Carrot Beet Hummus
- ½ small beet, roasted until tender
- 1 small carrot, roasted
- 1 clove garlic, roasted and minced
- 7 ounces chickpeas, well-cooked or canned
- ½ large lemon, juiced
- 1 1/2 tablespoons tahini
- Pinch of salt
- Pinch of black pepper
- ¼ cup olive oil
Cool the roasted ingredients and put them in a food processor. Blend until smooth. Add the chickpeas, lemon juice, tahini, salt and pepper. Continue processing. Add the olive oil while stirring gently. Add more olive oil to reach desired consistency.
Serves 2
Recipe by Chelsea Glanz
Guacamole and Endive Scoops
- 3 large ripe Hass avocados
- 3 tablespoons olive oil
- 4 tablespoons heavy cream
- Juice of one lime
- ¼ cup cilantro, finely chopped
- ½ red bell pepper, diced
- 1 tablespoon roasted or fresh poblano pepper, minced
- ½ small Roma tomato, diced
- 1 clove of garlic, crushed and minced
- 1 small green onion, finely sliced
- ½ teaspoon cumin
- ¼ to ½ teaspoon salt
- Dash of black pepper
- Dash of cayenne or paprika
- 4 heads of Belgian endives, leaves separated
Slice, pit and peel the avocados. Using a fork, mash the avocados with the oil and heavy cream until smooth. Add the remaining ingredients, except for the endives. Mix thoroughly.
Serve with endive leaves as chips or scoops. Squeeze additional lime juice on top of the guacamole to ensure freshness and keep it from browning.
Serves 2
Recipe by Chelsea Glanz
Seed Crackers
- ½ medium sweet potato, peeled and grated
- 1 large carrot, grated
- ½ cup flax seeds
- 1 egg white
- 4 tablespoons lukewarm water
- 1/3 cup hulled pumpkin seeds
- ¼ cup hemp seeds
- 2 tablespoons olive oil
Heat oven to 375 F.
Stir all ingredients together in a large mixing bowl, mashing with hands until well combined and slightly sticky. The batter will be crumbly but should stick together when squished into a small ball. If not sticky enough, add additional flax seed and water by the tablespoonful, which together act as a binding agent.
Pat the mixture onto large, greased baking sheets, and flatten the mixture into an even spread. The batter should be tightly packed, no more than ¼-inch thick. The pan should not show through.
Bake for about 10 minutes, checking occasionally, until slightly crusted and firm. Remove from heat and slice into square crackers with a pizza cutter. Slide a spatula under the crackers, gently releasing any that may have stuck to the pan. Bake for another 2 to 5 minutes until crispy.
Serves 2
Recipe by Chelsea Glanz
Tasty Juice Popsicles
- 1/4 cup carrot juice
- ¼ cup orange juice
- 2 tablespoons pomegranate juice
- 1 banana, blended
- 1 tablespoon lemon juice
- ½ cup apricot nectar
Combine all ingredients and divide among four popsicle holders with sticks. Freeze for at least an hour.
Juice types can vary. Try tropical flavors such as pineapple juice and a dab of hydrating coconut water. For a thicker, creamier popsicle, blend bananas with frozen strawberries or blueberries, pour into the popsicle holders and freeze. Once frozen, creamier popsicles can be dipped into chocolate sauce.
Serves 4
Recipe by Chelsea Glanz
Garden-Fresh Salsa and Chips
- 4 large tortillas, sliced into chip-size wedges
- 2 large heirloom tomatoes, finely chopped
- 1 green onion, bulb and stem, finely chopped
- 1 red onion, finely chopped
- ¼ bunch fresh cilantro, minced
- 1 clove garlic, crushed or minced
- 1 medium hot chile pepper, diced (Anaheim or poblano work well)
- Juice of one lime
- Salt and pepper, to taste
Heat oven to 350 F.
Lay tortilla slices out on one or two large cookie sheets, one layer thick. Bake for about 2 minutes, until wedges are golden and stiff. Remove from heat. Mix all salsa ingredients thoroughly. Let flavors blend for at least 30 minutes before serving with chips.
Serves 2
Recipe by Chelsea Glanz
Hakurei Slices With Tahini Soy Peanut Sauce
- ½ cup tahini
- ¼ cup creamy peanut butter
- Juice of 1 lemon
- 2 tablespoons soy sauce or tamari
- ½ clove garlic, minced
- Salt and pepper, to taste
- Dash of red pepper flakes
- ¼ cup olive oil
- 6 large hakurei turnips, washed and sliced
Place all ingredients except turnips and oil in a food processor or high-powered blender. Process until smooth. Add the oil slowly while processing until desired consistency. If the mixture is still too thick, add water slowly by the tablespoonful. The final sauce should be creamy and thick. Serve with turnip slices.
Serves 2
Recipe by Chelsea Glanz