What & When: On Sunday, June 30th, 2013, I gave a seminar on “Eat well with the seasons- five elements of food”. It went really well. Yeah!
Where & Who: I appreciate all of our participants for joining this event. Thank you =) Special thanks to Ashley, the owner of Sky House Yoga, for the lovely and peaceful space.
Why: I shared with the community about food and lifestyle choices that help with balancing life. I also made a black bean hummus to share. I was so glad that everyone liked my hummus and asked for the recipe. Why black beans? You may ask. The short answer is that black beans (water element) support kidneys health.
How: Sharon’s Black bean Hummus
Make 8 servings
One large canned black bean (1 lb 13 oz, Eden brand)
Half bunch green onion (I used to white part of the onion)
5 cloves garlic
Juice of one large lemon
3 tablespoon extra virgin olive oil (EVOO)
¼ tsp cumin
¼ tsp paprika
Lots of love
1. Rinse and drain black beans.
2. In a food processor, mince garlic and green onion.
3. Add black beans, lemon juice, and EVOO, process until smooth and creamy (about 5-8 minutes) with pausing and scrapping down.
4. Blend in the rest of seasonings to taste (start with 2 tsp sea salt, taste it, add more as desired).
Notes: Enjoy it with carrot, celery, bell pepper, pita bread, or by itself!
Good for 2-3 days when store in the fridge.
Hope you will enjoy this hummus as well.