Hummus stuffed mushrooms (GF)

My oh my, the weather is slowly but surely warming up. I cannot believe that it is four more sleeps until Christmas! Hubby and I are keeping it low-key this year as I live so far away from my family and his parents are going away. I recently made these stuffed portobello mushrooms with homemade hummus and they were so delicious so I thought I would post them on the blog to share.

Although these baked mushrooms were the main aspect of my dinner, they would also make a wonderful side dish for any occasion including Christmas lunch/ dinner! Thanks to the hummus, they make a wonderful source of protein, healthy fats from the olive oil and tahini and when served with a grain or root vegetable, make a complete meal loaded with the necessary macro and micronutrients. Also, a little tip is to place your fresh mushrooms in some sunlight as it absorbs the vitamin D that you will absorb during digestion!

RECIPE:

6 medium- large portobello mushrooms

Extra virgin olive oil to drizzle

Balsamic vinegar to drizzle

Hummus

1.5 cups cooked chickpeas

3-4 shallots

2 garlic cloves

2 TBSP unhulled tahini

1 tspn cumin seeds

1/4 cup extra virgin olive oil

Salt & pepper to taste

Method

  1. In a blender, add the chickpeas, shallots, garlic, tahini, cumin seeds and olive oil. Blend until smooth. Add filtered water to get to your desired consistency. You don’t want the hummus too thin- you want to be able to stuff the mushrooms without it runnings over the sides of the mushrooms.
  2. Preheat the oven to 190C.
  3. Peel the mushrooms if required. I usually keep the skin on if the mushrooms are organic. There is no need to cut the core out of the mushrooms. Place the mushrooms on a baking tray.
  4. Using a teaspoon, stuff the mushrooms neatly. When you have stuffed all the mushrooms, drizzle them with a generous amount of olive oil and balsamic vinegar.
  5. Bake the mushrooms for 30 minutes.
  6. Serve with your favourite roast vegetable or salad. Enjoy!

I hope your Summer (or Winter in the northern hemisphere is full of joy at this time of the year. Have a safe and Merry Christmas and a Happy New Year. 

Much love,

Di ♡

“When you own your breathe, nobody can steal your peace.”- Anonymous.

Baked red lentil and carrot falafels (GF)

One may be aware of my love for lentils and beans- all legumes in  fact! They are so versatile, packed full of nutrients including fibre, protein and folate and are so affordable especially when purchased in bulk. Lentils in particular are higher in protein compared to beans and are an excellent source of B vitamins and iron.

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No-bake quinoa, tahini and rose muesli bars (GF)

Happy weekend pals! Those from the Southern Hemisphere, I hope you are all enjoying this beautiful Spring sunshine (and not suffering from the much-dreaded hay fever like I have randomly started!). I’ve been craving some muesli bar-like snacks for awhile and came up with this recipe using organic puffed quinoa that I found at my local health food store.

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Mung bean dahl

Oh hello, here is another curry recipe! My love for curry recipes especially dahl is never-ending especially during autumn and winter when our body thrives on the nourishing, grounding and healing spices. Mung bean, like any other legume is high in plant based protein, complex carbohydrates and fibre amongst micronutrients like folate. Throw these nourishing ingredients in a pot and let it simmer away for the hour and voila, a nutrient-dense, hearty meal is ready with plenty of leftovers for future meals.

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Seed cycling and why I do it… and the ultimate hemp and lemon dressing for in between.

Y’all who have been following me for awhile would know how much I love tahini. As in literally tahini on anything and everything…okay, okay, maybe not everything but you know what I mean. There are two weeks of my month where I cannot consume tahini or there sesame products and that makes me relatively sad. Those who have also been following me for awhile would know that I follow seed-cycling principles. What is that? I hear many of you ask. Let me explain!

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Blueberry and passionfruit oat crumble (GFO)

I’ve been craving a combination of crunchy oats and coconut morphed with blueberries for ages after strolling through Pinterest and decided to come up with this dish. It is so healthy, loaded with healthy fats, complex carbohydrates, protein and fibre to keep you full and satisfied. These are perfect for breakfast or just as a snack with a side of coconut yoghurt or coconut cream!

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“Buttermilk” buckwheat waffles with blueberry maple yoghurt (GF)

I am usually a creature of habit when it comes to my breakfasts, often sticking with peanut butter on sprouted toast, chia pudding of some sort or the occasional oats. This recipe uses buckwheat flour which I mill out of activated buckwheat groats as well as a plantbased version of buttermilk. Served with blueberry and maple syrup swirled coconut yoghurt, this dish was the perfect Sunday breakfast in front of the fireplace with a warm matcha latte.

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