Nutrition; we all know it’s important yet the mire of information out there can be rather overwhelming….now imagine learning valuable nutrition information in your own home while sampling delicious food and sipping on some wine!
Planning a fun and different evening for a group of friends? How about an in home nutrition and cooking demo, you pick the theme and menu, I bring the food, and you supply the venue, friends and beverages.
While whipping up culinary delights and demonstrating useful culinary skills, I will share nuggets of nutritional wisdom such as why grass fed beef is healthier, the best fats to cook with and which organic ingredients really matter.
I believe most health conditions can be avoided, diminished or eliminated through good nutrition, as I have seen in my own health and that of my clients and I love to share and inspire others to cook beautiful food.
The theme for this evening was ‘Nutrition 101’, presented with an appetizer menu featuring a seasonal salad of Roasted Root Vegetables with a Citrus Ginger Dressing, scratch made Hummus with Roasted Garlic, Lemon and Artichokes and delightful little Moroccan Spiced Beef Tortilla Cups.
Beyond boring bland hummus, this homemade hummus is quite easy to make, a delicious nutritious powerhouse. Store bought cans can be substituted, however taking the time to s properly soak and prepare the garbanzo beans boosts the health benefit as the enzyme inhibitors which interfere with digestion are released in the process.
Updated with fragrant roasted garlic, lemon and artichoke, this is a delicious party staple, serve with crudités or GMO free chips or crackers
2 cups dried Garbanzo Beans (Chickpeas)
2/3 cup Tahini Paste
1/3 cup Lemon Juice
1 tsp. Lemon Zest
1/2 cup Olive Oil
1 cup Marinated Artichokes, drained
1/2 head Garlic, roasted
1Tbsp.Toasted Pine Nuts
1Tbsp. Dukka seasoning
Chopped Chives, to garnish
Salt to taste
Soak the garbanzo beans for 24 hours in filtered water and a teaspoon of baking soda. Drain, and rinse very well.
Place in a large pot and cover with filtered water, bring to the boil and simmer for about 2 to 3 hours until softened, drain and allow to cool.
While the garbanzo beans are cooking, roast the garlic; wrap loosely in foil and roast at 350F for approximately ½ hour until softened. Allow to cool, and squeeze the cloves out of the skins.
Place the garbanzo beans, tahini paste, lemon juice, garlic and about a 1/4 cup filtered water in a food processor and process until smooth.
With machine running add the olive oil and parsley, season with paprika, cumin and salt, add a little more water if too thick.
Add the artichokes and process using the pulse button, to a chunky texture, season to taste.
Place in serving bowl, drizzle extra olive oil over, sprinkle with pine nuts and paprika and chives.
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