All this week my family has been reeling from the disruption that winter storm Jonas placed on our lives. My home in the Philadelphia suburbs had over 2 feet of snow piled on top of it! My son took it all in with wonder. My husband and I, on the other hand, were less than thrilled with all that snow to shovel and preschool closing on Monday (a.k.a. my blogging time). Even though I may be a bit behind on my editorial calendar and my house is starting to look more scummy than I deem acceptable, it was kind of fun being trapped inside with my boys… and my mom too, actually… She got stranded with us! Forced family time in the midst of our busy lives, so to speak. Then, once the blizzard cleared, my son’s boyhood enthusiasm about the “giant snow sandbox” was a reminder of the importance of pausing life on occasion to take in the wonder around me.
Of course, with so much snow, I had to take some pictures. Those of you who were following U.S. news over the weekend may find the large amounts of snow entertaining. A few days before this storm we had 50 degree weather, so this whopper really did take us by surprise! To those who live in more northerly and snowy climes, bear with the rest of us as we gawk at piles of snow.
A pile of snow that nearly reached the top of a light post…
A pile of snow that’s as high as the treetops
Sledding in deep snow is easier said than done!
Walking through such deep snow was exhausting. Especially for those of us who are only 3 feet tall!
If (like me) you’re tired and hungry from shoveling all that snow, for today’s recipe I have a healthy and protein-packed Honey Walnut Red Beet Hummus. I developed and photographed this recipe some time ago, but I’ve been holding onto it for when life gets crazy. Like during a blizzard week! It also just so happens that Valentine’s Day is only a couple of weeks away and the purple-red color of this hummus seems so apropos in the spirit of the season. It’s a healthy snack to be enjoyed between eating that box of chocolates and those heart-shaped Sweethearts Candies that will be the only candy your kid will be willing to share with you. My son gave me one with a mustache on it this year… Hmmm…
Mustaches aside, I love this hummus because it combines (and tames) the earthiness of the beets with the nuttiness of the walnuts, and the sweetness of the honey. For a delicious and more romantic presentation, serve with wheat crackers, a sprinkling of walnuts and blue cheese, and a drizzle of honey.
- 1 15 oz can garbanzo beans (aka chickpeas)
- 1 C cubed precooked red beets*
- ¾ C chopped walnuts
- ⅓ C raw honey
- ⅛ C olive oil
- 3 Tbsp apple cider vinegar
- 1 tsp salt
- Start by draining and rinsing the garbanzo beans, and then remove the skins from the beans by gently pinching them between your fingers. (When in a hurry, I have been known to skip this step. The hummus is still tasty, but has less of a creamy texture.)
- Place all of the ingredients in a food processor or blender. Initially blend on a low setting until the nuts are finely chopped and then blend on high for 2-3 minutes until the hummus is smooth.
- The hummus is immediately ready to serve and will last up to one week in your refrigerator. Serve with your favorite pitas, crackers, or veggie sticks. To dress this hummus up, it pairs particularly well with wheat crackers, a sprinkle of chopped walnuts and blue cheese, and a drizzle of honey.