Lemon Walnut Hummus
1/2 cup walnuts, coarsely chopped 1 (15 oz) can chickpeas, drained 1/4 cup extra virgin olive oil 3 TBSP lemon juice 2 garlic cloves, coarsely chopped 1 tsp cumin 1/2 tsp coriander 1/4 tsp cayenne pepper 1 tsp sea salt or kosher salt In a small skillet over medium heat, toast the walnuts for 2 to 3 mins, shaking the pan occasionally to ensure even browning. Transfer the nuts to a small bowl to cool. In a food processor, combine the chickpeas, oil, lemon juice, garlic, spices & salt until smooth. Rub the walnuts in your hands a bit to try & remove/discard some of the papery skin...
Read MoreWinter Vegetable Pate
water 1 medium onion, diced 1 sweet potato, peeled & cut into 1-inch cubes (anywhere from 1.5 to 2 cups) 1 heaping cup of butternut squash cut into 1 inch cubes 2 TBSP soy sauce, divided 2 heaping TBSPs sesame tahini butter, coconut oil, or olive oil, drizzled over the top to taste Heat a large saute pan over medium heat. Add about 1 TBSP water & water-saute the onion until translucent, about 5 mins (add a little extra water if you need to). Add sweet potato, squash, 1 TBSP soy sauce & about 1/2 cup water & bring to a boil. Cover, reduce heat, & simmer over low heat...
Read MoreSweet Potato Muffins
1 & 3/4 cups whole wheat flour 1/2 tsp pure salt 1/4 cup natural sugar 2 tsps aluminum free baking powder 1 tsp cinnamon 1 tsp nutmeg 2 eggs 2 TBSP melted coconut oil, butter, or ghee 3/4 cup milk (can use non-dairy) 1 cup cooked, mashed sweet potato or pumpkin (or canned) 1/4 cup chopped pecans (optional) Preheat oven to 400. Grease 12 muffin cups (or line w/ paper cups). Combine the flour, salt sugar, baking powder, cinnamon & nutmeg in a mixing bowl. In a separate large bowl, combine the eggs, oil, milk, sweet potato & pecans. Slowly add the dry ingredients to the wet...
Read MoreSprouted Corn Tortilla Chips
Food For Life Sprouted Corn Tortillas, defrosted oil of choice (I like coconut oil for this, but olive oil works too) sea salt Preheat oven to 375. Cut round tortillas into desired chip size & shape. Place cut tortillas in large bowl, and toss with oil to coat (I use 2 packages of tortillas, and maybe 3 TBSP of oil – give or take). Spread chips on 2 baking sheets in single layer, and sprinkle with salt. Bake for approx 12 mins or until they look good to you. Depending on how many chips you’re making, you may have to do a second round....
Read MoreSpinach & Roasted Red Pepper Pesto
For the Pesto: 2 cups packed spinach leaves 1/2 cup packed parsley leaves 1/2 cup walnuts 1 small garlic clove 1/2 cup extra virgin olive oil 1 tsp pure salt Place spinach, parsley, walnuts & garlic in a food processor (a blender won’t work). Process until finely chopped (stopping to scrape down sides as needed). While motor is running, gradually pour in olive oil and salt. Serve over whole grain pasta topped with roasted peppers (or use for sandwich spread). For the Peppers: 1 or 2 red peppers Preheat broiler on high. Cut peppers in half lengthwise discarding the seeds &...
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