Rosted Red Pepper Hummus

Mike made an amazing dinner tonight! Stuffed portobello mushrooms, stuffed with herbed, spinach quinoa, sprinkled with nutritional yeast and baked, smothered with wild mushroom gravy. Super yummy! (I'll get the recipe for that later. I think Mike will have to try and figure out what he did for some of it.)

Before we dove into this amazing meal, we had a super yummy appetizer of roasted red pepper humus and pita chips!

Hummus (according to Mike)

2 cloves of garlic - roughly chopped
1/4 c lemon juice
1/4 c water
1 can chick peas, drained and rinsed
1/2 cup tahini
1 tsp sea salt
1 roasted red pepper

Place all ingredients in a food processor, and blend until smooth, scraping sides periodically.

I'm telling you, this is the most amazing hummus I've had. The flavor is just so perfectly balanced. You need to make some!

(sorry for the strange looking picture. One, we already ate most of it, and two, my house has terrible lighting.)

Dinner!

Today I was sick of doing dishes, and Mike couldn't decide what he wanted to eat, so we decided to have leftovers. So I heated up one of the leftover veggie burgers from last night, but I wanted some veggies to go with it. I wasn't feeling a salad, so I looked in the fridge to see what might be good to sauté up. Here is what I came up with:

It was pretty basic. I chopped up leeks, brussel sprouts, broccoli stalks, scallions, and kale. I threw in a couple garlic cloves, and some balsamic vinegar, topped it at the last minute with some yellow grape tomatoes, and voila! Dinner is served! It was delicious, nutritious, and filling!  

A New Beginning...

Welcome to my New Life! Here, I will be collecting thoughts, recipes, ideas, frustrations, triumphs, and failures in my adventures in organic and chemical free living. The information I collect is from my own research and reading, and is guiding me (hopefully) to a world of better health and happier thoughts. More to come soon!