Hummus

• 1/3 cup Tahini
• 3 cloves fresh garlic/chopped
• ¼ cup ice cold water
• ¼ cup lemon juice
• 1 can (15-20 oz). Garbanzo beans (chick peas)
• pepper to taste
• 1 or 2 TBSP. Tamari sauce

Mix all together in food processor until smooth.

Serve with warmed up pita bread cut up in triangles/or

with cut up celery and carrots.

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Kale Chips

• One large head of kale
• A Small bowl of olive oil
• Iodized sea salt

Preheat oven to 425 degrees. Remove kale from stalk, leaving the greens in larger pieces. Place a little olive oil in a bowl, dip your fingers and rub a very light coating of oil over the kale. Lay the kale on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown.  Keep an eye on it, it can burn quickly.  Turn the kale over, add a little salt, or curry or cumin to taste, and bake with the other side up.

Remove and serve.

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Crunchy Chickpea Snack

• Can of Cickpeas
• Olive oil
• Cumin, garlic & Salt  to taste

1) Open a can of chickpeas, rinsed and threw them in a bowl
2) Drizzled olive oil and dashed with cumin, garlic powder and salt (do it to your taste and play with spice options)
3) Placed them on a cookie sheet and tossed them in  @ 400 degree oven
4) Every 10 minutes, stirs those babies!

Bake for 40 minutes or until crunchy.