Roasted Red Pepper Hummus

Recipe Slightly Adapted From: http://ohsheglows.com/2011/09/09/ultra-creamy-red-pepper-hummus-how-to-roast-peppers/

I have made this hummus a few times and it is delicious! I have a couple more hummus recipes to try so if they are successful I will eventually post those recipes too. 

Ingredients:

• 1 garlic clove
• One 14-ounce/400ml can chickpeas (about 1 1/2 cups cooked)
• 3/4 cup roasted red peppers (You can roast your own and peel the skins off - details in the original recipe linked above - or buy a jar of roasted red peppers at the store.)
• 1 1/2 - 3 tsp. diced pimientos, optional (my addition)
• 1/4 cup tahini
• 2 - 5 tablespoons freshly squeezed lemon juice, or to taste - I use 3 Tbsp.
• 2 tablespoons reserved chickpea brine (or water)
• 1 teaspoon fine sea salt, or to taste
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• Extra virgin olive oil, for drizzling, optional
• Smoked paprika, for garnish

Directions:

1. Open the can of chickpeas and spoon off 2 tablespoons of the brine (liquid). Reserve this for the recipe. Now, drain the rest of the can and rinse the chickpeas well.
2. Add the garlic clove into a food processor and process until finely chopped.
3. Add the drained chickpeas, roasted red peppers, tahini, lemon juice, and reserved chickpea brine into the food processor. Process until the hummus is silky smooth. Scrape down as necessary.
4. Now add in salt and cayenne, to taste, and process again until combined.
5. Scoop into a bowl and drizzle with olive oil and garnish with paprika. This hummus will last about 4-5 days in the fridge in a sealed container.

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Delicious and Nutritious Energy Bars

*Several of the family have asked me for this recipe so I thought I'd share here.  Hope your family enjoys them as much as mine does!

Ingredients:
1 cup dates, pitted (I buy mine at Sam's, usually equals 15-16 whole pitted dates)
1 cup raw walnuts (almonds are also good but will need to add another TB of oil)
1/2 cup hemp seeds (I never have these.  I substitute chia seeds and/or ground flaxseed)
1/2 cup sesame seeds
1/4 cup cocoa powder
pinch of sea salt
2 tablespoons coconut oil (melted)  (3 TB if using almonds because they are a drier nut)
1/4 cup Adam's natural peanut butter
1 tablespoon vanilla extract
1/2 cup coconut flakes
1/2 cup dried cherries (optional but good)
1/2 cup dark chocolate chips (optional but good)

Directions:

1.  Combine dates, nuts, seeds/flaxseed, cocoa powder, and sea salt in food processor or strong blender.  Pulse and process all the ingredients together until the texture is coarse.
2.  Add coconut oil, peanut butter, and vanilla.  Pulse again until the mixture reaches a dough-like consistency.  Remove from blender and place in a medium mixing bowl.  Stir in the coconut, cherries, and chocolate chips.  Mix well.
3.  Press into a greased 8 X 11.5 inch baking dish.  Place in freezer for 30 minutes to harden.  Cut into bars and store in an airtight container in the refrigerator for up to 1 week.  (I have usually kept mine in the freezer.)


*I copied this recipe from the Sam's Club magazine, Healthy Living Made Simple.  You can find the original recipe without my changes at http://healthylivingmadesimple.com/recipes/recipe-from-misty/  .   I have included my changes here. 

*This could easily be made into a "clean" recipe if original recipe was used.

Hummus

Recipe Source: Sheri's friend and former coworker, Stacy Greene

Sheri sent me this recipe for hummus a long time ago and I finally got around to trying it. It is DELICIOUS!!!


HUMMUS

Yield: about 4 cups

Ingredients: 

2-16 oz cans garbanzo beans, drained and rinsed (regular or low-sodium)

1 clove garlic, peeled

1/3 cup tahini*

1 tsp salt (regular or seasoned salt both good)

Juice of 1 lemon

1/4 tsp cayenne pepper

1/4 tsp cumin

1/4 tsp black pepper

1/3 cup extra virgin olive oil (adjust amount to liking)

1 handful parsley

3-4 green onions, cut into 1" pieces

Water, as needed (about 1/3 cup)

Directions: 

Place all ingredients in food processor or blender.

Add water as needed to form smooth paste.

Adjust seasonings to taste.

To serve: 

Garnish with chopped peppers, red pepper flakes, cayenne pepper, or minced garlic.

This is good served with fresh vegetables, pita triangles, or a sandwich spread.  It's tasty with peppers, cucumbers, carrots, and broccoli.

*Tahini is a smooth paste made from sesame seeds.  It is usually found by the peanut butter in the grocery store.

Smoothies

I typed up some of our favorite smoothies for mom and thought I'd share them here too just in case others would like them.

Green Smoothie

1 1/2 cups almond milk

1/2 cup of coconut water (I never add this.)

2 leaves lacinato (dark greens) kale, spinach, or Swiss Chard, coarsely chopped

1/4 avocado

1/2 cup  mango chunks

Blend until Smooth.

Mango and Coconut Milk Shake

1 cup mango chunks

1/2 cup pinapple chunks

1 1/2 cups coconut milk

1-2 teaspoons brown rice syrup or stevia, to taste

Blend until smooth.

Blueberry, Carob, and Almond Milk Shake

1 cup blueberries

2 teaspoons raw carob powder, cacao powder, or cocoa*

1 1/2 cups almond milk

1 to 2 teaspoons brown rice syrup or stevia, to taste

1/2 cup ice (I've never use this.)

Blend until smooth.

*Cacao powder is the same thing as cocoa powder, but the raw form is usually called cacao.  It is preferable because it's packed with nutrients, including magnesium, and is high in antioxidants.

 

Energy Shake with Almond Butter and Cardamom

1/4 cup almond butter

1 tsp. ground cardamom (good without this too if you don't have it.)

1 1/2 cups purified water

1 cup frozen peaches

1-2 teaspoons brown rice syrup or stevia, to taste

Blend until smooth

Mango-Lime Salsa

This is our absolute favorite salsa recipe.  We esp. love it on Hawaiian hamburgers, fish or shrimp tacos, or just with chips!

1 ripe mango, pitted, peeled, and diced*
2 plum tomatoes, seeded and diced
1/4 cup red onion, diced
2 scallions, thinly sliced
3/4 cup lossely packed, roughly chopped fresh cilantro
1/4 cup fresh orange juice
2 Tbsp fresh lime juice
1/2 tsp Tabasco sauce
Salt
1 Tbsp oil

In a small bowl, combine the mango, tomatoes, onion, scallions, cilantro, orange and lime juices, and Tabasco.  Toss gently to combine.  Season with salt to taste.  Drizzle with the oil and gently toss again.

*We have replaced the mango with fresh peaches and a mix of fresh pineapple and mandarin oranges.

Morning Glory Muffins

**A mildly sweet, carrot cake-like muffin.  NO REFINED SUGAR (unless it's in your applesauce)!

Source: Mel's Kitchen Cafe (she calls them "Healthy Applesauce Carrot Muffins")

Yield: 12 muffins

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce  (I use homemade bottled applesauce)
• 3/4 cup finely shredded carrots (about 2-3 medium carrots)
• 1/2 cup raisins and/or chopped nuts (optional, but very good..I like raisins in my carrot cake :) )

Directions

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners (or I prefer to just lightly spray a nonstick muffin tin).
2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Make a small well in the center of the dry ingredients and add the butter, honey, applesauce, egg, and vanilla.
4. Stir ingredients together until just combined and there are still some spots of flour remaining.
5. Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
6. Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
7. Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Healthy Oat Muffins (2 varieties)

Mel's Kitchen Cafe's Healthy Applesauce Muffins

Yield: 12 muffins

Ingredients

• 1 cup rolled/old-fashioned oatmeal
• 1 cup unsweetened applesauce  (*I use homemade bottled applesauce)
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted  (*I prefer butter in this recipe)
• 1/3 cup sugar   (*I like to use brown sugar instead, generally only loosely packed)
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional
• walnuts or pecans, chopped (optional)

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in lunches or warm slightly for a snack.   (Good recipe to double because these muffins freeze well.)

Natty's Hearty Oatmeal Muffins

Yield: 12 muffins

Ingredients

• 1 cup buttermilk*
• 1 cup oatmeal
• 1/2 cup brown sugar (dark brown good)
• 1 tsp vanilla
• 1 egg
• 2 TB oil (canola, olive, or coconut; *I have usually used olive oil in this recipe)
• 1/2 cup flour  (whole wheat works well)
• 1/2 cup wheat germ  (*I have replaced a couple TB with ground flaxseed before; I have also substituted oat bran, which seems to work just as well.)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup chocolate chips, raisins, blueberries, bananas, and/or nuts (any additions you want; all optional)  (*My favorite additions are raisins or chocolate chips with walnuts or pecans.)

Directions

1. Mix buttermilk and oatmeal. Let sit for 10-15 minutes to soften oats.
2. Add brown sugar, vanilla, egg, and oil to oatmeal mixture.  Mix well.
3. Add mixed dry ingredients (flour, wheat germ, baking powder, salt, and cinnamon).  Stir until mixed.
4. Let batter sit 10 minutes.  Grease muffin tin. Bake at 400 degrees for 15-20 minutes.  Makes about 12 muffins.

*Can make own buttermilk by pouring 1 TB white vinegar (or lemon juice) in 1 cup measuring cup, filling the rest of the way with milk, pouring into dish, and letting it stand 5 minutes.  Plain yogurt is also supposed to be a good substitute, but I've never tried it in this recipe.

**These recipes are very similar in composition and flavor.  We really like both of them.  :)

Pumpkin & Pecan Granola Bars

*Another granola bar recipe I like.

Adapted from: "Two Peas and Their Pod" and "Brown Eyed Baker"

Yield: 10-12 granola bars

Prep Time: 10 minutes | Bake Time: 40 minutes

3¼ cups traditional rolled oats
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup light brown sugar
½ cup pumpkin puree (canned pumpkin)
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract

½ cup cinnamon chips or chocolate chips
½ cup chopped pecans

1. Preheat oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick spray and set aside.

2. In a large bowl whisk together the oats, pumpkin pie spice, cinnamon, salt and nutmeg. In a medium bowl whisk together the brown sugar, pumpkin, applesauce, honey and vanilla extract until combined and smooth. Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all of the oats are moistened. Stir in the cinnamon chips and pecans.

3. Evenly press the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown. Make sure not to underbake! Remove from the oven and cool on a wire rack. Cut into bars and serve. Leftover bars can be individually wrapped in plastic wrap or stored in an airtight container and kept at room temperature.

*This one has a softer, more baked (because it is) texture than the other one.  The oats absorb some of the moisture when baking so they are softer.  You could probably play with the recipe and omit the sugar if so desired.

Healthy No-Bake Peanut Butter Granola Bars

Healthy, no-bake granola bars with a sweet, crunchy texture.  No refined sugar.

Prep time (including toasting of oats and nuts): 20 minutes
Source: Minimalist Baker

Makes 8-10 bars in a 8X8 pan.

Ingredients:

• 1 cup packed dates, pitted
• 1/4 cup honey (can use maple syrup or agave)
• 1/4 cup peanut butter (recipe recommends creamy, also gave almond butter as variation)
• 1 cup almonds (roasted, unsalted, and loosely chopped)  *Could really use any kind of nuts you wanted
• 1 1/2 cups oatmeal   

*Optional additions: vanilla, dried fruit (such as raisins or banana chips), chocolate chips, coconut, or nuts

Directions:

1. Optional step: toast oatmeal in oven at 350 degrees for 12-15 minutes (I toasted my almonds the same time) or until slightly golden brown.  I prefer the toasted, more nutty flavor, but you can leave them raw if desired. (If you choose to add coconut, I would toast it too.)
2. Put dates in food processor until soft bits remain (about 1 minute). Should be a dough-like consistency (mine formed a ball).
3. Place oats, almonds, dates, and any additional add-ins in bowl and set aside.
4. Warm honey and peanut butter in a small saucepan over low heat until melted and combined (add vanilla if desired (I didn't when I tried recipe)).  Pour mixture over oat mixture and stir well, breaking up dates to disperse throughout.
5. Once thoroughly mixed, pour into a greased 8X8 pan and lightly press down until uniformly flattened.  Set in fridge or freezer for 15-20 minutes to harden.  Cut into 10 bars (fairly small so I'd probably do 8).  Store in airtight container.

Nutritional Information per bar (without additional add-ins and cut into 10 bars):

Calories: 220   Fat: 8 g   Saturated fat: 1 g   Carbohydrates: 31 g   Sugars: 19 g   Fiber: 4 g   Protein: 6 g

*As you can see, these bars are "healthy" but are in no way low calorie.  Since I LOVE peanut butter and anything granola-ish, I could easily eat this whole pan myself :)  These are tasty, little energy bars.