Chickpeas are often the unsung heroes of food. Especially when you’re trying to cut out wheat/gluten sources, or refined things in general. I had no idea that they were so versatile until, over the course of one week, I had put them in savoury flat bread, pumpkin dessert loaf and a creamy packed lunch salad! (And no, the pumpkin loaf didn’t taste like chickpeas at all…it tasted like glorious cinnamon pumpkin bread!)
Someone asked me recently why I hadn’t posted new recipes in a while, and I think the answer I gave was something like “I haven’t made anything blog-worthy recently”, but I don’t know if that is really the case all the time. I’ve got a few recipes and posts brewing that I have wanted to write for a while and had put them off. I never imagine myself to be too great of a blogger, and I think I had unknowingly believed that everyone groans about the little chatty section before the recipe. So, I had somehow convinced myself that I couldn’t write too much before the recipe…and that I should just put the recipe up with no explanation. If I’m going to do that, I might as well just become All Recipes. (Nope). So, I hadn’t posted for a while. I sometimes really like the chatty part. Sometimes all I want is that section and a few tidbits of information, so maybe now and then I’ll do more posts like that. (I don’t know about you, but I think that it would be fun.) So, I decided to get back at it, and do posts that I really love to share with you. My aim for the fall is to craft a blog that both informs and encourages. You might see some design changes, as well as new content! (Celebrations!) Let me know in the comments section below what kinds of posts you really like to see!
I also have been spending time updating my BIE skills (there are some new amazing stressor testing kits that have just been released..and I’m hoping to get them soon!) And, some exciting new balancing protocols in the works! (*Yes!*) If you’re not sure what that means, the Service Menu will give you an idea! I am always amazed by the new things that other practitioners are discovering and sharing! BIE is only 12 years old, and I am convinced that it only just keeps getting better every year! (I don’t know if you’ve seen it yet, but I have a new BIE introductory video on the home page! You will definitely be surprised by the testimonies that you hear in it!)
Back to the chickpeas. If you follow me on Pinterest, you’ll know that I have recently been pinning a lot of chickpea-laden things (and pumpkin things. Because…it’s fall. And I like pumpkins.) They are full of protein, potassium, fiber, iron, magnesium and calcium! You can’t go wrong! (Plus, they have such a long shelf life).
Recipe hunting on the web can sometimes be intimidating…especially if you really really don’t like to have recipes fail (I hate wasting food). So today, along with sharing a recipe I’ve tweaked, I’ve rounded up a few fall treasures to show you how multipurpose chickpeas can be! They’re not just for hummus.
The recipe for the pumpkin bread is from the Detoxinista’s Vegan Pumpkin Bread (Gluten free)
- Instead of 1 C of Buckwheat flour, I used 1 C of chickpea flour (I used the Bulk Barn brand, but you can use whichever brand you like).
- If you’re trying to cut down on sugar sources, even naturally occurring ones, then you can reduce the maple syrup a bit. (The recipe calls for 6 TBSP, but I used about 4-5, and it was just right for us. Just make sure to balance the moisture content out).
- If you don’t have all of the spices (ex. I ran out of ground ginger in the middle of making this recipe), just use what you have. I added a little pinch of nutmeg into it, and it was very nice.
2. Eat Your Greens Chickpea Medley from Angela Liddon of Oh She Glows. It’s cool, refreshing, and you can 100% take it for lunch. Done and done.
3. Authentic Italian Chickpea Flatbread from In Pursuit of More.
This one gets a gold star. I’ve never seen a recipe that involves so much trust. Usually, I can figure out if things look right as I go along. But really, even as I was putting the pan in the oven to bake, I was quietly thinking “I hope that I didn’t let this batter sit for 4 hours just so that I could throw out a hot soupy mess…because this looks like it’s not going to end well and there is no way it will ever resemble “flatbread”. This is chickpea flour soup.” But then, in about half an hour, you pull it out and it’s this flaky glorious flatbread and you have no idea how this happened..but you’re very happy that it did. Because, man, is it good. Plus, it takes like 4 ingredients, and 5 minutes to whisk together and you feel very accomplished afterwards.
4. Chickpea and Butternut Squash Curry from Vikalinka.
This one is a savoury, coconut-filled winner. It takes a little time to cut everything up, but once you have it going, it comes together quickly. It also stores well in the fridge for a few days, and makes a lot of leftovers. And there’s never anything wrong with leftovers.
Hope that you enjoy these recipes! Have a great day!
It’s ragweed season, so make sure that you book your balancing sessions soon!
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