Wheat Thins and Hummus+ my name’s on a cookbook!!!!




Okay, so my name’s on a cookbook!

I have a tendency to downplay my accomplishments. I look back on what I’ve done, helping with this cookbook, getting into grad school, doing my MA, and I shrug my shoulders, and say “it wasn’t that hard.” But in the moment when I was actually doing it, it was a real struggle. So I’ve been trying to really truly absorb and acknowledge the accomplishments I have made throughout my life. This allows me to value myself on a deeper level, disconnected from the pursuit of a thin body and an eating disorder.

So I helped write this cookbook and my name is on it! It’s pretty awesome. But I have to give an enormous shoutout to Lynn Walters and Jane Stacey. They are the original masterminds behind the recipes and philosophy. I’ve always loved cookbooks and when I first interviewed at Cooking with Kids I told Lynn that I loved cookbooks and would be interested in doing some sort of cookbook project with the organization. And it happened!

We had a cookbook signing at Chaucer’s in Santa Barbara and I made these wheat thins and two types of hummus to bring. The cracker recipe is not in the cookbook, although we made crackers very similar to this at Cooking with Kids summer camp. The hummus recipes are in the book. Go get a copy at Chaucer’s or on Amazon!

Wheat Thins — recipe adapted from Serious Eats

1 1/4 cup whole wheat flour

1 1/2 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon paprika

4 tablespoons butter

1/4 cup water


Preheat oven to 400 degrees.

Whisk together flour, sugar, salt, and paprike.

Cut in butter to flour mixture using fork or pastry cutter.

Sprinkle in water.

Mix it all together until a nice soft ball forms.

Roll out into a big rectangles. Freeze for 10 to 15 minutes.

Cut into squares. Poke holes with fork.

Bake for 5 to 7 minutes until toasty crispy brown.

Spinach Hummus — recipe from Cooking with Kids Cookbook

1 cup fresh spinach, packed

1 can garbanzo beans, drained

1 clove garlic, minced

2 tablespoons lemon juice

2 tablespoons olive oil

2 tablespoons tahini

1/4 teaspoon salt

Sweet Potato Hummus – recipe from Cooking with Kids cookbook

2 medium sweet potato, baked and skins removed

1 can garbanzo beans, drained

2 cloves garlic minced

1/4 cup lemon juice

2 tablespoons tahini

1 teaspoon cumin

3/4 teaspoon salt

Instructions for both hummus recipes:

Place everything in a blender or food processor, or mash by hand in a bowl.



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