Hummus is a great source of protein and good fat, and the benefits of cilantro include aiding in digestion, preventing UTIs, and, perhaps most compelling, the ability to purify water.* The point is, it’s an incredible herb, and this recipe is like butta.
15 oz chickpeas, drained and rinsed
juice of 1/2 lemon
1 1/2 t sea salt
3 T tahini
1/4 c liquid reserved from chickpeas or olive oil
2 garlic cloves, minced
1/2 c cilantro, roughly chopped
1/4 c water
Combine all ingredients into the small bowl of a food processor, pulsing until smooth.
Taste and add more lemon juice or sea salt, if you like.
Enjoy straight away or refrigerate in a sealed container for up to three days.
Açaí bowls are more than internet photo fodder, they’re healthful and delicious. Because I eat vegetarian (erring on the side of vegan) I often start my days with one. Cooking has become a bit of a love language for me, so on a recent trip home I racked my brain trying to think of something to accommodate both my dietary ideals and my parents who eat paleo. Açaí bowls are adaptable and are the only vegan / paleo crossover meal I’ve managed so far. They also, you know, look nice.
1 t coconut oil
2 T unsweetened coconut flakes
1 4 oz pack frozen unsweetened açaí
2 T coconut milk*
1 Medjool date, pitted*
1 T peanut butter*
1 T chia seeds
2 T granola
1 T dried goji berries
1 T cacao nibs
small handfuls of strawberries, raspberries, blueberries, and blackberries
*Other types of milk, dates, and nut butters can be used. Almond butter works great for paleo folks.
Melt coconut oil over medium-low heat. Add coconut flakes and toast until lightly browned, 2-3 minutes.
Blend açaí, banana, coconut milk, date, and peanut butter until smooth.
Pour into bowl and top with toasted coconut, fresh fruit, chia seeds, dried goji berries, cacao nibs, and granola.
Toppings can be edited to fit tastes. Since berries have such a precarious shelf life, often I do not have all four kinds on hand so I just use what’s around. Sliced kiwi is a delicious topping, too.
1 1/2 T olive oil
1 small yellow onion, diced
1 t fresh ginger, minced
4 garlic cloves, minced
2 russet potatoes, cubed
4 carrots, sliced**
1 jalepeño, seeded and sliced
3 T ground cashews
1/2 c (4 oz) tomato sauce**
2 t sea salt
1 1/2 T curry powder
1 c green peas
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 c coconut milk
1 bunch fresh cilantro
The oil in this recipe can be coconut, olive, canola, or vegetable, the onion can be white or yellow, the potatoes can be almost any type, the bell peppers can be any combo of colors, and the milk can also be any kind, including canned coconut milk for a full-bodied flavor.
**I used leftover red enchilada sauce in lieu of straight tomato sauce because it’s what I had on hand, and it turned out great! For the same reason, I used baby carrots instead of four full carrots. I hate to waste food (and money), so I try to be resourceful and use up what I have around before opening or buying something new.
I used a coffee grinder for the cashews but you can also use a blender or food processor.
Heat the oil in a skillet over medium heat.
Stir in the onion, cooking until tender.
Mix in ginger and garlic and continue cooking for one minute.
Mix in potatoes, carrots, jalapeño, cashews, tomato sauce, sea salt, and curry powder. Cook about ten minutes until potatoes are tender, stirring occasionally.
Stir peas, bell pepper, and milk into the skillet. Reduce heat to low, cover, and simmer ten minutes.