Monday 27th April 2020

Inspiration for the Season:

Recipes to boost your Immune System During Challenging Times

Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!

You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.


Roasted garlic and butternut squash hummus with goat’s cheese

From How Sweet Eats
The base of this hummus is made of butternut squash, which creates a sweet, light dip that is complemented by two sweet and aromatic roasted garlic bulbs.

Serves 4-6


Organic Ingredients

A small/medium butternut squash (700-900g)
4 tbsp olive oil, plus extra to rub on the squash and garlic and to serve
2 garlic bulbs – about 25-30 cloves
Lemon zest from ½ lemon and a generous squeeze of juice
2 tbsp tahini
10 sprigs of fresh thyme, leaves torn from stems
A handful of flat-leaf parsley, finely chopped (Parsley is a super ‘herb’ – nutrient dense)
50g creamy goat’s cheese
Salt (Himalayan or good quality sea salt) and black pepper



1 Preheat oven to 200C/400F/gas mark 6. Cut the butternut squash in half and remove the seeds. Rub it with olive oil and a pinch of salt and pepper. Bake in the oven for 45-60 minutes, depending on size.

2 Split the garlic into individual cloves but keep the peel on. Rub them with a little olive oil and bake for around 20-25 minutes beside the squash. Keep an eye on the garlic cloves – they should be tender and golden, not hard and burned.

3 When everything is done, scoop out the flesh of the butternut squash and peel the garlic cloves. Place both in a blender and add the lemon zest and juice and tahini. Pulse until the garlic and squash are well combined. Transfer to a bowl.

4 Add half the chopped parsley and season to taste with salt and pepper.

5 Serve with crumbled goat’s cheese, a splash of olive oil and the rest of the fresh herbs scattered on top.

Recipe supplied by Josephine Malene Kofod,

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