Sunday, 28 September 2014

Broccoli and Banana Chocolate Chip Muffins

Hello to any long lost readers who are still keeping an eye on this page - you must all think I've dropped off the face of the's been so long!!

For anyone who missed the update, I am now studying with the Institute of Integrative Nutrition towards becoming a qualified health coach which is incredibly exciting and something I am very passionate about. In the first couple of months, the course work kept me busy, but was still fairly quick to get through and could slot in quite easily around lots of the other things going on. In the last month or so though, the work load has gone through the roof! It has been really exciting, as come the 6 month mark (rapidly approaching) I am able to start practising as a real live health coach, and so it is time to start doing all of the prep work towards getting a business set up and learning more about how to actually be a health coach, as opposed to just learning more about the dietary and lifestyle side of things. 

So anyway, my poor wonderful little blog has been suffering immensely, and I apologise for that. I am still whipping up recipes left right and centre (nothing can keep me out of the kitchen!), just struggling to find time to get them written and posted. So, if there is ever a specific recipe or piece of information that you are interested in, please just put in a request ( and I will do my best to help - I'm always interested to know what people are wanting to eat, and more than happy to get in the kitchen and experiment!!!

Now, here is a recipe that is a wonderful one for filling the baking tins for the school holidays - and work really well in school lunches. You can adapt them to be nut free if you need that option. 

The recipe is one that I have adapted from the wonderful and is a wonderful way to either use up any of that leftover steamed broccoli you may have in the fridge, or if you are keen to get a few extra greens into your kids (or husband, brother, mother, father!!) this is an excellent way to do it!! The muffins are free of gluten, grains, dairy, soy, and can be free of the refined sugar depending on which variety of chocolate chips you like to use. You can also leave the chocolate chips out if you prefer not to have them at all. The chocolate chips I use are the Enjoy Life ones which are allergy safe and free of gluten, dairy, and soy (as well as another whole bunch of common allergens). They do contain some sugar, but I use them sparingly and find them to work really well in baking....they stay whole when baked, but they also melt really well. And of course most importantly they taste great!
If you are leaving the chocolate chips out you may want to increase the level of sweetener you use in the recipe, or just leave them as is - depends really on how much you are wanting to mask the broccoli! 

As always, I have tinkered with the original recipe...changed the sugar content, changed the flours used, had a play around with some quantities...just the usual playing!

Here is the recipe that the kids and I ended up with...

Broccoli and Banana Chocolate Chip Muffins

Gluten-free, grain-free, dairy-free, soy-free, optional refined sugar free

Ingredients: (please see the notes following the recipe before starting)
1 cup steamed broccoli
2 ripe bananas
2 eggs
juice of half a lemon
1 tsp vanilla essence
1/3 cup coconut oil or butter, melted
3 tbsp coconut nectar, or 1/4 cup coconut sugar (see notes for options)
1/2 cup nut or seed flour (see notes for options)
1/4 cup coconut flour (see notes for options)
1/4 cup chia seed or flaxseed meal (see notes for options)
1/2 tsp baking soda
pinch of salt
1/2 - 1 cup of chocolate chips 

1. Preheat oven to 180C. Line or grease a muffin tin (your choice which size you use, just remember to modify the baking time if you are making mini ones or jumbo ones)
2. In a large bowl, combine all of the dry ingredients (nut flour, coconut flour, chia or flaxseed meal, baking soda, salt). Add the coconut sugar here if you are using this as your sweetener.
3. In a blender or food processor, place the wet ingredients (banana, broccoli, eggs, lemon juice, vanilla, and coconut oil). Add liquid sweetener here if you are choosing the liquid option. Blend the ingredients until combined .
4. Pour the wet ingredients into the dry and mix well to ensure everything is well combined. 
5. The mixture will be quite thick, so scoop dollops into the prepared muffin tins.
6. Bake for about 25 minutes until golden brown (This time is based on standard sized muffins - you will need to adjust more or less depending on the size of tin you choose. 

- feel free to add more sweetener if you like a sweeter end product. I did not make these very sweet at all, but I would recommend doubling the amount of sweetener used if you prefer. You can also substitute honey or maple syrup if you choose.
- I used 1/4 cup walnut flour and 1/4 cup sunflower flour, but you can use whichever you prefer - many people may prefer to just use almond flour/meal, as it is often what's in the pantry. It is very easy to make your own flours though - simply pop whole raw nuts into a blender a pulse a few times until they break up into a flour. Don't overdo it or you'll end up with nut butter!
- If you prefer not to include coconut flour, you can substitute with an extra half a cup of nut flour
- To make chia seed meal, simply grind 1/4 cup chia seeds in a spice grinder or mortar and pestle until a 'flour' forms.
- I would never dream of telling you a specific quantity of chocolate chips - go nuts or hold back depending on your preference!



Friday, 12 September 2014

Chocolate Raspberry Mousse Cake

You gorgeous blog readers really do love a sweet treat, don't you?! The interest in the Banana Raspberry Layer Cake was through the roof! Well - let me just say that if you loved that one you this one is going to rock your world! It's a little more decadent than the raspberry one as it does contain a small amount of sugar from the chocolate (how much really depends on which type of chocolate you choose to use), so this is definitely a good one for a special occasion, but it will really make an impact. It is deceptively simple to make too. I apologise for the dreadful photos of this one - they really don't do it justice! I was serving it for a dinner party we had for some wonderful friends who were visiting from out of town, and I was in a hurry to get it on the plates and out on the table! I served this very simply with an extra side of fresh strawberries, but you could do it with delicious coconut icecream, or a berry coulis would be amazing too.

 Getting off track for a moment though, tonight was a big night in our house - our eldest daughter had her first school disco - OMG such an emotional and exciting night! She was SO excited and got all glammed up for the occasion, and hubby and I were totally excited for her and got right into the spirit of things, but we also felt crazy emotional about seeing her start to do such grown up things! It was a 'no parents' event (their class teachers were all there to keep an eye on them) so we had to drop them at the door and pop back an hour later to pick them up. No chance to spy on them and see what they were up to - so gutted! Would have loved to see her having a boogie! I'm not one to post too many pics of the kids online as I don't think it's necessarily a good thing, but I can't resist sharing this moment of parental pride!

Anyway, that's enough of my little moment of emotion - let's get back to the cake!

This is a very basic recipe really, with only a few ingredients and even a very simple process to make it. You can make it well ahead of time as it will keep in the fridge for a couple of days, and freezes really well. In fact it's best to keep it in the freezer until about 1 hour before you serve. As you can see from the pics I only took it out at the last minute so it was still fairly well frozen, but the best part about this one is that it really doesn't matter either way! It is divine in it's more solid frozen form (a bit more like an icecream cake), or in it's softened form where the topping is totally mousse -y (a new word perhaps?!). Next time I make it I think I will double the portion of the base that I used, so I have given you the recipe for the updated version as opposed to the small quantity I had.

Chocolate Raspberry Mousse Cake

Gluten-free, grain-free, dairy-free, soy-free. Can be free of refined sugar depending on which kind of chocolate you prefer to use for the mousse.

8 medjool dates (or standard dried dates soaked in hot water for 10 minutes or so)
2 cups raw pecans (you could use a mix of nuts, or the nuts of your choice)
1/2 tbsp coconut oil
3 tbsp cacao or cocoa powder

80g dark chocolate (preferably at least 70% or more), broken into small pieces
1 can coconut milk (270mls)
1 tbsp coconut oil
2 tsp vanilla extract
2 tbsp raspberry powder (if you can't find this you can use raspberry essence or just some blended frozen raspberries would do as well - or you can just leave this out and serve with a nice berry sauce instead)
2 egg white
15 frozen raspberries

1. In a blender or food processor, combine all of the base ingredients (dates, nuts, oil, cacao) and blend until well combined. Press into a baking tin (you choose what shape you would like to use - I used a loaf tin to make a rectangular cake). Make sure you line the tin first with a piece of baking paper that comes up higher than the height of the cake so that it is easy to remove (or use a baking tin with a removable base). Pop into the freezer to allow the base to harden
2. Heat the coconut milk, coconut oil, and vanilla extract on a medium/low heat in a small pot. When warm, add the chocolate and stir well until the chocolate has just melted into the mix. Add the raspberry powder if using and mix to combine. Allow to cool until only lukewarm
3. While the chocolate mixture is cooling down, beat the egg whites in a clean bowl until stiff (my kids love to test it by holding the bowl upside down!), but not meringue like. I think soft peaks is the term?
4. When chocolate mixture is cool enough, gently fold into the egg whites. It works well to add a spoonful of the egg whites to the chocolate mixture and stir it in, then fold this whole mixture through the egg whites gently - it just for some reason helps to blend it better.
5. When the egg and chocolate mixtures are just combined, remove the base from the freezer and pour the chocolate mousse mixture over it. Take the frozen raspberries and dot them evenly into the mixture, then smooth the top over with the spatula to cover the raspberries (or you could leave them exposed if you prefer).
6. Return the whole thing to the freezer and allow to chill.
7. If you are making it well ahead of time, it will freeze so about 30-60 minutes before serving remove it from the freezer to allow the mousse like texture to be achieved (or serve it frozen if you like a more ice-creamy texture). If it's a hot day you may want to take it from the freezer to the fridge rather than leaving it out, as it may become a little too soft if kept too warm.



Thursday, 11 September 2014

Avocado and Chocolate Cookies

Speed post here - my gorgeous accomplice at Lunchbox Love 4 U has whipped up a batch of these delicious, moist, and decadent Avocado and Chocolate Cookies for her weekly lunchboxes so I had better get back in the game and pop the recipe up!

These were a hit with her family of older girls (preteen/teen) and they were equally as much of a hit with my younger girls (3 and 5) - maybe it's just a girl thing of all ages...must love anything chocolatey?! In fact, my youngest claims to not like chocolate or avocado but she wolfed these down no trouble at all. Fickle children!

So without further ado, here is the recipe. The fun with these is in making them up and then getting everyone to try and guess the secret ingredient - not many figure out the avocado!

Avocado Chocolate Cookies

½ a large ripe avocado, mashed
50g dark chocolate (70% or more)
6 tbsp coconut flour, or 1 cup almond flour
1 tsp baking soda
2 tsp vanilla essence
2 eggs, lightly beaten
¼ cup cocoa or cacao
Optional: 2-3 tbsp honey

1.       Preheat oven to 180C. Line a baking tray with baking paper
2.       In a small bowl over a bowl of simmering water, melt the chocolate until just melted.
3.       In a bowl, combine the coconut flour or almond flour, cocoa, and baking soda.
4.       In another bowl, combine the eggs, vanilla essence, avocado, and honey if using. Mix until ingredients are well combined.
5.       Combine the wet ingredients with the dry. Mix until just combined, then gently fold in the melted chocolate. The mixture will be quite soft, so dollop tablespoonfuls onto the baking tray and shape into biscuit shapes with the back of a spoon
6.       Bake for about 10 -12 minutes until no longer mushy (you still want a little bit of softness to the touch)
7.       Remove from oven and allow to cool slightly before transferring to a wire rack to cool

I would definitely recommend using the honey if you’re making them for the kids. I didn’t put it in mine, and they’re very ‘earthy’ with the avocado, and a little more sweetness would disguise some of that. Try it both ways though and see which you prefer 

You can choose whether you prefer to use almond flour or coconut flour depending on what you find easier to tolerate, or whether you 'do' nuts or not. You may also like to experiment something like buckwheat flour as another option - it has quite nice earthy tones which might be a good compliment to the avocado.



Egg and Kale Curry

Time for another Meatfree Monday idea! This week, Meatfree Monday happened on Tuesday - had wonderful friends from the good old Uni days over for dinner on Monday and decided to do a yummy roast chicken dinner which is a good way to feed a few extra mouths, but didn't entirely fit the Monday brief!

Don't you just love catching up with old friends who you can not see for such a long time and then when you do see them it's as if hardly any time has passed at all, yet somehow you are all different but it just doesn't matter? I have a few amazing friends from uni who are just like that - sadly we all live in different cities, and so rarely get to catch up, but when we do it is always so easy just to start up where we left off, and the conversations are always so much fun!

So Tuesday it was, and this delicious Egg and Kale curry went down a treat. A little bit spicy, and packed full of delicious greens, those sweet tomato flavours, and proteined up by the addition of boiled eggs, this dish is tastes sensational! It is also a supremely easy dinner to put together, and can be ready in about 20 minutes. Perfect!

I've also included a couple of pics below of the vegetable options we had on Monday night with the chicken (forgot to actually take a photo of the chicken itself!) as they were yummy, and could easily make good lunch options, or the basis of another meatfree Monday. They are a broccoli, spinach and avocado warm salad, with sesame oil and spring onions, and roasted pumpkin and carrot with cumin and chilli. Great additions to any meal!

Egg and Kale Curry

Gluten-free, grain-free, nut-free, dairy-free, soy-free. sugar-free

2 cups kale, roughly chopped
1 cup mushrooms, chopped
1 onion, thinly sliced
2cm cube of fresh ginger, peeled and grated
2 cloves garlic, peeled and grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp turmeric
1/2 tsp chilli (add more or less according to preference)
400g tin of tomatoes
juice of 1 lemon
2 fresh red chillis (optional)
1/2 cup water or vegetable stock
1 tbsp coconut oil
salt and pepper to taste
4 hard-boiled eggs, peeled and cut in half
handful of fresh coriander to garnish

1. Heat oil over medium heat in a large pot or frying pan.
2. Add onions, garlic, ginger, and spices (cumin, coriander, paprika, turmeric, and chilli). Fry gently until onion softens and spices become aromatic. If it sticks to the pan a little, add a bit of water to loosen it up a little. 
3. Add the tin of tomatoes, the mushrooms, the kale, and any water you have not used. Cook until kale is wilted and mushrooms have softened. Add the lemon juice and season well. Mix to combine all ingredients well.
4. Sit the egg halves in the curry for a couple of minutes to heat them through then remove the curry from the heat.
5. Serve on steamed rice, cauliflower rice, or as I did with kelp noodles. Garnish with fresh coriander.



Saturday, 6 September 2014

Banana Raspberry Layer Cake

Here's a little something to whip up for a special occasion - a Banana Raspberry Layer Cake. This divine dessert is made from just a few ingredients, is seriously low on the 'guilty dessert' factor, and looks seriously impressive when served! This is like a cheesecake in style, and is full of delicious banana berry flavours and looks very pretty on the plate. Serve with a healthy dollop of chocolate sauce and you will be in heaven!

I made this one for my darling little brother's birthday which we celebrated a couple of weeks ago. It was one of those amazing late autumn days when spring was starting to show its colours. Gorgeous blue sky, warm, sunny, and full of that feeling of good things to come!

We had a BBQ lunch out on the deck, and ended up spending the whole afternoon out there just relaxing, eating, drinking and generally hanging out as a family. My brothers gorgeous wife was there as well, along with my parents, hubby and the kids. A bit of a party for a sunny Sunday afternoon :)

The dessert is free of gluten, grains, dairy, soy, and refined sugar, and in fact has a very minimal amount of sweetener added entirely. You could add a little more if you have a bit more of a sweet tooth - I would double the quantities of honey and dates if you prefer things a little more on the sweet side.

Oh so pretty!

Mmmmm chocolate sauce - the finishing touch!

Banana Raspberry Layer Cake

Gluten-free, grain-free, dairy-free, soy-free, free of refined sugar
10 Medjool dates
1 cup raw almonds
1 cup desicatted coconut
1 tsp vanilla essence

1 cup raw cashews, soaked for an hour or so in water 
2 large bananas
1 cup desiccated coconut
1 tsp honey (use 2 or 3 if you want a little more sweetness)

Top Layer
1 cup raw cashews, soaked for an hour or so in water
2 cups frozen raspberries (you can use fresh if they're in season or you're willing to take out a second mortgage!)
1 tsp honey (you can use 2 or 3 if you want a little more sweetness)
1 tsp vanilla essence

1. In a blender, combine all ingredients for the base. Blend well until a 'dough' forms. Press into a loaf tin (or mould of your choice) and pop in the freezer to firm up while you make the filling
2. To make the filling, combine the soaked cashews, bananas, coconut and honey. Blend until a fairy smooth 'cheesecake' texture is achieved. Spread this mixture over the chilled base, then pop back in the freezer to firm up while you make the topping
3. To make the topping, combine the cashews, raspberries, honey and vanilla. Blend until smooth, then spread over the banana layer. Chill again until the whole dessert is firm (about 30-60 mins in the freezer, longer in the fridge).
4. Remove from the mould to serve. Cut into thick slices, and top with a big dollop of your favourite chocolate sauce (here's an idea for one to get you started) , and maybe some fresh fruit or icecream....yum!

Oh, and you can feel free to use different types of berries in the top layer - blueberries or strawberries would be delicious too!!



Friday, 5 September 2014

Olive and Herb Savoury Muffins

Oh no! I've found a new food addiction! As if there weren't enough already!!

Tonight I was in the mood for a savoury snack, and decided to make up a batch of savoury muffins. Enter these little beauties...

I feel like these should come with a disclaimer - Warning: These are highly moreish, and be prepared to have a strong desire to eat the whole batch in one sitting! Let's just say, there is not much left of this evenings batch!

These muffins are very easy to make, and can be whipped up in under half an hour - perfect to make when you are lunching, brunching, or afternoon tea-ing at the last minute. They contain the kind of ingredients that you can just keep in the pantry, and you could easily have a play around with the flavours to suit your tastes.

These ones were made with olives, garlic, lemon thyme, and rosemary. Next time I make them I think I will add a little finely diced red onion...and a little red capsicum or zucchini would be delicious as well. Or you could change up the herbs - parsley would work, as would oregano. Choices, choices!

The muffins are free of gluten, grains, dairy, soy, and sugar. If you tolerate dairy though, hubby can highly recommend eating them straight out of the oven with a decadent smear of organic butter. OMG!

Enough talk about's the recipe...

Olive and Herb Savoury Muffins

Gluten-free, grain-free, dairy-free, soy-free, sugar-free

2 cups almond flour
2 tsp baking powder
1/2-1 tsp salt (adjust according to your personal preferences)
1/2 tsp cracked black pepper
4 eggs, lightly beaten
1 clove garlic, grated (you could also use 1 tsp garlic powder if you don't have whole cloves)
2 tbsp fresh herbs (I used lemon thyme and rosemary as they're in the garden - you could also use regular thyme, parsley, oregano..whatever suits). You can also substitute dried herbs if you don't have fresh, you may just need to add more or less to suit.
1/4 cup black kalamata olives, finely diced
4 tbsp olive oil

1. Preheat oven to 180C and grease or line a muffin tin (the recipe makes 6-12 muffins, depending on what size you choose to make)
2. In a small bowl, combine the almond flour, baking powder, salt, and pepper.
3. In another bowl, whisk together the eggs, garlic, herbs, olives, and oil.
4. Add the wet ingredients to the dry and fold in until just combined
5. Divide mixture evenly into the muffin tin, and bake for 20 minutes or until tops are a light golden colour, and texture is firm but not hard.
6. Eat warm for maximum satisfaction! They are great cold as well, but boy oh boy when they are warm they are totally addictive!



Thursday, 4 September 2014

Greek Herby Chicken Kebabs

These little chicken kebabs are so simple and super easy to make, but pack a real flavour hit. With a nod to Greek cuisine, they have a wonderful herby taste, and you can really play around with how you serve them, I left them very basic with just the marinated chicken threaded with red onion, but you could add loads of other vegetables to the skewers to bulk them out, or you could use lamb instead of chicken which would also be super yummy as a flavour combination.

This is a great one for the kids, as we all know kids love anything on a stick. If the kids are wary of the herbs, leave them off and just do the chicken with maybe the garlic and lemon (if you really grate the garlic well it blends in with the chicken and they won't even know it's there!). If they're not big on onion (and let's face it - how many kids are?) you can use whichever vegetables they will eat, or just make the kebabs pure chicken, and serve them their veges on the side.

I would recommend serving with some sort of tasty dipping sauce (a lot of people like a Tzatziki style yoghurt dip with their Greek feast, but if you are dairy free maybe a herb pesto or a creamy tahini number would do the trick). Serve with a big Greek salad (lettuce, onions, olives, feta if you eat it, maybe some fresh mint and basil and loads of tomatoes), and you have a simple weeknight meal on the table in no time. Free of gluten, grains, dairy, nuts, soy, and sugar.

I found the perfect place to sit and eat our Greek dinner... Dreams are free right?! Anyone want to join me?!

Greek Herby Chicken Kebabs

4-6 chicken thighs (depending on size), excess fat removed and meat cut into chunks
2 tsp dried (or fresh) mint
1 tsp dried (or fresh) oregano
3 cloves garlic, grated
1 tbsp oil
Juice of 1/2 a lemon
1 red onion, cut into chunks

Optional: Add any other vegetables you like to the kebab skewers. Some great options would be mushroom, zucchini, or eggplant

1. In a bowl, combine chicken, mint, oregano, garlic, and oil. Marinate for at least 30 minutes, overnight would be awesome. If you are pushed for time, you don't have to marinate (you can just sit the prepared skewers on a plate while you wait for the oven to heat - at least that gives them a few minutes).
2. Preheat oven to 200C. 
3. Just before threading onto the skewers, mix the lemon juice in with the chicken. 
4. Thread onto skewers, alternating with the onion (and any other vegetables you like). 
5. Bake for round 15 minutes until chicken is cooked through (the cooking time will depend on how big you have cut your chicken, so just keep an eye on it.



Wednesday, 3 September 2014

Roasted Garlic and Cauliflower Soup with Beetroot Tahini

I don't know about everyone else, but these changes of season seem to be the peak time in our household for colds, coughs and generally feeling a bit run down. While it is AMAZING to be feeling a few rays of sunshine and those couple of extra degrees of warmth, the dreaded season changing lurgies can stay away!!

In light of keeping the bugs away I decided to make a soup for lunch that is so full of bug fighters that they cannot possibly get through! Enter the Roasted Garlic and Cauliflower Soup. So tasty, and absolutely jam packed full of garlic, onion, homemade chicken stock (you can use vegetable stock for a vegetarian/vegan option), and cumin roasted cauliflower. Vampires will faint at the sight of it!

I topped it with a drizzle of beetroot tahini - love beetroot, and it's got amazing health benefits as well.

This does take a little bit of prep, but it's well worth the effort. And, to be honest, if you do the prep at other times (ie when you are already in the kitchen and have the oven on) you can have all of the ingredients in the fridge and the actual putting it together takes very little time. For example, I roasted the garlic a couple of days beforehand when I was cooking dinner one night, then roasted the cauliflower the night before when we were having cauliflower for dinner (just made extra, and then popped the spices and on and popped it in the oven while we were eating dinner).

To be fair, it is actually a little unlike me plan ahead that much, but it was worth the effort!!

This ain't the prettiest dish (or the best plating!) but the flavours are SO good!

Roasted Garlic and Cauliflower Soup and Beetroot Tahini

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

1 head cauliflower, cut into rough florets
1 tbsp ground cumin
1/2 tsp salt
1 tsp coconut oil
4 heads of garlic
1 onion, thinly sliced
2 cups stock (vegetable or chicken)
1 tbsp dried or fresh thyme
1 cup coconut milk (optional)

1 beetroot
1/4 cup tahini
juice of 1 lemon
zest of 1 lemon
2-4 tbsp olive oil
1 clove garlic
1 tsp cumin

1. Wrap the garlic in foil and bake at 180C for around 60-90 minutes until soft and squishy. Squeeze the gooey flesh out of the garlic, and set aside. (you can make this step ahead of time).
2. In a pot of simmering water, cook the cauliflower until softened. Drain the water and add the coconut oil,  salt and cumin. mix well to ensure oil and cumin are evenly distributed over the cauliflower. 
3. Roast the cauliflower at 180C for around 20-30 minutes until golden. (again, you can prepare this ahead of time and keep in the fridge until ready to use)
4. Now that you have the prep work done, in a large saucepan over medium heat, heat 1 tbsp oil and add onion. Saute the onion until starting to caramelise. This will take around 15 minutes or so, and be sure to watch it to make sure it doesn't stick to the bottom of the pan and burn. If this looks like it's happening, add a little of the stock, or a few tbsp of water to loosen it up. 
5. When the onion is cooked, add the stock, cauliflower, and garlic. Simmer for about 10-15  minutes until all ingredients are well cooked. Remove from heat.
6. Add the coconut milk (if you're using it - it makes a thinner soup which is delicious. I didn't add it this time hence why the soup is quite thick, but it really makes the soup gorgeous and creamy)
7. Blend with a stick blender or in a food processor until smooth and silky.
8. Top with a few dollops of beetroot tahini and drizzle with coconut milk. You could add some finely chopped parsley as a finishing touch - yummy plus it would make it look pretty!

To make the beetroot tahini:
1. Wrap the beetroot in foil and bake at 180C for around 45 minutes until soft.
2. In a blender or food processor, combine all of the ingredients. Blend until smooth. Season to suit tastes.