Spanish Hummus

I went to Barcelona with my daughter this summer. They had the best hummus! I came home and tried to duplicate it. This is my version.

Ingredients:
15 oz can Garbanzo Beans or 1 1/2 cups cooked chickpeas without liquid
1/4 c liquid from beans (either from the can or from the water you soaked the chickpeas in)
1/4 c freshly squeezed lemon juice
1 1/2 T Tahini
2 garlic cloves, minced
1/2 t salt
1/2 t cumin
1/4 t sweet smoked paprika (optional)
2 T Extra Virgin olive oil

Directions:
1. Drain beans, reserving liquid. Rinse beans with cold water in a colander.
2. Add beans, 1/4 cup liquid and remaining ingredients to a food processor or high speed blender.
3. Process until it is a creamy consistency. 

4. Refrigerate and serve chilled with cucumbers, carrots, peppers or any other vegetables or crackers you like.

Meghan's Chocolate Hemp Spread

So next week I start the Academy of Culinary Nutrition. I can't wait to learn more about creating recipes and the effects that foods have on our bodies. This recipe is from MeghanTelpner's Blog. It is amazing! Check it out to see all of the amazing health benefits it has!

Ingredients:
¼ cup hemp seeds
⅓ cup raw cacao
¼ cup ghee or coconut oil
2 T honey
a small pinch of sea salt (optional)

Directions:
Process all ingredients together until smooth in a food processor. 
Can add more sweetener as desired to taste.

*Refrigerate any leftovers. Will harden when it gets cold. Take out and let soften before using. 

Paleo Granola

Ingredients:
1/2 c raw pumpkin seeds
3/4 c raw sunflower seed kernels
1/4 raisins
1/4 c dried cherries
1/4 c unsweetened coconut flakes
1/4 c pure maple syrup
1 t pure vanilla extract
1/2 t pure almond extract

Directions:
Preheat oven to 350 degrees F.
Mix maple syrup and extracts in a small bowl. Mix the rest of the ingredients in a medium bowl. Pour maple syrup mixture over ingredients in the medium bowl and stir well, until coated.
Pour onto a cookie sheet lined with parchment paper. Bake for 15 minutes, stirring once halfway through cooking period. 
Let cool. Serve with your favorite dairy free, sugar free milk or with coconut yogurt and fruit or just eat as a snack.

*Saw this recipe in the Paleo Magazine. It is delicious! 

Homemade Beef Jerky

Ingredients:

I know this is not a great picture.
I'll get a better one next time.

4 lbs london broil beef or 4 lbs flank steaks or sirloin tip roast, sliced thin
2 t black pepper
2 t chili powder
2 t garlic powder
1 t cayenne pepper, more if you like it hot
2 t onion powder
1/4 c soy sauce or 1/4 c Braggs Liquid Aminos
1/2 c Worcestershire sauce
1/2 c Frank's red hot sauce

Directions:
Trim all fat off meat.
Cut steak in to 4 inch strips.
The steak should be about 1/4 inch thick.
It's easier to cut meat partially frozen. It's really easy if you have an electric slicer.
If not, then pound meat lightly, you don't want it too thin.
Add all ingredients in a large bowl.
Mix well.
Cover and refrigerate overnight (8 hrs).
Place in a dehydrator and follow directions for your dehydrator.
Or, line cookie sheets with tin foil.
Place steak strips on sheets, don't overlap meat.
Set oven at lowest temperature. (150-175°F).
Bake six hours, turning after three hours.
Jerky is done when meat is dried out, depending on your oven.

Roasted Pumpkin Seeds

Ingredients:
pumpkin seeds
olive oil
sea salt

Directions:
*If you buy raw pumpkin seeds that are not roasted yet, then spread them on a cookie sheet and drizzle with about 2 teaspoons of olive oil. Sprinkle with fine sea salt and roast in the oven for 10 minutes. Take out and stir them around and then roast 10 more minutes.
Remove from oven and let cook before eating.

*If you have pumpkin seeds right out of the pumpkin you will need to do the following.
Boil for 10 minutes in salt water. Add the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting.


Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down. Then follow roasting directions above.

Gluten Free Granola Bars

These granola bars are amazing! Very tasteful nutritious snack. 

Ingredients:
1 cup raw almonds or pecans
15 Medjool dates, pitted
2 tablespoons ground chia seeds, mixed with 1/2 cup warm water
1/4 cup maple syrup
1/4 teaspoon salt
1 cup kasha (toasted buckwheat groats)
1/2 cup raisins or goji berries
1/2 cup pumpkin seeds

Directions:
*If buckwheat groats are not toasted, preheat oven to 325 degrees. Spread kasha on a cookie sheet and bake for 10 minutes. Take out of oven and move them around and bake for 10 more minutes.

Turn oven to 300 degrees and line a baking sheet or 9x9 square pan with parchment paper.

Into a food processor, place almonds and dates and pulse until crumbly. Transfer mixture to a medium-sized bowl and stir in chia seed mixture, maple syrup, salt, kasha, raisins, and pumpkin seeds and mix well to combine. Spread mixture onto prepared baking sheet and shape to form a 9 x 9-inch square, about 1-inch thick. Use a knife to carefully cut into desired rectangles.

3. Bake for 40 minutes and let cool completely before eating. Wrap in waxed paper and store in refrigerator for up to 1 week in an airtight container.