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Gluten-Free Archives · Page 3 of 14 · Rachel's Nourishing Kitchen

Category: Gluten-Free Page 3 of 14

Simple Vegetable & Chickpea Soup

By

On January 19, 2017

In Anti-Inflammatory, Clean Eating, Dairy-Free, Dairy-Free, Detoxifying, GBOMBS, Gluten-Free, Nourish, Recipes, Savor, Vegan, Vegetarian

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

Veggie Lover Chickpea Soup

If you’re looking for a comforting, nourishing hug in a bowl, try this soup!

  • 1 tablespoon olive oil (extra virgin)
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 cups celery (chopped)
  • 2 cups carrots (chopped)
  • 2 cups cremini mushrooms (cleaned and chopped)
  • 2 cups sweet potatoes (peeled and chopped)
  • 2 15-ounce cans chickpeas (garbanzo beans) (drained and rinsed)
  • 1 tablespoon fresh thyme (or 1 tsp dried thyme)
  • 8 cups low-sodium vegetable broth
  • 3 cups kale (destemmed and chopped)
  • 1/2 cup parsley (chopped)
  • 1 teaspoon sea salt (or 2 tsp Herbamare)
  • Freshly ground black pepper (to taste)

  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

By

On January 10, 2017

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, GBOMBS, Gluten-Free, My Story, Nourish, Recipes, Savor, Vegan

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

The trick to not having bitter kale? Massage the leaves with lemon juice, olive oil, and sea salt for about 1-2 minute to break down the bitterness!

  • 1 bunch curly kale (stems removed and leaves torn into pieces)
  • 1 lemon (juice only)
  • 2 tablespoons olive oil (extra virgin)
  • 1/4 teaspoon coarse sea salt (add more, to taste)
  • pinch black pepper
  • 1 garlic clove (peeled and minced)

  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!

Optional add-ins

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

Chocolate Hazelnut “Ferrero Rocher” Truffles {Gluten-Free}

By

On December 21, 2016

In Clean Eating, Dairy-Free, Gluten-Free, Holidays, Nourish, Recipes, Savor, Vegan

Last weekend I went to a Christmas party with a group of friends and shared these tasty sweet treats for the first time. They went over REALLY well!

I actually made a version of this recipe two years ago but wanted to come up with a new and improved version that was more authentic and closer to the real thing.

If you’ve ever had one of those fancy, gold-wrapped hazelnut chocolates by the brand Ferrero Rocher, you’ll see where the inspiration for today’s treats comes from. I’ve always been unsure how to pronounce the brand, and apparently I’m not alone. Over 20,000 people have watched the YouTube video for how to pronounce “Ferrero Rocher.”

This recipe takes a few more steps than a typical recipe I make, but I can assure you it will be worth every minute! Try these at home, and bring them to an upcoming holiday party or event.

I hope you enjoy them as much as we did 🙂

Yield: 21-24 truffles

Ingredients

24 hazelnuts, lightly toasted
1 cup raw hazelnuts
1/4 cup raw cacao powder
1/4 tsp fine grain sea salt
1 cup Medjool dates, pits removed
1 tablespoon 100% pure maple syrup
1/2 tsp vanilla extract
3/4 cup brown rice crisps
3/4 cup Enjoy Life chocolate chips
1 tsp coconut oil

Directions

  1. Set the toasted hazelnuts aside in a bowl. Then, grind 1 cup hazelnuts, cacao powder and salt in a food processor until it reaches the texture of a fine meal.
  2. Add dates, maple syrup, and vanilla and process until a dough starts to form. Pour brown rice crisps into the food processor feed tube or hole while the processor is still running, just until crisps are incorporated (you still want pieces of the crisps to be visible).
  3. Turn off food processor, remove dough and shape it into a large ball. Remove 1-inch pieces of dough and shape into smaller balls. Wrap each ball around one of the toasted hazelnuts and press with your fingers to seal. Set balls aside on parchment-lined baking sheet or small cutting board.
  4. In a double boiler (glass pyrex bowl positioned over a small saucepan filled with 1-2 inches of water over medium heat), melt chocolate chips and coconut oil, stirring until smooth and silky. Turn off heat and allow steam to continue warming the chocolate. Roll balls, one at a time, in the chocolate and remove using a toothpick. Place chocolate-coated balls on parchment paper.
  5. Once all balls have been coated in chocolate, put them in the freezer to set, about 30 minutes. Store in your fridge or freezer.

5-Minute Pumpkin Spice Ice Cream {Paleo}

By

On December 8, 2016

In Clean Eating, Dairy-Free, Dairy-Free, Gluten-Free, Holidays, Paleo, Products I Use, Recipes, Savor, Vegan, Vegetarian

It finally feels like winter, and I’m pretty sure I saw my first snowflake yesterday…but that didn’t stop me from making ice cream!

This recipe is a variation of the 2-minute banana ice cream recipe I shared a few years ago. This is a GREAT way to use up bananas that have seen better days instead of throwing them away ? Just peel and then freeze them, so you’re always prepared to make banana ice cream.

This recipe is quick and easy to make, and the texture is just like soft serve ice cream. I have no idea how frozen bananas turn into such a smooth and creamy consistency, but they do. It’s pretty amazing, and if you haven’t tried it before, all you need is a food processor to make it happen!

I put a seasonal spin on the original recipe by adding pumpkin puree and some festive, warming spices like cinnamon, ginger, clove and nutmeg. I topped mine with some chopped pecans, but you could also use pumpkin seeds or even some dark chocolate chips.

Enjoy!

pumpkin-ice-cream-title pumpkin-ice-cream-closeup

Ingredients

2 cups peeled, frozen bananas cut into 1/2-inch rounds
1/3 cup pumpkin puree
1/4 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch cloves
Pinch nutmeg
Pinch fine grain sea salt
Chopped pecans (optional)

Directions

  1. Put the frozen bananas in the food processor. Grind the bananas until they resemble this gravel-like consistency. Keep processing until the bananas resemble a smooth consistency. See this post for pictures of the process.
  2. Add in pumpkin puree, spices and maple syrup. Pulse until evenly combined. Add toppings and serve immediately (my preference) or follow step #3 below.
  3. Pour ice cream into parchment-lined glass baking dish with lid and freeze to firm up consistency. Once hardened, lift ice cream block out of dish using corners of parchment paper and cut the block of ice cream into cubes. Return cubes to food processor and follow step 1 above until it becomes creamy again.

No-Bake Gingerbread Cookie Bites

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On December 2, 2016

In Clean Eating, Dairy-Free, Gluten-Free, Holidays, Paleo, Paleo, Recipes, Savor, Vegan, Vegetarian

I’d been wanting to come up with a new holiday recipe (and I absolutely love dessert!), so when my friend, Brenda, suggested that I try the Gingerbread Larabar, I was inspired to make this recipe.

The first time I tried ginger, I wasn’t a fan, but over the years, I’ve grown to love it! It’s one of my favorite ingredients because it’s versatile, flavorful and full of some serious health-promoting benefits, including digestive support.

Gingerbread recipes take things one step further with the addition of the blackstrap molasses. Of all of the sweeteners out there, blackstrap molasses is one of the few that has some serious nutritional value.

organic-molassesEven though blackstrap molasses is a form of sugar, it has a better nutrient profile than its counterparts. Check out a few of the reasons why blackstrap molasses is an upgrade when you’re looking for something sweet:

It has a very distinct flavor, but in this recipe, I only use a little bit, and it brings everything together and adds a hint of the signature molasses flavor you’ve come to expect from gingerbread.

I’ve taste-tested these treats with coworkers, friends, and family, and everyone is on board, so I know you will love them! If you want to get fancy, you can roll out the dough between two sheets of parchment paper and use little gingerbread cookie cutters to make shapes!gingerbread-person-bites-trio-bannergingerbread-bites-trio gingerbread-bites-closeup

No-Bake Gingerbread Cookie Bites

If you like the flavors of gingerbread, try these delicious no-bake bites for a sweet treat balanced out with some fiber, healthy fats and protein.

  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Pinch clove
  • 1/4 teaspoon fine grain sea salt
  • 3/4 cup Medjool dates (pits removed)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon blackstrap molasses

  1. Combine nuts, spices and salt in food processor until finely ground.

  2. Add dates, vanilla and molasses and process until everything starts sticking together.

  3. Form hunks of dough into 1-inch balls and roll or flatten to make cookies. Store in glass container in the fridge or freezer.

Simply Sautéed Mushrooms {& Cauliflower Mash}

By

On October 26, 2016

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, GBOMBS, Gluten-Free, Gluten-Free, Holidays, Paleo, Paleo, Recipes, Savor, Vegan, Vegetarian

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

By

On October 17, 2016

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, GBOMBS, Gluten-Free, Gluten-Free, Holidays, Paleo, Recipes, Savor, Vegan, Vegetarian

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}

By

On September 6, 2016

In Anti-Inflammatory, Clean Eating, Dairy-Free, Gluten-Free, Recipes, Savor, Vegan, Vegetarian

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}

By

On August 28, 2016

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Gluten-Free, Paleo, Paleo, Recipes, Savor, Vegan, Vegetarian

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}

By

On August 25, 2016

In Anti-Inflammatory, Clean Eating, Dairy-Free, Dairy-Free, Detoxifying, Gluten-Free, Recipes, Savor, Vegan, Vegetarian

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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