September is coming to a close, and i’m only just starting to get into a bit of a routine. Thats a lie, I probably won’t be in a routine until my books come for school and I start slaving over that as well. I was lucky enough to fill most of my summer with lots of fun activities, but now that I have a bit more time at home. Having the time to think has been quite nice, and to spend some good quality time in the kitchen. I haven’t posted for a few days, simply because I have been so distracted. But with being distracted came a lot of clarity for me.
This year, I will be working full time and committing myself to online education to become a Registered Natural Nutritionist. I am torn; I want to be able to write a blog that people appreciate, and I’m afraid I will lose the passion and energy to do so once I’m busy focusing on School. I’d like to be able to continue to write in a more thoughtful, educated way. With that being said, consider this the first of many posts that are trying to be a little more nutritionally informative.
Chick Peas are fascinating little things. They are packed with deliciousness but they are also very nutritious. They are a leading source of protein for us vegetarians who are looking to find it in healthy, natural sources – chick peas are approximately 33% protein. Chick peas have a low glycemic index which means they are a healthy carbohydrate as they don’t boost insulin and ultimately have a wonderful role in digestion as they are loaded with fibre. Though their fat content may be low, chick peas are very nutrient dense and provide a great balance of macronutrients.
Micronutrients are also present in chick peas. They have a great amount of your daily recommended values for the following:
- Vitamin K
- Riboflavin (Vitamin B2
- Pantothenate (Vitamin B5)
- Vitamin B6
- Folate (Vitamin B9)
I personally enjoy being able to utilize them and put them in a lot of recipes. They are a great healthy thickener for soups and for sauces. They are wonderful baked on their own with your favourite seasonings as a quick snack – and they also have the perfect texture to add to salads. Whatever the way you use them, they always taste great.
Roasted Red Pepper Hummus
1/8 Cup of Garlic Confit
1 Can of Chick Peas
1/4 Cup of Extra Virgin Olive Oil
1 Red Pepper
1 Tsp Crushed Red Pepper
Start by roasting your pepper whole on the barbecue on high or in your oven/ on the burner of a gas stove. Roast until just soft, and make sure not to burn your pepper – a little char is okay.
Drain and rinse your chickpeas, and put them in a food processor with the garlic, oil, and crushed red pepper. Blend until smooth.
When your red pepper is roasted, cut away the stem and the seeds. Save a portion of the flesh to dice for garnish, otherwise the rest will go into the food processor with the already blending chick peas.
Add salt, pepper, and extra crushed red pepper if you’d like a bigger kick.
Garnish with diced roasted red pepper, and a drizzle of garlic oil.
Serve with naan bread, vegetables, crackers, on bowls, in sandwiches, and soooo much more.