11 / 60
ROUSES.COM
9
FEATURE
Simple Hummus
(Serves: 4, Serving Size: ½ cup)
Hummus is a simple spread. Its basically just cooked chickpeas (garbanzo beans)
blended with tahini (sesame seed paste), lemon juice, olive oil, garlic and, in most cases,
cumin. Chickpeas are a vegetarian-friendly source of protein. They’re also full of LDL
cholesterol-fighting fiber. In other words, they’re good for your heart. Hummus is also
packed with good-for-you monounsaturated and polyunsaturated fatty acids, which
come from the olive oil and sesame seeds.
WHAT YOU WILL NEED
1-2 cloves fresh garlic
1
15-ounce can garbanzo beans,
drained and rinsed
1
lemon, juiced
¼ cup water
¾ teaspoon of salt
½ teaspoon of pepper
hot sauce to taste
¼ cup olive oil
HOW TO PREP
Gather all ingredients. Blend ingredients in
a food processor or blender until smooth.
Refrigerate after making.
cornbread muffins. On a previous Monday evening,
participants and medical students prepared a spaghetti
dinner in four different ways, each healthier than the
next, all affordable.
Handouts line the table at the entrance come with
titles such as “Build a Healthy Pantry,” offering a list
of suggested items for stocking a pantry with healthy
essentials. “Mindful Eating” explains ways of becoming
more aware of what the mind and body is telling a person
regarding meals. There’s “Breakfast Basics,” “Make a
Healthy Day,” and “Make Your Own Dressing.” Recipes
are everywhere for the taking, and available on-line.
There is no shortage of information from the Goldring
Center for Culinary Medicine.
“The culinary program in the main ingredient in the
recipes, but these community classes are the secret sauce,
my personal Ah-Ha moment each and every week,” says
Harlan, barely containing his enthusiasm when discussing
the program’s development and continuing success.
“There is magic in the community classes, and it doesn’t
matter who you are or what you do for a living, which
neighborhood you come from, but about cooking and
eating together, a cool, cultural experience,” says Harlan
with a smile. “My mission is simple … I want people
shopping in RousesMarkets,armed with what they have
learned, not eating at a fast food restaurant or one of
the larger chains. I want them shopping knowledgeably
at Rouses more than anything on the planet, where
they can get fresh produce, fresh seafood, beautiful
vegetables, all the good stuff, and see suggestions from
their nutritionist as to smart food choices. That way,
people know how to control their salt intake, portion
control and other measures to lead a healthier life.”
Evidence of the secret sauce is clear in a letter Harlan
received from a participant named Shira, who in her
note wrote:
I wanted to express my gratitude for allowing me to
participate in your free cooking classes. Here’s the thing,
I had believed eating healthy was too expensive and
unmanageable, I was wrong. Because of your classes, the
feelings I had towards healthy eating were disproved. Your
classes showed me that eating better can be inexpensive
and not take up too much time. … Your class ignited in me
an excitement to learn about better food choices that were
flavorful and manageable. It’s so easy for people to say “don’t
eat this” or “stay away from that,” but you taught me tasty
alternatives that made me feel like I had options, which
are important to me. ... It feels good to make good decisions,
thank you for easing me on the track to a healthier me.
Shira is just the type of person Bill Goldring hoped his
support of the Center would positively affect.
Says Goldring, “To help people live longer, healthier lives
especially in my home city, but in other cities as well, that
is the exact kind of difference we want to make.”
The Goldring Center for Culinary Medicine, Chef Leah Sarris, Program Director