Hummus with Greek Salad

Ingredients

Hummus
Makes 4 cups

2 (15-1/2-ounce) cans garbanzo beans, rinsed and drained
1 large garlic clove, mashed
1 small jalapeho chili, seeded and coarsely chopped
2 tablespoons plus 1-1/2 teaspoons tahini
1/4 cup freshly squeezed lemon juice
juice of 1 lime
1 teaspoon agave nectar
1/4 cup coarsely chopped fresh cilantro
1-1/2 teaspoons ground cumin
pinch of cayenne pepper
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Yogurt Dressing
Makes 3 cups

1/4 cup freshly squeezed lemon juice
1/4 cup white balsamic vinegar
1 shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons agave nectar
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
pinch of freshly ground black pepper
1/2 cup expeller-pressed canola oil
1/2 cup extra-virgin olive oil
1-1/2 cups Greek-style plain yogurt

Greek Salad

1/4 cup thinly sliced cucumber
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and quartered
1/4 cup crumbled feta cheese
6 tablespoons chopped mixed fresh herbs, such as parsley, oregano, and basil
4 pita bread rounds, each cut into 6 wedges, warmed

Method

  1. To make the hummus, place the beans, garlic, jalapeno chili, tahini, lemon juice, lime juice, agave nectar, cilantro, cumin, cayenne, and salt in a food processor and blend until it is a smooth paste.
  2. Add the olive oil slowly in a thin stream and blend until smooth and well combined.
  3. Transfer to a bowl. Store in the refrigerator for up to 3 days.
  4. To make the yogurt dressing, combine the lemon juice, vinegar, shallot, mustard, agave nectar, oregano, salt, and pepper in a blender. Blend for 30 seconds on low speed and then turn the blender to medium speed. Slowly drizzle in the oils and blend until the mixture is emulsified and thick, like mayonnaise.
  5. Transfer to a bowl and whisk in the yogurt. Store in the refrigerator for up to 4 days.
  6. To make the Greed salad, mix the cucumber, red onion, cherry tomatoes, and olives with 1/4 cup of the Yogurt Dressing.
  7. To serve, put 2 cups hummus on a plate.
  8. Top the hummus with the Greek salad.
  9. Sprinkle with the crumbled feta and herbs. Serve with the warm pita.

Makes 4 to 6 servings.

Source: True Food

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Santa Fe Eggs

Ingredients

1 cup dried black beans
4 cups water
1 lb whole plum (Roma) tomatoes, chopped
1/4 cup chopped green chilies
3 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon unsweetened Dutch-process cocoa
3 tablespoons chopped fresh cilantro (fresh coriander)
1/4 teaspoon ground cayenne pepper
4 eggs
1/4 cup grated reduced fat cheddar cheese
2 tablespoons chopped green (spring) onions, green and white parts

Method

  1. In a large pot over high heat, combine the beans and water and bring to a boil. Reduce the heat to medium and cook for 1 hour, skimming away the gray foam that appears. Drain well.
  2. In a large nonstick frying pan over medium heat, combine the beans, tomatoes, chilies, chili powder, cumin and cocoa. Bring to a boil, reduce the heat to medium-low and simmer until the mixture thickens, about 15 minutes.
  3. Stir in the cilantro and cayenne.
  4. One at a time, break the eggs into a small bowl and carefully slip on top of the simmering liquid. Cover and poach the eggs until they are just cooked, about 7 minutes.
  5. Remove from the heat, sprinkle with the cheese, cover and let stand for 1 minute.
  6. To serve, divide among 4 individual bowls. Top each with an equal amount of the onions.

Makes 4 servings.

Source: Cooking for Healthy Living

Italian Caprese Avocado Toast

Ingredients

1 pint cherry tomatoes (halved)
1/4 cup basil, finely sliced, plus more garnish if desired
4 slices whole-grain or whole wheat bread (toasted)
1 avocado, halved and pitted
1/8 tsp ground black pepper
1/4 cup fat-free, shredded mozzarella
2 tsp balsamic vinegar

Method

  1. Halve each cherry tomato and finely slice the basil leaves.
  2. Toast each piece of bread.
  3. Slice the avocado in half and remove the pit. Use a spoon to remove the avocado’s flesh from the skin and place it into a bowl.
  4. Add the chopped basil and pepper. Mash together with a fork.
  5. Divide avocado mixture between each toast piece, spreading a layer onto each one.
  6. Place each toast onto a plate.
  7. Add tomatoes onto the avocado cut-side-down. There may not be space for all the tomatoes, depending on how large the bread is.
  8. Divide shredded mozzarella between each toast and drizzle with balsamic vinegar.
  9. Garnish with a few basil leaves, if desired, before serving.

Makes 4 servings.

Tip

  • If you prefer a gooey, cheesy toast, place under the broiler for 1 to 2 minutes for the mozzarella to melt.
  • If the avocado is ripe but still a bit firm, peel and add avocado flesh into a blender or food processor to purée with the basil leaves.

Source: American Heart Association

Peach Cheesecake Popsicle

Ingredients

2 medium peaches
1/3 cup milk or milk substitute
1 cup ricotta cheese
2 Tbsp maple syrup or date syrup
2 tsp lemon zest
1 tsp ground ginger
1/4 tsp almond extract (optional)

Method

  1. Slice an X in skin on bottom of each peach and then submerge in boiling water for 30 seconds. Remove peaches from water and, once cool enough to handle, peel off skins. Slice peaches into quarters and discard pits.
  2. In blender container, place all ingredients and blend until smooth.
  3. Evenly distribute mixture into 6 popsicle moulds, filling each about 3/4 full. Insert popsicle sticks and freeze for 8 hours.

Makes 6 servings.

Source: Alive magazine

Tomato and Watermelon Salad

Ingredients

1 pound red watermelon, rind removed and cut into 1/2-inch chunks
1 pound yellow watermelon, rind removed and cut into 1/2-inch chunks
4 heirloom tomatoes, halved
1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
pinch of freshly ground black pepper
2 tablespoons small fresh basil leaves
4 ounces mild, soft goat cheese, such as Montrachet, crumbled
1/4 cup chopped roasted
unsalted cashews

Method

  1. Divide the watermelon pieces and tomatoes among salad plates.
  2. Drizzle each plate with the olive oil and vinegar. Season with the salt and pepper.
  3. Top with the basil, goat cheese, and cashews before serving.

Makes 4 servings.

Source: True Food