This may not seem like a big deal but it is. I don't eat regular table salt. You might just call me a salt snob.
This stems back from when I was a raw foodist and was teaching classes. Salt is a big deal in the raw food world. I use only Himalayan sea crystals. I would teach a whole class on salt and the differences.
Anyway I had a couple of cases left over after I had quit teaching and I figured it would last me a few years. I sold one or two bags to former students over the years and this morning when I went to look for a box I was OUT! What? HuH?
Now I'm saltless and I have to order. I have to wait for it to come. In the meantime I'll have to lower my standards to the regular sea salt.
Basic Hummus recipe
Soaked & cooked chick peas
Steve & I were both craving snack foods. He suggested hummus but I had read to stay away from canned food while doing anti-candida.
No reason why we couldn't do it from dried beans.
So last night I soaked 2 c dried chick peas in water. I covered the beans with about 2" water on top of the beans. This made about 4c soaked peas.
This morning I rinsed the chick peas & cooked until soft; about 2 hours. You can probably put them in your crock pot all day & make the hummus after coming home from work.
In your food processor put:
1-2 c chick peas
juice of 1/2 lemon
1 tsp salt
1-2 tsp cumin
Blend until smooth.
Normally you would ad tahini (sesame butter) but since sesames are out on anti-candida according to Linda Page I used almond butter.
My first batch with almond butter was very thick and took a while to season up.
I opted out on the 2nd batch.
Today in batch #1 I roasted bell peppers, onions and garlic and added it along with cracked pepper.
In batch #2 I added left over pesto along with kalmata olives.
This will keep for about 3 days in the fridge. Remember since we're fighting mold in our bodies you don't want to add any from leftovers. You can also freeze in small containers for future use.
12:12 pm Sunday