This is one of my favourite dips. It’s just delicious and packed with health promoting ingredients! The addition of fermented garlic adds a healthy dose of probiotics, walnuts and extra virgin olive oil supply omega 3, tahini adds calcium and magnesium and beetroot contains nitrates which relax the blood vessels, reducing blood pressure and increasing blood flow to the brain!
This dip is great with raw veggies, on a baked sweet potato, in a wrap, sandwich or with oatcakes! I have yet to meet anyone who doesn’t like it and it’s such a fabulous colour!!
Simply add all the ingredients to a blender or food processor and blitz until blended. A hand held stick blender works well too! Transfer to the fridge and enjoy!!
This is quite simply the most delicious thing ever!! I think I invented it, and boy it’s a really great invention!
JUST 3 STEPS
1-Melt 2 bars of dark chocolate (200g) with a tablespoon coconut oil. I use 75% or 80% cacao solids chocolate from Aldi. Let it cool a bit, then add ¼ to ½ cup coconut kefir or 75 to 100mls coffee kombucha. Mix it well then pour onto a baking tray, lined with greaseproof paper.
You can substitute a good quality yoghurt or kefir if you don’t make your own but look for one with the most probiotic strains and avoid ones with lots of added sugar!
2- Pour the chocolate mixture onto the tray, smooth it out a bit, then sprinkle liberally with toppings of your choice! A wee sprinkling of sea salt is a great addition, goji berries, sunflower seeds, pumpkin seeds, nuts, hemp seeds, coconut, dried fruit all work well.
3- Transfer to the freezer and freeze until solid then break into pieces and enjoy.
This is best enjoyed straight from the freezer!
You can up the ante on the health benefits by adding ½ tsp maca, lúcuma or baobob powder with the kefir or kombucha.
One of the many benefits of brewing your own kombucha is the myriad of amazing flavours you can produce! The only limit is your imagination! There are so many flavour variations! Apart from adding flavour, second fermenting your kombucha adds a fabulous fizz! The key point to remember if you want really fizzy kombucha is to bottle your kombucha when it’s still a bit on the sweet side and leave it for a few days up to a week or so for the fizz to develop. Remember to gently open your bottles daily to release excess gas. Adding really sweet fruit can create maximum fizz in a short space of time, especially in the summer when temperatures are warmer! Exploding bottles are a real hazard and a shower of sticky kombucha all over your ceiling is not fun!! You have been warned!
So here are some ideas for flavouring your kombucha!
If you want to learn more about fermented drinks, check my 3-hours course where you will learn all about their benefits, other ways of use and you will take home a Scooby to brew it at home. Details here
🍃 Health educator🍃