It’s always a tough time of year to get into eating health as we get back to school and work after a long summer of indulging. These recipes are inspired by a Whole Foods workshop I attended on Friday evening (Friday night’s just aren’t what they use to be!). My aim for this week’s bulletin was to bring it back to the basics of preparing real highly nourishing foods that taste great.
In my seminar this past week, the instructor reiterated the importance of getting enough root vegetables into our diet. Energetically, root veggies are warming and beets in specific contain something called Betalaines which are an anti-oxidant and anti-inflammatory. Beets are also a good source of folate. The following recipe was loosely adapted from Martha Stewart’s website.
– 4 beets
– 1 tsp olive oil
– 1/4th tsp garlic powder
– 1/4th tsp salt
Directions: peel beets and cut into 1/16th of an inch slices. Toss with a tsp of olive oil and a bit of salt and garlic powder (or regular minced up garlic). Lay out on a cookie sheet and bake at 350 for 10-20 minutes. Let the beets cool – this is how they’ll become crispy.
Sweet Potato Cookies
I got this recipe from my teacher at The Canadian School of Natural Nutrition (CSNN) and have made some slight adjustments. What is cool about these cookies is that there is no dairy, eggs, or gluten in them making it a suitable treat for kids with allergies. There is also 8 grams of fiber in EACH COOKIE! Yum….
– 1 cup coconut oil
– 1 cup sweet potato puree (cut up one large sweet potato and steam it for about 10-15 minutes – then puree. It’ll yield about 1 cup)
– 1 cup brown sugar (sucanat or coconut sugar work well too)
– 1/4th cup milled flax seeds
– 1 tbsp vanilla extract
– 3 cups brown rice flour
– 1 cup rolled oats
– 3/4 tsp baking soda
– 3/4 tsp salt
– 4 tsp cinnamon
– 1.5 tsp ground ginger
– 1/2 tsp nutmeg
– 1/2 tsp cloves
Directions: In a large bowl, beat coconut oil, sugar, sweet potato puree, flax and vanilla extract. In another bowl mix all remaining ingredients. Transfer dry ingredients into wet ingredients little by little until everything is well combined (I used an electric beater). Let sit for 20 mins and in the meantime pre-heat oven to 350. Line cookie sheet with parchment paper and add 1 tbsp of batter for each cookie. This recipe will give you about 40 cookies in total. Cook 17 minutes, remove from oven, and let cool.
I served this dish at a book club meeting and one person commented that it tastes lighter and healthier than hummus – I’ll take that as a compliment! This recipe was adapted from a book called Fresh At Home and can be served with crackers or as a veggie dip.
– 1-3/4 cup chickpeas
– 1 cup carrot, grated
– 1 large dill pickle, finely chopped
– 1 celery stalk, finely chopped
– 1 tbsp mayonnaise
– 1 tbsp honey mustard
– 1 tsp lemon juice
– pinch of salt
Directions: in a food processor or with an immersion blender, roughly chop chickpeas. Put into a bowl and add the rest of the ingredients. Mix well and puree with an immersion blender or potato masher until you get a smooth consistency.
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