Sunday, March 4, 2012
I don't know about you, but I get frustrated that almost all of the hummus in any of the stores I go to, including natural health food stores and Whole Foods, is not organic. The good news about this is that it is really easy to make your own hummus.
You can use canned garbanzo beans, which are already cooked, or you can make your own. It's fun to do this because then you can have some left over to eat later on salad or however you like them.
Hummus is made with a set of ingredients, but tastes differently based upon the amounts of each that you use. Basically, you have to taste it as you go to get the taste that you like.
Garbanzo Beans, cooked (boil in water for about 1 1/2 hours after soaking for a few hours), or canned - around a cup or two
Sesame Tahini - usually around 1 - 2 tablespoons
Fresh lemon juice - start with half a lemon and then adjust to taste
use some of the garbanzo bean water to make sure there's enough liquid for blending
Blend all ingredients in a blender until smoothe. You may have to stop and wipe the sides a few times. Make sure to use just enough liquid to blend, but not too much to make it watery.
Hummus is great as a dip for veggies or chips or on a sandwich or wrap.
Posted by J. Carlin at 11:00 AM
I had this beautiful, fresh organic asparagus and I wasn't sure what to do with it. I saw a nice recipe online for asparagus with pasta, but I didn't want to eat the grains, so I decided to turn all of my asparagus into green pasta! It was absolutely delicious! Just steam the asparagus until it's soft, then add ingredients like you would for pasta:
fresh garlic, minced, or chopped up into small pieces
and I added some mozzarella Daiya, too
I've been on a kick lately of making dishes with coconut milk and then adding yummy spices. I used to love eating at Indian restaurants, but now that I eat almost strictly organic and I don't eat any dairy, I have had to figure out how to bring those yummy flavors into my own kitchen. I don't have a specific recipe, but here are the ingredients I use:
1 can of organic coconut milk
organic broccoli and/or green beans - as much as you want
1 can of organic kidney beans
2 cloves of fresh garlic
a few sprinkles of coconut sugar
Put some sprinkles of these spices in to your liking:
Pour the coconut milk into a pan and then add other ingredients, simmering until veggies are cooked and spices are blended. Trust your nose to tell you when the ingredients are just right. One of these days I'll get some measurements of how I like it.
These were soooo good! I couldn't wait to make them when I saw this recipe posted by Wendy Polisi on her site Cooking Quinoa: http://www.cookingquinoa.net/baked-veggie-quinoa-patties
I did discover that sprouted quinoa tastes a lot better and feels easier to digest than unsprouted, too.
These patties were great with ketchup!