1. Bright and beautiful beetroot hummus: In a blender, combine 1 can of drained chickpeas (using a little bit of the brine to help it blend), 1 cup of pickled or cooked beetroot, the juice of 1 lemon, ¼ cup of olive oil and seasoning to taste. Blend until smooth. This dip is perfect for rice cakes and veggie fingers like carrots and cucumber. Pack with: rice cakes, salame Milano and mozzarella rolls, cold-pressed juice and cheese and tomato frittatas.
2. Easy-peasy blueberry smoothie: In a blender, combine 1 frozen banana with 180 g blueberries and half a cup of plain milk, light coconut or almond milk. Blend until smooth and drink up – or pack it in a cooler bottle for lunch. Pack with: raw cacao and date bites, rice cakes, new Woolies chicken frikkadels and strawberries.