- July 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMAKES 2 CUPS
3 small beets (about 1 pound), trimmed and peeled
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 cloves garlic, chopped
3 tablespoons tahini
Juice of 1 large lemon (about 3 tablespoons)
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 tablespoon chopped fresh flat-leaf parsley, or 1 tablespoon toasted pine nuts, for garnish (optional)
Soak the plank for at least 1 hour and up to 24 hours.
Cut the beets in half and toss with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.
Prepare the plank for grilling. Place the beets, cut side down, on the toasted side of the plank. Close the lid and grill for 20 to 25 minutes, or until tender. Remove from the heat and set aside to cool. Once the beets are cool enough to handle, roughly chop them and place them in the bowl of a food processor.
Add the garbanzo beans, garlic, tahini, lemon juice, cumin, coriander, red pepper flakes, and the remaining ½ teaspoon salt and ¼ teaspoon pepper to the food processor. Blend until smooth, 20 to 30 seconds. Garnish with the parsley or pine nuts.
Source: ©2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Image by Rina Jordan.
- October 1st, 2013
Summer may be long gone, but you still need good raw sides for your table. But what do you choose? Most dressings require some sort of oil that is not considered raw. Olive oils that are raw need to be made with ripe olives, which are then stone crushed and cold pressed—many olive oils don’t meet that requirement. Reading labels is crucial when attempting to eat all raw.
- January 1st, 2011FeaturedWeekly Recipe:NonWeekly
Makes 3 cups
1/2 cup sesame seeds, ground into a powder
2 teaspoons chopped garlic
1 teaspoon sea salt
2 cups red bell pepper, seeded and diced
1/3 cup tahini
1/4 cup lemon juice
1/2 teaspoon ground cumin
In a food processor add sesame seeds, garlic, and salt, process into small pieces. Add remaining ingredients and process until smooth. The dip will keep for 2 days in the refrigerator.
Tip: Hummus can come in as many flavors as your imagination will allow. Try replacing the red bell peppers with zucchini, using other herbs such as oregano or dill, and adding olives or sun-dried tomatoes.
Contributed by Ani Phyo, raw chef and author of Ani’s Raw Food Essentials (De Capo Press, 2010).