Absurdly colorful, and although it may not be sneaky, this hummus recipe is the perfect way to fit in the beet root’s natural anti-inflammatory properties into any diet. Ideal for wrap sandwiches or a veggie dip.
- 2 medium or 1 large beet
1 (16 oz.) can chickpeas, unsalted
¼ cup lemon juice
3 cloves garlic, minced
3 T Tahini
¼ cup olive oil
sea salt and pepper to taste
1. Rub beets with a small amount of olive oil, wrap in foil, and roast at 375°F until very soft.
2. When cooled, slice beet and add to a food processor and blend to desired texture.
3.Add the remaining ingredients and blend to desired texture.
4.Serve drizzled with remaining olive oil.
Corn chowder is universally appealing, especially among children, because of its sweet taste and creamy texture. Here you will find that creaminess without the heaviness of traditional recipes. Makes about 10 cups Ready in 50 minutes Excerpted from FORKS OVER KNIVES FAMILY by Alona Pulde, MD and Matthew Lederman, MD, with Marah Stets and Brian Wendel. Copyright © 2016 by Forks Over Knives, LLC. Reprinted with permission from Touchstone, a Division of Simon & Schuster, Inc. Forks Over Knives Family…
Makes 18 mini cheesecakes Prep and cook time: 6 hours 15 minutes Cashews are an amazing ingredient. They can mimic a creamy texture and replace many dairy ingredients. They’re also common in all Blue Zones diets providing healthy fats and plant based protein. Keep in mind, even with no refined sugars, this should be consumed consciously as a celebratory food. Centenarians don’t completely avoid sweets or desserts, but they consume them consciously and only on occasion. This blueberry cheesecake is…
Veggie and bean burgers are in every grocery store freezer section, but they often have unnecessary preservatives and additives. Make your own meatless burger with a Blue Zones serving size of beans in every bite. Makes 6 small burgers Prep and cook time: 1 hour White Bean and Zucchini Burger Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
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