Many of you might be reading this whilst on the verge of giving up on your January detox. Most of us have are still full of cheese and chocolate from Christmas (I know I am!) and are trying to get back into a healthy eating regime.
I admit, this Christmas I ate so much chocolate that I’m surprised that I didn’t actually turn into the sugary treat! Now, I’m finding that I actually have chocolate cravings and withdrawal symptoms which is actually pretty scary. My body has been so used to having chocolate fed to it that I’m finding it difficult to stop. As a result, I’m trying to wean myself off chocolate slowly by introducing healthy snacks back into my life.
Now many of the bullsh*t diets will tell you snacking is bad for you, only stick to three main meals blah blah blah. That simply doesn’t work for me. I’m a snacker and a grazer. I’d rather eat three small main meals with healthy snacks in between and that’s ok because that works for me. It’s just trying to get the balance right and snacking on foods that will enhance your body rather than hinder it.
So, if you’re like me and you’re struggling to pull yourself away from the chocolate at snack time, try this great alternative. Hummus and raw vegetable sticks is a favourite of mine. By making the hummus from scratch, you are eliminating all the nasty preservatives of shop bought products and it really doesn’t take that long to make.
Deliciously Ella Sun Dried Tomato and Basil Hummus
Two 400g tins of chickpeas
Two 170g jars of sun-dried tomatoes
15 tablespoons of olive oil
10 tablespoons of water
A big handful of fresh basil leaves
2 juicy lemons
3 heaped tablespoons of tahini
3 cloves of garlic
3 teaspoons of cumin
Salt and pepper to taste
The process to actually make the hummus is simple. All you need to do is juice the lemons, drain the chickpeas and then place all of the ingredients into a food processor and blend until smooth. The hummus can be stored for up to a week in the fridge in an air tight container.