As much as I love the olive hummus, it is time for me to expand my recipes. QB and I are big fans of sweet red peppers, so the idea of red pepper hummus sounded like a sure win. I definitely like it and think it’s a nice alternative to my other hummus.

The QB report: Definite win. He likes this hummus better on the raw paleo bread since it has a mild flavor, but likes the olive hummus better on the red pepper slices since it has a very strong flavor.

Raw Red Pepper Hummus

~250g Zucchini
~150 Sweet Red Pepper
~112g Raw Tahini
40g Hemp Seeds
1T Olive Oil
1/4C Lemon Juice
1/2t Salt

Just mix well in a food processor and be creative with what you serve it with. We are falling back to our usual pepper slices or the raw paleo bread, but I want to find other things to put this on. Since it is milder in flavor than the olive hummus, it seems more versatile.

This is the salsa dressing recipe I have been procrastinating on posting. No idea why I have put it off, but I did. Ha. This works well over kale and spinach, and added carrot is wonderful.

Partly Raw Spicy Salsa (2-4 servings)

1 can Tomatoes, diced, chili style
215g Tomatoes (~ 2 med. tomatoes)
3 Cloves Garlic
15g Cilantro
100g Onion
6g Nutritional Yeast
1T Chili Powder
1/2 T Cumin Powder, Cayenne Powder
3-6g Salt

I just blend all ingredients in the food processor and divide into servings. I like it spicy, so if you aren’t accustom to spicy food, you may want to tone down the cayenne. Enjoy.

During my run to the local co-op run health food store, I noticed they sold raw shelled hemp seed. Since I have decided hemp is my new awesome-ness food, I bought some to try out. I was in a hurry to prepare foods for this work week (which started today…or night I should say), so I didn’t make any new recipes – per se, but I did modify an existing recipe for the better, I think.

Raw Hemp Hummus

250g Zucchini
50g Tahini
45g Shelled Hemp Seed
2-3 Cloves Garlic
130g Kalamata Olives
2T Olive Oil
0.5-1t salt

As with the last recipe, I use a small food processor, so I had to blend it in stages.  First, I processed the zucchini, and added the tahini, garlic, salt, and olive oil.  Process, however you will,  the olives into the mix, and then blend in the hemp seed.Eat.

I have really taken to eating this on sweet red pepper slices. But it is really good on the raw paleo “bread” I still make, or zucchini slices.

Since I an quite enamored with hemp right now, expect more recipes as I get creative and have more time.

Have you ever realized half way through a recipe that you didn’t have all the ingredients? It’s happened to me a few times, and I am usually able to substitute to make the results edible. But, have you ever had the result taste so good it becomes it’s own recipe? Now I can say that has happened to me. This strange guacamole recipe turned out so good, I am actually going to a make it again…on purpose.

So, there I was with my mashed up avocado. I opened the refrigerator door only to remember I was out of tomatoes. None. Nada. Zip. I was soooo in the mood for guacamole too. Since I was hell bent on making at least a so-so guacamole I decided to reach for a can of plain diced tomatoes. When I went to the pantry, I horrifically discovered I had no plain diced tomatoes. The ONLY tomatoes in the entire house were canned italian and garlic seasoned diced tomatoes. Italian tomatoes in guacamole? Seemed really risky. I struggled with the decision for several minutes, and finally decided it was worth the risk of wasting an avocado for some guacamole-ish dish.

I fixed it up, added some additional seasonings, and to my surprise….it was AWESOME! Close to guacamole, but different. And, it was good. It was really good. I’m eating again tonight for the third night in a row. Yum. Yum.

Accidentally Good Guacamole (serves 2)

1 14oz can Diced Italian Tomatoes (drained)
1 Avocado
~2T Onion, chopped
Handfull Cilantro
3/4T-1T Chili Powder
1/2t-1t Tumeric (weren’t expecting that, were ya)
dash salt

I simply blended all the in ingredients in my food processor. I ate the result on sliced sweet red peppers, pablano peppers, and some other mild red peppers. Peppers are my new chips.

Simple recipe, and surprisingly good. The slight difference in seasonings make for an interesting twist. Now I have discovered this combination, I want to experiment with unconventional seasoning combinations.

In an effort to expand our menu, I decided to try my hand at homemade hummus. Bean free of course. So, I opened one of my many raw food books I still have laying around, and found a promising recipe. Since I don’t have any experience making hummus, whether paleo friendly or not, I had to have a little faith. That was hard. But we were hungry, so my defenses were down a bit. Lol . Anywho, I followed this recipe almost exactly, and the hummus turned out to be wonderful. QB liked it, I liked it, and a visiting friend liked it. I’m glad I made a decent sized batch. Just be careful to not eat it friviously, because it is somewhat calorie dense. I ate it with tomato slices and red bell pepper. Heaven.

Raw Olive Hummus

45g Raw Sunflower Seeds
200g Zucchini
2 Cloves Garlic
2T Olive Oil
112 Tahini
130g Kalamata Olives
0.5-1t salt

I use a small food processor, so I had to blend it in stages. A full food processor my be able to handle it all.  First, I ground the sunflower seeds into as find of a powder as I could, then I sat them aside. Then processed the zucchini, and added the tahini, garlic, lemon juice, and olive oil. Either in the food process or in a bowl, combine sunflower “flour” with the previous mix and blend well. Separately, use the food processor to finely chop olives, but not into a paste. Add olives and salt, stir well. Or use a hand mixer if your food processor isn’t large. Done.

We ate this with tomato slices and chunks of red bell pepper, but I am looking forward to finding many other uses for this as well. I’m not sure if the olives were raw, but I’m not too worried about it. This recipe can be made all raw or not. Beats bean hummus any day.


Recipe Inspiration, Book: Ani’s Raw Food Kitchen

I found a recipe for a raw “cheese” sauce, and decided to try it out despite my hesitance. After it was all done, both QB and I thought it reminded us more of pimento cheese, but it still isn’t a true cheese sub. I don’t know how to tell you want to expect if you have never made anything like this before; just keep an open mind. QB hated it first bite, but then went on the eat most of the bowl. Ha.

Raw “Pimento Cheese” Dip/Sauce (small recipe, may want to double)

1/4 large red bell pepper
1/8C  water (more if wanted)
75g Raw cashews (or other nut/seed if you want)
1 T Tahini
1 T Nutritional yeast
1/2 t salt
10-20g Onion
1 Clove garlic
1 T lemon juice

I have this mini food processor that I used to blend it all together. We ate the dip with cucumber slices, black olives, grape tomatoes, and carrot slices. If I ate bread, it would make a great pimento cheese filler alternative. I should try to make a wrap or some other bread-like item to sandwich it in.

I was trying to figure out something to do with my avocados besides make them into guacamole. I always make them into guacamole. I like guacamole. However, I felt it was time to get creative. I really had no idea what I wanted to make, so I just started mixing stuff and ended up with a tasty, yet highly versatile dish.

This could be used a wrap filling, veggie dip, or eaten along (as I did). You could also add more lettuce to make a thick salad. Have fun with it. QB wasn’t to thrilled because he thought it was weird. Lol. So there is your disclaimer. I liked it though, but really wished I had some lettuce for wraps. By itself, it is almost like a cold type of stew, not thick and pasty, but not runny.

CR Versatile Curried Carrocado (serves 2, or whatever…)

1 Avocado ( ~190g)
3-4 Carrots (~310g)
3 small tomatoes (~260g)
90g Spinach
45g Onion
1/2T Lime Juice
1/4C Coconut Milk Beverage, SO Delicious Unsweetened
1/4t [garam marsala, cumin, chili powder, salt]

Grate Carrots and chop spinach. Place in pot with a small amount of water in the bottom, cover, and turn stove on medium long enough to steam. Place carrots/spinach in fridge to cool. Mash avocado and blend with coconut ‘milk’ and lime juice. Add spices and tomato and blend again. Combine all ingredients once carrots/spinach are cool. Use as you will.

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Even though I didn’t think I consumed that much sugar, apparently what I have now eliminated is messing with my brain. Last night I had a dream I was making a peanut butter and jelly sandwich. The funny part is that I don’t eat bread and I don’t eat peanut butter, but I didn’t seem to notice that part. The crazy part was that I searched the whole house for jelly, and the only jelly jar I found was pure HFCS-90 (high fructose corn syrup with 90% fructose). So, what did I do? I was so desperate for some jelly like thing that I smeared it all over my sandwich and ate it anyway. Geez.

All afternoon today, I have been fighting sugar urges. I ate an apple, and also had a banana with raw almond butter. I find it funny that fruit doesn’t really fix my sugar cravings, but it does help keep me sane. I am planning to get through the night with my green tea and stevia. Since I am at work, I am pretty safe from acting on my cravings.

The fact that I am having such a strong response (granted it IS a funky hormone time, so the results could be highly skewed), only solidifies the fact that I need to leave sugar the hell alone. No little treats. No gummies from Wegmans. Nada.

Sugar, you can kiss my arse goodbye (or is it the other way around?)