Monday, May 30, 2011

Singing a song, come sing along

Dare I say, it's just about Summer?! The girls spent the day in their bathing suits, which greatly distracted them from helping me plant a few long awaited herbs and two very different varieties of tomatoes. I chose "Sun Golds", for their small size and sweet, lush flavour. And "Carbon" tomatoes, with a promise for large, almost-black beefsteak tomatoes. My mouth waters as I think of crunching on the little guys and drizzling olive oil on the big'ns. I purchased my herbs and tomatoes from a young couple that runs Creekshore Farms
opting to support a local organic farm instead of a big box operation. Assuming I am acclimatized to the cold Canadian weather which delights us almost year round, I was sweating bullets after an just an hours worth of gardening, and so a second shower was much called for, after which time dinner was much requested.

Turning on any hot appliance in the kitchen was the last thing on my mind. Instead I grabbed two cups of cooked chick peas from the fridge and went to work. (There are several foods I keep ready to grab and enjoy at all times - one of which is a large amount of chick peas, soaked one night and cooked the next morning - another is avocados, lime and cilantro, and a very large veggie tray, this being my favourite as our family vegetable consumption has skyrocketed since I began doing so.)

For any of you who have suffered from any kind of digestive issues, you know the happy dance we jiggy up when a dinner goes down and easily transforms into whatever it may be purposed to do in our bodies, rather than bringing with it side effects too unpleasant to speak of.

Today I broke out into song.

Sing with me if you will, or are alone in the room...
I feel good, danananana... I knew that I would now! So good, so good! I've got FOOD!
It truly is rare that I feel perfect after any given meal, but this one was a winner. I chowed down two of these wraps, felt full but not pregnant, energized not from a sugar rush.

Roasted Red Pepper Hummus and Sprout Dinner Wraps


2 cups freshly cooked from dry and cooled chick peas

1/2 cup roasted red peppers, drained if using canned

2 tbsp lemon juice

3 tbsp olive oil

1 1/2 tbsp sesame tahini

1 garlic clove

1/2 - 1 tsp coarse sea salt

1/2 tsp ground cumin

1/2 tsp cayenne pepper

Place the garlic clove and salt in a food processor or blender, pulse to chop garlic. Add remaining ingredients and puree until smooth.

For each wrap:

8 inch flour tortilla

diced cucumber and plum tomato

a handful of fresh sprouts

Roasted Red Pepper Hummus

a drizzle of olive oil, if you're an addict as I am

Prepare your wrap by spreading hummus on a tortilla, leaving a one inch border. Add cucumber and tomato dice down the centre, top with sprouts. Drizzle with a little olive oil. Fold up one side of the wrap, then two sides towards the centre. Enjoy!


Laura said...

I planted alfalfa seeds on Friday! I'm so looking forward to them sprouting now to try this meal!

Where do you find tahini? I'm not sure what aisle it resides in and I've been looking!

Christina Durksen said...

That looks amazing! I'll have to try it! I've recently become addicted to wraps - ever since I discovered gluten-free, brown rice wraps. Mmmm...

Sprout said...

Laura, I buy mine at Zehrs in the peanut butter aisle. It's a rather big jar, so I have shared some with others, although it does last for quite some time in the fridge.
Christina, we love wraps as well! Meals in a flash! I love that there are more gluten free options these days.

Lukrisi said...

I believe you can buy smaller quantities of tahini at the bulk food stores too.

I can't wait to make this, Moni. Thanks for sharing today. It was truly delish!

Krisjana said...

This looks amazing! Is there something I can use in place of cumin? I have a real aversion there :)

Sprout said...

Sjana you could leave the cumin out. You could try a little sweet paprika or cayenne pepper.