Mexican Hummus....Um, Um, Good!

Mexican food is one of my bf's. Of course, we don't do the lard and the cheese around here...but yall this is some tasty business right here. I scored this recipe from Vegetarian Times and added some flare.

Mexican Hummus

1 15.5-oz. can pinto beans, drained and rinsed
1/2 cup salsa
1 Tbs. lime juice
2 tsp. olive oil
1 clove garlic, minced (about 1 tsp.)
1 tsp. ground cumin
1/2 cup toasted pumpkin seeds
1/2 cup cilantro

Directions

1.Put beans, salsa, lime juice, oil, garlic and cumin in food processor or blender, and purée until smooth.

2.Spoon mixture into bowl, and stir in pumpkin seeds and cilantro. Use immediately, or cover and refrigerate. Makes about 1.5 cups.





So, I try and not use canned beans if I can help it...too many metals. I soaked 1.5 cups of pinto beans with kombu (seaweed that's nature's beano) overnight and then drained and cooked by bringing to a boil and then lowering heat to as fast simmer covered for an 1.5 hours in 6 cups water. You'll know when they are done because they fall apart. Yes, I bought the salsa (organic) and didn't squeeze my own limes (organic lime juice)....I am trying to create recipes for ladies who have busy lives!! I'm right there with yall.

It gets better. I broiled squash, zucchini, and red pepper in the oven marinated in EVOO and salt and pepper about 4-6 min a side. I then spread the hummus over a sprouted tortilla and picked basil from the garden, three leaves, some raw red onions, leftover arugula from the quinoa recipe, and voila! Another wrap, easy to assemble and oh so yummy! You can also serve this as a dip with veggies or whole wheat pita. Any left-over toasted pumpkin seeds you have, go great in a jar and eaten as a snack or in oatmeal for breakfast.











Bueno.

Time for A Recipe

Time for some new recipes, it's been way too long! I haven't stopped cooking, this house loves to eat! The more I learn and experiment with cooking, the more I see how it's quickly become one of my great passions. I love to help others strive for healthier and happier lifestyles. A little back story, I was very sick for 15 years. Two years and one month ago, God used food and a major lifestyle change to completely heal my body of the illness I had for so long! It's been an amazing journey and I hope to one day take it even further and start my own business. So, with a husband in school, who eats A LOT, I have been working on recipes that he can put in a wrap and carry with him on campus.

Quinoa (prounounced keen-wah) is a fabulous and versatile grain. It's easily digestible and has a light, nutty flavor. It's has more protein (averages about 16.2%) and calcium than a quart of milk, so it gives you endurance. It's high in iron, magnesium, and potassium. It is strengthening to the kidneys and heart. With this grain, a little goes a long way! It expands to four times its volume when cooked. What's not to love.

Veggie Stuffed Quinoa

Ingredients

1 tablespoon olive oil, plus more for oiling the pan
1 red onion, chopped
1/2 pound sliced mushrooms
1 cup chopped carrots
1 red bell pepper chopped
1/2 cup chopped parsley
1 cup of chopped arugula
3/4 teaspoon ground cumin
1 t sea salt (or to taste)
1t garlic powder
1 cup uncooked quinoa, rinsed and cooked according to package directions (Salt and pepper to taste
1/2 cup roasted almonds

Method

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.



Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped pepper, cook until just softened, then add parsley and arugula (in batches, if needed).



Let greens wilt then stir in garlic powder, salt, and cumin and cooked quinoa and toss gently to combine. Add salt, pepper and almonds and cook 1 to 2 minutes more. Set aside to let filling cool until just warm. Serve as a tasty side dish or in sprouted whole grain wraps. This made a huge pot as you can see, so it should last for a few days and lunches!

Finished dish!



Happy and healthy eating!

What's for Dinner at the Martin's??

Ah, the beginnings of Fall, leaves falling, cooler weather, winter squash, and COLLEGE FOOTBALL! Well, it's game day at our house. Of course, we're watching the T-sips, but I do love my husband and will allow him to watch his team in peace and with a full belly.

I made him a delicious, protein-packed game day dinner, here was the menu:

Black Soybean Succotash
Wild Rice Pesto
Gingered-Glazed Acorn Squash
Garlicky Collard Greens
Red Radish Pickles
Apples with Almond Cream

After 1 1/2 hours in the kitchen, we sat down (thank you Tivo) for this delicious meal. Let's just say, Jacob's plate was sparking clean! I so love feeding him after he's been traveling all week, especially a healthy, whole meal. I thought I would share the recipes of our top two favorites from the meal tonight.

Black Bean Succotash-from Glow by Christina Pirello

1 cup of black soybeans, rinsed well, towel-dried (I have to order these, let me know if you can find them in Houston)
1 inch piece of Kombu (seaweed isle at Whole Foods, this is amazing stuff, aka Nature's Beano, works to help the digestibility of the beans)
3 cups spring water
2 T of EVOO (extra virgin olive oil)
1 yellow onion diced
Soy Sauce
1 t mirin (rice wine also at WF)
2 cups fresh or frozen corn kernels
1 cup plain soymilk
3 to 4 T of fresh chives, finely minced

Heat a dry skillet over med heat and pan toast the soybeans. They will wrinkle and split open, revealing a white line down the middle of the bean. When about 80% are split and the smell is fragrant, transfer to a pressure cooker with kombu. Add water, bring to a boil and boil uncovered for 5 min. Seal the pressure cooker, bring to full pressure, reduce heat to low and cook for 45 min. Remove from heat and allow pressure to decrease naturally.

Meanwhile, add the oil and onion and saute over med heat. When onion begins to sizzle, add a dash of soy sauce until limp, about 2 min. Stir in mirin, corn, and soy milk, season lightly with soy sauce, reduce heat to low, and simmer for about 5-7 min, until slightly thickened. Add the beans and cook for another 2 min to blend the flavors. Remove from heat and stir in the chives.

Black soybeans are used to restore reproductive health, esp great for PMS, as well as cooling and relaxing the body.

Ginger-Glazed Acorn Squash-from Cooking the Whole Foods Way by Christina Pirello

2 acorn squash, halved lengthwise and seeds removed
Spring Water
3 T Safflower oil
3 T brown rice syrup
2 t of powdered ginger
Dash of nutmeg
Dash of cinnamon
Sea salt
5 T of fruit-sweetened apricot preserves

Preheat oven to 350F. Lightly oil a baking dish and place squash halves cut side down in dish, add a little water and bake for 20 min. Whisk together oil, rice syrup, spices, and preserves. Remove squash from oven and turn up. Brush insides with syrup and spoon the rest in the hollow. Cover loosely with foil and return to oven. Bake until tender about 35 min. Serve hot.

These are incredible, delicious and as sweet as any dessert! Acorn squash have quickly stolen my heart as the tastiest and most versatile squash. One of the many reasons I love Fall.

Happy, healthy, and whole eating to you!