I always think that dips are a perfect choice for parties: they're relaxed and informal to eat; they're easy to scale up and make in large quantities; and they're served cold so you can just put them on the snack table and forget about them. Probably most importantly, they are very quick to make, which is a huge bonus for those of use who don't take huge pleasure in rolling tens and tens of individual filo pastry parcels!

Homous is a steadfast favourite of vegans and non-vegans alike so you will rarely get anyone complaining about the basic recipe, but this variation on the classic makes it a touch more special (not to mention beautiful to look at!) I always think that you can make quite a striking looking platter with dips as well, combined with a variety of colourful vegetable sticks, crackers, breads or crisps, depending on what you like to dunk in to them! I would thoroughly recommend using a blender for this too; even a high-end food processor won't be able to get the smooth, creamy consistency that you want for this dip. The one downside for this recipe is that it doesn't keep brilliantly, so you will want to make it the day before, or the day of, the event that you're serving it.

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Recipe
1 can (240g) cooked chickpeas
250g raw beetroot
75g tahini
50g extra virgin olive oil
50g water (from the chickpea can or fresh water)
Zest (1.25 tbsp) and juice (50ml) of 1 large lemon
2 large (13g) garlic cloves
1.5 tsp salt
3/4 tsp ground black pepper

Instructions
Scrub the beetroot (no need to peel) and chop in to slightly more manageable chunks for the blender.
Place in to the blender, along with all the other ingredients, and process until completely smooth. That's it!
Garnish with parsley, sesame seeds or anything else you feel like!

As you might have read recently in the Cambridge News (read article here), Camyoga are teaming up with Woodlands Surgery on Bateman Street to offer Mindfulness sessions to the general public. After GPs at the surgery tried Mindfulness with Camyoga they simply had to get behind these sessions and offer their support. The first session, an Introduction to Mindfulness workshop, costs just £20 and is open to everyone. Click here to find out more and to book your place.

This week we met up with Dr Emma Tiffin, of Woodlands Surgery, to ask her a few questions about her experiences of mindfulness. Here's what she had to say!

1. Hi Emma! How long have you worked for NHS?

23 years.

2. What is the surgery's main aim and what makes it so special compared to other surgeries?

To promote the health and wellbeing of all our patients and our local community. We have a beautiful, spacious new building which enables us to host an extended range of health and wellbeing service.

3. Why offer Mindfulness in surgery?

We believe that the mental health of our patients is as important as their physical health and that both influence each other. We see the effects of the pressure of modern life and value therapeutic strategies based on relaxation and dealing with stress.

4. How do you keep fit?

Yoga, gardening, using stairs instead of the lift at work, smiling and maintaining a positive attitude!

5. What's the biggest challenge of surgery?

Increased workload, more demands on the health service, shrinking financial NHS pot

6. What do you think is the biggest misconception general public have about GP's?

During the working day (averages 11 hours probably for most of us) and between clinics, GPs are relaxing, playing golf!

Actually we are catching up on administration (hospital letters, blood test results, home visits, phoning patients to answer queries etc) and having to run a business (GPs are independent contractors, ie. mini businesses that have to be financially viable.

7. Based on your experience, what are the 2 main potential benefits of doing Mindfulness?

Managing personal stress during the working day better. This facilitates better team working and a positive attitude with others.

8. If you didn't work for NHS where would your dream job be?

The NHS is my dream job, I live, breathe, sleep medicine. However I am also enjoying my regular radio slot on BBC Radio Cambridgeshire and being a PR girl!

9. Tell us in 1 sentence 2 simple things the general public can do to help them maintain good health.

Think positive, eat a balanced diet.

Click here to find out more about Camyoga's Introduction to Mindfulness Workshop at Woodlands.

1) How long have you been vegan and what inspired the change?

LEANNE: Just over a year and a half. I did a 21 day vegan detox designed by Sharon Gannon, just before I did the Jivamukti Teacher training and I felt amazing after (it was pretty challenging over the 21 days though). During the Jivamukti Teacher training you eat strict vegan diet and I decided to carry on from there. Ethically and morally, it didn't make sense to go back. As Jivamukti students and teachers we are very pro animal rights, and speaking up for the voiceless animals we will often talk about vegan diet in class.

2) As a yoga teacher you probably have a high energy lifestyle, do you find that your veganism supports that?

LEANNE: Yes, totally, I have more energy now than I used to when I ate meat and even dairy, to an extent (I've been veggie since 2011) and my digestion works properly now, plus I get a well balanced diet.

3) Do you ever crave meat or dairy products?

LEANNE : No I don't crave meat or dairy but I do miss Cheese, I use to eat ALOT, probably too much, cheese, whenever you go out to eat the veggie option is usually covered with cheese which is not ideal. However, I couldn't go back to eating meat or dairy and I don't feel the need too. There are really good alternatives on the market, if you look for them. I know some people say "why would you eat something that looks like meat but isn't meat" and I think if it supports you in your way of life then why not? I often have Linda McCartney vegan sausages with mash and veg, when I feel the need for something hearty.

4) How do your friends and family react to your veganism?

LEANNE: Hmmm tricky one..!! I think people struggle with change sometimes, to start with it was quite tough..but 2 Christmas's on as a vegan my friends and family are beginning to understand it a bit more. I think the not understanding is more of a challenge than anything, veganism isn't widely promoted therefore people don't really know what it is. I'm often asked what I can/cant eat as  vegan..my standard response is Vegan's eat vegetables! I think it has been harder for them to adjust than me but that's because they dont have the same yogic belief system as me (not that you have to be yogi to be vegan) but now they know what I can/cant eat and how to modify dinner for me they are cool, if all else fails I provide my own vegan goods when I visit. On the other hand, some of my friends like to see it as a challenge and enjoy cooking a vegan meal.

5) What is your favourite vegan treat?

LEANNE - I have two - dark chocolate, ive always got a bar in the fridge and Swedish Glace Ice cream, its soooo good you cant tell its soya and you can get it in most supermarkets now.

Leanne Jones teaches Jivamukti at Camyoga. Click here to view her classes.

Blend Happy - Our Favourite Smoothie Recipes

Bored of your blender? Need a little liquid inspiration? Here are some of our staff's favourite juice and smoothie recipes to get your creative juices (sorry, couldn't resist) flowing! Got your own recommendation? Post it below on the comments section.

Louise's Turbo Breakfast Booster Nothing beats a Monday morning meeting fuelled by Louise's legendary turbo booster smoothies. Satisfyingly substantial and also totally vegan!

1/2  banana

1/2 avocado or some mango

1 tsp maca powder

1 tbsp hemp protein

1 tbsp chia seeds

1 tbsp coconut oil

1 tsb baobub powder (optional)

2 tsps goji berries

2 tsps peanut butter (optional)

water or koko coconut milk to mix

Luca's Better Than Coffee Choco Banana Shake

"My favourite smoothie recipe which I have for breakfast as its better than coffee! Or after running as a post workout protein shake."

1/2 tbsp hemp protein powder

2 dates, pitted and pureed

2 tbsp  raw almond butter

1 tbsp flaxseed oil

1 cup coconut milk

1/2 tbsp raw cacao powder

1 frozen banana

Rachael's Rosewater & Almond Lassi

"Not technically a smoothie, but deserves a mention. I like it a bit on the thick side, but you can adjust yogurt/water ratio to suit. Use decent quality rosewater-  there are a few shops on Mill Road where you'll find this, it's not expensive. "

3/4 cup natural yogurt

1/4 cup water

couple of ice cubes

small handful roasted almonds or dessicated coconut, if you're feeling fancy

pinch of ground cardamom

honey or agave, to taste

Sam's Easy Lazy Smoothie "Aim is lazy smoothie post workout. Is also great as a meal replacement. Rice protein is more digestible than hemp. Coconut milk is high in a type of fat that your body converts to energy. Really important this is organic."

Coconut milk - mixture of the juice and 2-3 tsp of the cream

1 tsp powdered wheat grass

1 tbsp brown rice protein

Half a banana

Becky's Twisted Green Goddess "My fave is a green goddess juice with a twist - made with melon instead of apple with a bit of ginger. Or a summer peach and apricot (which i think is made with a little apple and orange juice)."

cucumber

celery

big handful of spinach

melon chunks

The GOOD cafe sells a wide range of smoothies and juices. Pre-order yours before class to quench that post-yoga thirst!

Sam's Gluten Free Umami Muffin Recipe

Sam has finally been persuaded to part with her top secret , rather legendary umami muffin recipe! Not only are these gluten free, they're packed full of nutrients and will fill you up too! They make a wonderfully satisfying snack or can be served as part of a meal. Enjoy them with salad and chutney, as we do here in the GOOD cafe, or with soup, as a great alternative to bread!

Makes 12

2ooml milk

25g margarine

200g spinach puree

250g gluten free flour

2 tbsp baking powder

1 tsp bicarbonate of soda

250g cheddar

75g savoury seed mix

1 egg

250g sundried tomatoes, chopped

300g  olives, chopped

Method

Preheat oven to Gas Mark 5. In a pan, gently heat the spinach, margarine and milk until the margarine is melted. Set aside to cool.

Mix dry ingredients, cheddar and seed mix in a bowl, setting aside a handful of cheddar and seeds for sprinkling on top.

Add all ingredients together and mix well. Divide mixture between 12 muffin cases and sprinkle each with a little cheddar and seed mix. Bake in the oven for approximately 30mins. Enjoy warm or cold!

Love Your Liver: Get Juicing!

It's so easy to overindulge during the festive period, what with the inevitable feasting, drinking and chilling out on the sofa rather than getting outside for some fresh air and exercise. Treats are important - a little of what you fancy really does do you good - but a lot of what you fancy can start to take its toll on sensitive livers.

The liver performs many functions, from storing energy and supporting the immune system, to detoxifying the blood and assisting digestion. When it gets a bit clogged up - a common January ailment - we can experience fatigue, slugishness, irritability and even symptoms of depression.

Raw fruit and vegetables are an amazing tool for cleansing your liver - eat fresh and organic for maximum benefits. Here are our top juicing ingredient tips for liver health this January:

Green Veg: broccoli, spinach, kale

Healthy fats: avocado, coconut, seeds, nuts and extra virgin olive oil

Fruit: Apples, lemons, limes, grapefruit

Alliums: garlic, onion, leek

In addition to juicing, be sure to cut down on caffeine, alcohol and dairy products. Simple!

To help you take care of your liver this January, we're offering BUY ONE GET ONE FREE juices to all of our Gold Members this January!

~ Leafy Greens: Kale, spinach, arugula, Swiss chard, and especially dandelion greens purify the blood and stimulate the liver to produce it’s cleansing enzymes. Dandelion root makes a great liver-cleansing tea. Though not exactly leafy, asparagus and artichoke deserve special mention for their liver-supporting properties.

~ Alliums: Garlic, onion, and leek are powerful liver cleansers. Chop raw garlic finely, squeeze lemon juice over it, and let it sit for at least 30 minutes to prevent potential damage to the digestive tract.

~ Fruit: Apples for their pectin, which binds to heavy metals and draws them out of the body; and lemon, lime, grapefruit, and other citrus fruits for their cleansing properties and vitamin C content.

~ Chlorophyll: Spirulina, chlorella, and the super dark greens.

~ Curcumin: Turmeric, cayenne, and ginger.

~ Brassicas: Broccoli, cabbage, Brussels sprouts, and cauliflower. Especially broccoli sprouts which are particularly high in liver cleansing micronutrients.

~ Healthy Fats: Avocados and cold-pressed extra virgin organic olive (in moderation) help the body produce the liver-supporting HDL (“good”) cholesterol. Walnuts and ground flax seeds are helpful, too.

- See more at: http://www.myhealthylivingcoach.com/cleanse-your-liver-with-raw-foods/#!

The liver is one of the most important and multi-talented organs in the body. It performs more than 5,000 functions, including detoxifying the blood, creating proteins from amino acids, storing energy, supporting the immune system, and assisting digestion. It is the main filtering organ of the body, and all blood flows through it at some point. - See more at: http://www.myhealthylivingcoach.com/cleanse-your-liver-with-raw-foods/#!