You likely learned about zinc – a type of metal – in chemistry class when you memorized the periodic table. Or maybe you have slathered on some thick, white sunscreen with zinc oxide in it? (Zinka sunscreen was all the rage in my middle school!) Perhaps you reach for a zinc supplement when you feel a cold or flu coming on?
In my house, hummus does not last long. In fact, it is hard to share. It's my go to for a quick snack, and more often than not becomes the center of dinner. While there are many store bought brands that have some tasty flavor combinations, homemade is always best. One batch gives twice the amount for half the price and it lacks any preservatives you may find on the shelf.
I am a predictable eater, especially when I know what I love to eat. Beets are one vegetable for which I will always reach, and so I find ways to incorporate them into classics…like this bright and beautiful beet ginger hummus, pulsing with warming, slightly spicy flavors I love. This recipe is awesome not just for the flavor, but because it brings some real vibrant color into the kitchen during the winter season. It reminds me of the strong magenta of a peony or a really rich summer fruit, and the ginger in it warms like the feeling of summer sunlight. It’s delightful!
Whether you’re a child athlete, a studying, starving college student, or an office worker, we can all relate to that midday sluggish feeling that comes from our energy levels hitting zero. I know you know that opting for a handful of M&Ms is only going to worsen the slump, and cause a catastrophic energy crash later on. So, what can you do for a boost of energy? You can prepare healthy, energy-dense snacks that are surprisingly satisfying to help get you through the day and your tasks at hand. These five portable snacks are perfect for keeping anyone on-the-go going.
As the seasons change and the weather gets cooler, we start to crave more warming and nourishing foods. Unfortunately, the change in seasons also tends to bring more busyness to our lives - school functions, late hours, and holidays all colliding at the same time. It’s a double-edged sword -- craving the heaviness of winter foods while also unable to spend hours in the kitchen.
Hummus is everywhere. From restaurants to farmer’s markets to grocery chains, you can find hummus pretty much anywhere you find food. But where did it originate? While most people associate hummus with Mediterranean cuisine, many countries claim they invented the smooth, creamy chickpea dip. This ancient food has caused quite a stir. So what has everyone wanting to stake claim to hummus?
My first encounter with Egyptian street food was in the most unlikely of places: the Minnesota State Fair. Strange as it may sound, among the corndogs and cheese curds, there is a popular Middle Eastern food stand at the fair serving things like falafel, gyro meat, dolmas, and my favorite, koshari. As it happens, koshari (also spelled kushari, koshary, or kosheri) is the national dish of Egypt and a popular street food item. The dish consists of rice, lentils, macaroni, chickpeas, fried onions, and a delicious spicy red sauce.
A world food staple, lentils or dal are great for the health and the palate too!
Hummus is a great, healthy alternative to many dips high in fat and low in nutritional value. Expensive in the store, it is far easier to make than most realize, and the beautiful aspect to making it from home is that you can create and combine as many flavors as you’d like and cater to your favorite variations! Generally what I like to do is make one large basic batch with simple spices and then separate this into several smaller batches with different variations. Spices and small flavorful additions go a long way and you create endless assortments branching from this basic recipe.