Recipes

LEMON GARLIC HUMMUS

Lemon Garlic Hummus
  • 3 cups cooked organic garbanzo beans
  • ½ cup raw organic sesame tahini
  • ¼ cup fresh lemon juice (about one lemon)
  • 4 cloves garlic, peeled
  • ¼ tsp. Real Salt or Michelle's Low Salt Seasoning
  • ½ tsp. ground cumin
  • 1-2 Tbsp. flax or olive oil

Soak 1½ cups of garbanzo beans in six cups of pure water overnight or all day. Drain the beans. Place them in a saucepan and cover them with pure water by about one inch. Bring the beans to a boil, reduce heat, cover and simmer for one hour or until tender. Drain the beans in a colander over a large bowl or glass measuring cup, reserving the cooking water. Allow the beans to cool while combining the lemon juice, garlic cloves, tahini, salt and cumin in a blender or food processor. Blend until smooth. Add 3 cups of the slightly cooled beans. Blend again until smooth, adding a few tablespoons of cooking water to make the hummus the preferred texture. Slowly pour the flax or olive oil into the blender or processor while processing. The hummus will thicken slightly when refrigerated so make it a little thinner than desired, using the cooking water or pure water. Chill completely and serve with raw vegetables.

NOTE: Tahini is sesame seed butter. Most health food stores carry it. Try to find raw tahini for the most health benefits.

You may use less or no oil if desired. A small amount of oil provides a creamier texture. Most packaged hummus products contain processed, toxic oils and other unhealthy additives.

Beans may be prepared ahead of time and frozen in three cup batches with some of the cooking water. This makes it easy to prepare hummus without cooking the beans each time.

FRESH MEXICAN SALSA

Fresh Mexican Salsa
  • 8 medium organic tomatoes, washed and chopped
  • ¾ cup scallions, chopped or cut with kitchen shears
  • ½ cup red onion, chopped
  • 1 large red, yellow or green bell pepper, washed and diced
  • 4 cloves garlic, minced
  • 2 small jalapeno or chili peppers, chopped (seeds in for hotter salsa)
  • 1½ Tbsp. fresh lime juice
  • 1 Tbsp. organic raw apple cider vinegar (like Bragg's)
  • 2 tsp. chili powder (or less for mild)
  • 2 tsp. ground cumin
  • 1 Tbsp. fresh oregano or 1 tsp. dried oregano
  • 1 tsp. Real Salt or Michelle's Low Salt Seasoning
  • Fresh ground organic black pepper (to taste)

Chop the tomatoes. If desired, puree half of them in a food processor or blender for a saucier salsa. Combine all of the ingredients in a glass bowl and mix well. Chill before serving. Leftover salsa keeps well for several days in the refrigerator.

NOTE: Fresh, homemade salsa is the healthiest choice and is easy when tomatoes are in season. Adjust the spiciness by adding more or less hot peppers and be sure to remove all seeds for less spicy salsa.

When it is necessary to select a prepared salsa, make sure it is organic, does not contain sugar or MSG by any of their names or other toxic additives.

CREAMY TAPIOCA DESSERT, 3-4 servings

Creamy Tapioca Dessert
  • ½ cup small pearl tapioca (Bob's Red Mill makes one)
  • 2/3 cups raw cashew milk or almond milk, divided
  • ¼ tsp. KAL Pure Stevia Extract Powder (to taste)
  • ¼ cup raw honey or agave nectar
  • 1½ tsp. vanilla
  • 2 cups organic berries of choice (optional)

Place the tapioca and two cups of milk into a saucepan and heat it on very low heat. Stir it every five minutes for 50 minutes. It will be very think and the tapioca will eventually become translucent. While it is cooking on low, mix the remaining 2/3 cup of milk with the honey or agave nectar, vanilla and stevia. When the tapioca is cooked, remove it from the heat and add the remaining milk mixture slowly, stirring as it is added. Cool for ten minutes. Layer part of each serving into glass parfait cups and chill until it is set up enough to add part of the berries. Add remaining tapioca and more berries, layering it however desired. Refrigerate until chilled and serve.

NOTE: This is one of the few tapioca recipes that contains no egg. It makes a pretty presentation. Double or triple recipe and layer it in a large trifle bowl with various fruit for use with large groups. It makes a pretty presentation. See photo.