Recipe: Bec's Recipes of the Month

Recipe: Bec's Recipes of the Month

Anti-Inflammatory Hummus

Ingredients

  • 1 ½ cup cooked chickpeas
  • ½ cup Hemple hemp hearts
  • 2 tbs oil of your choosing (Melrose Olive oil or Hemple Hemp oil is best)
  • 1 – 2 garlic cloves
  • Juice of ½ lemon
  • 1 tps Tahini
  • 1 tps of Bio-Grape Turmeric powder
  • 1 tbs roasted sesame seeds

Method

Combine all ingredients in food processor until smooth. Drizzle extra oil and top with sesame seeds.

Hot Chocolate with Medical Mushrooms

Ingredients

  • 2 tbs Powerfoods or Loving Earth Cacao powder
  • 2 tsp Teelexirs mushroom of choice
  • 2 tsp Loving earth Lucuma powder
  • 2 tsp Maca powder
  • 2 tbs maple syrup
  • 2 tsp coconut oil
  • 500 ml Almond Mylk Desired sweeter

Method

Warm mylk on low temperature on stove top. Mix in powders and wish until frothy. Alternatively pour mix into nutrabullet and blend for 5-10 seconds to achieve a ‘latte’ consistency.

Gut healing Beef Pho

Ingredients

  • 2 tbs dry (or enough to make 4cups of liquid) NutraOrganics Beef Stock Original flavour
  • Thumb size piece of ginger
  • 1 onion
  • 2 garlic cloves
  • 3 star anise
  • 2 cinnamon quills
  • 2 tbs Loving Earth coconut sugar
  • 80ml fish sauce
  • 350g Konac noodles
  • 350g beef fillet
  • 2 red chillies
  • 125g bean sprouts
  • A handful each of basil, mint and coriander leaves
  • 6 spring onions Lemon/lime wedges

Method

In a large saucepan combine stock powder/liquid, spices, ginger, sugar, fish sauce, garlic and 4 cups water and some of the sliced onion. Bring mixture to the boil and simmer over a low heat for 15-20 Minutes, strain the liquid throwing out the solids Cook the noodles according to the packet and drain. To serve, divide the noodles into 4 bowls and top with thinly sliced beef. Pour over the hot stock, then top with the fresh vegetables and add the fresh herbs to your liking. Serve with lemon/lime wedges and sliced fresh chilli.

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