Harissa Hummus

Harissa Hummus

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Harissa Hummus

This homemade hummus gets its vibrant orange hue from harissa, a North African chile paste that adds a spicy twist to your standard hummus recipe. Roasted red pepper and tomato paste give it a hit of subtle sweetness, while the tahini delivers a luscious consistency without any oil. Serve this simple dish as the centerpiece of a veggie platter at your next party.

Harissa, a spicy North African chile paste, adds complex flavor to this otherwise simple hummus. Store-bought harissa contains oil and can be high in sodium, but you can make your own oil-free version using this recipe. Store leftover harissa in a jar in the fridge up to 2 weeks: Coat veggies with it before roasting, or stir a little into salad dressings to add some kick.

INGREDIENTS

  • ½ cup jarred roasted red bell pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons smoked paprika
  • 2 tablespoons finely chopped fresh mint (or 1 Tbsp. dried mint)
  • 10 cloves garlic, minced (divided)
  • 1 teaspoon ground caraway
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 4 tablespoons lemon juice, divided
  • 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
  • 1½ teaspoon tahini
  • Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS

  1. Make harissa: In a small saucepan combine bell pepper, tomato paste, paprika, mint, 9 cloves of the garlic, the caraway, coriander, cumin, and cayenne. Stir in ½ cup water. Cook over medium 5 minutes. Transfer mixture to a mini food processor or blender; add 2 Tbsp. of the lemon juice. Cover and blend until smooth. Season with salt. Transfer to a small jar. Store in the refrigerator up to 2 weeks.
  2. In a food processor or blender combine the chickpeas, 3 Tbsp. of the harissa, the remaining 2 Tbsp. lemon juice, the tahini, the remaining 1 clove garlic, and ¼ cup water. Cover and process until smooth, adding more water as needed to achieve desired consistency. Season with salt and pepper; pulse to combine.
  3. Transfer hummus to a bowl. Cover and chill until ready to serve.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/tasty-vegan-mediterranean-recipes/

Summer Squash Soup With White Beans And Kale

Summer Squash Soup With White Beans And Kale

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Summer Squash Soup With White Beans And Kale

Imagine yourself relaxing in the Tuscan countryside as you sip on the savory broth of this light-and-bright soup. Yellow summer squash, kale, and cannellini beans are simmered to tender perfection and seasoned with zesty lemon juice. Add a crack of black pepper, and bon appétit.

This sunny soup is earthy, light, and bright with lots of satisfying textures in a deliciously simple broth. Totally oil-free, this dish highlights the flavors of fresh summer produce and hearty cannellini beans—making it the perfect clean-out-the-pantry recipe. Not a fan of kale? Feel free to substitute spinach, Swiss chard, collard greens, or any other leafy greens you enjoy.

INGREDIENTS

  • 1 cup finely chopped leek (white part only)
  • 3 cloves garlic, minced
  • 2 teaspoons dried Italian seasoning
  • 6 medium yellow summer squash, halved lengthwise and sliced ¼-inch thick (6 cups)
  • 2 15-oz. cans cannellini beans, rinsed and drained (3 cups)
  • ½ of a bunch kale, stemmed and cut into ½-inch strips (2 cups)
  • 2 tablespoons lemon juice
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste

INSTRUCTIONS

  1. Preheat a large pot or Dutch oven over high until a drop of water sizzles when added. Add leek, garlic, and Italian seasoning. Cook 3 minutes, stirring constantly.
  2. Add squash, beans, kale, and 4 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until squash is tender. Stir in lemon juice, salt, and pepper.

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5 Ways To Find Courage In A Crisis

5 Ways To Find Courage In A Crisis

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5 Ways to Find Courage in a Crisis

In times of stress and crisis, it can be easy to lose sight of our courage. Here are five ways to help you find and keep your courage during difficult times:

1. Remember your strengths.
When we face challenges, it’s easy to forget all the things we’re good at. Remind yourself of your strengths and how they’ve helped you in the past. This can give you the boost of confidence you need to keep going.

2. Take a deep breath.
When we’re feeling overwhelmed, it’s often hard to think straight. Taking three deep breaths can help clear your mind and calm your nerves. It may also help you think more clearly and come up with a solution.

3. Talk to someone you trust.
It can be helpful to talk to someone about what you’re going through. They may be able to offer support and guidance, or just listen and let you vent. Talking openly can help reduce stress and make you feel more in control.

4. Make a plan.
When we know what we need to do, it often makes us feel more confident and in control. Make a plan of what you need to do to get through this crisis, and break it down into small, manageable steps.

5. Believe in yourself.
No one is brave all the time – everyone has moments where they feel scared or uncertain. But if you keep telling yourself that you can’t do it, you won’t be able to. Believe in yourself, and have courage in your convictions.

With these five tips, you can find the courage you need to get through any crisis. Remember to stay positive, take things one step at a time, and believe in yourself. You can do this!

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Freekeh Tabbouleh With Grapefruit

Freekeh Tabbouleh With Grapefruit

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Freekeh Tabbouleh With Grapefruit

Freekeh is a cereal grain most commonly used in North African cuisine and is the delicious base of this meal-worthy salad. The tender grains expertly anchor the zesty flavors of grapefruit, mint, parsley, and scallions that comprise this unique twist on tabbouleh. Avocado slices add a delightful creaminess you won’t want to skip!

In this colorful, meal-worthy salad, nutty freekeh anchors the zesty flavors of grapefruit, cucumber, and fresh herbs. If you don’t have freekeh on hand, you can substitute another chewy whole grain, such as bulgur. Grapefruit juice is all you need for the dressing. Be sure to squeeze as much as you can from the grapefruit membranes after you’ve removed the sections.

INGREDIENTS

  • ½ cup dry freekeh
  • 2 red grapefruit
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained
  • 1 medium avocado, peeled, seeded, and sliced
  • 1 cucumber, chopped (1 cup)
  • ⅓ cup thinly sliced scallions (green onions)
  • ½ cup chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS

  1. In a medium saucepan bring 1¼ cups water to boiling; stir in freekeh. Return to boiling; reduce heat. Cover and simmer about 20 minutes or until freekeh is tender and most of the water is absorbed. Place freekeh in a fine-mesh sieve; run under cold water. Drain well.
  2. Meanwhile, using a paring knife, cut off a thin slice from both ends of each grapefruit. Working with one grapefruit at a time, place a flat end on a cutting board and cut away the peel and the white part of the rind, working from top to bottom. Working over a large bowl to catch the juices, hold the grapefruit on its side and cut into center between one section and membrane. Cut along the other side of the section next to the membrane to free the section. Repeat with remaining sections. Place sections in bowl with juice. Squeeze membranes over bowl to extract as much juice as possible before discarding.
  3. Add freekeh, chickpeas, avocado, cucumber, scallions, parsley, and mint to bowl with grapefruit. Toss gently to combine. Season with salt and pepper.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/tasty-vegan-mediterranean-recipes/

5 Lifechanging Habits That Will Change Your Life For The Better

5 Lifechanging Habits That Will Change Your Life For The Better

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5 Lifechanging Habits That Will Change Your Life For The Better

There are a few key habits that I’ve implemented into my daily routine that have drastically changed my life, energy level and set the foundation for me to live a happier, healthier, and more relaxed but productive lifestyle.

Here are the 5 success habits for women that have made all the difference for me:

1) Wake up early

This might seem like an obvious one, but waking up early really sets the tone for the rest of your day. When I wake up at 6 am, I have time to enjoy my morning routine and get a head start on my day. This sets me up for success and allows me to focus on my goals rather than rushing around.

2) Exercise

I cannot emphasize enough how important exercise is for your overall wellbeing. Not only does it help keep your body healthy and toned, but it also releases endorphins that make you feel happy and relaxed. After a good workout, I always feel more productive and able to take on whatever comes my way.

3) Eat breakfast

I know, I know, you’ve heard it a million times before but breakfast is the most important meal of the day. When you start your day with a healthy, nutritious breakfast, you set yourself up for success. I like to eat something that will give me sustained energy throughout the morning, like oatmeal and fruit.

4) Take breaks

It’s important to take breaks throughout the day to give your mind and body a chance to relax. When I worked in an office, I would always take 5-10 minute breaks every hour to walk around, drink some water and clear my head. This helped me stay focused and productive during my work day.

5) Practice gratitude

This one is key – practicing gratitude has had a profound impact on my life. Whenever I feel down, stressed, or overwhelmed, I take a few minutes to reflect on all the things I am grateful for. This always puts things into perspective and makes me feel happier and more relaxed.

Implementing these 5 success habits into my daily routine has truly changed my life for the better. I hope you can find some of these helpful in your own life!

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Farmers Market Couscous Salad

Farmers Market Couscous Salad

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Farmers Market Couscous Salad

Opt for the best produce you can find for this visually stunning salad, which tastes just as divine as it looks. Chewy couscous is cooked with warming spices and layered on a bed of lettuce alongside carrots, raisins, walnuts, and fresh peas. The tahini mustard dressing tastes like liquid gold and binds all the good-for-you ingredients together.

Break out the big platter or a clear glass bowl and showcase your farmers market haul in this eye-popping layered salad. Warm spices and veggie broth infuse the couscous with rich flavor, while a creamy tahini dressing plays up the dish’s Mediterranean-inspired elements.

INGREDIENTS

  • 1½ cups low-sodium vegetable broth
  • 1 cup fresh English peas
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • 1 cup dry whole wheat couscous
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 teaspoons prepared mustard
  • 2 teaspoons chopped fresh chives
  • 4 cups packed baby greens
  • 1 cup bias-sliced or ribbon-cut multicolor spring carrots
  • ½ cup golden raisins
  • ¼ cup chopped toasted walnuts

INSTRUCTIONS

  1. In a saucepan combine the first five ingredients (through cinnamon). Bring to boiling. Stir in couscous; remove from heat. Cover and let stand 5 minutes. Season with salt and pepper. Let cool.
  2. For dressing, in a bowl whisk together lemon juice, tahini, mustard, and 4 to 6 Tbsp. water to reach drizzling consistency. Stir in chives. Season with salt and pepper.
  3. On a large platter or in a straight-sided glass bowl layer the greens, couscous mixture, carrots, raisins, and walnuts. Drizzle with dressing.

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Mediterranean Green Beans And Potato Toss

Mediterranean Green Beans And Potato Toss

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Mediterranean Green Beans And Potato Toss

Break out that old whole grain loaf you have in the pantry: A crusty slice of bread is perfect for sopping up the delicious tomato sauce coating this veggie jumble. Potatoes and green beans are tossed with hearty cannellini beans and briny olives for a medley of flavors that transports you straight to the Mediterranean coast.

Flavorful cherry tomatoes, garlic, and shallots cook down to a quick and tasty sauce for this Mediterranean green beans and potato dish with cannellini beans. Serve these Greek-style green beans as a side or a light entree with a side of crusty whole-grain bread to catch every last bit of sauce. To save time and cut down on dirty dishes, use an immersion blender to blend the sauce right in the skillet rather than using a traditional blender.

INGREDIENTS

  • 1½ pounds baby potatoes, halved
  • 16 ounces fresh green beans, trimmed and cut into 1-inch pieces (3¼ cups)
  • 1 15-ounce can no-salt-added cannellini beans, rinsed and drained
  • 3 tbsp pitted Kalamata olives, slivered
  • 1 shallot, sliced (¼ cup)
  • 2 cloves garlic, minced
  • 4 cups cherry or grape tomatoes, halved
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh basil

INSTRUCTIONS

  1. In a 6-quart Dutch oven cook potatoes in enough boiling water to cover 10 minutes. Add green beans; cook about 5 minutes more or until potatoes are tender. Drain. Rinse with cold water to cool; drain again. Place in a large bowl. Add cannellini beans and olives; toss to combine.
  2. For tomato sauce, in a large skillet cook shallots and garlic with 2 tablespoons water over medium about 2 minutes or until shallots are tender. Add tomatoes; cook 3 to 4 minutes more or until softened. Place tomato mixture in a blender with vinegar and lemon juice (or add the vinegar and lemon juice directly to the skillet and use an immersion blender). Blend until smooth. Return sauce to skillet; bring to boiling. Reduce heat to medium and simmer, uncovered, 10 minutes or until saucy. Season with salt and pepper. Stir in basil.
  3. Toss potato mixture with tomato sauce. Garnish with additional basil.

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5 Identity Shifts You May Face After A Lifechanging Event

5 Identity Shifts You May Face After A Lifechanging Event

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5 Identity Shifts You May Face After A Lifechanging Event

When we experience a life-altering event, it can be difficult to adjust. Our identity may feel like it’s in flux, and we may not know who we are anymore. These five identity shifts can help you find yourself again after a traumatic event.

1. You become more introspective.
Traumatic events can force us to take a closer look at ourselves and our lives. We may start to question what led us to that point, and what we could have done differently. This introspection can be uncomfortable but ultimately beneficial, as it can help us learn and grow from our experiences.

2. You redefine your priorities.
After a traumatic event, your priorities may change dramatically. Priorities that once seemed insignificant may now take on new meaning, and you may start to focus on what’s truly important to you. This shift can be challenging but ultimately rewarding, as it can help you live a more meaningful life.

3. You become more compassionate.
Traumatic events can often lead to a greater understanding and compassion for others. You may start to see the world in a different light, and you may feel more connected to those around you. This newfound compassion can be incredibly powerful and transformative.

4. You develop a new identity.
After a traumatic event, you may start to see yourself in a new way. You may adopt new hobbies, interests, or values that reflect who you are now. This identity evolution can be exciting but also a little scary, as it can be difficult to let go of who we once were.

5. You find peace and healing.
Ultimately, many people find that through the process of identity shifting they eventually find peace and healing. You may not ever forget what happened, but you may come to terms with it and learn to live with it. This newfound acceptance can be incredibly powerful and transformative.
If you have suffered from a life-changing event you may need to speak to someone that can help you to get the help you need. Always consult your doctor or therapist if in doubt and you feel like you need professional help.

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Vegan Penne With Artichokes, Leeks, And Lentils

Vegan Penne With Artichokes, Leeks And Lentils

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Vegan Penne With Artichokes, Leeks, And Lentils  

Rich artichoke hearts perfectly complement the onion-y tang of leeks in this simple pasta dish that will satisfy your entire household. Green lentils add substance while a lemon-tahini sauce coats the tender noodles with creamy decadence. Season everything with extra herbs, and enjoy!

This quick and easy vegan pasta dish delivers lots of flavor with minimal effort. Lemon juice and zest give the sauce a tangy lift. This recipe can also be made with dark green leek tops for more color and texture; just be sure to slice them very thin.

INGREDIENTS

  • 1 lemon
  • 8 oz. dry whole grain penne pasta
  • 2 cups thinly sliced leeks
  • 1 12-oz. bag frozen artichoke hearts, large pieces halved
  • 1 15-oz. can green lentils (or brown lentils), rinsed and drained (1½ cups)
  • 2 tablespoons tahini
  • 1 clove garlic, minced
  • ½ teaspoon cracked black pepper
  • ½ cup chopped scallions (green onions)
  • ½ cup chopped fresh parsley
  • Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS

  1. Bring a large pot of water to boiling. Remove 4 strips of peel from lemon. Add penne, leeks, and lemon peel; cook according to pasta package directions. Add artichoke hearts the last 5 minutes of cooking. Add lentils the last 1 minute of cooking.
  2. Squeeze 2 tablespoons lemon juice into a small bowl. Whisk tahini, garlic, and cracked pepper into bowl with lemon juice. Drain pasta mixture, reserving 1 cup cooking liquid. Remove and discard lemon peel.
  3. Return pasta to the pot and stir in sauce, scallions, and parsley. Add ½ to 1 cup of the pasta cooking water to the mixture to help coat the pasta with sauce. Reheat gently if necessary. Season with salt and ground pepper.

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Pistachio-Orange Stuffed Dates

Pistachio-Orange Stuffed Dates

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Pistachio-Orange Stuffed Dates

Simple and satisfying, present a plate of these beautiful stuffed dates at your next dinner party and prepare for the compliments to roll in. A mixture of chopped nuts and orange zest are spooned into the center of the sticky fruits for a naturally sweet treat that tastes truly decadent.

Dates are nature’s sweetest candy, and stuffing them with citrus-infused nuts makes for an extra-rich treat. Choose soft, pliable dates that still hold their shape after squeezing so you can pack in as much of the scrumptious filling as possible. These simple snacks are an ideal way to end a big meal on a sweet note without stuffing yourself. Feel free to swap in any other nuts that you have on hand or add a drop of rose water over each stuffed date.

INGREDIENTS

  • 10 large Medjool or Deglet Noor dates, pitted
  • 8 almonds, chopped
  • 8 walnuts, chopped
  • 16 shelled pistachios, chopped
  • 1 teaspoon finely chopped orange rind
  • ½ teaspoon orange zest

INSTRUCTIONS

  1. Make a slit in eight of the dates, keeping the flesh as intact as possible.
  2. For filling, chop the remaining two dates and place in a bowl. Add the remaining ingredients to the bowl; mix well. Stuff each split date with about 1 tablespoon of the filling. Cover and chill up to 1 week.

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