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“If you are successful, it is because somewhere, sometime, someone gave you a life or an idea that started you in the right direction. Remember also that you are indebted to life until you help some less fortunate person, just as you were helped.” — Melinda Gales
“Aerodynamically the bumblebee shouldn’t be able to fly, but the bumblebee doesn’t know that so it goes on flying anyway.”
— Mary Kay Ash, Founder Mary Kay Cosmetics
“[T]here never will be complete equality until women themselves help to make laws and elect lawmakers.” — Susan B. Anthony
“You have to imagine it possible before you can see something. You can have the evidence right in front of you, but if you can’t imagine something that has never existed before, it’s impossible.”
— Rita Dove, first African-American poet laureate of the U.S.
The latest from Bob…
“A woman with a voice is by definition a strong woman. But the search to find that voice can be remarkably difficult.”– Melinda Gates
Read more: http://www.keepinspiring.me/inspirational-quotes-for-women/#ixzz54wCkme00
“In Iroquois society, leaders are encouraged to remember seven generations in the past and consider seven generations in the future when making decisions that affect the people. “- Wilma Mankiller, the first female Chief of the Cherokee Nation
I developed this recipe while looking for tasty, healthy snacks with protein . I use chickpeas, also known as garbanzo beans, but there are also recipes using tofu if you prefer. You may be familiar with hummus which is made from chickpeas and often used as a dip with raw veggies. Because I do not care for the flavor of tahini, an ingredient in hummus, I decided to go a different direction.
My first version of this recipe used mayonnaise or salad dressing, which contain eggs. I went on to use a dressing of olive oil, vinegar, prepared mustard and just a touch of lemon juice to brighten up the flavor a bit. You could use Greek yogurt if you tolerate dairy. The addition of chopped sweet pickles or sweet pickle relish also adds to the flavor.
The finished salad may be served over salad greens for a light lunch or as a sandwich. Adding a lettuce leaf and a tomato slice will add both color and flavor to your sandwich.
So how do you make that Eggless Egg Salad?
Ingredients:
2 cups chickpeas (garbanzo beans) canned or cooked from dry
2 Tablespoons diced onion
2 Tablespoons pickle relish or diced sweet pickles if you have them
1 Tablespoon apple cider vinegar (or your favorite vinegar)
1 teaspoon lemon juice
2 Tablespoons prepared yellow mustard
4 Tablespoons Extra Virgin Olive oil
Salt substitute and pepper to taste
Directions:
Drain and rinse chickpeas.
Mash with a potato masher or fork leaving a few chunks of chickpea.
Add onion and pickle relish.
Combine mustard, vinegar and lemon juice in a small bowl or blender container. Mix together.
Add olive oil in a slow, steady stream. If you are making this by hand blend with a wire whisk while adding the olive oil. If using the blender, blend on low adding the oil through the smaller hole in the lid, do not remove the lid while blending.
Add the dressing to the chickpea mixture and stir together.
Season with salt substitute and pepper.
You may serve as is or chill in the refrigerator for a few hours.
Serves 4 to 6
This recipe has been shared with the following LInk Parties:
Sugar and Spice Link Party
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