Moringa is one of the most powerful health-enhancing plants. While many things found in Nature can have one or two health benefits, however Moringa has many.
Moringa is a plant that is native to the sub-Himalayan areas of India, Pakistan, Bangladesh, and Afghanistan. It is also grown in the tropics. The leaves, bark, flowers, fruit, seeds, and root are used to make medicine. Moringa is one of the most powerful health-enhancing plants. While many things found in Nature can have one or two health benefits, Moringa has many
The moringa tree is also called the "Miracle Tree" and "Tree of Life" because of its many benefits and uses. It is a fabulous food source, as most, if not all, of the tree is edible and nutritious. In fact moringa is being to used to combat malnutrition in poor countries, and has been written up in scientific journals because of its nutritional and medicinal properties.
Moringa contains more than 92 nutrients and 46 types of antioxidants, 36 Anti-Inflammatories and is said to cure about 300 diseases. It also almost contains all the vitamins found in fruits and vegetables, and with all it's health benefits this miracle herb can easily be deemed one of the most nutritious herbs on Earth. Also, there are virtually no side effects and can be consumed by both children and adults. Today, millions world over have started using Moringa based products in smoothies, pastas, bread and to reap the everlasting health benefits of the extraordinary ‘Moringa’ herb.
Facts about Moringa
18 Amino Acids & 9 Essential Amino Acids
Boosts The Immune System
Supports Normal Glucose Levels
Promotes Heightened Mental Clarity
Boosts Energy Without Caffeine
BENEFITS TAKEN ORALLY
Treats Asthma (3 grams twice daily for three weeks reduced asthma symptoms and the severity of asthma attacks in adults.
Increasing breast milk production. Evidence shows that taking 250 mg of a specific moringa supplement twice daily after childbirth increases breast milk production.
Constipation & Diarrhea
Ulcers (Stomach & Intestinal)
High Blood Pressure
Excellent Nutritional Supplement
Increases Sex Drive
APPLIED TOPICALLY TO THE SKIN
Benefits Of Moringa Oil
Moringa Oil is also being praised as the new wonder oil, yet it's hardly new. It has been used for health and beauty for centuries. In ancient Rome, Greece and Egypt it was used in making perfume and to protect the skin. The oil was (and still is) combined with extracted flower fragrance and used for hair oils because it absorbs and retains the scents.
Moringa oil comes from the seeds of the moringa oleifera tree, which is the most common species.The moringa tree is also called the "Miracle Tree" and "Tree of Life" because of its many benefits and uses. Most, if not all, of the tree is edible and nutritious, and it has been used to combat malnutrition in poor countries and shared in scientific journals due to the nutritional and medicinal properties.
Moringa Oil is fabulous when used as a daily skin treatment for wrinkles and sun damage combined gum of frankincense and ground Cyprus grass mixed with fermented plant juice. A venerated oil, vases of moringa oil were found inside ancient tombs.
Skin Care Benefits
Moringa oil is found in numerous cosmetics due to moisturizing, cleansing and emollient properties. It’s used in shampoos and conditioners and other hair care products, lotions, body oils, lip balms, anti-aging and wrinkle creams, face creams, soaps and body wash, perfume and deodorants. It’s used for aromatherapy and massage oils because it blends well with essential oils and is a good carrier oil.
Moringa oil absorbs easily into the skin, improving the appearance and radiance of skin. It has skin healthy nutrients like vitamin A, which helps build collagen in the skin, vitamin C to help reduce fine lines and wrinkles, and the healing and anti-inflammatory benefits of vitamin E.
Patients with type 1 diabetes may have a significantly higher risk of bone fractures, according to a new study from researchers at the University of Delaware.
This lesser-known complication of type 1 diabetes was studied in rats with the condition, with a particular emphasis on how physical exercise can help to improve bone properties and reduce fracture risk.
"Clinical trials have revealed a startling elevation in fracture risk in diabetic patients," said study author Liyun Wang, associate professor of mechanical engineering at the University of Delaware. "Bone fractures can be life threatening - nearly one in six hip fracture patients dies within a year of injury."
According to the National Institutes of Health, people with type 1 diabetes may have lower bone mass than other individuals due to a variety of factors - and that women with the condition could have an increased risk for fractures and falls.
Bone health and high blood sugar
Bone cells, or osteocytes, help to maintain the integrity of bone tissue, explained Wang. The study found that high blood sugar compromises the ability of osteocytes to build stronger bone.
Researchers also discovered that, in situations where hyperglycemia is not severe, bone health can improve in response to exercise and thereby lower risk for fractures.
"Our results stress the importance of maintaining good control of blood sugar in diabetic patients so that exercise can do its work in maintaining bone health," said Dr. Jim Lenhard, collaborator in Wang's research and director of the Center for Diabetes and Metabolic Diseases at Christiana Care Health System.
In addition to exercise, a diet rich in vitamin D and calcium can help improve bone health. A bone density test - which individuals can ask their physicians about - can also detect signs of osteoporosis before a fracture occurs.
There's no doubting the magnitude of scientific evidence showing that the active form of vitamin D shuts down cancer cells. Higher levels of vitamin D are highly correlated with better chances of cancer survival and a new meta-analysis of existing data shows that increasing vitamin D status is associated with a significantly reduced risk of developing lung cancer.
"Almost every disease decreases in frequency and duration as we move towards equatorial populations, and the data shows that there is a minimum of a 1000 percent increase for many diseases in countries furthest from the equator, however we have obtained the same results based on data through populations and vitamin D supplementation," said Dr. Anthony Petaku who studies the effects of Vitamin D2 and D3 on mutating cells.
Findings from the study, published in Cancer Causes & Control, suggest that the risk of lung cancer may be reduced by 5% for every 10 nmol/L increase of vitamin D intake.
The international research team, who worked in partnership with scientists at DSM, noted that while previous studies have suggested a link between vitamin D status and a variety of cancers, prospective observational studies examining the association between the circulating form of vitamin D, 25-hydroxyvitamin D (25[OH]D), and lug have so far provided inconsistent findings.
"This is a significant result, as lung cancer is one of the top five cancers diagnosed among men and women, as well as being among the most common causes of death in the world," commented ProfessorLi-qiang Qin from Soochow University in China -- who led the work.
"More research is needed to determine whether a further increase has positive effects in reducing the risk of cancer, however this outcome helps us raise awareness of vitamin D health benefits."
In a recent study, author Dr Hui Wang, said: "The results suggest vitamin D may influence the prognosis for people with breast cancer, colorectal cancer and lymphoma, in particular."
Meanwhile, Dr Weiguo Zhang, corresponding author from DSM Nutritional Products, China, noted that 88% of the world's population has sub-optimal vitamin D levels -- adding that studies like the current meta-analysis help to understand how micronutrients affect the human body and how certain conditions can be prevented with increased and targeted intake.
"The new study adds to a larger body of evidence which demonstrates the emerging roles of vitamin D in protecting populations from developing other cancer risks, for instance, colon and breast cancer," added Dr Manfred Eggersdorfer, Senior Vice President, Nutrition, Science & Advocacy at DSM.
Li-qiang and his colleagues performed a dose--response meta-analysis assess whether different levels of vitamin D status were related to an altered risk of lung cancer.
The team analysed data from 13 reports in ten prospective studies, totalling 2,227 lung cancer events.
The meta-analysis found evidence of a non-linear relationship between 25(OH)D and lung cancer -- finding a significant 5 % reduction in relative risk of developing lung cancer for each 10 nmol/L increment in 25(OH)D concentrations.
They noted that the greatest reduction in risk was found at a vitamin D status of around 53 nmol/L, which remained protective up to 90 nmol/L.
"Further increases showed no significant association with cancer risk, but scanty data were included in the analyses of high-level 25(OH)D," the team reported.
"This dose--response meta-analysis of prospective studies suggests that 25(OH)D may be associated with reduced risk of lung cancer, in particular among subjects with vitamin D deficiencies," they concluded.
"Considering that vitamin D deficiency is a widespread issue all over the world, it is important to ensure that everyone has sufficient levels of this important nutrient," Dr Wang said. "Physicians need to pay close attention to vitamin D levels in people who have been diagnosed with cancer."
Professional recommendations for supplementation are made for groups at risk of deficiency including pregnant and breastfeeding women, children under the age of five not fed infant formula, people over 65 and those not exposed to much sun.
It said taking too many vitamin D supplements over a long period of time could cause more calcium to be absorbed than can be excreted, which could lead to kidney damage and softened and weakened bones.
For this reason it's very important to take a high quality calcium and magensium supplement with vitamin D such as Life Choice Opti-Cal/Mag Complex which also contains Vitamin K2 which in itself also has been found to prevent cancer and also improve bone, cardiovascular, skin, brain, and now prostate health.
Ginger (Zingiber officinale Roscoe) is a flowering plant that originated in China and is also related to turmeric and cardamom. This versatile root is used as a spice, preservative, and tea, as well as for medicinal purposes. Ginger is packed full of nutrients and bioactive compounds that offer tremendous benefits to your body. While the list below is not all inclusive it does provide some highlights.
The Benefits Of Ginger
Antibiotic – The effects of ginger and antibiotics on Staphylococcus aureus and S. pyreus infections show that ginger extract may be superior. (source)
Anti-Fungal – Ginger has prominent anti-fungal properties against a wide range of fungi. (source)
Diabetes Prevention – Studies show that diabetes can be prevented and treated along with lowering blood sugar levels. (source)
Gastric Distress – Ginger inhibits H. pylori, which helps prevent ulcers. (source)
Inflammation – Inflammation goes hand in hand with many chronic conditions. Ginger inhibits nitrous oxide production and inflammatory cytokines. It is very effective in dealing with arthritis and other general inflammatory illnesses. (source)
Menstrual Pain – A double blind study showed powdered ginger capsules to be as effective in treating menstrual pain as non-steroidal anti-inflammatories and placebos. (source)
Nausea – Ginger’s ability to relieve nausea has long been known. It is useful for morning sickness, sea sickness, and nausea of all sorts. (source, source)
Periodontal – Ginger has wonderful antibacterial effects on periodontal disease. (source)
Toxicity – Ginger helps prevent the toxic effects of numerous substances including MSG, pesticides, and cancer drugs. (source, source)
Ginger does have a few negative side effects. Allergic reactions usually result in a rash, although some individuals experience heartburn, bloating, gas, burping, or nausea. These symptoms are more common when consuming ginger in a powdered form.
According to Drugs.com, ginger interacts with prescription drugs such as heart medication, diabetes medication, warfarin, aspirin, NSAIDs, and blood thinners.
Please discuss any concerns with your health care practitioner.
Two Simple Ginger Recipes
Ginger Honey Syrup
Peel a large piece of ginger, grate it and place in pan.
Pour in enough honey to cover the ginger.
Simmer 10-15 minutes, or until ginger is mushy, then allow to cool slightly. (You can strain the ginger out of the honey if you like. I leave mine with the honey.)
Pour into jar, label and date.
Refrigerate and it will last for several weeks.
Enjoy this in smoothies, milk, tea, on ice cream, pancakes, hot oatmeal, or on a fruit salad. You can also add 2-3 tablespoons to a cup of hot water for tea.
Ginger & Apple Juice
2 large Granny Smith apples
1 large cucumber
1 inch piece of ginger
Put all ingredients in your juicer. Juice and enjoy!
The medical industry is slowly pulling away from diet advice that has contributed significantly to disease in America. It promoted or at least tolerated, the shift from butter to margarine and polyunsaturated vegetable oils, and from saturated fats in meats to starches and grains. The medical emissary, Dr. Oz, still supports medical advice that is not based on medical research.
Dr. Oz's Five Food Felons and Why His Choices Are Unhealthy:
"1) Trans fats raise lousy LDL cholesterol and triglyceride levels, lower your healthy HDL cholesterol level and fuel disease-triggering inflammation." Trans fats are inflammatory and should not be eaten. New labeling has permitted substantial amounts of trans fats to be added to processed foods and still be labelled "No trans fats." LDL blood levels reflect inflammation, but artificially lowering the LDL with statins has no impact on heart disease. Lowering LDL, by lowering inflammation with fish oil and/or repair of gut flora, diet and exercise is effective.
"2)Saturated fat in red meats, poultry skin, full-fat dairy products and palm and coconut oils fuels cancer risk, coronary artery disease, dementia, obesity and diabetes." Linking saturated fats with heart disease, etc. was never supported by medical research. Elimination of red meat, removing skin from chicken, avoiding egg yolks, etc. and replacing them with omega-6 polyunsatured vegetable oils has been a major contributor to inflammation and disease. Full fat milk is the healthful choice, especially for children. The change was dangerous and is being reversed with new emphasis placed on omega-3 fish oils.
"3)Added sugars and 4) sugar syrups cause the proteins in your body to be less functional and age your immune and cardiovascular systems and your joints. Plus, they disrupt your metabolism and contribute to almost every lifestyle-related malady, including some cancers." Oz got this right even though they initially promoted high fructose corn syrup (half glucose/oligos) and its evil and even higher fructose sister agave nectar (all fructose/oligos.) Equally bad, however, are the hyperglycemic starch in breads (including whole grain!) and over cooked pasta.
"5)Refined and processed grains don't contain the fiber or nutrients (contained in 100 percent whole grains) that you need to keep the bacteria in your guts happy, glucose levels regulated, immune system strong and digestion running smoothly." Dr. Oz and company fail to understand the basics of vitamins, soluble fiber and gut flora. Grains are not healthy for most people, because of the toxicity of gluten and hyperglycemic starch. Ultra fine milling and fast commercial bread making eliminate the resistant starch. "Whole grain" processed foods just add back the insoluble fiber that is considered toxic, because of its phytic acid content. Grains should just be replaced with whole foods, such as vegetables that contain the soluble fiber that feeds the gut flora that provide all of the needed vitamins and are required for immune system development.
Why Does Dr. Oz Make Health Mistakes?
Dr. Oz has been criticized for promoting foods, supplements, medical treatments, etc. that are not supported by medical research. While that is true, I think that he is just following the general views of the medical industry and simply doesn't know any better. Sadly, most doctors don't have the background to read scientific research papers, let alone their own biomedical literature that is rife with scandals of nonreproducibility and inappropriate industry influence. Doctors find it hard to give valid dietary advice, because nutritionists have false information and celebrity doctors, and their research teams, don't do their homework. The result is the mix of ancient orthodoxy, industry promotion, alternative medicine and unscientific fads that appears in the media. Doctors need a scientific background sufficient to answer the essential question posed to health claims, "Does it make sense?"
Fermented Vegetables is your most valuable investment in health.Kirsten and Christopher Shockey (The Fermentista's Kitchen) have assembled a do-it-yourself guide that makes fermenting your own vegetables fast, simple, fool proof and delicious.Importantly, their crock ferments provide a rich source of probiotics and prebiotics (soluble fiber) that can go a long way toward repairing the epidemic of damaged gut flora (microbiome) and inflammatory diseases. Yes, you can cure autoimmune diseases and allergies.
Old Friends Become Fermentista
I have known the Shockeys, since we homeschooled our kids together, they started their homestead farm in Oregon and they began to ferment. I got interested in diet, inflammation and disease mediated by gut flora, and they got interested in growing food for their family and feeding their gut flora. I was trying to figure out how to repair gut flora and they were figuring out how to make gut flora food.
Fermented Vegetables are a Source of Gut Flora
It took me a while to realize that my crock-crazed friends had provided the answer to my gut flora repair problem. It was a modern approach to a traditional answer. Fermentation is a natural solution to the problem of food spoilage. Crushing vegetables in just the right amount of salt provides the sugars needed for lactic acid fermentation and inhibits spoilage microbes. The lactic acid bacteria convert the sugars to lactic acid and the mild acid and salt stop other bacteria and fungi from growing. The result is tasty, crunchy vegetables with the pleasant sour and mouth feel of lactic acid. The removal of the vegetable sugars leaves the low-glycemic, complex polysaccharides, a.k.a. soluble fiber or prebiotics, that are the major food for gut flora.
The Guide to Fermentation
I was so excited when the Shockeys were starting a fermented veggies business and began writing Fermented Vegetables. As my readers may have noticed, I tend toward the terse and scientifically esoteric. They just cut to the taste and tell you how to make your crocks work miracles. I struggle with the BIG picture and they just make the next meal delicious, so their kids (now adults) want more kraut and kimchi.
All of the Answers to Fermenting Vegetables
Fermented Vegetables is divided into four parts that simply, but thoroughly explain 1) what happens in a fermenting crock, 2) how krauts, brines and kimchi works, 3) how to make every kind of fermented veggie, and 4) how to cook with them. It is all in the book. Approachable. Safe. Delicious. For beginners, cooks, chefs, kraut connoisseurs. I have made a quick, tasty cabbage kraut starting with knife, salt and Ball jar in 15 minutes, plus three days of waiting in a cool, dark place. They tell you how to get great results with what is already in your kitchen, or how to use specialty water-seal crocks, onggi pots, tampers, followers, mandolines, etc., etc. From pint jars to multi-gallon crocks, the how-to is there. All of the details to slice, shred, salt, submerge, seal and sample are in the book, along with lots of food porn pictures to tempt you into making your first crockful of kraut or rhubarb infused with ginger and cardamom. Just to make you feel comfortable, they also have an appendix on scum, the yucky, but harmless, fungal mat that can form where air meets the brine.
The Cure for Damaged Gut Flora and Inflammatory Diseases
I have written hundreds of posts that link modern inflammatory diseases to diet and damaged gut flora. The immune system develops in the intestines in response to gut flora and without those bacteria and fungi, the regulatory function of the immune system is lost and disease begins. Autoimmune diseases and allergies are caused by damaged gut flora. Repair of that damage will cure the diseases, but repair requires adding back the missing bacteria. [Drugs to treat symptoms have antibiotic activity that further damage the gut flora.] Some of the missing bacteria are present in each batch of homemade fermented vegetables and eating krauts and kimchi can fix gut flora. Homemade is better than commercial, because batches made from the bacteria clinging to vegetables have more diverse bacteria than commercial krauts made with starter cultures of just a few species of bacteria. It should also be obvious that cooking, heating or canning fermented vegetables eliminates the desired, live fermenting bacteria.
The folklore: Basil is the common name for the culinary herb Ocimum basilicum, which is a member of the mint family. Thought to originate from Africa, the herb was domesticated in India, and then introduced to America in the 17th century, by way of the English.
The name “basil” is derived from the Greek word “basileus,” which means “kingly” or “royal.” Indeed, the herb has been found buried with kings in Egyptian tombs. Throughout history, basil has been used for ailments, such as digestion issues, epilepsy, gout, hiccups, impotency, fluid retention, sore throats, toothaches and snake/insect bites.
The facts: There are more than 165 basil species, but the most common in the United States is sweet basil, known for its licorice-clove flavor. However, different varietals of this basil provide specific flavors and smells; lemon basil, anise basil, clove basil and cinnamon basil each have fragrances and taste profiles that match their respective names. Most basil plants have green leaves; however, opal basil's are a beautiful, purple color.
Basil is low in calories and provides a notable amount of vitamins A, C and K, and the mineral manganese. It is also rich in the phenolic compounds rosmarinic and caffeic acid, which have strong antioxidant properties, as well as volatile oils that have anti-bacterial properties.
The findings: Research has found basil to offer anti-inflammatory, anti-bacterial and antioxidant properties that may help improve health and fight disease. Studies show that basil intake may help make platelets — a component of red blood cells — less sticky, thus reducing the chance of blood clots. In addition, basil extract reduces swelling among arthritis sufferers by up to 73 percent, according to a study presented at the Royal Pharmaceutical Society's annual meeting. Basil oil even helps fight acne bacteria,
The findings: Research has found basil to offer anti-inflammatory, anti-bacterial and antioxidant properties that may help improve health and fight disease. Studies show that basil intake may help make platelets — a component of red blood cells — less sticky, thus reducing the chance of blood clots. In addition, basil extract reduces swelling among arthritis sufferers by up to 73 percent, according to a study presented at the Royal Pharmaceutical Society's annual meeting. Basil oil even helps fight acne bacteria, according to research published in the International Journal of Cosmetic Science. Preliminary research suggests basil also may slow cancer progression and improve survival rate in animals with certain types of cancer, although additional research is needed for humans.
The finer points: Basil is abundant during the summer months, but also can be grown indoors in a pot near a sunny window all year. Select fresh basil with evenly colored deep-green leaves, free from dark spots or yellowing. Store basil in the refrigerator, wrapped in a wet paper towel in a plastic bag, for up to four days. To maintain the integrity of the color and flavor of basil, add the fresh leaves to recipes during the last few minutes of cooking. Basil is a great addition to salads, soups, pizza, meat, poultry or pasta. Puree it in a delicious pesto or a fruit smoothie. Even basil's flowers are edible and can be candied or added to salads and other dishes.
Kaley Todd, MS, RDN, is a contributing writer for Environmental Nutrition, the award-winning independent newsletter written by nutrition experts.
The week, which has been established to communicate the importance of good eye health under the banner, ‘Vision Matters’, encourages people from every walk of life to take better care of their eyes and have regular sight tests. Regular sight tests are essential for maintaining healthy eyes but there are other things you can do to look after your eyes.
Studies show that what we eat can affect our vision. Antioxidants can help to prevent retinal damage. One anti-oxidant which is hugely beneficial is lutein.
Foods recommended for eye health include:
Broad leaf greens such as kale and spinach
Brightly coloured fruit and veg such as corn, carrots, orange sweet peppers and oranges
Oily fish like salmon, tuna and mackerel
Exercise and eyesight
Lack of exercise contributes significantly to several eye conditions, particularly amongst people aged 60 and over. Exercise may reduce the risk of sight loss from narrowing or hardening of the arteries, high blood pressure and diabetes.
Protecting your eyes from the sun is very important and should not be underestimated. Under no circumstances should you ever look at the sun directly. Your sunglasses should have the CE mark on them which ensures that they are giving you the right level of ultraviolet protection
A poor diet can put your sight at risk. Yet, awareness of the link between diet and good eye health is low – a recent survey found sixty per cent of people living in the UK had no idea that what they eat can affect the health of their eyes. (1)
Vitamins, minerals and carotenoids found in many fruits, vegetables and other wholesome foods can help protect your sight and keep your eyes healthy.
Here are just some of the foods that are rich in eye-friendly nutrients...
Cold water fish like cod, sardines and tuna are excellent sources of DHA, and Omega-3 fatty acids.
These provide structural support to cell membranes and may be beneficial for dry eyes, and the maintenance of general eye health.
Research has shown that eating just one portion of fish a week may reduce your risk of developing age-related macular degeneration (AMD) – the UK’s leading cause of blindness – by up to 40%. (2)
Blueberries and grapes contain anthocyanins, which may help improve night vision.
Green leafy vegetables spinach or kale, for examples, are rich in carotenoids, especially lutein and zeaxathin.
Lutein, meso-zeaxanthin and zeaxanthin form a yellow pigment that helps protect the macula – a tiny yellow spot in your retina – from excessive sun damage by acting as a natural sunblock.
Whole grains and avocados are rich in zinc and Vitamin B. Deficiency in complex B Vitamins may increase your risk of cataracts and retinopathy.
Garlic, onions, shallots and capers are rich in sulfur, which is necessary for the production of glutathione, an important antioxidant required to help maintain healthy sight.
Eggs are rich in cysteine, sulfur, lecithin, amino acids and lutein. Sulfur may also help protect the lens of the eye from cataracts.
Papaya is a good source of beta carotene which can help to prevent ‘free radical’ damage inside the eye.
Vitamin E and natural anti- inflammatory agents. Vitamin E is important for the maintenance of good eye health.
Unfortunately today’s busy lifestyles mean many people miss out on essential nutrients provided by a healthy diet so taking supplements may be really beneficial.
(Always consult your Optometrist or GP before taking supplements.)
Recommended Daily Amounts for some key eye- friendly nutrients (3)
Vitamin A – 0.7mg a day for men , 0.6mg a day for women
Vitamin B6 – 1.4 mg for men and 1.2 mg for women
Vitamin C – 40mg a day for all adults
Vitamin E – 4mg a day for men, 3mg a day for women
Zinc – 5.5-9.5mg for men and 4-7mg for women
1. Eyecare Trust Healthy Eyes, Report
2. Dietary Fatty Acids and the 5-Year Incidence of Age-related Maculopathy, Brian Chua et al.
3. NHS Choices. RDAs for healthy adults.
Hummus is a delicious and healthy dip or spread but what if you could make it even healthier? With the amount of hummus I consume it’s nice to sometimes make a “lighter” version of it, like this Cucumber Hummus. It’s not as dense as your typical hummus and actually tastes quite light and airy.
There isn’t much to say about this recipe other than the fact that it’s amazing. I nearly ate all of it within an hour. I couldn’t resist. First I tried some with crackers. Then, I told myself that I need to see what it tastes like spread on bread. Then obviously I needed to see if cucumber hummus tastes decent with different vegetables…and then, it was basically empty :(
Oh well, the great thing about that is I could have (I didn’t though) whipped up some more within 5 minutes or less. Hence if you look at the directions there isn’t much to them. Toss everything in a food processor and…
you are done!
Oh wait, no. You need to make it look good before you eat it. No one likes ugly food! I think…please correct me if I’m wrong.
I like adding a drizzle of olive oil over my hummus, a dash of paprika or cayenne pepper, and garnish with a spring of dill. Pretty :) Now how long did that take? Right, 5 minutes. So there really is no excuse for buying store bought hummus anymore!
CUCUMBER HUMMUS WITH DILL
Author: Vanessa @VeganFamilyRecipes.com
Recipe type: Vegan, Gluten-free, Appetizer, Dip
Serves: 2 cups
2 cups Chickpeas or Garbanzo Beans (rinsed and drained from can or soaked and cooked dried chickpeas)
2 springs fresh Dill (washed, stems removed)
½ Cucumber (washed, skin on, roughly chopped)
½ teaspoon Salt
2 tablespoons Lemon Juice
1 tablespoon Olive Oil (or more , optional)
2 tablespoons Tahini
1 small Garlic Clove
Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
Scoop hummus into a bowl and drizzle with olive oil.
Serve with crackers, veggies or spead on bread.
1) Cucumber hummus will keep in fridge for up to 5 days, covered. 2) If hummus is too watery, add more chickpeas. If hummus is too thick, add more cucumber or a bit of water. 3) This recipe is very kid-friendly. That being said, if it tastes too bland for you add more garlic, salt, and pepper. This hummus also tastes great topped with cayenne pepper.