Guest guest Posted December 4, 2009 Report Share Posted December 4, 2009 Hi Yana, I had a question about this recipe you posted. So, you use raw zucchini? Mara > > I found this recipe in an non SCD blog and made it. > For those who love hummus and still can't tolerate any legal legumes > I think that's the answer. > My non SCD husband loved it!!! > > It's 100% SCD legal ( I think ) Nay be next time I' ll use less > tahini and less salt. And less cumin. More garlic will improve the > taste too. > My husband tried it combined with yogurt and said that the result > was even better. > > I hope you'll enjoy it > > http://www.sonofgrok.com/2009/06/primally-delicious-hummus/ > > > " Primally Delicious Hummus > > This makes a great vegetable dip or you can eat it like me and put > some over fried eggs which I find delicious. > > Ingredients: > -2 peeled and cut zucchini > -3/4 cup of tahini > -1/4 cup of olive oil > -1/2 cup of lemon juice > -4 cloves of garlic > -2.5 teaspoons of sea salt > -1/2 tablespoon of ground cumin > > Directions: > 1. Combine all ingredients in a food processor (or blender). > 2. Blend thoroughly. > 3. Enjoy! > > Store in the refrigerator. " > > Yana > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2009 Report Share Posted December 4, 2009 I made this recipe using raw zucchini. It was delicious, although I made a note on my recipe to use less salt. For me, it was a tad bit too salty but otherwise delicious. I also froze half and that worked really well. I have used it as a dip for raw veggies, as a spread on Marilyn’s Souffle Bread, with eggs and in a dollop in soup. Carol From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of Mara Schiffren I had a question about this recipe you posted. So, you use raw zucchini? Mara > > I found this recipe in an non SCD blog and made it. > For those who love hummus and still can't tolerate any legal legumes > I think that's the answer. > My non SCD husband loved it!!! > > It's 100% SCD legal ( I think ) Nay be next time I' ll use less > tahini and less salt. And less cumin. More garlic will improve the > taste too. > My husband tried it combined with yogurt and said that the result > was even better. > > I hope you'll enjoy it > > http://www.sonofgrok.com/2009/06/primally-delicious-hummus/ > > > " Primally Delicious Hummus > > This makes a great vegetable dip or you can eat it like me and put > some over fried eggs which I find delicious. > > Ingredients: > -2 peeled and cut zucchini > -3/4 cup of tahini > -1/4 cup of olive oil > -1/2 cup of lemon juice > -4 cloves of garlic > -2.5 teaspoons of sea salt > -1/2 tablespoon of ground cumin > > Directions: > 1. Combine all ingredients in a food processor (or blender). > 2. Blend thoroughly. > 3. Enjoy! > > Store in the refrigerator. " > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2009 Report Share Posted December 4, 2009 Yes Mara, I use raw zucchini and it is perfect.The salt in the recipe is too much as Carol said and for me tahini was too much also. The second time I made it was with 1/4 -1/2 cup of it. And fresh cilantro or parsley go very well with this. Speaking of zucchini ( my absolute " I can't live without " vegetable) I found great recipe for zucchini souphttp://grainfreefoodie.blogspot.com/2009/11/roasted-garlic-and-zucchini-soup.html I haven't made it yet but sure it will be delicious.And another thing about recipes, I made this one form the site which you sent as I recall correctly. It was absolute hit. The only difference I made was to toast the walnuts and of course honey instead of agave http://rawepicurean.net/2009/04/27/banana-cream-pie-with-sweet-walnut-crust/HTHYana Hi Yana, I had a question about this recipe you posted. So, you use raw zucchini? Mara > > I found this recipe in an non SCD blog and made it. > For those who love hummus and still can't tolerate any legal legumes > I think that's the answer. > My non SCD husband loved it!!! > > It's 100% SCD legal ( I think ) Nay be next time I' ll use less > tahini and less salt. And less cumin. More garlic will improve the > taste too. > My husband tried it combined with yogurt and said that the result > was even better. > > I hope you'll enjoy it > > http://www.sonofgrok.com/2009/06/primally-delicious-hummus/ > > > " Primally Delicious Hummus > > This makes a great vegetable dip or you can eat it like me and put > some over fried eggs which I find delicious. > > Ingredients: > -2 peeled and cut zucchini > -3/4 cup of tahini > -1/4 cup of olive oil > -1/2 cup of lemon juice > -4 cloves of garlic > -2.5 teaspoons of sea salt > -1/2 tablespoon of ground cumin > > Directions: > 1. Combine all ingredients in a food processor (or blender). > 2. Blend thoroughly. > 3. Enjoy! > > Store in the refrigerator. " > > Yana > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2009 Report Share Posted December 4, 2009 And of course, I I forgot, I didn't use phylum husk powder wich I presume is illegal. Hi Yana, I had a question about this recipe you posted. So, you use raw zucchini? Mara > > I found this recipe in an non SCD blog and made it. > For those who love hummus and still can't tolerate any legal legumes > I think that's the answer. > My non SCD husband loved it!!! > > It's 100% SCD legal ( I think ) Nay be next time I' ll use less > tahini and less salt. And less cumin. More garlic will improve the > taste too. > My husband tried it combined with yogurt and said that the result > was even better. > > I hope you'll enjoy it > > http://www.sonofgrok.com/2009/06/primally-delicious-hummus/ > > > " Primally Delicious Hummus > > This makes a great vegetable dip or you can eat it like me and put > some over fried eggs which I find delicious. > > Ingredients: > -2 peeled and cut zucchini > -3/4 cup of tahini > -1/4 cup of olive oil > -1/2 cup of lemon juice > -4 cloves of garlic > -2.5 teaspoons of sea salt > -1/2 tablespoon of ground cumin > > Directions: > 1. Combine all ingredients in a food processor (or blender). > 2. Blend thoroughly. > 3. Enjoy! > > Store in the refrigerator. " > > Yana > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2009 Report Share Posted December 4, 2009 Yes Mara, I use raw zucchini and it is perfect.The salt in the recipe is too much as Carol said and for me tahini was too much also.that does sound good. The second time I made it was with 1/4 -1/2 cup of it. And fresh cilantro or parsley go very well with this.Speaking of zucchini ( my absolute "I can't live without" vegetable) I found great recipe for zucchini souphttp://grainfreefoodie.blogspot.com/2009/11/roasted-garlic-and-zucchini-soup.htmlI haven't made it yet but sure it will be delicious.And another thing about recipes, I made this one form the site which you sent as I recall correctly. It was absolute hit. The only difference I made was to toast the walnuts and of course honey instead of agavehttp://rawepicurean.net/2009/04/27/banana-cream-pie-with-sweet-walnut-crust/Thanks for reminding me of this one - I forgot about it. I think I'm going to make it for dinnertonight - I recently discovered cashew cream and I've been making it **a lot**. It's delicious -and addictive and just the other days I mixed some bananas into the cashew cream and that wasdelicious, too - I added yogurt. It's also good in coffee and just by itself. I was thinking it would be awesome to make a cashew - banana ice cream recipe -though it might call for a bit of experimentation. The only thing is, I would be really tempted to bake the crust - and maybe make it frompecans in the first place, which I have on hand fresh. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2009 Report Share Posted December 4, 2009 For me this cream pie had one major advantage at that moment - I had unexpected guests and only an hour to prepare and for this dessert an hour is more than enough ( since you don't bake it originally). Quick but fancy as if you've been working on it for long time. Made my friends feel special. One suggestion though, you may add a pinch or more cardamom to the banana cashew cream, if you like that spice. It taste really exotic this way ( at least to me).Pecans are excellent idea but here in Bulgaria they are as rare as gold LOL. So I use them only for me - a real treat. Yana Yes Mara, I use raw zucchini and it is perfect.The salt in the recipe is too much as Carol said and for me tahini was too much also. that does sound good. The second time I made it was with 1/4 -1/2 cup of it. And fresh cilantro or parsley go very well with this.Speaking of zucchini ( my absolute " I can't live without " vegetable) I found great recipe for zucchini soup http://grainfreefoodie.blogspot.com/2009/11/roasted-garlic-and-zucchini-soup.htmlI haven't made it yet but sure it will be delicious. And another thing about recipes, I made this one form the site which you sent as I recall correctly. It was absolute hit. The only difference I made was to toast the walnuts and of course honey instead of agave http://rawepicurean.net/2009/04/27/banana-cream-pie-with-sweet-walnut-crust/ Thanks for reminding me of this one - I forgot about it. I think I'm going to make it for dinnertonight - I recently discovered cashew cream and I've been making it **a lot**. It's delicious - and addictive and just the other days I mixed some bananas into the cashew cream and that wasdelicious, too - I added yogurt. It's also good in coffee and just by itself. I was thinking it would be awesome to make a cashew - banana ice cream recipe - though it might call for a bit of experimentation. The only thing is, I would be really tempted to bake the crust - and maybe make it frompecans in the first place, which I have on hand fresh. Mara Quote Link to comment Share on other sites More sharing options...
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