RECIPES
May 09, 2019
5 minutes
PHOTOGRAPHY: PETER LANGER
ENTERTAINING DIRECTOR: MELINA KEAYS
INTERIORS: MARIA SOBRINO
Matcha coconut chia pudding
Serves 4
200ml coconut milk
3 tbs maple syrup
1 tsp vanilla bean paste
2 tsp matcha powder
40g chia seeds
150g blueberries, to serve
Put the coconut milk, maple syrup and vanilla bean paste in a bowl with 150ml cold water and whisk well. Add the matcha powder and whisk until completely combined. Stir in the chia seeds, mix well and place in the fridge to gel for at least 4 hours or overnight. Stir well and spoon into serving bowls. Top with blueberries.
Beetroot hummus
Serves 4-6
400g can chickpeas
1 garlic clove, peeled and roughly chopped
200g cooked beetroot, peeled, trimmed and cut into chunks
2 tbs tahini paste
½ tsp salt and good grinding of black pepper
½ tsp
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