The Dawn of the New Food Pyramid...er plate but NOT pie chart

It has been far too long since I have written. Somehow I have not had things to procrastinate on, which is when my best writing occurs, as well as pencil sharpening and re-arranging my closet in sleeve length and color order.

I am writing to inform of the new food pyramid. It is not a pyramid at all. It is a plate which is not to be confused with a pie chart because we are not encouraging the consumption of pie. (what?!) I miss writing.

Anyways - here is a picture of it:

I am happy about it. After visits home hearing my family talk about their need to consume soda and attending a gala for the American Lung Association where the plate consisted of : a large steak, a large chicken breast, a meager lump of sweet potato and about 5 green beans....I was very upset. So....I think this is in line. It is simple and pretty self explanatory.

From above - remember french fries are not what should be filling the vegetable category and all of your protein does not need to be from animal sources. Think plant proteins too, such as soy and legumes. Or hummus....here is a very easy recipe for hummus that I have quite enjoyed making. I generally halve it because it is a very large portion. Enjoy!

(Below recipe from : http://greekfood.about.com/od/appetizerssalads/r/hummustahini.htm) 

Hummus Recipe

n Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee)

This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in Greek restaurants outside Greece (see note below the recipe).
The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste).

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 2 1/2 cups of canned chickpeas, drained and rinsed ( equivalent to 2 normal sized cans)
• 1/3 cup of freshly squeezed lemon juice ( I use the kind in a bottle and it works just fine)
• 1/4 cup of tahini (Invest in tahini...I have made hummus without it and it is just not quite the same!)
• 2 cloves of garlic, crushed
• 1-2 tablespoons of olive oil
• 1/2 teaspoon of ground cumin ( I don't add this)
• 1/2 teaspoon of cayenne pepper ( I don't add this)
• pinch of freshly ground black pepper
• 1 teaspoon of salt
• 1/3 cup of water
• parsley and olive oil to garnish (Thyme also looks lovely)

Preparation:

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.
About Hummus and Greek Food: Hummus is a dish that originated in the Middle East, and is not usually found in Greece. Early Greek restaurateurs catering to local tastes outside Greece added hummus to the menu. Here on the site, there is just this one recipe, a tribute to many Greek restaurants around the world that include it on the menu. For in depth information and recipe variations, see our Middle Eastern Food site.