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.

 

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