Pinto Bean Dip

1 cup cooked pinto beans, drained, not rinsed

1/3 cup pumpkin seeds, lightly roasted

1/2t cumin seeds, lightly roasted, OR 1/2t ground cumin

1/2t red pepper flakes, roasted

pinch cayenne pepper

1/2 a lime, freshly squeezed

1t salt

1T olive oil

Paprika to decorate

Optional: Using a mortar and pestle, crush the cumin seeds and red pepper flakes. Combine all of the ingredients in a food processor or blender. Process until smooth. Add additional water if the dip is too thick.

Chopped fresh cilantro would be a wonderful garnish, if you have it on hand. Even dried thyme sprinkled decoratively is nice. This dip is good to serve with chopped vegetables. It is also delicious with a salad. If you are mindful of fat consumption, use the dip as the dressing for the salad. The salad can be topped with pumpkin seeds for extra texture.

Namaste,

Sydney

Kitchadi (From Detox)

1 T ghee or sunflower oil

1/2 t cumin seeds

1/2 t coriander seeds

4 T basmati rice (brown or white)

2 T split mung dal

1/2 t tumeric

3 cups water

1/4 t salt

1 t freshly grated ginger

1/4 cup kombu, broken into bite-size pieces

2 cups freshly chopped vegetables

Handful freshly chopped coriander leaves

Warm the ghee or oil over a medium low heat. Add the cumin and coriander seeds and roast lightly. Add the rinsed rice and split mung dal to the spices. Dry roast, stirring, for about 3 minutes. Add the tumeric and stir for a further minute. Add the water, salt, ginger and kombu. Stir and bring to the boil. Stir again, cover and reduce heat to low. Cook for 45 minutes.

Add the chopped vegetables and stir to mix in. Cover again and let cook a further 10 minutes. Turn off the heat and let the food rest for 10 more minutes.

Pour into a bowl and top with chopped cilantro. Sit, give thanks and enjoy.

Eat 2-3 times a day during a cleanse. Eat whenever digestion is disrupted or there is a need to calm and regroup.

This intended for a generous single serving. Adjust portion size to your needs.

T = Tablespoon

t = teaspoon

Namaste,

Sydney

Hummus

¼ cup olive oil

Juice from one lemon

2 cloves of garlic, crushed

1 t balsamic vinegar

Salt and pepper

2 t cumin, crushed

2 cups cooked chickpeas, drained (or 1-14 oz tin)

2 T tahini (sesame seed butter)

Options

Herbs – chopped parsley, or chopped cilantro

2 scallions, chopped

Method:

Using a food processor, or a good blender, put all of the ingredients into the bowl and blend or puree. Stop and scrape down the bits that have not been pureed. If needed, add a little water or a little extra oil. The desired consistency is smooth and silky, thick enough to cling to a piece of cut vegetable, thin enough to not clump together.

Play with different combinations of ingredients and create different flavors!

Chickpeas are a legume, and they are a wonderful natural source of protein when matched with a grain. So serve the hummus with a rice cake, or cooked rice, or bread or any other grain that appeals! Hummus is also a wonderful addition to salads. ENJOY!

Namaste,

Sydney