Friday, 16 June 2017

Meal plan Monday and a recipe for sprouted hummus



Monday - Bacon & egg pie (using the oatmeal pastry from frugavore)
Tuesday - Potato, nettle & nutmeg omelet (adapted from frugavore, I added nettles since I found a nice looking bunch at my local co-op) and homemade baked beans (nourishing traditions)
Wednesday - Taco soup with toppings: crumbled up tortilla chips, avocado, cheese, sour cream, hot sauce, etc.
Thursday - My birthday, I didn't prepare one single meal! We had a delicious pear & ginger cake from Hominy Bakery.
Friday - Thai style pumpkin & coconut soup, sourdough & butter
Saturday - Roast chicken caesar salad with kefir dressing, raw parmesan and boiled eggs.
Sunday - Leftovers

I have been using plan to eat for years to plan meals and generate shopping lists and I highly recommend it.



Sprouted Hummus

1/2 cup dried chickpeas (garbanzo beans)
garlic, to taste
good squeeze fresh lemon juice
unrefined sea salt, to taste
2 tablespoons tahini
1/4 - 1/2 cup extra virgin olive oil

Chickpeas do need to be properly prepared to nourish our bodies so if you decide not to sprout them please do soak them for at least 24 hours! 

To sprout: Rinse the chickpeas well and soak in warm water overnight. The next day put into a jar with a sprouting lid or a fine strainer. Rinse and drain the beans 2-3 times a day for a couple of days until the sprout just barely begins to emerge.

Rinse well and cook. I like to cook mine in a mini-crockpot since I find beans benefit from long, slow cooking. However, you can cook them anyway you like - on the stove, etc. I've even had great success cooking beans in a rice cooker!

Once cooked, combine ingredients except oil in a food processor. Once well combined, slowly add olive oil in a stream until emulsified.








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