ROASTED BEET HUMMUS
This weekend the three amigos: Justin, Bruce and I headed to our favorite vegan friendly restaurant in Rhode Island ‘The Grange’. This place truly kicks ass. For brunch I had the best vegan tofu benedict I have ever had. Granted I’ve only had two in my lifetime because they are pretty tough to find but still I rate it very highly among other cruelty-free breakfast foods. Since ‘The Grange’ is a 40 minute drive from where we are currently residing until we move onto the boat, we flipped on a random Rich Roll podcast ‘How To Be A Minimalist’ with Joshua Fields on the way there. We only got to listen to about half of it before we arrived to our vegan haven. But something about the podcast inspired me, or intrigued me to finish the podcast yesterday while running errands and cleaning during my workday.
I think the reason the podcast title caught my attention initially is because I am approaching phase two of ‘get rid of the majority of my stuff phase.’ Phase one included: my car, my apartment in Arizona, my job as a flight attendant, my furniture, and at least a third of my clothes. I am imagining phase two as more than just decluttering and organizing. That’s why the idea of minimalism is alluring. The lifestyle seems more in reach than ever. Living on a boat leaves little room for material things. And the more I read about minimalism, the more I understand that the idea is not confined to the decluttering of physical items; but even of ideas, thoughts or relationships that no longer serve our purpose. An idea as simple as, “I’m a girl, this is not my responsibility,” when coming across a task difficult to me while on the job. This idea no longer serves me and my goals. So by focusing on what is important and practicing the idea of minimalism by consciously getting rid of excess things that no longer fit the bill…we can make room to live a more purpose-driven life! and that sounds lovely to me. So while I prepare for phase two of minimization those are the ideas that I am pondering. Making room for changes, lots of changes, and more meaning and purpose.
While approaching Thanksgiving with our friends and family, this just happens to be the perfect topic to think about. Expressing gratitude and thinking about what makes us feel alive and what adds value to our lives, then once we’ve done that – – focus on those things more. (assuming those things aren’t things*)
Lately I’ve been experimenting with red beets. Fuchsia fingertips. Beets make me extremely giddy. If you haven’t blended a baked beet before, you have to try it. It produces the most beautiful natural color, and it’s an instant mood changer. Plus, if you haven’t heard…beets are full of antioxidants. Hence, the beautiful color it produces. If you need a stunning side dish for your holiday ventures. Choose this roasted beet hummus!
Happy Holiday xx : )
1 small red beet, scrubbed
1 can of garbanzo beans, rinsed and drained
2 tablespoons of tahini
Juice of ½ a lemon
2 cloves of garlic, minced
¼ cup olive oil
salt and pepper to taste
Preheat oven to 400 degrees
Wrap beet tightly in foil and bake for 40 minutes
Peel beet, cut in quarters and then add into food processor with tahini, garlic, lemon juice, garbanzo beans, olive oil and seasonings. Blend until smooth. Adjust seasonings as needed.