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.
- 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
- Put all ingredients except for the olive oil in a food processor and pulse to get things going.
- 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.