Entries by Diana Galindo

Pea, Pistachio and Cilantro Hummus

I found this recipe on Pinterest and it’s become one of my favorites. Thank you, Peas and Crayons! When I don’t have pistachios, I use walnuts or almonds. I serve it for dinner guests with carrot and celery sticks, and either fresh pita wedges, pita chips or crispy whole-grain or seed crackers. The leftovers go […]

Cilantro, Pea and Pistachio Hummus

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Prep Time
15 minutes

Prep Time
15 minutes

Cilantro, Pea and Pistachio Hummus

Print Recipe

Prep Time
15 minutes

Prep Time
15 minutes

Ingredients


Adjust servings:

Units:

Instructions
  1. In a food processor or blender, combine chickpeas, peas, tahini, olive oil, and most of cilantro. Add cilantro, saving several springs for garnishing.

  2. Blend to incorporate.

  3. Scrape down the sides and add garlic, salt, red pepper flakes and water. Blend until deliciously creamy.

  4. More oil, tahini, or water will thin out the hummus, more red pepper flakes will add heat and you can even add some lemon or lime juice to add some zest to the dip!

  5. To dress it up, drizzle 1/2 - 1 tablespoon of extra-virgin olive oil over it, and sprinkle some chopped cilantro and pistachios and on top.

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A Hearty Wild Rice Dish

I like the texture and colors of a wild rice blend, but also use brown rice instead. The chicken broth enhances the flavor (and nutrients); use vegetable broth instead for vegan guests, or even simply use water. As a side dish it also pairs nicely with grilled chicken, broiled fish brushed with extra-virgin olive oil […]

Wild Rice, Quinoa and Corn

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Servings
8

Servings
8

Wild Rice, Quinoa and Corn

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Servings
8

Servings
8

Ingredients


Adjust servings:

Units:

Instructions
  1. Place the wild rice in a saucepan and toast it over medium heat until the translucent grains of the white rice look white. Add the broth and bring to a boil. Cover, reduce the heat to simmer and cook approximately 45 minutes or until rice is tender.

  2. In another saucepan, toast the quinoa. When it begins to make little popping sounds, add the water, bring it to a boil. Immediately turn heat down to simmer and cover the quinoa. Cook 25 minutes. Do NOT salt the quinoa until after it cooks or the seeds (technically they are seeds rather than grains) will not pop open.

  3. Mix the wild rice with the quinoa, add the corn and green onion and mix.

  4. Season with salt and pepper, drizzle with 1–2 tablespoons olive oil and mix one more time.

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Pumpkin Play Date

A healthy fall play date plan for children and mamas to delight in the the fun and yummy bites pumpkins bring.