Lunch ~ Grilled Veggies & Hummus

Buying prepared foods is costly on a couple of fronts compared to the alternative of preparing the food yourself. The most obvious cost is the elevated price for what you are eating. When you make it at home, the price is only a fraction of the cost. You can then redirect those dollars into something that may have a more meaningful impact in your life. The second less obvious cost, and often more detrimental cost, is the health cost. "Natural Flavors" (which are not-so-natural) and preservatives are often found in the store bought variety, as they enhance the flavor and extend its shelf-life.  There is no amount of convincing me that additives are good for our health or well-being.

If you own a food processor, hummus takes only minutes to make. Hummus is of Middle Eastern origin and primary consists of chick peas and tahini (ground sesame seeds) ~ both high in protein, Omega 3 fatty acids, iron, and vitamin B6. Hummus is delicious when used as a side dip to vegetables or chips. I also use hummus in vegetable wraps and in salad dressings.

So, the take-away today is to make it yourself for financial and physical health!

Hummus
2 c chick peas
4 tbsp tahini
2 cloves garlic
4 tbsp olive oil
juice from 1/2 lemon
few pinches of sea salt

Put all ingredients in food processor and blend until smooth. You can play around with the taste by adding herbs (i.e. fresh dill) or vegetables (i.e. steamed red pepper) to the hummus when in the food processor.

Lunch: Grilled broccoli, yellow and zucchini squash, oven-baked sea salted pea pods, hummus with basil garnish, raw cashews, strawberries and blueberries.