...the next time you make humus you should save the liquid from those chickpeas. Yes, we’re talking about that murky swamp-water leftover in the pot. That stuff is aquafaba and is the otherwise discarded liquid from legumes/beans (often chickpeas). When cooking them raw, you’re left with starches, proteins and other plant remnants in the liquid, giving it a unique structure that is comparable to a blend of egg whites and yolks. Because of this, it’s edgy to use it as an egg-replacer. Isn’t working with discarded stuff cool?
Remember the days when Snackwells cookies were considered a healthy dessert option? “They’re fat-free!” my mother would exclaim as she helped herself to a fourth guilt-free sugar laden cookie. And who could blame her?
By now, you’ve probably indulged in a frosty açaí bowl or two and reaped the never ending list of health benefits this Brazilian berry has to offer. No doubt açaí has flooded the natural foods market for the past decade. And for good reason – this berry boasts big claims of weight loss, anti-aging, energy, heart health and more.