Roasted Beet Hummus

Roasted Beet Hummus

The ultimate roasted beet hummus recipe; tried and tested it is super smooth and silky, but best of all it’s pink! I love the addition of the roasted beets; it adds a lovely vibrant colour but most importantly a delicious natural sweetness without overpowering the garlicky hummus. A few weeks ago, I sent a few batches out for my friends to try. Many of the responses I received was – it’s so smooth, what kind of beans did you use? Well, truth is; I just used chickpeas, but the key is to clean them well and peel off all the skins or at least 80% of them. It’s important to remove the chickpea skins because they add a tough and fibrous texture and weakens the overall flavour of the hummus.

You can serve this roasted beet hummus as a dip with bread or vegetables or use as a spread. I make a batch once a week that I can enjoy all week long.

 Yields: 2 1/2 cups

Continue reading “Roasted Beet Hummus”

Pan-Seared Sesame Lemongrass Pork Skewers

Pan-Seared Sesame Lemongrass Pork Skewers

Pan-seared sesame lemongrass pork skewers; sweet & savoury, with caramelized bits of lemongrass, garlic and shallots and a subtle roasted aroma from the ground sesame seeds. Pairs, perfectly with a bowl of rice or vermicelli noodles and served with an abundance of fresh greens, herbs and a drizzle of Vietnamese nuoc cham (optional).

I also have a few more variations of this recipe that I will share in the future! But for now, enjoy this simple and easy method.


Continue reading “Pan-Seared Sesame Lemongrass Pork Skewers”

Saving Grace’s French Toast

Saving Grace’s French Toast With Banana-Caramel Sauce


Saving Grace’s French Toast isn’t your typical soft challah slice with a creamy soufflé interior instead they opted for French baguettes which are firm with a crispy exterior. The baguette was perfectly golden-brown with a soft center yet held up well with the warm banana-caramel sauce without getting soggy. Continue reading “Saving Grace’s French Toast”