#oil free hummus

[morethansalad]

Middle Eastern Tofu Kebabs (Vegan & Gluten-Free)

[i-am-aprl]

How to sneak the info you want to share in a cooking video so Mark Zuckerberg won't delete it...

OmarsCooking

Thank God for tumblr 💙

[najia-cooks]

[ID: A bowl of avocado spread sculpted into a pattern, topped with olive oil and garnished with symmetrical lines of nigella seeds and piles of pomegranate seeds; a pile of pita bread is in the background. End ID]

متبل الأفوكادو / Mutabbal al-'afukadu (Palestinian avocado dip)

Avocados are not native to Palestine. Israeli settlers planted them in Gaza in the 1980s, before being evicted when Israel evacuated all its settlements in Gaza in 2005. The avocados, however, remained, and Gazans continued to cultivate them for their fall and winter harvest. Avocados have been folded into the repertoire of a "new" Palestinian cuisine, as Gazans and other Palestinians have found ways to interpret them.

Palestinians may add local ingredients to dishes traditionally featuring avocado (such as Palestinian guacamole, "جواكامولي فلسطيني" or "غواكامولي فلسطيني"), or use avocado in Palestinian dishes that typically use other vegetables (pickling them, for example, or adding them to salads alongside tomato and cucumber).

Another dish in this latter category is حمص الافوكادو (hummus al-'afukadu)—avocado hummus—in which avocado is smoothly blended with lemon juice, white tahina (طحينة البيضاء, tahina al-bayda'), salt, and olive oil. Yet another is متبّل الأفوكادو (mutabbal al-'afukadu). Mutabbal is a spiced version of بابا غنوج (baba ghannouj)‎: "مُتَبَّل" means "spiced" or "seasoned," from "مُ" "mu-," a participlizing prefix, + "تَبَّلَ" "tabbala‎," "to have spices added to." Here, fresh avocado replaces the roasted eggplant usually used to make this smooth dip; it is mixed with green chili pepper, lemon juice, garlic, white tahina, sumac, and labna (لبنة) or yoghurt. Either of these dishes may be topped with sesame or nigella seeds, pomegranate seeds, fresh dill, or chopped nuts, and eaten with sliced and toasted flatbread.

Avocados' history in Palestine precedes their introduction to Gaza. They were originally planted in 1908 by a French order of monks, but these trees have not survived. It was after the Balfour Declaration of 1917 (in which Britain, having been promised colonial control of Palestine with the dissolution of the Ottoman Empire after World War 1, pledged to establish "a national home for the Jewish people" in Palestine) that avocado agriculture began to take root.

In the 1920s, 30s, and 40s, encouraged by Britain, Jewish Europeans began to immigrate to Palestine in greater numbers and establish agricultural settlements (leaving an estimated 29.4% of peasant farming families without land by 1929). Seeds and seedlings from several varieties of avocado were introduced from California by private companies, research stations, and governmental bodies (including Mikveh Israel, a school which provided settlers with agricultural training). In these years, prices were too high for Palestinian buyers, and quantities were too low for export.

It wasn't until after the beginning of the Nakba (the ethnic cleansing of Palestinians from "Jewish" areas following the UN partition of Palestine in 1947) that avocado plantings became significant. With Palestinians having been violently expelled from most of the area's arable land, settlers were free to plant avocados en masse for export, aided (until 1960) by long-term, low-interest loans from the Israeli government. The 400 acres planted within Israel's claimed borders in 1955 ballooned to 2,000 acres in 1965, then 9,000 by 1975, and over 17,000 by 1997. By 1986, Israel was producing enough avocados to want to renegotiate trade agreements with Europe in light of the increase.

Israeli companies also attained commercial success selling avocados planted on settlements within the West Bank. As of 2014, an estimated 4.5% of Israeli avocado exports were grown in the occupied Jordan Valley alone (though data about crops grown in illegal settlements is of course difficult to obtain). These crops were often tended by Palestinian workers, including children, in inhumane conditions and at starvation wages. Despite a European Union order to specify the origin of such produce as "territories occupied by Israel since 1967," it is often simply marked "Israel." Several grocery stores across Europe, including Carrefour, Lidl, Dunnes Stores, and Aldi, even falsified provenance information on avocados and other fruits in order to circumvent consumer boycotts of goods produced in Israel altogether—claiming, for example, that they were from Morocco or Cyprus.

Meanwhile, while expanding its own production of avocados, Israel was directing, limiting, and destabilizing Palestinian agriculture in an attempt to eliminate competition. In 1982, Israel prohibited the planting of fruit trees without first obtaining permission from military authorities; in practice, this resulted in Palestinians (in Gaza and the West Bank) being entirely barred from planting new mango and avocado trees, even to replace old, unproductive ones.

Conditions worsened in the years following the second intifada. Between September of 2000 and September of 2003, Israeli military forces destroyed wells, pumps, and an estimated 85% of the agricultural land in al-Sayafa, northern Gaza, where farmers had been using irrigation systems and greenhouses to grow fruits including citrus, apricots, and avocados. They barred almost all travel into and out of al-Sayafa: blocking off all roads that lead to the area, building barricades topped with barbed wire, preventing entry within 150 meters of the barricade under threat of gunfire, and opening crossings only at limited times of day and only for specific people, if at all.

A July 2001 prohibition on Palestinian vehicles within al-Sayafa further slashed agricultural production, forcing farmers to rely on donkeys and hand carts to tend their fields and to transport produce across the crossing. If the crossing happened to be closed, or the carts could not transport all the produce in time, fruits and vegetables would sit waiting in the sun until they rotted and could not be sold. The 2007 blockade worsened Gaza's economy still further, strictly limiting imports and prohibiting exports entirely (though later on, there would be exceptions made for small quantities of specific crops).

In the following years, Israel allowed imports of food items into Gaza not exceeding the bare minimum for basic sustenance, based on an estimation of the caloric needs of its inhabitants. Permitted (apples, bananas, persimmons, flour) and banned items for import (avocados, dates, grapes) were ostensibly based on "necessary" versus "luxury" foods, but were in fact directed according to where Israeli farmers could expect the most profit.

Though most of the imports admitted into Gaza continued to come from Israel, Gazan farmers kept pursuing self-sufficiency. In 2011, farmers working on a Hamas-government-led project in the former settlements produced avocados, mangoes, and most of the grapes, onions, and melons that Gazans ate; by 2015, though still forbidden from exporting excess, they were self-sufficient in the production of crops including onions, watermelon, cantaloupe, grapes, almonds, olives, and apples.

Support Palestinian resistance by calling Elbit System’s (Israel’s primary weapons manufacturer) landlord, donating to Palestine Action’s bail fund, and donating to the Bay Area Anti-Repression Committee bail fund.

Ingredients:

2 medium avocados (300g total)

1/4 cup white tahina

2 Tbsp labna (لبنة), or yoghurt (laban, لبن رايب)

1 green chili pepper

2 cloves garlic

2 Tbsp good olive oil

Juice of 1/2 lemon (1 1/2 Tbsp)

1 tsp table salt, or to taste

Pomegranate seeds, slivered almonds, pine nuts, chopped dill, nigella seeds, sesame seeds, sumac, and/or olive oil, to serve

Khubiz al-kmaj (pita bread), to serve

Instructions:

1. In a mortar and pestle, crush garlic, pepper, and a bit of salt into a fine paste.

2. Add avocados and mash to desired texture. Stir in tahina, labna, olive oil, lemon juice, and additional salt.

You can also combine all ingredients in a blender or food processor.

3. Top with a generous drizzle of olive oil. Add toppings, as desired.

4. Cut pita into small rectangles or triangles and separate one half from the other (along where the pocket is). Toast in the oven, or in a large, dry skillet, stirring occasionally, until golden brown. Serve dip alongside toasted pita chips.

[theoutcastrogue]

I need to share this. (@st-just : hearty gruel alert!)

Red lentils. Boil them in a pot all by themselves, with salt, until soft. Skim the Bad Foam (or first wash them many times, until the water's clear). Set them aside.

Take a big skillet, and sauté in medium heat garlic with cumin, coriander seeds, mustard seeds, and ginger. Grate a tomato in there (or however you add tomato in sauces), add fresh parsley or coriander, and stir.

Drop in the red lentils with water, tumeric, lemon juice, AND TAHINI. Mix them together, let them cook for a few minutes more, stir until done. Adjust texture to taste basically, it's up to you if you'll eat with a fork or with a spoon.

Now serve. In the middle of the gruel, plop a spoonful of strained yoghurt, and slice some raw red onion around it. Drizzle some olive oil/lemon on top. Ready? CHARGE.

hot lentils (sans parsley, I was out) served in gruel form, a hearty meal for 1

Numbers (approximate), for 2 people

pot:

200 gr red lentils

7 minutes boiling

salt to taste

skillet:

2 cloves of garlic

1 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon ground ginger [I don't actually KNOW numbers for the spices, I'm eyeballing this; do what you will]

1 big tomato

salt and pepper to taste

+2 minutes stirring

skillet with the lentils:

~1/2 cup water (IF you've strained the lentils; I empty most but not all of the water from the pot, and then unceremoniously plop the whole thing in there)

1 teaspoon tumeric

4 tablespoons tahini

1/2 lemon

8 minutes cooking total

per serving:

1 hefty tablespoon yoghurt

1/2 small red onion

olive oil and lemon to taste

Feel free to play around with spices and seasoning. The only essential ingredients are the lentils, oil+tomato+cumin, and tahini+lemon.

It's completely feasible with brown lentils, except they take longer to boil. Basically this recipe combines the standard "brown lentils + tahini" with "red lentils + a bunch of spices".

If you have iron deficiency, the dairy will inhibit the iron absorption from the lentils, so either skip the yoghurt, or decide you're eating this because it's delicious, and not because it's good for your blood.

cold lentils ~8 hours later, now in spread-ish form, kinda like hummus. reheating not necessary, fantastic mezze for 2. lasts in the fridge for 3-4 days (just let it out to acquire room temperature first, and serve with yoghurt and onions again).

[rederiswrites]

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.

[everythingwithwasabi]

Homemade Oil-Free Hummus

[flowerytale]

can you please do 'what i eat in a day'? i know it's a strange ask but i'm really curious what people from other countries eat on daily basis:)

hi anon, I never thought that someone would be interested in this kind of "content" but ok lol also I want to say that I finally found the right way to eat that works for me; but anyone is different so please never judge other people's eating habits (I know that wasn't the intent of your message, like more in general…in real life) this is what I ate yesterday (on my free day, because today was less creative lol)

breakfast: I usually make a dairy-free smoothie with frozen strawberries, frozen blueberries, orange juice, a little bit of honey and chia seeds. then I ate some cashews, almonds and a toast

lunch: brown rice with avocado, smoked salmon and lattuce, everything with a little bit of soy sauce and flax seeds. then I made some mint lemonade. i'm obsessed with lemonade and i'm lucky because I have 3 lemon trees (my babies, I love them so much! they are full of little blossoms right now, i'm so proud lol)

afternoon snack: I baked some lemon muffins (again, i'm obsessed) and they turned out delicious!

dinner: I made some hummus (chickpeas, tahini, olive oil, lemon juice, salt & smoked paprika… no garlic because I don't like it) with some fresh veggies and chips. I also ate some primosale cheese.

after dinner snack: some chocolate from my easter eggs (I still have most of it lol)

and that's all!

[dollsahoy]

Recently learned that you can make mayonnaise with milk as the liquid protein component, instead of raw eggs. I tried it yesterday and it worked

We never buy mayo but I really wanted to make chicken salad with some leftover cooked chicken; I usually use hummus instead of mayo for chicken salad, but I haven't made hummus recently, either, so finally looked up egg-free mayo recipes, and it's...like...really easy to make (as long as you have a stick blender and a jar just big enough for the stick blender to fit into; put a half cup oil and a quarter cup milk and a teaspoon vinegar/lemon juice in the jar, stick the immersion blender end all the way at the bottom, and blend on high for 20-30 seconds. The result was mayonnaisey enough for my needs.) (seek out real recipes before trying it yourself)

[real-total-drama-takes]

Homemade Basil Pesto Recipe

Homemade basil pesto is a wonderfully versatile and tasty sauce/spread made from a handful of flavorful ingredients. It comes together in minutes and tastes worlds better than store-bought because it’s so fresh. (Just like with lemon curd, store-bought pesto is nothing like real, FRESHLY made pesto!)

The uses for pesto are virtually endless, and you can use it in recipes like pesto pizza and pesto shrimp. Or use it as pasta sauce, drizzle it over grilled chicken, eggs, or roasted vegetables, spread it on sandwiches or homemade bread, or even swirl into hummus or minestrone soup.

homemade basil pesto

Today’s homemade basil pesto recipe is my absolute favorite. It’s classic, simple, flavorful, and completely fresh. You’ll appreciate how easily it comes together and that it tastes infinitely better than store-bought versions. Homemade pesto can be a dip, sauce, or spread and pairs wonderfully with so many flavors. Bottom line? Pesto is an easy way to instantly elevate any savory dish.

Originating in Genoa, Italy, pesto was traditionally made by crushing the ingredients with a mortar and pestle. Now it’s typically done with the convenience of electric tools like a food processor or blender. You don’t need to cook it at all, unless you want to roast the garlic first.

This Homemade Basil Pesto Is:

Fresh and flavorful

Incredibly versatile

Ready in minutes

Made with just a few ingredients

Easy to customize with what you have on hand

Extra flavorful with roasted garlic

fresh basil

parmesan cheese, roasted garlic, pine nuts, olive oil, lemon, and basil on countertop.

Key Ingredients You Need & Why

Basil: Fresh basil leaves are the base of this pesto recipe. Rinse and pat dry before using.

Pine Nuts: Pine nuts add structure and a light nutty flavor to the pesto. If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds.

Parmesan Cheese: Fresh parmesan cheese adds a little saltiness and helps the pesto stick together. In place of parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: It goes without saying that garlic adds incredible flavor to homemade pesto. I urge you to try using roasted garlic because the flavor isn’t as harsh as raw garlic. (Here’s how to roast garlic.)

Olive Oil: Olive oil is the main liquid and helps create a creamy, rich consistency.

Lemon Juice: 1 teaspoon of fresh lemon juice brightens everything up and really helps the other flavors shine. Many recipes don’t call for it, but I highly recommend it.

Salt & Pepper: Both add flavor and you can add them to taste.

Make it your own: For a twist, try adding your favorite herbs like cilantro, mint, or parsley; your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes; or add a dash of your favorite hot sauce.

FAQ: What Can I Use Instead of Basil?

When fresh basil isn’t in season, it can be really pricey or even impossible to find. I like to use kale, spinach, or arugula in its place. You can find the kale variation I like to use in this pesto pasta salad recipe.

FAQ: What Can I Use Instead of Pine Nuts?

Pine nuts can be really expensive, not to mention hard to find! Walnuts, pistachios, and almonds are all great 1:1 substitutes and you can’t really detect a flavor difference in the finished pesto.

For nut-free pesto, try pumpkin seeds, hemp seeds, sunflower seeds, or cooked and cooled edamame.

pesto in food processor

Overview: How to Make Homemade Basil Pesto

Basil pesto comes together in a matter of minutes using a food processor or blender; just a few pulses and you’re done. The ingredients blend together rather easily, so if you don’t have a fancy food processor, don’t worry. It will still taste like pesto and it will still be good. (It’s hard to mess this up.)

Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Add the olive oil and pulse/process to blend. Scrape down the sides of the blender bowl, then add the lemon juice, salt, and pepper. Pulse this mixture until everything is blended together and relatively smooth. Taste and add more seasoning and any extra herbs/spices if desired.

Can I double or triple the recipe? Yes, you can easily scale up this recipe if your food processor/blender has the room!

spoonful of homemade basil pesto coming out of a jar.

How to Use Homemade Pesto

If you need inspiration, here are MANY ways you can use this basil pesto:

Pesto Tortellini: Use as a sauce over cooked tortellini with parmesan cheese and fresh diced tomatoes.

Shrimp: Try my creamy pesto shrimp for dinner—it’s super quick!

Pizza: Use it in place of pizza sauce on pizza crust; here is my pesto pizza recipe.

Pesto Bruschetta: Bake slices of a fresh baguette in a 400°F (204°C) oven until golden. Top with pesto, parmesan cheese, and diced fresh tomatoes.

Stuffed Peppers: Use pesto in my sausage stuffed peppers recipe instead of the chicken broth. (Same amount—tastes fantastic.)

Focaccia: Skip the herbed olive oil topping on focaccia (step 8) and spread 1/2 cup of pesto all over the dough instead.

Star Bread: Use my star bread recipe and reduce the amount of sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of pesto onto each of the 3 circles. (3 Tbsp. total.) Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.

Pesto Sandwich: Spread pesto on toasted bread, and add your favorite cheese or meat, greens, and tomato.

Pesto Grilled Cheese: Brush 2 slices of thick-cut crusty bread (like artisan bread) with pesto, add provolone or cheddar cheese, butter the outside of the bread, and cook both sides on a griddle or skillet until golden brown.

Swirl in Soup: Swirl a few spoonfuls into a bowl of minestrone soup.

Hummus: Blend 2 Tablespoons of pesto with parmesan garlic hummus.

As a Dip: Use it as a dip for homemade bread, breadsticks, crackers, or pizza pull apart rolls.

As a Spread: Spread it on olive bread or seeded oat bread.

As a Topping: Drizzle over cooked meats, fish, eggs, chicken meatballs, or roasted vegetables.

slices of pesto pizza made with mozzarella cheese and fresh pesto on top.

creamy pesto shrimp

Pesto pizza & creamy pesto shrimp recipes.

FAQ: How Long Does Homemade Pesto Last?

You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

To prevent your pesto from browning in the fridge, pour a layer of olive oil on top before tightly covering or sealing the pesto.

You could also freeze the fresh pesto in small amounts, in a greased ice cube tray, and then thaw the amount you need for a recipe when you need it, so you don’t have as much leftover to store in the fridge.

spoonful of homemade basil pesto coming out of a jar.

Easy Homemade Pesto Recipe

★

★

★

★

★

4.9 from 20 reviews

Author: Sally

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 1 cup

Description

This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.

Ingredients

2 cups (60g) fresh basil leaves*

1/3 cup (48g) pine nuts*

1/3 cup (25g) freshly grated or shredded parmesan cheese

3 small cloves garlic (roasted garlic or fresh)*

1/3 cup (80ml) olive oil

1 teaspoon fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Notes

Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.

Special Tools (affiliate links): Food Processor or Blender

Basil or Other Greens: Instead of basil, try other greens like spinach, kale, or arugula. No matter which greens you choose, rinse and pat dry before using.

Nuts: If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds. For a nut-free version, try cooked and cooled edamame, pumpkin seeds, hemp seeds, or sunflower seeds.

Parmesan Cheese: In place of fresh parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: If you don’t have fresh garlic cloves, use 3 teaspoons minced garlic from the jar.

Other Pesto Variations: Try adding your favorite herbs like cilantro, mint, or parsley. Add your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes. Or add a dash of your favorite hot sauce.

I’m only posting this because it actually sounds kind of good

[highinhighskool]

CHATGBT RECIPES UNDER 200 CALS THANK YOU AI🖤🩶🤍

Here are a few tasty recipes that are under 200 calories: ### 1. **Zucchini Noodles with Tomato Sauce** - **Ingredients**: - 1 medium zucchini (33 calories) - 1/2 cup canned diced tomatoes (20 calories) - 1 garlic clove, minced (4 calories) - 1 tsp olive oil (40 calories) - Salt and pepper to taste - **Instructions**: 1. Spiralize the zucchini into noodles. 2. Heat olive oil in a pan, add garlic, and sauté for 1 minute. 3. Add diced tomatoes, salt, and pepper, and simmer for 5 minutes. 4. Toss in zucchini noodles and cook for 2-3 minutes until tender. **Total Calories**: Approximately 97 calories ### 2. **Greek Yogurt Parfait** - **Ingredients**: - 1/2 cup non-fat Greek yogurt (60 calories) - 1/4 cup mixed berries (20 calories) - 1 tsp honey (21 calories) - 1 tbsp granola (approx. 50 calories) - **Instructions**: 1. Layer Greek yogurt, berries, honey, and granola in a bowl or glass. 2. Serve immediately. **Total Calories**: Approximately 151 calories ### 3. **Cucumber and Hummus Snack** - **Ingredients**: - 1 medium cucumber (16 calories) - 1/4 cup hummus (100 calories) - **Instructions**: 1. Slice the cucumber into rounds. 2. Serve with hummus for dipping. **Total Calories**: Approximately 116 calories ### 4. **Egg White Omelette** - **Ingredients**: - 3 egg whites (51 calories) - 1/4 cup chopped spinach (7 calories) - 1/4 cup diced tomatoes (8 calories) - Salt and pepper to taste - **Instructions**: 1. Whisk egg whites and pour into a heated non-stick pan. 2. Add spinach and tomatoes, season with salt and pepper. 3. Cook until the egg whites are set. **Total Calories**: Approximately 66 calories ### 5. **Apple Slices with Peanut Butter** - **Ingredients**: - 1 medium apple (95 calories) - 1 tsp peanut butter (31 calories) - **Instructions**: 1. Slice the apple. 2. Serve with a small amount of peanut butter for dipping. **Total Calories**: Approximately 126 calories Feel free to adjust the ingredients according to your taste while keeping an eye on the calorie count!

[morethansalad]

Minty Pea Hummus Quinoa Bowls (Vegan & Gluten-Free)

[eatclean-bewhole]

A day of eating to support or heal your gut. Your gut will feel good, and you may even shed a pound or two. Show your gut some love!

ACV tea:

1 cup warm filtered water

1-2 Tbsps organic apple cider vinegar

2 Tbsps lemon juice

1 Tbsp raw honey

1 tsp cinnamon

dash of cayenne

BREAKFAST: Banana-berry smoothie bowl

1 cup frozen banana

1/2 cup avocado, frozen

1 cup kefir

1 Tbsp flax seeds

1 Tbsp grass fed Ancient collagen peptides

Optional toppings: thin apple slices, berries, cacao nibs, kiwi, chia seeds, raw honey, almonds, fresh mint, gluten-free granola

LUNCH: Beet hummus plate & bone broth

1/4 cup beet hummus

1/2 cup tabbouleh

1/4 cup snap peas

1 radish

1/4 cup olives

1/2 cup mixed berries (raspberries, blackberries, cherries)

1 Tbsp unsalted dry-roasted pistachios

SNACK: Banana energy bites & golden turmeric milk

Golden milk:

2 cups coconut milk

1 1/2 tsps fresh ginger, grated

1” turmeric, peeled

1 tsp coconut oil

1/4 tsp ground cinnamon

1/4 tsp vanilla extract

1-2 Tbsps raw honey

cracked pepper

*Blend 5 minutes until smooth.

Banana energy bites:

Banana

2 Tbsps almond butter

1 tsp hemp seeds

*Spread almond butter on banana & roll in hemp seeds.

DINNER: Miso butternut soup

1 tsp sesame oil

1/2 onion, chopped

1 cup cubed butternut squash, skin on

1 garlic clove, chopped

3/4 cup lima beans, drained

1 tsp vegetable bouillon

1 handful of kale, finely chopped

1 tsp toasted sesame seeds

1 tsp ginger, finely grated

1/2 Tbsp brown rice miso

Directions:

1. Sautee onion in olive oil for 5 min. Add squash & garlic, stir for a min. Add beans & bouillon, along with half a liter of filtered water. Cover & simmer for 20 min.

2. Meanwhile, steam kale for 10 min, then toss with sesame oil, seeds & ginger.

3. Add miso to the soup and mix. Top w/ sesame kale mix.

Probiotics (30-50 billion bacterial count)

#guthealth #health #healthylifestyle #nutrition #guthealthmatters #wellness #ibs #healthyfood #probiotics #guthealing #food #healthy #glutenfree #healthyliving #weightloss #healthygut #foodismedicine #digestivehealth #microbiome #detox #digestion #organic #holistichealth #mealplan #healthyeating #gut #diet #bloating #gutfriendly #leakygut

[butts-bouncing-on-the-beltway]

I'm feeling exhausted and fragile today so I'm going to make a vegan wild rice soup with some flaxseed crackers, and since I feel the need to yell into the void, yall are getting a recipe about it.

Flaxseed Crackers (vegetarian, gluten-free, dairy-free, vegan)

Ingredients:

¼ Ground flaxseed meal

1-2 tablespoons Cracked peppercorn oil (cracked peppercorns that have been kept in olive oil for at least 24hrs)

1 cup Whole flax and sesame (or preferred/available) seeds

Aqua faba from 2 cans (liquid from canned chickpeas)

Sundried tomatos, minced/blended

Herbs and spices to taste (in my case, salt, toasted cumin seed, caraway seed, dill seed, fresh rosemary, a dried allium mix, and baby pigweed leaves)

Recipe:

Good news, this is the least labor intensive recipe you'll ever make as long as you have some kind of blender (even those shitty little 1serving smoothie blenders) and any convection oven (counter or whole appliance), but you could probably pull it off on a hotplate and pan if needed.

Preheat a convection oven to 350°F (if using a toaster oven, set to medium-high, if cooking in a pan, use 300°F or medium or 4-5 on the dial)

Crack open your canned chickpeas (if you don't have a Thing you're doing with them, you can just dump it in chickpeas and all, but I'm also making soup) and pour the liquid into your blender. Add no more than a cup of sundried tomatoes (i get them in 1lb vavuum sealed plastic bags and just gradually use em up lmao, but if you grow or have tomatoes you can make your own, or substitute with tomato paste and a little veggie bouillon - this is esp useful if you lack a blender), and blend until chopped or paste as you prefer.

In a container, mix the blended ingredients with your peppercorn oil, flaxseed meal, and whole seeds into a fun and gross lump of seed paste. Smash that bad boy onto a solid, flat surface (things like wax paper or tinfoil are a big help, but you can also use ziplock bags to smash out your cracker forms by putting a small amount inside, sealing without any air, and smoothing into a flat layer) and roll/smoosh it out.

Go ahead and lay your seed paste sheet on it's baking surface (tinfoil in a toaster, oven rack/cookie sheet, whatever) and cook for 15-20 min or until you can crack em apart real snappy like. Check on them at the 10 and 15min mark to confirm your cook time time.

Once cooked, let them cool, and then have fun shattering and crunching your sheets up into wretched little crackers.

If you're me, dump them into soup or hummus or something else savory

Creamy wild rice soup (vegetarian, vegan, dairy-free, gluten free)

Ingredients:

3 cups Chickpeas (2 cans)

2 tablespoons Tahini sauce

½ cup cracked peppercorn oil x2

¼ cup veggie bouillon

2 large onions (I use yellow and red, but it's up to you)

1 whole bulb of garlic (peeled/depapered)

2 cups garden greens (in my case, young pigweed leaves, beet leaves, parsley, and turnip greens, but you can use and leafy green you like)

1 cup wild rice

1 cup of your preferred soft bean (I like white beans like navy or cranberry, but I've had good luck with large pink beans in the past too)

Herbs and spices to taste (I'll be using fennel seed, cumin seed, caraway seed, cardamom, chili flakes, nasturtium seed, and sesame seeds)

8-10 cups boiling water

Recipe

This is a great one pot soup if you have a blender, and fairly low intensity, but you'll need a decent blender to get it creamy. The good news is that the unblended non-crey version is still delicious! So if you don't want to (or can't) worry about using a blender, you don't have to! That makes it useful for cooking up all in one big bowl in the microwave, all in one large pot on the stovetop/hotplate, or in a large oven safe crockpot, whichever works best for you.

Peel and quarter your onions, and peel your garlic cloves, then toss them all along with your spices (save any dried or fresh herbs for the next stage) into the cooking container with ½ cup oil x1. I'll be making mine in an oven safe crock, so see alterations/substitutions below.

Preheat your oven to 350°F, and let your oil, allium, and spice mix (covered) heat to temp along with the oven, then roast for 5-10min or until aromatic before removing your crockpot and keeping the oven at temp.

Add your chickpeas, bouillon, your other half cup of oil, water, beans, no less than ½ tablespoon salt, tahini, and greens/herbs to the crock at this point. If you plan to make creamy soup, DO NOT ADD the wild rice now. If you aren't worrying about that, go right ahead and add the rice now so you'll have less cook time. Return to the oven and let roast uncovered for 90-120 minutes.

If you're not worrying about that, congratulations! Your soup is just done now.

If you are making creamy soup, remove when beans are tender, blend until smooth (add more oil as necessary for consistency), and then add the wild rice and return to the oven for another 45-60min. Then your soup is done!

Go forth and consume lots of nutrition in a package that doesn't suck.

[chefilona]

CHEF ILONA: CREAMY EDAMAME DIP

Edamame Dip:

Edamame are the young, green soybeans which are harvested while they are immature. This dip is entirely plant-based and gets its creaminess from silken tofu, and this dip packs an herbaceous punch with both basil and cilantro. I love this dip with rice crackers or as a flavour base in a lettuce cup.

Silken tofu is a great ingredient for making vegan dips due to its unique texture and nutritional profile. Here's why:

Creamy Texture Silken tofu has a smooth and soft consistency, making it an ideal base for creamy dips like ranch, spinach-artichoke, or hummus-like blends. It can easily mimic dairy-based dips when blended.

Neutral Flavor Its mild flavor allows it to take on the taste of other ingredients, making it versatile for both savory and sweet dips.

Nutritional Benefits High Protein: Silken tofu is a good source of plant-based protein, adding a nutritional boost to your dips. Low Fat: It’s naturally low in fat compared to many traditional dip bases like cream cheese or mayonnaise. Cholesterol-Free: Perfect for heart-healthy recipes.

Allergen-Friendly It’s dairy-free and egg-free, making it suitable for people with lactose intolerance, egg allergies, or following a vegan diet.

Easy to Work With Silken tofu blends seamlessly with other ingredients, creating a smooth, lump-free dip without the need for additional thickeners.

Edamame Dip

Serves 8-10

1 package silken tofu, drained

2 cups shelled edamame, plus ¼ cup for garnish

½ cup cilantro, roughly chopped

1 cup basil, torn

1 jalapeno, halved, seeded, and roughly chopped

4 green onions roughly chopped

¼ cup olive oil

juice of 2-3 limes

¾-1 Tbsp salt, season to taste

Put everything into a food processor minus the tofu and begin to blend on high. When the puree is almost completely smooth, add in the tofu. Blend the mixture until the mixture is smooth. Refrigerate the dip for at least an hour before serving, but the dip is best served after being chilled overnight.

Garnish options: whole edamame beans, gochugaru, scallions, basil, cilantro, pistachios, olive oil