Summer is almost here! Which means we're saying a tearful farewell to our favourite winter warm-ups; hot chocolate, mac n' cheese bites, pumpkin pies and beaver tails. As we get ready for summer entertaining and afternoons spent lounging by the pool, we're switching gears and serving up lighter bites to satisfy our cravings.
Not only are sesame seeds an excellent source of calcium, copper and a very good source of manganese, but they are also a good source of magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fibre.
It's so healthy for you! Until it's not.
This beetroot hummus is officially the best hummus I've ever tasted! Not only is it a striking colour, but it's so flavourful and is a nice change from the usual chickpea hummus.
Not one, but two of my pantry staples had run out? Inconceivable. So I improvised. And what was I left with at the end? A half a can of soft and mushy unused lentils in the fridge, that I gave new life to via this humble yet delicious take on hummus. With an extra kick of good fat and protein thanks to the addition of hemp hearts!
Sprouted chickpeas are raw, so they're an easy way to hop onto the raw food wagon, and a delicious way to incorporate some raw protein and fibre into your diet every day! Try this twist on your standard appetizer of hummus for a delicious and crowd-pleasing recipe to introduce these raw beans to your brood this holiday season.