Hummus with sumac and boiled egg

Hummus with egg slices, carrots and celery

2 cup dried chickpeas
1 tsp baking soda
6-8 garlic cloves
Juice of 2 lemons
1-2 tsp salt (I used pink Himalayan)
1.3 cups tahini
1 tsp ground cumin
Olive oil for serving

Place chickpeas and 1 tsp. baking soda in a medium bowl and add cold water. Cover and let sit at room temperature overnight. Drain and rinse.
Add soaked chickpeas in a large saucepan and add enough water to cover the chickpeas. Bring to a boil.
Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and completely falling apart, about forty minutes. Drain; set aside.
Meanwhile, process garlic, lemon juice, and 1-2 tsp. salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor. Add tahini and pulse to combine.
With motor running add a few tbs of chickpea water until mixture is very smooth. Add chickpeas and cumin and process. Spoon hummus into a bowl or bowls and garnish with your favorite toppings.

Ingredients:
One 13.5-ounce can full fat coconut milk
1 pack of gelatin
Blueberries
2 tablespoons maple syrup
1 tablespoon matcha powder
Coconut flakes

Place the coconut milk in a medium saucepan and sprinkle the gelatin across the top. Whisk once and set aside to “bloom” for 10 minutes.
Over medium-low heat, warm the coconut milk mixture, whisking to help the gelatin dissolve. While whisking, sprinkle in the matcha and continue to stir until both gelatin and matcha are incorporated, and the mixture has a light foam on top, about 5 minutes. Be careful not to boil, you just want small bubbles on the surface.
Remove from the heat and stir in 2 tablespoons of maple syrup.
Strain the matcha coconut milk mixture through a fine mesh sieve into a 4-cup liquid measure or pitcher. Divide between the glassware, cover tightly and chill in the fridge for at least 4 hours.
Add blueberries and coconut flakes.
Enjoy.

2 cups Bob’s Red Mill Red Bulgur
2 cups of boiling water
1 English cucumber chopped
Golden cherry tomatoes halved
As much parsley as you like chopped
1 small fennel chopped
2 lemon juiced
olive oil

combine bulger and boiling water and soak for 1 hour. In a large bowl mix the rest. Chill for a couple of hours and enjoy.

8 hard-boiled eggs chopped
3 medium Yukon gold potatoes microwaved for 3-4 minutes and chopped
as many dill or spicy pickles as you like chopped (I used 6)
Half to one cup of peas
1 tbs whole grain mustard
juice of one lemon
1/2 cup or more of Siggi’s plain yogurt

Mix all and enjoy.

Beet Chocolate Pancakes with Blueberries
I used 1 tsp beet powder, 1 tbs cocoa powder, 1/3 cup chickpea flour , less than 1/3 cup of coconut flour, 1/3 cup almond flour, 1 scoop collagen peptides, 1 tsp baking powder, 1 egg, avocado oil and buttermilk (four pancakes)

Chocolate Pancakes with Basil and Nectarine
1/3 cup buckwheat, 1/3 cup almond flour, less than 1/3 cup coconut flour, 1 scoop collagen peptides, 1 tsp baking powder, 1 tbs cocoa powder, 1 egg, avocado oil and buttermilk (four pancakes)

I have saved this recipe from Bon Appétit for three years now!! I finally decided to make it. It was very flavorful and refreshing. Too bad strawberries are not my friend anymore.

1 pound strawberries, hulled, quartered
3 Persian cucumbers, sliced
½ teaspoon ground cardamom
Salt
3 teaspoons sugar, divided (I used Monk fruit)
½ cup crème fraîche
1 teaspoon fresh lemon juice
¼ cup unsalted, roasted pistachios

Toss strawberries, cucumbers, cardamom, a pinch of salt, and 1 tsp. sugar in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.

Meanwhile, mix crème fraîche, lemon juice, remaining 2 tsp. sugar, and a pinch of salt in a small bowl; set lemon cream aside.

Divide fruit salad among plates and spoon reserved lemon cream over; sprinkle with  pistachios.