Chocolate pistachio coconut bars
This recipe is really decadent, healthy, dairy free and gluten free. It makes a perfect dessert. No need to bake- just freeze each layer. This dessert is festive and fun and can easily be made ahead of time and stored in the freezer to take with you to the next social ocassion.
Ingredients for the base:
1 cup raw almonds
1 cup medjool dates
!/4 cup organic cacao powder
2 tbsp melted coconut oil
Directions for the base:
Pulse the almonds and cacao in the food processor until it resembles a fine crumb.
While the food processor is running, add in the dates one at a time and the coconut oil until it is well combined.
Pour the mixture into a small 8-10 baking tin lined with baking paper and press it down ot form the base. Place in the freezer to set.
Ingredients for the filling:
1 cup dried cranberries
3/4 cup desiccated coconut unsweetened
2 tbsp melted coconut oil
1/2 cup raw pistachio nuts
1/2 cup coconut cream
Directions for the filling:
Pulse the cranberries, coconut and pistachios in the food processor until chopped
Add the coconut oil and coconut cream and pulse again until the mixture is well combined
Pour the mixture on top of the base and return to the freezer to set.
Ingredients for Chocolate topping:
1/2 cup of melted coconut oil
1/4 cup of pure maple syrup
1/4 cup organic cacao powder
Directions fo chocolate topping:
Add the coconut oil, maple syrup and cacao to a small mixing bowl and stir until it is combined and resembles chocolate sauce.
Spread the chocolate sauce on op of the filling. Make sure the filling is set before you do this step.
Pop it back into the freezer for an hour and then remove it from the baking tin. Slice it up and store it in an airtight container in the fridge.
Mexican bean salad with home made Tajin and Cumin/cilantro dressing
Perfect for summer, this Mexican bean salad is great for a party or cookout. Make your own homemade Tajin spice with our Mexican dried chillies like guajillo, ancho, chipotle peppers. You can eat this salad as a dip with tortilla chips, or tacos, quesadillas, on top of green salads, or omelettes. Add chicken and rice and you have a rice bowl as well! You name it!
Servings:
8 people
Ingredients:
1/2 red pepper chopped
1/2 orange pepper chopped
1/2 English cucumber chopped
1/4 red onion chopped
1 medium firm tomato (seeds removed and chopped)
2 cups cooked black beans
1 cup cooked corn
1/2 cup cilantro chopped
1 lime zested and freshly squeezed juice
1/2 tbsp green chilli paste (optional)
1/2 tsp oregano
1 tbsp homemade Tajin seasoning (In a spice grinder add 1 cup of mixed dried peppers-guajillo, chipotle and ancho seeded and stems removed. Zest one whole lime and add 2 tsp coarse sea salt and 1 tbsp organic cane sugar. Grind spices till mixture is finely blended. Place in a glass jar for storage)
Directions:
Toss everything in a bowl and dress with cilantro cumin dressing
Makes 1 cup dressing
Ingredients for Cumin Cilantro dressing:
1 clove garlic
1 tbsp coarsely chopped red onion
1/4 cup apple cider vinegar
1 tsp lemon juice
1 tsp Tabasco
1 tsp ground cumin
1 cup cilantro leaves
1/2 cup olive oil
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
Directions:
In a blender, combine all ingredients except for olive oil, salt and pepper. Blend on medium high speed.Stop the blender and scrape the sides down. Then run the blender on slow and slowly drizzle in the olive oil salt and pepper (30 seconds) until emulsified and thickened.
Refrigerate in an airtight container till ready to use. Can be kept up to 3 days.
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Red lentil fritters (bhajias)
Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and kachumber ( an Indian pico de gallo) Recipe for kachumber berlow and tamarind chutney here.
Serves 8
Prep time 20 mins
Cook time 40 mins
Ingredients
2 cups red split lentils
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp organic sugar
1 tsp Himalayan salt
1tbsp lemon juice
1 tsp cayenne
1 tsp cumin ground
1/2 cup chopped cilantro
Oil for frying (grapeseed or sunflower)
Ingredients for katchumber
½ red onion, finely chopped
½ carrot, finely chopped
½ cucumber, finely chopped
1/2 cup cilantro, finely chopped (optional)
lemon juice of ½ a lemon
pinch cayenne (to taste)
pinch Himalayan salt (to taste)
Directions
Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.
In a wok or deep frying pan heat oil to medium high
Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.
Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
Directions for Katchumber
Dice all ingredients and mix. Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.
Enjoy!!
Turkey burgers with roasted cumin
When the sun shines and you really don’t feel like cooking inside, just make these simple and tasty burgers ahead of time and fire up the grill. So simple and easy and you have a meal for an outdoor picnic or a patio party. The roasted cumin in this recipe makes the burger over the top. You can also use the same recipe for lamb, beef or chicken burgers.
If you are looking for a plant-based burger, check recipe for our black bean burger here
Ingredients:
1Lb lean ground turkey
1/2 tsp roasted cumin ground (directions below)
1/2 tsp garam masala
1 1/2 tsp garlic paste
1 1/2 tsp ginger paste
1/2 tsp cayenne
3 Tbsp finely chopped onions
3 Tbsp finely chopped cilantro
3/4 Tbsp Himalayan salt
2 Tbsp cooking oil for making the patties
Directions:
Heat a small skillet and add cumin seeds, shaking them around until they release their fragrance, about a couple of minutes. Transfer to a mortar and pestle and grind.
Mix all the ingredients in a bowl except the oil. The mixture will be sticky to handle. Add oil to your hands and make 5 equal patties.
Preheat oil in a skillet over medium heat and add patties in one at a time. Cook for 4-5 minutes each side or until thermometer reads 165 F. For barbecue grill, preheat grill to 400 F and add patties to grill and grill both sides for 4-5 minutes till fully cooked.
Hamburger buns can be toasted on the grill or in a toaster oven.
Have all your toppings prepared in advance and serve burgers immediately! Enjoy!
Burger Toppings:
5 burger buns (Brioche bun pictured)
Dijon mustard
Mayonnaise
1 tomato sliced
1/4 red onion slices
5-8 lettuce leaves
Potato bhajias with tamarind chutney
Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….
Ingredients:
2 cups channa flour
4 russet potatoes
3/4 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp green chilli paste or 1/4 tsp cayenne
1/2 tsp baking soda
3/4 tsp ajwan seeds
1/4 tsp turmeric
1 tsp sea salt
1/4 cup chopped cilantro
1 1/2 -2 cups water
1 Ltr sunflower oil or grape seed oil for frying
Directions:
Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent
In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro
Add water slowly and mix with your hands till batter is thick and not too runny
Heat oil in a deep pan to high heat.
Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time
Keep turning the bhajias till crispy golden brown.
Remove bhajias and place on a paper towel to remove excess oil
Serve right away with tamarind chutney.
Enjoy!!
Banana peanut butter ice cream
When you have ripe bananas, you either make banana bread or banana peanut butter ice cream. This vegan ice cream is so rich and delicious and only has 4 ingredients and so simple to make.
Ingredients:
3/4 tablespoon coconut oil
2 medium ripe bananas, slit in half and cut into 2 inch pieces
2 tablespoons Galloway’s fresh ground peanut butter
1/4 cup almond milk
Directions:
in a skillet, melt coconut oil on medium to hight heat.
Add bananas and saute till caramelized. Let cool
Transfer bananas to a freezer safe bowl or zip lock bag and freeze
In a blender, add frozen bananas, Galloway’s peanut butter, almond milk
Blend all ingredients till smooth
Garnish with your choice of nuts. We added pistachios and almonds
Khitchari (Rice and mung beans)
Khitchari is a therapeutic cleanse used in Ayurveda to remove imbalances or doshas from the body. The texture is similar to an oatmeal and consists of rice and mung beans. Khitchadi is a one pot meal and has some good health benefits.
Khitchari is used as a cleanse called “panchkarma” in Ayurveda to reset your eating habits and help give your body a break from hard to digest foods.
Khitchari is totally vegetarian (if using ghee/butter) and vegan if you use coconut oil. It is gluten free and high in fibre and protein.
Ingredients:
1/2 cup mung dal with husks on or mung dal huskless
1/2 cup basmati rice or long grain white rice
3 cups water
3/4 tsp sea salt
2 tbsp butter or ghee and a little more if you wish for garnish
Directions:
Wash mung dal and check for stones. Wash rice till water is clear.
In a medium size pot add mung dal, rice, water, salt and ghee/butter and bring to boil
Reduce heat to medium-low cover and simmer until you see a smooth texture similar to an oatmeal. If you need more water, keep adding a little at a time to prevent burning.
Remove from heat and add more ghee/butter and stir vigorously till smooth.
Serve 2-3
Serve with a vegetable curry, yogurt and add lime pickle or carrot pickle.
Pico de gallo
All Mexican food always has this side salsa made with tomatoes, onions, jalapenos and some lime juice. This mixture is called pico de gallo. Once you’ve tried this, you’ll want it with all all your Mexican dishes and everything else! Pictured here is a healthy salad with beans and corn, avocado and pico de gallo. Check our Mexican Fiesta bowl recipe for more Mexican inspiration.
Serves 16
Makes 1 quart
Ingredients:
3 cups of ripe Roma tomatoes diced 1/4 inch (the riper the better) (1 1/2lb)
1 tsp sea salt to taste
3/4 cup large red onion diced finely (1/2 red onion)
1 jalapeno chili finely diced (If you want it hotter, leave seeds in and add more Jalapenos)
1/2 cup finely chopped fresh cilantro
2 tablespoons lime juice from 1 lime
Directions:
Sprinkle sea salt over tomatoes and toss to combine. Transfer tomatoes to a fine mesh strainer and drain the liquid from tomatoes (20-30 minutes)
Combine all ingredients and add more salt if you wish.
Serve with Nachos, Taco chips, salads, fish, and anything you desire.
Spicy roasted chickpeas
Chickpeas are a great snack and if you are following a plant-based diet, they are a great source of protein. You can make these spicy or non spicy (just remove the cayenne from the recipe). I prefer using dry chickpeas instead of canned as they seem to turn out crispy and the flavour is amazing.
Ingredients:
1 cup dried chickpeas
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon sea salt
1/4 teaspoon cayenne
1/4 teaspoon cumin ground
Directions:
Rinse and soak chickpeas in water for 24 hours. Dry chickpeas on a paper towel till completely dry.
Bake on a baking sheet at 400 degrees for 10 minutes. Remove from heat and add olive oil, lemon juice and the rest of the spices. Mix well. Bake again for 10 minutes at 375 degrees. Switch off the oven an let the chickpeas cool off in the oven for another 10-20 minutes.
You should have crispy , crunchy chickpeas!! Serve as a topper on salad or just as a snack.
Enjoy!
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Mushrooms in chilli garlic and XOXO sauce
Happy Chinese New year!! This plant based dish is inspired by my friend Rene from Tru Nosh’s XOXO sauce. I added her amazing sauce made with love. It is a super easy dish and can be served as an appetizer or on top of noodles or Chinese fried rice. Enjoy this dish and you can make it as spicy as you want. The XOXO sauce brings the UMAMi flavours out and its perfect for Chinese NewYear!
Ingredients:
2 tbsp sesame oil (or butter and olive oil)
1 onion chopped, finely
5 garlic cloves minced
1 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp Chilli garlic sauce
2 tbsp True Nosh XOXO sauce
1 tsp Himalayan salt
2 cups mushrooms
2 tsp sesame seeds
1/4 cup green onions, chopped fine
1/4 cup cilantro, chopped fine
Directions:
Add sesame oil to a frying pan on medium heat. Add chopped onions and garlic and saute till onions are translucent.
Add rice vinegar, soy sauce and chilli garlic sauce. Saute and then add True Nosh XOXO sauce.
Add mushrooms and stir. Keep cooking on medium heat. Add salt and keep cooking mushrooms till done.
Mix in chopped green onions, cilantro and sesame seeds and serve over rice or noodles or on their own.
Enjoy!
Bean Pilaff
Rice and beans is a combination that is cooked in many cultures around the world. The grain and legume combination provides several important nutrients and many calories and both foods are widely available. Rice and beans, when combined make up a complete protein and good for vegans.
My favourite rice and beans combination is a spicy bean pilaff. I make it with any type of bean in my pantry.
Serves 2
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients:
3 tbsp cooking oil (I use grape seed oil or sunflower oil)
1/2 chopped onion
1 green chilli slit in half
1 tsp cumin seeds
If you don’t have above spices you can order a rice pilaff package with a plant based curry spice blend
2 medium potatoes 1” cubed
1 Roma tomato, chopped
1 tsp garlic paste
1/2 tsp cayenne (add more if you want it spicy)
1/2 cup of your favourite cooked beans
1 1/2 tsp sea salt
1 cup washed and soaked basmati rice
1 1/2 cup water
Directions:
Heat oil in a saucepan and add chopped onion.
Add green chilly, cumin seeds, cloves, cinnamon sticks, cardamom and saute till onions become translucent
Then add potatoes and keep stirring so the mixture does not burn.
Add chopped tomato, garlic, and salt. Stir mixture about 3-5 minutes then add any choice of beans
Add water and let boil.
Once water is boiled, add washed rice and cover for about 15 minutes till you see water has evaporated and you see holes at the top.
Cover and simmer till potatoes are cooked through.
I love the combination of spicy corn on the side. Check my recipe here. Enjoy!
Spicy seed crackers ( so many different ways)
Whether you are on a Ketogenic diet or on a paleo diet or just want to eat healthy, these super seedy crackers are delicious and so easy to make. These are gluten free, plant based and so tasty. They take about 2 minutes to prepare but baking time is about 2 1/2 to 3 hours. You can do your household chores or watch a show while waiting for these spicy crispy crackers.
Ingredients:
1/2 cup pumpkin seeds
1 cup flax meal
1/3 cup sesame seeds, hulled raw
1/4 cup black chia seeds
1 tsp Himalayan salt
1 1/4 cup water
You can add the following spices and herbs
1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp oregano
1/2 tsp parsley, 1/2 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp marjoram
1/2 tsp coriander ground, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp cumin ground
1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp parsley, 1/2 tsp tarragon
Directions
Preheat your oven to 200 degrees F
Grind the pumpkin seeds in a food processor till coarse
Mix all ingredients in a large bowl and stir till the seeds gel together ( about 1 minute)
Place parchment paper on 2 large baking sheets and flatten the seedy mixture into a thin layer.
Use a knife to score the mixture to evenly sized pieces.
Place the baking sheet in the oven and bake for 2 1/2 to 3 hours till fully dehydrated, rotating pan half way through. Allow crackers to cool completely, then break apart.
Store crackers in a sealed container up to two weeks.
Okra in spicy yogurt curry
Okra is one of my favourites and is so nutritious. Okra is low in calories and carbs and contains protein and fibre. Okra is an excellent source of vitamin C which contributes to your overall immune function. Okra is a unique vegetable as it provides enough protein which other vegetables lack. Okra is great for lowering cholesterol and gut health.
If you don’t like the yogurt version, I have another recipe without the yogurt here.
Ingredients:
3 tbsp cooking oil (sunflower oil, grape-seed oil, avocado oil)
2 medium onions, finely chopped
2 Roma tomatoes, finely chopped
1 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp green chilli paste
1 1/2 tsp coriander ground
1 tsp cumin ground
1/2 tsp turmeric ground
1 tsp fine sea salt
1 1/2 Lb okra ( I used frozen okra)
1 1/2 cup plain yogurt (plant based or dairy)
!/2 bunch cilantro, finely chopped (save some for garnish)
Directions:
In a medium size pot, saute onions till translucent. Add tomatoes, garlic ginger, green chilli, spices and salt.
Stir the mixture and cook till tomatoes are cooked through and it looks like a good curry base. Add okra and cook for 3-5 minutes and finally add yogurt and cilantro and cook for another minute.
Garnish with cilantro and serve with roti and rice and pickle of your choice.
Enjoy!
Creamy overnight quinoa with banana and chocolate
A great gluten free breakfast packed with protein and so simple to make. If you can’t handle oats, quinoa is a perfect substitute. You can use raw oats but you can’t use raw quinoa. You would have to cook quinoa before using it in your overnight quinoa for breakfast. Quinoa has a pleasant nutty flavour, which works with so many different combinations, both sweet and savoury.
Ingredients:
1 cup cooked quinoa - directions
2 medium bananas, mashed
1 tablespoon chia seeds
2 tbsp Greek yogurt
1/2 cup milk (or plant milk)
1/2 teaspoon vanilla extract
1 -2 tablespoons maple syrup
pinch of fine sea salt
chocolate shavings for topping
Directions:
Combine all the ingredients, stir till all ingredients are mixed properly. Store in a mason jar or an air tight container making sure it is thoroughly clean. Refrigerate overnight.
In the morning give it a stir, add a drop of milk if you think it is too thick. Serve in two glasses or bowls.Top with banana slices and some chocolate shavings.
Overnight quinoa can be kept for 2 days in the fridge.
Overnight oats so many different ways
To make overnight oats, just use our base recipe below and add your favourite ingredients. Just get creative and enjoy your favourite fruit, nut butter, nuts and seeds, granola, chocolate chips, spices like saffron, cardamom, cinnamon, nutmeg, and more in your overnight oats.
Use a clean mason jar and always use slow cooking rolled oats. Below is the base recipe for an individual and quick add on recipes. You can pick and choose from each section to make your favourite combination. Pictured is our favourite saffron, pistachio overnight oats.
Overnight oats last up to 5 days in the refrigerator and are great for meal prep.
Ingredients: (serves 1)
1/4 tsp sea salt
1/2 cup milk (plant milk or any milk)
1/4 cup Greek yogurt
1 teaspoon chia seeds
2 teaspoons maple syrup or honey
1/2 teaspoon vanilla extract (optional)
Directions:
In a clean mason jar mix the above ingredients and choose any of the following toppings below, stir well, cover and refrigerate overnight. You may want to add more milk depending on the consistency as the oats soak up all the milk.
Saffron, pistachio overnight oats (add 1/4 tsp cardamom powder & 5 strands saffron) stir well with base recipe and refrigerate overnight. Top with crushed pistachios
Chocolate banana overnight oats (add 1/2 banana mashed, 1/2 tbsp cocoa powder,) stir well with base recipe and refrigerate overnight. Top with almond butter and chocolate shavings
Apple cinnamon overnight oats (add I/2 apple shredded, 1/2 tsp cinnamon ground,) stir well with base recipe and refrigerate overnight. Top with chopped walnuts.
Peanut butter and jelly overnight oats (add 2 tbsp peanut butter and 2 tbsp fruit jam) stir well with base recipe and refrigerate overnight.(Top with roasted crushed peanuts)
Spicy pear and walnut overnight oats (Bake 1/2 a pear drizzled with a teaspoon of maple syrup and 1/4 tsp cinnamon for 5-7 minutes at 375 degrees or just toss raw into base recipe and refrigerate overnight. Top with chopped walnuts.
Add fresh fruit like blueberries, raspberries, strawberries, bananas, peaches, pears, pomegranate and apples. Add dried fruit like raisins, cranberries, goji berries, chopped dates, mango or papaya. Add Nuts and seeds like sliced almonds, chopped pecans or walnuts, hemp seeds, sunflower seeds, Add Spices like cinnamon, nutmeg, turmeric, cardamom, or nutmeg. Add nut butters like almond butter, and peanut butter, for that extra protein boost
Cream of mushroom soup
When your mushrooms are almost at the end of their life, don’t discard them. Make cream of mushroom soup. This delicious soup will warm you up during the cold fall evenings. The recipe is plant-based but can be made with dairy cream if you want or with chicken broth. I must say the plant-based version is spectacular!
Servings; 4
Total time 20 minutes
Ingredients:
4 tablespoons extra virgin olive oil
2 lbs Crimini mushrooms
handful of Shitake or any other mushrooms on hand
1 onion, finely chopped
3 tsp garlic paste
3/4 tsp thyme
4 cups vegetable broth
1/2 cup cream (plant-based or non)
1/4 cup cream for garnish
1/4 cup chopped parsley (optional)
Directions:
Heat olive oil in a medium sized saucepan and add finely chopped onions and saute till golden brown.
Add all the mushrooms and saute till liquid has evaporated. Add garlic paste, salt pepper, thyme and broth. Bring to boil then add cream
Blend all ingredients and place again in the pot to reheat
Ladle soup in bowls and garnish with a drizzle of cream and chopped parsley
Serve with toasted french bread
Blackbean Hummus
Instead of chickpeas, you can use black beans to make this amazing dip! You can make it spicy with chipotle chilli powder or ancho chilli powder and lime juice.Make your halloween spooky and delicious with this wholesome snack.
Serves 8
Total time: 20 minutes
Ingredients:
2 cups cooked dry black turtle beans or canned black beans
2 tablespoons tahini
2 tablespoons iced water
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 garlic clove
1/4 cup cilantro chopped
1/2 tsp jalapeno powder
2 tablespoons yogurt for decorating webs on top.
5-6 piited kalamata olives for garnish
3 (6” pitas) and or assorted veggie sticks
Directions:
Blend all ingredients in a food processor except for yogurt and pita chips
Cut each pita into 8 wedges and arrange on a baking sheet. Bake for 6 minutes turning once.
Place blended hummus in a bowl and decorate.
Serve with pita and or veggies.
Roasted pumpkin seeds
Don’t ditch the pumpkin seeds after carving!
Instead, use them to roast and spice or sweeten them however you want!
For a sweet or savoury recipe, try adding some of our spices and seasonings to your pumpkin seeds.
Remove and clean the seeds from your pumpkin. Dry the seeds. Add oil, salt and seasonings.
In a bowl add 1 tbsp sunflower oil, coconut oil or avocado oil to
1 cup of seeds. (Keep the ratio the same for more seeds) add your favourite seasonings making sure to coat each seed well with mixture.
Place seeds on a baking sheet (use parchment paper for best results)
Bake for 20-30 minutes at 300 degrees F or until pumpkin seeds are crisp and golden brown. Rotate pan if you see some seeds getting darker and make sure to stir 2-3 times during the baking time.
Let cool and they will crisp up.
Enjoy this treat with your loved ones on Halloween!
Use the following Galloway’s Spices and seasonings or scroll down for some spooky recipes and make your own sweet or savoury pumpkin seeds.
Cinnamon sugar:
For 1 cup of raw pumpkin seeds you will need:
2tsp olive oil
2tbsp brown sugar
1 teaspoon cinnamon
pinch of sea salt
Sweet & spicy:
For 1 cup of raw pumpkin seeds you will need
2 teaspoons olive oil
2 tablespoons brown sugar
1 teaspoon sea salt
1/2 tsp cayenne or to taste
1/2 tsp black pepper or to taste
Pizza roasted pumpkin seeds:
For 1 cup of raw pumpkin seeds you will need
2 tsp olive oi
2 tbsp grated parmesan cheese or nutritional yeast
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp garlic powder