This is one of the most-requested meals around our house, and has stood up well in comparison with tortilla soups we’ve had at multiple local Mexican restaurants, and with the ones we’ve had in Mexico. Is already gluten-free, and can be made dairy-free and vegan quite easily.
This recipe is a hybrid of a few different ones from across the internet, and can be made vegan or dairy-free by substituting coconut oil or vegetable oil for the ghee / clarified butter and using vegetable broth instead of chicken broth.
Packed with protein from the quinoa and lentils, and very tasty with a little spicy kick from curry powder and chili flakes, this soup is a definite winner! Even got the stamp of approval from my usually pretty picky eater, Kira. :)
After watching the Netflix 4-part series "Cooked", based on the book by Michael Pollan of the same name, I got the itch to try making long-fermented sourdough bread to provide my girls with a healthier option for their school sandwiches (here's a good article that lays out the basics of why long-fermented sourdough is healthier, and here's another talking a bit about artisan breads, bakeries and sourdough benefits as well). The only ingredients in the bread I make now are water, flour, and salt.
Anyway, long story short, after playing around with a couple of different sets of instructions on how to get your own starter going, I settled on this method for starting and maintaining the starter (also known as "levain"), and have successfully done this for a couple of years now.
Here's a recipe and instructional video for one of my favourite snacks, homemade chickpea hummus. From start to finish, it takes about five minutes to make. I absolutely love this with sugar snap peas for dipping, and it's got some high-fibre, slow-digesting carbohydrate, healthy fats and a little bit of protein to keep you satisfied.
You could cut the fat and calorie content a bit if you want by substituting water for half of the olive oil, and you could also substitute some sesame oil or sesame seeds for the tahini. This is a traditional lemon and garlic flavoured hummus, but you can play around with adding some roasted bell peppers, roasted garlic, etc. for variety - experiment away!
- 1x 398ml can of chickpeas (aka garbanzo beans), drained and rinsed well
- 1 tsp of sesame tahini (you can substitute sesame oil, sesame seeds, or just omit if you want)
- Juice of 1 whole lemon
- 2 cloves of garlic
- 1 - 2 TBSP extra virgin olive oil
- Salt/pepper to taste
- Put everything except the olive oil in a food processor with the standard blade
- Process on high, drizzling in the olive oil until the desired consistency is achieved.
Total calories are somewhere between 500 and 600 calories for the entire recipe, depending on how much olive oil you use. For me, this makes 3 servings, with each serving having about 7g protein.
The recipe for JP's famous post-workout chili!