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!
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.