Gluten-Free

 

 

Gluten Free Chickpeas Flour Hummus 

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Description:
Chickpeas also called garbanzo beans are a great source of protein and a healthy addition to your diet. Naturally low in fat, they are also high in dietary fiber and rich in vitamins and minerals. Eating chickpeas on a regular basis can help you lose weight, boost intestinal health and reduce your risk of developing type 2 diabetes.
Some healthy benefits of chickpeas flour:

Prevent cardiovascular disease - Reduces bad cholesterol in the blood
Great benefits on intestinal flora -Increases good bacteria and Protects against colorectal cancer. Contributes to the effectiveness of the immune system. Helps increase the assimilation of minerals and vitamins

Controls type 2 diabetes -Low glycemic index.

Excellent source of fiber -Reduces the risk of colon cancer and Controls appetite. Helps control manage your weight. Prevents constipation

Excellent source of manganese - This crucial mineral helps the body form connective tissue, bones, blood clotting factors and sex hormones. Not only it plays a role in fat and carbohydrate absorption, it regulates blood sugar and helps normalize brain and nerve system.

Source of copper - Copper is important for proper growth, absorption of iron and enzymatic reactions. It maintains the integrity of connective tissues, ageing and produces energy. It also enables normal metabolic process in association with amino acids and vitamins.

Source of folic acid - Folic acid assists the production of red blood cells, helps the heart stay healthy and keep the brain young. It is essential is fetus development and it can reduce depression.


Ingredients:
3/4 cup Cuisine Soleil Chickpeas Flour
2-1/2 cups Water
2-3 Garlic cloves, minced
1/4 cup Tahini
1/4 cup Lemon Juice
1/8 tsp Tabasco Sauce
1/4 cup Vegetable Broth
1/2 tsp Cumin, ground
Salt and Pepper to taste
1/4 cup Olive Oil


Directions:

1.Bring 2-1/2 cups water to boiling on medium heat. Whisk the Chickpeas/garbanzo bean flour into the boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking 5 minutes. Let cool.

2.In the bowl of a food processor, puree the garbanzo mixture, garlic, broth, tahini, lemon juice and Tabasco sauce until smooth. Then add the cumin, salt, pepper and slowly pour the olive oil through the feed tube of the processor.

3.If mixture is too stiff, add more broth to get desired consistency. Spoon and scrape the mixture into a bowl, cover with plastic and let sit for at least one hour at room temperature. Taste to see if more lemon juice, salt or pepper is needed.

For more recipes www.cuisinesoleil.com


Special Diet: Gluten Free, High Protein


Category: Gluten-Free

Submitted By: Cuisine Soleil



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Wellness Tip
Celery
Think further than a Waldorf salad, with virtually no calories, celery is an excellent snack, and is an essential ingredient of many dishes such as soups and casseroles. A 100g of celery contains only 7 calories. Oriental medicine has long used celery to lower blood pressure.


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Recipe
Tuscan Leek & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
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