Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Beet Hummus Recipe

Happy Independence Day everyone! I have 2 words for you BEET HUMMUS. What?! Who knew that was even a thing, well I sure didn’t until I discovered this recipe on Oaks at Ojai. Like I always say don’t “beet” it until you try it!

Beet_Hummus_Recipe_OaksSpa

INGREDIENTS

One medium sized garlic clove

½ cup chopped roasted beets

1 cup cooked white beans or cannellini beans

2 Tbs. olive oil

2 Tbs. fresh squeezed lemon juice

½ tsp. sea salt, optional

¼ tsp. ground black pepper, or to taste


DIRECTIONS

Puree all ingredients until smooth.  Serve with fresh veggies as a dip or with pita or tortilla chips


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Caramelized and Roasted Eggplant Hummus with Parsley

What’s not to love about Hummus? It’s an irresistible and ultra healthy snack that I can’t seem to get enough of. Dip it, spread it, however you enjoy it – it’s an excellent snack to have on hand. Have you ever tried making your own Hummus? It’s easier than you may think – follow this fantastic recipe for a new take on Hummus that you can make from scratch. Think Roasted and Caramelized Eggplants – Yum! Happy cooking and enjoy!

caramelized-and-roasted-eggplant-hummus-6Caramelized and Roasted Eggplant Hummus with Parsley

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • large bunch fairy tale eggplants or 1 medium sized eggplant {1 cup cooked flesh}
  • 1 head garlic
  • 3 shallots
  • 2 tablespoons tahini
  • juice from 1/2 lemon {about 1 tablespoon}
  • 1/2 cup fresh parsley + more for garnish
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • olive oil

For detailed preparation instructions, you can find the original recipe on With Food + Love. Love what you taste? Follow With Food + Love on social media: Facebook, Pinterest and Instagram.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

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Roasted Red Pepper Hummus

Eating clean doesn’t mean cutting out snacks all together – although, it may look different than munching on a bag of potato chips. If you’ve never looked at the Ayurvedic way of eating, you will find that it’s a great alternative that allows you to take control of your health with a preventative approach. An Ayurvedic diet is healthy and entirely delicious – take this recipe for example. Prepare this Roasted Red Hummus dip in lieu of other classic snack options for your next party! It’s sure to be a treat. Once the dip is prepared, pair it with a selection of your favorite veggies. Enjoy!

roasted-red-pepper-hummus

Roasted Red Pepper Hummus

Ingredients:

  • 1 1/4 cup chickpeas, wash and soak in 3 cups water and a tsp of baking soda overnight
  • Sesame seeds – 1/4 cup
  • Olive oil – 5 tbsps
  • Red bell peppers – 2
  • Lemon juice – 4 tbsps
  • Garlic -2, roast in a tsp of olive oil and lighty crush
  • Cayenne pepper – 1/2 tsp (red chili powder or paprika can be used in its place)
  • Roasted cumin powder – 1/2 tsp
  • Roasted coriander powder – 1/2 tsp (optional)
  • Salt to taste

The original recipe was published on Sailus’ Kitchen, visit the site for detailed directions. For more yummy Ayurvedic cooking, follow Sailus’ kitchen on Instagram, Pinterest and Facebook.


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Hummus Spread

Ideal for any picnic these spreads can be applied to your favorite kind of whole wheat bread. Rocket, alfalfa and chicken breast for example could be added according to taste. – Recipe compliments of Chiva­Som (Prachuap Khirikhan, Thailand)

Hummus Spreadshutterstock_90450325

4­6 Servings:
Calories (per serving): 56.13 cal, Fat (per serving) : 1.43 g

Ingredients:

1 cups Cooked Chickpeas
(see below instructions for cooking chickpeas) 1 Tbs Lime Juice
1 clove Garlic Minced
1 tsp Ground Cumin
1⁄2 tsp Tahini (sesame paste)
A pinch of black pepper, to taste

Preparation:

In a food processor, blend chickpeas, lime juice, garlic, cumin and tahini until it becomes very smooth. Adjust black pepper to taste.

Tip: Cooking Chickpeas and other beans
•Allow them to soak overnight in cold water.
•Next morning rinse the chickpeas (or other beans) very well, put them in a pot and add fresh cold water (about 5cm above the chickpeas’ level). •Bring to the boil.
•Scoop any foam rising at the surface.
•Then turn the heat down (it should NOT boil anymore but simmer gently) and add a small piece of kombu seaweed.
•Let them cook until very SOFT, about 1 1⁄2 hours for chickpeas (time depends on the kind of beans).

ALL beans should be cooked this way. Kombu seaweed helps in softening the beans, makes beans easier to digest and adds many trace minerals. If beans are not cooked long enough it might cause digestion problems and can produce gas.

Avocado Spread

For 4­6 Serving
Calories (per serving) : 73.9 cal, Fat (per serving) : 5.19 g

* Avocado contains mostly monounsaturated and polyunsaturated fats, which are essential components of a healthy diet.

Ingredients:

100g Avocado Ripe, Pitted 3 Tbsp Yoghurt
3 Tbsp Orange Juice
1 tsp Lime Juice

1 clove Garlic Minced 1 Tbsp Honey

1 tsp Worcestershire Sauce
A pinch of black pepper, to taste

Preparation:

In a food processor, blend yoghurt, orange juice, lime juice, garlic, honey and Worcestershire sauce until it becomes very smooth. Add avocado and pulse briefly. The texture should be coarse. Adjust black pepper to taste.