Crunchy, tasty…. and healthy?

Bringing forward my own little healthy snack movement….  join! Right now!  Change your life!  Because I’m thinking…  everybody likes to snack now and then, some people crave salty things.. some sweet… some crunchy… you name it,  people crave it.  Personally, I am definitely a salty, and I have been known to most certainly munch absent mindedly…

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Now I’ve been trying to diagnose – for myself, but definitely think about it for yourself too..  what makes you snack? Bored? Tired? Sad? Happy?   I tend to snack when I think maybe I should be hungry. You know? Oh, I haven’t eaten for a couple hours… although I can’t feel it, I must be hungry. Wrong, typically it’s actually thirst….  but if it’s not, what makes us want to go for the chips over the carrot sticks?   The more out of tune we are from our bodies, the worse it is.  If you can recognize that after mindlessly eating an entire bowl of chips, you have bloating, headache, fatigue… good for you!  Don’t make the wrong choice and put your body in such a sluggish state.  Instead reach for something like….  roasted chickpeas….

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Chickpeas also known as garbanzo beans come in all sorts of colors..  red, brown, white, black, but the most common in North America is tan colored. Incredibly creamy and delicious, when you roast them they end up turning into crunchy bursts of awesomeness – sure to fulfill your cravings.  Especially great because they are slowly digested and cause only a gradual rise in blood sugar.  Generally, beans are double the protein of grains and higher than eggs and most meat, so snacking on these babies not only gives you craving satisfaction…. it’s also actually counting towards daily nutritional intake! Fun fact! It is thought that the color of the bean helps to indicate what organ it predominately benefits.  Green beans, mung beans and split peas benefit the liver. Yellow beans (such as our featured garbanzo) support the spleen. Black beans for kidneys, red for the heart. Cool right?

I am especially passionate about chickpeas… because I buy Stahlbush frozen chickpeas. Not only are they totally awesome because they are in bags and thus no BPA or any other toxic lined cans – but they are a wonderfully sustainable farm. Sustainable you say? Yes: “Sustainability: meeting the needs of the present without compromising the ability of future generations to meet their own needs”. Sustainability is key.

So while it may only be the first couple of days in January, these roasted chickpeas will certainly help you keep any health or diet related resolutions!

Sweet & Spicy Roasted Chickpeas

3 Tbsp Brown Sugar
1/2 Tsp Sea Salt
1/4 Tsp Smoked Paprika
1/2 Tsp Ground Chipotle Pepper
1/2 Tsp Sri Lankan True Cinnamon
1/4 Tsp Marash Chili
2 Cups Chickpeas
3 Tbsp Coconut Oil – melted

Preheat the oven to 375. In a small bowl or ramekin, prepare 2 Tbsp brown sugar, the sea salt, smoked paprika, chipotle, and the true cinnamon. Toss in the chickpeas and the coconut oil, stir to fully coat. Bake in an oven proof dish for 45-60 minutes, being sure to give them a stir every 25 or so. The sugars will caramelize on the bottom, so you want to make sure you get that coating all over each bean. Start checking (taste testing) them every 5 minutes or so once you are nearing an hour, they will crunch up fairly quickly. Once they are crisp, toss them back into the bowl you coated them in originally – add the marash and remaining brown sugar, give it another good stir.   * Now I made these to satisfy the spicy.. salty and sweet tastes, if you’re looking for something more classic “Old Dutch” type snack – a really delicious alternative would be boiling your chickpeas in your favorite (non balsamic) vinegar, roasting and finishing with flaked sea salt!

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2 thoughts on “Crunchy, tasty…. and healthy?

  1. Hi, I found your blog tonight through the Bloggers for Peace guy, Kozo… you have some nice things here… this recipe looks yummy, I am going to try it, since I admit I am a dyed in the chips kinda gal…. cheers for snacking!! SingingBones

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