Category: Anti-Inflammatory (Page 1 of 7)

What We Eat: A Peek at Our Weekly Menu

I’ve had people ask time and time again what a typical week of eating looks like for me and Bill. Every week is different, but I thought I’d give you a glimpse of what last week and the upcoming week consisted of for our meals.

I tend to make a combination of my own recipes from this blog and often look to the Nourishing Meals Cookbook, The Undiet CookbookForks Over Knives: The Cookbook or one of Rebecca Katz’s many healing cookbooks, with a recent focus on The Longevity Kitchen Cookbook

We pretty much follow Michael Pollan’s advice to “Eat food, not too much, mostly plants.” Sometimes I’m a little off on the “not too much” part, if I’m being completely honest, but we prioritize eating real food made from ingredients we recognize and can pronounce. The vast majority of what we eat, especially for me, consists of plant-based foods like veggies, fruit, beans, grains, nuts and seeds, and we load up on herbs and spices for flavor. I do eat some animal proteins a couple of times a week, usually wild caught fish or pasture-raised chicken or eggs.

My husband Bill’s German heritage demands a higher animal protein ratio than what I eat. He just feels better eating a bit more of it than me! That’s why I’m such a huge advocate of listening to your body and paying attention to what gives you energy and what takes it away. I encourage you to experiment with different foods to see which ones make you feel best. For more on my philosophy around food and eating, check out this recent post.

Okay, now let’s get back to the food. Want to know what a week of breakfast, lunch and dinner looks like for us? Check out the list below!

Breakfast

Because I’m on a healing foods protocol through my nutritionist, as I’m restoring my body from Epstein-Barr Virus, I’m not eating certain things that Bill eats on a regular basis, like eggs. He loves making breakfast and puts in a lot of work each morning. A typical breakfast for him consists of roasted sweet potatoes, sautéed onions and tomatoes or peppers, and an egg, usually served on or with a Swapple, which is one of my favorite freezer staples as well. We also like Bilinski’s casing-free, real food chicken sausage, especially the kale balsamic version!

I usually have a smoothie because it’s the easiest way to pack a lot of goodness into one glass (or smoothie bowl!). I’ve been opting for blueberries as my main fruit because of how antioxidant-packed they are. I alternate which fats I use, including coconut butter, chia seeds, flax seeds, hemp seeds and avocado. I usually throw in a handful of baby spinach or baby kale and round out everything with a scoop of protein powder or an extra sprinkle of hemp seeds.

I’ll have to share the smoothie I’ve been making lately, so you have the recipe, but this Blueberry Blast Smoothie is pretty similar!

I absolutely LOVE the Oat Berry Yogurt Muffin recipe from the Forks Over Knives Cookbook and have been serving that with Trader Joe’s mixed nut butter. I also tried the Detoxinista’s Vegan Almond Flour Banana Bread. It’s RICH and pretty hearty, since it’s made with almonds as the base, but I really liked the flavors!

Lunch & Dinner

To be honest, lunch and dinner don’t look that different for us. I almost always have a big salad for lunch as my base and often serve up leftovers from dinner for lunch because it makes things easier and saves us time. I’m a big advocate of making grain or salad bowls, which basically consists of throwing together some cooked and raw veggies (focus on leafy greens!), some source of protein (usually beans), something crunchy like nuts or seeds, and a grain like quinoa or brown rice if I’m making a grain bowl. I top it all off with a dressing and toss everything together.

As much as I love to cook, sometimes I need something nourishing when I haven’t planned ahead and packed. When I’m on the go, some of my favorite places to hit up are Stall11 at RHouse, sweetgreen, Harmony Bakery, the Naked Lunch Cafe, and Whole Foods Market hot bar and salad bar. I link to all of those places and others in my healthy foodie dining guide to Baltimore.

Here’s what we’ve been cooking up lately!

That’s a look at some of what we’ve been cooking up in our kitchen lately. We stick with some of our favorite familiar staples and try a few new ones here and there.

How about you? What’s on your menu? Try anything new lately? Feel free to share in the comments below! I love trying new recipes 🙂

Mediterranean Spring Salad with Easy Avocado Dressing

As someone who used to hate salads and didn’t eat them until midway through college, I’ve come to love them and enjoy them as a regular part of my meals. What I love about salads is how many nutrients and colors you can mix together at one time and how versatile they are!

I tend to put my salads together based on whatever I happen to have in the fridge at the time. I start with a base of greens, add in chopped or shredded veggies, toss in some source of protein, and add something crunchy like nuts or seeds…or in this case – crunchy Mediterranean veggie patties!

Most veggie burgers I’ve tried have been pretty nasty and full of ingredients that I wouldn’t find in my pantry, so I stayed away from them for most of my life.

That was true until I tried Hilary’s Eat Well Burgers at the Natural Products Expo in Baltimore in 2015.

I’ve been a huge fan ever since, and we always have them stocked in our freezer. What I love about these burgers is that they are free from gluten, dairy, soy, nuts, and eggs, and they are made with real food ingredients – nothing weird. Oh, and their taste and texture are SO good! I’ve even heard someone describe them as a healthier hush puppy.

They have a bunch of different varieties of burgers, including the following: Root Veggie, Hemp & Greens, Adzuki Bean, Kimchi, Curry, Spicy Thai, Black Bean, and the “World’s Best Veggie Burger” Original flavor, which is their best seller. We buy them at MOMs Organic Market and Wegmans. To find where they are sold near you, click the Find It Here Link beneath the product on this page.

The dressing came to be when I opened my fridge and saw an avocado and a lemon and decided to put them together to see what would happen. It was a success!

This salad is packed with anti-inflammatory, nourishing, plant-powered ingredients and is full of flavor and a variety of textures to keep your taste buds and your tummy happy 🙂

Mediterranean Spring Salad with Avocado Dressing

Servings: 2

Ingredients

Salad
6 cups leafy greens (I used a greens and radicchio blend)
1 cup shredded carrots
1/4 cup sundried tomatoes, chopped
1/2 cup broccoli or other sprouts
1 small handful fresh basil, chopped
1 cup cooked chickpeas, drained and rinsed
6 mini Hilary’s Eat Well Mediterranean veggie burger patties, cooked according to package instructions

Dressing
1 garlic clove, peeled and chopped
Flesh of 1 avocado
1.5 tablespoons lemon juice
3 tablespoons water
1/4 tsp plus a pinch sea salt
Fresh black pepper, to taste

Directions
1. Toss all salad ingredients together in a bowl and set aside, except burgers.
2. In a mini food processor, pulse the garlic until finely minced then add remaining dressing ingredients and process until smooth. You may have to scrape down the sides and repeat. Alternatively, you can try to mash the avocado and whisk ingredients in a small mixing bowl by hand, but it won’t be as smooth.
3. Toss dressing with salad (it’ll be thick) and top with veggie burgers. Feel free to chop them up to the size of croutons!

3 Beautiful Smoothie Bowl Recipes to Try

I’ve been a fan of smoothies for years because of how many nutrients you can pack into one meal. But I’ve also noticed something you may find to be true as well.

I tend to drink them fast. Like, under two minutes fast.

That’s a lot of food entering your stomach at an unnaturally fast rate, which can lead to things like bloating, gas, indigestion, and overeating. You can drink fruits and vegetables at a rate of about two cups per minute when you get them through a smoothie. This can undermine your body’s capacity to recognize that you’re full because the body needs about 20 minutes to register that you’re satiated once you start eating.

So, what’s one idea for slowing down your smoothie drinking pace?

Put it in a bowl!

Yup, make a smoothie bowl.

It’s not that complicated either. All you’re really doing is using slightly less liquid (1/4-1/2 cup less than usual), so you end up with a thicker consistency that can be poured into a bowl instead of into a glass. It’s also important to use thickening ingredients like chia seeds, avocado, frozen banana, soaked raw cashews, and even peeled zucchini to reach your desired consistency.

Now, I do have a few words of caution and something you’ll want to keep in mind when going this route. Smoothie bowls are often topped with heaps of granola, honey, maple syrup, nuts, a whole banana, etc., which makes for a pretty picture. But, on top of all of the ingredients that are already in a smoothie, this can be overkill, so use your toppings sparingly. Try not to overdo it. Notice how your body feels and adjust accordingly! Less is more 🙂

Check out the three smoothie bowl recipes below that I’ve previously posted on my instagram page. If you’re looking for even more smoothie bowl inspiration, here is a list of nine smoothie bowls from Greatist and 11 from Buzzfeed!

Berry Good Smoothie Bowl 

Ingredients

1 tsp flax seeds or flax meal
2 teaspoons hemp seeds
2 teaspoons chia seeds
1 teaspoon coconut butter (optional but tasty!)
1 teaspoon vanilla powder or extract
1/2 tsp raw honey
1 cup baby spinach
1-1.5 cups almond milk (start with one cup for a thicker bowl)
1 cup frozen blueberries
1/2 cup frozen raspberries

Directions: Blend all ingredients, except the berries, in a high-speed blender for about 15-20 seconds. Then, add berries and blend until smooth, adding additional almond milk, as needed, until it reaches your desired thickness. Pour into a bowl and top with additional berries and a sprinkle of hemp seeds.

Shrek Smoothie Bowl

Ingredients

1/2 cup frozen mango
1/2 cup frozen pineapple
1 tsp fresh ginger root
1 tablespoon fresh lime juice
1/2 small avocado
1 cup baby spinach
1 scoop unflavored protein powder (I like Vital Proteins and Bulletproof Collagen Protein because they are flavorless!)
1/2 tsp raw honey
1-1.5 cups water (start with 1 cup and add more as needed)

Directions: Blend everything together until you reach a smooth, thick consistency. Pour into bowl, sprinkle with shredded coconut, and serve with a spoon!

Berry Chocolate Smoothie Bowl

Ingredients

1 cup frozen mixed berries (strawberries and raspberries)
2 tablespoons chia seeds
1.5 tablespoons raw cacao powder
1/2 tsp vanilla extract
1 Medjool date, pitted
1 scoop unflavored protein powder (I used Vital Proteins)

1 – 1.5 cups dairy-free milk (start with 1 cup and add more 1/4 cup at a time)

Directions: Put everything in a blender and blend for about a minute or until smooth. Pour into bowl and sprinkle with goji berries and cacao nibs.

So, what about you? Are you a fan of smoothie bowls? Do you have any favorite recipes? Feel free to share them below!

Simple Vegetable & Chickpea Soup

Nothing hits the spot on a cold winter day like a warm and cozy bowl of soup. This recipe has quickly become one of our favorites and is one we’ll be making again soon.

About five years ago, I was trying to get to the bottom of years of acid reflux, frequent colds and congestion and seasonal bronchitis, so I removed certain foods from my diet for about 10 days. It was during that time and in the months that followed, that I discovered dairy products to be the #1 trigger of my sinus and respiratory issues. Once I removed dairy, my health issues practically disappeared.

It was amazing.

I had been learning about the health benefits of food for years at that point. But I never realized how connected my diet was to why I got sick so often and wasn’t feeling my best.

Since that time, I’ve continued to “clean up” my diet with the goal of feeling as good as possible as often as possible. I take supplements and probiotics to repair and restore my health after taking years of antibiotics and acid reducers. In addition, I’ve found that foods containing gluten trigger me as well, so I steer clear of them.

For the past few weeks, I’ve been taking my body through an experiment. It’s kind of like an investigation to better understand why I’ve been feeling a little “off” for the past few months. Because I wanted to get to the root of what my body is trying to tell me, I’ve been following the protocol in the book The Elimination Diet. It’s written by renowned nutritionist, Tom Malterre, and his wife, Ali Segersten, who also authored the Nourishing Meals cookbook.

One of the recipes I tried was for a simple vegetable soup. I used the concept behind the soup as my guide and created my own version of it, which I’m sharing with you today.

It’s full of nourishing, calming, anti-inflammatory ingredients that promote healing and a sense of warmth and comfort. It makes enough to feed 8-10 people, so we like to make it at the beginning of the week to take care of 4-5 meals for both of us. You can enjoy it for breakfast, lunch or dinner, and serving it with a few hunks of avocado on top is especially delicious!

Veggie Lover Chickpea Soup

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 cups celery, chopped
2 cups carrots, chopped
2 cups cremini mushrooms, chopped
2 cups sweet potatoes, peeled and chopped
2 (15-ounce) cans garbanzo beans, drained and rinsed
1 tablespoon fresh thyme OR 1 tsp dried thyme
8 cups sodium-free vegetable broth (check out my super EASY recipe here)
3 cups kale, destemmed and chopped
1/2 cup parsley, chopped
2 teaspoons Herbamare OR 1 tsp sea salt
Freshly ground black pepper, to taste

Directions

  1. Heat the oil in a 4 to 6-quart pot over medium heat. Add the onion and saute for about 5 minutes.
  2. Add the remaining chopped vegetables, beans, thyme (if you have it) and vegetable stock. Cover and simmer for 20-25 minutes or until vegetables are tender.
  3. Add kale, parsley, salt and pepper, and simmer for 5 more minutes.

This soup serves about 8-10 people.

We store it in glass mason jars. If you are going to freeze it, leave about 2 inches of room at the top of the jar to allow for expansion in the freezer.

The Easiest Kale Salad Ever

I’ve been making this salad recipe for OVER FIVE YEARS and can’t believe I’ve never shared this recipe with all of you before!

It’s the simplest recipe and the first way I ever tried eating kale.

If you’ve ever been turned off to eating kale because it tasted bitter or was difficult to chew, give this recipe a try. I bet it will change your mind!

Most of us don’t crave salads this time of year because the weather has gotten colder for many of us. As a result, we tend to be drawn to more warming, grounding foods like soups, stews and chilis. Because I tend to eat seasonally, I’m more apt to saute or steam green veggies or throw them into soups, stews, or frittatas instead of having cold salads everyday.

When I do want a salad, I opt for heartier greens like kale, Swiss chard, or peppery arugula in my salads instead of lighter, more watery greens like romaine or Bibb lettuce.

Another benefit to eating a salad like this in the winter is that it is packed with immune-boosting ingredients. Since 70% of our immune system is located in and around our digestive system, what we eat really does matter!

  • Kale is a cruciferous vegetable, which have antiviral and antibacterial effects. Their pungent, bitter flavors are health-promoting and detoxifying.
  • Lemons have antiviral and antimicrobial activity
  • Garlic may help the immune system function better during times of need such as in cancer
  • Chickpeas are packed with protein and fiber that keep us feeling full and our blood sugar balanced, which helps keep inflammation at bay

Not only is this salad loaded with ingredients to keep your immune system strong, but it will stay fresh in the fridge for at least two days! Check out the recipe below, and feel free to change it up by adding your favorite toppings.

Easiest Kale Salad Ever

Ingredients

1 bunch curly kale, stems removed and leaves torn into pieces
Juice from 1 lemon
2 tablespoons extra virgin olive oil
A few pinches of coarse sea salt
Fresh black pepper, to taste
1 clove garlic, minced

Optional add-ins
2-3 tablespoons nutritional yeast
1 can chickpeas, drained and rinsed
1/4 cup sunflower seeds

Directions

  1. In a large bowl, massage lemon juice, olive oil, salt, pepper and garlic into kale leaves with your hands until they start to turn dark green and shrink by about 1/3 in size. If you’re using nutritional yeast, toss it in with the greens. Store salad in fridge for about 30 minutes to allow lemon juice to break down bitterness in greens.
  2. Add chickpeas and sunflower seeds and enjoy!

Simply Sautéed Mushrooms {& Cauliflower Mash}

Jenna, one of the participants from a recent cooking class I taught about healing foods, had this to say about today’s recipe:

Everyone in my family thought the cauliflower mash was potatoes!!!! They were super creamy.”

Jenna is in high school but is going to be doing big things in the healing foods space in the coming years, as she pursues studies in nutrition in college. Keep your eye out for her!

rachel-jennaI’ve shared the base of this recipe before in this post for Roasted Garlic Cauliflower Mash but put a new spin on it by topping it with mushrooms, a food often used as a stand-in for meat because of their chewy texture.

Mushrooms are immune-boosting, cancer-fighting powerhouses and don’t get nearly enough love in our kitchens and on our plates.

mushrooms-solo

I hated mushrooms for most of my life because I was too grossed out by what they looked like to even be open to trying them. Now, I’m a big fan, whether they are chopped up in a soup or stew, roasted, or served sautéed like they are in this dish.

You can serve this up as a Thanksgiving side dish. It’s a great way to upgrade your plate without sacrificing flavor. With a whole head of roasted garlic and a tablespoon of fresh thyme in the potatoes along with a generous sprinkling of oregano on the mushrooms, no one will complain that this dish lacks flavor.

Next step? Come up with a sauce to top it off 🙂

mushroom-mash-angle mushrooms-mash-closeup

Simply Sautéed Mushrooms 

Ingredients

1 (8-ounce) package cremini (baby Portobello) mushrooms, wiped clean and sliced
2 tablespoons avocado oil, coconut oil, or extra virgin olive oil
1/2 tsp sea salt
Black pepper, to taste
1⁄2 tsp dried oregano

Directions

  1. Heat oil in a large skillet over medium high heat until oil shimmers.
  2. Add mushrooms to pan, evenly coating them with oil. Spread into a single layer and let cook for 5-6 minutes.
  3. Add salt and pepper, stir and cook 5-6 minute more, until mushrooms begin to brown and soften. Toss with oregano and serve.

Serve as a side dish or on top of some roasted garlic cauliflower mash.

Shredded Brussels Sprouts Salad with Walnuts

Isn’t fall food the best?

What’s not to like?

Soups, stews, chilis, squash, apples, Thanksgiving, and

Brussels sprouts!brussels-salad-closeup

I’ve always liked certain vegetables that other kids didn’t like, including Brussels sprouts, but I think the Parmesan cheese shower I coated them with as a kid helped hide the taste. I think I liked the taste of the cheese…not so much the bitter taste of the overcooked Brussels sprouts.

Brussels sprouts get a bad rap because most of us have only ever eaten them steamed or boiled to death, which releases all of the not so pleasant smells most of us associate with Brussels sprouts.

BUT it doesn’t have to be that way? Brussels sprouts don’t have to be awful.

They can be incredibly delicious, especially when roasted, sautéed, or prepared raw, which is what we’re doing for today’s recipe. I first served this dish at a Healing Foods cooking class I taught in Baltimore recently, and it was a hit.

healing-foods-group

It gave me an excuse to use the food processor, which I demo’d on a Facebook live video. Using a food processor is SO MUCH FASTER and more efficient than chopping things like Brussels sprouts by hand.

The brand I recommend and have had the most success with is Cuisinart. I have an 11-cup style and a 14-cup style, and the 11-cup is sufficient for most things I do on a daily basis. You can find the best deals on their food processors on Amazon.

Brussels sprouts are in the cruciferous veggie family, which includes all-stars like broccoli, cauliflower, cabbage, arugula, collard greens and kale.

The compounds in Brussels sprouts help activate cancer-fighting enzyme systems in your body and support detoxification (cleaning out the gunk). Upping your intake of these mini cabbages can also help reduce inflammation and your risk of chronic diseases like heart disease and cancer.

If you’ve always been a Brussels sprouts hater or skeptic, I encourage you to give this recipe a try. Serve it up to family and friends – I bet they’ll never know they’re eating Brussels sprouts!

brussels-salad-whole-platebrussels-salad-angle

Shredded Brussels Sprouts Salad with Walnuts

Ingredients

1 pound Brussels sprouts, ends trimmed
1/4 cup lemon juice (about 1.5 lemons)
Zest from 1/2 lemon
1/2 tsp coarse sea salt
1 tsp Dijon mustard
1 tsp 100% pure maple syrup
1 clove garlic, peeled and grated or finely minced
1 shallot, finely chopped
1/4 tsp black pepper
1/3 cup extra virgin olive oil
1/3 cup walnuts, lightly toasted and chopped
1/4 cup naturally sweetened cranberries (optional)

Directions
1. Working in small batches, place brussels sprouts in feed tube of processor fitted with shredding blade. Pour shredded Brussels sprouts into large bowl.

2. Whisk dressing ingredients (lemon juice through black pepper) together starting with the lemon juice, streaming in the olive oil last. Toss with brussels sprouts to coat evenly. Add more dressing if needed. To soften Brussels sprouts, refrigerate salad at least 30 minutes.

3. Top with walnuts and dried cranberries.

This salad will hold up well for a few days in the fridge 🙂

Do you have any favorite Brussels sprouts recipes? Feel free to share them below!

Sundried Tomato Basil Quinoa Salad {Gluten-Free}

We’ve been making the most of the last days of summer and have spent just about every weekend and multiple nights a week hanging out with friends and family.

We also went to the Zac Brown Band concert on Friday night with thousands of other people, and it was AMAZING! I highly recommend seeing one of their shows if you get a chance. Their music is fun, upbeat, and makes you want to dance!

Zac Brown band

Because of all of this, I’ve really felt like a little social butterfly lately…and I’m loving it!

As someone who used to prefer being alone over being with people, I’m enjoying all of the socializing we’ve been doing. One of the commitments my husband, Bill, and I made at the beginning of the year was to be more intentional about spending time with friends and other couples, even during what is often a busy week.

Why the focus on so much more social time?

In his book Wellbeing, Tom Rath writes about the importance of social time in reducing our stress and worry and boosting our wellbeing. To have a thriving day, we need 6 HOURS of social time.  That includes time at work, home, with friends, talking on the phone, and even sending email (scrolling through Facebook doesn’t count) – anything that gives us an opportunity to directly connect with another human being. If six hours sounds kind of daunting, even three hours of social time cuts your chances of having a bad day to 10%. That’s reason enough for me to be more social!

We had a socially-packed day this past Sunday and easily hit the 6-hour mark by spending a few hours at church in the morning, going to a friend’s party in the afternoon, and visiting my in-laws that evening.

The party we went to on Sunday afternoon was a potluck-style party, so I decided to bring a new recipe that I had first taste-tested with my friend, Jeanne, on Friday night.

I was inspired to make this recipe when I was munching on the Tomato Basil version of Chickpeatos, one of my favorite snacks and a great substitute for croutons.

“Hmmm, wouldn’t it be great to combine those flavors into a salad?”

tomato-basil-bowl IMG_7572IMG_7573

So, off I went to experiment with a combo of sundried tomatoes (oh my gosh, so good!), fresh basil and a base of quinoa.

This recipe looks like Christmas in a bowl with its red and green accents, so it’s a perfect way to celebrate the transition from summer to cooler weather. You’re going to love it!

IMG_7570

Serves: 6-8

Ingredients

1 cup quinoa, rinsed in a fine mesh strainer
1/2 cup sundried tomatoes, chopped (I use these)
1 15-ounce can cannellini beans, drained and rinsed
1 cup fresh basil, thinly sliced
3 tablespoons fresh lemon juice
1/2 tsp coarse sea salt
Freshly ground black pepper, to taste
2 cloves garlic, minced
1/4 cup extra virgin olive oil (or oil from sundried tomatoes jar)
1/2 cup Watusee Foods Tomato Basil Chickpeatos

Directions

  1. Combine 1 cup quinoa with 2 cups water in a medium pot and bring to a boil. Reduce heat to low and cover. Cook for 12-15 minutes or until almost all of the water is absorbed. DO NOT STIR QUINOA. Remove quinoa from heat and leave covered for 5 minutes to steam. Remove lid and fluff with fork. Set aside to cool.
  2. Whisk lemon juice, salt, pepper and garlic together, then whisk in oil.
  3. In a large bowl, toss quinoa with sundried tomatoes, beans, and basil with dressing and top with Chickpeatos.

Tropical Mango Lime Coconut Balls {Vegan, Paleo}

Of all the recipes I create, this kale salad, this sweet potato and egg casserole and these no-bake bites and balls are the most popular.

I love the no-bake bites because they’re packed with an energy-boosting combination of protein, fiber and healthy fats, and the possibilities for flavor combinations are endless! I’ve made about a dozen different versions of these little bites, but I wanted to try something different with this recipe.

mango-bite-ingredients

Because of the warm weather, I’d been enjoying this Caribbean Island Breeze smoothie with frozen mango and was inspired to make a no-bake bite using some of the same ingredients.

I’ve taste-tested these little gems with over a dozen people, and they’ve been a hit each time! With sweet mango, tart lime, creamy coconut, and a zing of ginger, these bites are full of flavor and fun to eat.

You’re going to love them 🙂 

mango-bites-platedmango-bite-closeup

Tropical Mango Lime Coconut Balls

Yield: 32-36 balls

Ingredients

1 cup raw cashews
2 cups + 1/4 cup shredded coconut
1/3 cup hemp seeds
1/4 tsp + pinch fine grain sea salt
1/2 tsp grated ginger root
1/2 cup dried mango, softened slightly in warm water for about 10 minutes, patted dry with a paper towel, then coarsely chopped
1/2 cup Medjool dates, pitted and coarsely chopped
zest of 1 lime

Directions

  1. Put cashews, 2 cups shredded coconut, hemp seeds and sea salt in the food processor and process (about 30 seconds) until it reaches a coarse meal.
  2. Add remaining ingredients to food processor and process until evenly combined. You may need to scrape down the sides a few times.
  3. Roll into 1-inch balls and roll in shredded coconut. Freeze or refrigerate in a glass container.

Basil Pesto Hummus {Vegan}

Summer is full of vibrant colors and bold flavors. I just love this time of year! Today’s recipe highlights one of my favorite summer herbs that is in season right now and seems to be in everything.

Basil.

basil

I had some basil leftover from making this Basil Walnut Pesto and wanted to try something new and simple, so I decided to add it in to a basic hummus recipe.

We served it to our friends Lisa and Brody, and their son Beckett, at a recent dinner at our house…and everyone loved it! Bill brought it to school this week for a back-to-school potluck, and it went over well there, too.

The recipe starts with the basic hummus ingredients – chickpeas, garlic, tahini, lemon juice and olive oil – and upgrades it by adding in an underrated but super potent herb packed with health-promoting benefits.

Just a few of the body-boosting properties of basil are listed below:

  • Its flavonoids protect our cells from damage and help protect our DNA
  • The oils in basil leaves have strong antibacterial properties, naturally reducing the likelihood of contracting a food-borne illness
  • Contains anti-inflammatory compounds that can provide relief for anyone with inflammatory conditions like arthritis or inflammatory bowel conditions
  • Rich in Vitamins K and A, which act as powerful antioxidants that protect our heart

basil-hummus-aerial basil-hummus-closeup

Basil Pesto Hummus

Ingredients

2 cloves garlic, minced
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons tahini
1/4 cup fresh lemon juice
2 tablespoons water
3/4 teaspoon sea salt
1/2 cup fresh basil leaves, packed
2 tablespoons extra virgin olive oil

Directions

  1. Put garlic, chickpeas, tahini, lemon juice, water, and sea salt in the food processor and process until evenly combined. You may need to scrape down the sides. Add basil leaves and process again.
  2. Stream in olive oil through hole at the top of the food processor and run for about 60 seconds until smooth. It may seem a little loose, but if you put it in the fridge to set, it will thicken. If needed, add water, 1 tablespoon at a time, to thin it out.
  3. Store in the fridge in a glass container and serve with raw veggies or chips.

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