Thursday, November 12, 2009

"A Taste of Yellow" will be returning in the near future...

Last night saw a small, but enthusiastic group of LIVESTRONGers! Given that there were more people that wanted to attend, but couldn't make a weekday, I think we'll give it another go on a weekend! But, we enjoyed a lovely spread!

Curry-laced chummus with "Taste of Yellow" Peppers

Since this seems to be THE asked about recipe, here it is...

  • 2 cans of Garbanzo beans (yes, I used canned - I am notorious for either burning, undercooking or fermenting dried)
  • 3 tablespoons of sesame paste (tahini) (to taste)
  • 1/4-1/2 cup of olive oil
  • 1/4 cup of lemon juice (to taste)
  • 1/2 teaspoon of cumin
  • 1/4 cup of cilantro
  • 3-6 cloves of garlic (to taste)
  • 1 teaspoon of Za'atar
  • Salt & pepper to taste
  • 1/4 teaspoon of curry powder (or, if available, 1/8 teaspoon curry powder and half a handful of fresh curry leaves)
Add the drained beans, tahini, garlic and lemon juice into a food processor and turn on. Once smoothing out, slowly add the olive oil and spices. Stop processing and taste. Re-adjust seasoning to taste (all depends on the brand of the garbanzo beans and strength of the tahini). Once to taste, and completely smooth, pour into a bowl. Take a fork and create "grooves". Drizzle with a bit of olive oil and sprinkle with curry powder.

Cran-Orange-Oat-Almond Muffins

Tossed salad with yellow heirloom tomatoes, yellow peppers, feta and a citrus/cumin/banana pepper dressing

Maple-roasted squash soup

Yellow cake with mandarin-icing, decorated with the LIVESTRONG band in mandarin oranges

The table, along with the lemonade (vodka on the side for those 21 and up)

The centerpiece (the kids made it... aren't they cute?)

Please contact me for recipes...


  1. Great idea! Once we did a green lunch for St. Patrick's day and it was so fun to come up with the menu. The chummus looks delish!

  2. Yum, some lovely dishes Rica. I hope you all had a lovely evening.


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