Recipe: Edamame Hummus

This healthy (& tasty) hummus looks holiday-icious on a serving plate. Serve it with sliced red peppers, cucumber spears, celery, and olives.

Makes about 10 x 2 Tbsp. servings.

Ingredients:

• 1 ½ cups (½ lb) frozen shelled edamame

• ¼ cup (55 g) tahini (sesame butter)

• ¼ cup (60 ml) water

• ½ tsp lemon zest

• 1 lemon, juiced

• 2 cloves garlic, minced

• ¾ tsp sea salt

• ½ tsp cumin

• 2 Tbsp extra-virgin olive oil

• 1 Tbsp chopped parsley

Directions: 

1. Place the edamame in a small saucepan and cover with water. Add a sprinkle of salt and bring to a boil over medium-high heat. Let boil for 4 - 5 minutes, and then remove from the heat and drain.

2. Let the edamame cool and then place in a high-speed blender or food processor, along with the tahini, water, lemon zest and juice, garlic, salt, and cumin. Blend until smooth. Keeping the blender/processor running, drizzle in the olive oil slowly, letting it absorb.

3. Scrape the hummus out of the blender or processor and into a bowl and stir in the parsley.

4. Serve with sliced veggies, or cover and refrigerate for later. It will keep for 1-2 days.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by whitewish from Getty Images Signature 

Recipe: Trail Mix Granola

Is this trail mix or is this granola? Either way, it’s DELICIOUS.

Your home is going to smell AMAZING while this is in the oven. Warning: it’s addicting. Be sure to exercise portion control with this healthy snack.

Ingredients:

• 1 cup raw mixed nuts (walnuts, pecans, cashews, hazelnuts)

• 1 cup raw slivered almonds

• ½ cup pumpkin or sunflower seeds

• ¼ cup coconut oil, melted

• ¼ cup maple syrup

• 1 tsp vanilla

• ½ cup unsweetened flaked coconut

• 1 cup dried cherries, blueberries or cranberries

• ¼ tsp sea salt

• (optional: 2 tsp pumpkin pie spice)

Directions:

1. Preheat your oven to 325 degrees and line 1 or 2 baking sheets (depending on their size) with parchment paper.

2. In a large bowl, mix the nuts, almonds and pumpkin seeds. Set aside.

3. In a small bowl, combine the coconut oil, maple syrup and vanilla extract. Pour over the nuts and mix well. Add the optional pumpkin pie spice and mix again, till everything is evenly coated.

4. Spread the nuts on the baking sheet(s) and sprinkle salt over the top of the mixture. Bake for 15 minutes.

5. Remove from the oven and stir the nuts to make sure they toast evenly. Bake for another 15 minutes and remove from the oven. Stir again, adding the coconut flakes. Bake for another 10 minutes to toast the coconut.

6. Remove from the oven for a final time, and let cool. Mix in the berries and store in an airtight container.

Recipe by: Saara Haapanen

Photo Credit: Canva by bhofack2 from Getty Images Pro

Recipe: Cauliflower Hummus

This recipe takes a basic hummus recipe and mixes it up with cauliflower! It’s surprisingly good.

Dip cucumber, carrots, celery, pepper strips and even fruit!

Ingredients:

• 3 cups cauliflower florets (fresh or frozen)

• ⅛ cup water (2-3 tbsp)

• 5 tbsp olive oil, separated

• 1½ tsp sea salt

• 3 garlic cloves, separated

• ¼ cup tahini

• 2 tbsp lemon juice

• 1 tsp cumin

• More water as needed

• (optional: sesame seeds for garnish)

Directions:

1. Steam the cauliflower until it’s soft: you can do this in a microwave or in a steamer on a stovetop. Stovetop: Place the cauliflower, water, 2 tbsp of olive oil, 1 tsp sea salt, and 2 whole garlic cloves in covered pan on low heat and cook for about 15 minutes, stirring/checking frequently. Microwave: place the same ingredients in a covered dish and microwave 10-12 minutes.

2. Next, place the softened cauliflower in a high-speed blender and add the tahini paste, 1 garlic clove, tahini, 2-3 tbsp olive oil, ½ tsp sea salt and lemon juice. Blend until it reaches the texture of hummus. You might have to scrape the sides to incorporate all the cauliflower. If it’s too thick, add a little more water. Taste and adjust the seasonings as needed.

3. Place in a bowl and, if desired, drizzle a little more olive oil over the top and sprinkle with sesame seeds.

Recipe by: Saara Haapanen

Photo Credit: Canva by Andre Rakoff

Recipe: Baked Zucchini Chips

These veggie chips take a little investment in time, but they are simple, healthy and very tasty – definitely worth the effort.

Here’s a tip: set a timer for every 30 minutes so you can check on their progress and flip them over as needed so they crisp up properly. Depending on how thick you slice them and how hydrated each zucchini is, some chips might be ready sooner than others.

Ingredients:

• 3-4 washed zucchini, sliced about ⅛-inch thin (you can use a mandolin for this)

• 2-3 tbsp olive, almond or melted coconut oil

• Salt, pepper, and/or spices like rosemary and thyme, to taste

Directions:

1. Place the zucchini slices in a single layer on paper towel for about 20 minutes so they dry out a bit. Pat off any excess moisture, then place the slices in a large bowl. Toss with 2 tablespoons of oil and season with salt and pepper.

2. Preheat the oven to 250 degrees. Lightly oil a baking sheet (or two, depending how many slices your zucchinis yield) or use cooking spray. Place the zucchini slices in a single layer on the sheets.

3. Bake for 2 to 2½ hours, checking regularly to make sure they’re cooking evenly, until the chips are crisp.

Recipe by: Saara Haapanen

Photo Credit: Canva by tataks from Getty Images