T H E 6 T H F L O O R

Life in 6 Land

Daily Archives: 01/11/2012

Rip’s Oil-free Low Fat Hummus

INGREDIENTS:
1 can chickpeas, rinsed and drained
2 cloves garlic, chopped
2–3 tablespoons fresh lemon juice
1 teaspoon Bragg Liquid Aminos or low-sodium tamari
3 tablespoons water or vegetable broth

DIRECTIONS:
Blend all the ingredients into a thick paste, using a small amount of water as necessary to achieve desired consistency.
Customize your low-fat hummus by adding one or more of the following:
2 tablespoons toasted sesame seeds
1 fresh jalapeño, seeded and chopped
1 roasted, seeded, and chopped red bell pepper
1 cup dark or Kalamata olives
1 bunch fresh mint
1 cup fresh spinach
1 cup cooked eggplant

SOURCE: The Engine 2 Diet by Rip Esselstyn

Baked Falafel Pita Sandwich

INGREDIENTS:
1 19oz can of garbanzo bean wash and drained
2 tablespoon of whole wheat flour
1 tablespoon of garlic minced
1 tablespoon of parsley
1 teaspoon of cilantro
1 teaspoon of cumin
1/4 teaspoon of red pepper flakes
1 teaspoon of lemon juice
1/4 cup of onion chopped
1 teaspoon of baking powder
4 thin slices of cucumber
1/4 cup of fresh spinach
1 pita cut in half
1 tbsp of hummus

DIRECTIONS:
Preheat oven to 400
Combine all ingredients for falafel in a food processor
Return mixture to a large mixing bowl and using your hands form falafel patties.
Place patties on a baking sheet and bake for 15 minutes on each side or until golden brown.
Once patties are through cooking let cool for 5 to 10 minutes.
Meanwhile cut pita in half place in warm oven for 2- 3 minutes to warm and make pita bread more pliable to work with.
Remove Pita from oven and spread hummus in the inside of the pita, stuff with 3 falafel patties, cucumber slices, and fresh spinach.

SOURCE: FatFreeVegan.com