Bev's Recipe Collection

Butternut squash adds a sweet twist to this classic Mediterranean dip.

Ingredients:

• 1 cup pureed cooked butternut squash*
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 Tbs tahini (optional)
• 1 tsp Cajun Seasoning
• 1/4 tsp salt
• 2 cloves minced garlic

Directions:

Combine all ingredients in a food processor and blend until smooth. Serve fresh or refrigerate. If the hummus gets dry, you can drizzle olive oil over the hummus to moisten it. Serve with bread (preferably pita bread or flat bread).

Makes about 2 1/2 cups of hummus

*Here is a helpful tutorial on how to peel, cut, and cook butternut squash. (I like to drizzle olive oil over the chopped squash and sprinkle it with salt and pepper and mix it with my hands before cooking.) The cooked squash can easily be pureed in a food processor. You will only need a small amount of it for this recipe, so feel free to experiment with the rest of the squash or serve it as a side dish.

From Blog of Joy

Ingredients:

• 1/2 cup virgin coconut oil
• 1/4 cup raw almond butter (or nut butter of choice)
• 1/2 cup cocoa powder (or raw cacao powder)
• 1/2 cup pure maple syrup (or agave nectar)
• 1 tablespoon pure vanilla extract
• pinch fine grain sea salt, to taste
• 3/4 cup raw walnuts, roughly chopped

 Directions:

1. With electric beaters, beat together the coconut oil and almond butter.
2. Sift in the cocoa powder and beat again until combined.
3. Pour in the maple syrup, vanilla, and salt and beat until smooth (this will take a few minutes).
4. Stir in the walnuts.
5. Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. I took another handful of walnuts, broke them up, and sprinkled over the top of the fudge for extra crunch and good looks.
6. Freeze uncovered for about 1 hour, or until solid. Slice into small squares and eat! Store in freezer.

makes 24 small squares

From www.ohsheglows.com

This flavorful nut butter combines almonds, pecans, and walnuts. It’s great served with apples or topped with jelly on a slice of bread.

Ingredients:

• 1 cup almonds
• 1/2 cup pecans
• 1/2 cup walnuts
• 1/2 tsp salt, or to taste

Directions:

1. Place the nuts on a tray and toast at 350 degrees for 5 minutes. Let cool for a few minutes.
2. Place the nuts in a food processor and blend until it becomes butter (5-6 minutes), scraping down the sides as necessary.
3. Add salt to taste and blend.
4. Refrigerate or store at room temperature.

makes 1 cup of nut butter

From www.blogofjoy.com

1/2 of a large avocado
1 1/2 cups almond milk
scant 1 tsp pure vanilla extract (omit if using vanilla almond milk)
2 tbsp pure maple syrup
1/8 tsp salt
4 ice cubes

Combine all ingredients in a blender until completely smooth, then serve. Makes about 2 cups (1-2 servings).

From www.chocolatecoveredkatie.com

1 cup raw pecans, soaked
1 cup almond milk
3/4 cup pureed pumpkin
2 Tbs chia seeds
1 Tbs coconut oil
2 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2-3 Tsp maple syrup

Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.  Add the remaining ingredients to the blender and blend on the highest speed until the dip is smooth. Add sweetener to taste. Serve with apples or pear slices. Store leftover dip in the fridge for 1-2 weeks.

From www.ohsheglows.com

• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can tomato sauce
• 32 oz vegetable broth
• 3 cups almond milk
• 4 cloves garlic, minced
• 2 Tablespoon chili powder
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoons ground cinnamon
• 1 teaspoons ground nutmeg
• ¼ teaspoons ground cayenne pepper
• 1 Tbs salt
• 1 onion, diced
• 3 large sweet potatoes, peeled and chopped into bite-size pieces
• 4 apples, peeled and chopped into bite-size pieces
• 5 carrots, chopped into bite-size piece
• 2 cups peeled and chopped butternut squash
• 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

2 cups rotini pasta, dry
1 15 oz. can black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Cook and cool pasta. Combine all ingredients and chill. Serve with tortilla chips if desired.

From www.blogofjoy.com

Hummus:

• 1 15 oz can organic chickpeas, drained
• 3 Tbs olive oil
• 2 Tbs lemon juice
• 3/4 tsp salt (1 t salt if using organic chickpeas)
• 2 cloves garlic, minced
• sprinkles of chili powder, onion powder, cumin, oregano, and dried parsley to taste

Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.

Sauteed Red Peppers:

• 1/2 red bell pepper
• 1 tsp olive oil
• salt and ground black pepper to taste

Place ingredients in a skillet and sauté for a few minutes. Let cool.

Assembly:

Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.

From www.blogofjoy.com

Crust:

1 1/2 cups almonds
2 Tbs coconut oil
2 tbs maple syrup
1 Tbs almond butter or peanut butter
1/2 tsp cinnamon
pinch of sea salt

Add the almonds into a food processor and process until fine crumbs, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it’s not, add a very small splash of water and process again for a few seconds. Evenly press into a parchment lined 8″ x 8″ baking dish. Place in freezer while you prepare the filling.

Filling:

2 medium ripe bananas, peeled
1/4 cup coconut oil, softened slightly
2 Tbs almond butter or peanut butter
1 tsp vanilla extract
pinch sea salt, to taste

Give the processor bowl a quick rinse. Add all the filling ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the filling on top. Smooth out. Return to the freezer for at least 1-2 hours to set, until the filling is very firm to the touch.

Chocolate Drizzle:

3 Tbs semi-sweet mini chocolate chips
1 1/2 tsp coconut oil

When the filling is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid. Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don’t suggest leaving them out for more than a couple minutes. Store leftovers in the freezer. Yields 16 small squares.

adapted from www.ohsheglows.com