This quick and easy Tahini Bean Dip is a lighter version of everyone’s favorite, hummus. It’s great for those who finds chickpeas hard to digest. Try this as a snack with some raw vegetables, as a sandwich spread, or as part of a mezze feast alongside our Chicken Shawarma and Middle Eastern Salad. Prep time:Continue reading “Tahini Bean Dip”
Tag Archives: vegetarian
Granola
I have finally banished cereal boxes from my kitchen! After years of experimenting, I have finally landed on a healthy breakfast that all three of my lovely children are happy to eat. Low in sugar and featuring a range of nutritious nuts and seeds, this is a filling breakfast to keep busy children and adultsContinue reading “Granola”
Red Lentil Soup
This easy and delicious soup is from Masterchef finalist, Emma Spitzer, whose Middle-Eastern inspired food left a lasting impression. I’ve enjoyed cooking my way through her first cookbook, Fress: Bold, Fresh Flavours from a Jewish Kitchen. Red Lentil Soup (slightly adapted from Fress) 2 tablespoons olive oil 2 medium onions, peeled and diced 4 carrots,Continue reading “Red Lentil Soup”
Kimchi – Cauliflower “Fried Rice”
Last week I had a great time co-hosting a fermentation workshop with Katharine Locke. After a busy morning of chopping vegetables and filling jars, we all sat down to a lunch featuring a fermented food tasting along with my new favorite lunch dish, this kimchi-cauliflower “fried rice” adapted from a recipe in Gwyneth Paltrow’s new book,Continue reading “Kimchi – Cauliflower “Fried Rice””
Brain Food - London Children's Nutrition 