Saturday, January 31, 2009

Chipotle Hummus Recipe w/ variations

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Here's a hummus recipe you might like to try. I also made a Jalapeno and Lime hummus and my first pita bread with 1 c. whole wheat flour to 2 c. white.
I saw a recipe for a pineapple, curry coconut hummus that begs my attention.
Hummus is usually made from garbanzo beans (chickpeas), but can be made with black beans, w/ no tahini (sesame seed paste) or substituting peanut, almond or cashew butter for the tahini. There are so many variations.
Serve it with warm pita squares, and crudite' -veggies for a lunch, snack or small meal.

Veggies to use: Olives, radishes, jicama, raw green beans (very alkalinizing!), carrots, celery, raw red, orange, green or yellow peppers, zucchini or cucumber slices, etc.

Mediterranean Food is some of the healthiest for you.
In my small town of Vernonia, Oregon, The Blue House Cafe, with Armenian owners make the best chicken gyros with pomegranate sauce, or beef and lamb gyros w/ Tzatziki sauce. (Made with Greek yogurt.) *They have moved into downtown Vernonia, and hope to reopen by Feb. 14th. I'll keep you posted on this blog. It's worth the trip. Vernonia is 15 min. off of Highway 26, as you're headed to the coast at Seaside.

For pictures of Vernonia Lake see:

Chickpeas or Garbanzo beans are high in protein, molybdenum and magnesium, etc.
1 cup provides 15 grams of the 50 daily grams of protein recommended.

(Since protein makes up 90% of our immune system, I use at least one serving of soy protein a day, for insurance. 60 studies show soy builds bone mass better than just calcium alone.) A quick cocoa or vanilla soy drink, (made with rice milk for me) or my favorite berry smoothie keeps my blood sugar level and gives me boundless energy. Carbs and caffeine spike the blood sugar and crash us into lethargic lizards with headaches, shakes, and a diuretic effect, flushing away that precious calcium. The only soy I recommend (for safety) is Shaklee's. (Non-GMO, water-processed on low heat to remove the anti-thyroid substance of soy, 50% calcium added to neutralize soy's acidic qualities.) Say NO to ACIDOSIS. It is deadly.
Click on Gabi's picture at upper right. This month w/ 50 PV of product, the $19.95 one-time Member Fee (15% off all products) is FREE.
Call 503-429-0240 to take advantage of this offer.

Chipotle Hummus
(Variation from internet recipe)
2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup water
1/4 cup tahini (sesame-seed paste) or peanut, almond or cashew butter.
1/4 cup fresh lemon juice or lime juice
2 tablespoons extra virgin olive oil
1 canned chipotle pepper in adobo sauce
(I freeze individual peppers on a cookie tray and put in a freezer bag to avoid wasting the rest of the can, thinking I will use them again later…)
2 cloves garlic-I use much more per individual taste. Garlic is an anti-fungal, anti-viral, anti-bacterial agent. Also known to bring blood pressure down and thins blood.
1 1/2 teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
I broiled a red pepper and peeled it=less money.
6 oil-packed sun-dried tomatoes, drained
1/2 cup chopped cilantro
1/2 teaspoon salt- (I use sea salt.)
ground black pepper to taste

Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve. Can drizzle olive oil on top and garnish with cilantro and tomatoes or roasted red pepper.

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