Celebration Artisanal Hummus

My hummus recipe is creamy, dreamy, deliciously light and easy to make at home.  It’s the best hummus ever (so I’ve been told)

I’ve perfected my recipe over the years, and I’m finally sharing my secrets. I’m not going to lie; it’s time-consuming but worth it!

Techniques that create the most delicious hummus ever

  1. Peeling your chickpeas. I know that it’s time-consuming; however, this will lend you a creamy smooth texture. Once you have peeled the chickpeas, pour boiling water over them and allow them to sit until the water cools down. This is my preferred method. Sometimes cooking the chickpeas causes them to be extremely mushy.
  2. You can also cook chickpeas with 1/2 tsp of baking soda for 20 minutes, then drain and rinse under cold water. Most of the chickpea peels should fall off without help; you may need to remove some that don’t fall off by hand. Cooking the chickpeas will make them mushy, making it difficult to remove the peels.
  3. Cream together ingredients in a high-speed blender or food processor before adding the chickpeas to the mixture.
  4. Roasting your garlic gives the hummus a beautiful sweetness and less of a pungent garlicky taste, adding more complex flavours.

Recipe:

1 can organic chickpeas rinsed and drained

1 small head of garlic roasted

1/4 cup tahini 

1/4 cup cold filtered water

the juice of 1 lime

1/2 tsp pink Himalayan sea salt or to taste

  • Please note that I doubled the recipe for my hummus platter
  • When doubling the recipe do not double to amount of lime juice only add in 1/2 a lime more

Directions:
Place all the ingredients except for the chickpeas in a high-speed blender or food processor and blend until creamy.
Once you have a smooth and silky consistency, add in the chickpeas. You can add more tahini or water if the hummus is not creamy enough. You can also adjust the seasoning to taste. Place in the refrigerator for a minimum of two hours before serving.

How to make your Hummus platter fancy

Roasted cashew, pepitas and sesame seed dukkah 

Olives

Roasted cherry tomatoes 

Roasted chickpeas

red onion 

edible flowers 

mint

a healthy drizzle of olive oil 

You can add any garnish that makes you happy!

I hope you enjoy my recipe. I’d love for you to share your hummus creations with me. Please tag me on Instagram.

Magical Mushroom Veggie Broth

Heating things up this morning in the Wellness potion kitchen, with this grounding, warming magical mushroom veggie broth.  This is a delicious alternative to making bone broth for anyone who is looking to consume fewer animal products.  It offers incredible healing properties from the Chaga, Reishi, Wakame, as well as the stunning line up of vegetables.  Enjoy this broth on its own, as a base to soup,  to cook your grains in and or to sauteed veggies with.

Ingredients:
1 small head of Bok Choy
1 small leek
2 celery stalks
2 -3 carrots *tops included*
3 cloves of garlic
1 – 2 stalks of lemongrass
1 medium size Chaga mushroom chunk or 1 tablespoon Chaga mushroom powder
1 medium to large Reishi mushroom slice
1 small bunch cilantro
1 small bunch parsley
Few sprigs rosemary
1 medium size piece of fresh ginger
1 piece fresh turmeric
1 bay leaf
Wakame or dulse flakes *optional*
1 tablespoon Burdock root *optional*
1 teaspoon pink Himalayan sea salt
The juice of half a small lemon
1 tablespoon of love

Directions:

Roughly chop all your ingredients and add them to a 10-quart crockpot or large sauce pot.  Cover all ingredients with water and allow to slowly simmers for 8 hours.  Adjust the flavor if need be and enjoy!

Xoxo,
Maria

Gluten Free, Vegan Chocolate Doughnuts with Maple Glaze, Shredded Coconut & Pink Rose Petals

Valentine’s day is days away and this year to show you a little love and affection I’m sharing my recipe for my gluten-free, vegan, refined sugar-free chocolate doughnuts. Made with 100% love.  I’ve been testing my method, and I’ve finally found the perfect combination.  These have more of a cakey consistency, in a doughnut shape.   They only have a few healthy ingredients and are baked,  not fried.  The maple-coconut glaze gives these doughnuts just the right amount of sweetness.  Sprinkle on some shredded coconut and pink rose petals, to dress them up for you special love celebrations.  What else says Valentine’s day like roses and chocolate?

Dry Ingredients:
1 cup oat flour
1/2 raw cacao powder
1/2 cup vegan, sugar-free chocolate – melted *optional*
1/8 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon of love

Wet Ingredients:
1 tablespoon ground flax or chia seeds = flax egg or 1 pasture raised egg
1/2 cup coconut sugar
2 teaspoon vanilla
1 cup nut milk
1/4 cup coconut oil – melted
1 tablespoon of love

Maple glaze:
1/2 cup coconut oil
5 tablespoons maple syrup
3 tablespoons nut milk
pinch of pink Himalayan sea salt
1 tablespoon of sugar-free vegan chocolate *optional*
1 tablespoon of love

Directions:

1. Preheat oven to 350 degrees
2. Grease a doughnut baking pan with coconut oil – set aside
3. Prepare your flax or chia seed egg = 1 tablespoon of ground flax or ground chia
plus 2 -3 tablespoons of water.  Mix to combine and set aside.
3. In a medium mixing bowl combine your dry ingredients, sift to combine.
4. In a separate mixing bowl add in all of the wet ingredients.  Whisk to combine.
4. Combine the dry ingredients into the wet ingredients.  Mix to combine.
5. Spoon mixture into the greased baking dish.  * You can also place your dough into a piping bag for a less messy execution of filling your doughnut pan*
6. Bake doughnuts for 15- 18 minutes.  Allow doughnuts to cool completely on a cooling rack before dipping into the maple glaze.

Maple – Coconut Glaze
Add all ingredients for the glaze into a small saucepan on low heat.  Whisk to combine.  Dip cooled doughnuts into glaze and place back on the cooling rack with a sheet pan underneath,  sprinkle on shredded coconut and pink rose petals.  Place in the fridge for a few hours before enjoying.

You can top these doughnuts with whatever brightness your day!  Skies the limit my friends.  Noah and Aiden love when I dip their doughnuts into melted chocolate and cover with sprinkles.

Enjoy!

xo Maria

Healthy Homemade Bolognese Sauce

Growing up in my childhood home, there was always bolognese sauce slowly simmering on Sunday mornings.  My mother would slow simmer it all day long, and we would always sneak a scoop or two at the halfway cooking point so we could wipe up some thick, crunchy Italian bread with it.  That could have been a meal all on its own.  My boys love when I make Sunday sauce – as we called it in my childhood home and or probably every other Italian home!
Even though I can no longer indulge in this delicious thick sauce, due to my immune issues, there’s no reason to deprive Paul and the boys.  I use my own homemade tomato sauce, which I make from organic, local tomatoes, onions, garlic, and fresh herbs, local pasture-raised ground beef,  and tons of veggies.  As a parent of two picky eaters, I like to sneak those greens in anywhere I can.
I hope you enjoy it!

 

Ingredients:
1 pound lean ground beef – pasture raised if possible *you can also use chicken, turkey, or a mixture*
32 oz homemade tomato sauce *you can also use store bought if you don’t have homemade*
1/3 cup tomato paste
1/2 cup bone broth or stock
1/2 cup red wine
1/4 pasture-raised milk
2 tablespoons of coconut oil
1  onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cloves of garlic
2 kale leaves, roughly chopped
A handful or two of spinach
Bunch of parsley
2-3 basil leaves
Sprig of fresh rosemary & thyme
Pinch of red pepper flakes
Parmesan Cheese rind *optional*
Pink Himalayan sea salt to taste
1 tablespoon of love

fullsizeoutput_24d0

Directions:

  1. In the jar of a 12 cup food processor, finely chop vegetables.
  2. In a large saucepan over medium-high heat, sautee vegetables in coconut oil for 5-10 minutes.  Season with a pinch of pink salt.
  3. Add in and cook ground meat, breaking it up with a wooden spoon until it is browned.
  4. Deglaze your saucepan with the wine and reduce the heat until the liquid is almost dry.
  5. Add in the tomato paste, sauce and bone broth, stir to combine the vegetables, meat, and liquids.
  6. Add in your fresh herbs, pepper flakes, and parmesan rind.
  7. Reduce heat to low and cover saucepan.  Stirring the occasionally while it simmers.  I like to stir my sauce every 30 – 45 minutes.  I also love to allow my sauce to simmer on low heat for at least 6-8 hours.  The longer the sauce simmers, the better it tastes.
  8. Once the sauce has simmered, for the minimum amount of time, add in milk and simmer uncovered for 30 minutes.
    *if you do not have the luxury of simmering your sauce for this long.  Simmer sauce for 1 hour with the lid on, then add milk and simmer uncovered for 30 minutes.
  9. Enjoy over a massive bowl of pasta with a mountain of grated parmesan cheese!

 

fullsizeoutput_27ef

 

Pink Rose Petal Infused Vegan Gluten Free Brownies

Valentine’s Day is literally around the corner and these brownies make the perfect treat for this special occasion.  Inspired by my love of florals, I’ve integrated the use of pink rose petals into my recipe.  Pink Rose petals provide an array of health benefits, they boost the immune system, improve digestion, relieve stress and anxiety, and have powerful antioxidants for hair, skin, and nails.  When using florals for baking or cooking, you’ll want to make absolutely sure that they are unsprayed, and come from a trusted source.  I am happy to share this vegan, gluten-free, refined sugar-free Brownie recipe with you.  I hope you all love these brownies!

Wet Ingredients:
1/2 cup full fat organic coconut milk infused with 2 tbsp of pink rose petals
1/2 cup pure organic maple syrup
1/4 cup organic non GMO coconut oil (I use nutiva)
1/4 cup organic almond butter
2 X 398 ml canned organic BPA free chickpeas
2 tsp organic alcohol-free vanilla

Dry Ingredients:
1/2 cup plus 2 tbsp raw cacao powder
4 tbsp ground chia seeds
1/4 cup gluten-free flour (oat and almond work the best for the perfect fudgy brownie consistency)
1/4 tsp pink Himalayan sea salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup or more sugar-free vegan chocolate chips (I use Lily’s baking chocolate chips)
1/4 -1/2 cup organic walnuts chopped
3 tbsp Pink Rose Petals for infusing coconut milk  & sprinkling on top of brownies

Directions:

Place 2 tbsp of pink rose petals in a small bowl and pour 1/2 cup of coconut milk over them and allow to infuse overnight or for a minimum of 8 hours.  * IF YOU’RE PRESSED FOR TIME, YOU CAN HEAT THE COCONUT MILK AND PINK ROSE PETALS UNTIL MIXTURE IS HOT BUT NOT BOILING.  ALLOW THE PINK ROSES AND MILK TO STEEP FOR 1 HOUR.  STRAIN THE PINK ROSES FROM THE MILK AND SET ASIDE.*

1. Preheat oven to 350 degrees
2. Line an 8X8 baking dish with parchment paper
3. In the jar of a high-speed blender or food processor add in all the wet ingredients in the order I have listed above.  Blend until mixture is smooth.  Set aside.
4. In a separate mixing bowl add in all of the dry ingredients, except the walnuts and chocolate chips.  Whisk to combine.
4. Combine the wet ingredients to the dry.  Fold in the walnuts and chocolate chips.
5. Pour mixture into the lined baking dish, sprinkle walnuts and chocolate chips on top, bake for 40 – 45 minutes.  Be careful not to over bake the brownies, otherwise, they won’t have a fudgy consistency.

Allow the brownies to cool to room temperature then pop them in the fridge for a minimum of 4 hours to cool and set completely.  Sprinkle pink rose petals on top before serving.

Enjoy!