This came about today whilst creating a recipe that included ingredients available in the country in which we live (the UK). Judging by Chris's favourable response at lunch time I think it is a good one!

Haricot beans create an instant thick creamy effect when blended. The best thing of all is that we grew haricot beans in our garden this year! They are excellent high quality protein as well as being a great source for other nutrients including iron, magnesium, potassium and manganese.

Dreambean dip

12 heaped table spoons cooked haricot beans
7 table spoons sunflower oil
8 table spoons spring water
3 table spoons apple cider vinegar
1 tsp ground coriander
1 heaped table spoon finely chopped herbs (lemon thyme/basil/parsely)
1 tsp mustard powder
1 level tsp celtic sea salt
1 clove garlic (finely chopped)

Place all ingredients together in a blender (except herbs).

Blend until creamy. Adjust the water accordingly if you over/under estimate the amount of liquid required. If the mixture is too running then add a few more haricot beans. If the mixture is too thick then add a little more water (careful not to over do it!).

Add herbs and blend for a few more seconds to enjoy speckles of greenery.

Serves well with oatcakes and salad.

Garden herb salad dressing

Ingredients:

9 table spoons sunflower oil
5 table spoons apple cider vinegar
8 table spoons filtered water
1 tablespoon concentrated apple juice
1 clove garlic
1 heaped tablespoon finely chopped herbs (oregano, parsley, lemon thyme)
1/2 tsp ground mustard
1 level tsp celtic sea salt

How to prepare:
Blend all ingredients together for 20 seconds or so.

Place mixture into a glass jar and refridgerate, or serve immediately. There is enough for several salads and the dressing should last for a week if chilled.

English garden pate is a filling sunflower seed pate made from things that would 'mostly' be available in any good kitchen garden here.

Ingredients:

1 mug of shelled and ground sunflower seeds
1 medium carrot grated
1 heaped tablespoon parsley, rosemary, lemon thyme
1 clove finely chopped garlic
1/2 tsp celtic sea salt
1/4 ground mustard seed
1 table spoon concentrated apple juice
A little spring or filtered water to bind

How to prepare:

Place all ingredients together in a large mixing bowl and mix together.

Add a little water at a time until you acquire the pate consitency that you prefer.

Allow the flavours to dance together for a few hours if you have time.

A variation of the "Dreambean" dip.

Ingredients:

1 large handful of fresh garden mint, chopped
9 table spoons haricot beans (pinto/butter beans work well too)
5 table spoons of sunflower oil (or olive oil)
2 table spoons of apple cider vinegar
5 table spoons of spring water
1 small clove of galic (crushed or finely chopped)

How to prepare:

Place all ingredients together in a blender (except herbs).

Blend until creamy. Adjust the water accordingly if you over/under estimate the amount of liquid required. If the mixture is too running then add a few more haricot beans. If the mixture is too thick then add a little more water (careful not to over do it!).

Add herbs and blend for a few more seconds to enjoy speckles of greenery.

Ingredients:
12 heaped table spoons cooked cannellini beans
5 chopped sun dried tomatoes (soaked in water)
7 table spoons olive oil (or sunflower oil)
3 table spoons apple cider vinegar
1 clove garlic (finely chopped/crushed)
1 heaped table spoon chopped fresh parsley
1 heaped table spoon chopped fresh basil
sprinkle of sea salt
A little water

How to prepare:

Place all ingredients together in a bowl and pulsate throughout with a hand blender (or mix in blender or food processor. Add a little water to acheive desired consistency.

This is ready instantly, although the flavours dance together if you are able to prepare it and chill for a few hours before serving.

We enjoyed this delicious creation today with lunch.

Ingredients:

6 table spoons (heaped) haricot beans
1 bell pepper
1 clove of garlic
1 table spoon tamari (or pinch of sea salt)
2 table spoons of apple cider vinegar
3 table spoons of sunflower oil (cold pressed)
1 handful fresh coriander (cilantro)

How to prepare:

De-seed and chop the pepper and finely chop the clove of garlic Grill them together for a few minutes under a medium grill to unleash the flavours.

Meanwhile roughly chop the coriander.

Place haricot beans, tamari, apple cider vinegar, sunflower oil and grilled pepper and garlic together in a jug. Blend until smooth. Add coriander and blend with the rest of the mixture for a few seconds.

Place in the fridge to chill before serving with salad, crackers, oatakes, potatoes etc.

Enjoy!

* 12 heaped Tbl cooked chick peas
* 2 lemons (or 1 large) juiced
* 1 garlic clove finely chopped
* 4 Tbl tahini
* Olive oil or sunflower oil 10 Tbl
* Tamari 4 Tbl (or one level tsp sea salt
* Spring water

Place all ingredients in blender and blend until creamy and smooth, adding a little water at a time to acheive your prefered consistency.

Refrigerate before serving.

This should keep for a few days.

One of the latest nutritious additions to the Openhand kitchen.
These quantities are approximate and can be varied a little...

'Sweetini pate'

Ingredients:
One medium sized sweet potato (grated)
100g of tahini
dessert spoon lemon juice or apple cider vinegar
tsp agave nectar (or raw organic honey)
tsp tamari (or shoyu)

Mix them all together in a bowl with a spoon until you acheive a pate type consistency. It may help to use a teaspoon to keep scraping the coagulating tahini mixture from the spoon.

This serves well with salad and rice cakes, oat cakes or other crackers.

With Love
x

Avocado's are a must in any diet! They are brimming with nutrients, essential fats, enzymes and amino acids. Those feeling the pull away from a conventional diet find that avo's provide far more nourishment, zest and superior health than the old diet offered.

'Awesome Avo Dip'

1 large ripe avocado
handful of fresh basil (finely chopped)
a few cherry vine ripened cherry tomatoes (chopped)
Table spoon of chopped onion (or a spring onion)
Half a lemon squeezed
Tamari or shoyu to taste

Mix all of the above together with a fork shortly before serving.
Leave out the tomatoes if you don't fancy them.

Enjoy!

Many people find hummus absolutely delicious, filling and nutritious, although making it at home is often known to be tricky to get 'just right'. I was very pleased when I created this recipe a few years back... Enjoy our latest addition to the conscious kitchen! And don't forget to let me know how you get on with it :angel:

12 heaped Tbl cooked chick peas (or approx 500g, which is equivalent to about 2 tins with the water drained)
2 medium sized lemons juiced (or 6 Table spoons if ready juiced)
1 large garlic clove finely chopped
4 Tbl tahini
8 Tbl Olive oil or sunflower oil
Tamari/shoyu 4 Tbl
Spring water (approx 100ml)

How to make:

Place all ingredients in blender and blend until creamy and smooth, adding a little water at a time to achieve your preferred consistency.

Refrigerate before serving.

This should keep for a few days.

Variation: blend in a few soaked sun dried tomatoes