1 1/4 cups Greek yogurt, 1/2 cup packed spinach leaves, 2 sprigs of parsley, lemon juice to taste, 1/2 pitted avocado, garlic to taste, 1 pinch Kosher salt and pepper to taste.
Directions
Combine the yogurt, spinach, parsley, and lemon juice into the blender. Add fresh Avocado. Add the garlic, salt and pepper to taste.
Blend pulsing the the machine on and off. Blend until you have the desired consistency.
Transfer to a non reactive container, and refrigerate until ready to use.
PRO TIPS
I found this sauce in Wolfgang Puck’s ” Make It Healthy” cookbook. He calls it “Low Fat Green Goddess Dressing.” I created my own version by switching out ingredients. This dish can be a little tart because of the yogurt and lemon juice. Make sure to taste as you go. The salt and avocado will all balance to the tartness. Overall, I love my version. It’s very light and clean tasting. This sauce works well with seafood.
Cooks Essential Top Picks
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1 large head cauliflower, cut into small pieces, 6 hard-boiled eggs, chopped, 1/3 c. mayonnaise, 1 cup. dill pickles, finely chopped, 1/2 red onion, 1 tbs. Dijon mustard, 1/4 thinly sliced scallions, and 1 cup chopped celery.
DIRECTIONS
Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.
Add mayonnaise, yogurt, pickles, onion, mustard, salt and pepper. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in 1/3 c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.
When ready to serve, sprinkle paprika and remaining herbs over the salad.
Plate.
Pro Tip
I give creative credit to Lauren Miyashiro. I loved eating this! The flavor was very close to real potato salad. The difference is the veggie crispness. Remember, the dish is comprised of mostly vegetables. Be careful of the water content. I would make 1 improvement. Next time, I will add more eggs to deepen the flavor.
Welcome To a Simple, Holistic Approach To Good Health!
Sheila’s products were all created with her community in mind, with the aim of nourishing the body naturally, and helping you live your healthiest, happiest life!
Hello, Angels Working On Earth Family!
The pandemic was stressful for everyone. So many of us were stressed and coping with the challenges that we had to overcome. I wondered what I could do to make someone else’s day a little bit brighter? I’m introducing a long-awaited project of mine! The Zen Line! My collaboration with the Virginia Department of Health as a Covid19 Community Ambassador, influenced how I could help relieve stress in the community? I know it will be different for everyone! For me, it is relaxing in a warm bath. I often imagined what I would look like bathing in a milk bath! Then, I thought about my favorite scents and colors. I began to experiment with different combinations of spices, flowers, etc. One day it all came together. It’s inside out! I love spices and teas. So, I included spices and teas in my bath soak recipes. Bathing in hydrating minerals and herbs can help your body release impurities. Sometimes, we need to let the toxin seep out through our pores. I know I feel at peace while I am in the bath. Imagine soaking in a warm, luxurious bath, letting all the stresses from your body, mind, and spirit seep out from your pores. Lavender, ginger, mint, rose, rosemary and lemon are my favorite spices. Since these are my favorite things and bring me peace of mind, I am introducing the Lavender Cream, Rosemary Lemon, Ginger Mint, and Rose Cream bath soak line in honor of you.
These items are available on Etsy and pre-order here at sheilainman.com.
Lavender Cream Milk Bath
Lavender Cream
I love the lavender scent. Everyday stresses and the covid19 virus can take a toll on your mental health. Did you know, the greater your anxiety level, the higher the risk for headaches, depression, and low energy? I’ve read that lavender may help relieve headaches and give your mental outlook a much-needed pick-me-up.
This bath soak is made from whole milk powder, lavender essential oils, lavender, and sea salts.
Rosemary Lemon Milk Bath
Rosemary Lemon
This little beauty has a fresh, vibrant lemony, and rosemary scent. To me, it smells of fresh lemon cookies. Lemons have antiviral properties which may prevent colds and the flu. If you ingest lemons, they may improve your digestion. Every so often, I will squeeze fresh lemons into the water. Then, heat up the mixture and add some honey. Lemon and honey toddies are so delicious and satisfying. Lemons also benefit the skin as they may help clear up acne.
Rosemary, may reduce cellulite, saggy skin, reduce redness and puffiness. Sometimes rosemary is used to treat skin infections.
This bath soak is made from whole milk powder, lemon essential oils, flowers, rosemary spices, sea salt, and honey powder.
Ginger Mint Cream Milk Bath
Ginger Mint Cream
Now, this is an exciting combination. Mint is a natural anesthetic and anti-inflammatory! It can treat dizziness, nausea, and headache. I love the scent of mint, which is great because mint can be used to treat nasal congestion. On the skin, it can improve dental health, prevent dandruff and head lice. Ginger also packs a punch! It’s a natural antiseptic, cleanser and has anti-aging properties. These properties help to reduce the appearance of fine lines and wrinkles on the face.
This bath soak is made from whole milk powder, ginger essential oils, ginger, flowers, mint sea salt, and honey powder.
Rose Cream Milk Bath
Rose Cream
Last, but not least is my favorite. Actually, all of my milk baths are my favorite! I love the rose cream milk bath because of its rosy scent! Roses are great to use for dry skin. The natural oils and sugar present in rose help to retain moisture in the skin, keeping your skin soft. The oils help the skin glow and retain moisture. The sugar in the petals protects sensitive skin.
This bath soak is made from whole milk powder, essential oils, rose water, flowers, sea salt, and honey powder.
Have you ever thought about adding nuts to hummus? Not your regular pine nuts, but something uniquely different? How about nut butter? Conventional peanuts are stored in large drums and are susceptible to mold. Use organic peanut butter, or substitute with almond butter, cashew butter, or sun butter (sunflower seed butter) for a nut-free alternative.
Serving Size:
4-6
Time:
30 Minutes
Difficulty:
Simple
Ingredients
1/2 cup of fire-roasted tomatoes and 1 can of chickpeas
2 garlic cloves crushed
3 sprigs of thyme or seasonings 4 tablespoons of olive oil
¼ cup of chopped cilantro
Directions
Drain and rinse the chickpeas into a strainer.
Combine the chickpeas, olive oil, cilantro, thyme, tahini, lemon juice, garlic, and salt in the bowl of the food processor.
Process the hummus until it becomes exceptionally smooth, about 5 minutes.
Taste and adjust seasonings.
If the hummus is thicker than you like, blend in more chickpea liquid to make it creamier.
Garnish with olive oil, chopped cilantro, and fire-roasted tomatoes.
Here is some healthy advice. If you want gluten-free burgers, then use your favorite hummus and add a dollop onto your favorite bun. Or use lettuce as a wrap or gluten-free bun. If you like greek style turkey burgers, then add a bunch of fresh spinach and 1/4 teaspoon smoked paprika to your turkey burger meat. Then top your cooked burgers with your favorite hummus, feta cheese, and some sliced cucumbers and fresh dill. For Asian-style turkey burgers, add 1teaspoon grated fresh ginger to your burger patties, then top your burger with some orange, aka carrots hummus, crunchy slaw tossed, and some cilantro.
If you use 93% lean turkey instead of the extra lean variety, then your burgers are less likely to dry out. If using extra lean, add more avocado oil to the pan to prevent them from over cooking.
Serving Size:
4-6
Time:
30 Minutes
Difficulty:
Simple
Ingredients
2 cups of chickpeas
2 ripe avocados cored and peeled
1/3 cup tahini
2 cloves garlic
2 Tbsp. olive oil
¼ tsp cumin Kosher salt
1 Tbsp. chopped cilantro, and red pepper flakes for garnish
Directions
Drain and rinse the chickpeas into a strainer. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and cumin in the bowl of the food processor.
Process the hummus until it becomes exceptionally smooth, about 5 minutes.
Combine avocados, tahini, lime juice,
garlic, olive oil, cumin in the hummus and blend.
Season with salt and blend again.
Taste and adjust seasonings.
If the hummus is thicker than you like, blend in more chickpea liquid to make it creamier.
Garnish with olive oil, chopped cilantro, and red pepper. flakes
Grab some cooked brown rice. Frozen brown rice also works, defrost it first. Any white rice can also be substituted if you prefer.
The idea is to switch things up! Use the hummus as a condiment or a topping on any protein or grain. Two meals in one.
If you like savory flavors, then add Tamari. Tamari is gluten-free soy sauce and tastes just like regular soy sauce and is an alternative to regular table salt! Substitute low-sodium soy sauce if desired.
Serving Size:
4-6
Time:
30 Minutes
Difficulty:
Simple
Ingredients
½ medium grated carrots 2 Tbsp olive oil
½tsp turmeric
1 ½ cups chickpeas
½ tsp of saffron
Directions
Ingredients
½ medium grated carrots 2 tbsp olive oil
½tsp turmeric
1 ½ cups chickpeas
½ tsp of saffron
Directions
Place the grated carrots in a mixing bowl.
Puree carrots, olive oil, and spices in a food processor
or blender until smooth.
Drain and rinse the chickpeas into a strainer.
Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor.
Process the hummus until it becomes exceptionally smooth, about 5 minutes.
Taste and adjust seasonings. If the hummus is thicker than you like, blend in more chickpea liquid to make it creamier.
Combine carrot puree, olive oil, turmeric to hummus in a bowl.
Here are healthy ideas that might inspire you! Garnish this dish with lime wedges, cilantro, avocado, tortilla chips, sliced or pickled jalapeño, chopped green onion, and chopped chives.
Icelandic-style or Greek-style plain unsweetened yogurt can be used as a sour cream substitute.
Serving Size:
4-6
Time:
30 Minutes
Difficulty:
Simple
Ingredients
1 ½ cups of chickpeas, ½ roasted red pepper. ½ tsp sweet paprika
2 tsp olive oil
1/4 cup feta cheese
Directions
Cut the peppers into halves, removing the stem, membrane, and seeds. Lay them cut-sides down on a parchment-lined baking sheet. Roast the peppers at 450 degrees F for about 25 minutes. Place the roasted peppers in a mixing bowl. Cover the bowl with plastic wrap, and let the peppers cool completely. Remove the skins. They will slip right off. Cut the peppers into strips.
Puree red peppers, olive oil, and spices in a food
processor or blender until smooth.
Drain and rinse the chickpeas into a strainer. Combine
the chickpeas, olive oil, tahini, lemon juice, garlic, salt,
and pepper in the bowl of the food processor. Process
the hummus until it becomes exceptionally smooth, about 5 minutes. Taste and adjust seasonings. If the hummus is thicker than you like, blend in more chickpea liquid to make it creamier.
Combine roasted red peppers and hummus in a bowl and blend until well combined.
Here are more healthy alternatives to add flavor to this dish! Water chestnuts, bean sprouts, and edamame. Yum! You can add just about any other veggie you like, or plain shredded chicken would also be a delicious addition to this dish.
Serving Size:
4-6
Time:
30 Minutes
Difficulty:
Simple
Ingredients
3 garlic cloves,
5 tbsp of olive oil
1 can of black beans
2 ½ tsp of lemon juice Kosher salt
Pinch of cayenne Pepper Tablespoon of chives Tablespoon of flat-leaf parsley
Directions
Roast garlic in a 425-degree oven. Place garlic on aluminum foil, season with olive oil, salt, and pepper. Roast for 25 – 30 minutes and let cool.
Drain and rinse the black-eyed peas into a strainer. Combine the black-eyed peas, olive oil, tahini, lemon juice, garlic, salt, cayenne pepper, and roasted garlic in the bowl of the food processor. Process the hummus until it becomes exceptionally smooth, about 5 minutes.
Taste and adjust seasonings. If the hummus is thicker than you like, blend in more chickpea liquid to make it creamier.
Garnish with olive oil, black beans, chopped parsley, and minces carrots.
Here are more alternatives to add flavor to this dish! Sweet and savory is a good combo. How about adding a bit of honey, and lemon zest. Flavors that stand out and add pop.
Serving Size:
4-6
Time:
30 Minutes
Difficulty:
Simple
Ingredients
1 Large lemon,
Olives to taste
Garlic clove,
½cup tahini
¾tspkosher salt
pepper to taste.
¼tspground cumin
4 Tbsps. of extra virgin olive oil
Directions
Drain and rinse the chickpeas into a strainer.
Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and cumin in the bowl of the food processor.
Process the mixture until it becomes exceptionally smooth, about 5 minutes.
Taste and adjust seasonings.
If the hummus is thicker than you like, blend in
more chickpea liquid to make it creamier.
Garnish with olive oil, chopped cilantro, olives, pumpkin, seeds, and sunflower seeds.
Before you make the hummus, prepare some quinoa. Garnish your hummus with quinoa to give it a little snap! Be sure to flavor the hummus well because it can be a neutral flavor! I find it is best to prepare the quinoa separately to give it time to settle.
If you cook quinoa ahead of time, then know it can be prepared up to 3 days in advance.
Just keep it covered in the refrigerator.
Serving Size:
4-6
Time:
30 Minutes
Difficulty:
Simple
Ingredients
1 15 ½ oz can chickpeas
1 large lemon
2 garlic cloves
½cup tahini, well mixed
¾ tsp kosher salt
pepper to taste.
¼tsp ground cumin
1 Tbsp. of extra virgin olive oil Paprika to taste
Directions
Combine tahini, lemon juice, cumin, garlic, olive oil, in
a bowl of a food processor and season with salt.
Drain and rinse the chickpeas into a strainer. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and cumin in the bowl of the food processor.
Process the hummus until it becomes exceptionally smooth, about 5 minutes.
Taste and adjust seasonings. If the hummus is thicker than you like, blend in more chickpea liquid to make it creamier.
Drizzle with olive oil. This time garnish with your favorite Spices.
Try garnishing the hummus with 2-3 green onions, white and green parts thinly sliced on a diagonal or garnish 1/2 cup cooked rice or cooked quinoa (or use leftover hummus and place over rice or quinoa).
You can also grab some already cooked rice or quinoa from the prepared food section at the grocery store and change this into an entirely different meal.
Beans and rice!
Serving Size:
4-6
Time:
30 Minutes
Difficulty:
Simple
Ingredients
1 tablespoon avocado or olive oil (OR extra virgin olive oil)
½ medium roasted beet
1 tablespoon balsamic vinegar
1 15 oz can chickpeas
Balsamic Vinegar:
½ Cup extra virgin olive oil*
½ cup white balsamic vinegar
1 Clove crushed garlic
1 teaspoon ground mustard 1 pinch of salt
1 pinch of pepper
Directions
Combine the sauce ingredients in a bowl to let the garlic, mustard, vinegar, olive oil, salt, and pepper marinate while you prep the hummus.
Preheat the oven to 450 degrees. Peel and slice the beets into ½ inch wedges.
Place the beets into a baking dish. Drizzle oil and season with salt and pepper.
Bake for 25-30 minutes or until beets is tender.
Puree beets, olive oil, and vinegar in a food processor or blender until smooth.
Drain and rinse the chickpeas into a strainer.
Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor.
Process the hummus until it becomes exceptionally smooth, about 5 minutes.
Taste and adjust seasonings. If the hummus is thicker than you like, blend in more chickpea liquid to make it creamier.
Add puree beets to hummus and blend well
Garnish with olive oil and pink Himalayan Sea salts.
Try garnishing the hummus with 2-3 green onions, white and green parts thinly sliced on a diagonal or garnish 1/2 cup cooked rice or cooked quinoa (or use leftover hummus and place over rice or quinoa).
You can also grab some already cooked rice or quinoa from the prepared food section at the grocery store and change this into an entirely different meal.
Beans and rice!
Serving Size:
4-6
Time:
30 Minutes
Difficulty:
Simple
Ingredients
1 tablespoon avocado or olive oil (OR extra virgin olive oil)
½ medium roasted beet
1 tablespoon balsamic vinegar
1 15 oz can chickpeas
Balsamic Vinegar:
½ Cup extra virgin olive oil*
½ cup white balsamic vinegar
1 Clove crushed garlic
1 teaspoon ground mustard 1 pinch of salt
1 pinch of pepper
Directions
Combine the sauce ingredients in a bowl to let the garlic, mustard, vinegar, olive oil, salt, and pepper marinate while you prep the hummus.
Preheat the oven to 450 degrees. Peel and slice the beets into ½ inch wedges.
Place the beets into a baking dish. Drizzle oil and season with salt and pepper.
Bake for 25-30 minutes or until beets is tender.
Puree beets, olive oil, and vinegar in a food processor or blender until smooth.
Drain and rinse the chickpeas into a strainer.
Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor.
Process the hummus until it becomes exceptionally smooth, about 5 minutes.
Taste and adjust seasonings. If the hummus is thicker than you like, blend in more chickpea liquid to make it creamier.
Add puree beets to hummus and blend well
Garnish with olive oil and pink Himalayan Sea salts.
