First of all, I want to thank you all for your incredible support and encouragement toward my last post about The Dark Side of Running an Internet-Based Business. The same day, another writer and internet entrepreneur I follow, happened to post her own experiences with internet-bullying in a harrowing blog post. That post by Leonie Dawson, includes an incredible video on internet trolls made by Shane Koyczan who did another video on bullying that went viral awhile back. Read it at the previous link.
One Facebook fan wrote to me the following:
so sorry that the people you inspire, like myself, aren’t as loud as those who cut you down. thank you for all you do to bring life, vitality, and inspiration to so many.
Which brings up a really great point. No, we cannot stop people who find entertainment value in being mean to other people online, but we CAN make sure we put as much positivity out there as possible. So when you read something you enjoy, tell the writer about it! I was thinking this morning, that what feels amazing is writing something and having it be heard and understood. It feels like being seen and recognized. It’s easy to think that someone who publishes something gets a lot of mail and you don’t want to bother them, but I’m willing to bet that words of encouragement, “likes” and shares are never a nuisance.
OK, recipe time!
Eggplant Hummus is a cross between Babaganoush and Hummus and therefore I call it Babagahummus, which is also fun to say. Why would anyone want or need to combine these two foods that are marvelous on their own? Calories for one, carbs for another. With roughly 1/4 the calories of traditional hummus and significantly fewer carbs, eggplant hummus makes it easier for those of us watching our weight to enjoy without worry. And it also tastes amazing and is good for you!
Here is some seitan, steamed broccoli, couscous, and eggplant hummus.
And this is a red lentil flour omelette topped with eggplant hummus and cauliflower.
- 1 medium sized eggplant, washed and dried
- 1 (500g) can chickpeas, rinsed and drained
- juice of 1/2 lemon
- 2 cloves garlic
- 2 Tbsp tahini
- 2 Tbsp water
- salt and peppe
- For best results, char the whole eggplant on all sides on top of a gas stove or grill.
- If you don't have either, just prick it and bake it in the oven until soft.
- If the charred eggplant still seems hard in the center, pop it into the oven at 180C for 20 minutes or so until soft.
- Allow to cool enough to handle and peel off charred skin.
- Place eggplant flesh into food processor with all other ingredients except the water.
- Process until smooth.
- Add water to desired consistency.
- Add salt and pepper to taste.