Posts Tagged ‘Bon Appetit Food Lovers Cleanse’


Strictly speaking of course, this isn’t hummus. In order for it to be hummus, it has to have chickpeas in it. So you could call it a spread but that sounds too ambiguous for me and it really does remind me of hummus, so that’s what I’m going with. You could definitely add some tahini in, but I don’t have any lying around the kitchen, so I opted to go simple. It certainly tastes healthier than real hummus, but I actually like the flavors so I don’t mind it. While this wasn’t on this year’s cleanse, I substituted it in from last year’s because I don’t like hard boiled eggs, one of the snacks listed for this year’s cleanse. I could even see using this on some crostini and topping with some cheese and broiling it for a few minutes. But not today.

Edamame Hummus

1 bag of frozen edamame, shelled

1-2 lemons, juiced and zested

2 tablespoons sesame oil

4 tablespoons extra virgin olive oil

2 teaspoons salt

1 teaspoon pepper

1 teaspoon aleppo pepper

1 garlic clove

Boil the edamame according to instructions, about 10 minutes. I like to throw the garlic clove in (with the skin on) for the last minute or two to cook out some of the raw flavor, because I can’t do raw garlic. Feel free to just use it raw or saute in some olive oil as well.

Add the drained edamame and the garlic clove (skin removed) to the food processor along with the rest of the ingredients. Blend and adjust seasoning as necessary. I tend to like it more citrusy so I use more, but you may need only 1 lemon depending on how juicy they are. Serve with pita chips, crostini, anything you want!


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After more than a week of eating healthy, this soup tasted so great with just a little ground lamb. I’ve started craving carbs, but not meat– until I started smelling this meat cooking. Because it had been a while, the soup was even more satisfying. I don’t cook a lot with all these spices, so it was nice to have an excuse to try them out. They make it a warm and hearty soup, almost a stew. It definitely inspired me to cook more Moroccan food, especially with some Israeli couscous once I’m back on carbs! If you don’t like cilantro, you could definitely substitute parsley.

Moroccan Lamb Soup

1/2 pound ground lamb

1/2 teaspoon chili flakes

1 cinnamon stick

1 teaspoon ground cumin

1 large onion, chopped

3-4 slices ginger

3 tablespoons tomato paste

1 cup French lentils

1/2 cup chopped cilantro, plus extra for garnish

1 cup cherry tomatoes

1 can chickpeas, drained well

5 cups water

1 lemon, zested and juiced

Roast the cherry tomatoes at 350 degrees for 1/2 hour with a little olive oil and salt and pepper. Meanwhile, start browning the meat in a large pot or dutch oven. Once browned, stir in the cinnamon stick, red pepper flakes, and cumin. Add the onion and ginger and stir through. Add in the tomato paste and season with salt. Add the lentils and the cilantro. Add the water and deglaze the pan by scraping up all the bits on the bottom. Cook for 20 minutes. Add the roasted tomatoes and chickpeas and simmer for another 10 minutes. Add the lemon juice and zest and season to taste. Serve with some cilantro on top if you wish.

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If you’ve been wondering why I haven’t been posting as much this week, it’s because I’m trying out the Bon Appetit Food Lover’s Cleanse.┬áIt seemed like a good idea to try eating healthy for a couple weeks, as we tend to do this time of year. I’ve had a lot of oatmeal, muesli, and pumpkin smoothies. And don’t get me started on lentils. I’m really craving a slice of pizza or a cupcake or something with some white sugar….one more week to go.

Anyway, while the meals I’ve been eating are healthy, I haven’t really felt the urge to blog any of them because, well, I really wouldn’t choose to eat them on a normal day. Until this salmon. Granted, I switched up their recipe a little to use up some cleanse leftovers in the fridge, but the nutritional content I think is basically the same. And somehow, I wasn’t missing the cheese in this pesto. That in itself is rather amazing…

Salmon with Pepita and Kale Pesto

2 tablespoons olive oil

1/2 cup shelled pumpkin seeds (Pepitas)

1/2 cup kale

1 teaspoon ground coriander

1/2 garlic clove

1/2 lemon, juiced

1/2 teaspoon nutmeg

1 teaspoon aleppo pepper

1 teaspoon honey

1 teaspoon salt

2 tablespoons vegetable stock

4 6-ounce salmon fillets

Toast the pepitas in half the olive oil until they start to brown. Reserve a couple tablespoons to garnish the salmon with at the end. Combine the majority of the pepitas in a food processor with the rest of the ingredients and blend. Saute the salmon in the remaining olive oil on low heat until it starts to get opaque. I like to leave it medium rare in the center. Top the salmon with some of the pesto and garnish with the whole pepitas.

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