2 cups of white beans (cooked)
2 cups of coconut beverage
5 garlic cloves
1 tablespoon of coconut oil
1 teaspoon of vegetable broth concentrate
1/2 cup of fresh cilantro
2 pounds of asparagus
4 fresh endives
1. Steam the asparagus and endives for 8 minutes. Set aside in a warm spot.
2. Blend the white beans, coconut beverage, veggie broth concentrate, and garlic cloves, until you have a smooth texture. Heat in a pot on medium heat.
3. Once hot, add the fresh cilantro, and your steamed asparagus and endives. Heat to desired temperature and serve.
Brussels sprouts are a powerhouse of goodness. Browse any literature on this cruciferous vegetable and you will likely find mention of its use for cancer prevention. Brussels sprouts can positively influence your body’s detox system, antioxidant system, and inflammatory system with its vast array of antioxidants, glucosinolates, and vitamins.
Garlic makes good things better! Mix in some fresh minced garlic to bring out the beefy taste of Brussels sprouts.
1 lbs. Brussels sprouts, trimmed and halved lengthwise
1 teaspoon sea salt
1 teaspoon pepper
2 tablespoons of olive oil
1 tablespoon of minced garlic
1. Preheat oven to 400°F.
2. Wash Brussels sprouts and peel away any loose, yellowed, or damaged outer leaves. Slice off the bottom stubs of sprouts and half them lengthwise.
3. Steam sprouts for 5-10 minutes by boiling them in an inch of water.
4. Toss Brussels sprouts with minced garlic, olive oil, salt, and pepper in a bowl. Spread on a baking sheet and roast 30-35 minutes, stirring once or twice, until deep golden brown. Sprouts should be crisp on outside and tender inside.
5. Serve warm.
Some people love garlic. If you are one of them, don’t limit your enjoyment of this ferociously powerful hummus. Go big. How bold you want to go is up to you! And by bold, we mean really bold. Death Race Hummus is no joke, it will awaken your senses for sure. For our hummus recipe you can use between 1 to 4 bulbs of garlic depending on your experience and garlic goals.
1 garlic bulb = Sprint Edition
2 garlic bulbs = Super Edition
3 garlic bulbs = Beast Edition
4 garlic bulbs = Death Race Edition
High fiber, high protein, healthy fats
535 calories per serving
2 cups of cooked chickpeas
1-4 garlic bulbs
2 tablespoons tahini
4 tablespoons olive oil
1/4 cup warm water
1 lemon, juiced
1/4 teaspoon of salt
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon ground red pepper (optional)
Part I – Baking the Garlic
1. Preheat oven to 400 F.
2. Cut the top 1/4 inch off of the garlic bulbs, exposing the tops of the garlic cloves inside.
Pour a bit of olive oil over each bulb and then place them in a oven safe dish.
Bake garlic for 35-45 minutes, or until light browning can be seen on exposed garlic bulbs.
3. Let cool.
4. Using your fingers, squeeze the individual garlic cloves out from the bulb.
Part II – Making Hummus
1. If the cooked chickpeas came from a can, be sure to rinse them well.
2. Add all ingredients to food processor or blender. (Feel free to also just mash extremely well if you are willing to sacrifice the smoothness of your hummus).
3. Serve at room temperature.
Hummus stores well – make it in large quantities on one day and refrigerate for use throughout the week.
Hummus can be a condiment. Use on top of sandwiches instead of mayonnaise.
Spice it up! Put hummus in a wrap and eat with your favorite hot sauce.