I’m thrilled to be joining Kim from Cravings of a Lunatic and Jen of Juanita’s Cocina to raise awareness for Heart Disease. Both have personal stories to tell, which I will share in a little bit and have reached out to the blogging community for a day of awareness and heart healthy recipes.
Heart disease runs in my family, but we’ve been lucky enough to keep it in control. The key is a good diet, and plenty of exercise (even if I need to pester some family members)! However, I do appreciate the fact that my retired-age parents are still active, they go out, they travel, and they know when they need to make changes to their diet. What do you do to keep your heart healthy?
When brainstorming what I wanted to cook today, the good fats came to mind. Cooking with legumes, extra virgin olive oil, tahini – all ingredients found in hummus – contain unsaturated fat and omega-3s. These ingredients benefit your heart and taste good too! The added roasted peppers don’t hurt either!
Now I’m going to let Kim and Jen take center stage to tell their story.
Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honour of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.
Ingredients
- 2 red bell peppers, cut in half, stems and seeds removed
- 2 teaspoons canola or vegetable oil.
- 1 14.5oz can garbanzo beans (chickpeas)
- 1/4 cup tahini
- 1 clove garlic, smashed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin powder
- 1/8 teaspoon cayenne pepper
- juice from 1/2 lemon
- 1-2 tablespoons reserved liquid from garbanzo beans
Instructions
- Line a baking sheet with foil and place your broiler on high.
- Lay the red bell pepper halves skin side up and rub with canola or vegetable oil.
- Broil until the skin is black and blistered about 8-10 minutes. Remove from the oven and place in a ziplock bag to steam for 5 minutes.
- After 5 minutes, remove the peppers and scrape the skin off the peppers. Roughly chop into small pieces and set aside.
- In the bowl of your food processor, place the drained garbanzo beans, tahini, garlic, salt, cumin and cayenne pepper. Process until smooth.
- Add the lemon juice and roasted red peppers. Pulse until smooth.
- If necessary add 1-2 tablespoons of reserved garbanzo bean liquid for your desired consistency.
- Serve with toasted pitas and vegetables.
For more heart healthy recipes, check out the list below!
Spicy Oven Fries by Cravings of a Lunatic
Healthy Snacking with Radish Dip by Juanita’s Cocina
Arugula, Walnut Pesto by Dinners, Dishes and Desserts
Farro, Apple & Pecan Salad by It’s Yummilicious
Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie
Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker
Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress
Dark Chocolate Covered Walnuts by All Day I Dream About Food
Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey
Kung Pao Chicken Tacos by The Dutch Baker’s Daughter
Honey Soy Glazed Salmon by Curry and Comfort
Apple Walnut Spinach Salad by Magnolia Days
Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious
Maple Mustard Glazed Salmon by That Skinny Chick Can Bake
Make-Ahead Chocolate Oatmeal by Crumb
Hoisin Flounder by Taking on Magazines
Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen
Cheesy Quinoa and Asparagus Bake by Hungry Couple
Ahi Tuna Salad by Noshing with the Nolands
Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story
Thai Chicken Soup by From Cupcakes to Caviar
Italian Turkey Quinoa Meatloaf by Rachel Cooks
Black Bean Quesadillas by Pastry Chef Online
Sautéed Rataouille with Quinoa by Whipped
Polenta Rounds with Apples and Cheddar by Diethood
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That’s so good that your family is keeping healthy! Smarties you all are 🙂
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Hummus is really one of the best healthy snacks. And it is so good too.
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How’d you know hummus is my favoritest thing?
And thank you so much for joining us this week! It wouldn’t have been good without ya’!
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I love this recipe, Susan – I’ve already printed it out so that I can make it. Heart disease runs in my family and my husband was just told that his cholesterol is dangerously high (he’s only 32 and works out all the time. He should be the picture of health!). Needless to say, I’ve been incorporating a lot of heart healthy foods into our diet (I just need to start skipping dessert!). This is such a great cause – there definitely needs to be more heart awareness.
Susan thank you so much for joining us today. It was such a honour to have you join the crew. I am just in awe of the photo of the roasted peppers. I swear I can smell them from here. There’s just something about roasting them that just makes me seriously hungry.
Thanks so much for sharing your story and recipe with us today. xx
Yummy. I love hummus and it’s yet another example of delicious and healthy food. Keep taking good care of your heart. Big hugs.
YUM! I eat hummus frequently for lunch…and make it almost exactly as you do minus the cumin and roasted peppers. I’m going to try your delicious version next!
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Love hummus for a healthy snack. My husband is a huge red pepper fan, he would love this!
I love a hummus like this!! Thanks so much for sharing!!
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such gorgeous photos Susan!! i just adore roasted red peppers, this sounds fabulous!
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I adore hummus but tend to just buy it rather than make it. This recipe however looks delicious enough to make me get to work on it!
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