Tasty Foods: Zucchini Hummus

I'm tempted to run upstairs and whip up a batch of zucchini hummus just so I can take some photos for this post, but I'm out of avocados and there are no grocery stores open after 10 PM in SOMA (don't get me started on the EBAY Now ads that make ZERO sense to me.  Who goes to the park, thinks they are starting to burn and orders sun screen for delivery in about an hour????? By the time your sun screen arrives you WILL have a sunburn, I'm sorry to say.). 

Rod and Judy were awesome enough to share the recipe they served for zucchini hummus when we went over for dinner at their place the first time. I have to say, I like it more than "standard" hummus, and I really like hummus. 

Zucchini hummus is amazingly light and doesn't have the same heaviness that a bean based hummus has (though I guess you may be okay with that fullness). It's raw, it's vegan and it's delicious.  

I made two batches for our wedding. Originally I was going to make a double batch using the recipe from ibreatheimhungry, which is pretty darn delicious on it's own. It was the morning before the wedding and I had a couple of avocados that needed to be used so I decided to throw them in the mix.  

Zucchini hummus + Avocados = AMAZING!  

The original recipe is as follows.  I made it the first few times using my Ninja and it took a while to really break everything down and get it smooth.  We got a BlendTec (of Will it Blend? fame) and it made short work of the hummus (about 45 seconds).  Play with what you've got to find out how awesome this recipe is.  

It's amazing as a dip but I've also discovered how rad it goes with just about everything. Top a steak with it. Top a chicken breast with it.  Breakfast sausage?  It's delicious. 

ORIGINAL LOW CARB HUMMUS (from ibreatheimhungry.com)

Ingredients:

4 cups peeled & chopped raw zucchini

3/4 cups tahini (sesame paste)

1/2 cup fresh lemon juice

1/4 cup olive oil

4 cloves of garlic, peeled

2 teaspoons kosher salt (or to taste)

1 Tbl ground cumin

Combine all ingredients in a blender and puree until thick and smooth.  Taste and adjust seasonings to your preference.  Pour into a shallow bowl and garnish with parsley, paprika and a drizzle of olive oil if desired.  

My modified version of this recipe swaps out the 1/4 cup of olive oil for 2 avocados.  The remaining ingredients remain the same as do the instructions.  
 
This was one of the first non-AIP foods I tried eating and it appears I can tolerate seeds (sesame paste), which made me really happy.  Cumin is technically not AIP friendly, but I was going a bit nuts and just wanted "regular" food. I haven't had any sort of noticeable reaction to this recipe, so it's in regular rotation. 
 
Speaking of AIP, I think I need to get back to being super serious about it. For days now, my sinuses have been swollen (they feel like they "pop") and I've had terrible headaches. I'm not sure if it's the pressure changes due to the rain or what, but I'm pretty miserable. Loosening up made getting through the wedding a bit easier, but I really need to isolate foods to find out what is tolerable and what is not (the sunbutter cookies I came up with last week were amazing. Hopefully they weren't the issue). 

For the love of sauerkraut

I ran out of sauerkraut last week.  I didn't plan ahead.  I haven't even started a new batch yet.

And do I miss it already.

I never thought I would love sauerkraut.  I remember trying it when I was a kid on hot dogs or with sausage. I thought it was gross and mushy.  You couldn't have paid me to eat it.

In 2010 I discovered a book (well, there were two actually) that changed the way I thought about food and my body.

Sally Fallon's Nourishing Traditions

One of the most important things I got from this book was the importance of fermented foods.  

I had already been making my own Kombucha tea for years.  But that was really the only source of "good" bacteria I was getting at that time.  (There was yogurt too, but I was eating low fat, pasteurized stuff that really isn't that beneficial)

There are ads everywhere for Probiotic supplements, beverages, even chocolates.  That's all good and fine, but what is the point of adding good bacteria to "dead" foods?

Enter SAUERKRAUT.  I spent a lot of time that fall fermenting.  It's addicting.  Seriously addicting.  I was making my own sourdough starter.  I made sourdough pancakes, bread, crackers.

I got up the nerve to buy a head of cabbage and make my first batch of kraut.  All I remember about it was that it seemed too salty to me.  I probably let it age about a week before trying it. I can't say I loved it right off the bat.  But it definitely wasn't the commercial kraut I remembered trying before.

What makes sauerkraut (and other fermented real foods) so great?  Lactic Acid Bacteria.  This bacteria helps aid digestion and create good gut health (the health of your gut can make or break your whole body health).  Lactofermentation (the use of lactic acid bacteria) has been used for thousands of years to preserve food.  Long before we had sterile factories producing our foods, our ancestors used bacteria to help preserve the fall harvest into winter.

Among the benefits are:
Adding Vitamin C to your diet (sauerkraut was once used to prevent scurvy)
Reduction in inflammatory bowel disorders
Increase healthy gut flora (which can help aleviate systemic symptoms)
Reduction in constipation
Reduction in allergies

And it tastes good!

According to most people, sauerkraut is good to go after 2 weeks of fermentation.  I have to say the best I've made had been sitting for about 4 months.  I say check it at 28 days.  It's usually pretty good to go.  Don't worry about eating it quickly.  The longer it sits, the better it tastes.

I didn't get my step by step photos done tonight (I'll post those tomorrow), but I've got some lovely purple cabbage upstairs calling my name.

Also, another thing to note about the wonders of sauerkraut is that it is recommended as a part of many healing diets, such as GAPS and AIP.  I'm currently doing AIP and I have to say one of my favorite meals is homemade pork sausage (no sugar, nitrates or nitrites and EASY TO MAKE) with sauerkraut.  In fact, I think that is where the entire half gallon of kraut went this month between Justin and I.

No! Not the cheese!

I know it's been a LONG while since I've updated the blog...

In the 2 months since I last posted, I moved, started a new job and started attending school full time.

Well, considering I've moved to an area with entirely different allergens than I had been living in (plus some nice sea air as well) I'd like to be able to say my allergies are better times 1,000.  I can't.  At all.

I already suspected my allergies were not entirely environmental (still can't deal with fragrances) after a trip to North Carolina in 2011 and I've been back and forth between the Sierra Foothills and the Bay Area for about 5 years all with similar allergy symptoms.

I had gone about a month here in the Bay without getting my sinuses adjusted (can't really find a chiro here that 1. does the adjustment and 2. would be willing to work with my latex allergy) and I was MISERABLE (I'm pretty sure poor Justin was just as miserable if not more so considering I was waking up through the night sneezing and blowing my nose).

I've started making the trip back home every other week or so to go to Gold Country Chiropractic for sinus adjustments and while it's sort of a hassle with school and all (I've not taken a full time class load in forever and AAU's full time class load is intense) it is totally worth it.  But even with the sinus adjustments, I still am having allergy issues.

Then I got the brilliant idea to do the GAPS diet.  The GAPS diet is a super restrictive elimination diet that people usually use to heal the gut, but there are a lot of resources out there for it, so it seemed like a logical starting point for my elimination diet.

Well, I got lazy.  And overwhelmed.  I share a kitchen with 4 other people, so the amount of prep that would make this diet easiest wasn't really going to happen without a lot of freezer space and fridge space.  And the food seemed pretty boring (I really like food, especially good food).

I decided "hey, maybe it would be easier to just eliminate one type of food" instead of eliminating everything except boiled meats, bone broth and winter veggies (also boiled).

I decided upon dairy as my first food group to eliminate.

That doesn't sound like much until you realize how much I love cheese.  Especially since giving up gluten.  Cheese has always been a go to snack for me.  I'll grab a couple of slices of cheese, a handful of nuts and an apple and I'm good to go.  The fruit and cheese plate at Starbucks is my go to snack when I am out and about because the crackers are packaged separately and aren't touching the other foods.  There is nothing more wonderful than a delicious cup of Gold Coast Coffee Company coffee with heavy cream.  I will eat whipped cream by itself.  You get the picture, I LOVE dairy.

I'd gone about 2 weeks of no dairy (no yogurt, no cheese, no cream) and Justin and I went to dinner the other night at Triptych, where they have one of the few gluten free deserts I would call DELICIOUS (White Chocolate Raspberry Cheesecake).  So I ordered it without even thinking about the dairy.  While it was super tasty and I savored every bite of it, I was a little apprehensive about what the next morning would be like.

Well, it sucked.  A lot.  I woke up sneezing, nose running and so congested I was back to mouth breathing.  I wanted to cry.  The only thing I had done differently was that damn piece of cheesecake.

It got me thinking though, is it all dairy?  Is it just pasteurized dairy?  Perhaps I can handle raw dairy?  Fingers currently crossed that it's just pasteurized dairy.