ROASTED BEET HUMMUS (Serves 6)
INGREDIENTS: (all organic if possible)
1 small roasted beet
1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
1/2 large lemon (juiced)
1 pinch sea salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra-virgin olive oil
DIRECTIONS:
- Roast the beet in oven.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week.
Copyright, 2020, Jackie Mart. For further information about this blog, or Optimum Wellness LLC, contact Jackie Mart at 712.790.5883 or Jackie@OptimumWellnessMN.com. As a holistic nutritionist and lifestyle coach, I will support you in taking steps to a healthier and happier you. My goal is to help you create an art of balance in your life. You will also learn how important balance between primary foods (relationships, physical activity, sleep, career and spirituality) and secondary foods (organic food and whole food) is.
GARLIC DILL SWEET POTATO WEDGES (Serves 4-6)
INGREDIENTS: (all organic if possible)
3 sweet potatoes
¼ cup coconut oil
¼ teaspoon garlic powder
¼ teaspoon sea salt
⅛ teaspoon paprika
3-4 tablespoons fresh dill, minced
DIRECTIONS:
Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.
Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.
Preheat oven to 450 degrees.
Remove wedges from water and pat dry.
Place wedges back into a large, dry bowl. Add melted coconut oil, garlic powder, sea salt, and paprika. Toss wedges to coat.
Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don't have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).
Bake wedges for 30-35 minutes until cooked through and browned.
After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.
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Copyright, 2018, Jackie Mart. For further information about this blog, or Optimum Wellness LLC, contact Jackie Mart at 712.790.5883 or Jackie@OptimumWellnessMN.com. As a holistic nutritionist and lifestyle coach, I will support you in taking steps to a healthier and happier you. My goal is to help you create an art of balance in your life. You will also learn how important balance between primary foods (relationships, physical activity, sleep, career and spirituality) and secondary foods (organic food and whole food) is.
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