There's no loss of hummus recipes out there, but it's hard to find a good one. This is my favorite-clean and simple flavors.
In a high-speed blender or food processor, add the following:
1 cans garbanzo beans, drained
1/4 cup good extra-virgin olive oil
Juice from 1 lemon
2 cloves of garlic, roughly chopped
A pinch of cumin
1 teaspoon sea salt, or to taste
Blend away! Serve with pita chips, carrots, celery, bell peppers, tomatoes, etc.
All of my kids love this dish. Its flavorful and loaded with cancer-fighting spices, without a lot of heat.
2 tablespoons olive oil
4 cloves of garlic, chopped
1-2 fresh red chilies, chopped
2 small handfuls of curry leaves
1½ teaspoons black mustard seeds
1 teaspoon fenugreek
1 teaspoon turmeric
1 teaspoon curry powder
1 lb potatoes
2 tablespoons unsalted butter
2 onions
1 thumb-sized piece of ginger, minced
1 can light coconut milk
1 bag frozen spinach, defrosted
1 lemon, juice and rind
2 ripe tomatoes, chopped
1 lb fresh or frozen wild fish, such as cod or salmon, fillets or pieces.
Roughly chop the potatoes and boil in salted water until fork tender. Drain most of the water, reserving some of the potato water for desired consistency. Mash potatoes, add butter, sea salt and pepper to taste. Add some potato water as needed. Set the mashed potatoes aside.
Heat a frying pan over medium-low heat. Add the olive oil followed by the garlic and chilies. Sauté while stirring for about 30 seconds. Add the curry leaves, mustard seeds, fenugreek, turmeric, and curry powder and sauté for 5 minutes. Next, add the onions and ginger and sauté another 5-10 minutes, until the onions are soft. Turn off the heat now.
Squeeze the spinach to get most of the water out then add to the onion and spice mixture in the pan. Stir in the coconut milk, lemon juice, and lemon zest. Add sea salt and pepper to taste. Transfer to a nice high-sided baking dish (9 x 13) and spread out evenly over the bottom. Scatter the chopped tomatoes over. Now place the fish or pieces of fish evenly over the tomatoes. Spread the mashed potatoes on top. If desired, dot the top of the mashed potatoes with butter.
Bake in a preheated 350 degree oven for about 30 minutes or until golden brown and bubbling.
Enjoy!
Serves 4
1/2 fresh pineapple, cubed
1 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 big spoonful raw honey
2-3 cups pineapple-coconut juice
Blend away! Add juice as needed for the right consistency.
This refreshing water is a great way to wake yourself up, clean your body, and feel great!
To a pitcher of water, add:
1/2 cucumber, sliced
1/2 lemon, sliced thin
1/2 lime, sliced thin
1/2 grapefruit, quartered
This is actually a simple, tasty meal that is fun and requires only a little bit of effort.
For the fajita filling
1 large or 2 medium onions
3 red and/or yellow bell peppers (no green-these are just unripe red bells)
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1/2 tsp paprika
Sea salt, to taste
Fresh ground black pepper, to taste
To prepare, heat a large sauté pan over medium-high heat. Add a bit of olive oil to the pan. Add all ingredients. Stir to sauté for just a few minutes. You want the veggies to still have a crunch to them, not to be soggy and limp. Transfer to a serving platter.
For the Cilantro Lime Sour Cream
1 cup sour cream
Juice from 1 lime (2 if not very juicy)
1/2 cup cilantro, stems and leaves, chopped
Mix well and set aside.
1 pkg. large flour tortillas
Fresh Salsa or chopped tomato
Cilantro Lime Sour Cream
Guacamole
For assembly
Warm the tortillas slightly, if desired.
Place everything out in separate bowls and let everyone make their own fajitas with desired toppings.
Serves 4
2 bananas
1/2 cup frozen strawberries
1/2 cup frozen raspberries
1/2 cup frozen blackberries
1/2 cup frozen blueberries
2 cups pineapple-coconut juice
Blend in a high-speed blender.
Makes a big bowl
3 lbs Yukon Gold or red potatoes
1 1/2 cups Vegenaise or mayo
Juice of 2 lemons
1/2 cup dill or sweet pickles, chopped
2 tsp dill, fresh or dried
2 celery stalks, diced
1/2 cup red onion, minced
1/2 cup chives, minced
Sea salt, to taste (at least 2 tsp)
Fresh ground black pepper, to taste
Smoked paprika for serving
Chop the potatoes and put in a pot. Cover with water and bring to a boil. Simmer until just tender, about 15 minutes. Drain and let cool to room temperature.
In a large bowl, mix together all remaining ingredients. Add potatoes. Mix. Sprinkle with the smoked paprika. Chill in the refrigerator until ready to serve.
