Category: Snacks

Spicy Kale Hummus with organic radish

Simple n’ Spicy Kale Hummus

Ode to Kale.

 

This recipe takes the classic loved hummus dish and makes it fun to look at almost as much as it is fun to eat.

 

I was recently thinking back to when kale first made it’s way into the proverbial foodie world. I am not even sure when it became so popular, but all I know is that it’s like the grandfather of superfoods. It’s the Gandalf to the acai, spirulina,  goji berry, maca world. I have admittedly fallen into that category of foodie obsessed. I love kale. I love it because I know it’s healing and nutritious but also because it just looks so darn interesting. Anything that is interesting to eat is well, interesting to eat. But above the health benefits, it can make food the coolest color. Just like most all other categorized “superfoods.” Really! If you haven’t thought about it, here’s your chance. Kale makes the most brilliant green. Acai makes the brightest purple that you can’t get from beets or blueberries. Beets though… beets make a brilliant magenta, goji berry makes red, blueberries with some baking soda actually make blue, and spirulina is just the deepest forest green by nature. I love dying foods with nature’s gifts. I fall more and more in love with food because of its magnificent powers. And kale, well, kale makes the color green which is my favorite color so I am already biased to kale.

 

Spicy Kale Hummus

 

I just spent far too long looking up random facts about kale. It’s a powerful curse to have Google right at your fingertips. You can pretty much find the answer to any question imaginable. But if you are like me, you find yourself getting lost into surfdom and spending hours (which seem like minutes) researching random information like facts about kale, for instance.

 

Fact:

Did you know? In 2008, 539 babies in the US were named kale.

National kale day is October 2nd.

 

O, I have one more for you… Bon Appetite deemed 2012 as the year of the kale.

 

So does this mean that kale has peaked? Like it’s on its way to some kind of midlife crisis with beets or turmeric? I think I disagree. Perhaps 2012 was the year that kale made its grand entrance. But kale is still winning in my book. And it definitely makes this spicy hummus a win.

 

Spicy Kale Hummus

 

I grew up with the motto, “Eat something green with every meal.” I can still hear my mom saying it to me. When I end up with something like fruit for breakfast, I get that little voice in my ear that makes me go downstairs to my lanai and grab some greens to sauté up alongside my fruit. And now, whether by force, guilt, or because I actually love all vegetables, I love anything green. So much so that I try to sneak it into anything. Like hummus. And why not? Why not make boring old mashed chickpeas be bright green with some Omega 3s and Vitamin B tossed in?

 

Spicy Kale Hummus

 

This hummus dish is every radish or pita chip’s dream. It’s slightly lemony with a bite, and it’s packed full of nutrients that regular old hummus doesn’t have. I have made this for countless dinners and appetizers, and everyone loves it. It’s interesting. It tastes like hummus. And it’s green. What more could you want?

 

Spicy Kale Hummus

 

So dig in :).

 

Yields About 2 cups

Spicy Kale Hummus

Classic hummus dish spiced up with some color and fun that even the non veggie eaters with love. Perfect for the kiddos.

5 minPrep Time

5 minTotal Time

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Ingredients

  • 2 cups kale, rinsed and stemmed
  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup + 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 Tablespoon lemon juice
  • 1 cup kale, stem removed
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cayenne pepper

Instructions

  1. Combine all ingredients into blender or food processor and blend until smooth.
  2. If you need a little more liquid to help it move, add more olive oil by the tablespoon.
  3. Drizzle a little more olive oil on top to serve and sprinkle some cayenne pepper for an extra kick.
Recipe Type: Side Dish

Notes

Keep in an airtight container for up to 5 days in the refrigerator. Enjoy with pita, veggies, chips, falafel, or by the spoonful 🙂

7.6.4
23
https://homecooked.love/spicy-kale-hummus/
ESHA Logo
Calories
162 cal
Fat
12 g
Carbs
10 g
Protein
4 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

Hannah holding an Acai Sorbet topped with an aspired sesame granola from the North Shore, Oahu

Salted Sesame Granola

I cannot believe that it’s December 13th. Christmas is next Sunday. Where has 2016 gone? Where have my college years gone? Where did the past four years post college go? I mean does anyone else feel like time is just flying by and there are just not enough hours in the day to do everything you want to do? I am having a moment of nostalgia mixed with a little panic along with joy and some excitement. This can be very confusing at times. I feel better writing out these emotions as I have no one around me at the moment to express them to. So thanks, my readers out there. Thank you for enjoying my recipes along with listening to my moments of overwhelmed-ness and emotional word vomit.

I look back on the past four years, or rather the past eight years and I’m amazed at where life has taken me. For those of you who do not know me personally, I did not grow up in Hawaii. I grew up in a very small town in West Virginia. Well, compared to Oahu, any town in West Virginia is going to seem very rural. Morgantown (I have to give a shout out to the good ole Mo-town), is a college town and is actually considered very hip. Who knew. But in all seriousness, West Virginia is a gorgeous state with some of the best mountain biking, bluegrass, and moonshine around. The trees will make your jaw drop come October, and one piece of advice, takin a dip has nothin to do with the water.

I decided to head west after high school and went to college at a small liberal arts school just south of Seattle. I fell in love with the PNW – the misty days, smell of roasting coffee every other store front, the evergreen, all of it. A piece of my heart will forever be somewhere lost in the PNW no matter where I decide to be right now. And right now, I am in Hawaii. Something I never thought I would say growing up in the hills of good ole WV. And I’m stoked to be here. I have always been a mountain kinda girl with the plaid wearing, bearded lumberjacks… I’m kidding (not really).  The water here, the water will melt anyones heart, the sun, and the food. Don’t even get me started on the food here. Acai bowls. I mean have you had one? I am not talking about smoothie bowls (which are a great alternative when Costco doesn’t have acai) with mostly berries and like a tablespoon of acai powder. I’m talkin full on all acai. Say what? Like no fillers to make you think it’s acai, but it’s mostly blueberries and raspberries? Nope. Just pure Acai. With the most delicious sweet and salty granola to serve with it. Then the cherry on top – raw honey. I see the heavens every time I get my hands on one.

 

Acari Bowl

 

Not to dangle the carrot in front of all you lovely non Hawaii dwellers. Costco has acai! You can even get it at most supermarkets nowadays. Then you can use this granola recipe I’m about to share with you to make your very own acai bowl.

Hooray!

Which brings me to granola… and acai (I will keep throwing the word acai in there just so you give in and make yourself one). There’s a coffee shop on the North Shore of Oahu, the Coffee Gallery, that has the BEST EVERRRRRR acai bowl in all of Hawaii. Hands down, do not try to argue this one with me, you will not win. So if you live on Oahu then I expect you to make a trip up there ASAP, right now you can even check out Pipe Masters with your acai bowl in hand ;). And if you don’t live in Hawaii, but have this little island on your bucket list of destinations, you can now list the Coffee Gallery as number one on tourist to do list. I am currently feeling inspired to start a page of all my favorites in Hawaii from food to hikes to acai bowls to swimming holes and back to more food.

Okay back to the granola. This recipe is completely mimicked from the Coffee Gallery’s granola they top with their delicious acai bowl. One of my girlfriend’s and I took a trip up the coast last week to just feel the sea and have a day with no plans or agendas. We of course, stopped at the Coffee Gallery for… how’d ya guess? An acai bowl. And were just totally dreamy and lost in conversation as we ate. I was so careful with every bite. Trying to pick apart exactly what was in the granola that makes it taste so darn good with that perfect salty crunch followed by the sweet of the acai. So, in my eagerness to have that acai bowl just about everyday without driving up to the North Shore (everyday), this recipe is my attempt at recreating their granola (FYI, you can also buy it by the bag if you ever visit the shop, but I like the challenge).

 

Salty_Sesame_Granola_1

 

This granola is super simple. There’s no fluff. It’s salty with a hint of sesame, and like most granola you can spice it up any which way your heart desires. It’s also beegan.

Beegan [Bee-guh n] Adjective.

  1. Coined from the Coffee Gallery’s clever description of claiming a product is vegan aside from the very nutritious natural sweetener, raw honey, which is produced from responsible farms without the harming of bees.
  2. I am using this keyword because it is so fitting and awesome.

Sweet.

Salty.

Simple.

Crunchy.

Slightly chewy.

Nutty.

Beegan.

Salty_Sesame_Granola_3

Perfection.

Yields About 3 cups

Salted Sesame Granola

5 minPrep Time

23 minCook Time

28 minTotal Time

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Ingredients

  • 2.5 cups Gluten Free Rolled Oats (not instant)
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 cup Unrefined Coconut Oil
  • 1 Tablespoon Sesame Oil
  • 1/8 cup Raw Honey
  • 1/2 cup Sunflower Seeds
  • 2 Tablespoons Salted Sesame Seeds

Instructions

  1. Preheat oven to 350 degrees F
  2. Place parchment on baking sheet
  3. Combine the first 6 ingredients into a mixing bowl and stir making sure all oats get nice and coated
  4. Place on baking sheet and bake for 15 minutes (keep an eye on the oats as they can burn quickly). *All ovens heat differently so you may need to stir the oats about halfway through
  5. Remove pan from oven and add sunflower seeds
  6. Continue to bake for 8 more minutes
  7. Remove from oven and sprinkle sesame seeds over top
  8. Let cool completely before mixing or putting into container to allow the oats to form small clusters and become fully crisp
Cuisine: Granola |

Notes

Store in an airtight container in the refrigerator for up to 5 days for quality crispness. Or longer and simply reheat in oven to allow the oats to crisp back up.

7.6.4
19
https://homecooked.love/salted-sesame-granola/
ESHA Logo
Calories
377 cal
Fat
8 g
Carbs
68 g
Protein
13 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

Apple and Fig Baked Oatmeal

Apple and Fig Baked Oatmeal

 

When I first started this blog I wasn’t sure how it would go, what I would write about (well, food was the obvious motivator but I mean to say, what my writing would be like), or how into the blogging I would be. I had an idea that I would like to write about my passion with all things food and maybe what I did on the weekend, but I was nervous to actually sit down and write something. I am not a writer. I mean I did rock the short stories in the third grade in my writing club and maybe won first place once or twice… but that was third grade. I think it was my wild imagination that got that shiny piece of paper saying, “Job Well Done,” and not my actual skills on crafting a compelling premise or grammar at that. I always think who cares? I should just post the recipe and leave the writers and publishers to write and publish. But then I get a phone call from my Mom the next day saying she made my pumpkin granola or a comment on a post from my Dad. And I feel like that’s a win. So Mom, Dad, this ones for you. And thanks for being my number one fan.

 

Apple and Fig Baked Oatmeal

 

This recipe is actually for anyone who loves a comforting bowl of oatmeal for breakfast or a post workout snack. It puts a measly bowl of sloppy oatmeal to shame. It can be brought along as a powered protein snack opposed to the glorified candy bar that is CLIF Bar.

 

Apple and Fig Baked Oatmeal

 

I imagine being back in Leavenworth, WA where my family has a house. Have you ever been? It’s one of the most beautiful and oddly (the only that I am aware of) German towns in the upper PNW you will find. Yea, it’s literally a Bavarian town, no exaggeration. Leavenworth was the Great North Railroad headquarters in the early 1900s. In the 1920s, (here’s a little Wiki search for you) the railroad was relocated to Wenatchee which was a detriment to Leavenworth’s economy. In the 1960s, two Seattle businessmen strategized how to rebuild and transform the struggling logging town. And the conclusion, Bavarian. It’s like stepping into Munich. It actually reminds me a lot of Innsbruck, Austria with the snowy peaks in the backdrop. As if the pretty building and snowy peaks aren’t enough for you – there’s beer, brats, and pretzels on every corner. And lederhosen.

Okay. I am redirecting myself back to my point. I imagine eating a big slice of this Apple and Fig Baked Oatmeal square after a long mountain bike ride near the Ski Hill in Leavenworth. In Washington, riding is straight up then straight down. You get the killer workout with views of German town and the rewarding downhills. I don’t have a mountain bike in Hawaii, and while I miss the hard climbs and awesome downhill burns, hiking has been a great alternative. This recipe is the all around meal or snack alternative. I wish I had this recipe after a tough climb to the top of some ridge back in Washington. It’s the everything that can be flavored and made with anything.

 

Apple and Fig Baked Oatmeal

(That’s my little beach cruiser in background with the bell on the handle bar. Not your standard mountain bike but it’s the perfect Kailua get around.)

This recipe was originally inspired by Cookie and Kate and her Blueberry Baked Oatmeal. I was brainstorming ways to make oatmeal a little more interesting. So I thought casserole. I mean the word casserole is the essence of either hiding an ingredient or spicing up a simple green bean. Am I right? So, fancy oatmeal you say? Oats in a casserole. And try not to automatically jump to your Grandmother’s Tuna Noodle Casserole like I do (Confession. Sorry mom. I was never really in love with that one). This is not your basic and bland casserole. It’s just like everything you hoped a bowl of oatmeal would be. So, search no longer.

And y’all, it’s so easy. I feel like I have to include that word into every recipe that fits the “in under an hour” description with limited ingredients or even better, one that is versatile and can be modified to pretty much anything you have on hand. When it’s baking in the oven, it smells out of this world good. You can eat with almond or peanut butter, add a little coconut cream and maple syrup on top for some extra sweet, hot or cold, at home or on the go.

So grab a baking dish, some oats, a banana, some spice, fruit, a bowl, and hop to it.

 

Yields 4-8 Servings

Apple and Fig Baked Oatmeal

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

  • 1.5 cups gluten free rolled oats (not instant)
  • 1 cup nuts,seeds (I used pecans and pepita seeds)
  • 1 ripe banana, about 1 cup
  • 1 green apple, sliced and chopped (leave a few slices to decorate top)
  • 1 cup dried fig, chopped
  • 1 teaspoon - all spice, cardamom, cinnamon, vanilla Extract
  • 1 teaspoon - baking powder
  • 1 teaspoon sea salt
  • 1.5 cups nut milk
  • 2 flax eggs (2 Tablespoons flax meal + 4 Tablespoons water)
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or raw honey
  • Raw Sugar *optional
  • *Optional toppings - coconut cream, almond butter, additional maple syrup or honey to drizzle on top, yogurt, additional fruit.

Instructions

  1. Preheat oven to 350 degrees and toast nuts and seeds for about 10 minutes or until fragrant. All ovens are different so keep an eye on them as to not burn them.
  2. In a mixing bowl, use a fork and mash banana. Add another banana if it is under a half cup.
  3. Add wet ingredients to mashed banana - oil, nut milk, maple syrup.
  4. In a separate small bowl, mix together the flax egg and let sit for 5 minutes to coagulate.
  5. In another mixing bowl - mix dry ingredients - oats, vanilla extract, spices, baking powder, salt, chopped apple, toasted nuts and seeds.
  6. Add flax egg to wet mixture and stir well to combine.
  7. Lightly grease a 9 inch square baking dish for deep oatmeal slices OR a 9x13 inch dish for thinner slices.
  8. Scatter chopped fig on bottom of baking dish then cover with dry oat mixture.
  9. Pour the wet mixture overtop of oats in baking dish.
  10. Place sliced apple on top of dish to decorate. Sprinkle raw sugar on top to add a little more crunch.
  11. Bake at 350 degrees for 50 minutes until set and the entire house smells like pie.
  12. Top with coconut cream or your favorite yogurt, dollop of almond butter or some extra maple syrup on top.
Recipe Type: Breakfast , Snack

Notes

Store in an airtight container for up to 5 days. If taking on the go - tightly wrap in foil (especially if planning to put in your bike jersey pocket).

7.6.4
18
https://homecooked.love/apple-and-fig-baked-oatmeal/
ESHA Logo
Calories
430 cal
Fat
8 g
Carbs
82 g
Protein
13 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Green Apple Smoothie

Apple-Banana-Spirulina-Detox

Is anyone else still coming off the Halloween sugar high – one week later – like I am? I have an abundance of those almond butter reese’s cup goodie bags just hanging out in my freezer waiting to be indulged and devoured. They are vegan, raw, with no refined sugars or weird emulsifiers, AND guilt free (I repeat to myself a couple 20 times as I reach in the freezer for another one). I have no one to blame but myself. I was the one that made at least 100 reese’s cups, and now I have to eat them. This might also be a result of comforting myself through this election. After all, it is the day after the election. Nerves are high, and I am currently seeking all comfort levels – yak wool blanket from my travels in Nepal, chocolate, tempeh chili, more chocolate (in the form of almond butter reese’s cups), lavender oil diffusing through the studio, and now as a result of a mix of sugar and anxiety – my mind is completely off track…

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Pumpkin Pie Granola Clusters

Okay lets try something. I am going to write one word, and you just say the first word that pops into your head. Easy right? Just the very first word that comes to mind. Go ahead and post your answer in the comments below. I’d love hear what each of you thought of. Okay, ready?

October.

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Tart Grandma Betty Applesauce

My most recent travels was a whirlwind of sites, smells, and tastes of my childhood. There were early summertime nights spent in Morgantown, West Virginia then traveling south along the Appalachians on the Blue Ridge Parkway into Virginia and North Carolina. I had so much time planned out to sit down and write story after story of all these new recipes I have been creating and recreating back in Hawaii. However, when opportunities came to sit and write in the car or late at night, I felt eager to put the iPad down and just soak it all in.

Either that or just feeling really car sick from the unforgivingly windy roads. The moments that caught me most were the stars, the sounds of a whippoorwill or owl in the distance as I scan along the deep valleys that guide me to the horizons of the mountains of every hue of blue.

image

Smelling the blooming mountain laurels and rhododendrons, the sound of flowing rivers that I grew up boating with my parents or even the smell of bacon at my grandmother’s house brought back so many childhood memories.

I realized in that moment, like I do time and time again, that being present in every moment has far greater clarity and meaning then any thought or idea I jot down in my journal. Besides, it’s not like I am going to forget that I like my grandmother’s applesauce so much.

 

image

We were on our way to visit my dad’s side of the family in North Carolina, as I watched Pilot Mountain become clearer in the distance, I asked if anyone had any funny or memorable stories about my Grandma Betty and her cooking. Nothing in particular came up for anyone, other than the fact that everyone agreed on her thoughtfulness and attention to every detail in the kitchen. This goes without saying that she is a wonderful cook. She literally made (and still does to this day at age 84) every individual Vernon’s most favorite dish of hers. To put this in perspective, there are four generations running through the Vernon family. That’s like 30 sum dishes plus varying desserts like key lime pie, a 5 layer chocolate cake, and most likely a cobbler of some kind. She does all of this in a very small square footage of a kitchen. It’s insane. Like one of us would go without finding anything to eat or God forbid, starve. It’s also wonderful. The plate she puts down in front of you is her most deepest and truest self. A way of showing her love for each one of us. Between her and my mother, I have never questioned where I get my love for cooking and nourishing others. That’s the root of it. The root of why I am starting this blog, the root of why I feel it necessary to dedicate an entire page to Grandma Betty inspired recipes, the root of my hope to spread the curiosity, knowledge, and tools to recreate your most beloved “made with love” dishes from your favorite pastime to support a more sustainable and healthy lifestyle of all different shapes and sizes.

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So to kick off the Grandma Betty page of yummnes. Here’s my favorite. Simple, tart, and delicious Granny Smith Applesauce.

Yields 8 Quarts

Tart Grandma Betty Applesauce

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

  • 8 - 10 granny smith apples
  • 1 cup water
  • pinch of salt, to taste
  • 1/4 to 1/2 teaspoon Stevia Leaf droplets
  • 3 Tablespoons homemade ghee (optional)

Instructions

  1. Place peeled, cored, and cubed apples in a large 12-14 quart pot with a fitted lid along with 1 cup water and a pinch of salt. Bring to boil.
  2. When boiling, return heat to medium low and simmer, stirring often to keep apples from burning.
  3. Once the apples are tender when pierced with a fork and turned into a saucy mess, add 3 tablespoons of ghee (can omit if the taste of ghee isn't preferred) and stevia to taste. Start with 1/4 teaspoon stevia. You don't need much if you like it tart.
  4. When the flavor is where you like it, remove from heat and mash with a fork or potato masher. Leave some bite size apple pieces for some yummy texture.
  5. Garnish with lemon zest, cinnamon, clove or leave as is.
  6. That's it. Easy Peasy.
Recipe Type: Sauce

Notes

Store in an airtight container in the refrigerator for up to 10 days or freeze for several months.

7.6.4
1
https://homecooked.love/tart-granny-smith-applesauce/
ESHA Logo
Calories
423 cal
Fat
11 g
Carbs
85 g
Protein
3 g


Click Here For Full Nutrition, Exchanges, and My Plate Info