February Recipes, 2016

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February 2016 4

Heart Healthy Red Pepper Hummus


1 can garbanzo beans/ ”chickpeas”
1/2 red pepper
1/3 cup Tahini (found near peanut butter at Whole Foods)
2-3 cloves, peeled and chopped garlic
Juice of 1-2 lemons
1 tsp. ground cumin
½ tsp. ground coriander
Sea salt and pepper to taste

Puree all ingredients in food until smooth and creamy.

Enjoy with a rainbow of fresh veggies:
carrots, celery, squash, zucchini, string beans, peppers, cucumber, broccoli, cauliflower, cherry tomatoes, etc.

February 2016 5

Homemade Chocolate Truffles

2 cups organic pitted Medjool dates – soaked in warm water for 2- 3 hours
2- 3 TBSP raw cacao powder, additional for coating
¼ cup cacao nibs
¼ cups goji berries
1 TBSP coconut oil
2 TBSP chopped raw almonds, walnuts or cashews (soaked 1-3 hrs.)
1 tsp vanilla extract
Sea salt to taste

1. Soak pitted dates in warm water for 2 – 3 hours, until soft.
2. Blend all ingredients in a high-speed blender or food processor until you have a very smooth, uniform consistency. Use your spatula to scrape the dough down until it’s well combined as you blend.
3. Scoop out mixture one teaspoon at a time, roll into small balls and place on parchment-lined baking sheet. Mixture will be very sticky; wet or lightly coat hands with coconut oil to make it easier to manage.
4. Roll balls into additional cacao powder. 5. Place truffles in the refrigerator for at least one hour to firm.


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