As reported last week, I eased off my detox and back into everyday life. Using the photo shoot for our HEATH Ceramics collaboration as a happy start-date, I indulged easily back into my old way of eating and living. After enjoying some (quite a bit of) bread, a piece of wedding cake (or 2) that we had made for the shoot, some after-work cocktails, and other earthly delights, I am happy (and surprised) to report that I miss my new way of eating.
Saturday, I went back to the farmer’s market and yesterday my girlfriends and I started our “hard core” cleanse – together and one week early. In the coming weeks, I will share some of our favorite recipes that we develop while navigating the backyard garden, the farmer’s market and Clean.
Cathy asked, “Why is this humus so good?”
My guess: “Rattlesnake beans?” Anything with that name has to taste good.
RATTLESNAKE BEAN HUMUS
2 cups cooked rattlesnake beans (or any other locally grown bean, for that matter)
1/2 cup bean “gravy” (the water that you cooked the beans in)
3 cloves fresh garlic
1 lemon, juiced
1/2 cup tahini
Salt, black pepper, and paprika to taste
Place all ingredients together and blend thoroughly. I used my hand blender right in the bowl I was using to serve.
Drizzle with flax oil, add a sprinkle of paprika and serve with brown rice cakes.
*Photos from the Saturday farmer’s market at the old Fairgrounds.