Keeping it simple. With hummus.

How often do you ask yourself - does all this effort worth it?

Do I spend my time enjoying what I do or am I just making it complicated and myself overwhelmed?

This question is applicable to many ares of life, from choosing a daycare or a family vacation to selecting a recipe for weekday dinner or making a meal plan for a week. 

Some of the best meals are the simplest to prepare. Keeping it simple and pure can be quick and relaxing leaving more time for what is really important. Fresh vegetables are delicious and beautiful on their own. I often cut a variety of vegetables up in patterns - wedges, sticks, bites or wheels. My family loves them simply arranged on a plate. With hummus.

Hummus with cucumbers and carrots; gather it all together; ready to blend

There are many cut and serve vegetables. All of them will benefit your body and energize you.
Here are the most common ones that children and adults will enjoy in their lunchbox:

- cucumbers
- carrots
- bell peppers
- celery
- cabbage
- broccoli 
- beets
- radishes
- cauliflower
- lettuce
- tomatoes
- continue the list with whatever you like or want to try (jicama?)

A look in the fridge...  Moment of quick choice...  Sharp knife comes to action...
Half of the meal (or may be more) is ready in minutes.
How simple is that?

Hummus (Mediterranean chickpeas dip)

Ingredients
chickpeas, 1 can cooked - or you can choose to cook your own by soaking 3/4 cup dry chickpea beans overnight, boiling them for about 1 hour until soft, then straining them
1/4 cup of tahini (sesame paste)
1-2 cloves of fresh garlic
lemon juice of 1/2 lemon
water, 1-2 table spoons
spices to taste: salt, turmeric, cumin, coriander, chilies, paprika, etc
small bunch of parsley (optional)


Method
If using canned chickpeas - wash them in colander under running cold water.
Place all the ingredients in a food processor or a blender and puree them to a thick paste.
Taste the hummus to see if the consistency and spices are to your liking. If too thick add more water or lemon juice. Correct the seasoning if needed.

Eat!

To make it even simpler grab prepared hummus in the store. To make it all a nourishing vegan meal, you might add sprouted whole grain tortillas from a freezer section of your supermarket.

Only, but ONLY if you enjoy it and find that additional nutrition value will make your heart sing and your spirit elevate: 

Sprout chick peas for 24-72 hours. Small tails will show up. Sprouted chickpeas should be cooked for 1 hour. Add 2 inch square of kombu (dried sea weed) while cooking the chickpeas.
Blend cooked kombu into hummus together with other ingredients.

Great packed for lunch. 

One step at the time. With beets.

Would you like to make your child lunch healthier?

Simple and easy. Add one. Really, even one counts. One more fruit or vegetable. Simple as putting into lunch bag one extra box with cucumbers.

sliced cucumbers

What I really like to use is beets. Deep purple, they are warehouse of vitamins and antioxidants. Cooked beets keep well in the refrigerator. They are great addition to children lunchbox and to dinner. In this post I will share with you how I cook the beets, use them for kids lunch and prepare side salad for dinner. I will share my all times favorite recipe I learned from my parents, who in their turn learned it from their Georgian friend, Vahtang.

Cooked beets

Ingredients

beets, 4-6 medium or small (similar size to ensure equal cooking)

Method
Wash beets in cold water. Do not peal or cut.
Cover beets with water and boil for 40-60 minutes.
When you can pierce the beets easily with fork, the beets are ready.
Cooking longer makes beets softer.
I prefer them on harder side.
Cooked beets will keep will in refrigerator for 5 days.

To peel the beets, with your hands, squeeze the peel out. It will come out easily, similar to how hard cooked eggs are peeled.

peeling beet

To use for lunchbox, peel one at the time and cut to bite pieces.

Georgian garlicky beets salad with walnuts


Ingredients

beets, 4-6 cooked and grated
onion, 1 medium, fine diced
tomato puree, 1/2 cup
garlic, 3 gloves minced
olive oil, 2 tablespoons
salt, 1 teaspoon or to taste
black pepper, 1/4 teaspoon or to taste
chili flakes, 1/2 teaspoon or to taste
bay leaf, 1
walnuts, 1/2 cup, finely chopped (optional)

 Method

In a large skillet heat olive oil with chili flakes on medium heat for 30 seconds.
Add onion to the skillet and sauté for 5-8 minutes, until soft and slightly golden.
Turn the heat to medium low.
Add grated beets, tomato puree, bay leaf and sauté for 15 minutes more.
Add salt, black pepper, garlic and walnuts, if using and cook for 5 minutes for flavors to blend.
Chill and enjoy cold.

Georgian style cooked beet salad

What are your favorite fruits and vegetables?
What are unfamiliar ones you would like to try?

Serve cold or pack cold for lunch.

I invite you to share in comments.