Indian Spiced Hummus

This yummy hummus is my go to at any gathering. I love dressing up my hummus with spices and seeds for garnish, but the extra crunch and flavour they provide makes this hummus my absolute favourite. Serve with crudités, rice crackers, and my newest love- beet crackers,  and don’t be surprised if you “accidentally” eat the whole bowl.

Ingredients:

  • 1 14oz can chickpeas, drained and rinsed
  • 1-2 cloves fresh garlic (I like mine with 2)
  • juice from 1 lemon
  • 2 tbsp tahini (sesame seed butter)
  • salt and pepper to taste
  • 2 tbsp olive oil (save 1 tbsp as garnish)
  • tsp cumin seeds
  • tsp black mustard seeds
  • 1/4 tsp paprika
  • tbsp pumpkin seeds

Directions:

  1. In a food processor, add first 6 ingredients and process until smooth. I sometimes add a teeny bit of water (1-2 tbsp) for a smoother consistency. Feel free to add a little water at a time, until your hummus is the texture that you enjoy most.
  2. Empty hummus from processor into a serving bowl. Garnish with leftover tbsp of olive oil, spices and seeds and serve with your choice of vegetables, crackers, or naan.

TIP: I love using lemon infused olive oil to garnish my hummus for an extra punch of flavour.

 

Decadent Power Balls

Packed full of TONS of superfoods, protein, and both slow and quick digesting  carbohydrates, these delicious little balls of goodness make the perfect mid day snack for you or wonderful addition to a school lunch for your kiddos, rather then a sugar filled granola bar or other alternative to keep fuelled and energized. They also make a perfect pre or post workout snack– I couldn’t wait to pop one (or two) in my mouth after my morning run today!

Makes approx.8- 10 balls (depending on size)

Ingredients:

  • 10-12 dried Medjool dates- pitted (approx. 1 cup)
  • 1/4 cup almond/cashew butter,or sunflower seed butter if your childs’ school is “nut free”. (I like “Nuts to You Nut Butters”, but you can use your favourite brand)
  • 2 tbsp cacao nibs
  • 1 tbsp hemp hearts
  • 2 tbsp chia seeds
  • 2 tbsp dried, unsweetened coconut flakes
  • 1 scoop vanilla protein powder (I like “vega” sports performance protein for a vegan option or “Gaspari Nutrition Myofusion Blend, if not vegan)
  • 1/2 cup Gluten Free Oats (I like “Only Oats”)

Directions:

  1. In a food processor, pulverize dates until a ball is formed.
  2. Add remaining ingredients, processing on high/medium until mixed thoroughly.
  3. Roll mixture into 1-1.5″ balls
  4. On a parchment lined plate or baking pan, place balls and refrigerate for 25 minutes.
  5. Enjoy!

Roasted Beet and Chickpea Hummus

This delicious and beautiful savoury hummus recipe will be sure to delight your senses and is packed full of an array of nutritious ingredients to make you feel great about what you are putting in your body.

Ingredients:

  • 4 medium sized purple beets (peeled and chopped into 1″ squares)
  • 1/2 tbsp coconut oil
  • 1 14oz can of chickpeas (drained and rinsed)
  • 4 cloves fresh garlic (minced)
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1/2 tsp “Sriracha” hot sauce
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • salt and pepper to taste
  • Garnish:  I use walnuts and arugula or pea shoots.

Directions:

  1. Preheat oven to 450 degrees F. Melt coconut oil and shake beets in it to coat them. Place beets in a single layer on a cookie sheet lined with parchment paper for 25-30 minutes or until browning on the edges, turning half way through the cook time. Set aside to cool.
  2. In food processor add all the ingredients including the cooled beets and puree until smooth. I like mine a little chunky, but you can decide the texture that you like the best.
  3. Garnish with a handful of walnuts and some greens and serve.

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Tip: This is a perfect dish to add to a charcuterie platter or just with a side of rice crackers and veggies.

Ginger Spiced Dehydrated Apples

The incredible bounty of apples this time of year has me knees deep in coring, peeling, and finding all the creative ways to eat them all up. Apples are incredibly versatile, I use them in soups, sauces, salads, desserts, ciders, etc. The possibilities are truly endless! However, you don’t have to make it complicated. This easy recipe makes a delicious snack perfect for packing in the kiddo’s lunch kits, taking on a gorgeous fall hike, or if you’re like me…popping them in your mouth, anytime you set eyes on them!

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Tools:
Apple Corer
Dehydrator
*If you don’t own a dehydrator, you can use your oven, parchment paper, and a cookie sheet.

Ingredients:

15-20 apples (thats how many fit in a batch in my dehydrator)
1 heaping tbsp. cinnamon
1/2 tsp. all spice
1/2 tbsp. Grated fresh ginger
1/4 cup apple cider vinegar (“braggs” is my favourite)

Directions:

  1. Wash, remove core, and thinly slice apples.
  2. In a large bowl put apple slices, apple cider vinegar, cinnamon, all spice, and ginger.
  3. Shake until apples are coated as evenly as possible.
  4. Lay apple slices in a single layer in food dehydrator. Set on135F for 7 hours. (8 hours if you like them extra crunchy)Alternately, if you do not have a food dehydrator, you can bake them in the oven on 2 parchment paper lined ,large, cookie sheets. Bake at 200F for 2hours and 45 minutes or an extra hour if you like them extra crunchy.
  5. Store in a glass container in cupboard for up to 1 week or in refrigerator for up to 1 month. Or enjoy immediately.*TIP: I like to add them as salad toppers or as a side on a charcuterie board!

Roasted Squash, Apple, and Caramelized Onion Soup

This savoury soup will warm your soul on a crisp fall day. With fragrant herbs, fresh picked apples, creamy autumn squash, and toasted nuts and seeds, this nutrient dense soup will help to boost your immunity and provide you with many other health benefits. You are definitely going to want to go back for seconds.

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Ingredients:

  • 1 acorn squash
  • 1 butternut squash
  • 1 yellow onion
  • 1 apple
  • 6 cloves of garlic (I love garlic)
  • 8 fresh sage leaves (extra for garnish, if desired)
  • 6 thyme sprigs
  • 1 can of full fat coconut milk
  • 1L of vegetable broth
  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • handful of pecans
  • 1/4 cup pumpkin seeds
  • salt and pepper

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Directions:

  1. Preheat over to 400F. Slice acorn and butternut squash length wise. Scrape out seeds with a spoon. Brush olive oil over the flesh of your squash. generously sprinkle with sea salt and pepper. Add 1-2 sprigs of thyme on top of each half of squash. Flesh side up, bake on a cookie sheet for approx. 1 hour or until you can easily put a fork through and the edges start to brown. Set aside.
  2. While the squash is baking, heat a pan on low/medium heat. Add onion rings, apples. garlic, sage, and 1 tbsp coconut oil. Sauté until onions and apple brown, stirring frequently. If burning occurs, lower heat. Set aside.
  3. In large pot, add vegetable broth and can of coconut oil. Once cooled, scrape out flesh of squash and add it to broth/coconut milk mixture. Add caramelized onion/apple mixture.
  4. Simmer mixture on medium heat for 20-30 minutes.
  5. With an immersion blender or counter top blender (being careful not to fill to high- I usually split it into 3 batches to blend), blend your soup until it becomes creamy and there are no chunks left.
  6. lightly toast pumpkin seeds and pecans on a cookie sheet (approx. 5 minutes, stirring occasionally)
  7. Enjoy sprinkled with pumpkin seeds and pecans, and topped with couple sage leaves.

**We cut up a few extra apples and multigrain crackers to have on the side to dip into our soup.

Beets and Bourbon Salad

If you want to get the man in your life to eat more greens, just add bourbon. This fresh, delicious and beautiful salad is a hit at my house.

Dressing 

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Ingredients:

  • 2 tbsp bourbon
  • 2 tbsp maple syrup
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar (I like “Braggs”) 
  • tsp. dijon mustard
  • 3-4 sprigs of thyme
  • sea salt and pepper (to taste)

Recipe:

  1. Combine all ingredients in blender, blend until creamy.

Salad

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Ingredients:

  • 2-3 purple beets
  • 2-3 golden beets
  • 1-2 small zucchini(s)
  • 1/4 red onion
  • 2-3 tbsp goat cheese
  • small handful of pea shoots
  • 2 tbsp pumpkin seeds
  • 8 cups mixed greens lettuce
  • 1.5 tbsp coconut oil

Recipe:

  1. Peel and chop beets into bite size pieces. Shake in 1 tbsp coconut oil. Bake on 425F for 30 minutes; stirring at about 15 minutes. Set aside.
  2. Slice Zucchini length wise creating strips, and onion into rings, shake in 1/2 tbsp melted coconut oil. Grill on medium. Set aside.
  3. lightly toast pumpkin seeds in oven (about 5 minutes at 425F)
  4. Toss greens in Bourbon Dressing.
  5. top with zucchini and onion, then beets. Top with crumbled goat cheese, pea sprouts, and toasted pumpkin seeds.

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*Bourbon Dressing adapted from “The First Mess”

Traditional Dhal and Sautéed Garden Veggies

Traditional Dhal

This is a traditional South African/Indian Dhal recipe handed down to me from my daughter’s amazing Amma. This dhal is my go-to comfort food. Packed full of tons of healing foods, spices, and generations of love.

Ingredients:

  • 1 cup dried yellow split peas
  • 3/4 medium pot of water (to boil peas)
  • 1/2 cooking onion (chopped)
  • 1 tsp turmeric
  • 4-6 curry leaves
  • 1 tsp sea salt
  • 4 garlic cloves (finely chopped)
  • 1 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 3 dried red chillies (broken in half)
  • bunch of cilantro (optional)

Directions:

  1. Boil yellow split peas or lentils, with salt, curry leaves, and turmeric. Once boiled, bring mixture down to low/medium heat until split peas are fully cooked and the consistency has thickened.
  2. Sauté chopped onion &  finely chopped garlic cloves in coconut oil for about 2 minutes
  3. Add black mustard seeds, cumin seeds and dried red chillies.
  4. Let that cook for about 2 minutes
  5. Pour in the split pea mixture and let simmer for about 10 minutes
  6. Add some water (if needed) depending on the thickness you desire
  7. After it’s cooked, add some chopped cilantro to taste

Sautéed Garden Veggies

Nothing beats fresh vegetables from the garden. I absolute love this season and the bounty of beautiful nourishment that it brings. This simple recipe only takes a few minutes to make, but will keep you feeling good all day.

Ingredients:

  • Bunch of rainbow chard
  • 1 zucchini
  • 3 dates
  • tbsp olive oil
  • tbsp balsamic vinegar
  • 1-2  cloves garlic (minced)
  • Salt and pepper (to taste)

Directions:

  1. Chop rainbow chard and slice zucchini to desired size
  2. De-seed dates and slice
  3. Add all ingredient to pan and sauté on medium heat until desired texture