I’m always looking for something different to nosh on. Especially on such a limited gluten free, dairy-free, sugar-free, vegan diet. This trio came together for a great recipe for lunch, appetizer or light dinner. Loaded with healthy things like fiber filled potatoes, digestive supporting bitter arugula, magnesium rich almonds, vitamin c hosted by lemons, and high fiber and protein wealthy white beans.
Recipe 1: White Bean Hummus
Soak 1 cup of dried white (organic great northern beans) overnight. Strain in the morning (discard soaking water) and rinse really well in cold water. Simmer with a 1:2 ratio of beans to water for 1 hour or until nice and soft. I like to add a bay leaf, fresh thyme, coriander seeds and black peppercorns to the cooking water.
Strain and put into the base of a food processor. Add 1 tsp cumin, 1 tsp salt (or more to taste), 2 Tbsp olive oil and 1/2 juice of a fresh lemon. Blend until nice and smooth. Season to taste. This hummus can take more salt if needed.
Recipe 2: Arugula Pesto
Pack 4 cups of arugula into the base of a blender or vitamix. Add 1 clove garlic, 1/3 cup sprouted organic almonds, juice of 1/2 lemon, and 2 tsp salt. Turn on the blender on low and drizzle olive oil, slowly turning up the speed until the pesto is formed. Taste and adjust seasoning by adding a little more lemon and/or salt as desired.
Recipe 3: Potato Flatbread
Ingredients:
1 cup organic amaranth flour
1 cup organic potatoes (peeled, boiled, mashed well and cooled)
1 tsp cumin
1 tsp salt
1/4 cup filtered water
Mix together the flour, cumin and salt. Add in the mashed potatoes. Add water and mix together thoroughly with hands until a dough is formed.
Cut the dough into 5 pieces and roll on an amaranth floured surface until about 1/16″ thick and 4-5 inches around.
Heat an oiled griddle and cook on medium about 3 minutes per side.
*recipe for potato flatbread adapted from Food Revolution Network
To enjoy, spread a little pesto and hummus on the flatbread and top with a little fresh arugula, sea salt and a drizzle of olive oil.