1 can garbanzo beans, drained, liquid reserved for use in recipe
2 Tbs. fresh lemon juice
1/8 tsp. freshly ground cumin
3 Tbs. tahini paste
salt to taste
1/2 clove of garlic, minced Continue reading
With strictly fresh vegetables and water, this wholesome soup can be prepared year-round and provides all the carbohydrates you need in a meal. To amp up the protein, swirl in a spoonful of whole-milk yogurt per serving.
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10 cups water
1 tsp. sea salt, or to taste
2 bay leaves
2 cloves garlic, halved
1 medium beet, cut into ¼-inch strips
1 small celery root, cut into ½-inch strips
2 medium carrots, cut into ¾ inch pieces
2 stalks celery, cut into ¾ inch pieces
1 medium turnip, cut into ¾ inch pieces
1 medium onion, cut into ¾ inch pieces
1 medium Mexican (light green) zucchini, cut into ¾ inch pieces
1 cup of cabbage, cut into ¾ inch pieces
½ tsp. harissa powder
1 cup chopped Italian parsley
¼ tsp. coarsely ground black pepper
2 tsp. olive oil
Place water, sea salt, bay leaves, garlic and beets in a soup pot and bring to a boil.
Reduce heat and simmer for 15 minutes or until beet is half-cooked.
Add celery root, carrots, celery and turnip and simmer for about another 10 minutes.
Add onion and zucchini and cook for another 10 minutes.
Add the rest of the ingredients and simmer until vegetables are soft.
Adjust seasonings and enjoy.
(Serves 2-4, depending on appetite and how many other snacks you serve)
1 cup freshly cooked or frozen garbanzo beans, a.k.a. chickpeas (a drained can will do)
2 tsp. mild-flavored olive oil
2 tsp. Whole Spice Chaat Masala blend
In a nonstick pan over medium heat, toss the beans for a few minutes until they are hot and starting to develop small brown marks.
Turn off the heat and add the olive oil.
Toss for one minute, add the chaat masala blend, toss for 30 seconds more and serve.
Don’t forget the beer! (Or wine, of course.)
Note: You can also add chaat masala while toasting nuts — almonds in particular — or roasting potatoes and other vegetables.Continue reading
2 pita breads
2 Tbs. water
3 Tbs. olive oil
1/4 tsp. salt
1 Tbs. Whole Spice Za’atar Spice Blend
For the pita chips with Za’atar Blend:
Preheat oven to 350.
Slice the pita into bite-sized squares and place them in a small salad bowl Drizzle with water and 3 Tbs. olive oil; season with 1/4 tsp. salt and 1 Tbs. Za’atar Blend.
With your hand, gently mix to make sure all pita bites are coated with spices.
Place on a baking sheet and bake for 20 minutes or until golden brown.
Set aside to cool.