Dill and Roasted Garlic Hummus
4 garlic cloves
2 cans no salt rinsed and drained Garbanzo beans
1 cup no salt tahini
4 Tablespoons fresh lemon juice
6 Tablespoons cold water
Mix tahini and beans til paste. Add other ingredients, pouring cold water in at end and mixing til smooth.
Add: your touch
Thai Vegetable Salad
2 C. chopped purple cabbage
2 C. chopped white cabbage
2 C. chopped cauliflower
1/2 C. cilantro
1 avocado, pitted, peeled, & chopped
1″ graded ginger root
1 clove garlic
1 T. orange peel
4 T. maple syrup
4 T. soy sauce
1/2 C. EVOO
Dash of cayenne
combine in large bowl and toss. Top with coconut or macadamia nuts
A bit advanced:
Chocolate Pecan Bars
¾ cups chopped dates (or 1 package)
½ cup and 1/3 cup coconut oil in liquid form
¾ cups maple syrup and 4 tablespoons at room temp.
1 tablespoon vanilla
1 ¼ cups pecan pieces (again a bit roasted for oil to emit)
¾ cups raw cocoa powder (get some good stuff as it makes a big difference)
Combine dates, ½ cup coconut oil and 4 tablespoons maple syrup and vanilla in “S” blade processor until smooth. Add pecans and blend again.
Press mixture evenly into tart pan (or pan of your choice) lined in parchment paper.
For icing: blend the remaining coconut oil, maple syrup and cocoa powder in a bowl and whisk briskly until smooth adjusting as you go along.
Quickly pour or spread this over the bottom layer. Refrigerate until chilled.
To store: cover air tight in refrigerator.
(You can add a bit of imagination in this crust, today I added ½ cup chopped cherries and 4 tablespoons Chambord)
Chef Lisa is available for private bookings!