Sweet Potato Hummus

This sweet potato hummus has become my new favorite. It is healthy, delicious, and easy to make. I use this hummus as a dip for vegetables and a spread for crackers, wraps, and sandwiches. Enjoy!

Sweet Potato Hummus 
1 pound Sweet Potatoes (about 2), peeled and chopped into 1-inch pieces
1 (15 oz can) Chickpeas, drained and rinsed
1/4 cup Fresh Lemon Juice (1-2 lemons)
1/4 cup Sesame Tahini
2 tablespoons Olive Oil
2 teaspoons Ground Cumin
1 Garlic Clove, minced
Salt and Pepper to taste
Sweet Paprika for garnish
2-3 tablespoon Water to thin

Steam sweet potatoes until tender, 12-22 minutes. Add sweet potatoes, chickpeas, lemon juice, tahini, oil, cumin, and garlic to the food processor fitted with the blade attachment. Pulse until smooth. Add water 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper and garnish with paprika. Serve with chips, vegetables or use as a spread for wraps and sandwiches. Hummus will last up to 1 week refrigerated in an airtight container.

Recipe from Power Foods

Granola

With so many people this time of year, myself included, watching what they eat, I wanted to share with you some of the healthy recipes I enjoy. First up, granola. This recipe was adapted from one of my favorite new cookbooks, Super Natural Everyday by Heidi Swanson. I think what really makes this granola stand out is the orange zest so be sure not to skip it when making this recipe. This granola is delicious with milk, yogurt or just on its own.

Granola
4 cups old fashioned oats
1 1/2 cups walnut pieces
1 cup unsweetened shredded large-flake coconut
1/2 teaspoon fine-grain sea salt
2/3 cup golden raisins
2 tablespoons flaxseed meal
zest of 2 oranges
1/3 cup unsalted butter
1/2 cup pure maple syrup

Arrange racks so that one rack is in the top third and the other rack is in the bottom third of the oven. Preheat oven to 300 degrees F. Line two baking sheets with foil, set aside till needed. In a large bowl mix together the oats, walnuts, coconut, sea salt, golden raisins, flaxseed meal, and orange zest. Then in a small sauce pan over low heat melt the butter then add the the maple syrup and whisk until combined. Pour mixture over the dry ingredients and mix until coated. Divide and spread out mixture among baking sheet. Bake for 40-50 minutes, stirring occasionally. Allow granola to cool completely. Store in an airtight container.

Pumpkin Spiced Pumpkin Seeds

Today I cooked my first pumpkin! I made this tasty pasta and then decided to experiment with the seeds. They turned out just as I had hoped, lightly sweetened and perfectly crunchy. These seeds are delicious on their own or may be a tasty addition to any fall salad.

Pumpkin Spiced Pumpkin Seeds 
1 cup Pumpkin Seeds
2 tablespoons Unsalted Butter, melted
1 tablespoon Brown Sugar
1/2 teaspoon Pumpkin Spice
pinch of Kosher Salt
1/2 teaspoon Vanilla

Preheat oven to 350 degrees F. Line a sheet pan with foil and top with a sheet of parchment paper (this makes for super easy cleanup). In a small bowl mix together the brown sugar, pumpkin spice, and salt, set aside until needed. In a separate bowl toss together the pumpkin seeds, melted butter, and vanilla then stir in the pumpkin spice mixture until all the seeds are coated. Spread the seeds out in a single layer on prepared baking sheet. Bake for 20-35 minutes, or until done, check seeds after 15 minutes.

Homemade Soft Pretzels

I used to live on soft pretzels, they were my absolute favorite. I especially liked them dipped in cream cheese or mustard. I hadn't had a soft pretzels in years and I had never made them myself. I thought they were pretty easy to make and fun too. D even enjoyed rolling out the dough and forming them into pretzels. I think these pretzels taste best fresh from the oven and go great with a good beer.

Pretzels
1 1/2 cups Warm Water (110-115 degrees F)
1 tablespoon Granulated Sugar
2 teaspoons Kosher Salt
2 1/4 teaspoons Active Dry Yeast
22 ounces All-Purpose Flour (about 4 1/2 cups)
4 tablespoons Unsalted Butter, Melted
Vegetable Oil (for bowl and baking sheets)
10 cups Water (for boiling)
2/3 cups Baking Soda
1 Egg Yolk Beaten with 1 tablespoon Water*
Kosher Salt for Sprinkling

In the bowl of an electric mixer stir together the warm water, sugar and salt.  Sprinkle the yeast on top, stir slightly, then allow mixture to sit for about 5 minutes or until foamy. Add the flour and melted butter. Attach the dough hook to the mixer and mix on low speed until dough comes together. Increase speed to medium and mix for 4-5 minutes. Keep an eye on the dough while it is mixing making sure it doesn't come out of the bowl. Once dough is done mixing, remove it from the bowl and set aside. Clean out the mixing bowl then coat it with vegetable oil. Put the dough into the oiled mixing bowl and cover with plastic wrap. Let dough rise for 45-50 minutes or until it has doubled in size. Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper and brush lightly with vegetable oil. Once dough is done rising bring the 10 cups of water and the baking soda to a rapid boil. Lightly oil your work surface and cut dough into eight equal pieces. Roll each piece of dough into an 18-20 inch rope. Form dough into a U shape then holding the ends cross them at the bottom of the U, forming a pretzel shape. Place pretzels back on the baking sheet. After all pretzels are formed place them, one at a time in the boiling water for 30 seconds. Remove pretzels from the boiling water using a flat spatula, preferably one with slots so the water can run through. Place boiled pretzels back onto the baking sheet and brush with egg and water mixture and sprinkle with salt. Bake for 12-15 or until pretzels are browned. Cool slightly on wire rack.

Makes 8 pretzels

* I used vegetable oil for brushing rather than egg.

Recipe from Alton Brown

Dough before rising

Dough after rising

Pretzel before boiling

Pretzel after boiling 

Homemade Power Bars

This week I will be experimenting with a few new recipes and ingredients, (well new to me that is). I am going to try my hand at a vegan recipe or two and make a few healthy(ish) baked good recipes as well.  First up, homemade power bars, new ingredient: brown rice syrup. Brown rice syrup is made from brown rice and purified water. It is used as an alternative sweetener.
These bars are quite tasty and really simple to make. They would be a great snack to take along on nice afternoon hike (just make sure you have a little water to rinse your hands with because they can be a bit sticky).

Homemade Power Bars
Unsalted Butter for Pan
1 cup Toasted Walnuts *
1 1/4 cup Old Fashioned Oats
1/2 cup Oat Bran
1 1/2 cup Puffed Cereal (such as Barbara's Peanut Butter Puffins) **
1 cup Dried Cranberries
1 cup Shredded Coconut
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Brown Rice Syrup
1 teaspoon Vanilla

Butter a 9x9 inch pan and set aside. In a medium sized bowl stir together all of the dry ingredients. Pour the vanilla and brown rice syrup into a sauce pan and heat over medium until mixture is warm and syrup has thinned. Pour syrup over dry mixture and stir until fully combined. Press mixture into prepared pan and freeze for 45 minutes. Then cut into squares. Store bars in the refrigerator.

Makes 9 Large Squares

* Toast walnut in a 350 degree F oven for 8-10 minutes
** Place puffed cereal in a large plastic bag then using a rolling pin, crush into course pieces

Recipe adapted from The Kitchn where it was adapted from Super Natural Cooking by Heidi Swanson