Crushing on Roasted Garbanzos!

Hey Folks - Anyone still out there remember me? It's been SEVEN MONTHS since I've posted here.  So let's get right to it.  Lately I've been obsessed with Roasted Garbanzos.  Here's how I make them (photos first then explanation).

Set oven to 400 degrees F.

Rinse and drain beans (I used two cans for this batch).

Drizzle with oil of your choice (I used Olive Oil).  I didn't measure...all the beans should be lightly coated but not swimming in oil.

Add spices of your choice.  My favorite combo is Sea Salt, Granulated Garlic and Cayenne.  (I've tried tons of other options including curry and Italian herb, etc).  I sprinkle on the spices, taste, sprinkle some more, taste... that's my measuring method.

Toss beans in the oil and spices to coat.

Dump onto a baking pan.  I like to cover mine with parchment paper. Spread out into one layer.

Set oven for 15 minutes.  After 15 minutes, pull the pan out and giggle it around or toss them with a utensil so that they roll around a bit.  You will see they have lost some of their oily shine and perhaps shrunk a bit which is what you want.

Add another 15 minutes to the timer.  Pull out and check again.  They will look smaller, darker and they will feel harder.  I don't mind having some really crunchy and others cruchy-ish but if you want them all crunchy, you might need another 5 or ten mins.  Try not to let them burn.

Remove from the oven.  Try one... if the flavor is the way you like it, you are done.  Often times, I find they need a light dose of one or more spices while they are still warm from the oven.  I sprinkle a bit more of whatever is lacking, toss them on the pan and let them cool a bit.

I pickup the sides of the parchment and form a bit of a funnel shape to pour the beans off into a bowl.

Now - enjoy their gorgeous roasty color and see if you can keep your hands out of the bowl!

NOTE: they are beans... and they taste like a snack but they will still do all the things beans do (you know what I'm talking about), so keep that in mind.  Delish! Pair with a beverage or a tall glass of water, you'll need it!

Enjoy - Cheers! Sher

Lighten and Brighten Your Lunch

If you work from home like I do - maybe, sometimes, you don't really fix yourself a real lunch.  Maybe you just munch a bit here and there - like grab an apple, eat a bagel.  Maybe you eat standing up or don't even use a plate.  Ok- I have bad eating habits even though I eat healthy, the fact that I don't fix a real meal and sit down to enjoy it probably has an impact on my digestion and my lunch health as a whole.  How about you?

One of the benefits of staying home to work is not having to buy meals - or even prepare them to carry in to work.  But sometimes, that makes meal time both boring and lonely.  Or at least that's how it is for me.  I've been trying to create exciting lunch meals for myself that I actually sit down and eat - from a plate.

Here's what I made today:

Crisp butterhead lettuce from my CSA.  A layer or organic pea shoots (Trader Joes).  Some shreds of raw organic sharp cheddar (Oakmont Farmer's Market).  I put these on a plate and then made up a fancy tuna salad to put on top.  I used a can of TJs tuna, a tablespoon or so of organic mayo, salt, pepper, shredded carrots, chopped red pearl onions (CSA), walnut pieces and topped it off with fresh dill (CSA).

It looked super pretty and it tasted great! I was satisfied all day.  It felt more like a treat than my usual stand around and grab some food kinda lunches.  Now, I'm not opposed to having a friend join me for such a lunch, but today - I ate this solo.

Do you work from home?  What's lunch like for you - do you sit down and eat a formal meal?  Anything that you love to make that's easy and filling and quick to both make and eat?  I'm happy to hear all about it - Sher

Spring Forth into Pesticide Free Produce

Hey There -

I'm not sure about other parts of the world, but here in the USA, those of us who wish to eat healthy must combat not only terribly long ingredient lists and lots of nutrition confusion but also produce that's laden with PESTICIDES!  It's super hard to remember what you MUST buy organic and what is still okay non-organic.  Local is usually best.

As the weather improves, the farmer's market comes to town more than just once per month (as in the winter market) and the produce aisles of your local stores begin to show more fruit and veg color than you've seen all winter, keep this in mind.

The CLEAN FIFTEEN and the DIRTY DOZEN - list the safest produce veggie wise as well as the worst.  I will NOT eat certain items - or order them at restaurants or eat them at a friends house or consume them at pot lucks no matter WHAT!!!  Yes, it's tough.  Strawberries have over 90 toxic chemicals sprayed on them, apples likewise.

Here is a link to the lists of good and bad.  Copy the link to your smartphone or snap a photo of the pictures of produce and keep them on your phone for easy shopping reference!