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healthfully delicious
real food. real life.
It was going to be Hummus 2 Ways, but then I threw in another way at the last minute, alas, the awkward photos. All three don't appear in the same photo.... They are tasty though! I think I'll go enjoy some hummus now. (Hannah's current favourite food) Simple Hummus
1/2 can chickpeas, rinsed, skins removed 1 tbsp tahini half lemon squeeze vinegar 1-2 tbsp to taste sea salt sprinkle 1-2 cloves garlic, to taste 1 tsp cumin drizzle oil What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. Cheezy Hummus 1/2 can chickpeas, rinsed, skins removed 1/4 cup nutritional yeast 1-2 tbsp vinegar 1/2 lemon squeeze sea salt 1 clove garlic smoked paprika drizzle oil What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. Bonus! Roasted Red Pepper Hummus 1 can of rinsed chickpeas, skins removed 1 roasted red pepper (in the oven or from a jar of roasted red pepper) 2 tbsp tahini 1/2 lemon squeeze sea salt 1 large clove garlic cumin drizzle oil drizzle vinegar What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. We survived Easter. With chocolate. Chocolate macaroons. Sorry tradition. The hidden eggs throughout the house were filled with blueberries, grapes, strawberries and stickers. A delicious morning treat of banana ice cream for breakfast and a chocolate macaroons for chocolatey treats throughout the day. Granola easter bunny is the best! Chocolate Macaroons
Total Time: 10 minutes + time to cool in refrigerator 1/3 cup coconut oil 1 cup coconut sugar 1/2 cup almond milk 1/3 cup cocoa 3 cups oats What to do: 1) Melt coconut oil over low-medium heat. 2) Add sugar and milk. Mix well. 3) Add cocoa and oats. Mix until well incorporated, adding a bit more milk if needed. 4) Scoop by the spoonful onto baking sheet and place in the refrigerator until ready to serve. Enjoy!! Crocuses, 20 degrees forecast, and no windshield defrosting - spring is here or, at least, near. If you take a stroll at any local farm market, spring is most definitely here. The beginnings of delicious veggies are on the menu - shoots! Pea shoots! Kale shoots! Excellent power packed greens that are quite versatile to use. We often blend them up into a pesto, but tonight, we were in the mood for something light and fresh. Salad rolls. Enjoy! Enjoy these tasty rolls as a main, a side, or an appetizer. They pair well with a BBQ dish or a rice dish. We often have them as a side with Pad Thai noodles. I've included a few variations for sauces that we make fresh to go with them to dip. Yummers. Spring Salad Rolls
Total Time: 20 minutes Ingredients: Rice Paper & a bowl of warm water Salad filling: shredded cabbage and carrot, pea shoots, thinly sliced peppers, etc. (anything raw, really. Cucumber, tomato, lettuce, greens, anything!) (But even, you could cook things up, too, I love cooked broccoli or asparagus in there, too, sometimes) Spicy Dressing: -2 tbsp oil (olive or sesame are our favourites) -1 tbsp vinegar (white or rice are our favourites) -1 tbsp maple syrup -1 tbsp water -1 tsp each chilli powder, garlic powder, ginger, powder -1/4 tsp cayenne pepper or hot pepper flakes -dash sea salt/pepper Sweet Dressing: -2 tbsp oil (olive or sesame are our favourites) -1 tbsp vinegar (white or rice are our favourites) -1 tbsp maple syrup -1 tbsp coconut aminos or soy sauce -1 tsp each garlic, ginger powder -dash sea salt/pepper Nutty Dressing: -2 tbsp nut or seed butter (peanut butter or sesame seed butter are our favourites) -1 tbsp vinegar (white or rice are our favourites) -1 tbsp maple syrup -1 tbsp water -t tsp garlic, ginger -1/4 tsp hot pepper flakes -dash sea salt/pepper *Optional: Mix up sauce as is by whisking or shaking in a jar until combined. Or, if you like a thicker sauce, add in 1 tsp. of corn starch and water, and heat over medium heat, story constantly, until it starts to thicken. Remove from heat and serve as dipping sauce. It will stick to the rice paper better this way. What to do: 1) Submerge one sheet of rice paper in warm water with fingertips. 2) In about 30-60 seconds, it should turn soft and pliable. Remove from water and lay on dry towel. Add salad filling to the middle of the wet paper. 3) When the paper becomes sticky, about 30 seconds after laying on the towel, roll one edge around the salad filling, fold in the sides, and roll up until sealed. Place on a plate, uncovered. Continue with the rest of your rolls (We usually eat 2-4 rolls each!), careful not to let them touch once rolled on the plate or they will stick together. 4) Store in fridge, wrapped separately in an airtight package. 5) For Dressing, mix up as is in a bowl by whisking or in a sealed jar by shaking. See note about wanting a thicker sauce* above. |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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