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jfullerwellness.com 
Aust: 0476 195 034
Overseas +61 476 195 034   

Dips, Condiments & Snacks

Roast Pumpkin

Ingredients


1 Butternut pumpkin cut into 1 inch pieces (I use organic, home-grown pumpkins so the skins are soft. The pumpkin can be peeled.)

1 tablespoon olive oil

1 teaspoon chilli flakes

1 teaspoon fresh rosemary chopped

2 teaspoons soy sauce


Preheat the oven to 180 degrees Celsius.

Combine all the ingredients in a large mixing bowl.  Toss well so that the pumpkin is well coated.

Line a baking tray with aluminium foil. Spread the ingredients evenly on the tray.

Bake until the pumpkin is soft and light brown.


Serve hot or cold. It's delicious!


Serves 8



Hummus

Ingredients

1x 400gram can of cooked chickpeas

125gms tahini (ground sesame seeds)

Juice of 1 lemon

2 cloves smoked garlic (regular garlic is ok too)


Blend all ingredients until it forms a thick paste. Done!

Serving suggestions include: with hot toast, pita bread or with a crudité of fresh vegetables (carrot and celery sticks are good)

This will keep for 1 week in a sealed plastic container in the fridge, provided you use clean spoons each time to use the required amount of hummus.


Kale Chips - A delicious snack!

Ingredients

A 1/4 bunch of chopped kale leaves

spray canola oil

salt (optional)


Preheat the oven to 180 degrees Celsius.

Spray a baking tray with canola oil.

It is easier to cut the kale with scissors directly onto the tray. 

Spray the kale with some canola oil. 

Sprinkle on salt and turn the kale and spray more oil and sprinkle more salt.

Lower the oven heat to 160 degrees Celsius.

Bake for 5 minutes and watch the kale carefully as it cooks quickly. 

Check the chips regularly. The chips should be crisp and still green or may start to change colour.

Remove any crisp kale into a serving bowl.

Turn the remaining kale and cook until crisp (about another 5 minutes).

Remove the chips as soon as they are crisp.

Serve hot or cold in a serving bowl.