Homemade Hummus With An Extra M

Hummus, the first time I heard somebody saying that she had hummus with some bread, I thought to myself: “Did she actually eat humus, as in rotten leaves? Is that some kind of new food trend I do not know about?” This was about 10 years ago, waaaaaay before I got really interested in food.

Nowadays I love hummus, with an extra m. I have it with some bread, use it to dip veggies in or as a healthier option for mayonnaise. Like my almond milk, I bought it in the supermarket, but found out that it is so ridiculously easy to make. So today I had a craving for some bread with hummus, but didn’t have any left. What I did have were some leftover chickpeas from a salad I made the evening before (always save your leftovers, you might need them later on). The bread you see in the picture is Terrasana sprouted spelt bread, this kind of bread contains more nutrients and less gluten than normal bread and it is amazingly tasty.

I made a really basic version of hummus, nothing fancy, but still great. Put the following ingredients in a blender or food processor and voilà: Homemade Hummus!

• about 215 grams of drained chickpeas (I bought a pot of 350 grams, but after draining the liquids this is what was left)
• Juice of 1 lemon
• 2 tablespoons of tahini
• Freshly ground pepper
• Optional: some sea salt, but my chickpeas were a bit salted. You can also add some water if the substance is too thick. And experiment with flavor; add some garlic, chilipepper, curry, cumin or cilantro.

Love your Sunday, make some Room For Food…

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The Lambada Almond Pulp Bar

This morning I had my first self made almond milk oatmeal. WOW, it was great! I consider myself a big girl now, because I made it with no help AND finished my plate. I have to confess that I did not know what to expect, since it smelled a bit funny because of the mediocre quality of the dates I used, so I am really looking forward to my new production of almond milk with the best quality of foods.

After filtering the milk, I was left with a pantyhose full of almond pulp. There was a time that I was searching all over the country for almond meal, because I saw a lot of foodies baking batches of cookies with it, so I was not going to throw this in the garbage bin and waste it. And off I went again, doing some research on the Internet, where I found a good recipe to make a kind of granola bar. I love granola bars, but most of them contain a lot of added sugar. When I make them myself they also contain sugar, as in fruit sugar or another sweetener and I can decide how much of it is good for me. Control freak, huh? YUP!

Oh, the joy it was to make another treat for myself. While humming “the Lambada” (don’t ask) and shuffling through the kitchen I took:

• Almond pulp leftovers from my almond milk
  
• ½ cup of shredded coconut
• 4 tablespoons of natural peanut butter
• 1 or 2 tablespoons of agave (the pulp contains a little bit of the dates, so you don’t need a lot)
• ¼ cup of flaxseeds
• ¼ cup of cocao nibs

1. Mix everything together and spread it on a flat plate
2. Freeze it until it is hard and then cut it into pieces
3. You can keep them in the fridge or in the freezer
4. Enjoy and sing the lyrics of the Lambada out loud (phonetically of course)

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Açaí Warrior Rio Bowl

While I was dragging myself through the mud, my boyfriend was fighting in a Brazilian Jiu Jitsu (BJJ) tournament. Yeah people, don’t mess with us, because we are hard to beat. Well, he is really hard to beat, as he won the golden medal! As an extra price he would normally get fighting gear, but this time he got something that made me really happy; a box of açaí. This might not really sound logical, but it actually is. Açaí (Ah-Sigh-EE) is a purple berry that only grows alongside the banks of the Amazon in Brazil (do you see the relation: Brazilian Jiu Jitsu). It is full of antioxidants and the locals already use it in their daily diet for ages. Its popularity grew in the nineties, when surfers discovered it and spread the word. So, it is not only an amazingly nutritious berry, it is also damn cool.

I had a bowl of açaí before and instantly got excited, since it tasted so good that I could not believe it was good for me. The packages of the açaí pulp are divided into small portions and frozen so you can keep it for a long time, but you won’t and that is a promise. Açaí is used in smoothies, sauces or you can do it like the Brazilian surfers do and use it in an “açaí na tijela” also known as Rio Bowl. They added guarana in the packages from the brand Ataste,  which is a seed that is used as an energy booster and it will increase your reflexes. BJJ fighters really need that, because in a blink of an eye their opponents can put their right toe into their left ear.

The Rio Bowl is our favorite recipe and really easy to make, for two warriors like us I used:

• 4 packages of Ataste açaí
• 3 juiced oranges
• 1 sliced banana
• 2 sliced strawberries
• 6 tablespoons of Homemade Granola
• A food processor or blender

1.  Put the packages of frozen açaí and the orange juice into your food processor let it blend until there are no clumps, but not to long because it will melt
2. Divide it over to bowls (EQUALLY)
3. Add the banana, strawberry and granola
4. Feel the powers of the açaí
5. Test your reflexes by throwing a bouncing ball to the wall and try to avoid it with some cool moves

Source: Ataste of the Amazon

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