Hunkered down and ready to ride out Hurricane Sandy? We’ve got some healthy recipes from chef Jackie Newgent, RD, author of the Big Green Cookbook.
Hummus Pizza
1 can chickpeas (garbanzo beans)
3 tbsp. nut butter, such as almond butter
1 lemon
1 minced garlic clove
4 whole-wheat pocket-less pitas or lavash
Preparation:
Drain a can of organic chickpeas and mash using a mortar and pestle (or with a fork) along with a few dollops of nut butter, juice of a lemon, and one large minced garlic clove. Spread the hummus onto each of the whole-wheat pocket-less pitas or lavash. Add toppings as desired, such as thinly sliced cherry tomato, cucumber, shallot, and (if desired) fresh herbs. Season to taste. Cut into quarters, and serve. Makes 4 pizzas.
Tabbouleh of the Sea
1 cup bulgur wheat
Two 6-oz. cans minimal-mercury albacore tuna, drained, flaked with a fork
1 small cucumber, finely diced
1 medium vine-ripened tomato, diced
1/4 cup chopped flat-leaf herbs, such as parsley and/or basil (from plants)
1 shallot, minced
1 large clove garlic, minced
1/3 cup organic extra-virgin olive oil
Juice 1 lemon (3 tbsp.)
1 tsp. sea salt, or as needed
1/2 tsp. freshly ground black pepper, or as needed
30/10/2012 : Jackie Newgent / News & Views.
Nice recipe. have to try
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