I must first and foremost thank my SilverSneakers students for being some of the most awesome people I have in my life. Your generosity, kind spirit, open minds, experience and caring hearts make my work, play! Yesterday was a wonderful day at the gym, thanks to you. Thanks to Sheila for the constant gifts of fruits from your trees. This week adorably sweet mangos, followed gorgeous Persian limes. Martha, thanks for the Trio bar (which I haven’t yet tasted, but it looks perfect) and for sharing your stories of improved health. Thanks to Sylna for your sage words, which I take very much to heart and appreciate greatly. I will always remember the line you shared with me yesterday about “the truth.” Thanks also, for sharing this site. It was great to hear from Ginny last night. I miss your incredible energy and look forward to seeing you in class again!
No crowd for Vegan Feast Thursday. Derek and basically the rest of the “usual suspects” are on the road. Peter’s (my “adopted” adult son) band, Remembering Never, has 5 gigs between Georgia and Pennsylvania and they return on Monday. Via their music, these guys have seen most of the world. The best part of that, being that they get to do it together. These are a group of guys who have an incredible bond and friendship, forged by their passion for music and living a vegan, rather “straight edge” lifestyle.
Wouldn’t it be nice if we could all find commonalities to bring us together? Many of you have asked me to keep posting recipes. This morning I was thinking about middle eastern food and how it brings together both sides of the “strip.” In my house, it also brings Mitch and I together. While a meal of hummus, pita and falafel is entirely plant-based, it is also one that Mitch enjoys without feeling any deprivation. Though I rarely fry ANYTHING, my halo is not so tight that I can’t be decadent once and while. Here’s a simple falafel/tahini recipe, thanks to the girls who wrote “The Garden of Vegan.”
2 cups cooked or canned chickpeas
2 cloves garlic, roughly chopped
1 tsp turmeric
1/2 tsp salt
1/4 cup onion, roughly chopped
2 tbsp fresh parsley
2 tbsp water
1 -1/2 tbsp flour
1 tbsp olive oil
NOTE: This particular recipe does NOT call for parsley, but most do and I would add about 1/3 cup!
In a blender or food processor, blend chickpeas, garlic, turmeric, salt, onion, parsley, water and lemon juice until well mixed. Add flour till well mixed, again. Roll mixture with wet hands into balls (of your desired size choice). Makes 10 large or 18 small falafel balls. Serve with Tahini. Make sandwiches on pita bread! YUM
MO’S TAHINI SAUCE
1/4 cup tahini
5 tbsp. lemon juice
2-4 cloves garlic, roughly chopped
1/2-1 tsp salt
1/4 – 1 cup water
In a blender or food processor, combine the tahini, lemon juice, garlic and salt. Slowly pour water in and blend until smooth. Makes approx. 1 and 1/2 cups.