Creamy Hummos!

1 can (15 or 16 oz.) of chickpeas (garbanzo beans)

3 cloves garlic, roasted or raw (raw preferred for holistic purposes)

Juice of one lemon

2 tablespoons tahini (sesame seed butter)

2 tablespoons of olive oil

1 tsp cumin

Salt and pepper to taste (I used 1/2 tsp rock salt dissolved in 1/8 cup water) 

Rinse and drain the chickpeas. In a food processor or blender, process chickpeas with garlic, lemon juice and tahini until blended. Add olive oil slowly while processor is running until hummus is thick and smooth. Blend in salt and pepper to taste.

Nutritional value serving (two Tbsp.): 60 calories, 60mg sodium, 2 grams of protein, 4 grams of fat, and 0 grams of saturated fat.

Cravings!

Via naturopathyworks.com

If you crave this…	What you really need is…	And here are healthy foods that have it:
Chocolate	Magnesium	Raw nuts and seeds, legumes, fruits
Sweets	Chromium	Broccoli, grapes, cheese, dried beans, calves liver, chicken
	Carbon	Fresh fruits
	Phosphorus	Chicken, beef, liver, poultry, fish, eggs, dairy, nuts, legumes, grains
	Sulfur	Cranberries, horseradish, cruciferous vegetables, kale, cabbage
	Tryptophan	Cheese, liver, lamb, raisins, sweet potato, spinach
Bread, toast	Nitrogen	High protein foods: fish, meat, nuts, beans
Oily snacks, fatty foods	Calcium	Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
Coffee or tea	Phosphorous	Chicken, beef, liver, poultry, fish, eggs, dairy, nuts, legumes
	Sulfur	Egg yolks, red peppers, muscle protein, garlic, onion, cruciferous vegetables
	NaCl (salt)	Sea salt, apple cider vinegar (on salad)
	Iron	Meat, fish and poultry, seaweed, greens, black cherries
Alcohol, recreational drugs	Protein	Meat, poultry, seafood, dairy, nuts
	Avenin	Granola, oatmeal
	Calcium	Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
	Glutamine	Supplement glutamine powder for withdrawal, raw cabbage juice
	Potassium	Sun-dried black olives, potato peel broth, seaweed, bitter greens
Chewing ice	Iron	Meat, fish, poultry, seaweed, greens, black cherries
Burned food	Carbon	Fresh fruits
Soda and other carbonated drinks	Calcium	Mustard and turnip greens, broccoli, kale, legumes, cheese, sesame
Salty foods	Chloride	Raw goat milk, fish, unrefined sea salt
Acid foods	Magnesium	Raw nuts and seeds, legumes, fruits
Preference for liquids rather than solids	Water	Flavor water with lemon or lime. You need 8 to 10 glasses per day.
Preference for solids rather than liquids	Water	You have been so dehydrated for so long that you have lost your thirst. Flavor water with lemon or lime. You need 8 to 10 glasses per day.
Cool drinks	Manganese	Walnuts, almonds, pecans, pineapple, blueberries
Pre-menstrual cravings	Zinc	Red meats (especially organ meats), seafood, leafy vegetables, root vegetables
General overeating	Silicon	Nuts, seeds; avoid refined starches
	Tryptophan	Cheese, liver, lamb, raisins, sweet potato, spinach
	Tyrosine	Vitamin C supplements or orange, green, red fruits and vegetables
Lack of appetite	Vitamin B1	Nuts, seeds, beans, liver and other organ meats
	Vitamin B3	Tuna, halibut, beef, chicken, turkey, pork, seeds and legumes
	Manganese	Walnuts, almonds, pecans, pineapple, blueberries
	Chloride	Raw goat milk, unrefined sea salt
Tobacco	Silicon	Nuts, seeds; avoid refined starches
	Tyrosine	Vitamin C supplements or orange, green and red fruits and vegetables

Best Tasting Pancakes Ever! Vegan or Otherwise

Ingredients (use vegan versions):

    1 teaspoon vanilla
    3/4 banana
    1 cup nondairy milk (I use soy)
    2 tablespoons applesauce
    1 cup gluten free flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    3 tablespoons maple syrup     

Directions:

1. Mix wet ingredients in a medium sized bowl.  Mix dry ingredients in a larger bowl.

2. Pour wet ingredients into dry; mix well until smooth consistency.

3. Drop ladlesful onto medium heat (preheated) pan.  Flip over when each pancake begins to bubble on top.

Serve with vegan buttery spread (if desired) and maple syrup.


Adapted from:  http://vegweb.com/index.php?topic=16252.0 

Red Lentil Kofte / Mercimek Köftesi

From:  http://almostturkish.blogspot.com/2009/10/red-lentil-kofte-mercimek-koftesi.html 


This vegetarian kofte is one of the most popular appetizers of Turkish cuisine.



































1 cup red lentil
1/2 cup fine bulgur
1/2 cup olive oil
2 cups of water
1 medium onion, very finely chopped
1 tsp cumin
1 tbsp tomato + red pepper paste (if you cannot find red pepper paste you can use 1 tbsp tomato paste)
~1 tsp salt
juice of half or 1 lemon (depends on how you like it: sour or not so sour)
1/3 bunch parsley, finely chopped
1/2 bunch green onion, finely chopped
curly leaf lettuce



































-Wash lentils and boil them in 2 cups of water until it almost soaks the water.
-Once you turn it off, add bulgur and salt. Mix once and cover to let the bulgur expand. Let it cool off.
-Heat oil in a pan and add the onion (not the green one!) and cook until soft.
-Add tomato paste and cook for another 1-2 minutes.
-Add this to the lentils which should be cool by now.
-Add half of finely chopped parsley and green onion to the lentils. Mix all well.
-Take walnut size pieces and give them kofte shape in your hands.
-You can either place lettuce leaves on a serving plate and put koftes on top as in the picture, or serve koftes and lettuce leaves