This was a hit! We already LOVE hummus at my house. My fridge is never without hummus. We love dipping pitta chips, tortilla chips, broccoli, peppers, mushrooms…you name it. This was so easy to make and super cheap. The most time consuming thing was squeezing the lemon juice from the lemons. But, it really wasn’t a big deal. The only thing that I had an issue with was finding tahini. The store we went to didn’t have it. I wanted hummus NOW (hehe) and did not have time to go to other stores. So, we skipped the tahini and it did just fin. Fabulous, really! I will make it again, though, and use tahini just to compare.
Eat-Clean Hummus (recipe: pg. 137 of The Eat-Clean Diet Cookbook)
4 cloves garlic
2 cups canned chickpeas, rinsed and well drained
1tsp sea salt
1/3 cup tahini
juice of 2 fresh lemons
1 tbsp fresh olive oil
Place all ingredients in food processor or blender. Pulse for a few minutes until well combined but still coarse. Adjust seasonings. Transfer to serving bowl and serve or cover with plastic wrap. YUM!
Nutritional info. per one tbsp serving:
Dietary fiber .7 g
The very first recipe in the book is Crock-Pot Porridge.
So…I’m not a breakfast girl. Breakfast is my favorite meal, I just don’t eat it at breakfast time! However, in my crock-pot right now, getting ready for me in the morning, is…
This recipe was different for me. I had to look for rye flakes (huh??) and steel-cut oats. Okay confession time. I didn’t exactly see the “steel-cut” when I wrote down which ingredients I needed. Therefore…I have oats. Just oats. No “steel-cut”. Also, I somehow missed putting “cracked wheat” on the list. Oops. But, in the crock-pot you will find oats, rye flakes, brown rice, wheat germ, water (you can use a milk of your choice) raisins, craisins, diced dried apricots, vanilla and nutmeg.
This porridge was not my favorite, but did have a lot of interesting flavors to it. I might try it again sometime and adjust the ingredients. I don’t know that I will add nutmeg next time. It was overpowering, but that’s just kind of how I feel about nutmeg in general. YOU might love it!
Crock-pot porridge (recipe: pg 9 The Eat-Clean Diet Cookbook)
1/2 cup cracked wheat
1.5 cups steel-cut oats
1/2 cup rye flakes
1/2 cup brown rice
1/4 cup wheat germ
6.5 cups water (or whichever liquid you prefer to use: milk, rice milk, almond milk, soy milk…etc.)
1/2 cup raisins
1/2 cup chopped dates
1 tbsp bourbon vanilla
1.5 tsp vanilla
Place all ingredients in a 3-quart or larger crock pot. Stir well to combine all ingredients. Cover.
Set on lowest cooking temperature and cook overnight. If your crock pot cooking time is set by length of cooking time, set for longest cooking time and lowest heat.
Spoon into cereal bowls in the morning and serve hot!
Nutritional info per one-cup serving:
Dietary fiber 8g
Both of these recipes are in The Eat-Clean Diet Cookbook by Tosca Reno.