Turmeric Roasted Crunchy Chickpeas

Photo 2014-07-03, 3 37 33 AMI’ve been making these oven roasted chickpeas for years now. They are the perfect fix for that crunchy salty craving that will allow you to keep your kitchen chip, popcorn and salted peanut free (although who can resist baked kettle chips once in a while). They take on any flavour you want whether it be spicy or sweet and a great for noshing on the go. For this recipe, I’ve coated the chickpeas in insanely good for you turmeric, nutritional yeast (aka nooch, very high in vitamin b12), a touch of cayenne (a good metabolism boost), and some good quality extra virgin olive oil and then slowly roasted them in the oven. They have a cheesy spicy flavour (almost like ranch) without any dairy or loads of salt!  They’ll keep you full for hours with their high content of  protein, fiber, good carbs and loads of vitamins and anti-inflammatory properties from the seasoning.

Turmeric is gaining lots of popularity these days for its long list of benefits. You can drink it in tea or add it to a variety of dishes for its beautiful yellow colour and its mild flavour. It is a main spice in many indian curries or good quality mustards but the root of the spice is often used to make medicine. The raw material in the turmeric called curcumin can help beat stress, depression, sleep deprivation and fight off infections.You can take turmeric supplement or add the spice to your stir-frys, stews and curries; or just make these chickpeas!

Some use turmeric to help heal:

• arthritis
• heartburn
• stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite
• jaundice
• liver problems
• gallbladder disorders
• headaches
• bronchitis, colds
• lung infections
• fibromyalgia
• menstrual problems
• water retention

One word of advice, use a spoon while mixing the turmeric onto the chickpeas. I used my hands and I looked like Marge Simpson for two days and ruined a perfectly good manicure. You even have to be a little careful when eating them by the handful, I highly recommend a spoon! Although these are perfect on their own, stay tuned for some other Clean Eating Goddess recipes featuring these little crunchy guys. As always, this recipe is gluten, dairy and refined sugar free. It is also vegan! Bon appetit!
Chickpeas
Photo 2014-06-25, 2 32 12 AMroasted chickpeas 1

Ingredients:

• 2 cans or 3 cups chickpeas (rinsed well, pat dry with paper towel)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea or himalayan salt
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp turmeric
• 2 tbsp nutritional yeast
• pinch of cayenne (optional)

Directions:

1. Preheat oven to 400 degrees F. Place chickpeas in a medium sized bowl and pat dry with paper towel.
2. Season with salt, pepper, turmeric, nutritional yeast, cayenne and olive oil. Toss well until chickpeas are well coated.
3. Spread chickpeas on a cookie sheet. Bake for about an hour, tossing every 15 minutes until chickpeas are crunchy! (Note: Depending on your oven, you may need to reduce heat to 350 degrees F halfway through because spices will start to burn before the chickpeas have a chance to completely dehydrate. I also keep the fan on during baking. If you don’t have a fan, bake on conventional or you may need to keep the chickpeas in for longer. I find that the crunch factor really depends on the oven. Keep an eye out when you go to toss!)

4. Remove from sheet pan and put in a bowl for serving!

Photo 2014-07-03, 3 41 48 AM

Tumeric Chickpeas

Raw Brussels Sprout Salad

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This salad is a delicious and crunchy blend that is truly satisfying. With spring a week away (although it is still very much winter here in Canada), I am getting ready to move away from the comforting chili’s to refreshing salads. Brussels sprouts have really gotten a bad reputation. From experience, the only problem Ive noticed time and time again is the wrong cooking technique. Over cooking (especially steaming) gives a mushy texture along with an off smell. To avoid this mishap all together I suggest eating them raw! Raw brussels sprouts have become increasingly popular as a salad addition. They add crunch, flavour and lots of health benefits. Although I had this meal for dinner, I doubled up on the ingredients to make a salad for lunch the following day. Working full time makes healthy eating a secondary priority but making dinners that can turn into tomorrows lunch is a great way to stay on track (more tips on this later…). Salads for lunch with a protein source is key to keeping energized and avoiding a post lunch crash. This salad is quick to prepare and can be a great base for more added ingredients. I added chick peas and a hard boiled egg for extra protein but grilled chicken, salmon, tuna, or even steak are great options. If using beans from a can please rinse very well!

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Serves 1 or 2

Ingredients:

• 20 brussels sprouts
• 1/2 cup broccoli
• 5 sweet peppers
• romaine leaves
• 1/2 cup chick peas
• 5 cherry tomatoes
• 1/4 cup roasted almonds
• 1/4 cup good quality extra virgin olive oil
• 1 teaspoon whole grain mustard
• 1 teaspoon maple syup
• 2 tablespoons fresh squeezed lemon juice
• 1 or 2 hard boiled eggs (or protein of choice)
• pinch sea salt
• pinch pepper

Directions:

1. Wash and chop romaine, brussels sprouts, peppers and broccoli

2. Wash chick peas carefully (till no foaminess remains)

3. Add tomatoes, almonds and protein source of choice

3. With a fork or whisk mix lemon juice, mustard, maple syrup, salt and pepper. While whisking, slowly add the olive oil until mixture becomes thick

4. Toss and enjoy!