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.

PRINT RECIPE

Roasted Red Pepper Hummus and Sprout Dinner Wraps

Hummus:

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!