ROASTED BUTTERNUT SQUASH HUMMUS

INGREDIENTS:

• 1 c roasted butternut squash

• 1 c garbanzo beans

• 1 garlic clove

• 1/4 c chicken stock

• 1 tsp cinnamon

• 1 tsp curry powder

• 1/2 tsp red pepper flakes

• 1/4 tsp turmeric 

• 1/2 tsp himalayan salt 

• 1/3 c olive oil

1. Preheat oven to 400 degrees F.

2. Cut off the two ends of the butternut squash. Cut in half and then each slice in half again. Take out the seeds and place onto a baking sheet. 

3. Drizzle each piece of butternut squash with 1 tbsp and season with salt and pepper. 

4. Once oven is hot, place the seasoned squash in the oven. 

5. Meanwhile, drain garbanzo beans from liquid you have been soaking in overnight or from the can. 

6. Place 1 c of garbanzo beans into a food processor. 

7. Add peeled garlic glove, chicken stock, cinnamon, curry powder, red pepper flakes, turmeric, himalayan salt and olive oil to the food processor. 

8. After 20 mins, take the butternut squash out of the oven and allow to cool until okay to handle. 

9. Spoon the squash from the shell and add 1 cup to the food processor. 

10. Blend for 1 min until everything is well combine.

11. Take out of food processor and transfer into refrigerator to cool. 

12. Drizzle with more olive oil and garnish with whatever you choose!  

CREAMY CASHEW BEET DIP

INGREDIENTS:

• 1 medium size whole roasted beet

• 1 c raw cashews

• 1 lemon- juiced

• 1 tbsp tahini

• 1/4 c olive oil

• 1/4 tsp himalayan salt

• 2 tbsp hot water 

1. Preheat oven to 400 degrees F.

2. Wash and de-stem beet, wrap in tin foil and place onto a baking sheet. 

3. Once oven is hot, place baking sheet with wrapped beet into the oven. 

4. Meanwhile, in a food processor add cashews, juice of lemon, tahini, olive oil and himalayan salt. 

5. After 20 mins, take beet out of the oven. 

6. Take beet out of tin foil and under running water rub off the skin.

7. Place hot beet into the food processor with all the other ingredients. 

8. Add hot water and blend for 1 min.

9. Take out of food processor and transfer into refrigerator to cool. 

10. . Drizzle with more olive oil and garnish with whatever you’d like!

VEGAN MINT BASIL PESTO

Ingredients:

• 2 c fresh basil

• 2 tbsp fresh mint

• 1 tsp fresh oregano

• 3 cloves garlic

• 1/4 c walnuts

• 2 tbsp pine nuts

• 1/4 tsp himalayan salt

• 1/8 tsp fresh cracked pepper

• 1/4 tsp red pepper flakes

• 1/2 c high quality extra virgin olive oil

Place everything into food processor and blend until smooth. Add more olive oil if necessary.