These Summer recipes are full of nutritious Linwoods Health Foods products and are perfect for a Summer BBQ!

 

Courgette, Chickpea & Bean Burgers

Preparation – 10 minutes 

Cooking Time – 12 – 20 minutes 

Serves – 4  

 

INGREDIENTS:

  • ½ a courgette, grated, excess water removed*
  • 1 can of chickpeas, drained and rinsed
  • ½ a can cannellini
  • 50g spelt flour, or oat flour
  • ½ tsp garlic powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 heaped tbsp Linwoods Milled Flaxseed
  • 1 tbsp olive oil

 

 

METHOD:

  • Prepare courgette*
  • Blend together the beans, flour, garlic powder, cumin, salt, pepper, flax and olive oil in a food processor until thick, still chunky, but well combined.
  • Pulse through the courgette.
  • Divide mixture into four patties. Place into the fridge for up to two days before cooking. To cook, you can pan fry them for 3 – 5 minutes per side, bake them at 180C (350F) for 15 -20 minutes or stick them into the air fryer for about 10 -12 minutes.
  • Serve in buns with dairy free yogurt or mayo, ribbons of courgette and some pickled onion. A side of homemade fries or wedges never go amiss.

*Squeeze water from grated courgette and discard. Leave to sit in a bowl, sprinkle with some salt and cover with kitchen paper to absorb more moisture for about 10 minutes before using

 

Carrot Falafel with Green Tahini

Preparation – 15 minutes 

Cooking Time – 15 – 20 minutes 

Serves – 4 – 6 

 

INGREDIENTS: 

Falafel:

  • 2 large carrots peeled and finely grated*see notes
  • 2 cans of chickpeas, drained and rinsed well
  • 1 clove of garlic, minced or grated
  • 50g spelt flour or whichever plain all-purpose flour you prefer
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp paprika
  • 3 tbsp milled Linwoods seedy flaxseed
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp baking powder
  • Salt to taste

Green Tahini Sauce: 

  • 80g tahini
  • 30g of fresh coriander
  • 1 tbsp lemon juice
  • 60ml water
  • Salt to taste

 

METHOD: 

  • Prepare the carrot*. Discard carrot juice or use in a smoothie or just simply drink if desired!
  • Place all ingredients for the falafel into your food processor. Blend to combine to form a thick paste. Season to taste with salt. It will vary depending on your own taste and whether or not your chickpeas were in salted water. Blend once more to incorporate seasoning.
  • The dough should not feel wet. Allow to sit for 10 minutes and if it feels wet or sticky add 1 more tablespoon of flour at a time until it feels soft, but not sticky!
  • Divided dough into 12 falafel balls.
  • You can bake them in the oven for 20 -25 minutes @200C (400F), shallow fry them in oil for 3 – 5 minutes, or cook them in the air fryer @200C for about 15 minutes. If baking in the oven or air fryer, spray liberally with oil.
  • Blend together all tahini sauce ingredients in a mini blender or mini food processor.
  • Season to taste.

*Squeeze the grated carrot to remove excess liquid before adding to the falafel mixture! 

 

 

Southwest Chopped Salad with Hemp

Preparation – 15 minutes 

Cooking Time – 30 minutes 

Serves – 2 – 4 

 

INGREDIENTS: 

Dressing: 

  • ½ cup (70g) Linwoods Health Foods Hemp Seeds
  • ⅓ cup oat or almond milk
  • 2 tsp lemon juice
  • 1 tsp dried dill
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt

Salad: 

  • 1 large or 2 medium sweet potatoes, diced, skin on
  • 1 tbsp olive oil
  • 1 can of black eyed peas or black beans, drained and rinsed well
  • 1 cup of cherry or baby plum tomatoes, sliced
  • 1 small head of romaine lettuce chopped
  • 2 baby corn on the cobs, cooked, or ½ a cup of cooked corn
  • 1 avocado peeled and diced
  • 1 whole jarred roasted red pepper, sliced
  • Fresh coriander to serve and some more Linwoods Hemp Seeds

 

METHOD: 

  • Preheat your oven to 180C (350F).
  • Place sweet potato on a baking tray, drizzle with oil, season with salt, and roast for 30 minutes. You can also save time by cooking the bite size pieces in an air fryer for 15 minutes.
  • Blend together all dressing ingredients in a high speed blender until smooth. Can be made in advance and stored in the fridge in a sealed container for 4-5 days.
  • Assemble salads with lettuce, corn removed from the cob, diced avocado, tomato, roasted red pepper and roast sweet potato chunks. Add dollops of the thick and creamy ranch dressing, a little sprinkling of hemp seeds and coriander to serve.

 

Spinach Hemp Hummus

Preparation – 10 minutes 

Serves – 4 – 6 

 

INGREDIENTS: 

  • 1 can of chickpeas, drained and rinsed well
  • 3 tbsp Linwoods Health Foods Hemp Seeds
  • 2 tbsp tahini
  • 1 clove of garlic minced or grated
  • 3 tbsp lemon juice
  • ¼ cup (60ml) water
  • 2 tbsp olive oil
  • 30g spinach
  • 2 tbsp fresh dill or basil
  • Salt to taste

 

METHOD: 

  • Blend together all ingredients in a blender until smooth. You can use a food processor but it won’t blitz the hemp seeds to a smooth consistency as easily.
  • Season to taste with salt.
  • Serve with spring veggies and oat cakes or crackers for dunking.
  • Store in the fridge in a sealed container for up to four days.