Today I taught another workshop at my office on how to make healthy lunches to bring to work. It warms my heart to help people that are struggling with obesity, diabeties, and heart diesease by teaching them how to incorporate vegetables, grains, beans, and fruit into their diet. I have a whole presentation that compares a meat & cheese burger lunch with a bean taco lunch. The calories for the former is upwards of 1800 whereas the tacos clock in at around 400 calories. I also talk about how to cook different beans, grains, and vegetables and quickly make them into salads, sandwiches, soup, and casseroles. I also make some samples, the Black Bean, Mango & Quinoa Salad on endive leafs was a big winner
But the show stopper was a white bean hummus that is modified from Dreena Burton’s recipe. In the last workshop I gave one girl cleaned the bowl out with her finger and everyone asked for the recipe both times. The key, I think, is to use fresh herbs. It doesn’t even taste like hummus, it is more like ranch dressing.
Here is what I blended in the food processor
1 can of white beans
juice from 1/2 of a lemon
2 tbsp tahini
1 medium clove garlic, chopped
1 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp sea salt
1 tbsp water
1 tbsp of fresh thyme
1.5 tbsp fresh sage
it was great on pita chips but I think would be even better on a sandwich or a wrap.
Have you ever went to get a smoothie at a shop and been told that they only use milk or yogurt? This can be somewhat frustrating for a vegan or anyone interested in making healthy choices. I have been able to, in the past, show my smoothie maker how to make nut milk with the ingredients they already usually have.
Soaking and straining nuts to make milk is very time consuming and expensive unless you live by an almond tree.
Buying prepackaged milk can be pricey and sometimes you don’t know what other fillers and preservatives you are going to be consuming since massive companies change their recipes and their sources from time to time.
There is another way! If you have any nut butter on hand (I use raw cashew , peanut or almond butter) you can mix it in the blender with water, and other optional ingredients and you will have instant nut milk that is cheap and you can trust.
Here is the recipe based on the one from Raw Food Real World
2 heaping giant spoonfuls for of nut butter
2 cups of water
a tiny bit of salt
1 tablelsppon of agave nectar or teaspoonful of sugar (optional)
a dash of vanilla extract (optional)
The last two ingrediants should be used if you are making the milk to stand mostly on its own, like in cereal but uncessary if you need a spot of milk for a recipe, a smoothie, or too add to coffee.
I blend everything together in my magic bullet knock-off blender and use it right then. It will keep in the fridge for a day or two.