Beetroot “Hummus”


Hummus is an arabic word for chickpeas which gives the dish its name.  However I was looking for an alternative to chickpeas and have been playing with vegetables to replace them.  So, perhaps this really should be called a beetroot and tahini dip!   I loved the bright colour of the dish and the cooked beetroot gives a nice thick consistency, which you want with a hummus dish.   I’ve been using low carb tortilla wraps as a flat bread to dip into this along with raw veggies – just delicious!

Yummy, tell me more Diva…

Tomato, Chia and Chilli Relish

Slather it on everything!

Slather it on everything!

I’ve previously made a jam with chia seeds, so this is a savoury alternative in a form of a relish.  You can’t call a savoury jam a jam surely? Relish it is then!   As with the jam, the chia seeds are great for thickening the relish.  It is great on crackers, spread on bread (gluten free, natch) and I even spread some on some grilled aubergines.  I went a little crazy for a week and spread it on anything that was either cooked or flat!   I loved it on some chia crackers…that was chia seed overload that day! Yummy, tell me more diva..,

Raspberry Chia Seed Jam


I’ve started playing around with Chia seeds and found a few jam recipes so thought I would try one with raspberries as they hide the seed appearance of Chia well.  I was happy with how this turned out and it so simple compared to “normal” jam making and a lot less sugar…a lot less.   Diabetics rejoice in the jam!   The Chia seeds form the perfect gel to make a jelly like jam.   Jam in under 10 minutes!     I used a dash of Stevia to sweeten this but feel free to add your own sugar substitute.  I would recommend you taste the jam before adding the sugar though, just to ascertain if you want any sweetner as the fruit is fairly sweet enough on it’s own.   Yummy, tell me more Diva…

Avocado Pesto (Dairy Free)


Avocado is used in this pesto recipe instead of a hard cheese which gives way to a very creamy pesto sauce that is great slathered over veggies, meat, fish, vegetable noodles, a piece of bread, in a sandwich…oh the list goes on.  I could eat this out of the jar with a spoon!  Simple to make and tasty to eat!  I sometimes find regular pesto a bit oily, so this is a great alternative.   Avocado’s are a great superfood, packed with nutrients and heart-healthy compounds too! Yummy, tell me more Diva…

Lemon Curd (Low Carb and Sugar Free)


Lemon curb is usually packed full of sugar but this version  uses my favourite sugar substitute, erythritol so it keeps the carbs low and that sugar demon at bay!   I loved the fresh lemon taste of this as you cannot beat the taste of home made with fresh ingredients.   Processed foods does not come near.  Which also explains the colour as it is not the bright yellow you get from the sugary, processed, full of E-flavourings you buy from the supermarket.   Keep it natural peeps!   This will keep in the refrigerator for a week.  Yummy, tell me more Diva…

Lemon Kale Pesto

Bright and zesty!

This is a nice vegan version of pesto that uses Kale.  Kale is one of the nourishing of all greens and the calcium in Kale is more absorbable than the calcium in milk.   Full of vitamin A and C it is a must in your diet!  You can use this as dip, dressing or smother it over meat or veggies.   The lemon tang combines well with the kale and gives it a taste of summer.   If you find it a bit sharp for your taste, add a dash of stevia to sweeten it slightly. Yummy, tell me more Diva…

Cashew Nut Cream

This is a wonderful dairy free, sugar free alternative to cream and is also vegan.   It is very easy to make too and you can add your own flavourings to give it some pep!  This can be made in large batches and stored in the refrigerator too.  Uses for the cream can vary from slathering over vegetable pasta, pizzas, baked veggies, cupcakes, wraps…oh I could go on. Yummy, tell me more Diva…