Pepper & walnut houmous with veggie dippers
Serves 2
Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons.
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Prep Time
10 min
Cook Time
6 min
Prep Time
10 min
Cook Time
6 min
Ingredients
  1. 400g can chickpeas, drained
  2. 1 garlic clove
  3. 1 large roasted red pepper from a jar (not in oil), about 100g
  4. 1 tbsp tahini paste
  5. juice ½ lemon
  6. 4 walnut halves, chopped
  7. 2 courgettes, cut into batons
  8. 2 carrots, cut into batons
  9. 2 celery sticks, cut into batons
Directions
  1. Put the chickpeas, garlic, pepper, tahini and lemon juice in a bowl. Blitz with a hand blender or in a food processor to make a thick purée. Stir in the walnuts. Pack into pots, if you like, and serve with the veggie sticks. Will keep in the fridge for 2 days, although the vegetables are best prepared fresh to preserve their vitamins.
Doctoramir.ca http://www.doctoramir.ca/

Oven Roasted Chickpeas
Serves 3
This is a super delicious and simple snack recipe that features one of our absolute favorite ingredients- chickpeas!
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Prep Time
5 min
Prep Time
5 min
INGREDIENTS
  1. 1 1/2 cups cooked chickpeas (may be from 15 oz. can)
  2. 2 tbsp olive oil
  3. 1/2 tsp cumin
  4. 1/2 tsp garlic powder
  5. 1/2 tsp sea salt
Directions
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Mix all ingredients together in a large bowl until the chickpeas are evenly coated with the flavoring.
  3. Spread evenly onto the prepared baking sheet, and roast 35-40 minutes, until crisp and golden, tossing a few times during baking to prevent uneven browning. Allow to sit and cool a bit before eating, if you can wait!
Notes
  1. They will keep in an airtight container for storage after roasting, but they truly are best (and addictive) fresh out of the oven. Enjoy!
Doctoramir.ca http://www.doctoramir.ca/

Raw Hemp Chia Bars
Loaded with protein, calcium, healthy fats and fiber, these bars are perfect for snacks or even as a breakfast bar.
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INGREDIENTS
  1. 3 1/2 cups organic oats (gluten-free, if needed)
  2. 1/2 cup organic hemp seeds
  3. 1/2 cup organic chia seeds
  4. 1/4 cup organic flaxseeds (freshly ground)
  5. 3/4 cups organic almonds (freshly ground in tiny pieces)
  6. 1/2 cup organic raw coconut nectar or organic maple syrup
  7. 1/2 cup organic applesauce
  8. 3/4 cups organic almond butter
  9. 1/2 cup organic coconut oil (melted/liquid)
  10. 1 1/2 teaspoon organic vanilla extract
Directions
  1. Put flaxseeds into a coffee grinder and grind into a powder. Set aside.
  2. Put almonds into a food processor and process until they are in tiny pieces. Set aside.
  3. In a large bowl, mix all dry ingredients together (oats, hemp seeds, chia seeds, ground flax seeds, ground almonds and coconut, if used).
  4. In a medium sized bowl, mix all wet ingredients together (raw honey, applesauce, almond butter, melted coconut oil and vanilla extract).
  5. Take the wet ingredient mixture and combine in the large bowl with the dry ingredients and stir until well combined, using your hands if needed.
  6. Put the mixture in an 8 x 8 glass baking dish and press the mixture firmly.
  7. Put in the refrigerator or freezer to chill or until the mixture is firm.
  8. Cut into even size bars or smaller sized squares.
  9. Keep in refrigerator until ready to serve because they will get soft if left out at room temperature.
  10. Enjoy!
Doctoramir.ca http://www.doctoramir.ca/

Energizing Chia Pudding
Serves 6
This low-caloric chia treat is not only a wonderful energizing (caffeine!) breakfast, but also a perfect snack.
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Ingredients
  1. 1 l Almond milk
  2. 2 espresso shots
  3. 4 tbsp stevia powder
  4. 12-15 tbsp chia seeds
  5. 1 cup (or to taste) of raspberries, fresh or thawed
Directions
  1. Place the milk,espresso and stevia into the blender and blend briefly.
  2. Pour the mixture into a bowl and add the chia seeds. Stir thoroughly, making sure that all the seeds are covered with the liquid. Leave out and, using a large spoon or a spatula, stir periodically (about every 10 minutes), breaking up any clusters that form.
  3. Allow the pudding to stand until it has thickened to the right consistency, for at least an hour. If within one hour it is not puddingy enough, add 1-3 tablespoons of chia seeds, wait and check the consistency again.
  4. Refrigerate before serving for at least an hour.
  5. Before serving, carefully stir in the raspberries and/or top individual portions with them.
Notes
  1. The amount of tablespoons of chia seeds depends on the consistency of the pudding you want to achieve. Start with 12, and check it out after 30 minutes. If it is not jelly enough, add one more and check the consistency again in half an hour. Repeat if necessary.
Doctoramir.ca http://www.doctoramir.ca/
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