Thursday, January 8, 2015

Happy New Year & Happy Fasting

Happy & Healthy New Year!!
 

Hi Guys!
So 2014 was a pretty busy year for me and I neglected to updated this blog; but I am vowing to change that this year with some weekly post. I'm beginning with this one and continuing through the month of January.

Of course new year means new places to travel and new foods to eat, however it can also mean a time to refocus. This month my church is on the Daniel Fast, we are doing it to refocus on God and our visions for the future. With that, there are many things we cannot eat from dairy to meats. So I've challenged my self to come up with and share a few Daniel Fast friendly recipes.

This week I will share a recipe for Curry and Roasted Green Pepper Hummus :) In this recipe I omitted the Tahini and added extra virgin olive oil instead.
  
 

The first step is roasting a green pepper:
  • 1tbs Extra Virgin Olive Oil
  • 1 Green Pepper
  • 1tsp S&P
Take the green pepper and slice it in half, remove the seeds, rub oil on green pepper and sprinkle with salt and pepper. Put oven on broiler, place peppers on a sheet pan and roast for about 5-7 minutes or until there is charring on the pepper. Then remove and let rest for a few minutes. When the pepper is cool remove blackened parts, chop up the rest and place in a bowl.

Curry and Roasted Green Pepper Hummus
Ingredients:
  • 1-Chopped and Roasted Green Pepper
  • 1-15oz can of Chick Peas/ Garbanzo Beans
  • 1- Lemon Juiced
  • 1tbs Curry powder
  • 1- Minced Garlic Clove
  • 1/4c Olive Oil
  • 1/4c Water as needed
  • Salt & Pepper to taste
Open and rinse out the garbanzo beans. Place rinsed beans, green pepper, lemon juice, curry powder, minced garlic, and 1/2 of the oil in a bowl all together and let sit for about five minutes.
Afterwards pour everything in a blender, or the food processor, and blend for one minute while drizzling oil; use a spatula to scrape down the sides. Start up blender again until there is a smooth consistency, add a little water if too thick. Taste and add in salt and pepper if necessary.

This was a hit at work and there were no left overs. It can be eaten with baked whole wheat tortilla chips and Ezekiel breads or pitas.







 

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