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Roasted Beet Puree

INGREDIENTS

  • 1 beet

INSTRUCTIONS

  1. Pre-heat the oven to 400-deg F.
  2. Rinse and gently scrub a medium beet.
  3. Wrap it in foil.
  4. Place the beet on a jelly roll pan.
  5. Bake for 1 hour or until a fork pierces through the center with ease.
  6. Carefully unwrap the beet and let cool for 30 min.
  7. Scrape off the beet skin and chop into chunks.
  8. Add the beet chunks to a food processor.
  9. Puree until completely smooth.

Notes:  Sometimes you just need beet puree to put it something else.

Peanut Butter Fudge Sauce

INGREDIENTS

  • 1 cup creamy peanut butter
  • 1/3 cup light corn syrup
  • 1 cup half-and-half
  • 1/4 cup light brown sugar

INSTRUCTIONS

  1. Combine all ingredients in a small sauce pan.
  2. Heat over medium low heat, stirring occasionally.
  3. When mixture has melted and is smooth slowly increase the heat until mixture begins to simmer.
  4. Let simmer 2 min.
  5. Remove from heat.
  6. Add additional half and half if you wish to make it smoother.

Notes:  Use on ice cream, pancakes, and waffles.

Cherry Syrup

INGREDIENTS

  • 1 Lb Red Cherries, pitted and sliced in half
  • 1 Cup Sugar
  • 1/2 Cup Water
  • 2 tbsp Fresh Lemon Juice
  • ~ Pinch Sea Salt
  • 1/4 Cup Water
  • 2 tsp Cornstarch

INSTRUCTIONS

  1. Combine sugar, 1/2 cup water, lemon juice, and salt in a 3 quart pot over medium heat.
  2. Add cherries.
  3. Heat on medium for 6 to 7 min or until lightly boiling.
  4. Reduce heat to medium/low.
  5. Cook 5 min while stirring frequently.
  6. Stir together 1/4 cup water and cornstarch.
  7. Add to syrup and stir.
  8. Continue cooking 10 to 12 min, stirring frequently.
  9. Heat to desired consistency.
  10. Syrup will thicken slightly when cooled.
  11. Cooking time may vary slightly depending on ripeness of cherries.

Notes:  Transfer to an airtight container and refrigerate.  Use on ice cream, pancakes, waffles, etc.

Cilantro Lime Hummus

INGREDIENTS

  • 1 can chickpeas, drained
  • 1/2 cup cilantro
  • 1 to 2 cloves garlic, minced
  • 1 lime, juice of
  • ~ shake Tapatio hot sauce, to taste
  • 1-1/2 tbsp natural unsweetened almond butter
  • ~ salt, to taste
  • ~ Pepper, to taste
  • 2 to 3 tbsp olive oil

INSTRUCTIONS

  1. Pulse the chickpeas and cilantro in a food processor until lightly chopped.
  2. Add remaining ingredients.
  3. Process until you have your desired consistency.

Notes:  Try this for a dip with veggies or chips, or wrap it up in a whole wheat tortilla with some sprouts, turkey, avocado or tomato.

Fluffy Whipped Blueberry Butter

INGREDIENTS

  • 1/4 cup Milk
  • 1 cup Butter, Unsalted, Softened To Room Temperature
  • 1/3 cup Powdered Sugar
  • 1/3 cup Prepared Blueberry Sauce, Cooled
  • 1 tsp Vanilla Extract, pure
  • 1 pinch Kosher Salt

INSTRUCTIONS

  1. Beat milk and butter on low to medium-low speed in the bowl of a stand mixer until incorporated.  This may take a bit for the mixture to come together, but just be patient.
  2. Then turn speed up to medium-high and beat for about 5 min until light and fluffy, scraping down the sides and bottom of the bowl a couple of times.
  3. Add powdered sugar and salt.
  4. Beat again on medium-high speed for 1 more min.
  5. Add 1/3 cup of the blueberry sauce and the vanilla.
  6. Beat on low just until combined.
  7. Enjoy immediately. Or refrigerate until later.

Notes:  Just be sure to remove the butter from the refrigerator 20 to 30 minutes prior to eating to let it soften.

Blueberry Sauce

INGREDIENTS

  • 3 cup Fresh Blueberries
  • 2/3 cup Water
  • 2/3 cup Sugar
  • 3 tbsp Cornstarch, Dissolved In An Equal Amount Of Cold Water
  • 1 tsp Vanilla Extract, pure

INSTRUCTIONS

  1. Combine blueberries, water, and sugar in a medium saucepan over medium heat.
  2. Stir regularly, bringing the mixture to a low boil.
  3. Mix together the cornstarch and water in a small bowl until a smooth slurry is formed.
  4. Slowly stir slurry into blueberries.
  5. Simmer blueberries until sauce is thickened enough to coat the back of a spoon.
  6. This should take 5 to 10 min.
  7. Remove from heat and stir in vanilla.

Notes:  Enjoy the sauce over pancakes, waffles, and ice cream.

Moroccan-Spiced Roasted Carrot Hummus

INGREDIENTS

  • 1 lb carrots, chopped into 1-inch chunks
  • 3 whole cloves of garlic, peels left on
  • 4 tbsp extra virgin olive oil, divided
  • 1 1/2 cup cooked chickpeas, rinsed and drained if from a can
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1/4 cup water + more to thin if necessary
  • 1/2 tsp cumin, ground
  • 1/2 tsp ginger, ground
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 1/4 tsp cinnamon, ground
  • 1/4 tsp coriander, ground
  • 1/4 tsp cayenne, ground
  • 1/4 tsp allspice, ground
  • 1/8 tsp cloves, ground
  • ~ Fresh cilantro, minced, to serve

INSTRUCTIONS

  1. Pre-heat the oven to 425-deg F.
  2. Toss the chopped carrots, and whole garlic cloves with 2 tbsp of olive oil.
  3. Scatter evenly on a baking sheet lined with parchment.
  4. Roast 18 to 20 min in the oven until the carrots are tender and lightly browned.
  5. Toss carrots halfway through cooking.
  6. Squeeze the garlic cloves out of their peels once cool enough to handle.
  7. Combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water, and all of the spices in the bowl of a food processor.
  8. With the motor running drizzle in the remaining 2 tbsp of olive oil.
  9. Whirl away until smooth, scraping the sides down as necessary.
  10. Taste and adjust seasonings if necessary.
  11. Add a little more water or oil If the hummus is too thick.
  12. Process until desired consistency is achieved.

Notes:  Serve with minced cilantro and your favorite veggies and crackers. Store the hummus in an airtight container in the fridge for up to 7 days.