Crafty cats.

How many times have you gotten half way through cooking something and realised that you don’t have one or more of your ingredients? That happened to me this afternoon when trying to whiz up a dip to have with felafels and salad for dinner tonight.

So I improvised like MacGyver does when he finds himself in a sticky situation. MacGyver could detonate a ticking time bomb with a paper clip using his teeth while tied to the roof of a moving train, with his lustrous blonde mullet flapping in the breeze... The ultimate crafty cat before Bear Grylls came on the scene.

Whiz together in a food processor:

1 x 400g can of organic chickpeas (drained)
2 x Tbsp lemon juice
2 x Tbsp tahini
2 x Tbsp coconut oil (instead of olive)
2 x Tbsp leftover salsa sauce (because I hate wasting food)
2 x garlic cloves

Wow, how good would this dip be if you were feeling a little under the weather! Vitamin C from the lemons, garlic is nature’s antibiotic and coconut oil contains lauric acid which has antifungal properties.


Get crafty in the kitchen wherever possible! You might just create something special...

Hummus from home.

We’ve received a swag of rad engagement presents over the last couple of months. One if particular being a snazzy little food processor! My latest culinary creation is homemade hummus! Those plastic tubs of hummus in the supermarket just don’t compare to the flavour, texture, smell and how filling the real stuff is!

I’m always trying to discover ways to become more self sufficient to improve my health and reduce the amount of packaging I use. Eg growing my own herbs, mixing up our own muesli, buying toilet paper in paper packaging rather than plastic so it can be popped in the recycle bin.

So I’ve stopped buying crackers and started using mushies, snowpeas, zucchini, cucumber, red capsicum, carrots as my dippers! Also by putting the dip into little glass containers you’re cutting down on the foil and plastic packaging of the commercial stuff.

Here’s what to do:

1 x 400g tin of organic chickpeas, rinsed and drained (packed with protein)
½ tsp pink Himalayan salt (rich in minerals)
1 garlic cloves (natural antibiotic)
2 Tbs fresh lemon juice (vitamin C)
2 Tbs tahini (high in calcium)
2 Tbs extra virgin olive oil (essential fatty acids)

Whiz everything in a food processor then store in an airtight container in the fridge for about 5 days.

There are heaps of variations you can make like pumpkin hummus, spiced beetroot, mint and pea, etc. So get creative!

What new dishes have you made lately? How can you cut down on packaging around your house to reduce your carbon impact? xx

Oh yeah and HAPPY NEW YEAR!!