Sun Dried Tomato Hummus

I don’t know about you guys, but when its real hot out, I’m not in the mood for a huge meal that is gonna make me feel even more sluggish than the scalding temperatures already does. I want something light, maybe crispy, certainly cold and often times utensil free.

Eating with my hands means less dish washing and its more acceptable for me to lick my fingers in the process.

I know ya’ll understand how great that is.

Summed up, summertime is a time for snacks. But chips leave little more than cheese powder on your fingertips and cellulite on the back of your thighs. No thanks.

I want a snack I can come back to throughout the day.

Wait, isn’t that quintessentially a snack is? Oh nevermind, you get the point.

So what is the best gosh darn snack? HUMMUS

Not just plain hummus (delicious as that may be), but sun dried tomato hummus.

Remember when I made RAW Hummus? Well, the basic recipe is pretty much the same.

Seriously, one of the quickest recipes out there

What you’ll need:

2 cans ckickpeas (garbanzo beans)

Liquid from 1 can of beans

1/4 cup olive oil

1/4 cup of sun dried tomato oil OR just 1/2 cup of olive oil

1/3 cup sun dried tomato, minced (or put through a food processor)

3 cloves garlic

Salt

Pepper

What to do with it:

Here’s where it get’s real tricky

1. Put everything in a food processor or blender

2. Turn on

I know, this is a super complicated recipe, I apologize.

Paired with some toasted whole wheat pita triangles, you got yourself a most wonderful summer snack!

Advertisements

Orecchiette with Broccoli and Goat Cheese

Good morning!

Happy St. Patrick’s Day!

I am excited for today because:

1. I am Irish

2. I turned 21 a few months ago, so now I can finally enjoy the glory of today…GREEN BEER, YES PLEASE!

3. Green is my favorite color, though surprisingly despite my abundance of green paraphernalia, I barely have any green clothes.

4. Even though I work today, I’m off at 5, giving me ample time to celebrate

5. If all other plans fall through, I live 3 blocks away from an Irish bar that I know will be a good place to get down.

6. As silly as it sounds, today marks a year and a half since Matt and I started dating, so if nothing else, I will drink to that!

I thought that in spirit of today I would give you a sort of green recipe that I tried yesterday with my friends Sohini and Kati.

One of my favorite cooking magazines, Saveur, posted an article preaching the wonders and versatility of goat cheese – as if the world didn’t already know!

No matter, I promptly sent the link to Sohini, who loved it and insisted we cook all of the recipes, so I headed over to her house to start cooking up a goat cheese feast.

Ok, so there’s like 20 recipes and there was only 3 who would be eating, so we toned it down to 2, a savory and a sweet goat cheese application.

More on the sweet later.

For the savory, we settled on a Orecchiette Salad, which we altered slightly from the original.

Our recipe goes as follows:

16 oz Orecchiette Pasta

12 oz Broccoli, sliced thin and blanched

12 oz Heirloom Cherry Tomatoes

8 cloves of peeled garlic, sauteed until golden brown

Zest of 1 lemon

Moderately sized handful of red pepper chili flakes

5 oz. Goat Cheese, or more, at room temp

A drizzle of olive oil

I love the color variants heirloom tomatoes provide!

The assembly is simple,

Boil orecchiette in lightly salted water until slighty al dente

Blanch broccoli in boiling water and then shock in an ice bath to keep their bright color

Halve cherry tomatoes

In a large pot saute garlic until golden then add chili flakes

Incorporate pasta, broccoli, and tomatoes into pot

Drizzle with olive oil and zest lemon

Mix together

Top with small dabs of goat cheese

Allow the cheese to soften and then stir together

This may be one of my new favorite pasta salads. The goat cheese acts as a fabulous sauce and works well with the lemon zest and chili flakes. This is the perfect summer picnic salad or side dish at a BBQ because its so bright and flavorful! The best part about this pasta salad? Its just as tasty hot or cold! (I’m eating the cold leftovers this very moment)!

Us girls ate it as our entree, but we were also making a delicious goat cheese dessert, so we wanted to keep dinner light.

For a a little more protein some roughly chopped walnuts and/or grilled chicken would be GREAT in this!

Well, I am off to celebrate a very jolly Saint Patty’s Day! Everyone have a wonderful evening and be safe!

RAW Food Challenge Day 4

I’ve made it to the halfway point!

Wahooo! Yippee! Yaahaaa!

I woke up a little late so I drew inspiration for my breakfast and lunch from the blogger who gave me the idea to do this Raw Food Challenge in the first place. Her blog is awesome, it’s one of my favorites right now!

Breakfast: Banana Almond Butter Roll Up (AB&B Roll Up)

This took about 3 minutes to make and just about as long to gobble down, its a sweet little play on a PB&J roll up, ‘cept I used Almond Butter (AB) and (&) Banana (B) rolled up in a red chard leaf.

So easy, you see?

My breakfast went a little something like this

Because I was running a little late, I was eating super fast. Raw nut butters tend to be a little drier, and therefore stickier on your tongue, than processed nut butters. Red chard leaves stick reallll well to nut butter. That being said, there I was trying to eat as quickly as possibly, not chewing as much as I should cause I was doing some last minute reading for class. All of a sudden, I swallowed a big bite and started to choke because some almond butter was left on my tongue and a piece of chard leaf stuck to it. I freaked out trying to cough it up and ended up having to fish it out with my finger.

This was not the best way to begin my morning.

So please, to anyone who tries this, chew your chard thoroughly and be careful.

On a much lighter note, it was raining again today so I threw on my favorite leather ankle boots, a nice long sleeve shirt, and my heaviest coat.

Off to school with my lunch in my bag!

Lunch: Apple, Raisin, and Pecan Pie in a Jar

It is well established in my family that my grandma is the best baker around. Every holiday season she whips out phenomenal, in a crust. You name it, she can make it taste unbelievably good inside a pie.

My favorites:

Strawberry Rhubarb

Pumpkin

and her Pecan Pie

The pecan pie took a few years to grow on me, but now that it has, I can’t get enough. So really, its a blessing to my waistline that my grandma only makes them once or twice a year.

The blogger who inspired my breakfast inspired me once again for lunch. Pie in a Jar.

But it was my grandma who inspired the pie filling

 

Here’s the rundown on layering:

1/4 cup of raw oats

3 small handfuls of pecans

1/4 cup raisins

1/2 tsp. Agave Nectar, optional

1/2 of a Granny Smith apple

1/4 cup of raw oats

1/2 tsp. Cinnamon

1/2 tsp. All-Spice

1 cup of Raw Almond Milk

Let it sit in the jar for 4 hours to soften the oats, pecans, and raisins

I made it in the morning and kept it in my purse and flipped it over after about 2 hours so that the oats on top could soak

I ate it while sitting on the floor waiting for my afternoon class and it was all I could do to not scream out in joy at how good this was!

This is a recipe I will carry with me long after this challenge. It is a GREAT meal to travel around with because it’s all contained.

Just remember to pack a spoon!

Dinner: Corn and ‘Cado Salad with a Creamy Cilantro Dressing

I know there is controversy over corn because of GMOs ect ect

But today, I don’t care.

I was craving it. BAD.

I started constructing a salad around it because a cob of corn was a $1 at the corner produce market. A dollar!

Along with the corn, I chopped up some:

Red Onion

Red Bell Pepper

Grape Tomato

Avocado

I was about to add some cilantro in there, but then I thought, wait! what am I gonna do about dressing?! Why don’t I make a gorgeous green dressing with it?

Despite my almond milk, I’ve been craving something creamy, especially in the dressing area so I put the salad on hold to make a nice creamy cilantro dressing.

It went a little something like this:

1 cup of Sunflower Seeds, soaked (I soaked them for an hour, but you should do it for longer)

1/3 cup Olive Oil

1/2 cup Cilantro

1 Tbs Himalayan Pink Salt

3 cloves of Garlic

1 Tbs. Cumin

1 cup of water

Yes, I poured olive oil straight on my counter.

Oh the things I do for you all.

I blended that all together in my food processor, tasted it, and determined it was missing something.

But what?

A hint of citrus, that’s what

So I used 1 tiny lime that I had, plus the juice of half a lemon. It’s your choice of which citrus/exactly how much. I like my stuff real bright and fresh, so I was heavy handed.

I am really a fan of beautifully shaded green dressings

Finally, my dish was complete.

A little fresh cracked black pepper and it was ready!

(I added the dressing on after cause I thought the salad was just so beautiful!)

Today. my energy level was pretty high. I felt really good and productive. The on and off rain couldn’t hold this girl down! I think I also feel great because this challenge is all downhill from here. While it’s been a lot of fun so far, it’s also been mentally draining trying to think of filling, healthy, and nutritiously satisfying meals that are all raw.

Do any of you have some good raw recipes I could try on days 5, 6, and 7? I’d love to hear them!

RAW Food Challenge Day 2

Hello all!

Today is Day 2 on my raw food journey, I’m jazzed!

I woke up at 7 this morning feeling great, just a little tired since it was 7 and I went to bed late (pretty much the story of my life).

I made a tasty batch of Almond Milk with the almonds I’ve been soaking and was so captivated by the taste I decided to build my breakfast around that!

This is what my almond milk looked like before I strained it

Since I’m not a breakfast person, I wanted something that wouldn’t feel too breakfast like, something that I like eating any time of the day. Then it hit me, a smoothie!

Breakfast: Banana and Two Nut Smoothie

This recipe is great cause it takes literally 5 minutes and is so simple!

This smoothie consists of

2 Frozen Bananas (or fresh bananas, and then include ice. I used frozen to kill 2 birds with 1 stone)

1/2 cup Raw Peanut Butter

2 cups Raw Almond Milk

1/4 cup of Raw Almond Meal, optional (I did this to get a little more texture and protein)

I love the color banana skins turn when they’ve been frozen, its the perfect mustard yellow!

The one thing I hate about frozen bananas with the skin still on is what a pain in the butt it is to take frozen skin off!

Toss those 3 (or 4, if you include the Almond Meal) ingredients into the blender and let it run for a minute or so

Then pour it into a glass and enjoy!

Lunch: Kale and Good Stuff Salad with Sweet and Seedy Apple Cider Vinegar Dressing

Tuesdays are my long day at school, so I decided to buy lunch on campus. We have a salad bar that I frequent about 2 times a week, so I know they have a nice selection of produce to eat. The one thing I was worried about was the dressing situation.

Def haven’t seen anything raw in that department. So I made my own and packed it in a tiny 1 oz glass jar this morning.

My recipe is not exact but roughly it goes like this:

2 parts raw, unfiltered Apple Cider Vinegar

2 parts Cold Pressed Olive Oil

1 part Agave Nectar

1 part Chia Seeds

Mix together in a bowl, adjust quantities if needed, and put in glass jar for transportation

As I was packing up my dressing, I started thinking about all the things I could have on my salad today; corn, green beans, carrots, peas, edamame, chickpeas, raisins, sunflower seeds…and then I realized NONE OF THAT IS RAW! The place on campus blanches all the veggies, the raisins are probably not sun dried, and the sunflower seeds are toasted.

SHOOT.

So I hurried my butt up and threw together a salad. Here’s how it went:

Started with some Kale then added:

Diced Cucumber I had leftover from yesterday’s lunch

Clover Sprouts

Blueberries

Halved Grape Tomatoes

Broccoli Florets

Mushrooms

Avocado, lots and lots of avocado

And a big handful of Raw Hulled Hemp Seeds

I inhaled this, that’s how good it was. I eat every single one of these things raw all the time so it just made sense to make them into an awesome salad!

Snack: Sliced Watermelon and Kombucha

Breakfast this morning seriously filled me up, so I didn’t even need to eat my snack until the interim between lunch and dinner, and even then I wouldn’t have classified myself as starving. Protein early in the morning is the way to go.

Sidenote: I will be drinking a Kombucha everyday with my snack, because I like them, they are raw, they are good for you, but mostly ’cause they were on sale at the market, $5 for 2, when normally they are $4 each.

Today I went with GT’s Trilogy, which has a nice pungent gingery taste

I had half of that baby watermelon left over from yesterday as well, so I sliced it up to go along with my drink.

Dinner: Fiesta Stuffed Bell Peppers

Growing up, my mom used to make these amazing stuffed peppers that I crave to this day. She would take a bell pepper; red, orange, yellow, or green and fill them with a mixture of beans, rice, onions, corn, and ground beef or turkey, all of which was cooked in a slightly spicy sauce. She would top with a generous amount of shredded cheese and then put them in a deep skillet with a couple inches of water and let the steam slightly cook the bell pepper which simultaneously melted the cheese.

That was my inspiration for dinner tonight.

I found these adorable tiny orange bell peppers at my corner market for only 59 cents!

I cut the tops off of them and cleaned out their guts

Then I stuffed it in layers, starting with some raw garlic hummus I made

After the hummus went:

Green Onions

Sprouts

then some homemade Pico de Gallo

I made my Pico de Gallo with:

Grape Tomatoes

Cilantro

Red Onion

Lime Juice

The best part about the stuffed peppers my mom makes is the melted cheese on top. One of the hardest parts about going raw is not eating cheese, since I love it so much.

I was sorely craving some cheese on top when I remembered…Nutritional Yeast! It’s known for its cheesy flavor! A few of my friends reminded me that it’s raw so I bought some a few days ago. A healthy sprinkling of that on top, and my fiesta peppers were finished!

Today’s meals were great and minus the prep work of the almond milk and hummus, the construction of my each one took less than 20 minutes. Having the extra protein this morning certainly made me feel more alert, however, my lack of sleep caused my body to ache all over. I’m gonna head to bed soon and get a proper nights rest to circumvent feeling like this tomorrow!

My goodnight questions to you are, what are some of your favorite hummus flavors? And how do you use nutritional yeast?

Raw Hummus

I’ve gotta say, after a few days of practice from my raw food challenge, I’ve really gotten into all the things you can actually do with just raw foods!

Sometimes, it’s just the prep work that kills me.

Like for this recipe for raw hummus.

I had to soak dried chickpeas over night

Then let them soak at room temperature for another 3 days.

I wanted my hummus to be bursting with flavor so I thought I’d spice it up, literally

Olive oil is a must, I love garlic, and Cumin may just be the best spice ever.

Seriously.

My boyfriend, Matt, swears by it and pretty much puts it on everything.

Broken down, the recipe looks like this:

3 cups soaked Chickpeas

1/4 cup of soaking water

1/2 cup of Cold Pressed Olive Oil

2 handfuls of peeled garlic cloves (or as much or as little as you like)

1 Tbs. Ground Cumin

Salt to taste

Pop that all in your food processor and let it blend everything for a few minutes

Voila!

I’ll be honest, soaked raw chickpeas and cooked chickpeas taste WAY different. I admit I much prefer them cooked, but hey, raw is better for you, and the raw version is pretty delicious once you stop trying to compare it to the cooked version. Just a little crunchier and almost nuttier tasting. The garlic and the cumin were excellent flavor partners and the olive oil helped to smooth everything out.