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Medjool Date and Sprouted Chickpea Hummus [Vegan]

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If you spent the winter working out less you’re probably planning to build a base. Therefore your workouts will not be intense or terribly long, but you will probably work out more, perhaps five or six days a week. That’s my plan. And as someone who works full-time, this means early morning—before dawn—workouts, followed by a long day of work. My strategy? Fuel my body with frequent “feedings.” Lots of snacks and small meals.

Medjool Date and Sprouted Chickpea Hummus [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

1

Ingredients

Medjool Date

  • 1 large medjool date
  • 1 t cacao nibs
  • A dash of Himalayan salt (with a grinder, one twist)

Sprouted Chickpea Hummus

  • 1.5 cups sprouted chickpeas, rinsed and drained (1/2 cup dry chickpeas, pre-soaking)
  • Tahini Paste (Grind 2 T sesame seeds. Transfer to a small bowl and add 1.5 T cold-pressed olive oil. Mash with a fork to reach a paste consistency.)
  • 3 gloves of garlic, minced
  • 1/4 cup leeks, thinly sliced
  • 1/2 t sea salt
  • Juice of 1 lemon
  • 1/4 cup cold-pressed olive oil

Preparation

Medjool Date

  1. Remove the top of the date with cooking scissors.
  2. Combine cacao nibs and salt and stuff into the date. Place the top back on the date. Enjoy!

Sprouted Chickpea Hummus

  1. Place the first six ingredients in a food processor (use the S blade) and begin pulsing. Add olive oil until reaching desired consistency.

Notes

Note that multiple grains and starches are not considered necessary in conventional base-building fitness nutrition but grains are an important part of a varied, nutritious, vegan diet. This way of eating works for me. Your mileage may vary (pun intended).

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