Starving Dietitian

This Week in Food – May 7th, 2016

Back at it again with a bonus recipe at the end of today’s post!

1. Choline where art thou? Deficiency on the rise in US diets  [Link]

2. Clean Freaks: Hygiene hypothesis suggests healthier immune system with germ exposure [Link]

3. Anything worth losing is worth losing for a year – weight loss requires long-term commitment for success [Link]

4. Biggest Loser – Why contestants get Bigger after the show (and why it matters to you) [Link]

5. Hummus delight – making the smoothest Hummus you can buy [Link]

Also as an added bonus this week I thought I’d include my refined and perfected Classic Hummus recipe for you all, try it out and let me know how it goes!

Starving RD’s Classic Hummus Recipe
1 (540ml) can of Chickpeas
              Drain but keep ¼ of the liquid (for later use)
2 Tbsp fresh squeezed lemon juice (1 Lemon)
¼ cup olive oil
4 Medium-Small Cloves of Garlic (3/4 of a 1-inch bulb)
1 Tbsp Tahini
¼ tsp Kosher Salt + pinch from grinder
¼ Cup parsley
2 tsp White Wine Vinegar
Dash of Cumin
Toss Lemon juice, olive oil, garlic, tahini, salt, and parsley in a food processor until parsley is fine. Add the chickpeas and the extra liquid to give it a smooth consistency (more as desired), add the vinegar. The more you process the more it will fluff up. The taste should be mild but with hints of garlic, tahini, chickpeas. Let it sit in the fridge for half an hour, the flavors will continue blending over the next few days and get stronger. Drizzle with olive oil and sprinkle finished hummus with cumin.

Be Good To Each Other,

Joshua Iufer, RD


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