Green Goddess Hummus

What's different about this hummus?  It's not hard to notice that it is green.
 Don't let the healthy, rich in chlorophyll color  deter you from eating it.
It doesn't taste green. It tastes light and delicious.

Hummus is a great snack because it is high in protein and  when its made using tahini ( sesame seed paste) it is also rich in calcium.This hummus is made with parsley, fresh garlic, green scallions, and red onion. In addition, the garlic and red onion provide antioxidants which help build the immune system. Despite all the onions, it still has a mild flavor.

The recipe calls for cooked chick peas. Normally, I would just open a can, but lately I have been reading about how the lining of the cans contain a harmful chemical called BPA.

Read This:
The following quoted paragraph is from an article published in Bloomberg Businessweek :

"TUESDAY, May 18 (HealthDay News) -- Bisphenol A (BPA), a common chemical used in the metal linings of some canned foods, poses a serious health threat to consumers and should be banned, a new report claims. BPA is ubiquitous in plastic products, found in baby bottles and sippy cups, and it has come under scrutiny in recent years, with studies linking it to a host of health and developmental problems. This latest research looked at its presence in the metal linings of canned foods. "

OK, I already knew about watching for BPA in plastics , but after reading that article, I knew I was ready to get rid of the few cans I use too ( mostly for beans and chopped tomatoes)

So, for the first time, I actually cooked my own chickpeas for this recipe. It was really easy and had way less salt ( in fact no salt).

This is how I made the chick peas. I just soaked the dry organic chick peas overnight. ( come on that's easy) Then in the morning, I drained them, put them in the crock pot, ( EASY)  Covered them with water, added a teaspoon of dry ginger ( don't know why) just for flavor and cooked them on low for about 8 hours. Took them out, drained them and they were ready to use to make hummus.

OK, I had to think in advance, but it really was easy, less expensive, and healthier.

Ingredients;
Recipe 2 cups chick peas, cooked
1/2 - 3/4 cup parsley
3/4 -1 cup tahini ( depending on how creamy you like it) available in health food stores and supermarkets
1/4 cup red onion, chopped
1/4 cup green scallions, chopped
Juice of two limes ( or lemons)
2 cloves fresh raw garlic, chopped fine
1 tsp. cumin ( or more to taste)
1/2 tsp. coriander ( or more to taste)
salt and pepper to taste
( I also added Trader Joe's 21 Salute which is a saltless spice mixture)

Place all ingredients in food processor or strong blender and process until smooth

This recipe is shared on the following blog carnivals which you can click to see lots of delicious recipes ( not all are gluten free)

Is Your Microwave Leaking Radiation ?

Healthy Lifestyle Awareness

Microwave ovens are sealed so they don't leak radiation. However, sometimes the seals break and that means that you may be exposed to unsafe levels of radiation every time you use your microwave and not even know it.

According to Bottom Line Magazine there is a simple test that you can do to see if your microwave is leaking.

Supposedly, a cell phone cannot recieve a signal in a microwave that is sealed properly.
So, here is the test.

• Take your cell phone and place it in your microwave.
• Close the door, but DO NOT turn the microwave on.
• Go to another phone and call your cell phone
• If it rings, it means the seal of your microwave is broken because signals are getting through
• If it doesn't ring, it means your microwave seal is tight and signals cannot get through.

Why do we care? Well , according to Bottom Line Magazine when you use a microwave with a broken seal, higher levels of radiation than acceptable are released in your kitchen and everyone who is in your kitchen is exposed.

Disclaimer: The information in this blog is for informational purposes only. Please try this test at your own risk. We are just passing on information that we read.

Jicama Crunchy Rainbow Salad

Some of the best salads come together without a plan—just a cutting board, a handful of fresh ingredients, and a little curiosity. That’s how this salad was born.

 I had jicama, sweet corn, a bunch of herbs from the garden, and a craving for something crisp and colorful. What came together was this jicama crunchy rainbow salad—

 It is a combination of everything that is in the garden right now combined with some organic vegetables that I picked up at the farmers market. In addition to vegetables, I added fresh basil and mint from my potted herb garden.

Lately, I’ve been craving food that feels as good as it tastes—something vibrant, energizing, and full of life. This salad checks every box. 

My rainbow salad is bursting with vitamins, minerals, and  immune building antioxidants. It is also an energy booster.You are going to love its natural sweet and tangy flavors. It is a combination of the usual salad vegetables plus a few more exotic vegetables.

If you are not familiar with jicama, read my previous blogpost that explains all about it, how to use it, how to buy a jicama, how cut a jicama, why it is so good for you, and why it may stimulate weight loss. click here.

This recipe also calls for raw corn cut off the cob. Don't leave out the raw corn. It is crunchy and sweet and absolutely delicious. If I sound too excited, its because I just finished eating a big bowl of it , and boy was it good!

I've been trying to eat more raw foods. Holistic practitioners often suggest eating a diet of 80% raw food which is packed with enzymes and antioxidants. We need enzymes to digest our food, and raw fruits and vegetables are enzyme powerhouses. While I find it almost impossible to eat 80% raw in the winter, I do better in the summer. 

Ingredients;
2 red summer tomatoes, chopped
2 Kirby or Persian cucumbers, chopped 
2 ears of raw uncooked corn on the cob, cut off the cob
3 sweet radishes, chopped
1/4-1/2 cup blueberries
1/4 red onion, diced
2 large ribs of celery, diced
1/2 jicama (about the size of a grapefruit) diced 

(if you don't know what it is or why it is so good for you, read my previous post all about jicama. ( how to buy it, peel it, and cut it)
generous 1/4 cup fresh basil, chopped
generous 1/4 cup fresh mint chopped
Topping:(optional)
  Grated red beets
  Grated fresh coconut

  2 tomatillos, diced (gives it a nice tangy flavor) available in most supermarkets
Dressing:
Juice of one fresh whole large lemon
1 teaspoon of dijon mustard

1/4 cup of water
1 tablespoon rice vinegar

1/2 teaspoon of powdered stevia or honey to taste

Directions:
In a large bowl, mix all ingredients together. Make the dressing and toss. Add toppings if desired. Allow to sit for at least 15 minutes for flavors to mingle and then enjoy.

Step by Step with Pictures

Topped with grated beet for a variation

Chop all vegetables and herbs. Mix in large bowl. Top with dressing

MY NOTES: 

• Personally, I am oil-free which means I don't add oil to my foods or salad dressings. You can! 
• As with any salad, make it your way! Pick and choose what you like to include
• This is a naturally gluten-free, vegan, salad. 

Lemon/Garlic Pasta with Mushrooms & Asparagus-

Mushrooms and asparagus in a creamy lemon garlic sauce make this pasta recipe absolutely heavenly. We had it for dinner the other night, and we couldn't stop raving about it. The garlic/ lemon sauce definitely makes it exceptionally tasty.

Saute Mushrooms in Butter

Actually, its not my recipe. It is the creation of Anna from Sweet Anna's blog.  I made it because I am participating in a blog party group called the "Secret Recipe Club". Each month we are assigned a blog and we must select a recipe to cook and post. 

I followed Anna's recipe but made a few gluten free and personal preference substitutions.  I used  gluten free brown rice spaghetti pasta (Anna called for penne pasta but I only had spaghetti, so I went with it).

Ingredients:
1 lb gluten free pasta (penne or rotini work well!)
3-4 tablespoons butter ( or dairy free substitute)
1 lb mushrooms, sliced thick
1 lb asparagus, cut into 1" pieces
1-2 garlic cloves, minced ( or more if you love garlic)
8 ounces of spreadable feta cheese log ( omit for dairy free)
2 tablespoons heavy cream ( or coconut cream)
salt & pepper, to taste
juice of one large lemon
1/2 cup freshly grated Parmesan cheese ( optional)
1/2 cup chopped tomatoes
1/2 cup chopped fresh basil
Directions:

• Cook the pasta, according to package directions, until al dente, drain and rinse. Save 1/4 cup of pasta water
• While the pasta is cooking... in a large skillet over medium-high heat, melt the butter over low heat and  saute the mushrooms until golden. Toss in the asparagus and saute until just tender. Stir in the garlic and cook for about a minute.
• Turn off the heat and stir in the rest of the ingredients.
• Continue to stir until smooth, adding up to 1/4 cup of the pasta water if needed until everything is nicely coated.
• Top with more freshly grated Parmesan, chopped tomatoes, and fresh basil

Wait until you taste this pasta dish! I knew Anna's recipe looked really good, but we were in love when we took our first bite. My husband and I both said, " This is beyond good, this is amazing.

It's a recipe that everyone will love.  I know it's definitely going to be a recipe that I will make again and again. Thank you Anna.  

If you like this recipe, head over to Anna's blog. You'll really enjoy it, her pictures are beautiful and many of her recipes can easily be adapted to be gluten free with a few minor substitiutions.

Step by Step Pictures

Assemble Ingredients





Chop asparagus


Follow recipe directions and voila!

Reviewed and added: June 2026

This recipe is from my early days of blogging, before I switched from being vegetarian to vegan. Therefore it contains dairy and is higher in fat than the recipes I cook now. 

For a vegan low fat pasta dish, try my Easy Mushroom & Pepper Pasta Dish or my Eggplant Sauce for Pasta