Tag Archives: hummus

from slurpees to protein packs

4 Jan

5999371394_7faa983107Good news is on the horizon for 7-Eleven shoppers.

Shifting some of their focus away from sugar loaded sodas and slurpees, 7-Eleven announced that by 2015 they aim to have “20 percent of sales come from fresh foods, up from about 10 percent currently.”

Why are fresh food choices popping up all of a sudden? Joseph M. DePinto, the chief executive of 7-Eleven says, “We’re aspiring to be more of a food and beverage company, and that aligns with what the consumer now wants, which is more tasty, healthy, fresh food choices.” Another reason why fresh foods are desirable to 7-Eleven is due to the drop in cigarettes sales. To make up for those losses they are hoping that fresh food options will help sustain their profits.

An example of a fresh food product they are rolling out is their “bistro snack protein pack”, similar to the ones you find at Starbucks that include “cheddar cheese cubes, grapes, celery, baby carrots and hummus.” A much better choice when compared to their slurpees, packed with high fructose corn syrup, natural flavors, sodium benzoate, and lots of artificial food dyes.

As the food movement continues to gain momentum, we as consumers should uphold our voices and beliefs. As we vote with our dollars and forks, we will undoubtedly continue to see change unfold before our very eyes.

Photo courtesy of time_anchor

Rock star snack idea

16 Jul

Dinosaur kale + homemade hummus + seasonal fresh raspberries, all in one?! Who knew these ingredients could come together to form an awesome savory + sweet snack for children and adults alike. We were so inspired by this unusual recipe from a great blog that we decided to try it out for ourselves.

Here’s how

Ingredients:

  • Dinosaur kale
  • Raspberries
  • Hummus

Directions:

Remove kale leaves from the stem. Add a dollop of hummus at one end of the leaf, then place a raspberry on top. Roll into a wrap, and dig in for a prefect summer snack!

cooking up goodness after school

21 Oct

One of the best parts of cooking new things with young kids is watching their hesitations about new food disappear through discussion, tasting, and cooking. Little chefs will often look at a legume or vegetable they have never tried and immediately say “eww!” But after working as a group to make a dish, this opinion reverses and an appreciation for a new food forms. Such was the case in cooking class recently when we cooked quick bread, vinaigrette, and hummus. The students were enthralled by how easy it was to make the quick bread in a toaster oven and loved watching their bread rise and turn golden brown.

The hummus had a different effect. After learning that hummus is made with chickpeas many students remarked prematurely that they were absolutely not eating it! But with gradual steps the students overcame their initial hesitations and ended up loving it.

To begin we discussed where chickpeas are from and how they grow. Discovering that the chickpeas grow in pods on a plant caught their interest. Then we all got hands-on and tried a plain chickpea. Some students enjoyed them; others were still skeptical. We continued and combined all the ingredients for hummus in a food processor. When we pulsed all the ingredients together there were shouts of excitement! Watching the chick peas go from a solid to a paste increased their desire to taste what was happening right before their eyes. Pairing the hummus with the quick bread allowed them to taste the initially “unappealing” dish with the dish they were more excited about. The process of making and trying the hummus was a snowball effect. Each step got the students more involved and dedicated to something they themselves made. Tasting each stage of the hummus, gave the students a tangible understanding of the flavor development.

Witnessing the transformation,from “eww!”  to clean plates and “more please?” is a definite highlight of cooking with kids.

 

 

 

 

 

Super bowl snacks

5 Feb

It’s winter cold outside, and your sports fan friends and family are gathering and you are in charge of the snacks?

Here’s a few ideas:

trail mix – your favorite roasted tamari almonds and raisins, is perfect. You can add other goodies too: goji berries, chopped dried apricots, peanuts, walnuts, mulberries.

cheese plate and a mix of olives and crackers– super simple and always welcomed with crackers of fresh bread. Drunken goat, brie, and gouda cheese are delicious crowd pleasers.

hummus – buy it or make your own. Check out our recipe here.

guacamole and chips – roll 2 ripe avocados in your hand before slicing down the center. Remove the pit, and put in a bowl with chopped cilantro (2TB for 2-3 avocados), lemon (1-2TB), salt (1/3 tsp or to taste). Mash with a fork. If you like it spicy, top with a dash of cayenne pepper.

crudités – baby carrots cut into match sticks and celery sliced down the center (for thinner sticks)

popcornhere’s how you make it.

grilled cheese and jelly sandwich squares – this is as easy as it sounds. Spread your favorite bread with a thin layer of jam and sliced cheese. Add a pat of butter to a large hot pan so your sandwiches will brown (olive oil works too), and press your sandwiches with a spatula to flatten. Cut the sandwiches into squares, stack and serve.

fruit with melted dark chocolate – chop up your favorite fruit ready with toothpicks. Melt your chocolate on low heat and when ready, dip the fruit (holding the toothpicks) in the chocolate and put out on a plate. The chocolate will harden as it dries. This will surely go fast!

apple slices drizzled with almond butter or other favorite nut butter

Your favorite brew, sparkling water, apple cider or herbal tea, and you’re ready to watch the game!

Fantastic hummus – we’re famous for it + you can be too!

20 Oct

Making hummus is great to do with kids. It is fast and easy to make and so deliciously rewarding. Chickpeas, tahini, garlic, lemon and olive oil in a food processor and you’re ready to rock. Getting the proportions right and the consistency perfect, might take a little finessing. Our chef Nick has got it down, and I’m happy to share the inside scoop with you.

This is how it’s done:

2 15oz cans chickpeas(garbanzo beans)

1/2 cup of tahini  (sesame seed paste)

1/2 cup olive oil

2 cloves of crushed garlic

1/4 cup lemon juice

1/2 cup water

2 teaspoons cumin

2 Tablespoons salt

water to thin

Blend all ingredients until smooth, and voila! Serve with hot pita, dip your carrots, add to your rice and enjoy!