Hi all and I hope you are all doing well today. Recently as you know I launched my new book, ‘The Nation’s Favourite Healthy Food’ and today I want to share a few of the recipes from the book. Sometimes we need something to snack on it. And here are two that I think you will find really delicious. They are easy to make and so delicious and of course healthy too. Really hope you enjoy them.
Tuna and Hummus Bruschetta
Tuck into this healthy snack to avoid that blood sugar dip and tide yourself over until dinner. This hummus is so easy to make and beats shop-bought every time. Canned tuna is a great option to use, as it’s so low in saturated fat. It’s also a good source of vitamin B6 and phosphorus and a very good source of protein, niacin, vitamin B12 and selenium.
8 slices of sourdough bread
olive oil, for drizzling
1 garlic clove, cut in half
2 vine-ripened tomatoes, sliced
handful of baby spinach leaves
2 x 120g (4 .oz) cans of tuna in spring water, drained
2 tbsp rinsed capers
fresh flat-leaf parsley and basil leaves, to garnish
1 x 400g (14oz) can of chickpeas, drained and rinsed
2 garlic cloves, crushed
1 tbsp light tahini (sesame seed paste)
1 tsp ground cumin
1 tsp smoked paprika
5 tbsp water
2 tbsp lemon juice
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
To make the hummus, place the chickpeas in a food processor with the garlic, tahini, cumin and smoked paprika. Blend to a paste. Add the water, lemon juice and olive oil through the feeder tube, then season to taste and blend for a few minutes. Remove from the food processor and place in a suitable container with a lid or cover with cling film. This can be made a few days ahead and stored in the fridge.
Toast the sourdough bread in a toaster or grill under a medium heat until golden. Drizzle each slice with a little olive oil and rub with the cut garlic clove. Spread the bruschetta thickly with the hummus, then arrange the tomato slices on top, followed by the spinach, chunks of tuna and a sprinkling of capers. Divide the bruschetta among plates or use one large platter, then season with pepper and scatter over the parsley and basil to serve.
Nutty Energy Bites
These nutty energy bites have a nice sweetness to them without being overpowering, and a little square or ball will keep you nice and full. I really enjoy them after a workout in the gym, when I feel like I’ve earned a little treat but don’t want to ruin all my hard work. If kept in an airtight container, they keep well for up to two weeks in the fridge. You can also swap the Goji Berries and used dried Cranberries instead. Amelda, my wife, is the master of this mix.
100g (4oz) flaked or blanched almonds
50g (2oz) Brazil nuts
50g (2oz) cashew nuts
3 tbsp pumpkin seeds
50g (2oz) goji berries, very finely chopped
100g (4oz) desiccated coconut
pinch of sea salt
4 tbsp coconut oil
4 tbsp honey
4 tbsp peanut butter (no added sugar or salt)
1 tsp vanilla extract
Place the almonds in a food processor with the Brazil nuts, cashew nuts and pumpkin seeds and pulse until finely chopped. But don’t pulse too long – you don’t want the nuts to turn to a paste. Tip them into a bowl and stir in the goji berries with half of the desiccated coconut and a pinch of sea salt. Melt the coconut oil in a pan over a low heat. Once it has melted, remove from the heat and stir in the honey, peanut butter and vanilla extract. Mix well in the pan using a whisk or a fork. Pour this over the nut mixture and stir together until it’s all evenly combined. Leave to harden in the fridge for 1–2 hours. Use a small ice cream scoop to shape the mixture into balls. Sprinkle over the remaining desiccated coconut or roll each ball in it. Place back in the fridge for 2–3 hours to firm up. Serve straight from the fridge.