Recipes as easy as 1-2-3

Hummus, Yes, No, Maybe

I don't like peas, beans, any bean, I don't like food touching, I don't eat soup, actually anything blended, you do know somebody could just drop a finger in there and blend it for extra flavour.
Now Hummus is all that in one, its basically a pea, with the texture of a bean, it's a whole lot of things touching, blended like soup with the colouring of a human finger.
I don't eat Hummus, until Christmas last year, my aunt brought a home-made one over. Needless to say I was starving (proves if we stranded on an island I would probably eat you) so I tried some and I ended up eating the whole bowl.
Now since then I have tried numerous Hummus versions and well its a pea with the texture of a bean and some even smelled like a rotting human finger.
So here's the recipe to the only Hummus I will eat, write it down and when you have forgotten my description of Hummus and human fingers, make it, I promise, it's good and I'm told it's healthy.

Hummus Recipe

1 Tin Chickpeas drained1 Tablespoon Tahini50ml Olive Oil80ml Lemon juice (put a little more in)Salt and Garlic to taste1 Teaspoon Toasted Cumin Seeds (called Jeera in Indian spices)
Totally blend until ultra smooth (can add a bit of water if needs be)Oh blend with love and prayer that the texture isn't bean like, bleh, I hate that.

Amaze-fest smoothie

So I started the Well I am challenge a few weeks ago. Lets not go into the depths of how I am doing but I am eating a lot healthier than I was and have cut out nearly 90% of the junk I normally eat. So it's a start in the right direction. One thing I am loving are the smoothies, I'm not a breakfast person so having a fruit smoothie works and this one I can't get enough of. It's going to sound weird and gross but it's like drinking cake batter but 100% healthy cake batter.

We calling it the Amaze-fest

1/2 cup raw oats (you can soak it over night in fat free milk so it's soft)
1/2 cup vanilla yogurt (I use Woolworths Fat-free)
1 Grated apple
1 Banana
Cinnamon to taste

See simple, quick and tasty!!!

Roasted Garlic and Rosemary Pumpkin Hummus

Since being diagnosed with Insulin Resistance I have tried a few things out and Hummus is something I'm allowed and is something I have actually learned to love. This is a different spin on the traditional Hummus but it is divine!

Try it out for your pre-dinner snacks with veggies or crisps.

INGREDIENTS

• 1-2 cloves roasted garlic (see #1)

• 2 tablespoons olive oil

• 2 tablespoons water

• 1 can chickpeas, drained and rinsed

• ⅔ cup pumpkin puree

• 1 tablespoon maple syrup or honey

• ½ teaspoon finely minced fresh rosemary (more to taste)

• salt to taste
  

INSTRUCTIONS

1. To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal. Bam.
2. Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).
3. Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.

Love from Bear

P.S I got the recipe from Pinch of Yum