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Sweet Corn Jalapeno Hummus

AH-mazing. This recipe is so simple and sooo good. The jalapenos, when cooked, lose a lot of their bite, so even you betcha Minnesotans can enjoy this lucious snack. I love sweet corn- it just says *summertime* 

Sweet Corn Jalapeno Hummus

1 can organic chick peas 

1 ear of sweet corn, boiled and kernels cut off

1/2 cup chopped cilantro (more or less to taste) 

2 seared jalapenos 

1 lime's juice 

1 tbsp olive oil 

All natural sea salt, cumin, ground pepper to taste 

Remove the husk from the corn and boil for 15 minutes, or until kernels are soft

Drain chick peas and place in bowl set aside

In a small frying pan with an organic oil of your choice (I used olive oil), sear the jalapenos until each side is browned, and they are soft 

Cut up jalapeno, place with chickpeas. Combine cilantro, lime juice, olive oil and seasoning 

Remove corn from water, and cut kernels off corn and place in bowl with other ingredients

Using a masher (or food processor if you're fancier than me ;) combine all ingredients and season to taste. Garnish with fresh cilantro- and enjoy!!! 


Zucchini Noodles with Thai Peanut Sauce

Yaaaaas. I am so obssessed with making zucchini noodles. They are so easy, delicious, and for some reason using the veggie peeler is super fun to me... easily amused much? These are vegan (oh yeah!) and you can do this raw too if that is your jam! I have been trying to create my own version of a Thai Peanut Sauce, and I think I've got a winner with this one! It's pretty much fail proof, and kid-approved. *score* Enjoy! 

Zucchini Noodels with Thai Peanut Sauce 

For the Zoodles: 

2-3 Medium- large zucchinis 

Using a peeler, create your "zoodles" , by making strips length wise until you get to the seeds. Put aside. 

For the Thai Peanut Sauce: 

1 cup all natural, organic peanut butter 

1/2 cup water 

1 tbsp Braggs Amino Acid (Soy sauce substitute) 

1 clove garlic minced (more to taste) 

1/4 cup fresh cilantro 

Juice of 1 lime 

Handful of raw cashew pieces 

Combine all ingredients into a sauce pan. Warm and stir on low heat on stove until completely combined. In a separate sauce pan, place zucchini noodles and splash of olive oil. Pour sauce over Zoodles and stir. Do not cook for longer than 5 min or so, or zoodles will cook way down! 

Garnish with some more cashew pieces, green onion and a splash of siracha- if you're feeling saucy! Enjoy!