Fresh Basil Hummus

* Serves 6-8

* Organic/ gluten free/ vegan/ nut-free.

 

2 cans of salt free chickpeas (drained well in a colander)

1 handful of fresh basil leaves 

Juice of one  lemon 

2 tablespoons of Tahini (sesame seed butter)

1/4 cup of olive oil

1 teaspoon of sea salt 

1 tablespoon of cumin 

1 teaspoon of cayenne pepper 

 

* To make the hummus.  Combine everything except the olive oil into a food processor. 

While the motor is running, slowly add the oil through the mouth feed. 

Once everything is well incorporated, turn off the machine, give the hummus a mix.

Next - taste, you may need to add some additional sea salt/ olive oil etc. 

Enjoy this room temperature with your favorite sliced vegetables (baby carrots/cucumbers) crackers. 

 

Tricolor Quinoa salad

* Serves 6-8

* Organic/vegan/wheat free/nut-free. High in protein/fiber/calcium/iron/magnesium. 

 

2 cups of quinoa (my favorite brand is Lundberg organics) 

3 1/2 cups water 

1 large zucchini  cleaned & diced 

1 cup of cherry tomatoes rinsed & chopped 

1 teaspoon of ground turmeric 

1 tablespoon of ground cumin 

1 teaspoon of sea salt

Juice of one lemon 

1/4 cup of olive oil 

1 teaspoon of cayenne pepper 

 

*Place the 2 cups of quinoa into a large pot.

On medium/high  heat, begin to toast the grains for 2-3 mins.

Mixing with a wooden spoon, till fragrant. Next add the spices, & water.

Place a lid on the pot, bring to a boil. Next lower the heat to low and simmer this for 15 mins.

Once the quinoa has finished cooking, add the diced zucchini, cherry tomatoes, olive oil & lemon  juice. 

Give this a generous mix. Next taste the salad.  You may need to add additional sea salt. 

*Note - the warm quinoa will steam the zucchini & tomatoes. Nice way to soften the vegetables!

Feel free to add additional fresh summer vegetables & herbs.

This makes a delicious main dish or side dish! 

Summer pesto pasta salad

* Organic *Gluten-free *Nut-free *Vegetarian

* Serves 6

 

1 pound of Gluten-free penne pasta (such as whole foods brand) 

1 bunch of broccoli (cleaned & chopped, using the stems,& florets)

1 bag of fresh baby spinach (rinsed)

1/2 cup of fresh basil (rinsed) 

1 small clove of garlic 

1/4 cup of fresh hemp seeds (also called hemp hearts) 

2 teaspoons of sea salt

1/4 cup of freshly grated parmesan cheese 

Zest from a fresh lemon

1 teaspoon of ground cayenne pepper 

Juice from half a lemon

1/4 cup of olive oil

 

* For the pasta

Bring a large pot of water to a boil. Next add 1 teaspoon of sea salt & the pound of pasta.

Lower heat to medium high, and cook for 7 mins (giving the pasta a few mixes every few mins).

Next, add the broccoli stems,& florets.  Lightly steam this for 1 min (keeping the broccoli vibrant green, & crunchy)

Next, turn off the heat, and drain the pasta & broccoli into a large colander (drain well & place this back into the large pot, keep warm)

 

* To make the pesto *

Place the spinach, basil, garlic clove, hemp seeds, 1 teaspoon of sea salt, lemon juice, lemon zest, parmesan cheese & cayenne pepper, into the food processor, with the motor running. Slowly begin to add the olive oil into the mouth feed.

Continue to blend until everything is well incorporated.

Next, turn off the machine, give the pesto a generous mix, & give this a taste (adding additional sea salt if you desire).

Add this beautiful deep green sauce to the warm pasta & broccoli. 

*Add additional grated cheese & additional hemp seeds (for added flavor & crunchy texture).

Enjoy as a side dish, or as a main dish! 

California style Sushi spring rolls

* Organic  *Gluten-free *Nut-free *Vegan 

Serves 6-8

 

1 package of Vietnamese style rice paper wrappers (spring roll wrappers)

Soften for 1 minute in warm water, place on parchment paper to assemble ingredients 

1/2 cup of cleaned, shredded purple cabbage

3 large carrots cleaned, & diced

1 large cucumber cleaned, & diced

3 tablespoons of fresh basil, & spearmint diced

2 medium avocado's diced

3 cups of cooked, & cooled brown jasmine rice 

 

* To assemble the rolls.

Place one wrapper onto a cutting board (lined with parchment paper)

Place a tablespoon of brown rice in the center, followed by a small amount of the vegetables/herbs,& diced avocado. 

Carefully fold the sides of the rice paper (as you would a burrito).

Continue this process for the rest of the rolls. 

* These are delicious served with Tamari sauce (gluten-free organic soy-sauce).

Vegetarian Taco's

* Organic *Gluten-free *Nut-free

* Serves 6-8 

 

12- 15 warm tortillas (2 per person)

2 cups of whole or refried black beans (with no added salt). Keep warm.

1 cup of shredded Mexican cheese blend.

1 cup of  cleaned & shredded purple cabbage. 

4 carrots cleaned & diced.

1 large cucumber cleaned & diced.

2 large Avocado's diced.

 

* To assemble

Place 2 warm tortillas per plate.

Next, spoon a generous amount of the beans, followed by a handful of cheese, chopped vegetables & diced avocado.

 

* Other ideas  - a spoonful of your favorite salsa hot sauce or other vegetables.

Super Food No-bake cookies

* Organic *Vegan *Nut-free *Gluten-free *Makes 15 cookies

2 cups of old-fashioned rolled oats. 

1/4 cup of shredded unsweetened coconut. 

1/4 of hemp seeds (also known as hemp hearts) plus 2 tablespoons for rolling the cookies.

4 dates (pits removed)

1 cup of dark chocolate chips 

1/2 cup of melted coconut butter (coconut oil)

Zest of one fresh orange 

1 teaspoon of sea salt 

 

* Combine all of the ingredients into the food processor, place the lid on top, and process this until the mixture becomes a dough (you want this to be slightly thick).

Next, take this mixture to your work surface, or a cutting board. 

Place a tablespoon of the mixture into your hand, and begin to roll this into what resembles a small golf ball. Continue this process.  Next roll these cookies into the reserved hemp seeds (for added crunch/ protein/ texture). 

 

* Place the cookies onto a large baking sheet (or 2 plates) then place into the refrigerator, chill these for 1-2 hours so they firm up. Enjoy these delicious cookies any time of the day.

* Left overs can be placed into an airtight glass container in the fridge or freezer. 

Cauliflower, veggie pizza's!

* Gluten free *Organic *Nut-free *Makes 2 medium pizzas

* Serves 6-8.

 

1 package of Cauliflower pizza shells (any brand) following package directions. Pre bake the shells first at 425 degree oven for 12 mins.

1 package of shredded Italian cheese blend 

1 cup of marinara sauce 

* Sliced olives/mushrooms (optional)

1 tablespoon of ground oregano 

 

*Place pre-baked pizza shells onto 2 baking sheets (or pizza stones). Lower the oven temperature to 375.

Next, spoon a generous amount of the sauce. Followed by the cheese, olives, mushrooms & ground oregano.

Place the pizzas back onto the baking pans and bake for 10 mins.

Enjoy this pizza with a side salad! 

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