Here’s a recipe for hummus without the chickpeas. It is both vegan and gluten free. It’s made with macadamia nuts and tahini. Try it, you’ll love it!
Makes about 4 cups.
2 cups shredded zucchini
1 ½ cups macadamia nuts
1 head roasted garlic (see note at end of recipe)
1 cup tahini (sesame seed paste)
6 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons fresh parsley
1 teaspoon salt
Place the zucchini in a flour sack towel or cheesecloth and wring it out over the sink to remove as much liquid as possible.
In a food processor fitted with a steel blade, process the macadamia nuts until coarsely ground. (Do not over-process or you will create macadamia nut butter, which, while delicious, is not what we’re going for here.) Add the zucchini and process to combine. Add the remaining ingredients one at a time, processing to combine after each addition until everything has been added and the hummus is creamy.
Serve with fresh vegetables.
Note: To roast the garlic, cut off the top of the head of garlic. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap in aluminum foil and roast in a 400F oven for 35-45 minutes. When cool enough to handle, squeeze out the garlic cloves.
These quinoa frittatas are a healthy way to start the day or to serve at a brunch. Quick and easy to make, every bite is delicious and nutritious.
¼ c (45g) dry quinoa, cooked (about ¾ c or 135 g cooked)
1 zucchini grated
½ t salt
¼ t pepper
½ t garlic powder
1/3 c (40g) crumbled feta
Mix all ingredients, then spoon into greased muffin tins
(or use paper liners)
Sprinkle each top with 2 t chopped pecan.
You would think that preparing a smoothie is a no-brainer. Over the years, Jeff, who enjoys this drink more than anyone I know, has worked on perfecting his. He has found that the secret to the perfect smoothie is frozen fruit. The fruit however, must be removed from the freezer and left on the counter for approximately one hour in order to obtain his desired consistency. Jeff uses berries since they are rich in antioxidants and greek yogurt since it has a higher protein content than regular.
3 cups frozen berries (Jeff uses Blueberries, Raspberries and Strawberries)
1 cup Orange Juice
1 8oz. container flavored Greek Yogurt
1 Banana (fresh or frozen)
Blend well and enjoy!