Fit & Fabulous at Every Age

What a fun time we had at Homemaking on Tuesday!!! "Thank You's" to all our wonderful teachers for sharing samples of some great exercises and yummy healthy refreshments.

Sister Wheiler shared her Roasted Red Pepper Hummus. Served with pita chips, fresh veggies, or corn tortillas.

1 (15-ounce) can chickpeas, drained
1 roasted red pepper
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
3 to 4 cloves garlic, crushed
3/4 teaspoon ground cumin
1/4 tsp Salt
1/4 tsp Ground black pepper
2 tablespoons finely chopped fresh parsley leaves or cilantro leaves

Rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, cumin, salt and pepper. Process until smooth. Transfer to a serving bowl and top with parsley and/or cilantro. Serve with pita chips, crackers, flat bread, etc.

Sister Garvin shared this fabulous Black bean and corn salsa...

Dressing: (Used to pour over the salsa/salad below)

1T rice vinegar
2T apple cider vinegar
juice of 1 lime
2 minced garlic cloves
1t ground corriander
1 t red pepper OR cayenne pepper
1-1 1/2 t salt
2t ground cumin

Salsa/Salad:

1- 15oz. can black beans (rinsed)
2 C frozen corn, thawed
2 Lg. (or 5 roma) tomatoes, diced
1 Orange bell pepper, diced
1 Red bell pepper, diced
1 red onion, diced
1 large bunch cilantro, rough chopped

Pour prepared dressing over vegetable salsa/salad, stir to combine. Best when chilled several hours or overnight. (The salsa served was refrigerated about 20 hours.)