Hummus with Tahini and Yogurt

Yield:  Approx 2 cups

Ingredients:

1 can chickpeas/garbanzo beans (rinsed, drained)

1/4 cup tahini (sesame paste)

2 tbsps lemon/lime juice

2 tbsps extra virgin olive oil (use cold-pressed for better flavor)

1/4 cup natural, unsweetened yogurt

4-6 cloves roasted garlic

1/4 cup fresh coriander or mint for a traditional taste (wash thoroughly)

1/2 green chili (or more if you can take the heat!)

1/2 tsp sea salt (or to taste)

1/2 tsp fresh ground pepper

1/2 tsp paprika

In a food processor, combine all ingredients except coriander.  Just before reaching the desired (smooth) consistency add the coriander and blend for another half-minute.  Give it a taste – you may wish to add more chili, lemon juice and/or yogurt.

Spoon hummus into serving dish, drizzle extra virgin olive oil on top and sprinkle with some coriander sprigs.

Hummus is excellent as a sandwich/wrap spread or simply served with tortilla/pita chips and crisp, raw vegetables such as red peppers, carrots or celery.  Have fun!

Yield: 6 medium scones.

You will need:

Insulated cookie sheet or two regular trays (to prevent scones from over browning)

Whole wheat scones are great with jam, butter and/or clotted cream.

1 cup whole wheat flour
1 tbsp whole milk powder
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 tbsp sugar
1 tbsp brown sugar
3 tbsp cold, unsalted butter
4 tbsp milk
1 tbsp yogurt
2 tsp pure vanilla extract
1/8 tsp cinnamon
pinch of ground cloves

Topping:

1 tbsp milk

Place oven rack in the middle then preheat to 400F (200C).

In a bowl, combine flour, whole milk powder, baking powder, baking soda, salt and sugars. Stir well to combine. Cut cold butter into small pieces, add to flour mixture and mix with pastry blender or two knives until the mixture becomes very coarse crumbs. Add milk, yogurt and vanilla. Stir until dough comes together but do not over-mix. It should be sticky but firm enough to hold its shape.

On a lightly floured surface, gently knead the dough a few times into a ball. Pat or roll out the dough into a circle – should be about 1.5 inches thick. Cut in half, then cut each semi-circle into three wedges. Place wedges at least one-inch apart on a parchment lined baking sheet. With a pastry brush, brush the tops and sides with milk.

Bake for 15-18 minutes or until lightly browned.  Transfer to a wire rack to cool.

Serve warm with butter, jam and/or clotted cream.

Enjoy!

Oats – Steel Cut Organic – 4/24 Oz Oats – Steel Cut: GR

Steel cut oats are quite filling and will likely reduce or eliminate mid-morning cravings for naughty foods like store-bought muffins and cookies.  These oats act like an internal body cleanser sweeping through the body like a sponge, cleansing and regulating your digestive system.  You can increase the nutritional benefits by adding milk and ground almonds.  Canadian maple syrup and a touch of pure vanilla extract will take this to another level.

Steel Cut Oats – Breakfast Cereal

1 cup steel cut oats

3 1/4 cups water

1 cup milk

1 tsp pure vanilla extract

1/4 tsp salt

1/4 cup ground raw almonds

Maple syrup or other sweetener, for serving

Rinse the oats in a mesh strainer to wash away any residue.  Soak them in water for at least a 1/2 hour.  This will dramatically cut down on cooking time.

Add the water/oats mixture to a saucepan.  Bring to a boil on maximum heat then reduce it to medium.  Add milk.  After 15 minutes, give it a stir and add salt, vanilla and ground almonds.  If you like the consistency, remove from heat and serve.  This will continue to thicken so if the consistency is already thick you might want to add more milk.  Don’t add water as it will separate at this point.  Serve this with maple syrup or your favorite sweetener and enjoy.

*You can eat this through the week too.  Just refrigerate leftovers and reheat with some more liquid – milk!  It’ll taste even better since the flavours will have completely marinated.  Remember to drink a lot of water throughout the morning.  That will help the oats do their thing!

This vibrant, bright yellow spice is a staple in Indian cuisine.  Turmeric benefits are numerous due to its high concentration of curcumin, a chemical that helps our defence mechanisms battle free radicals which cause cell damage and accelerate the aging process.

Many studies have proven the health benefits of turmeric and curcumin.  It’s believed to aid people suffering from Crohn’s and Alzheimer’s Disease.  Note:  There is a very low incidence of Alzheimer’s in India where turmeric is consumed regularly.

Psoriasis sufferers can also reap health benefits from this spice which acts as an anti-inflammatory and is proven to be as effective, if not more than cortisone treatment.  Best of all, it is inexpensive and widely available in Indian and bulk food stores.  If possible, stay away from the bottled spices in big supermarkets.  Who knows how long the spices have been sitting there.  Look for a store that has high product turnover.

Turmeric spice is also used in Hindu wedding ceremonies where the bride and/or groom are covered with turmeric paste to help give their skin a vitamin boost and golden glow on their special day.  However, you do not have to be a new bride to benefit from this powerful antioxidant.  Add it to a homemade facial mask to help keep your skin clear and free of infections like acne and rosacea.

Quick & Easy Turmeric Facial Mask

Combine 2 tsp chickpea/gram flour with ¼ tsp ground turmeric.
Add enough milk and honey to make a paste.
Apply to clean skin, avoiding eye area.
After 10 minutes, wash face with lukewarm water.

Turmeric Recipes:

Add at least 1 teaspoon to:
1)  Your favourite Indian curry, vegetable or meat dish.
2)  Pasta sauce (bottled or homemade).

Add a pinch (or two) to:
1)  Devilled food eggs
2)  Potato salad

As you can see, it is super-easy to incorporate this powerful antioxidant into your daily routine.  The benefits of turmeric are wonderful – give it a try!