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Almond & Herb Hummus

Almond & Herb Hummus

GF, DF, SF, PF, DBF, AC, VV

I prefer to make my own hummus, because it always tastes so much better, not to mention the money it saves! If this isn’t one of the simplest and fastest healthy snack recipes going around, then I’ll eat my hat!It’s my personal take on traditional hummus and it’s so much healthier than most bought hummus brands that are typically made on genetically modified and processed canola oil!It literally takes 5 minutes to whip up and you can keep it on hand for when those snack attacks come calling! Perfect when you are trying to get off sugar and lose weight.

 

What You’ll need…

1 tin of organic chickpeas – rinsed and drained

Juice of a lemon – or to taste

1 desert spoon of hulled tahini

1/2 cup raw organic almonds.

1 cup extra virgin olive or macadamia oil

1 desert spoon rice malt syrup

Pinch of Himalayan or Celtic sea salt (or to taste)

Clove of fresh crushed garlic – (optional)

¼ cup fresh coriander or parsley (optional)

How to make…

Add all ingredients to a food processor and blend until smooth and creamy. Feel free to adjust the flavor to taste, by adding more tahini, lemon juice or olive oil .

 

Serving size – ½   – ¾ cup

 

Sally’s Tips…

Serve with celery, zucchini or cucumber sticks, spread on a slice of gluten free toast or on gluten free toast or add a dollop to salads. Store leftovers in the fridge in an airtight container for up to 5 days.

Gut Alert

Because hummus is made from chickpeas – which are a legume they can upset some people’s guts, so if you find this is the case, hold off until after your gut has healed, before introducing them.

 

 

 

 

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For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy.
It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .
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Toasted Pine Nut Quinoa & Kale Salad

Quinoa makes a delicious gluten free alternative to rice and pasta and it’s also higher in protein.  Enjoy this salad as a side with any animal protein such as fish, chicken or meat, or as a vegetarian option during week one and two on the Eat Yourself Healthy program. I suggest making a little extra to keep on hand in the fridge for when you are short on cooking time.

Vegetarian, Gluten Free, Sugar free, Cow’s Dairy free,  Diabetic Friendly, Detox Friendly

What you’ll need…

  •  1/12 cups cooked quinoa
  • 2 cups of kale,  finely chopped
  • 1/2 – 3/4 cup toasted pine nuts
  • 1 cup of Italian (flat leaf) parsley, finely chopped
  • ½ bunch mint leaves, finely chopped
  • 1 cup Lebanese cucumber, finely diced
  • 1 cup cherry tomatoes, halved

Dressing

  • 1/2 cup extra virgin olive or macadamia oil
  • Juice of a freshly squeezed lemon and or 2 tsp apple cider vinegar
  • 1 tsp rice malt syrup
  • ½ tsp. ground cumin
  • Himalayan or Celtic sea salt and cracked pepper to taste

How to make…

To make the Quinoa, rinse under running water in a sieve, before adding to a saucepan with water and a pinch of Celtic sea or Himalayan sea salt.

Bring to the boil and then reduce to a simmer and cook until the water has been absorbed into the quinoa. The quinoa should be soft and moist, if it is not quite cooked add a little more water and cook until absorbed.

Take remaining ingredients and combine in a large mixing bowl and pour over the dressing and mix with your hands to combine.

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Sally’s Tip…

Serve topped with a little crumbled goats feta or sliced avocado for extra  healthy fats. Keep left overs in the fridge, in an airtight container for up to 4 days.

NB: If your gut is especially sensitive to starch, swap the quinoa for cauliflower rice

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For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy.
It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .
SJ-SIG-II