Tinyurl.com/ChefBlakeBrainPower. Blake’s favorite brain-power
luncheon booster is a wrap with antioxidant-rich fillings, accompanied by homemade almond milk, sunflower seeds or walnuts for vitamin E and some favorite blue berries or purple grapes. She makes fresh almond milk by grinding raw almonds in a nut grind- er, and then adding them plus an equal amount of filtered water to a high-speed blender. After processing and straining out the solids, the resulting nut milk is perfect for smoothies.
Changing our diets one meal at a
time gives us an opportunity to see if we can feel the difference, as our vegan lunchbox experts have, while we ramp up our taste for healthier eating.
Judith Fertig writes award-winning cookbooks and foodie fiction from Overland Park, KS. Connect at
JudithFertig.com.
Lots of Garlic Hummus Yields: 4 servings
Accented with the tangy taste of fresh lemon juice and a bit of heat from the chili powder, this is an easy, ready- made sandwich spread for a lunchbox.
1 cup chickpeas (garbanzo beans), drained and rinsed ¼ cup plus 2 Tbsp filtered or spring water, plus more as needed
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natural awakenings September 2016 41
VEGAN ONCE A DAY Pack a Plant-Based Lunch
5 cloves garlic, chopped 2 Tbsp sesame tahini 2 Tbsp freshly squeezed lemon juice ½ tsp chili powder, plus more for garnish ¼ tsp sea salt
Place all the ingredients in a blender and process until smooth. Add a bit more water if needed to achieve desired consistency.
Transfer the hummus to a decorated bowl and sprinkle the top with a pinch more chili powder to taste for a festive presentation.
Recipe by Laura Theodore, Vegan-Ease: An Easy Guide to Enjoying a Plant- Based Diet
Photo by David Kaplan
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