Spring Cleaning Mega Blog #3
Don't pay money for fillers, they're killers!
They have labeled this Hummus. Every time we, the consumers, purchase it, we are accepting that Hummus is OK to contain all the rest of those non-hummus, chemical ingredients.
Let's first even ‘forget’ that there are 8 DIFFERENT CHEMICALS (the 6 numbers + the cheapest forms of Salt and Vinegar for manufacturers are actually make in a lab and not coming from nature) in a tiny little 200g tub of “hummus” and just look at the other ingredients being chickpeas, vegetable oil, sesame seed paste, garlic, lemon, sugar & spices… …One can probably imagine that a manufacturer, looking to have a profitable business, is going to look for the least expensive ingredients they can get. They will contain chemical residues from their growing; the vegetable oil will probably be very highly heat-treated and processed; the garlic is most likely the cheap kind that is machine processed and bleached; and sugar is sugar - and if you haven’t already watched “That Sugar Film” I recommend you do.
THE POINT: it might satisfy your tongue but not only is it NOT actually nourishing your body like it could but it actually causes your body more grief and needless stress to then have to deal with it and protect you from (most) of it.
What about the COST? Is it really that cheap?? This 200g tub cost $3.99. That is about $2.00/100g. (It also says there is 10 whole servings in that tub which I find interesting…???) I can make my own high quality, nutritionally dense, chemical-free hummus (and so can you), buying all ingredients ORGANIC and at RETAIL prices, and make 380g for $4.41 which = $1.16/100g. As far as the cost of the whole 4minutes it would take you to make, that will certainly be taken care of in the savings you will make in the long run without the needless doctor and ‘health’ bills later on if these types of “foods” are common in your diet.
*1 tin Chickpeas
*2 Tbsp Tahini
*3 Tbsp Olive Oil
*1 Lemon, juice of
*1/2 Clove of garlic
*1/2 tsp Salt *1/2 tsp Cumin
*water, as needed for desired consistency.
Blend all ingredients in a food processor.
FRENCH ONION DIP RECIPE
1 Cup Cashews, soaked 2hrs then drained
1 Cup White beans, drained and rinsed
4 Tbsp Olive Oil
1 Tbsp Walnut or Hemp oil
1 ½ tsp Salt
⅔ Cup Onions, (gently caramelised in a small saucepan over medium-low heat for approx. 15 min. with the salt above and balsamic below)
2 tsp Balsamic vinegar
2 tsp Onion powder
4 Tbsp Nutritional yeast
1 Tbsp Lemon juice
Blend all ingredients and away you go!
The Skinny on Salt
Not all salts are created equal - like many of the "foods" we are presented with in the modern supermarket, seasoning salts have been modified and refined to the point where most are simply the macro nutrients Sodium and Chloride. Products called table salt and fortified table salt are 97% sodium chloride, with anti-caking agents such as sodium aluminosilicate and magnesium carbonate adding to have them "flow freely"! Meanwhile, in the whole food salt world you can access rock salts and unrefined sea salts that contain the macro AND micro nutrients (84 trace minerals!) that provide you the salt and the benefits of a broad spectrum mineral dose. Look for the following salt to replace your table salt (yes! Throw it out!) - Celtic sea salt or Himalayan Salt are the best.
Wascally weevils. The bane of many whole food pantries. These little critters love to snack on rice, quinoa, flours and other bulk food. How to deal with them? Simple. Pop the "infected" bulk food in a container and place them in the freezer for four days. This will sort them out! Make sure you keep your pantry clean and tidy - and keep an eye on your bulk foods with glass jars!