Even after sprouting, chickpeas, like other unsprouted beans and legumes, can be hard to digest for some people. But steaming the sprouts for just five minutes provides relative digestive happiness while preserving more of the nutrients than traditional boiling. Try adding 1 tsp (5 mL) toasted cumin (heat cumin seeds in a small, oil-free skillet over medium heat until aromatic, about 5 minutes) or half of a red or green pepper to the blender with the rest of the ingredients. The other half of the red or green pepper works well, sliced, as a gluten-free cracker substitute.
1 1/2 cups (350 mL) sprouted chickpeas, steamed for 5 minutes
3 Tbsp (45 mL) raw tahini, or 2 Tbsp (30 mL) raw sesame seeds soaked in filtered water for 30 minutes or up to 8 hours, drained + 1 Tbsp (15 mL) olive oil
1 garlic clove, peeled
1/2 shallot, peeled and quartered, or 3 green onions (white and pale green parts only)
Juice and zest of 2 to 3 lemons
3/4 tsp (4 mL) salt
1 to 3 Tbsp (15 mL to 45 mL) water
1 Tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) smoked paprika
Rinse sprouted chickpeas to remove any film that has developed. Place in steamer and steam for 5 minutes.
Combine with tahini, garlic, shallot, salt, 1 Tbsp (15 mL) water, zest of 3 lemons, and juice of 2 lemons in blender or food processor. Blend until smooth. Add 1 to 2 Tbsp (15 to 30 mL) water to help blend. Taste, add remaining lemon juice if desired, and blend again.
Transfer to serving bowl. Dig a circular trench in the hummus, 1/2 in (1.25 cm) from the edge of the bowl. Drizzle oil in trench and sprinkle smoked paprika on top of oil.
Serves 8 to 10.
Each of 10 servings contains: 109 calories; 5 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (0 g sugar, 3 g fibre); 179 mg sodium
source: "Sprouting Out All Over", alive #359, September 2012
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.