Testing a new breakfast addition today – bring in the yogurt! I love yogurt, but dairy hasn’t been my friend, I’m discovering. Crossing my fingers. Discovered a really interesting hummus recipe. Since I’m slightly reactive to chickpea hummus (need to retest in a few weeks), this is a chickpea-less version shared by Lyn-Genet. Hemp seeds have been a great discovery in themselves. They pack 11 g of protein per 3 tbsp and are also great for iron, magnesium, potassium and zinc. Hemp Seed Hummus 1/3 cup hemp seeds 1 med/large zucchini, chopped 1 head roasted garlic or ¼ cup lemon garlic sauce (another Plan recipe) 1 tbsp olive oil 2 tbsp sunflower seeds 2 tbsp lemon juice 1/8 tsp sea salt 1/8 cup of water (I found that it’s better to add this at the end, and only if your hummus is too thick for your taste) Optional: sriricha hot sauce, curry powder, etc. Blend all ingredients in a blender or food processor. Makes 6 - 8 servings. To roast garlic, cut top off of garlic head, drizzle with olive oil, and bake at 300 F for 50 minutes. Do this in STONEWARE of course.
Posted on: Tue, 06 Aug 2013 14:28:23 +0000
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