Garbanzo basil salad

I love my green salads but sometimes I need something a little different to spice things up. This salad was not popular with my son but I LOVE it!  So I had to share this recipe. I am eating it (vacuuming it into my mouth) as I write this.  I think I am going to start compiling some of these recipes plus some not on the blog and put together a book. I’m not sure if it will be an ebook or paper book yet. It is going to be a busy (but fun!) fall with starting acupuncture school and working on the book.

Garbanzo basil salad

1 can of garbanzo (or equivalent cooked beans)

1 cup chopped carrots

1/4 cup chopped onions

1/2 cup chopped cherry tomatoes

1 avocado chopped

1/4 cup sundried tomatoes chopped

1/4 cup fresh basil chopped

1 teaspoon vinegar (I used coconut but any will work)

2-3 tablespoons olive oil

1 tablespoon dried basil

1 teaspoon garlic powder

pinch of sea salt

 

This recipe is also seen here http://www.rickiheller.com/2013/08/wellness-weekend-august-29-september-2-2013 with many other yummy vegan recipes.

Roasted garlic omega 3 hummus

I have  a major addiction to hummus this summer so instead of buying the store bought hummus I have been making my own. It’s really easy to make and there are so many things you can do with it: put it in sandwiches,wraps, salads, dip for veggies or crackers, and straight from the spoon:)

Roasted garlic omega 3 hummus

1 can garbanzo beans drained

2-3 cloves of garlic roasted in olive oil

juice of 1 medium lemon

1/2 cup ground sesame seeds

3 tablespoons olive oil

2 tablespoons flax oil

pinch of paprika

pinch of cumin

pinch of sea salt

* Roasted the garlic in olive oil until the edges are dark brown.

* puree all the ingredients in the blender or processor until smooth and serve.

* You can also top it with a drizzle of olive oil and some additional chopped roasted garlic.

* This makes a few days worth for the kids and I.