And just like that it’s the second week of 2017. Does anyone else feel like the clock just struck midnight? I reluctantly admit I’m not off to the start I had envisioned for this New Year. After sharing in my last post about my intentions for Nourished by Nutrition, my diet story, and my excitement to start this New Year off strong, my momentum suddenly slowed to a halt. I became overwhelmed by emotions. The feelings of inadequacy perpetuated into a bout of anxiety enabling me to move forward. I’d sit down to write but my mind would race and my fingers stayed frozen above the keyboard. I’d plan to make a recipe but I’d go to the pantry and stare, unable to bring out the ingredients and begin. My thoughts would race and negative self-talk would start to filter in, accelerating into a downward spiral of emotions. As much as I tried to stop the thoughts in their track, I didn’t have it in me to direct them into positive energy. I convinced myself that going with Ben’s family to Florida for a week would be just what I needed to help me reset and come back refreshed, ready to create. While the vacation was wonderful, I came back only superficially refreshed. What I mean is, I looked refreshed. My skin was tan and glowing, and the wisps of hair around my face were a softer golden brown. But inside I was still full of mixed emotions still feeling as though I was being pulled in all directions. There was the desire to create but something stronger holding me back. While the rest of the world seemed to be moving full force into the new year, I felt as though I was left behind in the dust, barely able to catch my breath.
Luckily, I was able to slowly start moving forward this week after an unexpected phone call and the timely start of Brené Brown’s book, The Gifts of Imperfection. I can now see clearly that fear, shame and the anxiety of uncertainty were the culprits of my halted momentum. Part of me of me is excited to create and share but the other part of me is filled with anxiety. Creating new recipes each week and sharing my story, all means opening up and becoming more vulnerable. Something that is not exactly easy for me. After reflecting on my phone conversation from earlier this week, I came to the realization that it’s about time I put into practice my own advice.
So to anyone reading this, here is my reminder to you (as well as myself) that you always have the ability to start fresh. Each day, each moment, we are given the gift of being able to begin again. Stop being so hard on yourself. Let go of trying to be perfect because perfection is truly unattainable. Breakdown the walls you’ve built and let yourself be vulnerable and open to the world around you. No matter where you are at this point in time, whether it is one step forward or two steps back, you always have the ability to make progress. When you feel overwhelmed, tired and filled with uncertainty remember you are doing the best you can. So go out there, be creative and vulnerable, get inspired, love and give the world everything wonderful inside of you. And never ever forget you are enough.
Now that I have the momentum to take on 2017, I wanted to share something that is as equally delicious as it is simple. Enter this tahini hummus. This is my go to recipe for homemade hummus and a staple I make weekly. The nutty, yet slightly bitterness of the tahini is perfectly balanced out with the bright punch of two freshly juiced lemons. The garlic helps round everything out and brings the flavors together. Oh, and there is a touch of cayenne for that spicy kick. The ingredients blend into a texture is thick and creamy, which, in my opinion, are two must have qualities of hummus. If you prefer a thinner hummus feel free to add 2-4 tablespoons of water or olive oil, but only if you promise to make the recipe as is and taste test from the food processor. You can always go on to add more liquid but think you just might be pleasantly surprised with the results. This hummus is perfect for dolloping on top of roasted veggies, adding to your meal bowls or slathering on toasted flatbread or crackers. For these photos I made Lindsey’s chickpea flour flatbread from her cookbook Chickpea Flour Does It All (also found on her website) and it was crazy good! Oh my, you guys promise me if you make this hummus you make this flatbread too. The recipe is surprisingly simple and results in a sturdy, crisp vehicle to pile heaps of this creamy hummus into your mouth.
- 3 cups cooked chickpeas 2 cans drained, rinsed
- 1/4 cup tahini
- 1/4 cup filtered water
- 2 lemons juiced
- 1 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/8 teaspoon cayenne
- 2 teaspoons sumac
- 1-2 tablespoons dukkah
Place all ingredients in a food processor and puree till smooth. Stopping to scrape down the sides will ensure the ingredients are fully blended. The hummus can be served right away but is best if made the day before so the flavors have time to develop.
To serve, place in a dish and garnish with sumac and dukkah.
Store in an airtight container for up to a week.