Here’s the deal.
I am not gluten free. I am not an expert on gluten free. I acknowledge that gluten free diets aren’t just trendy but really important for some people, and I also acknowledge that gluten is not the food of the devil.
All that being said, there was some nice things happened when I opted to dip my toes in the gluten-free waters a few weeks ago.
Nice things list:
- You magically eat more vegetables.
- Your tummy feels good.
- You get more creative because you cannot default to bread and company.
- You remember that you actually do, in fact, love other foods besides bread.
- You wake up one day and feel proud of all the good food you’re eating.
- Hey, vegetables. Hey, eggs. Hey, other real foods. Your body is loving you for this.
I didn’t really have a reason to try going gluten free other than feeling like I had gotten a little off-track with my eating in the four months since we lost our son, Afton, and I wanted to right the ship. Get the body back in its groove, you know. I was searching for that kind of feel-good thing that I hadn’t had for… a long time.
Going gluten free for a short while wasn’t necessarily the magic bullet that got me back to ground zero, but it was a helpful way for me to structure my meals. I had started defaulting to bread, and lots of bread, and lots of related bread products during a season when what I needed was comfort food upon comfort food. And I’m not regretful about that in the least. I needed bread during that long winter – sometimes a plain piece of toast with butter was all I could eat.
But as spring emerged, both emotionally and seasonally, opting out of bread and other gluten-y stuff gently lifted me outside the box and reminded that there are also other foods that I do love to eat that aren’t some variation of buttered bread.
I made this curry hummus because I wanted to put it on a wrap (and I DID put it on a wrap and you’re going to love that wrap – patience, grasshopper), but then it was so beautiful and tasted so yummy that I thought it deserved its own post. I would absolutely consider this a summertime stocked-fridge staple since it makes an impromptu mid-morning snack or a spur-of-the-moment happy hour a total reality in your life. And luckily, it uses ingredients that many of us POYers probably have on hand at any given moment.
Curry paste. Curry powder (yes, I like both in there). Coconut milk. Chickpeas. Garlic. Lime, right? Gosh, I love me some fresh lime. And something for heat. What’s your poison? I like a pinch-full of cayenne pepper.
Whether you dip with raw veggies or root vegetable chips – because, you know, CHIPS – you will be rocking out with the curry vibes on this one. Mwah.
Curry Hummus! smooth, creamy, and perfect for a healthy snack or in a wrap for an awesome lunch. gluten & dairy free. YUM.
- 2 14-ounce cans chickpeas, drained and rinsed
- 1/2 cup coconut milk
- 1 1/2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 clove garlic
- 1 teaspoon sea salt
- Blend or pules in a food processor until smooth. Add olive oil or water to loosen as needed, depending on how thick you want it. The end!
I like to add a little squeeze of lime and a pinch of cayenne for extra heat.
Most curry pastes use shrimp paste, so if you need this to be fully vegetarian or vegan, you gotta make your own curry paste or buy a vegan one.