Authentic Hummus

 

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I just made hummus for the first time! Recently I ordered some tahini after searching for a non-bitter product, and after reading reviews, bought Soom Organic Tahini, and it is great! Now I felt ready to try making hummus.

There are countless recipes out there for hummus, and I’m sure most are very good, but this one at Vegangela got my attention. Angela writes that the secret to silky smooth hummus is peeling the chickpeas first. I would have moved on to the next recipe but then I read how she couched peeling the peas as a Zen, mindful experience, and I’m so down with that approach. Truly, peeling the whole can took me less than 10 minutes, so what’s the big deal?

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When I finished slipping the chickpeas out of their skins, which is easy once you learn how to keep the peeled peas in the bowl and not bouncing around the kitchen, I added the skins to my freezer bag of vegetable scraps destined for my next homemade veggie broth. We’ve been enjoying a lot of fresh vegetables this summer, from our garden as well as farmers markets and the generosity of friends with green thumbs, so it only takes me about three weeks to fill up a gallon bag of veggie scraps to make my broth. To make my broth, I empty the bag into a large soup pot, cover the veggies with water, bring to a boil and simmer for an hour and a half or two, usually with plenty of herbs and peppercorns because I always strain it. I figured the chickpea skins would add some nutrition and flavor to the broth.

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I adapted Vegangela’s Basic Hummus recipe, making a  few additions after my husband and I tasted it:

  • 1 15-oz can of chickpeas, rinsed, drained and peeled
  • 3 tbsp Soom Organic tahini
  • 1 small lemon, juiced
  • 1 large clove garlic, minced
  • 3 tbsp olive oil
  • 3 tbsp water, plus more if needed
  • 1 tsp cumin
  • Braggs Liquid Aminos to taste, for extra umami (optional)
  • Salt & pepper to taste
  • Smoked paprika, olive oil and pinenuts to garnish (optional)

I put everything except the garnish items in the food processor and blended it all on high speed, scraping the sides often until very smooth. After tasting I added more salt, the Bragg’s, and more cumin. Totally yum!

After turning the hummus into a glass bowl and swirling the top, I drizzled it with olive oil, sprinkled on some pinenuts, and dusted it all with smoked paprika.

Voila!

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If you make this awesome hummus, please let me know how yours turns out!

Your Weekly Diversion, Week 26

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Welcome to Week 26 of our circus. Our monkeys have been swinging wildly from tree to tree, spinning, obfuscating, flirting, lying, blaming, chattering about nonsense, and it all makes my eyes roll in my head.

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I need diversions, and I’m sure you do as well so here we go. First, we need cake! Yes, we do, and we need confetti cake, with or without Elmo and friends.

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Or maybe we need Iced Lemon Pound Cake (vegan). I’m not sure which I’ll make first.

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Now that we’re drooling, I have good news and bad news for us. The bad news: Cheese is addicting. Dr. Neal Barnard has been exploding our craving with facts we don’t want to hear. Apparently certain aspects of cheese are transformed into a morphine-like chemical that reinforces our desire to have more cheese. The advertising world and restaurants know this. Witness the oozy, cheesy ads for pizza and other foods. As a vegan who began eating cheese again, and I feel guilty about it because I do know about the pseudomorphine stuff, and I know dairy is inherently cruel. A calf has to be taken from his mother so humans can have the milk. There’s a lot of suffering in that unnatural separation. The good news:  Miyoko’s Kitchen. She’s making cultured Buffalo Style Mozzarella we need to try.

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We can also enjoy Field Roast Chao cheeses that are produced  in Greece from coconut milk and tofu. I know it sounds weird, but it’s the tastiest, meltiest, sliced vegan cheese available in most supermarkets. It makes great grilled cheese sandwiches, especially when the bread is slathered with Just Mayo egg-free mayonnaise before grilling. And I totally trust this product which we use exclusively at home.

Who knew this would be another food blog? Well, it is what it is, and food is a great diversion, isn’t it? Yummy food isn’t called comfort food for nothing. So, we have to eat, so why not eat healthy and eat happy, too!

This week we sold all the CDs that Decluttr.com would buy and donated the rest. We listen to satellite radio at home and in our cars, and Amazon Music via iPad and Bluetooth speaker, so they’ve just gathered dust. I saved one out to give a friend. It was “Shteyt Oyf (Rise Up)” by the  Klezmatics, and I’m going to share now “I Ain’t Afraid” in English and Yiddish, originally written by Holly Near, that I’ve loved since I first heard it. Don’t you think the world needs to hear this? Please share!!!

Namasté 

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Getting to Cloud Nine

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I’m not sure where to start with this. So I’ll start where I think it begins. We moved from New York City to rural Pennsylvania last summer. We eventually got a new MD locally. Then in May I was hospitalized with diverticulitis, a very painful intestinal infection. I was given excellent treatment in our local hospital and I was out the next day.   My primary doctor had been concerned about a serious abdominal condition other than diverticulitis, so in the ER they did a CT scan with contrast and found a couple of possible problems while confirming the diverticulitis diagnosis. I was discharged with referrals to cardiologist, colorectal surgeon, and pulmonologist. The pulmonologist referred me to a neurologist due to migraines. I saw them all.

I was off asthma meds for the first time in many years while in the hospital. I imagine they were waiting for me to complain of breathing problems to give them to me, but I didn’t have any, even with the gorgeous, big floral arrangement my colleagues at work sent me. Time was when I would have been sneezing and wheezing with flowers in the room.

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When I went to the pulmonologist and told him I hadn’t used any steroids or rescue inhaler, or even any allergy meds, in a week, he was impressed, but he also ordered pulmonary function tests and a CT scan of the lungs. I went to see him yesterday for the results. He brought out copies of the tests and said to me, “You do not have asthma!” and he explained the numbers. He said I no longer need any asthma meds, not even a rescue inhaler.

I’ve taken a lot of medications, many very expensive, for asthma and respiratory allergies over the past 35 years, which is over half my life: albuterol and its newer spinoff ProAir HFA, Advair (at the highest strength), Breo, and Symbicort (also at the highest strength), Singulair, Zyrtec, and Flonase, and others both over the counter and prescribed. I’ve been to the ER with asthma attacks, although thankfully not for decades. I’ve been on inhaled steroids and courses of prednisone for about 15 years and other asthma meds since my son was in grade school. I have the skin of an 80-year-old, in that it tears and gets purple bruises incredibly easily, and about five years ago I sustained a spontaneous fracture of the femur at the knee, all probable side effects from long term corticosteroid use for asthma.

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So I’m on Cloud Nine that I’m so much healthier than I used to be, and I credit this to several factors:

  • Being vegetarian for the past 8 years and almost totally vegan for 5 ( two of my new doctors are vegetarians, so I have solid support to continue a plant-based lifestyle).
  • Meditating almost every day for the past 6 years, a practice known to boost immunity and improve health.
  • Following the spiritual practice of Buddhism that helps me cope with stress and keep life’s challenges and changes in perspective.
  • Having wonderful and supportive friends, many of whom like myself are healthcare providers who have stressed to me the importance of self care and getting answers.
  • Working out regularly in the gym and taking more walks over the past year.
  • Meeting a holistic New York medical doctor before we moved, who urged a healthier diet, exercise and supplements over prescriptions whenever possible.
  • Moving out of the city and into a less stressful, more rural life.
  • Closing my solitary New York psychology office and opening one in East Stroudsburg, PA where amidst wonderful colleagues and staff I thrive.
  • Getting a whole new look into my health with all new medical providers, including the very thorough medical work up I was given at our local hospital.
  • Having access to good healthcare, thanks to Medicare and before that employer-provided health insurance. At this time of uncertainty over affordable health coverage for millions of Americans, I am most grateful for this and hope that goodness and compassion for those in need will prevail.

So I do like to end some of my posts with a good tune. This one feels just right, and I choose it in part in memory of a good and soulful man I treated for nearly 20 years, a man who grooved to the Motown Sound and whose passing I sadly learned of today. Danny, this one’s for you.

 

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Capers, Good and Good for You

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I love capers! I bought some for a delish pasta recipe a few weeks ago and now that I have them in the house, I’ve put them in other things. Last night I dolled up a bottle of organic Muir Glen tomato basil pasta sauce with a generous dose of capers, plus some chopped olives, and sautéed onion, garlic and whole package of mixed mushrooms with all sorts of interesting types along with the sliced buttons and portobellos. What a yummy mix!

In the 2006 article, “Importance of functional foods in the Mediterranean diet” (Public Health Nutrition: 9(8A), 1136–1140 DOI: 10.1017/S1368980007668530) available here, we learn that capers are good for you, too (emphasis mine):

Garlic, onions, herbs and spices are used as condiments in the [Mediterranean Diet], and may increase the nutritional value of food. Some also contain large quantities of flavonoids (fennel, chives, etc.) or allicin (raw garlic and onion); the latter may have cardiovascular benefits and help improve cognitive function3. The caper, Capparis spinosa L., which is found all over the Mediterranean basin and is consumed in salads or on pizzas, etc. has been used in traditional medicine for its diuretic and anti- hypertensive effects, and to treat certain conditions related to uncontrolled lipid peroxidation15. Caper extract contains flavonoids (kaempferol and quercetin derivatives) and hydrocinnamic acids with known anti-inflammatory and antioxidant effects. Panico et al.15 concluded capers to have a chondroprotective effect; they might therefore be of use in the management of cartilage damage during the inflammatory phase (p. 1137).

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If you want some great recipes exploring the flavor and versatility of capers, check out this HuffPost article. That yummy-looking photo is from Recipe Number 18! The article credits this one to Cafe Johnsonia.

And I predict that capers might just feature in a tasty meal on your table very soon!

Buon Appetito!

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For the Daily Post

Potato and Beet Salad with Navy Beans

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Photo courtesy of and recipe adapted from Naturally Ella

Hungry?

This isn’t a recipe blog, but sometimes I just have to share something great! Since I’m a vegetarian eating mostly vegan, plus my recent hospital stay and admonition to eat more high fiber foods, and my husband enjoying loaded summer salads for dinner, this recipe was promising. The recipe I used is here.

I made a lot of changes due to what was available. I couldn’t find white or yellow beets. Red ones were discouraged for how they’d look in this recipe. So I swapped in a can of artichoke bottoms in water, cut up and roasted with the potatoes. My dill, bought two weeks ago, went bad so I used dried dill. I didn’t feel like spending the money for shallots when I still had half a bag of small boiling onions, so I used some of those instead. They were great! I didn’t have champagne vinegar and probably wouldn’t buy it, so I swapped in some light red wine vinegar. I would have used my Bragg’s apple cider vinegar but it’s getting low and the mother is pretty thick. Time to buy a new bottle!

This was so good it was all we had for dinner, served with a crusty, seeded whole grain bread and some organic extra virgin olive oil for dipping. The only thing I’d do differently next time would be to add roasted pine nuts.

Bon Appetít!

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Why Buddhists Should be Vegetarian

As a Buddhist and imperfect vegan who more accurately fits the definition of vegetarian, this post offers much food for thought, if you’ll pardon the unfortunate cliché, and the comments that follow are every bit as thought provoking and helpful in their way as the author’s most excellent writing on the subject. Let us all reason together, explore, discuss, evolve and change for the better. May we try each day to live Metta, or loving kindness, to the very best of our imperfect ability. Namasté, Sonnische/Shielagh

Sujato’s Blog

The Buddha ate meat. This is a fairly well attested fact. The issue of vegetarianism is addressed a few times in the Suttas, notably the Jivaka Sutta of the Majjhima Nikaya. The Buddha consistently affirmed that monastics were permitted to eat meat, as long as it was not killed intentionally for them. There are numerous passages in the Vinaya that refer to the Buddha or the monastics eating meat, and meat is regularly mentioned as one of the standard foods.

For these reasons, the standard position in Theravada Buddhism is that there is no ethical problem with eating meat. If you want to be vegetarian, that is a purely optional choice. Most Theravadins, whether lay or monastic, eat meat, and claim to be acting within the ethical guidelines of the Buddha’s teachings.

This position sits squarely within a straightforward application of the law of kamma, understood as intention. Eating meat…

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Savoring the Bounty of Summer

This has been an interesting summer here on the Pocono Plateau of northeastern Pennsylvania. The first few weekends were washouts, dashing hopes for long awaited tennis events and swimming plans. The woods became more dense with lush leafy growth of shrubs and trees. I have read this is due to higher levels of carbon dioxide produced by warmer climate. In previous summers one could see through the trees in the back yard to streetlights beyond but not so this year.

Our garden Buddha sits atop the remains of an old stone foundation wall, and it has been necessary to cut back the berry canes and other shrubs around it several times this year.

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We also have seen no fireflies here or in New York this summer. I haven’t seen any news stories to address this in 2015, but apparently light pollution is a major factor. When the night is bright, fireflies fail to see one another in their usual mating courtship and therefore produce no offspring the following year.

In addition to the lush vegetation we see all around us, our small plot in the community garden is a tangle of tomato abundance and exuberant Italian parsley and fragrant basil. The parsley is an essential for summer green smoothies, offset nicely by ginger root, fruit and other healthy additions, depending on one’s tastes and what is available. We’ve made piña colada mojito smoothies, minus the spirits but tangy and delicious all the same.

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These Cherokee Purple heirloom tomatoes are ready to pick when the bottom is purply-red and the top still green, and frequently cracked as well.

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Sliced, these Cherokee Purple heirloom tomatoes are dark red with a purple tinge. They are delicious!

Savoring summer’s bounty has been a very happy experience this year, as has casting our meditative eyes on our lovely Buddha, surrounded by the lush woodsy growth, ferns, clover and the potted begonia that has flourished without any care as it celebrates its honored place.

A lotus for you,

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