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Who said there’s no such thing as a free lunch?

Wheat free I mean….

Rather a nasty flare up of red spottiness on my cheek means I am attempting to clean my blood out with a sort-of-detox.

Nothing vicious, just no wheat, alcohol, coffee, chocolate or sugar, no dairy except yoghurt. Lots of raw fruit and veggies, lots and LOTS of water.

So lunch for the last couple of days has been a rather stricter affair than a cheese sandwich. Interestingly, this way of eating will fit very comfortably as free foods within my Slimming World guidelines, so I have my fingers crossed that I will crack that nut with the same stone. I really have been eating far too much cake and chocolate recently, and have increased my coffee consumption too, so perhaps a mini-detox is the right thing to do.

On Sunday, for lunch, I had a light sushi rice based plate.

Sushi Rice with cucumber and avocado

It’s really really easy.

One cup of sushi rice cooked as per the packet, dressed with seasoned rice vinegar (ready mixed sushi vinegar, rice vinegar with a touch of salt and sugar. If you can get hold of it, then TETSUYA’S Roasted Nori Seaweed Vinegar is simply divine otherwise Mizkan’s seasoned rice vinegar is available all over the place)

Mixed with furikake, and some extra black sesame seeds, and topped with chopped cucumber, avocado and shredded nori seaweed.

Serve at room temperature for preference, the rice is much nicer that way.

Today is Tuesday, and I have just finished a plate of home made hoummous. Now I think I might have overdone the garlic a little.. if you are a vampire I suggest you don’t let me breathe on you by the way..

Herby Hoummous

I just had to make this, because I saw Sarah from Bray’s Cottage Pork Pies had made some with wild garlic that looked absolutely gorgeous. And I haven’t made any hoummous for simply ages.

I can’t give quantities, as different beans will be softer or dryer depending on how old they are. And everyone likes their hoummous differently anyway. I left mine with a bit of texture left in it, and quite stiff. Next time I might add a little more water and make it creamier. You will need to adjust the amount of water and lemon juice to your own taste. Just keep opening the processor, tasting and adding a bit more water until you are happy with the result.

One mugful of dried chickpeas, soaked in cold water overnight, or for a few hours, until they are doubled in size.

Cook with roughly a pint of water (no salt) in a pressure cooker for half an hour, allow to cook naturally.

Drain, discard the cooking water. Put the chickpeas into the processor with

a sprinkling of salt and pepper
large pinch coriander
large pinch cumin
handful of fresh coriander
handful of fresh basil
One tablespoon tahini (drain away the oil from the top of the jar, but keep it, it is delicious!)
Juice of a lemon
2 cloves of fresh garlic, peeled and roughly chopped – I used three, but I think this was a lot, but if you are a keen raw garlic eater, then try it.

Blitz this until fairly fine. Add in a cupful of water slowly, until the mix is paler and creamy. You may need a little more or less water, depending on how you like your hoummous. Taste and adjust the seasoning.

Blob into a nice little plate, and top with a sprinkle of paprika and, if you like, a drizzle (just a teaspoon or so) of either the sesame oil from the tahini, or with olive oil. Serve with a selection of raw veggies to scoop up the dip. If you aren’t avoiding wheat then strips of warm pita bread are delicious too.