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



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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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Hummus Mezze Plate

I haven’t had much time lately to cook or plan out meals like I should. I’ve been in four different cities (Baltimore, Orlando, NYC, and Atlanta) in the past 2 weeks and traveling like a mad woman!  I am really looking forward to just being at home the rest of this month and hankering back down in the kitchen doing what I love most – cooking fresh organic food.

One of the quickest dishes I’ve been making for dinner lately is a Hummus Mezze Plate. This dinner has been a savior when I am just too wiped to cook at the end of a long day, coming home from traveling or I’m just tight on time in general. The plate is so easy to put together and I get to have a huge dose of raw vegetables. I feel great after eating this instead of the other obvious fast food choices that are available when you eat out.

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Weekend Wrap Up & Questions Answered

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Hope everyone had a fantastic, sunny and bright weekend! There have been quite a lot of questions as of late on my Facebook Fan Page about some of the specifics around my eating, juicing, and smoothie habits….So before I start a recap of my everyday eats… I’d like to share these questions and my answers for all of you to benefit from… here we go…

1.  Do you juice fast every morning or do you eat a breakfast of solids and then drink your juices later in the day? Just curious about the lightest foods to heaviest foods principles and wanting to make sure all of these organic (expensive!) green and orange juices i make are easily digestible.

It depends.  First off, I always try to drink my juices on an empty stomach – whether it be first thing in the morning, after a workout, or later in the evening before dinner.  I make sure It’s been at least 2 hours since I ate last.  The reason for this is because I want to immediately absorb the energy from the juice upon consuming and don’t want this energy absorption to be slowed down by food that is digesting in my body.  I prefer to have my juice earlier in the day, especially after my workout – but sometimes this isn’t possible because of my schedule or if I have or haven’t juiced recently. The key point to remember here is to drink juice on an empty stomach and wait at least 20 mins before consuming anything else. I also agree with the philosophy of eating lighter foods throughout the day and heavier foods at night. I’ll be doing a post on this sometime soon where I will go in more detail about why.

2. Do you suggest this recipe for a healthy smoothie – 
banana
, almond milk
, yogurt, and 
spinach? What about peanut butter?


This combination looks good to me, as long as the yogurt is certified organic. The reason I say this is because conventional dairy products like yogurt has been hijacked with growth hormone and antibiotics. Growth hormone is a proven carcinogen, as well as the protein “casein” that is already in yogurt. This is why I don’t  include yogurt in my everyday diet – I may have it once in a while with Indian Food or while traveling.  (My mom makes her yogurt fresh from organic milk.)  Because I have it in extreme moderation – If it were me – I would substitute a couple of tablespoons of chia seeds, flaxseeds and protein powder in this smoothie vs. the yogurt or peanut butter.

I posted this photo on my Facebook page – with the caption “The amount of liquids I am taking to work, is getting ridiculous” and it got a slew of questions -

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