Mediterranean Hummus Layer Dip

This is my new favorite dip!!  I was inspired by a recipe from pinfoody and decided to make my own version of course. It turned out amazing! I made it for Christmas Eve and New Years Eve and I'm already craving it again...looks like I will be making it soon!

Mediterranean Hummus Layer Dip
2 cups hummus
(Cilantro pesto)
one bunch cilantro, minus small handful
3 garlic cloves
1/3 cup EVOO
1/3 cup pine nuts
1/2 t salt
pinch pepper
(Veggie Layers)
1 cup grape tomatoes, halved
1/2 large cucumber, seeds removed, chopped
1/2 cup kalamata olives, finely chopped
3 pepperoncini peppers, finely chopped
small handful cilantro, chopped
paprika for garnish
 Spread hummus on large platter. Make cilantro pesto by adding all ingredients in a food processor and mix until blended. Spread over hummus. Top with tomatoes, cucumbers, olives, peppers and cilantro. Sprinkle paprika as a garnish. Serve with veggies, pita chips, flax crackers, etc. For Christmas I served it with this veggie Christmas tree and some other veggies!

Hummus Lettuce Wraps

 

Hummus Lettuce Wraps
Romaine lettuce
hummus
cucumbers, chopped
grape tomatoes, halved
olives, chopped (black or kalamata)
carrots, chopped
avocado, chopped
broccoli, chopped
sprouts
Wash and dry lettuce and cut off end.  Spread hummus on lettuce leaves and top with desired veggies.

CREAMY Hummus

I love hummus and have made many versions...this creamy one is my favorite so far!! I love the fluffy, smooth texture. It is delicious with veggies, sandwiches, pita chips, wraps, etc.

CREAMY Hummus

1/2 cup tahini
zest and juice from two lemons

1 can chickpeas/garbanzo beans (drained & rinsed)
1/4 c EVOO
3 cloves garlic

1 t salt

1 t cumin
1/4-1/2 cup warm water
In a Vitamix, combine the tahini and lemon juice/zest until creamy and smooth. Add remaining ingredients and blend, adding enough water for desired thickness.

Optional: garnish with paprika, cilantro, or EVOO.

Almond Cashew Cabbage Salad

I seem to make this cabbage salad a lot around winter time and especially the holidays! Instead of using white processed sugar in the dressing, I have used agave for sweetness.

Almond Cashew Cabbage Salad

(Dressing)

1/2 cup extra virgin olive oil

1/3 cup raw agave

1/3 cup rice vinegar

1 t Himalayan salt

1/2 t fresh cracked pepper

(Salad)

1 large head green cabbage, chopped

1 cup chopped celery

1 cup raw cashew pieces

1 cup raw almonds, chopped

2 T sesame seeds

2/3 cup steamed & shelled edamame (optional)

Mix dressing ingredients in a glass jar. Shake well and place in fridge until ready to serve. Add salad ingredients in bowl and mix with dressing right before serving.

Peanut Butter Cookies (Gluten Free)

I have been trying out several concoctions to come up with a gluten free peanut butter cookie! I think I finally have the perfect recipe! 

Peanut Butter Cookies (Gluten Free)

3/4 cup coconut sugar

pinch Himalayan salt

1 t baking soda

1/2 t pure vanilla extract

1 egg (organic free range)

1 cup natural peanut butter

Preheat oven to 350 degrees. Beat together all ingredients except peanut butter. Add peanut butter and beat to combine. Line baking sheet with parchment paper. Use a 1 T scooper to scoop cookie dough onto baking sheet. Lightly press fork tines on the top of the dough to form the classic criss-cross pattern on a peanut butter cookie! Bake for 8 minutes. Remove from oven and place on a wire rack to finish cooling. Makes 26 cookies.

Homemade Wheat Noodle Soup

Growing up, we would always use the carcass from our Thanksgiving turkey and make homemade turkey stock. We made egg noodles and added our leftover turkey and we had turkey noodle soup! Delicious. This is my version...I made my noodles from whole wheat flour and added veggies to the soup. We cooked a small turkey this year and did not have many leftovers, so I did not add turkey. But you could if you have some leftover from the holidays! You can also make this with veggie stock!

Homemade Wheat Noodle Soup

(Stock)

1 turkey carcass

3 quarts cold water

1 large carrot, roughly chopped

2 celery stocks, roughly chopped

1 onion, roughly chopped

handful parsley

4 garlic cloves

4 bay leaves

 For turkey stock, place all ingredients in large pot. Bring to a boil and then simmer for about four hours. Strain stock and then you are ready to add your veggies and make your noodles.

(Soup)

1 cup chopped celery

1 cup chopped carrots

1/2 t poultry seasoning

1 t Himalayan salt (or to taste)

1/4 t pepper (or to taste)

chopped fresh Italian leaf parsley (to garnish)

Bring stock to boil and add all ingredients except parsley. Simmer for about 30 minutes. I make my noodles while the veggies are simmering.

(Noodles)

2 cups whole wheat flour (more for rolling out)

1/2 t Himalayan salt

3  eggs

1/4 c water

1 t EVOO

In a large bowl, whisk together wheat flour and salt. Make a well in the middle of the flour and add remaining ingredients. Mix with your hands until you form your dough. Knead a bit until it is combined well. Add more flour if necessary. Next, roll your dough out on the counter top as thin as you can, about 1/8", adding flour as necessary to prevent dough from sticking. The thinner the dough, the better your noodles will be. (This makes about 1 1/4 lbs of pasta dough.)

Take a pizza cutter and cut your noodles to desired size. I like mine thin and not too long. I coat the noodles with a little more flour and then add them to the veggies and stock. Simmer another 15-20 minutes or until noodles are soft and flavors are combined. Garnish with fresh parsley. Leftovers of this soup are delicious as well!

 

 

Pumpkin Coconut Cream Custard

 I wanted to make a pumpkin dessert for Thanksgiving and this is what I came up with!

Pumpkin Coconut Cream Custard

2 cans (14 oz) coconut cream

2 cups pumpkin puree

1 T pure vanilla extract

1 T pumpkin pie spice

1/4 t salt

1/2 cup pure maple syrup

2 t guar gum

Whisk all ingredients in a pan. Bring to a boil and simmer for about 10 minutes until thickened, stirring often.  Divide mixture into 8 ramekins. Cool in fridge for several hours. You are left with a thick, pumpkin coconut cream custard!