Lemon kale hummus. Vegan and GF.


Learning that photoshoots on rainy, dark, dismal days need to be avoided.  After hundreds of images, this was my only acceptable lead photo.  Sorry about that BUT this recipe, it’s seriously OH SO GOOD!

Now I know many, I mean MANY, people despise the rough, hearty texture of kale.  I get it.  I don’t like it raw either.  But massaging it with oil, salt or lemon juice for a salad like this one can change your mind.  With that being said, sautéing kale can also transform it into a lovely version of itself.  See where I’m going?  Don’t judge a book but it’s hard exterior.

I have a lot of kale (many different versions) in my garden.  I was cooking for a client and knowing I wanted to use up some of my kale… hummus came to mind.  This hummus takes a different spin, because your cooking it, but the end result is simply amazing.  I love hummus for salads, Buddha bowls, mixed with ACV for dressing or classically styled with raw veggies.  You choose, but you have to try this recipe.

Lemon kale hummus. Vegan and GF.
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Ingredients
  • 2 cloves of giant (seriously huge) garlic (use 3-4 regular size)
  • 3 cups of kale (stems removed) and torn up
  • 1 tbl olive oil for sautéing
  • 1/3 cup of tahini
  • 2 tbl of olive oil
  • 1 pinch of salt
  • 1/2 tsp of smoked paprika
  • 1 lemon juiced and zested
  • 1 can of of drained and rinsed garbanzo beans
Instructions
  1. First begin by adding your olive oil to a sauté pan and heat over medium flame. Once hot, add your kale and garlic. Sauté until wilted and cooked through (about 4-6 minutes). Stir often to avoid burning. Once cooked through, add that mixture carefully to your food processor along with the other ingredients. Place the lid on and blend until smooth and creamy. If you need additional olive oil or tahini, add by 1 tablespoon at a time. I added a bit more tahini for creaminess. Taste and adjust the seasonings.
  2. Spoon out into a bowl and drizzle some olive oil, salt, pepper ( I also added hemp seeds) to garnish but that’s optional.

This super sized garlic is also from our garden.  
Again, I apologize for the lack of crispness with my images but the day’s weather was not so compliant.


Yesterday, I got back to my naturopath and had my second acupuncture and first cupping session.  As open-minded as I am about Chinese medicine, it’s hard to let go of Western medicine logic, do you agree?  For me, I know that they’re are benefits, it’s all connected but until it happens to you… you remain a hesitant “believer”.

Amidst the needles being inserted, I quickly got struck with a wave of nausea.  You know the feeling?  You become very warm, mouth waters and you survey the area for a trash can.  Well check, check and check.  I finally looked at her in panic and admitted I felt really sick.  Immediately she inserted a needle into my right hand and voila the warmth turned to a chill (I’m not joking), the sick feeling was gone and I felt euphorically weird.  Its crazy!  From there she did cupping on my knee. My poor and angry knee.  Tomorrow is my last gel injection (thank God!).  She burned mugwort on the long acupuncture needles, massaged some trigger points and then I was done.  I felt great and off I went.  I’ll be back again next week.  I’m doing this as an alternative treatment to the autoimmune diseases I’ve been diagnosed with in conjunction with taking herbal supplements.

Continuing to train and mixing it up a bit. I’m focusing days on specific body regions as noted below:

Sunday: 1h 50m 21 mile trail bike ride – hilly & oh so muddy
Monday: 55m weightlifting, 40m cardio
Tuesday: 54m weightlifting upper body & core, 45m cardio
Wednesday: 58m leg and core, 50m cardio
Thursday:  55m upper body/core, 40 m cardio

— Knead to Cook

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One Comment

  1. I’ve found acupuncture and TCM to be incredibly healing for various injuries, most recently my ACL reconstruction. It’s a powerful tool; it’s not a be all end all solution, but not medicine is.