YMCA Healthy Living Magazine, powered by n4 food and health Summer 2019

AISLING & ÁINE MORAN Aisling and Áine are twin sisters who both completed a Nutritional Science degree, and are passionate about educating others around the benefits of a healthy diet. Learn more at www.runnerbeans.co PICNIC FOOD: BASIL, SPINACH & PEA HUMMUS Serves: 4 to 6 Ingredients 1 x 400g tin of chickpeas 3 tablespoons extra virgin olive oil 30g baby spinach 50g peas (fresh or frozen) 15 fresh basil leaves 1 tablespoon tahini ½-1 green chilli (optional) Juice of 1 lemon 2-3 tablespoons water Sprinkle of salt To serve (optional): Fresh basil Olive oil Dukkah Pistachios Lemon Wholegrain crackers Chopped veggies Method 1 Rinse the chickpeas under cold running water. 2 If using frozen peas, add to a bowl and cover in boiling water for five minutes before straining. If using fresh peas then no preparation is needed. 3 Combine all the ingredients in a food processor or use a hand blender, and blend until smooth. 4 If you want a runnier consistency add more lemon juice or water. 5 Top with some fresh basil, a drizzle of olive oil, dukkah, pistachios and lemon, and serve alongside wholegrain crackers, chopped veggies or with nut burger bites (recipe below). NUT BURGER BITES Makes: 8 small patties To serve (optional): Hummus (picture shows a carrot hummus but you can use the above or any other variety you like) Avocado Shredded cabbage Roasted sweet potato chips Ingredients 1 red onion (diced) 2 cloves of garlic, finely chopped ½ red chilli, finely chopped 100g cashew nuts 100g hazelnuts 100g almonds 100g pistachios 50g walnuts Handful of sesame seeds 2 large eggs, whisked 1-2 tablespoons olive oil 50g flour (can use chickpea or chestnut flour) 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon ground coriander Pinch of salt and pepper 12 Method 1 Preheat oven to 200°C, then sauté the onion for two to three minutes or until translucent, and then add the garlic and chilli. 2 Roast or pan-fry nuts and seeds together until lightly browned. The seeds might brown a little more but browning them slightly more provides a little more flavour. Once done, blend them in a food processor with the sautéed garlic, chilli and onion. 3 Pour mixture into a bowl and add the eggs, olive oil, flour and spices. With your hands, mix all the ingredients until they are evenly combined and the mixture sticks together when pressed. 4 Shape the mixture into small patties and place in the fridge for 10 minutes. Place on a baking tray with a light coating of olive oil (you can use kitchen paper to remove excess oil). 5 Bake the burgers for 15 minutes in the oven, or alternatively, pan fry them for approximately two minutes on each side in a little olive oil until they’re browned on the outside and heated all the way through. 6 Serve with hummus (recipe above), avocado, a little shredded cabbage and roasted sweet potato chips. YMCA HEALTHY LIVING MAGAZINE SUMMER 2019

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