini, pour 2 tbsp of the syrup into a cocktail shaker with the 2tbsp gin, ½ tbsp vermouth and some ice. Shake well and pour into a cold martini glass. Top up with an extra dash of Rocks Sparkling Elderflower if desired and garnish with a few lavender or elder flowers.

Cook’s tip: Culinary lavender flowers are available in some supermarkets or on line. If using fresh make sure that they are not sprayed with any pesticides etc.

Recipes and images courtesy of Rocks Drinks.

Fancy making any?


Tuesday, 16 May 2017

Natural Eating Guru Stacie Stewart Creates Natural Tonics With Caorunn Gin...

The premium and contemporary Scottish gin, Caorunn (pronounced ‘ka-roon’) has enlisted the expertise of ‘natural eating guru’ Stacie Stewart to create four tonics that balance perfectly with the refreshing taste of Caorunn gin.

The refreshingly tonics have been inspired by Caorunn’s locally-foraged Celtic botanicals. Harnessing Scotland’s unique natural resources, Gin master Simon Buley hand-picks the botanicals from the hills surrounding the breath-taking setting of Balmenach Distillery in the Cairngorms National Park. Each of the four tonics have been designed exclusively by Stacie who has a passion for using raw, natural ingredients. The home-made ingredients are bursting with health benefits without compromising on taste.

Stacie - who presents Channel 4 programme’s What’s Cooking and How to Lose Weight Well as well as being the founder of Eat Naked, the clean eating deli in her hometown of Brighton – developed the refreshing selection of natural tonics for gin fans who want natural goodness, vitamins and vitality from their drink.

Caorunn is refreshingly different, it is dry and crisp while still being fresh and floral on the nose and is the perfect gin to mix with fresh, home-made ingredients. The collection includes the immune system boosting The Red Apple Rose, cleansing The Fresh Mint Zing, digestion-enhancing The Zest and Honey and fat burning The Citrus Cooler.

The benefits of the natural ingredients are:

The Red Apple Rose:
Red apples contain high amounts of antioxidants and vitamin C which are key elements of a robust immune system.

The Fresh Mint Zing
: Mint is known for its ability to aid digestion, relax the body and helps cleanse the body.

The Zest and Honey:
Manuka Honey is a rich source of amino acids, vitamins and minerals including B6, calcium and iron. It aids digestion and is good for clear skin and strong nails.

The Citrus Cooler: Not only are citrus fruits high in vitamin C, they are rich in flavonoids and antioxidants that can neutralise free radicals and may improve blood flow. As well as boosting your metabolism to help aid weight loss.

Stacie Stewart says:
“The way in which Caorunn is mastered to perfection with depth in every detail, hand-crafted and infused with five foraged natural botanicals from the Speyside Hills (including dandelion, heather, coul blush apple, bog myrtle and rowan berry) really inspired me, as there is already so much goodness in these organic ingredients. The name Caorunn even comes from the Gaelic name for Rowan Berry, which grows wild within a five-minute walk from the distillery.”

Stacie continues: “There are so many benefits of using natural ingredients, most importantly, the incredible taste. I always try to encourage people to eat natural ingredients where possible.”

Caorunn Gin Master Simon Buley says: “There is no better feeling than savouring drinks made with hand-picked ingredients. Not only do they taste better, but it also connects you to the natural world and the wonders it offers. Every sip of Caorunn gin provides you with a truly aromatic taste adventure through the rugged Scottish Highlands, yet delivers a clean and versatile taste which is perfect to mix into any traditional or contemporary cocktail. The tonics that Stacie has developed are delightful, the balanced flavour of Caorunn is enhanced by the natural, cold pressed ingredients.”

The natural tonics are available from Eat Naked and from the Caorunn stand at the Brighton Foodies Festival. The drinks can also be created at home by following Stacie’s recipes:

The Red Apple Rose:

Glass: Martini
  • 50ml of Caorunn gin
  • 25ml Shot of Red apple juice
  • 25ml Shot of Rosehip syrup 
Method: In a shaker with ice, combine Caorunn, red apple juice and rosehip syrup and shake. Serve in a martini glass filled with crushed ice.

The Fresh Mint Zing:

Glass: Short
  • 50ml of Caorunn Gin
  • 2 Juniper berries
  • ½ Red Apple + slices to garnish
  • Juice of ½ Lemon
  • 2 Sprigs of min.
  • Soda water to top

In a shaker, muddle together the juniper berries with a sprig of mint and half a red apple. Add ice, 50mls of Caorunn gin and the juice of half a lemon, shake hard and serve in a short glass filled with slices of red apple and topped up with soda water. A mint sprig to serve.

The Zest and Honey:

Glass: Vintage martini glass. 
  • 50ml Caorunn Gin
  • 10g Manuka Honey
  • Juice of 1 Lemon
  • Dash of water.

Method: In a shaker with ice, combine Caorunn with the Manuka honey, a dash of water and the juice of 1 lemon. Shake hard and strain into a martini glass.

The Citrus Cooler:

Glass: Long
  • 50ml Caorunn Gin
  • 25ml of freshly squeezed or cold pressed Red apple juice
  • 25ml of freshly squeezed or cold pressed Orange juice
  • 25ml of freshly squeezed or cold pressed Pineapple juice
  • ½ tsp of Turmeric
  • Soda water to top
  • Dehydrated Orange Slice

In a shaker with ice, combine Caorunn, apple, orange and pineapple juice and turmeric. Shake hard and strain into a long glass filled with ice and top up with soda water.

Garnish with a dehydrated orange slice.

Post and images courtesy of Caorunn Gin.


Sunday, 14 May 2017

How To Make Raspberry Coconut Energy Balls..

Happy Sunday, today I have a nice and easy healthy treat idea to share with you.

Fancy trying out these raspberry coconut energy balls?

 These delicious energy balls are a perfect pre-workout snack or a post 3pm pick me up.

Preparation Time: 10 mins
Cooking Time: none

Makes 20 energy balls

You will need:
  • 100g coconut flakes 
  • 50g unblanched almonds 
  • 10 medjool dates, pitted 
  • 225g Dole® frozen raspberries 
  • 3 heaped tablespoons almond butter 
  • 40g desiccated coconut 
  • 2 tbsp freeze dried raspberries 

How To Make Raspberry Coconut Energy Balls:
  1. Place the coconut flakes and almonds in a food processor and blitz until chopped. Add the dates and blitz until these are chopped too.
  2.  Add the frozen raspberries and almond butter and then pulse until the mixture is finely chopped and sticking together. 
  3. Divide the mixture into 20 then roll the mixture between wet hands to make balls. 
  4. Mix the desiccated coconut and raspberry together in a shallow bowl and roll each ball in the mixture until coated. 
  5. Place the balls in a plastic container lined with baking parchment and leave to firm in the fridge for an hour before eating. 
  6. Once made, store in the fridge for up to 1 week. 

These homemade energy balls made with Dole® frozen raspberries are a cost effective alternative to pre-packed energy bars and snacks found in many health food shops.

Dole® frozen raspberries come in resealable packs and are an easy and quick way to get more fruit into your diet with no washing or cutting required and no mess.

Because they are picked at peak ripeness and freshly frozen within hours the fruit is always in season and available all year round.

Raspberry Coconut Energy Balls recipe and image courtesy of Dole®

What do you think?

Fancy trying some?

Let me know in the comments below if you get to try some.

Try now or pin for later.


Saturday, 13 May 2017

Recipe: Superpowered Tabbouleh for National Vegetarian Week...

Today's recipe: Superpowered Tabbouleh for National Vegetarian Week.

Cutting down on the amount of meat in your diet is good for your body and good for the planet, so at Bioglan Superfoods we’ve adopted the ‘flexitarian’ trend with open arms (and mouths). If you’ve been thinking of giving it a go yourself, or if you’re already veggie and just want to try out some new recipes, National Vegetarian Week (15th - 21st May) is a great excuse.

This recipe for our Superpowered Spring Tabbouleh is totally meat-free, loaded with a superfood boost in the form of Bioglan Superfoods Chia + Flax, and works fantastically as a picnic salad, BBQ side dish or al-desko lunch.

Superpowered Spring Tabbouleh:

Great for: Fibre, protein, essential fatty acids, B-vitamins and plant-based omega 3 - so you can count on improved digestion as well as healthier hair, skin and nails. How’s that for a dish that’s chock-full of benefits?

For two servings, you’ll need:

  • 100g bulgur wheat
  • 4 asparagus spears
  • 2 spring onions
  • 4 radishes
  • A handful fresh peas
  • 2 slices of rye bread
  • 1 tbsp olive oil
  • A small handful of fresh mint
  • A small handful of fresh parsley
  • Juice of half a lemon
  • 1 tbsp Bioglan Superfoods Chia + Flax
  • Salt and pepper
  • 25g pomegranate molasses

Make it:

  1. Pre-heat the oven to 180C and place two pans of water on the hob to boil.
  2. Add the bulgur wheat into one pan and cook for about 15 minutes until tender.
  3. While the bulgur wheat is cooking, slice the asparagus into half-centimetre chunks (leaving the heads intact), and finely slice the spring onions and radishes into discs.
  4. Add the asparagus and peas into the second pan of boiling water and cook until tender for about five minutes.
  5. Slice the rye bread roughly into two-centimetre chunks and place on a baking tray. Drizzle with olive oil and toast in the oven for two minutes until they become crispy croutons.
  6. Drain the bulgur wheat, asparagus and peas and prepare to assemble!
  7. Roughly chop the parsley and mint leaves and tip into a clean bowl with the bulgur wheat and lemon juice. Mix them all together.
  8. Add the Bioglan Superfoods Chia + Flax and spring peas to the bowl and stir through once more before seasoning with salt and pepper to taste.
  9. Tip the mix onto a serving dish and top with the chopped radish, spring onion asparagus and peas.
  10. Garnish with a scattering of the pomegranate molasses and rye bread croutons.

Recipes and images c/o Bioglan Superfoods.


Welsh Rarebit à la K West for British Sandwich Week 2017...

Welsh Rarebit à la K West for British Sandwich Week 2017.

British Sandwich Week is back for 2017 from Sunday 14 to Saturday 20 May 2017, so Londoners can expect a week-long celebration ‘jam-packed’ with weird and wonderful sandwich creations. K West Hotel & Spa in Shepherd’s Bush has created an exclusive Welsh Rarebit Sandwich (£13) for the occasion, with a distinct K West twist.

Lalit Bisht, Executive Head Chef at K West Hotel & Spa, shares the recipe for the ‘Ale, Prawns and Bacon Rarebit’ Sandwich. The recipe is simple to recreate at home, for when the traditional BLT is getting repetitive!


  • 3 tbsp Butter
  • 3 tbsp Flour
  • 100ml Pale Ale
  • 225g Grated Cheddar
  • 1.5 tsp Worcestershire Sauce
  • 0.5 tsp English Mustard Powder
  • 6 Prawns, peeled
  • 1 Thick slice of Brioche bread, toasted
  • 6 Bacon Rashers, fried until crispy and broken into small pieces
  • Fresh Flat Leaf Parsley, chopped
  • Salt and Pepper to season


Step 1: Turn on the grill. Melt 2 tbsp of butter in a saucepan over a medium heat. Add the flour and cook for one minute, whilst constantly stirring the mixture.

Step 2: Slowly pour the ale into the mix, whisking as you add the liquid. Once the bubbles begin to subside, add one handful of grated cheddar while continuing to stir (always stirring in one direction only) until smooth and creamy. Repeat this step until all of the Cheddar has been added.

Step 3: Pour the Worcestershire Sauce and English Mustard Powder to the mix and stir well. Cover and keep warm whilst preparing the prawns.

Step 4: Melt the rest of the butter in a small pan and sauté the prawns for 2 minutes, until they are just cooked and beginning to curl at the edges. Season with salt and pepper.

Step 5: Place the prawns onto the Brioche toast. Spoon the cheese sauce over the prawns and brown under the hot grill. Sprinkle with crispy bacon and parsley. Serve hot!

Recipe and image c/o K West Hotel & Spa, Richmond Way, London W14 0AX


Friday, 12 May 2017

3 Superpowered Hummus Recipes...

 Dip to your heart’s content with these superpowered hummus recipes.

Picnic season is upon us, and if there’s one thing that no al-fresco lunch is complete without, it’s big dollops of tasty hummus complete with crunch crudités. It’s also International Hummus Day on 13th May, so to celebrate we’ve created three super-tasty and superpowered hummus recipes to show you just how versatile this snack can be.

There’s one packed with kale, one with a boost, and another enriched with maca. Each recipe is packed with unique health benefits and is super simple to make - just whizz up the ingredients and select your chosen dippers.

Mint and Kale Hummus:

Great for: Strong bones and a powered-up immune system, thanks to a healthy dose of Vitamin C and calcium.

For six servings, you’ll need:
  • 400g of tinned chickpeas, drained
  • ½ clove garlic
  • 2 tbsp olive oil
  • Small bunch of mint
  • Juice of half a lemon
  • 1 tbsp Bioglan Superfoods Kale Powder
  • Salt and pepper

Make it:
  1. Chuck the drained chickpeas, garlic and olive oil into a blender. Pulse until you get a smooth and silky mixture. 
  2. Roughly chop most of the mint and add it to the blender (leave a little aside for garnish) along with the lemon juice and Bioglan Superfoods Kale Powder and pulse until the mixture is marbled with green. 
  3. Stir through salt and pepper to taste and garnish with the leftover mint. 

Green Boost Hummus:

Great for: A natural detox and big ol’ boost of fatigue-busting iron.

For six servings, you’ll need:

  • 50g broad beans
  • 400g of tinned chickpeas, drained
  • ½ clove of garlic
  • 2 tbsp olive oil
  • Juice of half a lemon
  • 1 tbsp Bioglan Superfoods Green Boost
  • Salt and pepper

Make it:
  1. Put a pan of water on to boil and cook the broad beans for 2 minutes until tender. Drain and run under cold water to chill.
  2. Pop the vibrant green beans out of their tough shells and discard the outer layer. 
  3. Chuck the drained chickpeas, garlic, podded broad beans and olive oil into a blender. Pulse until you get a smooth and silky mixture. 
  4. Add the lemon juice and Bioglan Superfoods Green Boost and pulse again. 
  5. Add salt and pepper to taste. 

Paprika and Bioglan Superfoods Maca Hummus:

Great for: Combatting a mid-afternoon energy slump.

For six servings, you’ll need:
  • 400g of tinned chickpeas, drained
  • ½ clove of garlic
  • 2 tbsp olive oil
  • Juice of half a lemon
  • 2 tsp paprika
  • 1 tbsp Bioglan Superfoods Maca
  • Salt and pepper

Make it:

  1. Chuck the drained chickpeas, garlic, and olive oil into a blender. Pulse until you get a smooth and silky mixture. 
  2. Add the lemon juice, 1 tsp of the paprika and Bioglan Superfoods Maca and pulse again. 
  3. Stir through salt and pepper to taste and garnish with a sprinkling of the remaining paprika. 

Recipes and images c/o Bioglan Superfoods.

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