Spicy Golden Hummus

This is my favourite houmous dish (curry spread), with a link to a site with a dozen other styles of hummus.

 

Ingredients

• 1 15-ounce (425 g) can chickpeas, drained*
• 1 lemon, juiced (3 Tbsp or 45 ml)
• 3 Tbsp (45 g) tahini
• 2 cloves garlic, minced, plus more to taste
• 1 tsp fresh grated ginger
• 1/2 tsp ground corriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric, plus more to taste
• 1/4 tsp sea salt, plus more to taste
• 1-2 Tbsp (15-30 ml) olive oil (or sub water)
•  optional: pinch cayenne pepper
• Chilli (Optional)

Instructions

1. Add drained chickpeas and all other ingredients  to a blender or food processor and blend on high until creamy and smooth, scraping down sides if  needed.
2. To create a creamier texture, add a bit of oil and/or water. (I used 1 Tbsp oil and 2 Tbsp water).
3. I add milk kefir to help activate the tumeric (see Golden Milk)
4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days.

Source and Inspiration:  Minimalist Baker
                                       13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

VEGAN CHICKPEA CURRY

Preparation Time: 5-10 minutes
Cooking Time: about 10 minutes
Serves: 4

Ingredients:
4 tbs oil (I used rice bran oil)
2 small onions, finely chopped
1 small piece of ginger, grated
2 garlic cloves, finely chopped or minced
4 tsp curry powder
2x 400g tin of chickpeas, drained and rinsed
10 tbs ketchup
1/2 cup of water or a tiny bit more if needed
juice of 1 lemon
a pinch of salt and pepper to taste
fresh coriander to serve

 Instructions:
Pour the oil into a large frying pan over a low-medium heat.
Add the onions and sweat them down until translucent, stirring them regularly (for about 5 minutes or so).
Once the onions are ready, add the ginger, garlic and curry powder briefly stirring them
Add the chickpeas, ketchup and some water.
Simmer and stir for about 5 minutes or so.
Add the lemon juice, a pinch of salt/pepper...........
Serve with fresh coriander and a portion of rice.

Consider keeping and using the chickpea water for baking  #aquafaba.

Source:- The Little Plantation

Gout and Uric Acid

Being an imbiber of Red Wine and Beer, I have suffered gout on more occasions than I would like to admit.


To help alleviate the symptoms of uric acid crystallization in joints (gout),  juice and drink the following once or twice a day:-


– 1 medium-sized cucumber
– 2 ribs of celery
– A slice of lemon
– 1-inch young ginger root


Source:  Natural Cures, Not Medicine

I have also used a  regime of 1/2 - 1  teaspoon of Baking Soda (NaHCO3) in a cup (250ml) of water in the evening and a Tablespoon of Apple Cider Vinegar (ACV) either whole or diluted in a cup of water in the morning for both variety and blood alkalizing.  Use ACV also as a salad dressing.

If you are suffering from high blood pressure, Baking Soda may not be suitable for you.

Through out the day, drink 2 - 3 liters of water.

Eat a purine free diet. 

See also "Gout and You" website for other handy hints on purines and gout management.