Gluten Free

Xymogen’s VegaPro – A Clean Vegan Protein that is GMO-Free and Sugar-Free

Xymogen’s VegaPro
Xymogen not only offers supplements for addressing a range of medical concerns and health conditions, but also produces a high-quality vegan protein powder that is bioavailable and free of unnecessary ingredients.   High-quality dietary protein is vital for helping the body to sustain proper function and metabolism. Amino acids from dietary protein are needed in various physiological processes, and help to regulate digestion, detoxification, and hormone production.  Xymogen’s “VegaPro” protein is a clean vegan protein that is GMO-free and sugar-free, and designed to offer customers a completely “clean,” unmodified plant-based option that can be easily incorporated into any kind of diet or lifestyle.  VegaPro is available in a 14 serving size container, with one scoop equal to 21 g, and provides 17 g of protein and 80 calories.  VegaPro is a blend featuring pea protein isolate, rice protein concentrate, taurine, glycine, and l-glutamine.  Clean High-Quality Protein, with Added Amino Acids L-glutamine, glycine, and taurine have been added – all of which have demonstrated clinical efficacy in supporting cardiovascular health, glucose tolerance, and intestinal health. These three non-essential amino acids are often found to be deficient in those with immune system disorders, those recovering from chronic illness, or those with digestive disorders. Providing additional, plant-based amino acids can help support the maintenance of immune cells and metabolic function.  At around 93% - 94% digestibility, pea protein is considered to be highly digestible, and meets the same standards of animal-derived protein like beef, whey, or milk.  The amino acid profile for pea protein and rice protein concentrate are ‘complete’ when combined together in this formula, providing a high amount of important amino acids like arginine, lysine, aspartic acid, and leucine.  Those that want a protein free of sugar (including lactose), sugar alcohols (xylitol or Stevia), flavorings, gluten, and animal products (including dairy) look no further than Xymogen’s VegaPro! VegaPro also offers practitioners and regular customers alike a degree of flexibility not found in many other types of protein powders on the market. Given that the main goal of Xymogen’s pea + rice protein blend is an easily digestible plant-based protein, with no other additives, any concerns over interactions with herbal supplements or nutraceuticals can be avoided. Completely free of sugar and flavoring, the protein can be added to plain water, a smoothie, or any other kind of beverage easily. You can choose to disguise or mask the taste if needed.

Eating Gluten-Free at Restaurants

Gluten Free
Most people have a tendency to automatically assume certain food items are gluten-free and thus ‘safe’ for those with Celiac Disease or gluten intolerance. Chicken salad is gluten-free, right? Fries should be safe, shouldn’t they? Where could the gluten be lurking in chicken or a salad? Should you be genuinely concerned about eating out at restaurants? As always, those with severe gluten intolerance, allergies, or Celiac Disease should consult or contact the restaurant prior to dining to ensure they can enjoy their meal with peace of mind, as no one can confirm the absolute safety of environments where other gluten-containing food is being prepared. Those looking to avoid gluten – whether due to allergies or personal health reasons, are entitled to enjoy a meal at a restaurant without having to worry about problematic ingredients in their food making them sick.  Tips & Tricks for Enjoying a Gluten-Free Meal As we mentioned previously, never automatically assume a food or dish prepared in a restaurant is gluten-free. While it may seem ‘obvious’ that things which are not made from wheat or barley are ‘safe’ – this just is not the case.  Restaurants often prepare gluten-containing foods in the same kitchen, using the same utensils. This is in addition to ‘hidden’ ingredients that could be derived from wheat or barley and thus trigger a reaction. Ensure Proper Communication with Staff About Your Dietary Needs This extends far beyond just going gluten-free. If you have any sort of allergies, food preferences, or dietary requirements (such as a strict vegetarian or vegan diet), it is essential you let staff know prior to ordering. As such, they can either advise you on what to avoid (or if it is possible to accommodate you) or ensure the food is prepared isolated from potential problem ingredients. This tip applies to any restaurant you would be dining at. If the server has difficulty understanding your concerns, it is best to ask to speak to a manager, kitchen staff, or a supervisor to adequately address your concerns.  You should never feel guilty or critical for doing this, as it is the staff’s job to accommodate their customers and ensure their safety. Not yours. You should never feel like a burden for advocating for your health or dietary needs. Look for Potential ‘Problem’ Ingredients; Stick to ‘Simple’ Foods Never trust that all the ingredients in a dish are listed on the menu. If you are still unsure of what to order based on menu descriptions (which often will not accurately list all the ingredients), stick to food that is simple and straightforward. Gluten, from wheat or barley-related products, may be hidden in things labeled as “house dressing,” “sauce,” or “marinade.”  Look for dishes with a designated ‘gluten-free’ icon next to them, always ask the waiter or staff prior to ordering, and stick to things that are a ‘safe bet.’ This means things like fries or a fruit salad – are incredibly unlikely to have any sort of gluten due to the preparation process. It is also extremely unlikely that these dishes would have come into contact with wheat or barley and been ‘cross-contaminated.’  “Cross-contamination” is also a huge concern for people with severe allergies – not just to gluten, but to other problematic allergens like shellfish. What Does “Cross Contamination” Mean, and Should I Be Worried? Cross-contamination is not a gluten-specific term. The Department of Health actually qualifies cross-contamination as “the physical movement or transfer of harmful bacteria from one person, object, place or [location] to another.” This usually applies to things like raw meat contaminating, say, a salad – which may result in food poisoning due to improper handling techniques. This terminology, however, also extends to gluten and other allergens. Cross-contamination is a risk factor for anyone with a gluten allergy, or intolerance,  especially those with Celiac Disease. While you should have a healthy level of concern over cross-contamination, especially when your safety depends on it, many times it is difficult to know fully how food is prepared – in a facility producing pre-packaged food, or in a restaurant. Studies also offer conflicting information on this. While one study indicated that it is minimal or no gluten transfer between tools like toasters and knives when used for both gluten-containing and gluten-free foods, other studies indicate a major risk to those with Celiac Disease. Despite researchers finding ‘low’ gluten transfer between things like toasters, knives, and pans – there were still concerns over things like using the same cooking water for gluten-free pasta after cooking wheat pasta, and for restaurant appliances like fryers. This is why it is always best to check with restaurant staff to ensure optimal safety d ...

Spring Chickpea Salad

Healthy Planet is back with @sabrinavirdee and dropping yet another healthy recipe for the family. The ultimate side dish or a stand alone star, the Spring Chickpea Salad can be used in any setting! Lunch, dinner or a snack, you choose! #livelifehealthy⁣ Spring Chickpea Salad⁣Serves 4-6⁣INGREDIENTS⁣1 can of Kidney Beans drained and rinsed⁣1 can Black Beans drained and rinsed⁣1 can Corn drained (fresh corn if possible)⁣1 can of Chickpeas drained and rinsed ⁣½  Red Bell Pepper diced⁣½  Orange Bell Pepper diced⁣½ medium Red Onion finely diced⁣½ cup fresh Cilantro finely chopped ⁣2 Jalapenos seeded and finely chopped  (optional⁣)1/8 cup Apple Cider Vinegar ⁣¼ cup Olive Oil ⁣½ tsp Sea Salt⁣¼ tsp ground Black Pepper⁣   ⁣DIRECTIONS⁣1. In a large mixing bowl, add all of the ingredients and toss to combine. Taste and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar.2. Cover and chill to marry the flavors—preferably overnight or at least 2 hours. Serve in individual bowls as is, or with a protein of choice!⁣⁣OTHER FUN WAYS TO ENJOY! ⁣1. Top with avocado’s for some healthy fats ⁣2. Pile it onto nachos or serve it as black bean salsa with tortilla chips.⁣3. Use it as a filling for burritos or quesadillas (leaving as much of the liquid behind as possible)⁣   Recipe created by: @sabrinavirdee

Fudgy Black Bean Brownies

Fudgy Black Bean Brownies!⁣⁣Who doesn't love something sweet from time to time? What if we told you that not only can you satisfy your sweet tooth with INSANELY moist chocolate brownies, you can do it guilt free!⁣⁣@sabrinavirdee dropped off this recipe that is FOR SURE going to have the family cleaning their dinner plates in anticipation. Don't take our word for it, but a scoop of Vanilla Ice Cream pairs up pretty well with a warm Brownie! Let us know what you think below! It's Brownie Time! #livelifehealthy⁣⁣ Fudgy Black Bean Brownies⁣INGREDIENTS⁣1 15-oz can Black Beans rinsed and drained⁣3 large eggs (local if possible)⁣3 tbsp Coconut Oil ⁣1 tsp Vanilla Extract⁣
¼ cup Unsweetened Cocoa Powder⁣
⅔ cup Coconut Sugar ⁣½ tsp Baking Powder⁣¼ tsp Salt⁣½ cup Semi-Sweet Chocolate Chips ⁣ ⁣DIRECTIONS⁣1. Preheat the oven to 350 degrees2. Puree black beans in a food processor, until a rough paste. ⁣3. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. ⁣4. In a separate bowl, combine cocoa powder, sugar, baking powder and salt⁣5. Add the dry ingredients to the black bean mixture then stir in chocolate chips.
⁣6. Grease an 8×8 or 9×9 inch pan and pour in batter and bake for 30 to 35 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!)⁣7. Allow brownies to cool before cutting.⁣ Recipe created by: @sabrinavirdee

Mango & Coconut Anti-Inflammatory Smoothie

Mango & Coconut Anti-Inflammatory Smoothie!⁣⁣The change of season is here! Longer days, warmer temperatures and a sense that the world is slowly getting back on schedule. @sabrinavirdee is rolling out a delicious treat that can be enjoyed anytime of the day. By adding natural ingredients along with a bit of love, you will be cooling down in no time with a cold smoothie in hand! Add Kaizen Naturals Vanilla Protein Powder and help build muscle, repair tissue! Check out past recipes to put together a full day of eating, snacking and enjoying time with your loved ones and friends! #livelifehealthy⁣⁣Mango & Coconut Anti-Inflammatory Smoothie⁣Serves 1⁣INGREDIENTS ⁣1½ cups Frozen Mango ⁣½ cup Frozen Pineapple ⁣½ cup Coconut Milk ⁣1 tsp Turmeric Powder⁣1 cup of Cold Water⁣1 scoop of Vanilla Protein Powder *optional ⁣⁣DIRECTIONS1. Add all your ingredients into your blender and mix until you have a smooth and creamy consistency. Add more water for desired thickness! Enjoy!⁣ Recipe created by: @sabrinavirdee

Pecan Pie French Toast

For those of you who don’t know me, my name is Cass. I am a Holistic Nutritionist obsessed with creating healthier favourites for both myself and my followers. I am known on Instagram as @the_nourishingproject, check it out if you want to see more of my favorite creations. I am a sucker for all things baking, making, creating and of course styling and taking photos of these creations before I indulge in what I have created. I love finding a normally high sugar/processed, but delicious recipe and transforming it into a nourishing treat/meal with nutrient dense ingredients and of course, lower sugar! Raise your hand if you’re favourite meal is breakfast?! (Immediately raises hand).  I have always been a pancake and waffle lover, but believe it or not, I had my first French Toast about 2 years ago. I know, I know, who am I? I always thought French toast was puzzling, but what’s not to love? Soft inside and crispy outside, cinnamon, maple syrup and you can pretty much make any flavour you want. Today I chose PECAN! If you love French toast, pecans and coconut whipped cream then you are in for a treat. This is the perfect recipe for any morning, weekend or holiday brunch. Christmas is just around the corner, just saying!  Step inside my kitchen and enjoy making and eating this dish as much, or even more than I do! Be sure to make extras to throw in the freezer and then reheat in the toaster for a quick, satisfying breakfast or snack. The best part about this is you can make it sweet or savoury. Today, I’m feeling sweet. So Let’s get started and fire up the pan!   Ingredients: Coconut Whipped Cream 1 can coconut cream unshaken and refrigerated overnight or for at least 6 hours. (insiders tip, lay the can upside down in the fridge so all the cream sits at the top when you open it!)  ¼ cup gluten free tapioca flour  1 tsp organic vanilla extract  French Toast 6 slices gluten free bread of choice (any bread is ok, I just love gluten free bread!) 6 organic eggs (local is always the way to go if possible!) ½ cup + 2 tbsp coconut milk  1 tbsp ground cinnamon pinch of ground sea salt  Pecan Pie “Syrup”  1 cup organic chopped pecans 4 tbsp organic canadian maple syrup 2 tbsp organic coconut oil 1 tsp ground cinnamon Directions: Coconut Whipped Cream Open can and carefully scoop the top layer of coconut cream from the can. If you skipped the refrigerator step, do yourself a favour and put it in the fridge! The top layer should be solid, this is what will make the whipped cream. Transfer solid layer into a chilled mixing bowl. Keep the remaining liquid from the can for later. I like to freeze them into an ice tray and use them in smoothies and even soups/curry’s. Whip the coconut cream until smooth, using an electric mixer. You can also refrigerate the mixer ahead of time. Whip for 1 minute. Add rest of the coconut cream ingredients to bowl and continue to whip until soft peaks form. Cover & putstore in fridge. French Toast Lightly oil a large pan over medium heat with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, cinnamon and sea salt Dip each slice of bread into the egg mix, making sure the full piece is covered/soaked in the mixture. Pan fry each slice of bread until egg coating is cooked, I find the time varies considering how much egg mixture the bread has soaked up, so be sure to check. Serve French toast on a plate and cover with pecan pie “syrup”. Pecan Pie “Syrup”        1.   In a small pot, mix together syrup, coconut oil, cinnamon and chopped pecans. Over medium heat, cook until warm. Pour over French toast when cooked. Tips on how to store: Refrigerator: Store in airtight jar or container, glass is best (I find the taste changes in plastic after 2 days). Use up within 3 days. Reheat in toaster.  Freezer: Store in airtight jar or container, freezer safe glass is best. Good for up to 2 months depending on your freezer quality. Reheat in toaster. *I like storing mine in a freezer safe glass container in the freezer. I will then take out a few at a time (or more) and keep in the fridge (glass container as well) for easy access. I highly recommend reheating the French toast slices in a toaster or oven. Toaster is fastest.  Follow @healthyplanet for more Health & Wellness recipes! from yourself. You can also follow me @the_nourishingproject on Instagram for pastmore Health & Wellness Recipes Happy sweet eatin’ from yours truly, Cass (@thenourishingproject)

Maple Crumb Harvest Salad

  Welcome back to my little corner of foodie love! For those of you who are checking in for the first time, let me introduce myself. My name is Cass, I am a Holistic Nutritionist obsessed with creating wholesome, healthy and nutritious recipes to share with friends and family. I have been fortunate enough to team up with Healthy Planet to share my love for creating (and eating) nutritious favourites for you and the rest of the Health & Wellness Community. I hope you love these recipes as much as we do! Let me know what you think in the comment section and enjoy! Fall is here to STAY! If you’re looking for ways to incorporate seasonal flavours into your dishes then look no further, you have found it. My Roasted Squash Harvest Salad happens to be the perfect lunch or side dish to add with any meal. This may seem like a complex dish, but it is seriously so easy to prep and everything can be done while the squash is roasting in the oven. Perfect! Created with mixed greens, heirloom tomatoes, celery, red onions, quinoa and lastly the star of the show, roasted White Swan Squash dusted with my signature pecan-walnut “cheese” crumb topping! I know some people steer clear from the squash family because they are not an easy vegetable to prep, but trust me when I say, it’s all worth it in the end. Squash can make any Fall dish come to life. My Favourite part are the different varieties of squash to choose from and the many ways you can incorporate them into your meals!  Salads can get a bad rep because we tend to eat themprepared the same way Every. Single. Time!! Well, this is it, no more boring salads! My Harvest Salad is the perfect seasonal dish and sure to leave you feeling satisfied. As long as you have a leafy green, healthy fats, protein, colour and crunch…you can make any salad fun.  The Maple Crumb Harvest Salad is loaded with delicious Autumn flavours and is packed with tons of nutrients. My favourite part? The orange-maple-walnut dressing and pecan-walnut crumb topping. Seriously, who doesn’t love the sound of that? Convincing the family to eat their greens has never been easier!    Maple Squash Prep 2 white swan squash (or a similar squash), cut in halves, peeled and seeded (pictured squash is not peeled – but can be easily peeled off after baking)   4 tbsp EVOO  3 tbsp Canadian maple syrup    1. Preheat oven to 400 F 2. Mix EVOO and maple syrup in a small bowl and glaze over the squash halves 3. Roast in the oven for 25-30 minutes until tender throughout 4. Cut each squash into thinner wedges to place on top of the salad Orange-Maple Walnut Dressing   ½ cup walnuts   ¼ cup Canadian maple syrup  4 tbsp EVOO 3 tbsp apple cider vinegar ½ tsp each: ground black pepper, garlic powder, sea salt 2 tbsp freshly squeezed orange juice   1. Combine all ingredients except EVOO in a food processor or blender until thoroughly combined, ensuring the walnuts are pureed and no longer chunky. 2. Add EVOO through the feeding tube while food processor is still running 3. Add 1 tbsp water at a time if needed to reach desired consistency 4. Transfer to glass jar and store in the fridge    "Cheesy" Pecan-Walnut Crumb ¼ cup walnut  ¼ cup pecan 4 tbsp hemp seeds  2 tbsp nutritional yeast ½ tbsp. garlic powder ¼ tsp sea salt   1. Combine all ingredients in a food processor or blender and pulsate. Make sure not to over pulse as we don’t want the            mixture to form a flour-like consistency, rather chunky/crumby 2. Transfer crumb topping into a bowl 3. Coat each squash piece in the bowl with the bowl, making sure one side of the squash is covered with crumb topping.    Salad Prep Washed Mixed Greens (enough for 6 people) 1/2 cup uncooked quinoa (follow directions on box to cook)  1/4 cup thinly sliced red onion 1/4 cup chopped celery sea salt and ground black pepper to taste   In a large mixing bowl, add your washed greens, diced red onion, chopped celery, dressing, room tempeture quinoa, sea salt and ground black pepper to taste, toss and coat lightly. Start with less dressing and ad more if needed. Once your greens are coated, transfer to your favourite salad dish ( a long narrow serving dish works best for presentation, but any salad dish will do). Once transfered, coat 1 side of your roasted squash with the "cheesy" crump up and lay length wise! Add a few pinches of the crumb to the top of the salad for an extra crunch!    Follow @healthyplanet for more Health and Wellness Recipes from yours truly! You can also follow me @the_nourishingproject for past Health and Wellness Recipes! Happy Harvest, from yours truly! The Nourishing Project    

Curried Mushroom and Hummus Toast

Avocado Toast is is the next best thing to sliced bread, we can all agree on that. Few things can match the simplicity and amount of flavours you can pack onto a perfectly toasted piece of bread. The base of every avocado toast? The bread, of course! Healthy Planet has taken that same piece of perfectly toasted bread and added another level of flavour. Curried mushrooms! Earthy, rich and loaded with flavour, continue the trend of every and anything on toast and show off to your friends and family next time you want a snack! Take a look at the Healthy Planet Curried Mushroom Toast recipe below! Ingredients 12 ounces sliced mixed mushrooms (button, crimini, maitake) 3 tablespoons of extra virgin olive oil 12 tablespoons Roasted Red Pepper Hummus (available at all Healthy Planet Locations) ⅛ teaspoon curry powder (you can add more according to your taste!) 1 large minced garlic clove 2 tablespoons unsalted butter (available at all Healthy Planet Locations) 1 medium shallot, finely sliced ½ teaspoon zest of a lemon 1 ½  cup washed sunflower sprouts  ground black pepper and sea salt for taste sliced gluten free bread   Instructions A standard slice of toasted gluten free bread is always acceptable, but, if you want to get fancy, grab your bread and with a  large round baking mold, punch out 12 round slices of bread. Toast the sliced bread until it has a golden brown color. A well toasted, crunchy slice is perfect for catching all the flavour from the hummus and mushrooms!  Check out our Roasted Red Pepper Recipe for instructions on how to create your own, or you can simply go into any Healthy Planet location and pick up one of our favourite Hummus Brands! Any hummus will do for this recipe, we just love the combination of roasted red peppers and curried mushrooms! Heat a large pan and add your olive oil, unsalted butter, mushrooms, shallots and garlic. Saute for roughly 5 min on high heat before adding your curry powder. You want your mushrooms to brown and absorb all the flavours from the curry, garlic and shallot. Stir occasionally to mix the flavors while evenly coating the mushrooms. Add a pinch of sea salt and ground black pepper to taste. Once you have you sauteed your mushrooms to perfection, add your lemon zest and mix thoroughly. The more you create this dish, the more familiar you will be with what level of flavour you want from the curry. A little goes a long way! Add more curry as you see fit and make it your own! Set aside your mushrooms and let them cool to room temperature. Now that the main attraction is finished preparing, grab your toasted gluten free bread and swipe 1 tablespoon of roasted red pepper hummus per piece. This will add some creaminess as well as keep your mushrooms firmly in place on top of the bread. After you have swiped all 12 pieces with hummus, start adding your mushrooms! Take 2 tablespoons of mushrooms for each slice. Once you have evenly distributed the mushrooms to the toast, top off with the remainder amongst them. In a separate bowl, wash and then dry your sunflower sprouts, garnish your mushroom toast with the sprouts and you are ready to enjoy! Perfectly served on wooden cutting board or your favourite serving platter! #livelifehealthy  

Alkaline living with Progressive VegEssential All in One

It’s that time of year again.   The kids are heading back to school and you’re looking to get back into a routine after enjoying all the fun summer distractions that the nice weather can bring. Did you know that  80% of achieving your health and wellness goals is determined by what you put into your body. So where do you start so you can hit your goals faster? Let’s take a look at 3 key nutrients that will kick start you on the right track fast. Protein A busy lifestyle calls for enough protein throughout your day to keep your energy up as well as support and maintain muscle tissue. Protein is needed for hormones, neurotransmitters, enzymes and so much more.  That’s exactly why we need to make sure we’re getting enough. Studies show that as we get older, we need more quality protein to perform and feel our best every day.  Fibre Is very important to our health.  Not only does it help with bowel regularity which reduces the risk of colon cancer but adequate daily fiber also can aid weight loss, support heart health, reduce the risk of type 2 diabetes and so much more.  Adequate fibre also supports healthier gut bacteria which has many health benefits. It helps with satiety and can support more even energy levels. Most people only get ½ off the 25-40 grams of fiber that is suggested for everyday health.   Antioxidants These are natural chemicals that lessen the stress caused by free radicals.  Everyday your body creates free radicals in response to chemical reactions inside the body. Certain external factors such as smoking, drinking, pollution, pesticides etc can lead to further damage.  Free radicals are unpaired electrons. They steal electrons from other pairs leading to the creation of more free radicals and more damage. This oxidative damage is thought to correlate with accelerated aging and disease. Antioxidants are critical nutrients that donate an electron to these free radicals rendering them harmless.  Vitamin A, C and E are 3 very common antioxidants. It’s recommended to consume 3000-5000 ORAC units per day. ORAC stands for Oxygen Radical Absorbance Capacity. It represents the antioxidant capacity of a nutrient or food.   VegEssential All in One has you fully covered.   1 serving: 27 grams of protein 7grams of Fibre Antioxidant equivalent of 6 to 8 servings of fresh veggies” 2g Omega-3 plant oils  5000 ORAC units (antioxidants) Vitamins & Minerals Veg Essential All in One embraces the wisdom of consuming an alkaline forming whole food diet and draws on nearly 100 plant based ingredients to deliver an incredible spectrum of micro and macro nutrients.  This provides an unbeatable daily nutritional foundation to help you get back to it with ease. It’s like a whole cupboard full of supplements in a single smoothie. You just can’t get any easier or more convenient than that. By Tammy Strome: Performance & Wellness Expert

Roasted Red Pepper Hummus

With so many versions of Hummus available to purchase, who needs to make their own? We would be lying if we said there isn’t a quality selection of brand hummus available at Healthy Planet, but sometimes crafting your very own version of hummus is exactly what is needed for the mind, body and soul, not to mention your family and friends.  Hummus wears many masks. Every style ranging from your standard Hummus Recipe to Roasted Beet Hummus and beyond, hummus should have its very own place in everyone’s refrigerator. One of the classic versions of hummus is Roasted Red Pepper Hummus. With a slight touch of spice and smoke, added levels of flavor with the roasted red pepper and the zing you get from the fresh lemon juice, Roasted Red Pepper Hummus is a classic for a reason. Creating dishes for friends and family is a joy not only for your guests, but yourself as well. Check out Healthy Planets, Roasted Red Pepper Hummus recipe and start perfecting your hummus game!   Ingredients Keep the water you boil your chickpeas in! You can adjust the creaminess of your Hummus using the water while adding flavor! ¾  cup roasted red bell peppers  ½ roasted jalapeno (remove the seeds) 3 ½ cups soaked and cooked chickpeas and or canned garbanzo beans  ¼  cup tahini paste 2 tbsp extra virgin olive oil 1 ½  tbsp fresh lemon juice 1 ½ tsp crushed fresh garlic (you can always add more to perfect your recipe for garlic lovers!) ¾  tsp smoked paprika ¼  tsp cayenne pepper pinch of zaatar (for garnish) finely chopped fresh herbs (cilantro, parsely, for garnish) pinch of salt and pepper to taste   Instructions Healthy Planet always recommend using dried chickpeas and soaking them for 12 hours. Once you your chickpeas have soaked for 12 hours, remove them, rinse them and add to a boiling pot of water with a pinch of salt. Boiling the chickpeas should last between 60 - 90 minutes, check for softness throughout. Make sure to save the water used to boil the chickpeas once done boiling, this will be used later to add moisture and flavour to your hummus! Grab your blender or Vitamix and get ready to make the Hummus! When loading your blender or Vitamix, make sure the plug is out of the wall and the machine is unable to be turned on. Add your roasted red peppers, roasted jalapeno (if you want a spicy kick!), tahini paste, lemon juice, garlic and spices. Keep your olive oil close as you will be slowly adding as you puree the ingredients together.  Once all your ingredients are added, plug the blender or Vitamix in and cover. Using the pulse action, start blending your ingredients until they are blended. Once they are combined, use a stronger speed and start slowly adding your olive oil until you have used it all. If you notice that the consistency of the hummus isn’t where you want, slowly add a little bit of the water used for boiling the chickpeas. This will not only add moisture to the hummus and help achieve your desired creaminess, but flavor as well! Keep blending and before you know it, you have Roasted Red Pepper Hummus! Before you remove the hummus from your blender or Vitamix, make sure to taste. You can always add a bit more salt or spice as you wish! In no time, you will be a hummus creating professional. #livelifeheatlhy