Roasted Red Beet Hummus
Roasted Red Beet Hummus 2-3 cloves garlic, peeled 1 beet, roasted* 1-2 cups garbanzo beans, cooked 2 tablespoons tahini 1 Tbsp extra-virgin olive oil 1 fresh lemon, zest, and juice 1 teaspoon cumin ¼ teaspoon of sea salt Fresh cracked pepper to taste Fresh chopped parsley for garnish Edible flowers for
Cranberry Winter Wonderland Smoothie
Cranberry Winter Wonderland Smoothie 1 cup unsweetened coconut milk beverage 1 fresh pear, sliced 1 seedless mandarin orange. peeled 15-20 fresh cranberries 1 tablespoon coconut butter 2-3 scoops Now Organic Plant Protein Powder, Creamy Chocolate 1 tbsp Now Red Beet Powder 1 tbsp Now Chia seeds 1 tbsp Now
Creamy Roasted Beet Hummus
Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled ¼ cup sesame tahini 1 cup plain, whole milk Greek yogurt ½ fresh lemon, squeezed ¼ teaspoon sea salt Fresh cracked pepper to taste ¼ teaspoon cayenne pepper Fresh chopped parsley for garnish Edible
Vibrant Roasted Beet Soup with Orange and Ginger
Roasted Beet Soup with Orange and Ginger 1 pound beets, washed and trimmed 3 tablespoons extra virgin olive oil, divided 1 large onion, sliced 2 garlic cloves, chopped 4 cups low sodium vegetable broth 2 teaspoons fresh thyme ½ teaspoon sea salt Fresh ground black pepper 1-2 fresh seedless
Wilted Kale Salad with Pickled Beets and Goat Cheese
As the fall season shifts into shorter days and cooler nights, we are compensated with an abundance of tasty fruits and vegetables that are ripe and ready. Apples, pears, persimmons, pumpkins, arugula, beets, kale, sweet potatoes and winter squash. It