trug veges

Well what can I say – my kids eat raw vegetables. I am not entirely sure how this came about but I’m happy to take full credit. They eat little cups of it at snack time, trug-loads that sit between them during home work hour and at school, they nibble like hares on little stashes tucked into their lunch boxes.

They eat at least two servings of uncooked capsicum, carrots, snow peas, asparagus anything really …. they’re like rabbits and I feel just a little bit smug about it.  It has been a few years now, so hopefully this lovely healthy pattern will continue, but you just never know; it is a child’s perogative to change the state-of-play at any given moment. One day they’re snaffling trees of broccoli under their blankets and the next day there is a vegetable rebellion of global magnitude.

In an effort to keep the vegetable habit in place, I have taken to adding tasty litte dips to the repertoire. When I am forked for time, I whip out a store-bought hummus and give it some love in the form of a dollop of Greek yogurt and a squeeze of lemon. A little dish of organic almond butter is a great stand-by as is pesto which is always in the fridge and can be served as is (check out my recipe for coriander pesto here), or add a dollop of natural yogurt to give it a luxe texture.

When in hard-core mother mode, I turn my hand to one of these little lovelies. Fake a Mother of the Year moment and make a bumper crop to refrigerate for the week ahead.

Serve it up, check their reaction and jump on board the Smug Express – you have to savour these rare moments so enjoy!

Guacamole (via Jamie Oliver)


  • 1 small handful of mixed-colour cherry tomatoes
  • ½-1 fresh red chilli
  • a few sprigs of fresh coriander
  • 1 ripe avocado
  • 1 lime


  • Squeeze a handful of cherry tomatoes onto a board.
  • Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
  • Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin.
  • Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.

Clean & Lean Hummus

(adapted via recipe from Clean & Lean Diet by James Duigan) 

I know it isn’t very clean and lean to crack open a can of chickpeas, but I can’t plan far enough ahead to soak the actual chickies over night.


  • 250g chickpeas
  • 3-5 tablespoons lemon juice, or to taste
  • 1 1/2 tablespoons tahini
  • 2 garlic cloves, crush
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil, plus extra to drizzle later


  • Crack open a chan of chickpeas. Rinse and drain well.
  • Put everyitng into a blender, plus 120ml of water. Blitz until smooth
  • Transfer to a bowl and drizzle with olive oil



  • 1 can of cannelini beans, rinsed and drained
  • 2 cloves garlic – squashed
  • 1 tablespoon coconut oil
  • 3 tablespoons natural yogurt
  • a handful of packed fresh dill chopped finely
  • 3 big generous squirts of fresh lemon juice
  • Sea salt and pepper to taste


  • Pop the lot in a food processor and blend until super smooth.