To say it’s been a while would be an UNDERSTATEMENT.
So much so, I don’t even know what I last shared with you. Unfortunately, I can’t say I’ve done a ton of cooking. I moved in June, have been absolutely slammed with work (#RemediationQueen, I’ll fix your problems, get at me), slammed with errands…. Who would have thought finding furnishings for a new humble abode was so time consuming? And expensive? Wtf. Figure out what new TV you want, check. Tell the guy at Costco the only reason you’re buying a TV is so your dog can watch it while you’re at work, check. Try to find a nice TV console/stand that’s not as expensive as the TV itself? WHERE? Ugh.
In all of this, though, I’ve tried to set aside some time to make some food that was worth sharing. As busy as I’ve been, I turned to all my old-faithful recipes that are quick, tasty and I can make on autopilot. Though they’ve been mostly paleo and vegetarian, I was at a local restaurant last week and had something I really liked and wanted to create. I’ll share that later, obvi. For now, let’s talk about some moon stuff.
Tomorrow is the New Moon for July – its in Cancer. Shout out to all my Cancer friends – and boy, y’all decided to be born at the same time. I have like 8 friends, and 7 of you have birthdays coming up. Just kidding.. but no really. The interesting thing about this moon is that it coincides with a total solar eclipse. The last total solar eclipse was two years ago, in August 2017 – do you all remember burning your retinas and worrying you’d be permanently blind like I did? Well, our friends in the southern hemisphere will get that fun tomorrow. This New Moon will mean a lot for people’s emotions and frustration. Falling within Cancer, which is one of the four cardinal zodiac signs, means a lot of buried emotions can’t hide any longer and will dig themselves out of the sand – like a crab on the beach would. This action will set off many reactions, and those afflicted will be acting with emotions first, logic second. Like the beach, it’s good to remember that even in a matter of hours – the tide rises and falls. So will our concerns. If your emotions last more than just a few days, perhaps it’s something to wait and think about with your non-emotional, logical side. As with any New Moon, use tomorrow as a “reset” button if you need it – you can shed the past, and start fresh – one step, one day at a time.
Back to food! I went to a local restaurant recently, and their hummus and bread was just… delicious. I loved it. While I’m pretty lax right now and paired it with some naan bread, it would be so good with some gluten free goodies such as cut veggies, cauliflower bread, you name it. I definitely altered this quite a bit (theirs was a dark, almost purple color… I have no idea how they did it). Without further delay, here’s my rendition of the most delicious hummus I’ve had in a long time.
Gorgonzola Chive Hummus (Gluten-Free!)
Prep time: 15 min
Cook time: n/a
Makes about 2 cups (good appetizer for 6-8 people)
- 1 13oz can of organic garbanzo beans, drained and rinsed
- juice from half of a lemon
- ½ of a yellow onion, loosely quartered (to easily break up in the good processor)
- 2 tbsp organic olive oil
- 1 tbsp organic tahini
- 1 large clove of garlic
- 1/3 cup fresh parsley, rinsed
- 1/2 cup fresh chives (no need to chop… just shove em in there)
- 2/3 cup high quality crumbled gorgonzola (I love Rogue Creamery brand from Wegmans)
- ~1 tsp ground Himalayan sea salt, or more to taste
- water, as needed (to thin the hummus)
- In a food processor, first add your garbanzo beans, onion, tahini, lemon and garlic. Puree for 15-20 seconds, slowly pouring in your olive oil as it mixes (if your food processor doesn’t have a lid, add one tbsp at a time).
- Once somewhat smooth, add your parsley, chives, gorgonzola and sea salt. Continue to puree – mixture should be smooth. If the mixture needs thinning, add your water, 1 tsp at a time. Taste test, add more salt or lemon if needed.
- Once finished, serve in a small bowl. Garnish with additional chives.