Satisfying and Healthy Lunch

A quick and yummy lunch that is full of raw goodies.

Hummus
Organic Spinach drizzled with Balsamic Fig Glaze or dressing of choice
Organic Carrot Sticks*
Jerusalem Artichoke**
Leftover Rice Mix
Organic Corn Chips

Don't have these ingredients? Use your favorite beans and vegetables, and wrap them in an tortilla. The main point is to make sure we get raw food in our bellies. Enjoy!

Our Hummus Recipe
Pour one can of chickpeas in a processor. Add about 1 tablespoon olive oil, 2 tablespoons lemon juice, 1/4 teaspoon salt and blend. If you need to add more water to blend into a paste. Adjust seasonings to suit your taste. If by chance you overpower it with a particular ingredient, don't panic. Add another can of chickpeas and try again, going a bit more cautiously this time.

Spoon into bowl, smooth with spatula, drizzle with olive oil and sprinkle with paprika and toasted sesame seeds. Or, do it the lazy way and add those into the blender and spoon directly onto your plate. It still tastes great!

Traditional hummus is made with tahini. My son doesn't like the taste of the one we buy. So I omit it for him.

If you have dried chickpeas, they are better than canned. Soak overnight or at least 8 hours. This deactivates the enzyme inhibitors on the bean. Drain and rinse. Place in a pot with water to cover two inches above them. Bring to a boil, skim any foam, drop the heat to a simmer and let simmer until tender. Depending on the age of the bean, this can take from 30 minutes to an hour. Just remember to keep checking them. If you happen to overcook them, strain as usual. You're turning them into a paste anyway!

Have you heard about sprouting? It activates all the good things in the bean for your benefit. Sprouting is an excellent way to get extra live nutrition during the winter months ahead. If you think you're too busy for it, you may find it actually helps with cooking dinners. Sprouted beans and grains cook MUCH quicker than unsprouted ones do.

Sprouting directions: Soak 1 cup beans overnight, drain, rinse and place in one or two jars (not more than half full). Cover with a cheesecloth, screen, or dish towel, and secure with a rubber band or canning jar lid. Leave tilted so air can circulate and excess water can drain. Rinse 3-4 times a day, every day for a few (2-3) days. If you use a dish towel, make sure you change it every day or two. You'll see little shoots start to sprout. When they are ready, follow the cooking instructions above, but be careful! They cook QUICKLY. The taste they give is lighter than an unsprouted bean. You may adjust your seasonings differently.

*Organic baby carrots, while convenient, have been dipped in bleach. Best to make your own.

**The Jerusalem artichoke is a little root vegetable. I love it raw. It can be shredded or cubed and added to anything (veggie medley, meatloaf, salads, soup, etc). For this lunch, the root I had was a small one from the community garden, so I just scrubbed it and ate it whole. It's a great prebiotic, which means it supports the probiotics that keep us healthy.
Want to know more about Jerusalem Artichokes? They are easy to grow and harvest up to zone 4. Check this site.