day 26: recipes n stuff

Today's Food:
Breakfast: smoothie
Lunch: romaine with Green Velvet/Velour
Dinner: open face hummus sandwich
Dessert: apple (EDIT: didn't eat the apple)

Exercise: rest day, mowed the lawn & doing laundry

Open Faced Hummus Sandwich
(well, it's not really a recipe but anyway...)

1 slice of whole grain toast or a whole grain pita or wrap... whatever floats your boat
hummus (make your own to avoid excess salt and oil)
sliced red onion
fresh clean romaine lettuce

Assemble and enjoy.

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Spicy Veggie Sauce
Simple and quick little sauce to put over broccoli or stir-fried veggies.

2 T water
1-2 t Braggs
1 t garlic powder
½ t onion powder
1-2 t crushed red pepper flakes

Mix together and pour over cooked veggies.

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Green Velour Salad Dressing
Adapted from DrFuhrman.com’s Green Velvet Dressing

Makes 2 to 2 ½ cups, 4 to 6 generous servings.

1 cup water
½ cup fresh lemon or lemon & lime juice
½ cup tahini (raw & unsalted please!)
¼ to ½ cup frozen spinach or mix of green herbs
1 - 2 cloves garlic (more if you are a garlic freak, like me)
2 T no-salt seasoning blend of your choice
2 t Braggs

Place all ingredients in a blender and whiz it up until it is creamy and has a lovely green color, about 1 minute or depending on your blender.

Flavor is tangy, garlicky, and in general not for those who like milder things. Texture should range from a heavy cream consistency to a bit thicker than that depending on how much spinach is put in and how much liquid is added. Definitely tastes better after refrigerating over night. Keeps well in a tightly closed container in the fridge.