Monday, October 27, 2014

Super Hummus

Super Hummus

I like my hummus spicy and thick so here's how I do it.


(organic is always best and strongly recommened)
1 can BPA free garbanzo beans(Garden of Eden brand), or better yet to soak your own dried beans
2 tbs or more EVOO. I normally use half evoo and half grape seed oil. Any oil you like will certainty work
1/2 clove garlic or more
1/8 cup or so of tahini. I learned that I don't like too much in mine. Most recipes call for 1/4 cup
1/4-1/2 tsp Himalayan salt
juice of 1 lemon
a few tbs of water 
spices of choice for me are:
ancho chili or cayenne pepper
onion powder
I normally don't measure these. Most of them I would say would be about 1/2 tsp but I do go heavy on the pepper and tumeric. You will just have to keep tasting until it becomes to your liking. 

This is a pretty simple recipe. First you want to pulse the garlic in a food processor to make sure its nice and minced. Then add the chickpeas, tahini and lemon juice and pulse more until mixed. Next add all the spices and mix again. You will now need to do the taste test as well as see how you like the texture. You can add more spices and/or water if needed. I also add powdered garlic sometimes too. 

Here is a picture of my Super Hummus on endive. So delicious!

Monday, October 20, 2014

Rainbow Carrot Salad

Rainbow Carrot Salad

This is my spin off of The Ultimate Reset's Lentil Lime Salad. You can find info on the full program here.

I love this salad because its super refreshing and energizing. It is packed with protein & iron and NO fat!

So here's what ya need:

(as always I recommend going organic)
1 cup cooked lentils
1/2 cup shredded raw carrot, I chose the rainbow ones purely for color
1/4 cup thin sliced basil, lemon basil gives it even more kick. You could also try cilantro(original recipe)or mint
1 1/2 tsp toasted sesame oil
2 tbs fresh lime juice, sometimes I use lemon
1/4 tsp ground cumin
dash of ground garlic
dash of Himalayan salt or Bragg's Liquid Aminos

To cook lentils use a ratio of about 3 cups water to 1 cup dry lentils. You will want to rinse and sort for stones, sand beforehand. Boil the water first and then add lentil and simmer with lid on until cooked but still a bit firm. Do not over cook lentils as they easily become mush. Drain lentils and mix with carrots and basil. Add the dry seasonings next and then the wet. Mix well but carefully not to smash the lentils too much. It is best to let sit in fridge to marinate and chill if you can wait for it. I generally make a few servings at a time and eat some before chilling as well. It is certainly better after its chilled least 2 hours and even better over night!

Please let me know how you like this recipe and if you tried any modifications, good or bad. Thank you for your input and I hope you enjoy this delicious nom!

Beautiful purple basil