PASTA IN A CREAMY CHICKPEA SAUCE

Summer is slowly turning into autumn. Days are clearly getting shorter, the summer heat is turning into autumn crispiness, and the body is starting to crave heavier and warmer foods. When the outside temperatures drop I feel like changing most of the raw foods into cooked ones and adding lots of legumes into my diet.

One of our family’s all-time favorite autumn & winter dish is “pasta e ceci”, pasta and chickpeas. It’s perfect comfort food in a healthy, fast-food style. This recipe is by my southern Italian mother-in-law who used to cook this often during my daughter’s ‘picky eater’ years. This dish was one of the few things she loved and this is still one of our go-to recipes when we need to cook something easy, fast, yet healthy that pleases the taste buds of the whole family.

INGREDIENTS

for 4 servings

Cooked chickpeas 250g

Garlic clove 1

Parsley handful

Small pasta 300g

Water 800ml

Olive oil 2 tbsp

Salt 1tsp

Parmesan cheese

Black pepper

HOW TO PREPARE:

  • Soak the chickpeas overnight and boil them according to the instructions on the package OR use ready made ones.
  • Pour olive oil in the pan, peel the garlic, and fry it for a few minutes. Watch out that the it doesn’t burn.
  • Add the chickpeas into the pan and fry them for a few minutes
  • Add the water and parsley into the pan and bring it to a boil.
  • Mix with a dimmer until the sauce is smooth. 
  • Add the pasta and cook until ready . This may take a little longer than what’s written on the pasta package.
  • Sprinkle grated parmesan cheese OR a pinch of black pepper on top.

Personally, I like this pasta without parmesan cheese. Instead, I put a pinch of black pepper in my own portion and mix it well. Kids on the other hand prefer this pasta with parmesan cheese but it’s not necessary.

Make it gluten free by using gluten free pasta.

Make it vegan by leaving the parmesan cheese out.

BUON APPETITO!

HUMMUS CHIPS WITH LEMON ESSENTIAL OIL INFUSED CREAM CHEESE

Be careful because these run out fast!

Did you know that Chickpeas contain a huge number of antioxidants, vitamins and minerals including folate, magnesium, vitamin b6, vitamin c, iron, potassium, calcium, phosphorus and zinc? They are also high in protein so are a fantastic alternative to meat for vegetarians.

Well, I would eat chickpeas even without all these amazing health benefits just because they are so delicious! Pasta in a chickpea sauce, hummus, roasted chickpeas, chickpea curry, chickpea omelet, chickpea bread, I mean you can do anything from chickpeas. 
Few months ago I was doing groceries and I found hummus chips! Those were so goooood! Then one day, I tried them with cream cheese and omg it was so tasty! My mind started immediately processing on a new recipe idea and here it is in all it’s simpleness and deliciousness: 

HUMMUS CHIPS WITH LEMON ESSENTIAL OIL INFUSED CREAM CHEESE

Lemon essential oil is full of flavour and can be substituted in any recipe that calls for lemon juice, lemon extract, or grated lemon zest.

Ingredients:
– hummus chips
– 120g cream cheese
– 2 drops Young Living Vitality lemon essential oil
– sliced radish
– chopped chives
– sprouts 

How to do it:
Mix two drops of lemon essential oil into the cream cheese. Put cream cheese on the hummus chips with a small spoon and decorate with sliced radish, chopped chives, and sprouts.

NOTE: if you don’t eat them immediately, I recommend putting a small piece of dry salad on the hummus chip first and then adding the cream cheese on top. This prevents the hummus chips becoming soft. 


Make it vegan by using vegan cream cheese.

Enjoy!

These are perfect for an end of summer picnic with a glass of Ningxia Red from Young Living.

OMEGA SMOOTHIE

Omega smoothie

Most of our nutrients should come from food, but sometimes, it can be a challenge to meet the recommended intake of vitamins, minerals, good fats, and antioxidants without supplementing. I personally often struggle with having enough omega-3s in my diet even tho I know how beneficial those are to my health. My two favourite ways of adding some extra nutrients into my diet is through smoothies and my morning porridge. There, it is easy to toss nutrient dense foods like, nuts, seeds, powders and good fats to give a boost to my health.

Here is a plant based omega-3 packed smoothie to boost the intake of
this vital fatty acid. This smoothie has three ingredients that are
high in ALA, the omega-3 you get from plant oils, nuts, and seeds:
chia seeds, hemp seeds, and flaxseed oil. This is an easy to prepare,
ready in no time, and delicious recipe that provides good nutrition
for your body so that it can function at its best. .

INGREDIENTS:

200g blueberries

2 dl coconut milk

2 dl oat milk

0.5 tsp grounded cardamom

0.5 tsp grounded cinnamon

1/4 tsp vanilla powder

1 tbs chia seeds

1 tbs grounded hemp seeds

2 tsp flaxseed oil

Optional: 2 dried dates for sweetness

Place all the ingredients in a blender and blend until smooth.

HUMMUS

I’ve been having a huge craving for hummus for days, and now I finally prepared it. And oh, let me tell you, it was so yammy.

Nimetön suunn.malli (3)

I ate a lot of it straight from the jar with a spoon just to satisfy the biggest craving so that I had enough patience to cut some veggies to dip into the creamiest hummus I’ve ever made.

Hummus works as a perfect afternoon snack together with raw vegetables or spread over a piece of fresh bread. For a more simple version, you can leave out the turmeric and parsley. If you need to have it right now and don’t have the time or patience to use dried chickpeas, you can always use canned ones (preferably in a glass jar to avoid eating any harmful chemicals that might leak into the chickpeas from the tin’s inner lining). If using dried chickpeas, I highly recommend adding one tablespoon of baking powder in the water where you boil the dried chickpeas. This makes the chickpeas extra soft giving the hummus super smooth and creamy texture.

 

INGREDIENTS:

2,5 dl dried chickpeas or 550g canned chickpeas

3 tsp tahini

2 cloves garlic

4 tbsp olive oil

3 tbsp lemon juice

1 tsp turmeric

Big handful of fresh parsley

Pinch of smoked paprika

Salt

PREPARATION:

  1. If using dried chickpeas: Soak chickpeas in water for 10 hours. Drain the chickpeas and boil them in fresh water for about an hour. To get extra soft chickpeas add one tablespoon of baking powder into the water. If using canned chickpeas: drain and rinse the chickpeas.
  2. Pour the boiled or canned chickpeas into a blender.
  3. Add the rest of the ingredients and blend until smooth.

Enjoy together with bread or use as a dip for raw vegetables.