1/4 cup toasted pumpkin seed kernels, or more to taste
1 pinch paprika
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
Fold pumpkin seeds into hummus; garnish with paprika.
4-6 ripe peaches, gently sliced in half and pitted
1 pint of vanilla vegan ice cream
1/4 to a 1/2 cup of maple syrup (optional)
1/4 cup of toasted slivered almonds (optional)
A few sprigs of fresh mint (optional)
Using a gas or charcoal grill, spray grill gently with cooking spray and place peaches cut side down onto hot grill. Cover and cook until soft and tender, about 4-8 minutes, depending on grill. Watch carefully. Flipping over halfway through to heat thoroughly. Peaches are ready if they are soft and fork tender.
Remove from heat, plate and top with ice cream, syrup, nuts and mint. Serve immediately. And enjoy!
5-6 cups of watermelon, cut into small cubes (or more depending on your crowd)
1-2 cups of blackberries (or any berry of your choice)
1/4-1/2 cup of fresh mint, chopped (more for garnish)
Zest and juice of 1 lime OR lemon
In a large mixing bowl combine watermelon, chopped mint and lime zest and juice. Stir to combine. Transfer watermelon to a serving bowl, add blackberries and additional mint. Cover and refrigerate until serving. Can be make a few hours in advance of party.
This time of year has me devouring citrus. From late winter to spring I think I consume my body weight in the form of oranges. Below you’ll find an easy whole food salad dressing that uses this juicy fruit and cashews to create a creamy almost creamsicle-like delight. Enjoy!
This amazing soup has become one of my favorites to have on hand during a busy work week or to serve for a crowd. Filled with a simple flavorful blend of vegetables, chickpeas, a tomato broth and gluten free pasta pieces it’s satisfying and warming. Perfect while we wait for warmer spring temperatures here in New Jersey. And to help us stay warm on those rainy April days ahead. Adapted from Health Made Simple meal plan from my friends Sid Garza-Hillman and Matt Frazier.
1 can (15 ounces) or 1.5 cups cooked chickpeas, drained and rinsed
1 bunch kale (about 8-10 leaves) torn into bite-size pieces, coarse stems removed
4-6 ounces whole wheat or alternative-grain linguine, broken into 1 to 2 inch lengths (or choose a bite-size pasta) I used Explore Cuisine brand: edamame and mung bean fettuccine. Excellent pastas!
Sea salt, to taste
½ teaspoon fresh ground black pepper
Heat the oil, (if using) in a large pot over medium heat.
Add the onion, celery, carrots, garlic, and 1/2 teaspoon of the dry rosemary (or 1/2 tablespoon fresh) and cook until the vegetables are soft and translucent, about 5 minutes. If not using oil, add a few splashes of water as needed to keep ingredients from drying and burning.
Add the tomato sauce, vegetable stock, and chickpeas, and bring to a boil.
Add the kale and after about 5 minutes, add the pasta and stir occasionally. (This assumes your pasta will take 7 to 8 minutes to cook. If you’re using pasta that takes 12 to 15 minutes, add the pasta when you add the kale.)
When the pasta is al dente, remove the soup from the heat and season with salt and pepper.
Garnish with the remaining fresh rosemary, cashew cheese sprinkle and/or hot sauce.
These delicious snack/dessert is easy to prepare and is filled with real food ingredients. Just a warning…I’ve been known to eat these over the pan….they’re that good. So practice some portion control or share them with friends. Amazing with tea or as a post workout protein bite. One of my all time favorite treats!
Yield: 20-24 small squares
Prep Time: 10 active minutes, 20-25 inactive to chill the bars
2.5 cups of Medjool dates (about 20-22), pitted and roughly chopped
½ cup water
1/3 cup of pumpkin puree (not pumpkin pie mix)
½ teaspoon of cinnamon
Toppings: *Reserved oatmeal nut crumb
Additional oats if desired
Line a small 8 x 8 baking pan with parchment paper, set aside. In a food processer combine nuts, oatmeal, dates, coconut oil and salt and blend until combined. Set aside ¾ cup of the mixture to use a crumb topping. Pour the remaining nut mixture into the prepared baking pan and press firmly into the pan to form a crust. Set aside.
In a food processer combine the rest of the roughly chopped dates, cinnamon and pumpkin puree, pulse to combine. Slowly add in water to form a paste, start with a ¼ cup of water and go from there. (If more pumpkin taste is needed you can add in more to your liking) This should resemble a thick jam/paste, easy enough to spread over nut crust.
Spread pumpkin-date mixture over crust evenly. Top with ¾ cup of oat-nut crumb reserve and additional oats if desired. Allow to firm and chill in the fridge for 30 minutes to overnight. Cut into small bar size servings. Serve cut pieces in cupcake liners for an easy and pretty presentation.
Store in fridge in a covered container. Try not to eat the whole pan!
Step aside sugary PSL….and welcome in Pumpkin Hummus!
A thick and creamy pumpkin hummus with both sweet and savory flavors.
Perfect for fall entertaining or simply packed for a working lunch at your desk. Just add whole grain crackers and veggie sticks. Give this seasonal hummus a try even if you’re still sporting your summer shorts! Yum!
Inspired by Whole Foods salad bar…this simple recipe is cheaper, healthier and easier to make at home. Give this a try and transform boring old broccoli into a tasty salad. A nice blend of vinegar and sweet maple syrup unite to perk up the cancer fighting powerhouse veggie. Perfect for family parties, lunch boxes or working lunches. Keeps well and easy to pack.
1 head of broccoli, diced small or pulsed through a food processor
2-3 carrots, grated (about 1 cup)
1/2 cup of raisins
1/3 cup apple cider vinegar (less depending on your taste)
2-3 tablespoons of maple syrup
Zest and juice of 1 small lemon or lime
1 tablespoon of sesame seeds (optional as a garnish)
Using a food processor, pulse the raw broccoli a few times, leaving a few bite size pieces.
No food processor...no worries. Diced the broccoli up into bite size pieces and toss into a medium mixing bowl.
If you do have a food processor...use the grater attachment to then grate the carrots. If not, using a box grater will do the job and you'll give your arms a bit of a workout. Add the grated carrots into the mixing bowl as well.
Combine broccoli, carrots, maple syrup, lemon or lime juice, zest and vinegar together. Season with salt and pepper if desired and garnish with sesame seeds.
Place into a serving dish and refrigerate until serving. This tastes better the longer it marinates. Can be made a few hours in advance.
6-8 cups cubed seedless watermelon (1 whole mini seedless)
2 English cucumbers, cut into small bite-size pieces
4-6 green onions, chopped fine
1/4 cup minced fresh mint
1/4 cup balsamic vinegar (white or traditional)
2 tablespoons olive oil (optional)
Salt & fresh ground black pepper to taste
In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
These energy bites are inspired by Larabar’s Chocolate Chip Cherry Torte flavor. And were created by Angela over at Oh She Glows. I just made a few minor changes. An excellent snack anytime of day or perfect pre/post workout bite. Enjoy!
2/3 cup lightly packed pitted Medjool dates (about 8 large dates)
1/2 cup dried cherries (look for the sugar free & oil free)
3-4 tablespoons dark chocolate chips
1/4 cup raw pecans or any nut you have on hand
1 teaspoon vanilla
1 or 2 pinches fine sea salt, to taste
In a food processor, process the almonds until finely chopped. It’s ok if some bigger pieces remain. Just be sure not to pulverize it into a flour as you want some texture.
Remove 1/3 cup of the processed almonds and set aside for the final step.
Now, add the pitted dates and dried cherries and process until finely chopped and sticky. A dough ball will start to form.
Add in the chocolate chips and pecans and process until they are chopped. Add salt to taste and pulse the mixture. Finally, pulse in the reserved 1/3 cup almonds. If the dough is too dry to roll into ball, add water, a teaspoon at a time, until the dough comes together.
Roll into small balls on a cookie sheet lined with waxed paper. Place in the freezer to firm up for about 8-10 minutes. Remove from freezer and place a covered container or baggie and store in the fridge.
Nutritional Info (makes 15-18 small balls, per ball): 108 cals, 7 grams fat (1 g sat fat), 40 mg sodium, 13 grams carbs, 3 grams fibre, 9 grams sugar, 3 grams protein.