Lentil + Hemp Protein Hummus

Lentil + Hemp Protein Hummus

Homemade hummus is amazing, versatile, full of nutrition and can be used as a dip + spread + filling, or however you like it. Basically, it is something I make a lot, and while I love my classic hummus recipe, I have over the years experimented with many many different types of hummus to mix it up and keep and interesting. This recipe is one of those experiments, and one I keep coming back to. It is a little different from the classic hummus in that it’s made with green lentils and hemp seeds instead of chickpeas. This means it has a much higher protein content and makes it a great and easy way to add a healthy amount of plant based protein to your daily diet.

Hemp seeds are a nutritional powerhouse, and great for our skin and hormonal balance. This is primarily due to their beneficial composition of polyunsaturated fatty acids (PUFAs), particularly omega 3 fatty acids, but also GLA, which is a necessary building block for some prostaglandins — hormone-like chemicals in the body that help maintain proper hormonal balance as well as control inflammation and support other vital body functions. Hemp seeds have also shown to be particularly beneficial for skin conditions, such as  atopic dermatitis, again due to their amazing fatty acids.

While hemp seeds contain 35 gm protein per 100 gm, green lentils packs more protein than most other legumes with 22 gm protein per can, making them another easy to come by, and cheap plant protein. All in all, a jar of this hummus contains upwards of 46 gm protein, making it a great and very healthy protein source to have on hand, ready in your fridge.

Lentil + Hemp Protein HummusSome of my favourite serving suggestions…

  • Spread on top of a toasted piece of bread and topped with sliced cucumber (for a gluten free and very low grain bread, check out my buckwheat and seed bread)
  • As a dip for a colourful crudité platter
  • Served with my Chia Seed Crackers for a super nutritious and filling snack that is high in fibre, healthy fats + protein.
  • As filling in small gem lettuce leaf wraps.

Lentil + Hemp Protein HDip
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Recipe type: side
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Serves: 1 jar
Ingredients
  • 1 can (240 gm drained) green lentils, rinsed and drained
  • 45 gm (1/4 cup) hemp seeds (shelled)
  • 2 heaped tbsp (approx. 40 gm) tahini
  • 1 tsp salt
  • pinch black pepper
  • ¼ tsp garlic powder
  • ¼ cup fresh lemon juice
  • Top with pinch paprika and parsley
Instructions
  1. place tahini, salt, lemon juice and water i food processor and blend till smooth and creamy.
  2. Add remaining ingredients and process for a couple of minutes until well combined.
  3. Season with extra salt/pepper/garlic if needed, scrape down the sides and process again.
  4. Once done, transfer to a glass jar and store in the fridge for up to 4 days.

Lentil + Hemp Protein Hummus

 

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Soba Noodle Summer Salad

This salad is inspired by one of my amazing friends who always cooks the best aubergine dishes. Being from Morocco, she never fails to inspire me with her delicious and exotic combinations. And this one is no exception! The combination of grilled aubergine, mango + fresh coriander is wildly delicious and perfect for summer.

This recipe features soba noodles, which is one of my pantry staples. Originally from Japa, soba noodles are made from 100% buckwheat. Naturally gluten free, these noodles are earthy in taste and have a low GI (minimal impact on blood sugar), as well as a lower calorie and carbohydrate count compared to regular spaghetti, making it a delicious and healthy alternative to refined wheat varieties. They are rich in plant based protein, fibre, and amazing for the digestive system as they are full of prebiotic benefits, encouraging a healthy gut flora. Be mindful when purchasing buckwheat noodles though, and always read the ingredient list, as you’ll find that lots of brands claiming to be “buckwheat noodles” use primarily wheat (corn or rice) with only a small percentage of actual buckwheat! So look for soba noodles made from 100% buckwheat for the healthiest option.

Soba Noodle Summer Salad
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Recipe type: Main
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Serves: serves 2
Ingredients
  • 150 gm (5 oz) soba noodles
  • generous handful fresh coriander
  • handful fresh mint leaves
  • handful rocket leaves
  • 1 red onion, finely sliced
  • 1 small mango, cut into pieces
  • 1 aubergine, cut into small pieces
  • 1 tbsp olive oil
  • salt + pepper
  • fresh lime juice
Instructions
  1. Preheat oven to 200C (400F)
  2. Cut aubergine into medium sized pieces, brush with olive oil and place on a roasting tray. Bake until golden brown and soft (approximately 15 mins)
  3. Rinse soba noodles infold water and place in a pot with boiling water. Boil for about 5 minutes until soft. (do not salt the water as this can make the noodles more sticky). Once done, rinse the noodles in cool water and set aside in s strainer.
  4. Chop the herbs and mango and combine all the salad ingredients in a bowl.
  5. Once the aubergines are done, leave to cool for a few minutes before adding. Add the buckwheat noodles and dress the finished salad with fresh lime juice and salt + pepper before serving.

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Vegan Mexican Bonanza

Vegan Mexican Bonanza

This plant based “Mexican” meal is a family favourite in our house. I say “Mexican” because I really don’t know how to cook proper Mexican, but this is me trying, hoping the flavours are at least close to deserving of the title. Ha! More importantly, this is a meal packed full of nutritious vegetables + flavourful spices, and literally takes only minutes to prepare and make. It’s great served for family dinners where everyone sits down together and assemble their own wraps and dig into the toppings. And even for casual evenings, this is always a great last minute meal idea that is both easy and healthy.

We love using lettuce leaves in place of wraps. However, the filling is also great used in tortilla wraps, topped with salsa and then baked for a vegan fajita-like meal. But the beauty of it is that you can serve it however you prefer, and top off with your personal favourite toppings. For the kids, I usually serve it in bowls mixed with brown rice, which is a great way to ‘hide’ the guacamole. They don’t normally like the look of avocado, so whatever works, right?! I love seeing them eat avocado, and always feel super smug when I manage to sneak it into their dinner without them knowing. And a couple of crushed corn chips on top always helps too.

Vegan Mexican Bonanza

Vegan Mexican Bonanza
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Recipe type: Main
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Serves: serves 2-3
Ingredients
  • 1 tbsp oil
  • 1 large red onion, chopped
  • 2 crushed garlic cloves (or 1 tsp garlic powder)
  • 3 bell peppers cut into thin slices
  • 1 tsp ground coriander
  • 1-2 tsp paprika
  • 2 tsp cumin
  • 1 tsp chilli powder (optional)
  • salt + pepper
  • 1 cup corn (I used frozen)
  • large handful fresh coriander
  • 1 can black beans, rinsed + drained
  • Romaine lettuce leaves (in place of wraps)
Topping suggestions
  • Avocado or guacamole
  • Tomato salsa
  • Green salad
  • Brown/black rice
  • Fresh lime juice
Instructions
  1. On a hot pan, sauté onions in the oil for a few minutes until soft and translucent. Add garlic and give it a quick stir.
  2. Add chopped bell peppers + all the spices and leave to cook over medium heat for 5-10 minutes or so until the bell peppers soften.
  3. Add corn + black beans and stir. After a couple of minutes, and once the beans are hot, add coriander and any extra spices, if needed. Give it thorough stir and remove from the stove.
  4. Serve the filling warm in either in romaine lettuce "wraps" (or wrap of your choice) and top with your favourite toppings, such as guacamole, rice, salsa & leafy greens.

 

Vegan Mexican Bonanza

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