I’m nuts about the holiday season – absolutely, positively, literally nuts! Pecans, cashews, almonds, pistachios, macadamia and more, it’s hard to name a favorite. Only chocolate rivals my passion for nuts, and this year, I’ve come up with an exotically-spiced nut recipe that incorporates my love for these two – Paleo Cocoa Chai Spiced Nuts.
A jar full of Paleo Cocoa Chai Spiced Nuts makes an edible gift that most everyone (with good taste) will appreciate. Plus, the smell of roasting nuts is guaranteed to draw a crowd, so make a couple batches because you may just end up with an impromptu holiday party on your hands! Read on to get this paleo diet friendly recipe that is fun, fit and frugal to give as a gift: Continue reading →
Texas weather is wacky. It can be a real treat . . . or a total trick with hurricanes, tornadoes, droughts, thunderstorms and flooding. But, today we got a real treat as the highs dropped down from nearly 90 degrees yesterday to a predicted 65 today.
Finally, it feels like fall and I’m suddenly in the mood for soup. However, less in the mood for heading to the grocery store on a Friday afternoon before Halloween. No need to fight the monster shopping crowd, my Turmeric Egg Drop Soup with Noodles comes together in mere minutes with simple items from my pantry and produce bin scraps. Read on to get the recipe. Continue reading →
One of the most requested foods my oldest son asks me to bake when he comes home from college to visit is a big batch of muffins. From pumpkin muffins to blueberry muffins to banana chocolate chip muffins, I’m always happy to oblige my son! With limited cooking skills, he’s very grateful – at least I think that’s him saying “thank you” with his mouth stuffed full of my newest muffin Vegan Chai Tea Spiced Apple Muffins.
These are perfect to make ahead for quick breakfasts and snacks, plus they freeze fabulously – so of course extra were made to send back to college. Read on to get the full recipe and the cookbook that inspired these easy vegan muffins. Continue reading →
When I wake up, the first two words you’ll usually hear me grumble are “sore” and “hungry”! I’m almost always in a state of recovery from the previous day’s workout, running low on fuel in my body’s tank and, honestly, a bit foggy because coffee isn’t ready. I need a hearty, healthy, healing breakfast that’s ready to go STAT. A favorite “stumble to the fridge” morning meal is Toasted Coconut, Turmeric & Ginger Overnight Oats.
Yes, overnight oats. Before hitting the hay, I dump all the wholesome ingredients in a mason jar, give it a shake, and stick in the fridge. Sometimes I meal prep enough for three days to even cut out that night-time obligation At the crack of dawn, I’ll I have to do is unscrew the lid and spoon into my mouth right out of the jar. Read on to find out just how easy this make-ahead recipe is and how the turmeric and ginger will help you feel fabulous. Continue reading →
Quinoa is just such a handy grain . . . er, seed, to have around. It easily cooks up on the stove top in about 15 minutes (with less mess than rice, in my opinion) and is packed with a head-spinning assortment of nutrients including lots of iron, an abundance of fiber and plenty of protein. In fact, quinoa is considered a complete protein because it boasts all 9 of the essential amino acids — a rarity in plant foods.
A fluffy pot of quinoa turns into pure bliss when you pair beautiful golden turmeric, a “superspice” with mild taste and beacoup de health benefits, along with a bit of lemon. Oh, and cauliflower’s in there too — dang my recipe for Lemony Turmeric Cauliflower-Quinoa is healthy! Continue reading →
Tea is . . . my cup of tea! I love that there are so many varieties available that meet me my body where it is for the day, whether that’s requiring an instant pick-me-up, desperately craving better sleep, or feeling bloated and in need a diet detox. Plus, the world’s most popular beverage, is packed with an abundance of antioxidants (varies on the type of tea) to help boost immunity and optimize overall health and well-being. This month, I’ve been jump-starting my mornings with Lemongrass-Mint Matcha Chai Latte, it’s a exponentially more wholesome, herbal alternative the carbonated sugar-free energy drinks I sometimes guzzle prebreakfast (we all have vices, people). After just a few sips of this steaming green goodness, I know that the cold weather, shortened daylight levels, and lengthy to-do list are going to be so much more bearable.
When I want a satisfying snack that tastes super yummy, has loads of health benefits, and won’t have me hungry again in an hour, my “Go for Gold” Turmeric Curry Hummus with Minted Roast Chickpeas is a winner! It’s definitely what to bring to a football tailgate or sports watching party to show that you are the decided victor of dips and champion of chickpeas.
If you’re not familiar with turmeric, you need to get acquainted ASAP. I’ve featured it before in many recipes — my Turmeric Honey “Health” Shots have been popular! While it’s the primary spice in many Indian dishes (such as curry) and lends everything it touches (including hands) a golden yellow to orange hue, turmeric is consumed not just for its warm and mildly peppery taste, but also for the many purported health benefits.
For example, numerous studies suggest that turmeric’s active component, curcumin, helps alleviate or reduce the incidence of everything from certain cancers to depression – and it’s is highly touted as a natural pain-killer and anti-inflammatory. I take turmeric often to recover from hard workouts faster, I’m a fan of these Curcumin Capsules (from Turmeric Root Extract) sold by NOW Foods.
I do advise using fresh turmeric along with the dried ground turmeric as directed in the recipe. The fresh has a more pleasingly distinctive aroma, flavor and health benefits in root form (technically a rhizome like ginger) than from the ground powder. However, the ground turmeric helps distribute the golden-orange color evenly. If you’re looking for fresh turmeric, ask your produce manager to stock it from Frieda’s.
Make a big batch and portion into individual grab-and-go containers to stash in lunchboxes, backpacks and gym bags along with veggie sticks or crackers. However, dipping stuff INTO hummus isn’t the only way to enjoy it! My two other serving suggestions are to 1) pile up high on whole grain bread or a wrap along with other veggies to make a filling sandwich and 2) to toss with warm pasta or vegetable noodles (like “zoodles”) as a creative sauce. I wasn’t sure if the sauce idea would work one night when fixing a “clear the fridge” dinner in a pinch — but it most certainly did!
Also, if you love a crunchy, salty snack the roasted mint chickpeas that I’ve used to garnish the top make a fantastic snack on their own.
Just double up that part of the recipe and keep the extra batch for snacking right off the pan – or to use as grain-free “croutons
By the way, I originally developed this recipe for Litehouse Foods using their Instantly Fresh Herbs! Check it out.
Do you use turmeric in your diet, what is a favorite recipe? If you’re at a party, do you go for the dips or the desserts? What’s on your upcoming fall season race season? Please share in the comments, XOXO — Jennifer
After draining and rinsing chickpeas, place them on a paper towel and fold over, gently rubbing them. This will remove any remaining “skins.”
Toss mint and salt together in small bowl. Take ½ cup of chickpeas and toss around with olive oil until coated. Add chickpeas to bowl with mint and shake around until dusted.
Place chickpeas in oven and bake, tossing occasionally, for 30 to 40 minutes or until golden and crunchy. Remove from oven and set aside to cool on pan.
Place remaining chickpeas, tahini, olive oil, lime juice, garlic, ginger, curry powder, dried turmeric, fresh turmeric, remaining salt and pepper in a food processor and blend till smooth and creamy. If needed, add a bit of additional lime juice or water to adjust the consistency.
Serve with a drizzle of olive oil and roasted chickpeas.