#easy snack

Cucumber Bites with Savoury Coconut Whip (V, GF)

If, after just three weeks living that back-to-school life, you’ve already blown through all your lack-of-homework excuses (at least the believable ones—the dog line is a little cliché nowadays) might we suggest making a batch of these cucumber bites, battening down, and actually doing the work?

With a water content of around 95 percent, cucumber aids your hydration efforts, helping you maintain the focus needed to conquer even the tallest of homework mountains. Furthermore, the creamy, chive-y coconut whip atop the cucumber cups is rich in lauric acid, which has antibacterial and antiviral properties—so sniffles aren’t a valid excuse either!

Ingredients:

1 cucumber

Solids from one can chilled, full-fat coconut milk

½ to 1 tbsp chopped dill, plus a little extra for garnish

¼ tsp fresh or powdered garlic  

Salt and pepper, to taste    

Splash of lemon juice

Capers, for garnish

Steps:

Begin by creating your savoury coconut whip. In a bowl, whisk together all ingredients, aside from the cucumber and capers, and let set in the fridge. In order to separate the solids and water in the coconut milk, place the can in the fridge and leave undisturbed for a few hours, or overnight. The solids will separate out to the top of the can.

While your coconut whip sets, it’s time to prepare your cucumber cups.  

Chop your cucumber into ½ inch-thick pieces, then use a ½ teaspoon to scoop out the middle, creating a little bowl.

Once fully chilled, you can begin spooning your coconut whip into each of the cups, before topping with capers and a sprinkling of dill.

Any leftover coconut whip may be used as you wish—as a dressing for salads, a chip dip, or as a spread in sandwiches.

-Elena Mari and Nathan Legiehn for Greenhouse

How to make Banana and coconut cookies

So recently I’ve been looking at the old (and I mean O L D ) books my grandma gave me that she wanted me to look at while I practice being a healer. And I realized how much I’ve been fucking ruining my body by what I eat and drink. (To the point it made me wanna eat better LOL) SOO I thought to share a simple recipe for you all! (vegan or not) Also I just added the roses on it to make it prettier lol

What you’ll need is:

Bananas ( I used 3 and it made a batch of 11 but it depends on how big you make them)

Coconut flakes (sweeten)

Cinnamon (optional but good)

Overnight Yoghurt Bars! 

How to make: Take normal vanilla yoghurt, greek is fine too. Than take raspberries or any berry / fruit you like. Mix the yoghurt and the fruit of you’re choice. Lay the mixture on a tray with baking paper on it, than leave it in the fridge overnight! 

Easy Farma C Hummus (V, GF)

Put away your bells and whistles, today’s recipe is one that reminds us that healthy, delicious food needn’t be complicated... and in situations like this, the same goes for our introductions. 

So, for zesty and nutritious hummus—ready before your pitta has finished toasting—follow the steps below.

Ingredients:

1 can drained chickpeas

1 to 2 tbsp chickpea water (or regular filtered water)

1 clove garlic (or 1/2 tsp garlic powder)

1 to 2 tbsp Farma C

1 tbsp tahini

Salt, to taste

Steps:

Add all ingredients, except for one tablespoon of chickpea water, into a food processor, and blend until smooth.

If you find your hummus is too thick, add the remaining tablespoon of chickpea water, and mix into your dip.

Top with whatever you might have in the fridge that needs using up. We used some microgreens, a drizzle of olive oil, and some cayenne.

Dahi Vade