Welcome to this week’s update of the HBC Cookbook! Our #hbloggers have been busy cooking up some delicious recipes which we just can’t wait to share with you! We’ve got roasted aubergine topped with a homemade rhubarb salsa (yes, rhubarb!), a warming black bean and squash one pot, as well as healing turmeric hummus, avocado zoodles and an allergen-friendly pizza crust. All recipes are created and tested by you, our wonderful community of health bloggers.  If you want to be in with a chance of being featured on the HBC Cookbook, post your recipes in the Recipe Sharing group.

Roasted Aubergine with Rhubarb Salsa: Eat My Thoughts#

“The rhubarb is taking over! So I am cramming rhubarb into whatever I can. Breakfasts, lunches, dinners, desserts. Sweet dishes. Savoury dishes.  And today is the day of the rhubarb salsa. It kind of sounds like it shouldn’t work, but it does. I can safely say that I have never used onions and strawberries together before either. But trust me…! So arm yourself with some rhubarb! And let’s begin.” Read more…

Black bean and Butternut Squash Pot: Leisha Mulvey Fitimg_88731

“It’s time for Wednesday’s Weekly recipe and it’s another one of my one pot dinners. BLACK BEAN & BUTTERNUT DISH a vegetarian dinner which meat could be added to. Great for batch cooking and freezing, great for entertaining and an all round winner!” Read more…

Zoodles dressed with Avocado, Basil & Mint: Eighty 20 NutritionDSC_6342-1-686x1024

“My first spiralizer was given to me as a gift, and has got to be one of my favourite gifts, because it totally opened my eyes to the world of spiralizing.  I have since progressed onto a bigger one that has more chopping options, but hands down my best blade is still the spiralizer.  My initial one was the handheld type, where you insert the zucchini and wind as if you are sharpening a pencil.”Read more…

Turmeric Hummus with Baked Sweet Potato: Meghna’sbaked-sweeet-potato-and-turmeric-hummus-3

“Being an Indian, turmeric or haldi has dominated almost every meal that I have had growing up. It is used in Indian cooking, to colour, to spice to cleanse. My Mangalorean roots means that we also use the turmeric leaves to flavour our desserts! My Maharashtrian mother in law uses turmeric as a base to all her cooking and would be lost without it! When I was little, turmeric was mixed with hot milk and given to me when I had a cough and cold.” Read more…

Allergen-friendly Pizza Crust: Hankering for HealthyIMG_0451-2

“I am bringing to you today a pizza crust that is healthy, allergen friendly, easy to make, and tastes and feels just as good as a gluten filled, traditional base. How great is that right? If you haven’t had pizza in awhile due to dietary restrictions, guess what? Pizza is back on the menu baby! I have created the only pizza crust you’ll ever need, it’s firm but soft with a bit of crunch at the crust, tasty and not made of cauliflower or other weird ingredients.” Read more…