A few fun ideas that I have gleaned from my travels out here in the land of organic foods...
For breakfast, Lila has introduced me to 'oat groats'. They are even less refined than steel cut oats which I had been using for oatmeal each morning. You buy the oat groats at Whole Foods in the bins. Then you soak them for 24 hours in cold water. Then you toss them into the food processor. You can keep them in the fridge for a quick room temperature oatmeal for about 3 days. You can heat it on the stove with some raw almond milk and then add your chia or ground flax seeds, chopped banana and apple and prunes or goji berries and top it off with some agave or raw honey or Maple syrup. I promise you won't be hungry until lunch and you will be totally satiated. Oat groats remind me of muesli - the Swedes and Swiss have been eating the real, unprocessed stuff and it makes you ready to climb the Matterhorn.
Then for lunch we have been putting hummus (either homemade or organic store bought) on Ezekial tortillas - you buy Ezekial sprouted grain tortillas and Ezekial 4:9 sprouted 100% whole grain bread (the original flourless low glycemic bread) in the frozen food section of Whole Foods. It is the best bread you can eat because it is sprouted and has the lowest glycemic (sugar) index. Compare to your average baguette and you get the picture. It won't take you on that blood sugar roller coaster. So we spread on the burrito some of Rebecca Katz's curried hummus (see recipe below) then slice an avocado, a mango and place some baby spinach leaves on the top. Toss on some sprouts and voila roll it up, slice it on the diagonal with a sharp knife and tell me if you get hungry before dinner. Yum!
You can take the same idea and place the hummus and greens on an open faced slice of Ezekial bread. Ezekial bread is found in the frozen food section and needs to be kept in your fridge or freezer so that it doesn't get moldy because it doesn't have cancer causing preservatives. Yay! Haven't you always wondered why so much packaged bread lasts more than a week, but those made in a bakery get stale after 2 days.
Curried Hummos "The Cancer Fighting Kitchen"
1/4 cup currants
2 cups cooked chickpeas, or 1 15 oz. can drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
2 Tablespoons water
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon tahini
1 Tablespoon extra-virgin olive oil
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon sea salt
Place the currants in a small bowl of hot water to soak and plump up.
Combine the chickpeas, water, lemon juice, tahini (tahini is ground sesame seeds - great anticancer phytochemicals), olive oil, curry powder, ginger, and salt in a food processor and process until smooth. Transfer to a mixing bowl. Taste! Add a spritz of lemon it if needs a little zing.
Before serving, drain the currants thoroughly and stir them into the hummus.
Thanks, Rebecca!
