Black Bean Hummus

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bean dip

Adapted from eatplaybe.com

Black Bean Hummus

Here is a fun dip for your next appetizer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 6

Ingredients
  

  • 1 15 oz can black beans
  • 1 small jar Marinated Artichoke hearts
  • 1 tbsp tahini
  • 2 cloves Garlic, minced
  • 1-2 tbsp olive oil
  • 1-2 tsp Sea Salt

Instructions
 

  • Rinse black beans thoroughly and drain. Place black beans, artichoke hearts, tahini and garlic in a food processor. Slowly drizzle in olive oil as you blend the ingredients to desired consistency. Add salt to taste.
  • Serve with fresh veggies, pita chips, or your favorite dipper.

Tahini Dip With A Kick

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tahini dip

Adapted from www.NourishingMeals.com

Tahini Dip With A Kick

Enjoy this delicious dip with a variety of raw veggies.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 1/2 Cup Canned, Organic Coconut Milk
  • 1/2 Cup Raw, Sesame Tahini
  • 1/4 Cup Almond Butter
  • 3 Tbsp Fresh Lemon Juice
  • 4 to 5 Cloves Fresh Garlic
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cayenne Pepper *Adjust to your taste buds
  • 1-2 Tbsp serrano pepper *Adjust to your taste buds

Instructions
 

  • Blend all ingredients until creamy. Add more water if you would like a sauce, or keep it thick for a dip.

Ginger Sesame Roasted Chickpeas

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Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas

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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 2 cans (5.5oz) Garbanzo Beans rinsed and drained
  • 1 tbsp olive oil
  • 3 tbsp soy sauce
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp black pepper
  • 2 tbsp sesame oil

Notes

1.  Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven.  turn oven to 425 and set timer for 6 minutes.
2.  While oven is warming up and beans are drying in oven,  combine all other ingredients in medium size bowl.
3.   Transfer beans to mixture in bowl and coat evenly.  Spread onto cookie sheet, and place in oven for 30 minutes.  Check and toss every 5-10 minutes.  Chickpeas are done when golden brown and crunchy.

Flax-Zucchini Muffins Of Joy

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Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Flax-Zucchini Muffins Of Joy

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10

Ingredients
  

  • 11/2 cup brown rice flour
  • 1 cup flaxseed meal
  • 2 tsp tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 cup raisins
  • 1 cup pecans chopped
  • 1 cup Raw Honey
  • 11/2 cup zucchini shredded
  • 3/4 cup organic soy milk
  • 2 eggs beaten
  • 1 tsp vanilla
  • organic coconut oil

Instructions
 

  • Turn oven to 375 degrees F. In a large bowl, mix together dry ingredients. In a separate bowl, combine zucchini, honey, soy milk, beaten eggs, and vanilla. Pour combined liquid ingredients into dry ingredient mixture. Stir by hand until ingredients are moistened. Grease medium-sized muffin pan with organic coconut oil. Fill each muffin well about 3/4 full with muffin batter. Bake for 15-20 minutes or until slightly brown. Allow to cool before eating. Stores well in the freezer.

Gluten Free Granola

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Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D, C.N.

Gluten Free Granola

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Servings 6

Ingredients
  

  • 1 cup puffed rice cereal
  • 1/2 cup crispy brown rice prepare brown rice, then saute in pan for 5-10 minutes with small amount of olive oil until crisping
  • 1/4 cup flaxseeds
  • 1/8 cup unsweetened coconut flakes
  • 1/4 cup sliced almonds
  • 1/8 cup pecan halves can also use chopped pecans
  • 1/4 cup pumpkin seeds
  • 1/4 cup raisins
  • 1/4 cup Raw Honey
  • 1/4 cup ghee may use butter

Instructions
 

  • Preheat oven to 375 degrees F. Melt ghee and honey together and pour over mixture in medium bowl. Spread contents onto cookie sheet that preferable has a lip (ex/jelly roll pan). Bake 20 minutes or until slightly brown. Store at room temperature. Great with yogurt!

Ch-Eye Tea

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adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health

Ch-Eye Tea

adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health
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Prep Time 20 minutes
Total Time 20 minutes
Course Drinks
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 2 tea bags Black Tea Darjeeling is a great choice
  • 1 cup water
  • 1/4 inch ginger root Slice thin
  • 1 stick cinnamon
  • 6 pods cardamon crushed with side of knife
  • 5 whole cloves
  • 2 cups Organic cow or soy milk
  • 1 tbsp Raw Honey

Instructions
 

  • In a sauce pan, bring water, tea, ginger, cinnamon, cardamom, and cloves to a boil- turn heat down to simmer for 10 minutes. Add milk. Strain into mug (can strain with a coffee filter or cheese cloth). Add honey to taste. Enjoy!

Easy Ranch Dressing

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Easy Ranch Dressing

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Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 3/4 cup organic plain yogurt use Greek yogurt for more protein
  • 2 tsp dried dill weed
  • 2 cloves garlic minced
  • sprinkle salt and pepper to taste
  • 2 tbsp parmesan
  • 1/3 cup Extra Virgin Olive Oil

Instructions
 

  • 1. Add all ingredients except olive oil to blender or food processor and blend until smooth (may need to add a little water to make a smooth texture, depending on the yogurt you use). 2. Slowly with blender or food processor running, add olive oil so it emulsifies. 3. Can store in fridge for up to one week.

Sweet Potato Chips

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Sweet Potato Chips

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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 4 each sweet potatoes dark orange, fresh, 5"
  • 1 tsp salt table
  • 3 tbsp thyme fresh
  • 3 tbsp oregano fresh
  • 1 tsp black pepper ground
  • 1/4 cup olive oil extra virgin

Instructions
 

  • Chop herbs finely and mix with salt and pepper in small bowel. Slice Sweet potatoes thinly (preferrably with a Mandolin on a thin setting). Coat a large sheet pan with olive oil. Laysweet potatoes on coated pan (do not layer the sweet potatoes onto eachother unless you don't mind less crispy chips). Sprinkle half of herb mixture on top of sweet potatoes. Bake 10 minutes at 375 degrees. Check chips and turn pan or chips for even baking if needed. Sprinkle the rest of herb mixture on top. Bake another 10 minutes or until crispy. Enjoy!

Notes

complete nutrition notes

Kale Chips

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Kale Chips

Preheat oven to 300 degrees. Remove large kale stems and coarsely chop. Toss kale with 1 tablespoo n oil, curry, and coriander (to brighten flavor, also add 1-2 tablespoons vinegar). Coat cookie sheet with 1 tablespoon oil. spread kale out evenly on cookie sheet. Bake for 20-30 minutes until crispy
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Cook Time 30 minutes
Total Time 30 minutes

Ingredients
  

  • 1/2 lb kale fresh
  • 1 tsp coriander ground
  • 1 tsp curry powder
  • 2 tbsp oil canola, olive, chef's duet

Notes

complete nutrition notes