A Healthiterian’s Mission Statement

July 27, 2010

A Healthiterian Cucee

A Healthiterian Cucee

I love food.

I love pretty much everything about food — the taste and the smell, the process of preparation, serving it to people, evening meals with my family, going out to restaurants, and dinner parties with friends. For that reason, I would never deprive myself from the pleasure of eating.  I would never skip a meal or go on a diet.  I prefer burning calories to starvation. I would much rather eat well and exercise then deny myself a meal.

At the same time, I refuse to poison my body with anything processed, greasy, full of additives and preservatives, so I will  eliminate the term “frozen food” from my vocabulary. I despise chips, hot dogs, pizza and French fries, so I will avoid them whenever they are present at the table.  I find no comfort in sugary deserts, cookies, or ice cream, so I  will have no guilt rejecting them whenever they are offered.

I will treat my body with the respect that it deserves. And this is my mission statement.

A Healthy Snack – Crispy Roasted Chickpeas with Moroccan Spices

Adapted from The South Beach Diet Cookbook and Kalyn’s Kitchen

Roasted Chickpeas

Roasted Chickpeas

Ingredients

  • 2 cups dry garbanzo beans
  • 1 tablespoons olive oil
  • salt (optional)
  • 1 serving of Moroccan Spice Mix

Moroccan Spice Mix – makes 6 servings

  • 2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chile powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sweet paprika
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper

Directions

  1. Preheat oven to 450 degrees F.
  2. Cook garbanzo beans according to instructions or use canned beans if pressed on time.
  3. Drain into a colander for 15 minutes. Pat dry if they still look wet.
  4. While beans drain, mix the spices.
  5. When the beans are well dried, toss with olive oil and 1/6th of spice mix. Store the rest in a glass jar.
  6. Spread the beans on a baking sheet, and bake for 40 minutes to 1 hour, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
  7. Cool and serve right away or store in an air-tight jar to avoid them getting soft.
Roasted Chickpeas - a different view

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{ 6 comments… read them below or add one }

cat @ medical equipment July 27, 2010 at 3:24 PM

i love the moroccan mix and this looks rather nice, i can’t find any thing like this so this would be great to try out

Kira July 27, 2010 at 5:29 PM

The mission statement is hilarious. Keep up the good work Cucee!

Faina July 27, 2010 at 5:31 PM

Thanks, Kira. Cucee is proud :)

marla {family fresh cooking} July 27, 2010 at 10:22 PM

Hi there! Thanks so much for stopping by my blog earlier today. We love our roasted chickpeas too. Your blog is wonderful, I will be back for sure :)

Katrinka June 25, 2011 at 10:59 PM

Hello there,

I found a recipe with oil, cumin and cinnamon and I drizzled honey after cooking. Very tasty but a little too hard for both my husband and my teeth. Afraid we will break off something. I made another batch and cooked them less time mixing them every 10 minutes. They were easier to chew, a little pasty texture but still tasted good. I kept them in the fridge. Thanks for your recipe!

Johnf922 May 28, 2014 at 8:01 AM

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