I love this hummus recipe, as it requires my daily attention and mindful practice of caring and nurturing the process in creating a healthy dish that I can keep in the refrigerator for an instant meal, and dip into my Israeli roots at the same time.
Let me walk you through the sprouting process and how to transform your legumes, grains and seeds into an elevated level of nutrition while adding some fun to the kitchen and cooking process.
This is a fantastic crowd pleasing plant based powerhouse dish.
Appetizers anyone?
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What we're baking this week:
Fresh Mango Bread.
It's one of the best mango seasons that I can remember, and it's felt like "Easter" every day as I grab my ESPRIT totebag and head out to pick up all the sweet and rosy skinned mangoes that fall overnight.
I've really enjoyed making this bread.
(which really tastes more like Cake, if you ask me).
I tend to deviate from the base recipe and throw in some "bonus" ingredients like Chia Seeds.
(Chia seeds are a rich source of plant-based omega-3 fatty acids and protein, with 4 grams of protein per ounce of seeds.)
Ashwagandha
(Ashwagandha has been used in Ayurveda for over 3,000 years to boost immunity, improve energy, and increase mental focus. A great way to get your daily dose of this stress-busting herb is to add it to a snack, like this recipe! )
As an adaptogen, Ashwagandha improves the health of the adrenal system, which is responsible for managing the body’s hormonal response to stress. While a little bit of stress can keep us motivated and focused, remaining a constant state of heightened alertness can make us feel fatigued and irritable and lead to problems with sleep, digestion, and concentration.
Ashwaganda keeps stress in check.
I really love this herb.
And lastly, Macca.
Macca is also considered an adaptogen, rich in antioxidants. I especially like that it helps enhance energy, mood and memory, balances my hormones, and supports my physical workouts.
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What we're baking this week:
Mango Tarte Tatin
Mango season may be officially over, but you would never know it from all the mango filled baking going on in my kitchen.
The freezer is full of frozen golden slices I spent most of June preparing to keep stocked for the rest of the year.
(bread, smoothies, cakes.. you name it, I’m set!)
Today, I present, dark and sticky caramel, sweet sliced mango’s and crisp pastry combine to make this heavenly French dessert with an exotic summer twist. (and it's vegan!)
Cooked upside down but served with the right side up!
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