Stuck at home: Snack Heaven … or Hell?

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Stuck at home: Snack Heaven … or Hell?


All of us have a lot more time on our hands right now, and a lot more time
to worry. Boredom, stress, anxiety — it’s an invitation to engage in
emotional eating. Maybe you’ve found yourself giving in more to snacks. Of
course, easy access to the kitchen adds to the temptation. “Snacking about
it” doesn’t have to be verboten. But you do need to have a plan.


Plan healthy snacks.


One of the things we’ve been doing at my place is making soups. They are a
perfect snack or “second lunch” when you are hungry, and at home. You
can put in some immune-boosting bone broth, garlic and herbs, and other
medicinal things like astragalus and Reishi mushrooms to fortify your soup
with extra nutrition. Now is a good time to try out your soup-making skills.
It’s hard to go wrong, so go ahead and get creative.


Make snacks more interesting.


Hummus is a nutritious snack, but it can get a little boring unless you make
it yourself. Try using beans other than the traditional garbanzo for new
flavors and nutrition. Also, keep in mind that what you use to dip into that
hummus matters. Carrots and celery are always good choices, but try
jicama, endive leaves, asparagus, green beans, zucchini, and bell peppers. Diversity builds better health.


Homemade snacks are healthier.


Aside from nut butters on celery ribs or apples slices — which are a fine,
healthy snack — try out this wonderful protein-rich spread: walnut and lentil
pate or pea hummus (recipes below). It’s delicious on your vegetables or
whole grain crackers.


Have you tried hard-boiled “devil” eggs? Instead of mayonnaise, use
hummus for a lower-fat alternative. Or try jazzing up some nuts. Homemade
curry cashews are a satisfying snack but without the extra salt and
questionable oils typically used in the store-bought variety.
Spice up some non-GMO popcorn. This will be a huge hit when you add your
own special spices, like basil, oregano, garlic powder, rosemary, cayenne,
lemon zest, and parmesan or nutritional yeast in an olive oil base.


Prepare your snacks in advance.


Plan to do some batch cooking and make a bunch so when you need a little
something to munch on, you’ll have healthy snacks at the ready. Don’t let
yourself fall down the rabbit hole of unhealthy nibbling and end up feeling lousy physically and emotionally. Now is the time for extra TLC to keep up
your immune system — and your spirits!


Along these same lines. You may want to make some delicious healthy
beverages, like lemon/basil lemonade with a little honey or a mix of chilled
lemongrass tea with rose petals. Adding just a touch of apple cider vinegar
to it makes it taste like a cocktail. You better make a lot because people will
LOVE it.


For a great resource on how to make medicinal broth and herbal beverages,
check out Kami McBride at www.livingawareness.com. She offers classes too.
On another note, I have been on a cleanse with a few of my friends this past
couple of weeks. I had already planned to do a cleanse, and then Covid-19
happened. There has never been a better time to do one. If this is
something you have been on the fence about, think about how this SIP
period we’re in now may actually make doing a cleanse easier because
you’re eating and at home more than ever. Stay tuned for details about my
upcoming cleanse.


I want to help you feel great and stay gorgeously healthy!


Gay


Heavenly Healthy Snacks


Walnut Lentil Pate
2 c cooked lentils
1 c walnuts (toasted first in a dry pan)
4 T organic extra virgin olive or avocado oil
1 small onion, chopped
2 garlic cloves, chopped
1 t turmeric
1 T fresh rosemary leaves roughly chopped
1 lemon, juice squeezed and reserved
1⁄2 t sea salt
6 endive leaves
Place the toasted walnuts in a food processor or Vitamix. In medium sauce
pan, heat 2 T oil (reserve other 2 T) over medium-high heat, add onion and garlic, and sauté for 2–3 minutes or until softened but not browned. Add
turmeric and rosemary and sauté a few minutes more. Transfer to processor
or blender. Add lentils, lemon juice, remaining oil, and sea salt, and process
mixture until desired consistency—lightly chunky or smooth.
Spread on endive leaves or vegetables of choice.


Green Pea Hummus
2 c defrosted frozen peas
1 clove garlic, minced
1⁄4 c raw hulled sunflower or pumpkin seeds
2 T lemon juice
1 t sea salt
1 t organic extra virgin olive oil
Place all but the oil in blender or food processor. Pulse and blend, scraping
down sides as you go. With machine running, drizzle the oil through the
chute until creamy and light green. Place on homemade or gluten-free
crackers.


Delicious and Healthy Gluten-Free Crackers (Tom’s recipe)

1 c almond flour
1 c garbanzo bean flour
1⁄2 c olive oil
1 c water
1⁄4 c dried parsley
1⁄4 t sea salt
Mix all ingredients together until it is a consistency of workable dough. Add
more flour as needed. Roll into balls and flatten with fingers or roller and cut
into squares. Place on cookie sheet, greased or lined with parchment paper.
Bake at 375 degrees for 20 minutes. Turn and bake another 10 minutes.
Feel free to add garlic or onion powder or any other herbs of choice to this
recipe.
You can also sprinkle sesame and chia seeds on top before baking.

Walnut Lentil Pate

Ingredients

  • 2 cups Cooked Lentils
  • 1 cup Walnuts (toasted in a dry pan)
  • 4 tbsp Extra virgin olive oil or avocado oil
  • 1 Small onion
  • 2 Garlic cloves, chopped
  • 1 tsp Tumeric
  • 1 tbsp Fresh rosemary leaves, roughly chopped
  • 1 Lemon, squeezed and reserved
  • 1/2 tsp sea salt
  • 6 endive leaves

Instructions

  • Place the toasted walnuts in a food processor or Vitamix. In medium sauce pan, heat 2 T oil (reserve other 2 T) over medium-high heat, add onion and garlic, and sauté for 2–3 minutes or until softened but not browned. Add turmeric and rosemary and sauté a few minutes more.
  • Transfer to processor or blender. Add lentils, lemon juice, remaining oil, and sea salt, and process mixture until desired consistency—lightly chunky or smooth. Spread on endive leaves or vegetables of choice.

Green Pea Hummus

Ingredients

  • 2 cups defosted frozen peas
  • 1 garlic clove, minced
  • 1/4 cup raw hulled sunflower or pumpkin seeds
  • 2 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp extra virgin olive oil

Instructions

  • Place all but the oil in blender or food processor. Pulse and blend, scraping down sides as you go. With machine running, drizzle the oil through the chute until creamy and light green. Place on homemade or gluten-free crackers.

Delicious and Healthy Gluten Free Crackers

Ingredients

  • 1 cup almond flour
  • 1 cup garbanzo bean flour
  • 1/2 cup olive oil
  • 1 cup water
  • 1/4 cup dried parsley
  • 1/4 tsp sea salt

Instructions

  • Mix all ingredients together until it is a consistency of workable dough. Add more flour as needed.
  • Roll into balls and flatten with fingers or roller and cut into squares. Place on cookie sheet, greased or lined with parchment paper.
  • Bake at 375 degrees for 20 minutes. Turn and bake another 10 minutes. Feel free to add garlic or onion powder or any other herbs of choice to this recipe. You can also sprinkle sesame and chia seeds on top before baking.

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