Thai Basil Hummus

Ingredients: 

• 2 (15oz) cans garbano beans, rinsed and drained
• 2 tbsp roasted peanut oil
• 2 tbsp peanut butter
• juice and zest of 2 limes
• 2 cloves garlic, minced
• 1/4 c fresh basil leaves, minced
• 1/4 tsp cayenne pepper
• salt/pepper to taste

* For a healthier, non peanut version you can omit the peanut butter, and substitute olive for the peanut oil- it's equally tasty, but different.

Directions:
Combine beans, oil, peanut butter, lime juice and zest, and garlic. *I use the potato masher to keep a great texture, but feel free to use a food processor* Stir in basil, pepper, salt, and pepper. Allow to chill for an hour or so, then serve and enjoy!

​Honey Ginger Carrots - www.allrecipes.comPrep 20 m  Cook 10 m  Ready In 30 m

"Carrots sweetened with honey and lemon, with a hint of ginger."


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Ingredients

• 1 pound carrots, sliced
• 1/4 cup butter
• 2 1/2 tablespoons honey
• 1 pinch ground ginger or 1 teaspoon fresh ginger
• 1 tablespoon lemon juice, or to taste

Directions

1. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

​Fresh Tomato & Balsamic Pasta (Bruschetta Pasta)
From Cheryl Lecroy's Recipe page  www.creativejuicesconsulting.com/recipes--info

Ingredients:
2 ½ lbs. fresh heirloom tomatoes ( ½ chopped, ½ blended)
¼ red onion, chopped
4 cloves garlic
3 tsp olive oil
3 tsp balsamic vinegar
Fresh oregano, julienned
Fresh basil, julienned
Freshly grated Parmesan
Freshly ground black pepper & Himalayan sea salt
Feta cheese to taste
Cooked whole wheat pasta

Directions:
Chop the onion and ½ of the tomatoes and place in a serving bowl. Add the basil and oregano. In a blender, place the remaining tomatoes, olive oil and balsamic. Blend well and add to the serving bowl. Mix well and add the (still warm) cooked pasta. Season with salt & pepper then sprinkle on the Parmesan and feta cheeses.

* A healthy version of my Mom's famous Sweet Potato and apple casserole
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD: 8 servings.

Ingredients

• 3 cups sliced peeled cooked sweet potatoes
• 3 cups sliced washed but unpeeled Granny Smith or other tart apples (about 2 large)
• 1/3 cup packed brown sugar
• 1/2 tablespoon of cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 tablespoons dry sherry (optional)
• 1/4 teaspoon salt
• Dash pepper
• 1 tablespoon butter

Directions
1. In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and half of the apples (ending with apple).
2. In a small bowl, combine the brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers.
3. Cover and bake at 350° for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until apples are tender.