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!

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!