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Butterbean dip

Ingredients
230g butterbeans (one drained tin/pack)
1tbsp olive oil
1tsp ground pepper
pinch salt
Zest & juice of 1 lemon

Method
Place all the ingredients into either a food processor or a bowl if using a stick blender
Blend all the ingredients until you have a smooth consistency
Enjoy with crudites or flax tortilla crisps

NB – to make tortilla crisp simply slice up flax/wholemeal tortilla wraps, lightly coat in olive oil and spices and then place into a preheated oven (180) for approx 8minutes, flipping over half way

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Vegan sugar free rum balls

Vegan sugar free rum balls

Ingredients
100g oats
2 tbsp raw cacao
2 tbsp date syrup
2 tbsp strong espresso (cold)
1 tsp rum (or rum essence)
1 tbsp coconut oil
2tbsp dessicated coconut

Method
Place the oats & cacao into a food processor and blitz until you have a fine crumb
Add in the rum, coconut oil, date syrup and espresso and continue to blend until you have a ball of sticky dough
Roll the dough into small balls and then roll each ball in the coconut
Chill for 30minutes before eating

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Noodle lunch jars

Noodle lunch jars

Ingredients
1 courgette
1 carrot
1 tsp dark miso paste
1 tsp grated ginger
0.5 tsp soya sauce
1 tsp harissa or 0.5 tsp chilli flakes
1 nest instant rice noodles
2tbsp fresh chopped coriander

Method
Place the miso paste, ginger, soya sauce and harissa into the bottom of the jar
Julienne or very finely matchstick the the courgette and carrot and place into the jar
Add in the noodles and then place the coriander on-top
When you are ready to eat, pour in enough boiling water to just cover the noodles
Close the lid and wait 2 – 3 minutes
Stir well and enjoy

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