I had friends over for a BBQ last weekend and on my menu were roasted red beets – so easy and delicious! I had some leftovers and while I was wondering what to do with them, I just happened to come across an old issue of Cooking Light and lo and behold – I came across this roasted beet hummus. It was a sign from above and I new I had to try it!
Beets are a highly nutritious root vegetable with unique pigment antioxidants. They are low in calories and loaded with vitamins, minerals and fiber, too!
Roasted Beet Hummus
- 1 red beet
- ¼ cup walnuts, chopped
- 4 garlic cloves, peeled and halved
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ cup water
- 2 tablespoons walnut oil
- ¾ teaspoons ground black pepper
- ½ teaspoon salt
- 1 (15 oz.) can chickpeas, rinsed and drained
- Preheat oven to 450ºF. Scrub beet and wrap in foil. Bake for 35 minutes on a baking sheet.
- Add walnuts and garlic to a pan and bake 6 – 7 minutes or until nuts are toasted. Cool about 10 minutes.
- Cut beet into quarters.
- Add all ingredients to large bowl and mix.
- In 2 or 3 batches, add mixture to the tall NutriBullet cup and extract until smooth.
This hummus is super creamy and flavorful. The beet flavor is subtle, with a nutty edge from the walnuts and walnut oil. The color is a beautiful burgundy red and it adds so much visually to the dish as well. It’s perfect with pitas, veggies or as a spread. The best part, it’s simple to make, can be prepared in advance and will keep in the fridge for about a week, making it a perfect weekday lunch alternative or take-along snack.
As always, please feel free to take creative liberties.
When summer arrived, I was excited. The kids were out of school, my work schedule became more flexible and I got to spend more time with my family. But, like all good things, that soon came to an end. The long summer days led to restlessness and boredom and everyone started dragging me in different directions. What about a little time to relax, a little me time?
On those especially tiring days, I try to set aside some time just for me, to kick back, relax, and do whatever I want. I may choose to read a book, get a massage, or bake a cake, but one thing stays the same: I always have a NutriBlast.
I recently came up with a new Blast concoction made up of fresh papaya and ginger. Papaya is a tropical fruit that’s low in calories and high in vitamins vitamins. Ginger adds a little zing of flavor and is a great anti-inflammatory. It’s great for nausea and headaches, too. Together this combination is refreshing and creates the perfect drink to have when you need to unwind and relax.
Papaya Ginger Blast
- 1 cup papaya, peeled, seeded, cubed
- ½ cup frozen sliced peaches
- ½ pear, cubed
- 1 tablespoon ground flax seed
- 1 teaspoon sliced ginger
- 4 – 6 fresh mint leaves
- ½ cup non-fat Greek yogurt
- 3 ice cubes
- water to max line
Add all ingredients into the tall NutriBullet cup, extract and enjoy.
This tasty treat is the perfect cure for a stressful day. After drinking this Blast, I can return to my family relaxed and rejuvenated, only to continue the amazing summer with my family.
Honeydew and cucumbers are a wonderful combination for a hot summer day! Both are light and refreshing, and together, they make a delicious NutriBlast. You definitely need to be a fan of cucumbers and honeydew to appreciate this one!
Cucumbers are made up of 96% water, making them a good source of natural hydration. Because of this, they are low in calories, but still loaded with nutritional value. Honeydew is naturally sweet with about 60 calories per half cup and is a good source of potassium.
Honeydew Cucumber Blast
- 1 cup of honeydew, peeled and cubed
- ½ cup of cucumber, chunked
- ½ plain Greek yogurt
- 1 teaspoon lemon juice
- 1 tablespoon of agave or honey
- 3 – 4 ice cubes
- water to max line
Add all ingredients to the tall NutriBullet cup and extract.
You will be amazed by this tasty little treat. Its refreshing taste makes it a good post-workout snack or summer day cooler. Also, it’s the perfect way to get your kids to eat their veggies. Feel free to add a splash of club soda for fizz and garnish with a sprig of mint.
Raw'kin Snack of the Week
This “cheesecake” is a sweet, delicious treat that is totally raw, vegan and absolutely good for you! Just whip up a few ingredients in your NutriBullet, poor out the mixture in a pan and set in the freezer to chill.
The questions I get asked the most are usually about recipes. How do I create recipes so easily? Well, it is very easy – I just combine my love for food with a bit of creativity!
Sometimes I look to the past for a new recipe. A picture, an aroma, a flavor, or an event with family and friends could easily inspire a new recipe. I recently thumbed through some old Christmas magazines and when I saw pictures of eggnog, it brought back some great Christmas memories. Though I don’t drink it anymore, I still like the flavor. So one day, I made an eggnog NutriBlast with vanilla almond milk, frozen banana, cinnamon and a dash of vanilla extract. Just playing around in the kitchen resulted in a pretty good replica of this classic Christmas drink.
I had another flash from the past when I remembered an outing with friends – and the lovely strawberry daiquiri I ordered. One hot summer day, I tried to make this popular drink with the NutriBullet with frozen strawberries, lemon and lime juice and a few ice cubes. It hit the spot.
I don’t drink orange juice often, but every now and then I like a cold glass of OJ. Instead of buying it, I peel a juicy, sweet orange or tangerine, add a few carrot chunks and Blast. A natural energy drink that is great as a workout pick me up.
Then, there is the classic chocolate shake. After buying my NutriBullet, making a good chocolate shake was one of my first goals. I started using chocolate syrup, but soon replaced that with some cacao powder, a few walnuts, a little peanut butter, a dash of cinnamon, some almond milk, and just a drop of raw honey. I had a great chocolate shake that I could drink anywhere.
My mom and grandmother have prepared great tasting soups, but I have never been successful in getting those recipes down right. I am starting a soup recipe collection, though, and I am really enjoying this tasty project.
Using inspirations from the past really works for me. How do you come up with great new recipes?