Blog & Recipes

Ingredients: 1 butternut squash, peeled & chopped 2 med. Size sweet potatoes, peeled & chopped 1 tbsp. olive oil 1 tsp. sea salt, plus more to taste About 3 cups of Ripe Liquid Gold Chicken Broth or vegetable broth of choice 3 tbsp. grated fresh ginger Juice of 1 small lemon (approx. 2 tbsp.) **optional – add spices to enhance flavours 2 tsp. turmeric powder, 1 tsp. curry powder Or 1 tsp. cinnamon, ¼ tsp. nutmeg 1 tbsp. maple syrup   Directions: 1. Preheat oven to 375 degrees C 2. Peel and seed the squash.  Roughly chop into 2-inch cubes. 3. Peel and chop the sweet potatoes into 2-inch cubes. 4. Place both on a baking tray or roasting pan. 5. Drizzle squash and potatoes with olive oil, sea salt. 6. Place in the oven for 30 minutes – remove and stir.  Replace back into the oven for another 15-20 minutes or until soft. 7. While the vegetables are baking, in a soup pot, add the broth, grated ginger, lemon juice and sea salt – bring to a gentle boil, then reduce to low to allow it to simmer. Add the spices if desired. 8. Once the vegetables are finished baking, add them to the soup pot and stir – let simmer for another 15-20 minutes. 9. Using an immersion blender or stand blender, blend until creamy.  Add more broth & or water until desired texture is achieved. Deb Agar is a Registered Holistic Nutritionist.  Book a FREE consultation with Deb by emailing info@holisticallyhip.ca

Easy Creamy Hummus (vegan, gf) Ingredients: 1 can of 540 ml organic chickpeas¼ cup of the reserved drained chickpea liquid2 tbsp. tahini4 tbsp. lemon juice1 tbsp. extra virgin olive oil, plus extra for drizzle1 garlic clove¼ sea salt (pinch)black pepper Directions: 01. Drain the chickpeas and reserve some of the liquid (called aquafaba).02. Pour the drained chickpeas into a large bowl filled with warm water.03. Rub the chickpeas between your hands to remove the chickpea skin (getting ridof the skin makes the chickpeas easier to digest). Most of the skin should float tothe top. Scoop out and discard the skin, drain the chickpeas and set aside.04. In a food processor or blender, pour the chickpea liquid, tahini, lemon juice, oil,garlic and salt then blend until smooth.05. Add the chickpeas and blend again until you get a creamy texture.06. Scoop out and serve on a plate. Form a well in the middle of the hummus andthen drizzle with a little extra virgin olive oil and a bit of cracked black pepper.For an extra flare (when company comes), top the hummus with roasted pinenuts, chopped olives, chopped artichokes hearts, chopped pickles and edible flowers (if desired). Serve with a side of carrot sticks, celery sticks, cucumberspears, red pepper spears, and cut up gluten free pitas or tortillas. Or for anafternoon snack, spread the hummus on a gluten free toasted bagel with slicedtomato or sliced cucumbers. Enjoy!