Simple Hummus

Simple Hummus

Simple Hummus

This is a very straight-forward recipe for hummus dip.  All of the recipes I found called for canned chickpeas, (garbanzo beans), but I didn't want to use canned beans.  I ended up just "winging it" and figuring it out on my own.  I like the way it tastes.  I hope you do, too!

Cover 2 cups of raw, dried, garbanzo beans, (chick peas), with about 4 cups of water and allow them to sit over night.  In the morning, pour off the soaking water and rinse the beans.

Place the beans in a small pot.  Pour another 4 cups of water over them and add 3 cloves of garlic to the water.  Cover and cook the beans for about 3 hours or until they are tender.

Allow the beans to cool.

In a food processor, place 1 cup of the cooked beans, without juices.

Add*:

1 teaspoon Adobo seasoning (I make my own.  Recipe here.)

1/4 teaspoon roasted sesame oil

1 tablespoon extra virgin olive oil (I use California Olive Ranch brand, as it has been shown to be pure olive oil.)

Process the beans and seasonings until the mixture is smooth.  Add 1 to 2 tablespoons of the liquid from the beans, as necessary.

Serve with veggies or use as a spread.  It makes a delicious dip!

*Note:  I doubled this recipe and added 1 tablespoon ground flaxseed meal while processing.  It turned out great!

Chewy Almond Carob Squares

Chewy Almond Carob Squares

Chewy Almond Carob Bites

What a yummy treat!  One could also call these energy bars, and they could be made with any nut butter, combinations of "add ins" and cocoa powder instead of carob.  Quick and easy to make, loaded with lots of healthy fats and fiber, and sweet to eat.  What's not to love?

In a small sauce pan over medium heat, combine:

1/2 cup coconut oil
1/2 cup almond butter*

Heat the almond butter and coconut oil until it is melted.

*I made my own almond butter using 1 cup of soaked and dehydrated raw almond plus 1 tablespoon extra virgin olive oil ground in my food processor until it had turned to butter, about 2 minutes.

Add, stirring continuously:

1/3 cup xylitol
1/3 cup carob powder
3 tablespoons coconut sugar mixed with 1 tablespoon water
1/2 teaspoon vanilla (I make my own)
1/8 teaspoon Real Salt or Himalayan Pink salt

Cook this mixture until it thickens.  Just before it's ready, it will release the oil, but keep stirring until it mixes back in.*  That's when it is done.  Remove the pan from the heat.

Add and stir well:

1/4 cup shredded unsweetened coconut
1/4 cup soaked and dehydrated pepitas (pumpkin seeds) or other seeds**

Spread the dough into an 8" square pan.  Press the top down with parchment or waxed paper.  When they have cooled a few minutes, cut them into squares.  Chill the bars in the refrigerator.  Enjoy!

*The second time I made this, the oil didn't mix back in.  They are fine, but just cook the candy until it thickens, don't try to get the oil to re-emulsify.

**Also, I added an additional 1/4 cup, (total), of chia and flax seeds to the mixture and it turned out great. 

Renewing of the Mind

Renewing of the Mind

Renewing of the Mind

I've been seeing a lot of posts by Christian friends that disturb me.  It concerns me that syncretism has crept into our way of thinking, culturally.  Let me explain what syncretism is.

Syncretism:  This is the combination of any other belief system along with Christianity.

Most will say, "but I trust in Christ alone!"  Do you?  Do you read horoscopes?  Do you believe in "past lives" or "animal spirit guides?"  Do you ascribe to astrological signs?  Do you think people are basically good?  These are all false beliefs.  Romans 3:23 says,

"for all have sinned and fall short of the glory of God."  Jesus himself said that the two greatest commandments are  “‘Love the Lord your God with all your heart and with all your soul and with all your mind. This is the first and greatest commandment.  And the second is like it: ‘Love your neighbor as yourself. All the Law and the Prophets hang on these two commandments.”  

There is no room for Christ plus anything else, and we are not good -- we are in need of a savior!

I recently had to do a mind change about one of these things.  It's easy to let false thinking creep into our minds.  Philippians 4:8 says it clearly how we should think:

"Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things."

Also, Romans 12:2

"Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is—his good, pleasing and perfect will."

There it is.  We want to know what God wants?  We want to know his will?  That's it right there.  Change our thinking.  Easy, but hard.

I hope this will encourage and not discourage.

Humbly, your friend,

Sharron

Homemade Salt Free Seasoning (like Mrs. Dash)

Homemade Salt Free Seasoning (like Mrs. Dash)

Homemade Salt Free Seasoning (like Mrs. Dash)

This stuff is delicious!  Everyone raves about my grilled meats.  This is my secret:  I don't use "Mrs. Dash" as the label suggests.  I actually use this Home made Salt Free Seasoning, which is similar to Mrs. Dash, only better because I make it myself.  I use it as a seasoning on meat along with my Everything Seasoning or Himalayan Sea Salt.  It really makes plain grilled meats great!

(For SCD see *Note below.)

Combine:

3 tablespoons garlic powder*

1 tablespoon basil

1 tablespoon marjoram

1 tablespoon thyme leaves

1 tablespoon parsley flakes

1 tablespoon onion powder*

1 teaspoon ground sage

1 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon celery seed (for SCD omit unless advanced)

Sprinkle as desired on foods.  Store in an airtight container.  Enjoy!

*Note for SCD:  Be certain the garlic and onion powder used is SCD safe.  Know your manufacturer or make it yourself.

Low Carb Blueberry Muffins with Pecan Coconut Topping

Low Carb Blueberry Muffins with Pecan Coconut Topping

Low Carb Blueberry Muffins with Pecan Coconut Topping

I love muffins!  Years ago I came across a "master muffin" recipe and have memorized it.  This enables me to make just about any kind of muffin I want without much difficulty.  In this case, I have modified that basic recipe to include blueberries with a Pecan Coconut Topping.  The muffins are very moist and the topping is crunchy.  Yum!

Preheat the oven to 400F and spray a standard muffin pan with olive oil cooking spray.  Set it aside.

In a mixing bowl, combine the dry ingredients:

2/3 cup almond flour
1/3 cup ground or finely shredded, unsweetened coconut (regular shredded coconut can be ground more finely by putting it into a food processor and grinding it for a few seconds)
1/2 + 2 tablespoons cup coconut flour
1/2 cup ground flax seed meal
2 tablespoons whole flax seeds
1 tablespoon baking powder
1/4 cup measurable stevia baking product (like Stevia in the Raw for baking)
1/4 cup coconut or coconut palm sugar
1/2 teaspoon salt (I use Himalayan pink salt)

In another bowl, combine the wet ingredients:

2 eggs
1 cup water or milk or milk alternative
2 teaspoons lime juice (lemon or apple cider vinegar would be fine.  Its purpose is to activate the baking powder)
1/4 cup olive oil, melted butter or liquid coconut oil

Set these aside.

In another bowl combine the crumble topping ingredients until crumbly:

1/4 almond flour
1/4 cup coconut flour
1/2 cup coconut or coconut palm sugar
1 packet stevia based sweetener (like Truvia)
2 tablespoons butter

Set this aside.

Combine the dry ingredients with the wet ingredients.  Scoop the batter into the muffin cups and sprinkle the topping over the muffins.  There should not be any excess topping.  Bake the muffins for 15 to 18 minutes or until they are firm and browned.  They are a bit darker than traditional muffins because of the brown sugar color of the coconut sugar.  Allow the muffins to rest in the pan for about 5 minutes before slipping a knife around the edges to loosen the from the pan.  Remove them to a plate to cool.  Enjoy!

Refrigerate or freeze any extras.