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I got a lot of email interest wanting to learn more about the foam roller I pictured in the last post. For those of you interested in getting a foam roller for yourself I got mine through Amazon.com. I ordered it on a Sunday and it arrived at my house two days later. If you are new to foam rolling I would probably recommend getting the softer kind for gentle souls instead of the harder one that I bought which is best for crazy foam rolling lunatics.
Need a place to start for some rolling exercises? Here’s a pdf document that has a few demos of the major muscle groups you can start try to un-knottify (plus the guy pictured is a toal hottie. Bonus.)
Anyways onto the hummus! I really don’t think I’ve ever made the same hummus twice…it is kinda fun trying out different flavor combinations. Plus this latest version allowed me to use up some leftovers in my fridge. Tweak the recipe to your tastes…more salt/less oil (for you fat-free-freaks)/or maybe some different spices. Basically just do whatever makes you and your wild taste buds happy and feel free to throw this recipe out the window!
Super Green Hummus
1/2 can chickpeas, drained and rinsed
1/2 can white beans, drained and rinsed
3 Tbsp tahini
2 Tbsp olive oil
juice of 1/2 lemon
1 clove garlic
1/2 cup cooked red chard
1/2 tsp cumin
1/2 tsp salt
about 1/4 cup water
Throw all the ingredients with wild abandon into your food processor or blender.
Now pulse for a couple minutes and get hypnotized by the swirly designs the hummus is making in the food processor…
OK wake up! And get your crackers/veggies ready for dippage. Adjust seasonings as needed to make your taste buds deliriously happy.
Verdict? A+! And this hummus is a fabulous way to sneak more greens into my diet! Whoohoo!
Water Cooler Morsel of the Day:
Are you totally sick of taking pictures of what you eat? Or have you become so totally fabulously popular because of your blog that you long for the simpler times? Read more about the blogging phenomenon in this article by the NYTimes.
So I’ve been looking for a way to use up the roasted red pepper hummus I made earlier in the week (no recipe because honestly it’s only like a B- on the flavor scale). I set about searching one of my favorite blogs, Vegan YumYum, for inspiration. She has a super yummy but simple hummus wrap on her site that I’ve drooled over in the past, the hasparat, as she calls it.
I started with a whole grain and flax seed wrap, spread 1/3 cup of my B- roasted red pepper hummus on top and used my vegetable peeler to top it with some carrot and red pepper shavings. Last but not least I threw in some spinach for good measure…not the baby kind, the grown-up spinach kind, and finally plopped it down in a saute pan with a bigger pan on top of the whole thing to squish it all down.
Note the cute cucumber flowers and radish roses on the plate. I used my knife skills a little while ago to make those little cuties as decoration for a sandwich plate at a partay. Trust me they are easier to make than you would think, and they were all anyone could talk about the whole party. Apparently I need to quit my day job and go into vegetable carving full time. It’s something I’m gonna have to think about.
And then this little monster wanted in on the picture taking, I couldn’t say no. The first shot turned out as they always do when I try to take pictures of her, blurry and blurrier. That yellow and orange blur is her duck slash pillow.
So I convinced her to sit her chocolate butt down so I could take a decent picture of her to introduce her to y’all and it turned out much better!
Aww so cute. If I could read her mind right now there would probably some thought along the lines of, “Uh I’m in the kitchen, you’re in the kitchen, the peanut butter jar is sitting right there, let’s work something out.” This dog lives for her peanut butter I tell you.