RECIPES

Matcha coconut chia pudding

Serves 4

200ml coconut milk
3 tbs maple syrup
1 tsp vanilla bean paste
2 tsp matcha powder
40g chia seeds
150g blueberries, to serve

Put the coconut milk, maple syrup and vanilla bean paste in a bowl with 150ml cold water and whisk well. Add the matcha powder and whisk until completely combined. Stir in the chia seeds, mix well and place in the fridge to gel for at least 4 hours or overnight. Stir well and spoon into serving bowls. Top with blueberries.

Beetroot hummus

Serves 4-6

400g can chickpeas
1 garlic clove, peeled and roughly chopped
200g cooked beetroot, peeled, trimmed and cut into chunks
2 tbs tahini paste
½ tsp salt and good grinding of black pepper
½ tsp