Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


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Garbanzo basil salad

garbanzsalad

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.

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Roasted garlic omega 3 hummus

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.


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Curried kale chips-Warning very addicting!

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These kale chips are really good. When I make them I end up eating half of them out of the oven before they are done. The pumpkin seeds give them kind of a cheesy flavor.

Curried kale chips

2 cups chopped kale

1 cup ground pumpkin seeds

3/4 cup olive oil

juice of 1/2 a lemon

1 tablespoon curry powder

2 tsp garlic powder

sea salt to taste ( kale chips get saltier after you bake them so you may want to go light on the salt)

Chop the kale and mix the other ingredients in a separate bowl then combine. Keep mixing until the kale is thoroughly saturated with the mix. Place on a cookie sheet or in a casserole pan and bake for about 20 minutes at 350. Keep mixing every few minutes so the kale bakes evenly and so you can keep an eye on it because it can burn quickly.


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Lentil hummus

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We had a great easter with family. We didn’t catch any easter egg hunts this year but we still had fun visiting friends in Oregon and family in Vancouver,WA. My son thinks that the easter bunny is a big Australian rabbit that hits people with a boomerang(from the guardian kids movie). He even told his 3 year old sister that the easter bunny was going to hit her with a boomerang! Lovely! I am posting my recipe for lentil hummus today. I ran at of garbanzo beans one time and tried lentils for my hummus. I was surprised that it actually tasted really good.

Lentil hummus

Put in blender or processor:

1 cup cooked lentils

1 1/2 tablespoons ground roasted sunflower seeds( or ground sesame seeds)

1 tablespoon plain yogurt( non dairy but has to be unsweetened)

1 tablespoon olive oil

1 large or 2 small cloves of garlic

2 tablespoons coconut milk

1 tablespoon lemon juice

sea salt to tasted

garnish with paprika

This along with other recipes can also be seen at http://dietdessertndogs.com/2013/04/04/wellness-weekend-april-4-8-2013