Wholesome Cooking

Drain and rinse the chickpeas. Chop or hand-tear the herbs to a desired size. Combine the ingredients into a food processor (except the olive oil). Once the motor is running, slowly pour the oil into the mouth feed. Continue to blend the ingredients until the ingredients become smooth.  Next, turn off the machine, giving the dip a few stirs, & give this a taste. Adjust the seasonings as desired. If the hummus seems too thick, you can add some additional lime/ lemon juice. Once the hummus is ready, you can enjoy this right away with your favorite sliced vegetables (such as carrots & celery) & your favorite crackers/or flatbread! *Pro tip: Pinch the skin off the chickpeas for a smoother blend of hummus.

Begin by placing the dried lentils, water, turmeric, water, & dried herbs into a large pot. Bring all to a boil, then lower the heat, & simmer for 15 minutes (till lentils become soft & tender). While the lentils are cooking, wash and dice the vegetables. Once lentils are cooked through, drain well into a colander. Next, place the drained lentils into a large bowl, & add olive oil, apple cider vinegar, sea salt, cumin, & the cut vegetables. Mix till everything becomes well incorporated. Next, sprinkle the hemp seeds on top. Enjoy this yummy & hearty salad for lunch, or as a side dish for dinner. *Pro tip: Soak lentils for at least 4 hours to remove the lectin.

Fill stockpot to a little under 3/4 capacity with water. Bring water to a boil. Drop in pasta gently and cook for 5-7 minutes (or till al dente). Drain well & keep warm. Set aside. To make the pesto* Combine spinach, lemon juice and zest, sea salt, basil, & olive oil into a food processor.  Blend till smooth.  Give this a taste (adjusting the flavors if you need). Next, combine the diced zucchini & pesto sauce to the warm pasta.  Give this a few generous mixes, & add the grated parmesan cheese.  *Pro Top: Refrigerated leftovers can be served the next day cold or at room temperature for a quick lunch!