Take several handfuls of well soaked and slightly sprouted chickpeas, and process thoroughly with as many or as few peeled garlic cloves as you like. Tip; this is the crucial stage to decide the final texture. If you want it smooth, process the chick peas right down, without any crunchy bits left in. Add several tablespoons of organic tahini, (light or dark to taste) and a generous dash of organic cider vinegar, . You can use freshly squeezed lemon juice if you can get really ripe lemons. (Not in UK, sadly, but if you are in Spain?). Process again and

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A fresh lemony flavour for pate and dips. Or add pepper and cayenne for a spicy mix.  Either way dry some for crispy snacks.

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Ingredients: 2 courgettes (chopped), 1/4-1/3 cup olive oil, 2-3 cloves garlic (crushed or chopped), 2 tbsp lemon juice, 1/4 tsp sea salt, 1/3 cup light tahini.   Method: mix all together in blender. Notes: It is very easy to adjust this recipe and alter the ratio of the ingredients according to taste. Extras that can be sprinkled on top: paprika, parsley or other herbs, chopped green/red peppers etc. Optional extras to blend to taste; 1/2 tspn cumin, finely chopped jalapeno pepper or sweet red pepper. Alternative to tahini: try another seed or nut butter.   It goes well with dehydrator

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Couldn’t be more simple. It’s a rich, occasional dish to go with a contrasting green salad of sunflower greens and snow pea shoots, or lettuce hearts and sliced cucumber, with a side dish of tomato wedges very lightly sprinkled with Himalayan or Celtic Sea salt. Soak some organic cashews overnight. Use a handful of dry nuts for each person. Finely dice some peeled cucumber, and mince a whole generous bunch of fresh mint, at least a dozen long sprigs with all their leaves. Really, far more than you’d think. Whizz the cashews (no added water) to a cream in the

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