Beetroot & Fennel Hummus

An Excellent source of fibre, protein, folate, copper, iron and vitamin K1. Used for bean salad, soups or stew. Soak overnight and cook for 1-2 hours until tender.

Fennel seeds are a rich source of dietary fibre. They are high in minerals including potassium, magnesium and calcium and rich in powerful antioxidants. They are particularly delicious in pork dishes and bread but they also make a great tea, just add to a tea strainer with hot water. They are said to reduce water retention and soothe the symptoms of asthma, IBS, and indigestion. Store in an airtight container in a cool and dry place.

Cannellini beans and beautifully creamy. They are high in protein and help to reduce cholesterol and blood pressure levels. They make a fantastic vegetarian source of protein. They are also naturally high in folate, a nutrient widely used by women preparing for pregnancy and during early-stage pregnancy. Also high in magnesium, fibre and iron. They can be used to make a lovely bean stew, baked beans, or added to soups, salads and dips. To cook, prepare the beans by soaking for 6-10 hours. Then drain and cook in water using three times more water than beans. Cook until soft and tender, 2-3 hours. Store dry beans in an airtight container and keep in a cool, dry place.

Beetroot is high in antioxidants, folate, iron, magnesium, all B vitamins as well as C and K. It helps prevent osteoporosis in women as well as aiding a healthy pregnancy. Beets have potent detoxifying capabilities for the intestine, blood and liver. Also helps kidney function, brain health and digestion. One teaspoon of powder provides the same nutrition as one large beetroot! Add to smoothies, soups, dips, cakes or muffins. Also a great alternative to artificial colouring for decorating.

High fibre and protein legume that is full of antioxidants. Perfect for hummus or hearty salads. To prepare, add the chickpeas to a large bowl and cover with several inches of cold water, then leave to soak overnight or for at least 8 hours. As they rehydrate they will triple in size. Once soaked discard the cold water and rinse and transfer to a large pan a cover again with several inches of water then bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, usually between 1-2 hours. Firmer is better for salad and softer is better for hummus. Store dry chickpeas in an airtight container in a cool and dry place.