Humus (4 personas)

  • 400 gr garbanzos cocidos
  • 2 dientes de ajo
  • 2 cdas tahini
  • 1/2 cdta comino molido
  • zumo de 1 limón
  • 4 cdas aove
  • sal y pimienta
  • pimentón para servir
  • Cariño y Amor

Fácil: triturar todos los ingredientes (menos el pimentón) hasta conseguir una pasta homogénea y fina. Servir espolvoreado de pimentón y con un chorro de aove más. Acompañar con pan de pita.

Ladt Night #Dinner was served by the #UMD #FoodCoOp for the #idiversity event at my job! - I was 😱hesitant at first but I’m glad I just dove in👅! The food was #indian👳and spices vey well with #rice #potatos #tofu #chikpeas etc I don’t remember the names of dished but maybe @lcsarin could assist! - now I love iced to and I love #half andhalf right up there with it, this #joestea was MAJOR👍 - all in all good food and good event today is part two #gethype #getfocused #thearthype #art #hype ps the #pecan cupcake wasn’t my fav but it was someone’s cause they were all gone HA!


Chikpea Salad with Garlic Mint Dressing

My favorite thing to thing to make in the summer is salads. It’s a full meal in one bowl, and you can take them anywhere, to the beach, to the park so I’m always coming up with endless combinations of things to turn into a salads.

For this one you can use any kind of herbs you like for the dressing. Thyme, sage, basil or oregano would all be amazing. Just make sure they’re fresh!

Combine equal part chickpeas, chopped tomatoes and chopped cucumbers.

In a small bowl combine 1 tbsp of minced garlic with olive oil, salt and pepper. Wisk in I/4 cup of yogurt and about 5 leaves of minced mint.

Drizzle over the chikpeas and veggies and add more salt and pepper to taste. This is salad is best when eaten right away (cucumber and tomato tends to get watery when salt is added). For a creamier dressing use greek yogurt.

anonymous said:

dear jose, I already have a healthy diet (vegan). I want to start becoming more physically active. what would you recommend for a rookie?

Fuck yeah, vegan is the way to be.  You have to remember that as vegans our bodies lose weight a lot faster since we don’t have to slowly digest meats in our system, and then have them stored as fat.  So you have to eat a lot more calories, but healthy calories, not the unhealthy vegan way in which you eat all the vegan treats available.  Quinoa, red lentils, chikpeas, Orgain protein, or Plant fusion protein(what I use), are all essential in building muscle, there are other beans too that are high in protein, but those can easily be found online, I just picked the ones I enjoy the most.  As for physically active, you should get a gym membership, and invest in a real trainer when you first start so that you learn the basics, it’s a little pricey, but it’s stuff you can memorize in the first week, and then put into your own routine.  When I say real trainer, I mean real trainer, not someone at LA fitness, a lot of the times they don’t really train you as well, since they are not really getting their deserved pay, also, don’t ask a friend who says they are a trainer; 9 times out of 10, they don’t really know what they’re doing, they’ve only been going to the gym for a short amount of time and really just know basic basic stuff.  I’ve seen people who proclaim to be trainers so many times at LA fitness and they don’t even hyper extend, which would only give you half the workout if any percentage at all.  Thanks for these asks, they have honestly been my favorite ever.

I love randomly taking things from my kitchen and making yummy things from them.

like for lunch just now I took some leftover low sodium chicken broth, a couple handfulls of chikpeas, spinach, siracha and, a bunch of spices and herbs and threw it all in a pot for a bit and its super yummy :P

This is a something I made using two recipies that I found that I changed to fit my tastes. A buffalo Chikpea Salad and Homemade Creamy Avocado Ranchstyle dressing. It was good and let me eat my favorite thing (buffalo chicken, which gave me an idea for a new buffalo dip!) and try out some home made dressings for a meat free, dairy free dish.

I simply drained a can of garbanzo beans, and put them in a covered pan with a dab of butter (vegan for me) and some Franks hot sauce. (I’m not sure that Franks is vegan. It says it contains a ‘natural butter flavor’ so I’m not sure if its animal butter or plant/soy butter.) Then I let it cook for a bit covered until the beans were warm and cooked uncovered, stirring regularly until the Franks was thickening and sticking to the beans.

For the Creamy Avocado Ranchstyle dressing I used:

1- large sweet avocado
1- clove of purple garlic or you vould use roasted garlic
Tiny slice of shallot
1/2 can full fat coconut milk
3/4 fresh lemon. Squeezed
A splash or to taste apple cider vinegar
Pink himalayian salt
Sprigs dill finely chopped
Sprigs chives finely chopped

Blend everything but the dill and chives into a smooth cream. Then fold in dill and chive after or lighty pulse to make into smaller chunks. Pour into your favorite dressing dispenser and let chill around one hour before using. Should be good for a week or so. I found that I don’t really like the strong dill flavor, so you can scratch that if you prefer.

Once cooled pour on your yummy Chikpea salad!




58 kg 


10am Jilian Michaels dvd : banish fat, boost metabolism 

4pm: 1/2 hr CX core workout class + 20 x assisted chin ups (13kg) +  30 x assisted press ups (13kg) + 3x 12 adductor/abductor machine at 40kg 

well done


apple, pear, oats, chobani greek blueberry yoghurt, 2 cups raspberries 

112g raw mixed nuts 

2tbsp chia, 1/3 cup flaxseed, 1 cup almond milk, 1/2 cup skim milk

small papaya, small banana, 100g strawberries

4 heads broccoli, 140 cal worth tofu, nutritional yeast, 1 red capsicum, 1 small onion, 1 head garlic, tamari, mung bean sprouts, pickled ginger, dijon mustard, chilli sauce 

1 cup chikpeas w. coconut oil + curry spice 

chobani greek coconut yoghurt

This is just way way wayy too much. binge day = saturday. lets go a whole week without another binge. healthy eating, 3 meals nothing after dinner.  


Food shopping + meal ideas:  

  • kale, celery, lemon, ginger, carrot, pear juice
  • blood transfusion drink: 1 can coconut water + 1 full cup kale/cabbage/greens juice! 
  • any raw fresh ripe fruit: fuji apple, banana, warmed blueberries or raspberries :) 
  • raw vegetable crudités: capsicum sticks, celery sticks, baby carrots w. 2 tbsp hummus (optional) :) 
  • deliciously ella rainbow salad: clumps of grated carrot, rocket (garden), corn on the cob, capsicum sticks and 2tbsp hummus in the middle  
  • ceasar salad w. tempeh bacon + iceburg lettuce + ceasar dressing (greek yoghurt, miso, lemon juice, garlic) + nutritional yeast parmesan 
  • cauliflower ‘rice’ risotto with rosemary mushrooms, tempeh bacon + baby peas 
  • simple veggie soup (celery, onion, spinach etc.) 
  • pumpkin + carrot root chips on lettuce wraps w. lemon + sweet chilli
  • tempeh bolognaise on chang’s noodles w. rosemary + eggplant 
  • vegan chilli: capscicum jalapeño sauce with slow cooked celery, carrots, tomatoes etc.