Chickpea Curry Wraps – Lunch On-The-Go!

These Chickpea Curry Wraps are sooooo good. They are perfect to make ahead, pack for lunch and have ready to go for busy days. The combination of flavors is so delicious – a little sweet, spicy and salty. I use 100% sprouted whole grain tortillas from Food for Life brand to wrap up this homemade salad mixture. These tortillas are 100% organic, non-GMO, a great source of complete protein and a favorite staple around here. I also show you how to make chickpeas from scratch (not from a can – although you can still use canned, as long as the can is BPA-free) in a video below.

And for those of you who don’t like curry, I’d challenge you to try this recipe and see what happens. I think you’ll be pleasantly surprised. 

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WATCH – Why You Should Make Your Own Hummus

Today I accomplished a very important feat. I called out a very popular brand of hummus owned by Pepsi Co. who donated over 1.7 million against GMO labeling on a major NBC local news network, all while sharing one of my favorite recipes ever.

Talk about killing two birds with one stone!

Watch it all unfold below in a live cooking segment on Charlotte Today


5.0 from 2 reviews

Food Babe’s Beet Hummus Collard Wraps
 
Prep time

Total time

 

Serves: 1

Ingredients
  • Beet Hummus Ingredients
  • 1 can of Eden Foods garbanzo beans
  • 2-3 tbsp organic tahini
  • 1 garlic clove minced
  • 1 tbsp olive oil
  • ¼ tsp salt
  • fresh cracked black pepper
  • juice of one orange
  • 2 large carrots chopped
  • 1 small beet chopped
  • handful of cilantro
  • 1 tsp of maple syrup (optional if you like it sweeter – but it really brings out the flavor)
  • Wrap & Toppings
  • 3 collard leaves with stem removed (see video for details)
  • avocado slices
  • pickles
  • raw sprouts

Instructions
  1. Drain garbanzo beans and give them a quick rinse
  2. Combine all hummus ingredients except olive oil in food processor/blender and blend
  3. Once combined, scrape sides
  4. Start blending again and add olive oil slowing into mixture while it is blending
  5. Spread 3 tbsp of hummus onto collard leaves, top with avocado, pickles and sprouts
  6. Fold leaf and roll up, secure with a toothpick if making for take out or just eat!
  7. Refrigerate leftover hummus for up to 5-7 days

Notes
Makes 1 serving (plus beet hummus for 3-4 more servings)

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Live Cooking Segment on “Charlotte Today” – Fast Food Burrito

I had an absolute blast today filming a cooking segment for Charlotte Today on WCNC – NBC News Channel 6.

A big thanks goes out to the Hosts Colleen Odegaard and Paul Schadt, Associate Producer Bob Carroll and Production Assistant Kellie Brown who all made the experience so much fun.

You can watch the segment here and see attentional details for the recipe I made here.

Charlotte Today has already invited me back for another cooking segment in January – I can’t wait!

Hope you enjoy the video!

Food Babe

Charlotte Today
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