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.

 

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!

IMG_6233

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!

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