Big beautiful earthy beetroots full of flavour, sweetness and goodness! If you’re not familiar with cooking them from raw then cook them like a potato. Steam, boil or roast and you won’t go too far wrong.
Steaming beetroots is a great way to lock in the nutrients and a gentle way to cook your beetroots. When they pierce easily with a knife they are ready. Cool and store them in the fridge until you’re ready to make this hummus.
The colour of this hummus was gorgeously pink and vibrant!
Serve as a dip with tortilla chips, as a side on a mezze plate, as a dressing with a lentil and goat cheese salad or a topping on an open sandwich with roasted veg.
Begin by cooking the raw beetroots. Wash the beetroot and cut the tops off, keep the skin on if you wish. Quarter and steam in a pot for 40 mins, or until they piece easily with a knife. (I have a powerful blender so I keep the skins on for this recipe, peel if you wish)
Cool the beets and store in the fridge until you are ready to make the hummus.
Once cooled add the beetroot to a blender along with the drained chickpeas, grated garlic clove, lemon juice, tahini, oil and add a pinch of salt and pepper.
Blend the hummus until it’s smooth. Taste and adjust the seasoning if needed.
To make the tortilla chips and toasted sesame seeds.
Preheat the oven to 180C. Have a couple of large baking trays at hand.
Simply cut the tortilla wraps into triangles. Do this by cutting the wraps in half. Then quarters then eights.
Lay the triangles on the trays, space them out so they don’t overlap.
Spray or drizzle with oil and sprinkle with paprika.
Toast in the oven for 5-10 minutes, keep a close eye on them. When they are lightly toasted they are ready.
To toast the sesame seeds put them on a tray and toast for 5-10 minutes until golden.
Add the beetroot hummus to a bowl, top with toasted sesame seeds, if you wish and the toasted tortilla chips.
Here are some fiendishly fun and easy ideas for your Halloween table. There is a 100% guarantee that there will be a LOT of sweets being guzzled at the weekend, so this table is a fun way to balance out all that sugar. Delight and disgust your guests with this grisly spread of ‘finger food’. See what I did there?
This is so fun to make with the kids: – Peel clementines and poke little slivers of celery through the centre to make ‘pumpkins’. – Use pumpkin seeds to make the faces on banana ghosts. – Make apple monsters. Cut apples into quarters and remove the core. Then carefully cut a wedge out for the mouth. Fill with nut or seed butter, sunflower or pumpkin seed teeth and eyes and return a bit of the apple for the tongues. To stop the apples turning brown, rub the cut sides with a wedge of lemon. – The kiwi Frankenstein’s monsters are so cute. Carefully peel off the bottom 2/3rds of the kiwi leaving a head of ‘hair’. Poke thin celery sticks into the sides for bolts and use pumpkin seeds to make the face.
Green Skeleton Man
Pumpkin Puke (Hummus)
1 x 400g tin of chickpeas, drained (reserve the aquafaba for another recipe)
250g roasted pumpkin (use a kuri or butternut squash for extra flavour, or use up the flesh from a carved pumpkin)
1 clove of garlic, peeled
3 tbsp tahini
the juice of 1/2 a lemon
1 tbsp ground cumin (optional)
1 heaped tsp of salt
2 tbsp extra virgin olive oil
2 ice cubes
Place all the ingredients except the olive oil and ice cubes into a food processor and blend until pretty smooth.
Taste and adjust the seasoning if needed with more salt or lemon juice.
Then add the ice cubes and olive oil and blend again until silky smooth. The ice cubes are a secret ingredient which really helps lighten and whip the hummus into a gorgeous texture.
Keep the hummus in a container in the fridge until you are ready to serve. It should last for 3 days maximum.
Here’s how to make 16 pizza fingers:
500g spelt flour
7g quick yeast
2 tbsp olive oil
325ml warm water
16 sticks of cheese
Mix the ingredients above into a sticky dough then knead on a clean work surface until smooth. You may need to add an extra dusting of flour if your dough is too sticky to handle.
Form into a ball and cover with a clean, damp tea towel. Leave to rise until doubled in size – depending on the temperature in your kitchen, this should take around 1 hour.
Divide into 16 even balls. Turn the oven on to 200C. Find a large baking tray and line it with baking parchment.
Stretch each ball of dough into a rectangle. Smear a 1/4 tsp of tomato purée along the middle then add a cheese stick. Fold the dough around the cheese and pinch to seal. Roll the parcel into a finger and pop it seal-side-down onto a lined baking tray. Repeat with all the balls of dough.
Then dip the almonds into tomato purée and stick them on the ends of the doughy fingers. Use a butter knife to make knuckle marks.
Then pop the tray into the hot oven for 20 minutes or until the fingers are golden brown and cooked through. Serve with a simple tomato dipping sauce (recipe below).
1 onion, peeled and diced
4 cloves of garlic, peeled and diced
3 tbsp olive oil
Italian style herbs (I use a bay leaf, a few fennel seeds and a pinch of dried oregano)
1 tin of chopped tomatoes
salt and pepper to taste
Sauté the onion in the oil until soft and starting to take on some colour. Add the garlic and herbs and stir until very fragrant. Then add the tin of tomatoes and season well. Simmer until the sauce is rich and delicious. At least 10 minutes but the longer the better. Alternatively use pesto as the dipping sauce or a jar of ready made pasta or pizza sauce. We stock a few option in the shop which can be added to your veg order.
A lunchbox essential! Spread into a wrap or a sandwich, or packed in a little tub with some sweet, crunchy carrot sticks, everyone loves hummus! Hummus is not only delicious but incredibly nutritious too! Who knew this humble spread contains all of the following:
👉Chickpeas provide fibre, protein and essential, energy-giving carbohydrates. 👉Tahini is rich in healthy fats and minerals including copper, selenium, calcium, iron, zinc and phosphorus. 👉Raw garlic retains more beneficial compounds (like allicin) than cooked garlic. 👉Olive oil is a healthy fat and contains vitamins E and K and is rich in antioxidants. 👉Lemon is a great source of vitamin C.
It’s so easy to make your own hummus from scratch. Especially using our organic tins of cooked chickpeas. We also sell organic tahini, garlic, lemons and olive oil! Add some of our organic pantry essentials to your next veg order here.
1 tin of chickpeas
1 clove of garlic, peeled
the juice from 1/2 a lemon
2 tbsp tahini
1 tbsp extra virgin olive oil
1/2 tsp salt
optional extras like more olive oil, smoked paprika and sesame seeds to top the hummus
Drain your tin of chickpeas over a bowl to reserve the aquafaba. (You can use some of it in this recipe and the rest to make vegan meringues, mayonnaise or cakes. Use the search bar above to find our aquafaba recipes.)
Put the drained chickpeas into a food processor with the S blade attachment. Add the garlic, salt, tahini, lemon juice and olive oil then pulse into a thick, rough paste.
Taste the paste and decide if you’d like to adjust the seasoning. Perhaps more lemon juice or salt?
Then loosen the paste into a creamy hummus by blending again with a couple of spoons of the reserved aquafaba or a couple of ice cubes. Ice cubes make a really fluffy, creamy hummus.
Spoon into a jar, tub or bowl and either enjoy immediately or refrigerate and eat later. Homemade hummus should be eaten within 3 days.
More a serving suggestion than a recipe. You have to try my new favourite way to eat hummus! Simply smear it artfully on a plate and top with a mix of roasted vegetables and steamed greens. It’s great warm or cold! Scatter over some toasted seeds and a drizzle of extra virgin olive oil and scoop it all up as it is or with some salad leaves and toasted pitta breads. Why not add some extra toppings to your plate like olives, ferments, pulses, pesto, chilli sauce…? It’s such an easy way to get a whole load of goodness into your day.
How would your dream hummus plate go?
Find the ingredients over on our website. Here are some suggestions to add to your next order:
Buddha bowls are all about balance. A vibrant bowl brimming with a diverse selection of grains, pulses, greens, vegetables, nuts or seeds and delicious dressings. They are a brilliant way to build a balanced lunch or dinner from some easily prepped boxes and jars of ingredients in your fridge. To me, they are the ultimate quick-but-satisfying working lunch, and a delicious way to pack in your 30 recommended ‘plant points’ per week. Buddha bowls are basically salads dialled up to 11 and in my old life running a cafe they were always the best sellers.
Here’s my flexible ‘recipe’ of what I happened to include in this week’s buddha bowl prep. But please just use it as a basic framework, the joy of Buddha bowls is making them your own using what you have and getting creative in the kitchen. Share your amazing Buddha bowl pictures with us over on our community facebook group. We love to see what you’ve made with our wonderful organic produce (and we all need a bit of inspiration sometimes).
VEGETABLES for roasting (eg sweet potato, cauliflower, squash, beetroot, swede, parsnips, onion, carrots, peppers, aubergine, courgettes, tomatoes… whatever comes in your box)
DRESSINGS (eg lemon juice and olive oil, vinaigrette, tahini sauce, pesto, harissa, soy-lime-sesame, mayonaise… try and match your dressing to the other ingredients in your bowl)
optional extra PROTEINS (eg hummus, tofu, tempeh, falafel, cheeses…)
extra TOPPINGS for flavour and texture (eg ferments, pickles, olives, sun-dried tomatoes, capers, chopped fresh cucumber/tomato/radish/scallions, herbs, sprouts, microgreens…)
***Be realistic about how much food to prepare. Bear in mind that prepared food will stay fresh in airtight boxes in the fridge for 3 days so only make 3 days worth of food at a time.***
Start with roasting VEGETABLES. I like to divide mine into two trays – harder, slower cooking vegetables like roots and winter squashes in one and softer, faster cooking ‘med veg’ like peppers, tomatoes, courgettes in another.
Scrub and chop your chosen vegetables and put them into roasting trays with a little olive oil and seasoning (I like to keep the seasoning neutral with just salt and pepper at this stage so I can play with flavours when I plate up).
Roast in a hot oven until the vegetables are soft. Allow them to cool completely them pack them into boxes in the fridge.
Meanwhile cook some GRAINS/PULSES. I often cook a batch of orzo pasta (once your pasta is cooked, drain and rinse with cold water and toss with some olive oil to keep it fresh) and a batch of quinoa to get us through a few working lunches. You could skip this bit of prep and cook your grains on the day though if you’ll have time? Some warm rice with ready roasted veg and dressings is a brilliant lunch.
Or just use ready cooked tins of beans or lentils – I do this often, simply open, drain and rinse a tin of chickpeas/beans/lentils and serve with the prepped veg and dressings for the speediest lunch. We sell a range of organic tinned pulses which you can add to your veg order here.
Quinoa is very easy to cook, just like rice. Measure out a small mug into a fine sieve, give it a rinse then pop it into a small pot with two scant mugs of water. Bring to the boil with the lid on, then immediately turn to the lowest setting and let it simmer until it has absorbed all the water and released its little tails. Let the quinoa cool down before storing in an airtight container in the fridge.
Cook a big batch of GREENS. Purple sprouting broccoli and kale are my favourite at the moment and I just steam fry them in a pot with a little seasoning until they are tender. If I get salad leaves in my weekly veg box I’ll make sure I use those first as they don’t last more than 2 or 3 days.
Make a couple of DRESSINGS to keep things interesting. I love a simple vinaigrette (mix 1 tbsp of vinegar or lemon juice with 3 tbsp extra virgin olive oil and add other seasonings like 1 tsp of mustard, a tiny bit of maple syrup, a pinch of salt and pepper…) or a creamy tahini sauce (mix 3 tbsp of tahini with the juice of half a lemon, a splash of water and seasoning like a pinch of salt and garlic powder). I also like to make harissa, pesto, chilli jam, aioli etc so whatever sauces/dressings I have to hand will get used in my buddha bowls.
Prepare NUTS/SEEDS, PROTEINS and extra TOPPINGS. Have a look at my tamari toasted seeds recipe here. Or simply use mixed nuts or seeds to add crunch and extra nutrition to your bowl. Keep a selection of ferments (sauerkraut, kimchi, fermented onions…), olives, pickles, sun-dried tomatoes etc to add another layer of flavour and texture to your bowls. There is already loads of protein going on in all the ingredients above, but if you like you can add even more protein to your bowls by adding a dollop of hummus, some slices of cheese, avocado, tempeh, tofu and so on.
Once you have filled your fridge with a selection of ready cooked delicious ingredients, then it’s a simple matter of building your bowl when you are hungry. I like to try and keep the flavours in a way that vaguely makes geographical or cultural sense. So I’ll have pasta, pesto, roasted med veg, olives, greens.. one day, then roasted roots, tahini dressing, chickpeas, harissa, hummus… another day. Rice, kimchi, greens, furikaki and tempeh another day. It doesn’t always work out like that with perfectly matching flavours, there have been some ‘interesting’ fusions happening, but certainly never a dull bowl!
Butternut squashes are the most common squash that we deliver on repeat at Green Earth Organics and it’s no wonder. Organic vegetables just taste better! If you’ve ever been disappointed by a bland, watery supermarket squash, we urge you to try one of ours. These vibrant veggies are sweet and nutty and their fabulous flavour is more than matched by their incredible nutritional profile. Butternut squash is a great source of fibre, vitamins and minerals including A, B, C, E, calcium, magnesium and zinc.
Here are just 4 ways I cook a butternut squash regularly. Let us know your favourite butternut recipes in the comments or over on our friendly facebook group. We love to see what you’ve been making with our vegetables.
Head to our shop here to sign up for a veg box subscription or order from our wide selection of organic fruit, veg and groceries.
Lentil Pie with Squash Mash
Ingredients (serves 4)
1 onion, diced
3 cloves of garlic, crushed
10 diced mushrooms or two grated carrots or beetroots (use any base veg that is in season or a combination of veg that you like, diced or grated)
2 sticks of celery, diced
2 tbsp olive oil
1 vegetable stock cube or a big pinch of dried, crumbled mushrooms
1 mug of green/brown lentils (or two tins of cooked lentils, drained)
1/4 to 1/2 a butternut squash (or about 400g if you want to weigh it), peeled
a similar amount of potato as the squash, around 400g
salt, pepper and olive oil or butter for the mash – to taste
Sauté the onion, garlic in a little olive oil over a medium-high heat until starting to soften and take on some colour.
Add the diced mushrooms/carrot/beetroot and celery and a big pinch of salt and sauté for a bout 5-10 minutes until they have cooked down a little.
If you are using raw lentils, add them now and the stock cub or dried, crumbled mushrooms and herbs if using. Cover with water and simmer and stir until the lentils are cooked through. Keep tasting and adding more liquid if needed.
If you are using pre-cooked lentils from a tin, add the stock/dried mushrooms/herbs and a mug of water and simmer the vegetables in that for 5 minutes first, then add the drained lentils to the pot and a touch more water if needed to make a nice (not too dry, not too wet) base for your pie.
Taste and adjust the seasoning if needed with salt and pepper. Pour the lentil pie mixture into a baking dish and preheat your oven to 200C.
Meanwhile peel, chop and boil the potato and squash together until soft. Drain and mash with salt, pepper and a little oil or butter. Taste for seasoning.
Top the lentil base with your sunny, butternut mash. Rough it up a little with a fork and drizzle with olive oil.
Bake for 20-30 minutes or until hot, bubbling and crisp and golden on top. Enjoy with seasonal greens.
Butternut Squash Hummus
Ingredients (makes about 600g of hummus)
1 tin of chickpeas, drained over a jug to reserve the aquafaba
1 heaped tbsp tahini
1 clove of garlic, crushed
1/4 of a preserved lemon or the juice of 1 lemon
salt to taste
1/4 of a butternut squash (about 400g or so)
1 tsp cumin seeds
1 tsp smoked paprika and olive oil to drizzle
Roast the butternut squash with a drizzle of olive oil, a tsp of cumin seeds and a pinch of salt until soft. This could take 20-3- minutes at 200C depending on the exact size of your squash, just keep an eye on it.
Place the drained chickpeas, preserved lemon, crushed garlic, tahini and cooked butternut into a food processor. If you are using lemon juice, start with the juice of half the lemon and see how you go.
Add a splash of aquafaba and a pinch of salt and blend into a smooth paste.
Taste and adjust the seasoning as you like with more lemon, salt, tahini, garlic as you prefer. If you like a lighter, fluffier hummus, add an extra splash of the aquafaba or some cold water and blend again.
Serve drizzled with extra virgin olive oil and a sprinkle of smoked paprika.
Butternut, Beetroot & Tofeta, Lentil Salad
Ingredients (serves 4-6)
1/4 of a butternut squash
1 red onion
olive oil, salt and pepper to taste to season the above
1 mug of lentils boiled in 2-3 mugs of vegetable stock or water (or 2 drained cans of pre-cooked lentils)
dressing – 1 crushed clove of garlic, 1 tbsp wholegrain mustard, 1 tsp maple syrup, 2 tbsp apple cider vinegar, 3 tbsp extra virgin olive oil, pinch of salt
3 handfuls of chopped fresh herbs (dill, parsley and mint?)
This dish is really special with the addition of my tofeta. You can find the easy recipe illustration in this bog post here or in my book which is available to add to your order here. Otherwise use whichever cheese you prefer or replace the feta with toasted nuts or seeds.
Pre-heat the oven to 200C and find a large baking dish.
Boil green lentils in stock or water until cooked through. Drain off any excess liquid and leave to cool while your prepare the vegetables, herbs and dressing.
Chop the squash, beetroots and red onion into slim wedges, season them with salt, pepper and olive oil, then roast them until they are soft and slightly charred.
Mix up the dressing ingredients and stir it through the cooked lentils.
Chop the fresh herbs then arrange the salad into a large salad bowl or platter.
Put the dressed lentils on the base, spoon over the roasted vegetables, scatter over the fresh herbs and crumble the tortes on top.
Enjoy warm or cold. This keeps well in the fridge for no more than three days. Keep the tofeta seperately and it will last longer.
Butternut & Swede Gratin
Ingredients (serves 4)
1/2 a butternut squash
1 small swede or half a large one
2 crush cloves of garlic
a small handful of wintery herbs like thyme/rosemary/sage
salt and pepper
4 or 5 handfuls of breadcrumbs (add chopped herbs and nutritional yeast to your breadcrumbs to make them more flavoursome – or replace the bread crumbs with crushed nuts/seeds)
Pre-heat the oven to 200C.
Thinly slice the butternut and swede and mix them together in a large, lidded baking dish with the crushed garlic, a generous drizzle of olive oil and salt and pepper to your taste.
Pour in enough oat milk (or use cream for a richer gratin) to cover about a cm of the base.
Put the lid on the dish and bake until the vegetables are soft all the way through. This should take about 30-40 minutes.
Remove the lid and add a little more oat milk. Scatter over a thin layer of breadcrumbs, drizzle with olive oil and return to the oven for a further 10-15 minutes, lid off, to brown on top.
Serve with seasonal greens or as a side to a roast.