Tag Archives: Homemade

Sprouted Hummus

And all of a sudden, it’s Spring. The season for dips, sharing, and eating outside.

Hummus is one of my favourite creamy dips with flatbread or raw veggies, and also a great salad dressing and spread for sandwiches.  Made with chickpeas, it is high in fibre and protein with a low glycemic index to keep you feeling full and satisfied between meals.

This basic recipe can be rustled up with just 6 ingredients, proving that some of the best tasting things in life are the simplest to make! I use dehydrated pre-sprouted chickpeas as my starting point, which takes less than an hour to rehydrate before it’s ready for hummus-making. Sprouted chickpeas are easier to digest as the process deactivates components that can make minerals contained in the beans otherwise difficult to absorb. I like to think of the end product as “super hummus”: same luxuriant flavour, but with ramped up nutritional value, and less bloating and gas. Major bonus points, imo.

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Thanksgiving Pumpkin Pie (dairy-free)

IMG_1930Pumpkin pie is my favourite dessert of all time. I could make pumpkin pie before I could even scramble an egg, following the instructions on the back of the E.D. Smith label religiously at every Thanksgiving. I even hoard extra cans of pumpkin and evaporated milk in the pantry for easy access to make it again, and again throughout the winter. The way I like my pumpkin pies are extra spicy, with freshly grated ginger and even some black pepper, and generous amounts of pumpkin spice in a smooth rich pumpkin filling. Served fresh from the oven with vanilla ice cream, or next day cold and jammed in a mason jar to eat on-the-go, this pie always delivers.

This year, I substituted evaporated milk with coconut cream for y’all dairy-free friends. The texture and taste is largely the same, and more importantly, everyone can have a slice 🙂 !

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Cardamom Pistachio Kulfi

If you are a fan of desserts with rich and complex flavours, you might just fall in love with cardamom ice cream. Cardamom is a spice often used in Indian cuisine, and imparts a uniquely aromatic flavour. Paired with crushed pistachios and creamy coconut base, the result envelops you in its taste and is truly incomparable. This kulfi recipe uses coconut milk and condensed milk, but it can be made dairy free and vegan with coconut milk alone. Unlike ice cream, kulfi doesn’t require any special machine other than a stovetop and pot, taking only a few minutes of your time to prepare. Let me know what you think of my new favourite homemade frozen dessert! 🙂 Continue reading

Basic Homemade Crackers.

IMG_3969If you haven’t tried making your own crackers, you will be delightfully surprised at how simple and satisfying it is to make them at home, any flavour your like! The dough is an easy combination flour, olive oil, water, salt and sugar. Topping variations are endless. Today I’ve made one batch Truffle salt and Cracked Pepper, and the other batch Herbed Garlic with Poppy Seeds. These crispy, savoury crackers are great for snacking on their own, or you can make them plain for dipping and hors d’oeuvres.  Grab a rolling pin, and let’s get crackin’ 😛 Continue reading