It's been a while since I've posted anything here. My apologies for the inconsistent blogging, not that it matters much. Anyways, with the lack of snow here in Tahoe, I've been on the road a bit to Mammoth and Colorado. Being home has been, at times, a challenge without snow. It has forced me to pick up new hobbies and to focus all of my energy on my health. I figure eating as best as I possibly can and taking care of my body is the best possible thing I can be doing right now aside from skiing. I've even taken up running and that's a sure sign that we need snow!
My room mate recently came home from Oregon raving about Yumm Bowls. I got inspired since the last time I had a Yumm Bowl was when Pep had a gallon or so of the sauce in Hawaii and Yumm Sauce became a part of nearly every meal. At that time, Pep assured me that it was a secret recipe, so I kind of put it off. I don't know why I never looked it up, but I finally did and have since made Yumm Bowls nearly every day.
This meal is packed with veggies and is the perfect fuel to my day...so here's the recipe. Enjoy!
1/2 cup oil (canola)
1/2 cup almonds (I use slivered almonds as I make this in the blender)
1/3 cup brewers yeast (can be found at most natural food grocery stores)
1/3 cup garbonzo beans drained
1/4 soybeans (I use silken tofu)
1/2 fresh lemon juice
2 garlic cloves
1/2 tsp salt
1 tsp curry powder
Put it all in a blender or food processor and mix it up until it is creamy. The Yumm Sauce is a great topper to many different dishes however, I typically stick with the Yumm Bowl and you can get as creative as you want with this.
My Yumm Bowl has the following in it:
Salsa (or home made pico)
Personally, I like to make a lot of sauce and keep it for a while. I have been eating a ton of Yumm Bowls so I don't know how long the sauce lasts since it doesn't last long in my house. I hope you enjoy this dish as much as I do! Here is a link to where I found the recipe: Fever Clan.