Thanks for the awesome responses on yesterday’s post on meditation and emotional health. I really enjoyed reading your thoughts.
I’m trying to get back into vegetable juicing at least a few times a week, so that’s what I did first thing yesterday morning. I used a combo of carrots, cucumber, lemon, bell pepper and arugula this time. My preference is to use greens from the farmers’ market, but a bag of pre-washed arugula was as good as it got:
I love the colors of fresh juice:
For as much of a sweet tooth that I have, I’m surprised that I actually enjoy vegetable juice. This one had carrots which are admittedly sweet, but I didn’t use any apples or pears this time. The lemon seems to help mask any bitterness from the greens and of course the cucumbers and peppers are mild and even a little sweet. I had enough for two glasses, one for me and one for Alan:
I read somewhere that it’s best to drink vegetable juice on an empty stomach and then wait about 30 minutes before eating anything else for the nutrients to be absorbed. That’s what I did and then I had a regular breakfast of gluten-free steel cut oats with berries and almond butter:
When lunchtime rolled around, I decided to test my 4-Ingredient Hummus that I first posted about in April of 2011. It’s a great recipe, but I tweaked it a little bit. I still like making it in the Vitamix, the texture gets so smooth and the sesame seeds get completely blended. If you are using a food processor, you can use jarred unsalted tahini instead, otherwise the sesame seeds will stay whole.
I start with about 3 cups of cooked garbanzo beans that I rinse well:
I then just add the garlic, sesame seeds and lemon juice to the Vitamix container (plus a little water to help it blend):
Just like that, it turns into hummus:
Kitty got a little too close to the photo shoot (I was on the floor next to the window in search of good light):
I served the hummus with my lunch salad and it was filling and delicious:
Here’s the updated recipe:Print
- Yield: 6
- Category: Sides
- 2 lemons
- 3 cups cooked garbanzo beans
- 3 cloves garlic
- 2 tablespoons unhulled sesame seeds or unsalted tahini
- Squeeze juice from lemons. Reserve half the juice and transfer the other half to a high-speed blender. Note: you can also use a food processor, but your sesame seeds will not get broken up. In this case, it is better to use tahini.
- Rinse and drain beans. Add to blender along with garlic and sesame seeds.
- Blend until smooth, adding more lemon juice or water if necessary to blend.
- Store tightly covered in the refrigerator for up to 3 days.
I had some errands to do yesterday morning and then worked on various projects all afternoon, so I was happy that I had leftover soup for dinner. Plus, I discovered these dried frozen persimmons at Trader Joe’s, they are great for a sweet treat:
The directions say to eat them just out of the freezer or slightly defrosted which is a little strange because they are pretty cold, but they don’t get mushy that way.
Have a great day and I’ll see you back here on Friday, I’m taking a blogging break tomorrow to start working on my summer class that starts this afternoon!