Get fueled up for the rest of the day ahead without sacrificing flavor.
HUMMUS (Adapted from The Sprouted Kitchen)
Serves approximately 3 (or 6 as an appetizer)
INGREDIENTS
- 3 cups of cooked chick peas (about two 15 ounce cans)
- 1/3 cup plus 3 teaspoons olive oil
- 1 shallot
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Pinch of crushed red pepper
- 3 tablespoons tahini
- Juice of 1 lemon
- 1/4 cup water
- 3 oz baby spinach
- 1/4 cup pecans
- Pita or chips for serving
DIRECTIONS
- Preheat oven to 400 degrees.
- Sauté spinach and pecans on medium heat with 2 teaspoons olive oil until spinach is wilted and pecans are slightly browned. Set aside.
- Peel and cut the shallot into quarters.
- Toss the shallot with a teaspoon of olive oil.
- Roast shallot in the oven for 15-20 minutes.
- In a blender or food processor, combine chick peas, 1/3 cup olive oil, roasted shallot, tahini, lemon juice, salt, black pepper, and red pepper flakes. Blend until desired smoothness.
- Place hummus in serving bowl and top with sautéd spinach and pecans.
- Serve with pita or chips.
GREEN POWER JUICE
Serves 2
INGREDIENTS
- 5-6 leaves lacinato kale
- 2 apples, cored and sliced
- 2 carrots, peeled and cut into large pieces
- 1/4 inch to 1/2 inch piece fresh ginger root, depending on desired taste
DIRECTIONS
- Using a juicer, process kale, apples, carrots, and ginger.
- Whisk until combined.
Photography by Maria Stelmach
Mojo's 