Many of you know that I studied Culinary Nutrition (aka: Food As Medicine) with nutritionist Meghan Telpner a few years ago.
When it comes to food, Meghan's philosophy is very much in line with my own, which you can read more about here, in How To: Start Eating Clean + Feeling Awesome Again.
Michael Pollan's now famous Eat food. Not too much. Mostly Plants. sums it up quite well. And it's a simple philosophy to remember:
Cut out the processed, chemical/hormone/pesticide-laden, genetically modified crap. And embrace clean, local, seasonal, humanely-raised, nutrient-dense options instead.
You'll feel better than ever and your body with thank you for it!
I remember when I first happened upon Meghan's blog. I was drawn to her laid-back, eat-clean, labels-are-for-tin-cans approach right away.
I don't believe in counting calories or that one single diet is right for every person. And I feel strongly that there is so very much we can do ourselves to help our bodies to heal themselves, which is something else Meghan knows a lot about.
Her first book UnDiet: Eat Your Way to Vibrant Health was (and still is) a staple in our home.
And her new book, The UnDiet Cookbook, is even better! It's a much more in-depth collection of beautiful, nourishing, delicious, gluten-free and dairy-free recipes. And it's a must-have resource for people who want to eat clean and feel great again.
If you're looking for that one book that will give you miles of culinary inspiration and never seems to disappoint, this right here is it.
After graduating from the flagship Culinary Nutrition Expert certification program, I was approached by Meghan to come on board as a Teaching Assistant (we're now called Program Coaches).
Through my coaching at the Academy of Culinary Nutrition, I've been very fortunate to have been able to remain a part of this special community, where people support and respect one another - and where we do our best to empower others to play a bigger role in their own health and happiness: To share the health!
And it is with this in mind that I get to share one of the awesome recipes from The UnDiet Cookbook with you: Creamy Zucchini Hummus.
I made this one for our first ever Baltimore Cookbook Club, and it was a big hit! I'll definitely be putting it into regular rotation!
Enjoy, my friends. To your health!
CREAMY ZUCCHINI HUMMUS
Nut-free / Soy-free / Grain-free / Raw
PREP TIME: 15 minutes
MAKES: 1 1/2 cups
1 zucchini, peeled and chopped (about 2 cups)
1/4 cup tahini
1/4 cup fresh lemon juice
2 tbsp olive oil
1/2 inch ginger
1/2 clove garlic (or a full one, if your friends can handle it)
Pinch of cayenne (optional)
Make It Like So:
- Place all the ingredients in a food processor and process until smooth.
- Stop occasionally to wipe down the sides of the bowl with a rubber spatula.
- Store in the fridge in an airtight container for up to 4 days.
Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., A Penguin Random House Company. Reproduced by arrangement by the Publisher. All rights reserved.