Ode to Thins
The Rude Health Thins are great for dunking in hummus, slathering with peanut butter or snaffling bare naked, straight from the pack. But the fun doesn't have to stop there. At Rude Health HQ the Thins have provided an accompaniment to numerous lunches and it's fair to say, we're hooked. Paired with chunks of soft avocado, smoked makerel pate, leftover curries and hearty soups or just when you need a little something extra.
2. Heat a saucepan big enough for all the veg and add a splash of oil. Fry the mustard seeds, cumin, turmeric, ginger for half a minute.
3. Reduce the heat and add the mustard powder, flour and a splash of vinegar and stir into a paste. Add the sugar, then gradually add the remaining vinegar and 100ml water, stirring into a smooth paste and simmer for 2 minutes.
4. Remove the pan from the heat. Drain the vegetables and rinse with cold water. Carefully stir the vegetables into the spicy sauce.
5. Pour the mixture into sterilised jars and seal the lids tightly. Leave for at least two weeks before opening.
Until next time...
To show just how versatile these tasty little Thins can be, I decided to share with you my top five Thins-inspired recipes...
1. Thins with Goats Cheese & Piccalilli
Veg, No Nuts, Wheat Free, Gluten Free
60 mins plus overnight prep.
Ingredients
1 Cauliflower, cut into small florets
2 Courgettes, diced
1 Carrot, diced
1 handful of small silver-skinned onions, peeled and halved
1 handful of Green beans, cut into short lengths
(adjust veg quantities to your liking)
2 handfuls of Sea salt
3 heaped tablespoons flour
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp English mustard powder
400 ml cider vinegar
1 tsp ground ginger
1 tbsp mustard seeds
Method
1. Place all the vegetables in a bowl, add the salt and cover with water. Leave overnight, covered with a plate.
2. Heat a saucepan big enough for all the veg and add a splash of oil. Fry the mustard seeds, cumin, turmeric, ginger for half a minute.
3. Reduce the heat and add the mustard powder, flour and a splash of vinegar and stir into a paste. Add the sugar, then gradually add the remaining vinegar and 100ml water, stirring into a smooth paste and simmer for 2 minutes.
4. Remove the pan from the heat. Drain the vegetables and rinse with cold water. Carefully stir the vegetables into the spicy sauce.
5. Pour the mixture into sterilised jars and seal the lids tightly. Leave for at least two weeks before opening.
2. Oaty Thins with Cream Cheese & Salsa
Veg, No Nuts
15 mins
Ingredients
4 tomatoes, chopped
1 red onion, finely chopped
1 tbsp jalapeño peppers from a jar, drained and finely chopped
2 garlic cloves, crushed
1 small bunch of coriander, roughly chopped
1 lime
Method
1. Stir all the ingredients together in a medium bowl with some seasoning.
2. Serve at room temperature with Rude Health Oaty Thins.
2. Serve at room temperature with Rude Health Oaty Thins.
3. Corn Thins with Guacamole and Salsa
Veg, Wheat Free, Dairy Free, Nut Free, Gluten Free
10 mins
Ingredients
1 Large tomato
3 Ripe avocados
1 Lime
Handful of chopped coriander
1 Small red onion, finely chopped
1 Red chilli, de-seeded and finely chopped
Method
1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados and use a spoon to scoop out the flesh into the bowl with the tomato.
2. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. Scatter with the coriander and then serve with Rude Health Corn Thins.
4. Rice Thins with Honey Spiced Figs and Greek Yoghurt
Veg, No Nuts, Wheat Free, Gluten Free
15 mins
Ingredients
3 tbsp Honey
4 Figs, quartered
1/2 tsp Cinnamon
1/2 tsp Ginger
150g Greek Yoghurt
Method
1. Pour the honey and spices and figs into a small bowl and sit over a pan of simmering water over. Stir to blend the spices and heat for 1-2 minutes until honey is warm and syrupy.
2. Top the Rice Thins with a dollop of greek yoghurt, figs and a drizzle of honey. Serve immediately.
5. Multigrain Thins with grilled Halloumi, Aubergine and Pepper.
Veg, No Nuts, Wheat Free, Gluten Free
15 mins
Ingredients
2 tbsp Extra Virgin Olive oil
1/2 Aubergine cut into round slices
1 Pepper, cut into strips
1 block Halloumi, cut into thick slices
Pinch of sea salt
Rude Health Multigrain Thins
Rude Health Multigrain Thins
Method
1. Add a dash of olive oil to a non stick frying pan and gently fry the pepper strips for 5-10 minutes. In a large bowl toss the aubergines in olive oil, sea salt and a little water.
2. Add the aubergine rounds to a large pan and fry until golden brown on either side. Set aside on a plate and cover with kitchen towel.
3. Add a dash of oil to the large pan and arrange the halloumi slices in the pan. Fry for around 30 seconds on either side or until they start to turn golden brown.
4. Arrange the peppers, aubergine and halloumi in stacks on Multigrain thins and enjoy!
Feeling Thins-inspired? Got some recipes you would like to share? Send them to us on FB, Twitter or to hello@rudehealth.com for your chance to feature on our new recipe page.
Until next time...
