One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Beetroot Hoummous

— Gluten-Free & Dairy-Free —


1  beetroot
2 Tbsp olive oil
1 Tbsp tahini
salt TT


    1. Peel the beet and chop into medium-sized chunks.  Steam until soft, and a knife pierces the flesh easily.
    2. Transfer the steamed beets to a blender and add olive oil and tahini.  Blend to desired texture.
    3. Salt to taste.
    4. Garnish with fresh parsley (or cilantro) and serve with carrot sticks or plantain chips.

    On completion of cooking school in 2018,
    Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »