Roasted Red Pepper Houmous

I’ve been busy…

Last week it was my birthday, and on my birthday boxing-day I immediately jetted off to the Cannes Film Festival. This basically involves a long weekend of massive over-indulgence. The first glass of rose tends to come out at midday on the dot, and then the steak and wine keep flowing until the sun rises the next day. My poor body is in turmoil. On my last full day, I sought out a healthier option and found the most incredible quinoa salad at Mocca (a cafe opposite the Palais in the centre of Cannes). It was a delicious light option to counteract the abuse I’d been doing to my body until 5am the night before.

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I returned to England on Monday, and by God have you guys had the weather! Cannes was alright, but London was steamy! I made my classic avocado-heaped wet salad for dinner and begun the slow process of returning to normality. After a whole day spent in bed yesterday (yes, it was completely necessary), I jumped up this morning in the mood for some home-cooking. 

I’ve been wanting to make my own houmous for some time now, inspired by one of my favourite health-food blogs, Deliciously Ella. She has a wonderful recipe for normal houmous, and for red pepper houmous, and I made a version of the latter today. It turned out absolutely spectacularly, and I would encourage everyone to get on and make it! Like with soups, things that involve blenders are much easier than we realise. Just get your hands on a blender and start puree-ing food. Make like a baby, and eat smush!

Here is my slightly adapted version of Ella’s Red Pepper houmous.          

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Ingredients

1 and 1/2 tins of chick-peas

2 long, sweet red peppers

1/2 a chilli pepper

3 tablespoons olive oil

1 tablespoon tahini

Juice from 2 lemons

2 teaspoons paprika

1 teaspoon cumin

1/2 cup of water

a generous pinch of salt

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Cut the red pepper into slices and roast for about 10 minutes at 180 degrees C. Meanwhile, add everything else to the blender and whir it all together. When the pepper is cooked, add it to the blender and blend it all together once more. You may need to switch the blender off and stir the mixture a couple of times; You may need to add a little more water – but always be careful with the latter, as too much water will destroy the mixture. Always add very little by very little.

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Enjoy dipping healthy crudites in. “Thank you Lucy”, said my body, with a sigh.

 

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Sweet Potato Fries

I have returned from the other side of the world!

Japan was absolutely amazing, and certainly changed my mind regarding Japanese cuisine – I used to think I wasn’t really a fan, but my mind has thoroughly been changed. I will definitely do a post on Japanese food and recommendations, but don’t want to delve into that until I’ve got all my photographs uploaded. So in the mean-time, I have a new healthy snack recipe: This is my method for making delicious but highly nutritious oven-baked sweet potato fries.

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Lucy’s Exotic Oven-baked Sweet Potato Fries

1 sweet potato (or more… depends how many fries you want)

Coconut Oil

Paprika

Salt

Pepper

1. Chop up your sweet potato into thin sticks. Leave the skin on – the skin adds a lovely texture to the fries and also includes wonderful fibre.

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2. Pre-heat the oven to about 200 degrees C. Pop a dollop of coconut oil onto a baking tray and place it into the oven while it pre-heats (this will melt the coconut oil, so it is liquid).

3. Once the oil is liquid, bring the baking tray out and lay the sweet potato sticks onto it. Using your hands, toss the sweet potato around in the oil and sprinkle a healthy amount of paprika, salt and pepper on top. Scoop the sticks around a bit more (your hands are going to get very greasy and salty doing this, but that’s all part of the fun!)

4. Pop the tray back in the oven and cook for about 15-20 minutes (or as long as it takes for the fries cook all the way through – test by prodding with a fork and ensuring they are soft).

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I had my sweet potato fries with an epic Lucy Salad, whilst watching episodes and episodes of Revenge. A good evening was had by all.

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Gorging on Winter Side-Dishes

I’ve eaten a lot this evening. It’s been a binge day. But thanks to my rule of not buying any bread/potatoes/sweets/crisps for my own flat, the worst I could binge on was buttered rice cakes… and I certainly did that, after my celery dipped in salsa, oatcakes dipped in pesto and corn thins dipped in almond butter. However, the most delicious thing I ate were these wonderful bowls of vegetables, otherwise known as the “winter side-dishes” (even though they played the role of protagonist in my mealtimes today).

Firstly the spinach:

 

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I got the idea for this from my favourite food porn website. Firstly I fried a small handful of pine-nuts and a small handful of raisins in about a teaspoon of coconut oil. Then I steamed a whole 240g bag of spinach, drained it, chopped it up and added it to the pan. All the ingredients were sizzled around a little, salt and pepper was added, and voila. Delicious and nutritious.

 

The second dish was the hot mushroom and carrot dish:

ImageA large carrot was grated, and a box of mushroom were sliced. An onion was fried in a small dash of olive oil, and a chopped chilli pepper was added. Then the mushroom and carrot was added, along with a handful of cranberries (keeping it festive, and adding a bit of tang to the dish). A dash of worcester sauce and a slop of teriaki sauce joined the party, and finally a generous teaspoon of paprika was thrown on top. The bowl was garnished with some chopped coriander, and I was ready to go.