Sprouted Bean Dip(s)

I bought this package of beans at costco yesterday and I've been thinking of a way that I wanted to try it out.  I've been craving hummus lately so I thought I would whip up a batch of bean dip.  I used 2 cups of beans and 6 cups of water, followed the directions on the bag and then couldn't decide how I wanted to make the dip.  So I Googled healthy bean dip recipe and found this one..

Super Healthy Bean Dip

submitted by Katherine Lawrence of www.plantbasedhealth.com

This bean dip is packed with fiber, calcium, protein, iron and vitamins A and C.  The flavor of the spinach is masked by the salsa and cumin, so it a great way to add nutrition to a delicious snack.

1 1/2 c. cooked Black Beans

1 c. Spinach

3/4 c. Salsa

1 t. Cumin

Pinch of Salt

Add all ingredients to a food processor or blender and process until smooth.  Serve with vegetable pieces or homemade baked tortilla strips.

However I didn't have cumin so I added a tbsp of Tahini *(because I was looking for something a little creamier)

The next recipe I just played around with creating something that looked and tastes like hummus but I used some tofu and greek yogourt to really boost the protein content.

 Bean dip that looks like hummus
2 1/2 cups beans
1/2 cup greek yogourt
1/2 cup firm tofu (get the kind that is non GMO and possibly organic if you can)
1 tbsp tahini
3 cloves of garlic (that was boiled in the water with the beans- to soften up the flavour)
1 small sauteed onion (to release the sugars)
1-2 tbsp olive oil
a tiny splash of lemon juice

a couple of shakes of curry powder, garlic powder and chili powder (for a little kick) - or any spice YOU like!

 I am going to be packing this as my mid-morning snack with a bag full of celery and snap peas!!! For a pumped up clean snack!

Clean out the fridge Roasted Veg. Soup

We had so much stuff in our fridge from the final garden clean out: carrots (regular and heirloom), celery, leaks, potatoes and I didn't want any of it to go to waste so today I got out the cutting board and went to town.  I decided roasting the veggies would really bring out some intense flavour *mostly the sweetness* since I can't seem to get enough natural sugars in my day!  Here are the pictures of the process.  The quantities are not really important because anyone can clean out their fridge and cold cellar to make soup. 

While the roasted veggies were finishing up, I sauteed the left over sunday brunch bacon with the leaks.  Ohhh the smell ....

I added a bit of pumpkin (in the measuring cup), I only used about a 1/4 of the measuring cup- Thyme from my garden and the celery.

Roasted veggies, cut into big chunks, coated in olive oil and some herbs (basil and oregano), oven at 400F for 45minutes

Add these to the pot with some no salt added broth and water.

I added chick peas for some extra protein, I let this boil on Med for 25 minutes.

Puree and serve!

Because having a baby isn't enough...

You would think, having a baby, dealing with sleep issues, evil engorgement, cranky 5 year old, and a two year old is enough....  well I'm here to tell you NOPE!  Not enough, last night I spiked a fever... I've been to the Dr's and it's confirmed I now have mastitis...  bloody hell!  However it's one of those things that knock you on your behind but you have to get right back up.

My kids have been bugging me to make rice crispies with the Christmas coloured ones so today I finally threw in the towel and used real marshmallows to make them...but alas they aren't your typical rice crispy squares... I've beefed them up a bit!  

 I used coconut oil rather than butter, I added chia seeds, sunflower seeds, pumpkin seeds, almonds, dried fruits and shredded coconut.  My motto is, you've got yourself a blank slate with this recipe (or any rice crispy recipe) why wouldn't you add to it!  Well it also helps that my kids think chia seeds are like sprinkles :D