How to Fix a Hiatal Hernia Naturally

Slippery Elm Tea is a very effective remedy. It covers the mucus membranes of the esophagus with a protective coat that relieves inflammation caused by acid. Slippery elm also helps to lower excess acidity by stimulating increased mucus production

Calendula Tea soothes inflamed tissue and reduces inflammation

Gentian Tea, an age-old digestive aid, prevents heartburn. Simmer one teaspoon of gentian in a cup of water for 30 minutes. Sprinkle just a pinch of ginger and cayenne in the tea. Drink one-half hour before meals.

Chamomile, known for its anti-inflammatory properties, is a natural remedy for digestive conditions. Drink a cup of chamomile tea up to four times a day, between meals.

Cinnamon helps calm and soothe the stomach.

Learn more: http://www.naturalnews.com/033090_hiatal_hernia_natural_remedies.html#ixzz4Sp4R2fxc

 

 

How to Fix a Hiatal Hernia Naturally

by Dr. David Williams
Filed Under: Digestive Health, Acid Reflux

If you have a hiatal hernia, you probably experience the horrible burning in your chest associated with heartburn and acid reflux after most meals. I’d like to offer a simple, natural solution for your mealtime discomfort.
But first, a quick explanation of what’s happening: Your diaphragm separates the organs in your chest from your stomach and other digestive organs. But in the case of a hiatal hernia, your stomach has breached the divide, worming its way through an enlarged hole at the back of the diaphragm that allows the esophagus to go from the throat to the stomach. The only solution is to get your stomach out of the hole. Here’s how you do it without surgery and in a quick morning exercise:

• Drink a glass of room temperature or slightly warm water when you get out of bed in the morning. (Skip the coffee, tea, juice, and cold water—just drink warm water.)
• While standing, bring your arms straight out from your sides and bend your elbows so your hands are touching your chest.
• Stand up on your toes as high as possible and drop down. You should get a pretty good jolt. Drop down like this 10 times continuously.
• Then, while standing with your arms up in the air, breathe short quick breaths with your mouth open for about 15 seconds. That’s it.
• DO THIS DAILY
  

You are essentially forcing your stomach out of the hole. The warm water acts as a weight in the stomach, while relaxing the stomach muscles as well. The breathing at the end helps close the diaphragm and the hole where your stomach was lodged.

Ham-Cheddar Cheese Ball Recipe

Ingredients

• 1/2 pound thinly sliced deli ham
• 1/2 medium onion, cut into wedges
• 2 cups (8 ounces) finely shredded cheddar cheese
• 2 packages (8 ounces each) cream cheese, cubed
• 1/4 green pepper
• 1 container of soft cream cheese 
• Assorted crackers
•  
•  
• • 1 cup chopped pecans
  • 1 slice Swiss cheese
   

 Directions

1. Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth.
2. Shape cheese mixture into a football; press pecans into cheese mixture. Wrap in plastic wrap; refrigerate at least 1 hour.
3. Cut cheese into strips; arrange over top for laces. Serve with crackers. Yield: 4 cups.

Cream Cheese Icing

 Cream Cheese Icing

"This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it." 

2 (8 ounce) packages cream cheese, softened 
 1/2 cup butter, softened 
2 cups sifted confectioners' sugar
  1 teaspoon vanilla extract  

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. 

Blueberry and Greek Yoghurt Breakfast Bars

Blueberry and Greek Yoghurt Breakfast Bars

 

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Blueberry and Greek Yoghurt Granola Bars - a healthy make-ahead breakfast made with fresh and dried blueberries

Author: Nicky @ Kitchensanctuary.com

Recipe type: Breakfast

Serves: 12

Ingredients

• Breakfast Bars:
• 50ml/1.7fl oz Greek Yoghurt
• 50g/1.7oz fresh blueberries, light crushed using a fork
• 200g/7oz rolled oats (a gluten free variety if required)
• 4tbsp honey
• 1 tbsp. virgin coconut oil, melted
• 75g/2.5oz dried blueberries
• 1 egg white from a large egg
• pinch of salt
•  
• Greek Yoghurt Drizzle:
• 5 tbsp. icing/powdered sugar
• 1 tbsp. Greek yoghurt
•  
  
  
  
• Preheat the oven to 170c/325f and line a 20x20cm baking tin with baking parchment.
• Combine all of the breakfast bar ingredients in a large bowl. Mix to combine and spoon out into your baking tin. Flatten and squash the mixture down hard (you can use the back of a spoon, but if you want to reduce the chance of crumbling then place a piece of greaseproof paper on top of the flattened mixture, place a same-size baking tin on top and really squash down hard. Then you can peel the paper off) ensuring the mixture reaches all the edges of the tin. Place in the oven and bake for 20-25 minutes until lightly golden on top.
• Take out of the oven and leave to cool in the tin for 10 minutes, then lift out of the tin by holding onto the baking parchment. Place on a chopping board on the baking parchment and leave to cool completely before cutting into 12 bars, using a sharp knife. You should be able to slice the bars no problem, but if you do find that the bars crumble when slicing, then place in the fridge for a couple of hours before slicing the rest.
• Make the drizzle by whisking the powdered sugar with half of the Greek yoghurt. Add a little more Greek yoghurt until you get a thick sauce. Drizzle this over the breakfast bars and serve.
• Leave the drizzle to dry for half an hour or so before wrapping and storing any remaining bars in an air-tight box. These bars are best eaten within 3-4 days.

Blueberry Vanilla Greek Yogurt Granola Bars.

Blueberry Vanilla Greek Yogurt Granola Bars.

Ingredients

• 2 cups rolled oats (gluten free if needed)
• 1 1/2 cup brown rice krispies
• 1/4 cup shredded unsweetened coconut
• 1/4 cup whole roasted almonds, roughly chopped
• 1 tablespoon chia seeds
• 1/4 teaspoon salt
• 1/2 cup peanut butter or almond butter (I typically use peanut butter)
• 1/2 cup honey
• 1 1/2 teaspoon vanilla
• 1 (rounded) cup fresh blueberries or 3/4 cup dried blueberries

• Greek Yogurt Coating
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1/2 teaspoon gelatin
• 1/4 cup greek yogurt
• 1 tablespoon honey
• pinch of salt
• 2 cups powdered sugar

 

Instructions

*Skip this step if you are using dried blueberries. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for 30-40 minutes, or until the berries burst and shrink. Remove from oven and let cool.

Line an 9x13 square Pyrex pan with wax or parchment paper.

In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.

In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.

Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1 hour. Cut into 9-12 bars and return to the freezer.

Make the greek yogurt coating. Combine the water and vanilla in a small bowl. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.

In another small bowl, whisk together the yogurt, honey, and salt. Microwave on 15 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don't let it start to boil or the yogurt will curdle. I microwaved mine for 30 seconds total.

Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered sugar on top. Use a mixer or whisk until the yogurt and powdered sugar combine into a thick, but pourable, coating.

Line a baking sheet with wax paper or a silpat. Working with one bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. They will be very sticky. Repeat with the remaining bars. Let the bars sit, uncovered, until dry to the touch, about four hours or overnight (I left mine overnight). Cover the remaining yogurt coating with plastic wrap until ready to use again.

Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Transfer the remaining yogurt coating to a sandwich size ziplock bag and snip a small hole in the corner. Drizzle the remaining coating over the bars and allow the bars to sit at least two hours or overnight (I left mine overnight).

Once the bars are completely dry, store in an airtight container at room temperature.

*If you want an extra thick yogurt coating double the recipe for the Greek Yogurt and repeat the dipping process twice just as directed.

Cranberry Nut Bread - Sugar Free, Low Carb

• Prep Time
  20 min
• Cook Time
  50 min
• Total Time
  70 min

Great holiday bread, or for any time! Powdered egg whites are the key for giving it structure, but it's OK without it. (Tip: If you end up using a lot of egg whites, a less expensive source is to use egg white marketed as protein powder.) Do try the variation with cheese - it's really delicious, though unusual.

Ingredients

• 2 cups whole cranberries, fresh or frozen
• 2 1/2 cups almond meal/flour
• 1/3 cup powdered egg white
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup sugar equivalent with artificial sweetener (liquid forms of Splenda work well)
• 1/2 cup butter (1 stick), melted
• 3 eggs
• 3/4 cup water
• Optional: 1/2-1 C chopped pecans

Preparation

Preheat oven to 350 F.

1) Butter the bottom of a large loaf pan. You can butter around a little way up the side, but don't go too far. To make sure all goes well when taking the bread out of the pan, I like to put a piece of parchment paper in the bottom and then butter that as well.

2) Roughly chop the cranberries or pulse in a food processor. As a rough guide, each cranberry is in 2-4 pieces. Don't go finer or they get "lost" - they shrink during cooking

3) Mix the dry ingredients together (almond meal, egg white, baking powder, salt, sweetener if it's powdered).

4) Add the wet ingredients (liquid sweetener, melted butter, eggs, water). Mix well. (You don't have to worry about overmixing, as you would with regular flour.)

5) Pour batter into pan and bake about 40-50 minutes, until top is golden brown and toothpick comes out clean.

Variation: Cranberry Cheese Bread Add 1 and 1/2 cups of shredded white sharp cheddar cheese. Yum!

Makes 16 servings, each with 2.5 grams effective carbohydrate, 2.5 grams fiber, 6 grams protein, and 164 calories.

 

 

Cranberry Bliss Bars (Low Carb and Gluten Free)

Cranberry Bliss Bars (Low Carb and Gluten Free)

Bars:
1 cup butter, melted
1/4 cup granulated erythritol
1 tsp vanilla extract
20 drops stevia extract
2 cups almond flour
1 tsp ground ginger
4 eggs
1/2 cup fresh cranberries, chopped
1/2 cup chopped walnuts (optional)
1/4 cup chopped crystallized ginger (optional)

Icing:
4 oz cream cheese, softened
1 tbsp butter, softened
1/3 cup whipping cream
2 tbsp powdered erythritol
10 drops stevia extract
1 tsp grated orange zest

1/4 cup unsweetened dried cranberries (I made my own from this recipe, but you may be able to find them at a local health food store)


Preheat oven to 325F and grease an 8×8 inch baking pan. Line pan bottom and sides with parchment paper and grease parchment.

In a large bowl, mix melted butter with erythritol, vanilla and stevia extract. Add almond flour and ground ginger, stirring to incorporate. Add in eggs and stir until all ingredients are well combined. Stir in chopped cranberries, and walnuts and ginger if using.

Pour batter into prepared pan and spread the top. Bake for 40 minutes or until top is golden brown and firm to the touch. Remove from oven and let cool completely in pan.
For the icing, beat cream cheese and butter in a medium bowl with an electric mixer until smooth. Add cream and beat thoroughly, scraping down beaters and sides of bowl as needed. Beat in erythritol, stevia and orange zest until smooth.

Spread icing over cooled bars and sprinkle with dried cranberries. Chill in refrigerator until icing is firm, about 1 hour. Cut into bars or triangles.

Makes 16 large bars or 25 smaller ones. Total carbs for larger bars is 9.8g, and for smaller bars is 6.3g. If you subtract erythritol, large bars have 5.3g of carbs and smaller bars have 3.4g

Canning Homemade Dog Food – Recipe and Instructions!

Our pup, dropping me a hint that he’d like more. All photos by Stephanie Dayle ©2013

When I make dog food, I make it using one type of meat per batch.  So we’ll make a batch of dog food using beef, and another for chicken parts (we save the less desirable parts from the chickens we butcher and turkeys we eat when we have enough of these random parts we grind them up and make a batch of dog food with them) but we don’t combine them.  So when we came across some extra meat this fall we didn’t want it to go to waste and made some dog food out of it.  It is fairly cost efficient and much more healthy than the stuff you by at the store.  As a nice side effect, it also boosts our stock of dog food we keep at the house in case of an emergency and if push comes to shove it’s completely safe for humans to eat too.
After a successful hunting season, we took the parts of our deer that weren’t used for steaks, sausage, or jerky and trimmed them up again.  This includes the liver and some other organ meats – we love to eat venison heart so the dogs didn’t get that.  We cut all the tendon out, any bone, and any abnormally large chunks of fat.  Anything eatable that was cut out of the dog food was fed to the dogs in small amounts as snacks, treats, or mixed in with their regular food.  They even got the bone marrow from the bigger bones.  The ONLY thing that was thrown out on this deer, was the rib cage, spine, and lower intestinal tact, all devoid of meat – everything else was used.

All photos by Stephanie Dayle ©2013

Since I wanted to can this batch of Dog Food, it was important to not have too much fat in the recipe – I know the dogs need fat as part of their diet, but too much and you run the risk of it going rancid even when canned.  So we included some fat but not too much.  I just eye balled this, as we tossed the meat into a large stock pot with some water.  We cooked all the meat with water for just over an hour in a giant canning/dog food making session.  This created a “meat stock” we used later. The venison meat made roughly 20 quart sized jars of dog food.

All photos by Stephanie Dayle ©2013

I also cooked up some veggies. Carrots and spinach (the next time it will be carrots and green beans, I have heard green beans are a better fiber for moving things along in their intestinal track) it is just stuff we had from the garden so it was all grown at home.  I added those in for vitamins and minerals.  Then added some hard boiled eggs from my chickens WITH the shells for calcium.

All photos by Stephanie Dayle ©2013

I also cooked up some rice (overcook the rice with more water than is needed so it can’t swell, if you are not planning on canning the dog food – please disregard this step) as this is usually very easy for dogs to process, and its dirt cheap.
Then we added some cider vinegar – to keep the acidity level up (this discourages bacteria growth when canned) and because I have read it is good for their joints.  Our older German Shepherd needs everything good for joints.  We also added a little bit of garlic – which in small amounts can improve palatability for the dogs and helps repeal insects.  I have heard garlic can be bad but after doing some reading on the subject and talking to my vet, I decided this small amount of garlic is harmless and may even be beneficial as there are people who say adding some garlic in their diet can help to discourage mosquitoes and ticks.
We mixed all that together.  Then we ran it all through a meat grinder – on medium – with a course grind blade.
Next we prepared the jars and pressure canner for canning.
We kept the ground up dog food warm – and then added back in some of the “meat stock” which was also being kept warm on the stove . This is what is commonly known as a hot pack in the world of canning. In retrospect – we found out the hard way, that too much liquid causes the seals to fail. So all the jars we’ve done since then have been a tad more on the dry side.
Leaving just about 2 inches of headspace in the jars, we filled them and processed them in our pressure canner at 15 lbs for 90 minutes following the recommendation in our canning book for ‘ground beef’. Don’t forget to adjust for your altitude!  UPDATE: Due to what I have learned on canning safety I have switched to canning this recipe at 15 lbs  90 minutes and using only pint jars, this adds a little bit more insurance for me that I am doing everything I can to produce a safe end product.  I love hearing that ping of a successfully sealed jar!

The finished product.
All photos by Stephanie Dayle ©2013

And just in case you are wondering homemade dog food doesn’t stink.  In fact it smells like a roast cooking in the oven.  It will make you hungry. Our dogs LOVE it – whenever we feed it every dish is licked perfectly clean when they are done.  We don’t prep this dog food exclusively but we do make it when we have scrap meat like I mentioned above and add it into a rotation.  It helps me know that I am doing everything I can as a responsible pet owner to provide for them in the event of a disaster.
Pet Food-What to Store and How” is another article I have written for American Preppers Network that also addresses all types of store bought dog and cat food, if making your own is not your thing.  I have covered how to store it to get the maximum amount of storage life out of it, techniques for usage, and even some new ideas for food – like freeze-dried dog food. Click Here!
Here is the recipe – I got the original one from The Canning Granny Blog  (blog for all things canning and preserving) and made a few modifications due to my preference for a higher meat ratio and needing less liquid.
This will do a single batch of 6 or so pint jars.

• 3.5 Cups of Meat
• 2 Cups of Rice
• 2-3 Large Cooked Carrots
• Half a bag of Cooked Spinach or a Handful of Cooked Green Beans
• One Boiled Egg still in the shell
• 2-3 TBS of Cider Vinegar
• 1 TBS of Garlic Powder
• 1 Cup of “Meat Stock”

If you want to forgo the pressure canning  you can partition out serving sizes, stick them into little freezer bags or FoodSaver bags, vacuum them and then freeze them. This recipe would even make good RAW meals for your dog if you aren’t canning it. Each morning simply get a bag of food out and it will be thawed and ready to serve in the evening. No wheat, no corn, no preservatives, or other goofy crap that Dog Food companies like to add.
According to The Canning Granny, one pint of this dog food will feed a 100lb dog for a day, fed half in the morning and half in the evening.  Of course, this will vary from dog to dog as they have different energy needs so like any dog food you will have to keep an eye on your dogs weight.
I would also like to add that I understand that USDA advises against canning rice.  They recommend this because rice swells, it also increases the density in the jar making it more difficult to come up to temperature.  Also this recipe is has not been scientifically tested for safety, so you are taking a risk by using it.  But I do know this, and now so do you .  I choose to can it anyways.  You will have to decide for yourself if you want to can with rice and with this unapproved recipe. One more thing you can do make the recipe safer is to use pint jars instead of quart jars.

Homemade Dinner Recipe for Dogs

Homemade Dinner Recipe for Dogs
This recipe feeds 2-3 large dogs for 7-10 days.
Grind the following ingredients in a meat grinder. Alternate ingredients so the grinder does the mixing for you. For instance, grind six necks, one carrot, a handful of pumpkin seeds, then six more necks and so on. Mix with a large spoon as you grind.
Meat:
• 40 lbs of chicken neck without skins
• 10 lbs of chicken hearts
• 5-10 lbs of organic chicken livers
• 2 cans of pink salmon (optional)
Vegetables:
Can be interchanged with other vegetables and fruits (no grapes or onions). Dogs and cats usually do not like citrus.
• 2-5 lbs carrots
• 1/2 a bunch of red cabbage
• 1 beet
• 2 apples
• 1/2 a bunch of spinach or other dark greens
Other ingredients:
• 1 cup of raw pumpkin seeds
Add a couple of the following items. Have these ready on hand as you are grinding and add a sprinkle here and there of each so you can thoroughly mix the batch of food.
• 9-12 raw whole eggs (optional)
• 2,000 mg of vitamin C powder
• 1/4 to 1/2 cup of Thorvin kelp powder
• 1/4 cup of tumeric powder
• 1/2 to 1 cup of dried parsley
• 1/2 to 1 cup of dried oregano
• 1/2 cup of extra virgin olive oil
• 1/4 cup of tahini
• 1/4 cup of raw honey
After grinding and mixing all ingredients thoroughly, keep the food in a sealed container in the refrigerator.

Dog Food Recipes: Easy Crockpot Chicken & Brown Rice

Base 1 cup brown rice 2 cups water Vegetables 1/2 lb. green beans, broken into segments 1 medium sweet potato, raw, cut into medium-sized chunks (leave skin on) 3 carrots, sliced into about 1" thick rounds Protein 2 boneless chicken breasts (with or without skin) or 4 to 6 boneless, skinless chicken thighs Directions 1. Put all ingredients into the crockpot in the order given (layer, don’t mix). 2. Cook on low for about 8 hours, on high for about 5 hours. 3. When done, stir, breaking up the chicken into small pieces. Everything will be quite soft. 4. Let cool and serve; can be used with a quality kibble or by itself, in a serving size appropriate for your dog’s weight and activity level. Refrigerate unused portion; keeps up to three days. Substitutions are allowed! For vegetables, try broccoli florets, zucchini, spinach or any of several types of squash. For the protein source, beef cubes, turkey or lamb also work. Use organic ingredients if possible.

Susan Tasaki is a The Bark contributing editor.

dog food, not crockpot

dog food, not crockpot

Ingredients:

5 pound roll of ground turkey (this costs us between $5-$8 per roll)
5 pounds of veggies (it's usually cheapest and easiest to use frozen which still pack most of the same great health benefits)
3 cups uncooked brown rice (good alternatives are oats and quinoa)

** Be sure you are aware of what foods may be harmful for dogs before making their food. Onions, garlic, chocolate to name a few, but there are many more. We don't use corn because there really is no nutritional value, it comes out looking the same as when it went in... gross.

Directions:

Cook meat until browned all the way through.

Cook rice in a rice cooker until done.

You can steam the veggies in a steamer or chop them in a food processor raw. Keep pieces small to avoid choking, dogs tend to skip the whole chewing thing and just swallow their food. Processing it first helps "chew" it for them ensuring they get the most nutritional benefits.

Mix it all together and eat a bowl if you want, I bet it's good.

Dog Food Recipe from Hundred Acre Woods using a crockpot!

 Dog Food Recipe from Hundred Acre Woods using a crockpot!

Ingredients

• 1 large roaster crock pot
• 3 lbs ground meat, hamburger, turkey, chicken, or lamb (you decide or mix and match)
• 2 cups brown rice
• 8 oz green beans
• 8 oz carrots
• 8 oz peas

NO CORN OR WHITE RICE OR PASTAS WHITE POTATOES.  DOGS CANNOT DIGEST THIS WELL

You can add in fresh vegetables instead of frozen.  You can add apples to this also.  Do not add any seasonings at all. They are not good for dogs and this is what you are trying to avoid.

Add about 2/3 water to crockpot.

Then add all other ingredients.  Set on low and cook for about 5 -6 hours.  Mash with potato masher from time to time.  If it looks like it may burn, add more water.
 

After it is done, mash and stir well.  Let cool completely.  Divide into freezer bags.  This will last about 4 days in the refrigerator thawed and in the freezer for 3 - 6 months.  This batch will feed 2 30 lb dogs for about 5 - 7 days.  Tailor the amount you feed your dog to his activity level.  Here's a food chart to help calculate.  http://www.natureslogic.com/dogs-feeding-chart/

I read that nutmeg isn't good for them, but rosemary, parsley and basil are beneficial. Cinnamon helps their tummy. I also use pumpkin, kale, cocoa nut oil, black beans chick peas, green peas,broccoli,cauliflower, celery,yams, apple cider vinegar, bananas, cranberries chopped up, blueberries, watermelon, spinach, carrots, oatmeal, red and russet potatoes cooked, wheat germ,chia seeds, flax seed, yogurt peanut butter, hemp seed, liver, chicken, beef, pork and fish. also lentals

Chicken or turkey dog food

Homemade Dog Food

1. First up is an awesome DIY Homemade Dog Food by Damn Delicious. Keep your dog healthy and fit with this easy peasy homemade recipe – it’s cheaper than store-bought and chockfull of fresh veggies!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 8 cups

INGREDIENTS

• 1 1/2 cups brown rice
• 1 tablespoon olive oil
• 3 pounds ground turkey
• 3 cups baby spinach, chopped
• 2 carrots, shredded
• 1 zucchini, shredded
• 1/2 cup peas, canned or frozen

For the full recipe and nutritional info, check out the original recipe at Damn Delicious.
Source: Damn Delicious

Roasted Wasabi Chickpeas - Wasabi, sesame seeds

Roasted Wasabi Chickpeas

Ingredients

1 15-oz can chickpeas, drained and rinsed well

1 t. olive oil

1 T. wasabi powder (more if you like it spicier)

1/2 t. sea salt

2 T. black sesame seeds

 Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.  Thoroughly rinse chickpeas in a strainer.

 

After chickpeas are nice and dry, spread atop the parchment paper.  Bake for 15 minutes

 

Pull the baking sheet out of the oven and drizzle on olive oil.  Add salt and wasabi powder and mix to coat.

 

Bake chickpeas for another 15 minutes.  When chickpeas are done roasting, turn the heat off and crack the door open until peas completely cool, about 30 minutes.  This will also up the crunch factor.

Spicy Oven Roasted Chickpeas - cumin, chili, cayenne

Spicy Oven Roasted Chickpeas

• 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

Instructions

1. 1Heat the oven to 400°F and arrange a rack in the middle.
2. 2Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.

Roasted Chickpea Snack - Cumin, Garlic, Chili

Simple Roasted Chickpea Snack

• 
  
• Prep
  10 m
• Cook
  45 m
• Ready In
  55 m

Recipe By:cheldi

"This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad."

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder

• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 dash crushed red pepper
• 1 (15 ounce) can chickpeas, rinsed and drained

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
3. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

ALL RIGHTS RESERVED © 2016 Allrecipes.com
Printed From Allrecipes.com 2/29/2016

 

Simple Roasted Chickpea Snack - garlic, chili

Simple Roasted Chickpea Snack

• 
  
• Prep
  10 m
• Cook
  45 m
• Ready In
  55 m

Recipe By:cheldi

"This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad."

Ingredients

• 2 tablespoons olive oil
• 1/8 teaspoon garlic powder
• 1/4 teaspoon chili powder

• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 dash crushed red pepper
• 1 (15 ounce) can chickpeas, rinsed and drained

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
3. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

ALL RIGHTS RESERVED © 2016 Allrecipes.com
Printed From Allrecipes.com 2/29/2016

Creamy Three-Cheese Spaghetti

Ingredients

• 12 oz. spaghetti
• 3 cloves garlic, minced
• 3/4 c. heavy cream
• 3/4 c. Italian cheese blend
• kosher salt
• Freshly ground black pepper
• 3 tbsp. chopped fresh parsley
 

• Directions

  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
  3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.