WHAT A WEEK. We’ve just got back from our holiday to the alps. I am exhausted and all my muscles ache, but I am filled with gratitude, love and energy to the wonderfulness that is the mountains. They make you feel totally insignificant but powerful beyond words. Storming down slopes and open powder bowls. Hiking ridges above cliffs to access those sweet, untouched fields of the fluffy stuff. I had a permanent smile on my face. Riding with my best friends, in such a beautiful and breathtaking place. I am in awe of those mountains. The view never fails to amaze me, the great vastness of the alpine range, the views of Mont Blanc, and Lac Leman. We are blessed to be able to have spent so much time there, and that it is so accessible to us. We ate too much cheese, drank too much beer and laughed until our sides hurt.
Sometimes you just need to give yourself a break, to recharge your little mind, to laugh at your tumbles and falls, to realise that it’s gonna be alright. Whether that be from a holiday, or just a good old cuppa. Make some you time, put your feet up, give yourself a pat on the back. You’re doing good kiddo. Keep on keepin’ on.
A good friend of mine has been pestering me to do a beetroot recipe ever since I started Rough Measures, she has been filling my brain with all the purple related ideas. So, this one’s for you Joelle!
This dip is extremely easy, and a tasty, colourful alternative to regular hummus.
Beetroot and Butter Bean Hummus (v) (gf)
3 large beetroot (roasted are best, but boiled or package bought will work also)
400g butter beans (soaked and cooked or tinned)
1 garlic clove (finely diced)
1 teaspoon cumin powder
1 teaspoon ground coriander
Juice of ½ lemon
Salt and pepper
Dash olive oil.
Coriander (fresh and seeds) – to serve
Add cooked beetroot, butter beans, oil and garlic to a food processor. Blend for 30 seconds. Scrape down the sides.
Add the lemon juice, spices and s+p. Blend until smooth.
Serve in a bowl scattered with fresh coriander and coriander seeds.