Horseradish Hummus

After sleeping in this morning, I had to get the day started in a quick way.

Breakfast was had in a flurry before running out the door for my yoga class.

Life slowed down again during yoga to a happy, peaceful pace.

Once back home, I continued the yoga vibes by nourishing my strong, capable, stable body with a healthy and filling lunch.

Lunch all started with a batch of horseradish hummus.

Horseradish Hummus

Ingredients

• 1 cap chickpeas, rinsed
• 1 large clove of garlic
• Juice from one small lemon, about 2 Tbsp.
• 2-3 Tbsp. horseradish
• 1 Tbsp. tahini
• 1/4 cup olive oil
• salt and pepper to taste

Method

1. Put all ingredients except for the olive oil in a food processor and pulse to get things going.
2. Scrape down the sides and gradually add the olive oil while continuing to process until smooth and creamy.

Hummus is one of the easiest foods to make. It takes only a couple of minutes and the final product is healthy, versatile and delicious.

You may be wondering why I’m eating my horseradish hummus with apple slices in the above photo. Do not be mistaken, the white slices aren’t apple, they’re kohlrabi.

Kohlrabi is one of the food which I didn’t know until moving to Germany. It is a turnip and tastes like a mixture between broccoli stems and sweet radishes. It is a little spicy and very crisp. Germans eat kohlrabi raw as well as cooked. One of the most popular kohlrabi dishes is similar to a potato gratin.

So, back to the main squeeze of my lunch… the sandwich!

Once the hummus was ready, I dug out a whole wheat pita bread from the depths of my freezer. Apparently it’s been there since Valentine’s Day.

After a quick defrost in the toaster, I slathered one side of the pita with the freshly made hummus.

On top of that, I piled red cabbage, arugula, sprouts, cucumber, tomato, and warm tofu veggie balls.

It ended up being something like a falafel sandwich.

Scrum-diddily-umptious!

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Some Lovin’

HAPPY VALENTINE’S DAY!

Woke up feeling much better this morning. Still week and achy, but not sick to the stomach at all! I had the nicest Valentine’s Day breakfast in bed. Unfortunately, I didn’t get a picture of it!

Sebastian made fresh baked rolls, perfectly hardboiled eggs and “fancy” coffee with whipped warm milk. I was able to eat one roll and an egg. He is so sweet.

Since Sebastian doesn’t really believe in Valentine’s day and I love it, we celebrate Kendel Loving Day later in March. He is such a sweet guy though that he doesn’t need any special day of the year to show me how much he loves me. I am just so blessed! Every day is Valentine’s Day in our relationship!

A loving photo from the other night.

I used the lazy day to catch up on reading blogs. I’ve been reading blogs for about 8 months now but only set up my Google Reader today. I can not believe how easy it makes blogging!

Why oh why did I not do this before?!?!?!

I told myself that I couldn’t write my own posts until I was caught up on reading.

Since Valentine’s day is a busy day in the food service industry, Sebastian had to work. We shared a favorite meal early in the evening before he had to leave.

Mock Fondue Dippers

Valentine’s inspired sun-dried tomato ciabatta bread.

Stinky baked cheese and garlic spinach dip.

Spending the day at home= baking bread.

For this week’s lazy day bread adventure, I decided to try something new…

Homemade Whole Wheat and Honey Pita Bread

Recipe adapted from allrecipes.com

Ingredients

• 1 cup warm water
• 1 ½tsp.  active dry yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1  cups all purpose flour
• cooking spray
• cornmeal for dusting

Directions

1. In a bowl mix the water, yeast and honey. Let sit 5 to 10 minutes, then gradually mix in the salt, whole wheat flour and all purpose flour. Turn out onto a floured surface, and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour.
2. Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.
4. Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, use a knife to cut pockets in the bread.

These puff up so beautifully! Try it out today!

Now for the clean-up!

While I was busy baking and blogging… Alex was keeping watch over Sebastian’s computer. If only he knew that his newly cleaned Mac was covered in cat fur while he was away!

Keeper of the warm computer.

Although I’m missing my family today, I hope you had a wonderful Valentine’s Day with the people you love!

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