Mediterranean Beet Hummus

beet hummus

beet hummus

If you want to wow your guests at your next get together, beet hummus. This healthy snack is vibrant in both taste and color and is sure to impress. Use it as a dip, place a scoop on top of salads or spread it in sandwiches or wraps.

Health Bennies – 

  • High in protein
  • Vitamin C
  • B vitamins
  • High fiber
  • Helps liver “detoxify” the body
  • High in monounsaturated (healthy) fat
  • High in antioxidants
  • Anti-inflammatory
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Print Recipe
Mediterranean Beet Hummus
You will need a food processor for this recipe.
Servings
Cups
Ingredients
Garnish
Servings
Cups
Ingredients
Garnish
Instructions
For the beets
  1. Pre-heat oven to 400 degrees.
  2. Drizzle beet with grapeseed oil, wrap it in foil and roast in oven for 1 1/2 hours until tender.
  3. Unwrap beet and let cool.
  4. Peel and and discard the skin. Cut into a large dice.
For the hummus
  1. Chop the garlic in a food processor.
  2. Add the diced beet, chickpeas, tahini, lemon juice, salt, pepper and spices. Puree until smooth, scraping down sides as needed.
  3. While the food processor is running slowly drizzle in the EVOO followed by 2 Tablespoons of water. Let machine run as long as it needs to in order to create a smooth puree.
  4. Adjust seasonings as necessary.
  5. Place hummus in a medium bowl and top with garnishes and a drizzle of EVOO.
Recipe Notes

Need Tahini? Buy it here

Need Hemp seeds? Buy them here

Need Pumpkin seeds? Buy them here

 

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Egyptian Dukkah Seasoning

Egyptian dukkah seasoning

Egyptian dukkah seasoning

What is a Dukkah Seasoning?

Dukkah seasoning, sometimes spelled duqqa, is a combination of nuts and seeds flavored with herbs and spices that originated in Egypt.

It can be mixed with olive oil to dip your bread into (my personal fave), sprinkled on dips like hummus or used as a crunchy component on top of vegetables, grains, meats and salads.

It is a simple, strait forward way to add flavor, texture, protein and antioxidants to any dish.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Print Recipe
Egyptian Dukkah Seasoning
Save time by buying roasted nuts. Feel free to swap ingredients out for others that you prefer more. There are no rules with dukkah except that it has to include nuts, herbs and spices. I like to use a mortar and pestle for this recipe, if you don't have one you can pulse the mixture in a food processor or place the ingredients under a towel and crush them with a mallet or back of a sauté pan.
Egyptian dukkah seasoning
Servings
cup
Ingredients
Servings
cup
Ingredients
Egyptian dukkah seasoning
Instructions
  1. Pre-heat oven 350 degrees.
  2. Spread the hazelnuts, pistachios, almonds, pine nuts and pumpkin seeds out on to a sheet pan and roast in the oven for about 10 minutes until they are lightly brown and fragrant. Let cool.
  3. In a small sauté pan toast the cumin, caraway, fennel seeds and black and white sesame seeds over medium heat for about 3-4 minutes until they become fragrant. Let cool.
  4. In a bowl mix together the toasted nuts, seeds, spices, herbs, salt and pepper.
    dukkah seasoning
  5. Depending on the size of your mortar and pestle or food processor you may need to work in batches from here.
  6. Place the mixture into the mortar and pound it down with the pestle. Use the pestle to mix and grind the mixture into a finely chopped consistency. You are not looking for a powder just chopped and consistent in size.
Recipe Notes

Need Marcona Almonds? - buy them here

Need Dried Peppermint? buy it here

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Homemade Coconut Peanut Butter

Coconut Peanut Butter

Ok, so I’m not gonna lie. You need some pretty heavy equipment to make this happen. But if you have these appliances already than you gotsta be making your own nut butter! It’s stupid easy, delicious and by making it yourself you know exactly what is in it.

So here is the equipment you need (don’t go running out to buy it if you don’t already have it, this is pricy stuff):

Health bennies:

  • Coconut manna (pureed coconut) – High in lauric acid, fiber & protein.
  • Peanuts – High in monounsaturated (good) fat. Great source of protein, vitamin E and antioxidants.

Here’s the recipe. You can make it with any kind of nut you please, almonds, cashews, hazelnuts, etc.  I love this stuff, I have it on toast a few times a week or just eat a strait up spoonful if I’m in the mood…

Homemade Coconut Peanut Butter

*Use organic ingredients whenever possible.

Yield – 2 cups

4 cups Peanuts, roasted & salted (or raw)

1/2 cup Coconut Manna

Directions:

  • Run peanuts through your champion juicer using the blank screen (see juicer operating instructions).
  • Place peanut butter and coconut manna in food processor and process until smooth.
  • Transfer to a glass jar with a lid and refrigerate. Will stay fresh for weeks.

Coconut Peanut Butter Step 1

Coconut Peanut Butter Step 2 Coconut Peanut Butter Step 3

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Cashew Cheese Spread with Dill and Scallion

Cashew cheese spread

Cashew cheese spread is a non-dairy spread that tastes great on bread, crackers or raw veg sticks. The nutritional yeast gives it that tangy cheese flavor and a good boost of nutrients. You can omit the dill & scallion in this recipe and play around with different flavors if you like.

Health bennies:

Cashews – High in protein, fiber and monounsaturated (good)  fats, great source of minerals, encourages weight loss, antibacterial.

Nutritional yeast – High in vitamin B & B-12, high protein, high in minerals such as iron, selenium and zinc,  high in fiber, gluten free, good source of folic acid.

Cashew cheese spread with dill & scallion

yield 2 cups

9.5 oz Raw cashews, soaked in water for 8 hours

1 Tablespoon + 2 teaspoons Nutritional yeast

4 teaspoons Lemon juice (fresh squeezed)

1 Tablespoon Grapeseed oil

1 teaspoon Organic apple cider vinegar (raw & unfiltered)

1 ea. Scallion, chopped (green part only)

2 Tablespoons Fresh dill, chopped

To taste Kosher salt and black pepper

Directions:

– Drain cashews and puree in food processor until smooth, 2-3 minutes.

– Add everything else except scallion and dill and continue to puree until smooth again. Check seasoning and adjust if necessary.

– Remove from food processor and fold in dill and scallions.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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