They 're small changes that I 'd like to think add up. If I can get someone to recommend the cooking demo by mouth or even promise they 'll make the recipe for the family I 'm content. I feel that at one time or another I have inspired someone to incorporate a new recipe into their reservoir of recipes. I have three examples of such instances. The first one was when I made a white bean hummus. Two women who participated were amazed at the recipe 's simplicity. No equipment like a food processor was needed. The recipe merely called for white beans (canned), some chives, lemon juice, and olive oil. They were combined in a bowl and then mashed. Then it was served with some delicious and refreshing raw vegetables. I had a really good conversation with one of the woman who 'd never tried hummus before and was surprised at how good it was. I told her of the variety of hummus options there are, and how it 's originally done with garbanzo beans. Furthermore, I told her about tahini, a sesame seed paste which she got to sample as there was some in the fridge from a previous demo 's hummus recipes. She really liked that too. She couldn 't seem to get over the fact that tahini was merely roasted ajonjolí blended, no water required. I encouraged her to take some of our hummus recipes on display to try them at home. She was particularly excited about the Red Pepper Hummus. That particular woman accompanied me too the end of the demo even helping with the clean up. We conversed of the difficulty to eat healthy when you 're pressed for time so the white bean hummus made a good to-go lunch side in a wrap or a great snack. I feel I made a change because that woman returned the next week to one of the cooking demos I was co-hosting with Phuong and Dorothy. In addition, she brought her son and a friend
They 're small changes that I 'd like to think add up. If I can get someone to recommend the cooking demo by mouth or even promise they 'll make the recipe for the family I 'm content. I feel that at one time or another I have inspired someone to incorporate a new recipe into their reservoir of recipes. I have three examples of such instances. The first one was when I made a white bean hummus. Two women who participated were amazed at the recipe 's simplicity. No equipment like a food processor was needed. The recipe merely called for white beans (canned), some chives, lemon juice, and olive oil. They were combined in a bowl and then mashed. Then it was served with some delicious and refreshing raw vegetables. I had a really good conversation with one of the woman who 'd never tried hummus before and was surprised at how good it was. I told her of the variety of hummus options there are, and how it 's originally done with garbanzo beans. Furthermore, I told her about tahini, a sesame seed paste which she got to sample as there was some in the fridge from a previous demo 's hummus recipes. She really liked that too. She couldn 't seem to get over the fact that tahini was merely roasted ajonjolí blended, no water required. I encouraged her to take some of our hummus recipes on display to try them at home. She was particularly excited about the Red Pepper Hummus. That particular woman accompanied me too the end of the demo even helping with the clean up. We conversed of the difficulty to eat healthy when you 're pressed for time so the white bean hummus made a good to-go lunch side in a wrap or a great snack. I feel I made a change because that woman returned the next week to one of the cooking demos I was co-hosting with Phuong and Dorothy. In addition, she brought her son and a friend