I decided to do a brown rice cleanse the past 7 days to break the bad habits that I had picked up over the summer, ie. everyday is our wedding day in Cuba (booze, booze, booze), potato chips are a main staple, and coke zero in the afternoon is a nice treat. How easy it is to pick up those kinds of habits! Shameful!
Well, it’s day 7 of said brown rice cleanse, and I’m no worse for ware. I ate lovely whole grains, created my own version of potato chips, explored the amazing fruits and vegetables that are in season at this time of year (many from our very own garden), and cleaned out all those cobwebs to get ready to start a marathon training program this week.
One of the clean recipes that I enjoyed over the past 7 days was hummus, and to keep it interesting I kept putting a twist on this wonderful bean dip classic. Jalepeno Cilantro and Lemon Dill were two of my favourites.
Yields: about 2 cups
Prep Time: 10 minutes
1 14oz can organic garbanzo beans, rinsed
2 tablespoons organic tahini
3 tablespoons extra virgin olive oil
3-6 cloves of garlic
juice of 1 small lime
1 cup cilantro (or one healthy handful)
1 jalapeno pepper, seeds removed (if you like it extra spicy, leave a few seeds)
sea salt to taste (I used about 1 teaspoon)
**For the lemon dill version, replace the cilantro will fresh dill and the lime juice with the juice of one small lemon. Do not include the jalepeno pepper. Also note that photos of the dill version are not shown here. I’m working on it though!
Process everything in a food processor until creamy. Taste, season with salt and blend again until combined.
For my cleanse I enjoyed this dip with rice cakes topped with sprouts, tomatoes and avocado, or as a dip with Mary’s vegan Caraway Crackers.
It's time to bring out the old light box again! Dark kitchens = dark photos. Blah.
We both work long days and there is often little time to get dinner together. I look for QUICK and easy recipes that can be assembled in just a few minutes – 30 max as I have better things to do with my time – like hitting the yoga studio for my next 70 day challenge! So, needless to say, my biggest pet peeve (or one of them) is fact that there are so few ready-made vegan or dairy free pestos on the market that have a decent protein content. Having said that, it takes about as much time to whip up a batch of fresh pesto as it does to open a jar!
This recipe makes enough for pasta for 8, or several large pizzas. Whatever is leftover can be frozen. I usually have pesto either in the fridge or freezer ready to go as it can make a recipe come to life in just a few minutes. Use this as a great pasta sauce or as a base to your pizza. Rich, flavourful, aromatic and BRIGHT green – this pesto is a winner on the vegan table.
Prep Time: 5 minutes
1/2 cup cashews
4 cups packed basil
4-5 (or more) cloves garlic
2 tbsp nutritional yeast
1/4 cup extra virgin olive oil
1 tsp salt
juice of half a lemon
cold water as needed
Place all ingredients in a food processor or high speed blender and process until smooth. You may need to add a bit of cold water if the mixture is too thick (but you want it to be like a loose paste rather than a soupy sauce).
Toss with pasta, gnocchi, or spread on sandwiches and pizza. I’m sure you can come up with further uses for this flavourful goodness. You can keep the pesto in the fridge for 2-3 days before it starts to lose it’s beautiful colour. If you won’t be using it within that time frame, I recommend freezing it for later use.