Feed your mind

Guacamole and Hummus with Crudites
Both of these dips will last in the fridge for 2-3 days, although the guacamole may turn a little brown on top. Simply stir to revive the colour. Keep a plastic container full of the prepared vegetables on hand for a quick and nutritious snack.

Ingredients:

For the guacamole
2 large ripe avocados
Juice of one lime
Half a red onion, finely chopped
2 tomatoes, deseeded and chopped
Sea salt and black pepper
2 tbsp chopped fresh coriander

For the hummus
1 x 400g can of chickpeas, rinsed and drained
1 clove garlic, crushed
1 tbsp tahini (sesame seed paste)
Juice of 1 lemon
2-3 tbsp light olive oil
2-3 tbsp water

For the crudites
Selection of fresh vegetables, cut into batons (or finger lengths), such as celery, carrots, peppers, courgettes, cucumber, fennel, baby sweet corn, whatever you like

Method:
Guacamole: Cut the avocados in half and remove the stone. Scoop out the flesh into a bowl and mash with a fork. Squeeze in the limejuice and add the onion, tomatoes, salt and pepper, coriander, and stir to mix.

Hummus: Place the chickpeas in the bowl of a food processor with the garlic, tahini and lemon juice. With the motor running, drizzle in the olive oil and water until the consistency is smooth and thick. Season well with salt and pepper and a little more lemon juice if necessary.

Cottage Eggs
A useful recipe for breakfast or add some beans and toast for a light supper.

Serves 4

Ingredients:
5 large eggs
Knob of butter
5 tbsp cottage cheese
1 tbsp chopped fresh flat leaf parsley
Salt and black pepper

Method:
Preheat the oven to 200C and butter 4 small ramekin dishes. Mix the eggs, cottage cheese, herbs and seasoning until well blended. Divide among the ramekins, place on a baking sheet and bake for 10-12 minutes or until golden on top.