no oil

Day 8: 3 Reasons to Eat Hummus! #27DaysOfThanks

Posted on by Jessica Remmers in Health, Recipes | Leave a comment

Day 8: Hummus

Lowfat, protein rich, highly nutritions, guilt free  & delicious hummus!
Hummus is one of those super easy to make dishes that is an absolute essential for every vegan kitchen…or just every kitchen! 
It’s tasty on so many things from veggies, to sandwiches to salads to crackers to you name it! It’s super healthy too because it is low fat high in protein and full of nutrients.

3 reasons to eat hummus:

1.Chickpeas are full of fiber, protein, anti-oxidants, minerals and help balance blood sugar.
2.The fresh garlic in hummus is anti-infalmitory antibacterial and antiviral.
3.The fiber and protein in the chickpeas and tahini will fill you up and keep you satisfied on the go.

I made a pot of chickpeas today and blended this together in no time at all. The hardest part is planning when you want to eat them because I like to soak the beans for at least 24 hours; soaking beans breaks down the enzyme inhibiters that can cause digestive issues and gas, it also helps you absorb the nutrients more easily and it also cuts down on cooking time.
Simply food process together:

chickpeas
fresh lemon
tahini
garlic
paprika
cumin
a little salt

Add a little water and blend until smooth and fluffy. What other ingredients do you like to add to hummus?

#27DaysOfThanks continues tomorrow with letter “I.” ♥

Day 5: Eggplant #27DaysOfThanks

Posted on by Jessica Remmers in Health, News, Recipes | Leave a comment

Day 5: Eggplant

 What I love about this challenge…

that I have laid out for my self, (#27DaysOfThanks for 27 different foods from A-Z) is that it is causing me to experiment and try foods that I may not typically eat, and learn a lot about them too. Case in point, Eggplant. I don’t usually buy it, but when I saw these cute little purple bulbs at the FarmersMarket, I new I wanted them to be “E.”

I ended up making this Asian inspired stir fry and I’m glad I did, the eggplant added a lot to the dish and I seasoned with some new ingredients. Here is the recipe…

Eggplant Stir Fry~

Ingrediants:

eggplant
green beans
2-4 garlic cloves
red pepper flakes
cayenne pepper
garlic powder
gluten-free soy sauce
1 inch shredded ginger
lemon or lime wedge
1 tbls maple syrup
1 tbls coconut oil (or veggie broth for no oil)
fresh parsley
sprinkle of sesame seeds
white Jasmine rice

Directions:

Chop up your eggplant and green beans.

In a skillet combine coconut oil, red pepper, and garlic. Sauté on low/med heat for a few mins.

Add in your veggies along with a few splashes of soy sauce, cayenne pepper and garlic powder. Sauté for a few minutes on medium heat.

Add a few tablespoon of water and cover for about 10 minutes, or until veggies are tender.

Shred your ginger and add to a separate bowl with maple syrup, lemon, a little more soy sauce and another tablespoon of water.

Add sauce to your skillet and cook for another few minutes.

Add your parsley and pair with your Jasmine rice!

Enjoy!

Reasons to give thanks for Eggplant

  1. The anthocyanin in the skin acts as a powerful antioxidant, is anti-infamitory and helps detoxify your cells. This helps cognitive function, heart health, and prevents tumor growth and the spread of cancer cells.
  2. It can lower blood cholesterol because of large amounts of chlorogenic acid which decreases LDL levels and also is antimicrobial and antiviral.
  3. It is a #beautyfood that promotes a #healthy weight, glowing skin and #antiaging.
What are your favorite dishes with Eggplant?
Check in tomorrow for letter “F.”

Vegan Gluten-Free Pumpkin Chocolate Chip Cookies

Posted on by Jessica Remmers in Recipes | Leave a comment

Vegan Gluten-Free Pumpkin Cookies

Finally a dairy-free, gluten-free, refined sugar-free, oil-free, nut-free, vegan Pumpkin Chocolate Chip Cookie Recipe!

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