Black-eyed peas, roasted eggplant and parsley hummus
  • 1 large or 2 medium eggplant, roasted
  • ¼ cup cooked black-eyed peas
  • ½ cup fresh parsley, finely chopped
  • 1 garlic clove, crushed
  • 1 TBSP freshly squeezed lemon juice
  • 1 TBSP EVOO (Extra-virgin olive oil)
  • Celtic sea salt and black pepper to taste
  • Pinch (tiny!) of cayenne pepper (optional)
  • Filtered water (if necessary)
  1. Throw all above ingredients into the blender or food processor, season to taste, and spread on your favorite crackers, Ry-vita, gluten-free crispbreads (e.g. “Le Pain des Fleurs” brand has a buckwheat, chestnut and quinoa selection), rice cakes or use as a dip for fresh veggie sticks.Roasting eggplant:
  2. Heat oven to 400 deg F, prick eggplant all over with a fork
  3. Place on baking sheet lined with parchment paper and roast for about 45 min, until the eggplant nearly collapses into itself. It does not look very appetizing then!
  4. Peel once cooled, best if still slightly warm.I usually roast in big batches, e.g. I will place a variety of whatever I have, such as winter squash, eggplant and garlic, on the same baking sheet, and refrigerate for use the next day or freeze whatever I won’t use right away.Why not try kohlrabi as a delicious and often overlooked and undervalued alternative to carrot or celery sticks. It has a crispy texture similar to a turnip, but has a sweet, juicy taste. Best of all, kohlrabi belongs to the cabbage family (“Kohl” actually is German for “cabbage”), one of the significant anti-cancer food families. Kohlrabi also balances blood sugar levels and is an excellent source of vitamin C and potassium. It’s tough to find organic kohlrabi in supermarkets, if buying conventional is your only choice, make sure you use your veggie peeler!
Recipe by Kirstin's Cancer Care at