Blueberry Cottage Cheese Bowl with Date Syrup

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Ingredients

• 1 can organic chickpeas (garbanzo beans), rinsed and drained

• 1/2 cup tahini

• Juice of 1 lemon

• 1 clove garlic

• 1/2 teaspoon cumin

• 1/4 to 1/2 teaspoon salt

• 2 to 3 tablespoons extra virgin olive oil

• 1 to 2 tablespoons water

Directions

Rinse and drain the chickpeas in a strainer. Add all ingredients to a blender or food processor and blend until smooth. Stop as needed and use a rubber spatula to scrape the hummus from the sides, then continue blending. Add a little more water if needed to reach your preferred consistency.

Serving Ideas

Enjoy with vegetables, bread, or pita, or thin it with water and use it as a salad dressing. Garnish with parsley, cilantro, basil, fresh mint, pomegranate seeds, or cumin seeds if desired.

Variations

Blend in fresh herbs, basil, cilantro, or cooked beets to create your own variation.

Ingredients

• Bones from poultry, fish, beef, lamb, shellfish, or a whole chicken or carcass. If using a whole chicken, remove the meat after about 1 hour.

• 8 to 10 cups water

• 1 to 2 tablespoons lemon juice or vinegar

• 1 to 2 teaspoons salt

• 1/2 teaspoon pepper

• 2 carrots

• 1 onion

• 2 stalks celery

• 1/2 cup fresh parsley, chopped, or 2 tablespoons dried parsley

• 1 to 2 teaspoons sage

• 1 to 2 teaspoons rosemary

• 1 to 2 teaspoons thyme

• 2 to 3 bay leaves

• 2 tablespoons raw apple cider vinegar or 1 lemon

Directions

Place all ingredients in a large pot and bring to a boil. Reduce the heat and simmer on low for 4 to 24 hours, or cook on low in a slow cooker. Remove the bones and skim off the fat before serving or storing.

Uses for Stock

• Use as stock for soup.

• Drink as a warm beverage.

• Use as the cooking liquid for vegetables and grains.

• Make gravy from the fats.

Ingredients

• 2 large eggplants

• 5 tablespoons tahini

• 1 large clove garlic

• 1 1/4 teaspoons salt

• 1/3 cup fresh lemon juice, about 2 1/2 to 3 lemons

• Up to 3 tablespoons water

Directions

1. Preheat the oven to 400°F.

2. Place the eggplants on a baking sheet. Pierce them several times with a knife and roast for 60 minutes.

3. Transfer the roasted eggplants to a paper bag for 20 minutes to make peeling easier.

4. Remove and discard the peels. Place the eggplant flesh in a large bowl, blender, or food processor. If using a bowl, cut the eggplant into a few smaller pieces.

5. Mince the garlic and juice the lemons.

6. Add the garlic, lemon juice, salt, tahini, and 1 to 3 tablespoons water. The water helps the tahini combine with the other ingredients and thicken the dip.

7. Blend with a hand blender, food processor, or blender. Avoid over-blending if you prefer a slightly rustic texture.

8. Taste and adjust the salt, lemon, or garlic as desired.

Serving Ideas

Serve as a dip with bread, crackers, or vegetables. Spread it on a sandwich or use it as you would hummus. Garnish with chopped parsley or cilantro, olive oil, and paprika if desired. It also works well on a rice cake with kimchi and fresh tomatoes.