- 1 15oz can of garbanzo beans
- 1 cup steamed beets
- 1 lemon, juiced
- Salt and Back Pepper
- 2 teaspoons of minced garlic
- 1 Tablespoon Cumin
- 1-2 Tablespoons of Olive oil
- 1-2 Tablespoons of Sesame Tahini
- Splash of water
Place all ingredients in the food processor and blend until fully combined. Refrigerate and serve cold. Enjoy this colorful dip with fresh vegetables for dipping! We used sliced radishes, carrots and sliced cucumbers.
Roasted Butternut and Acorn Squash
- 1 butternut squash
- 1 acorn squash
- Herb Blend (We used Bragg Sprinkle 24 Herbs and Spices Seasoning)
- Tamari (gluten free soy sauce)
- Garlic powder
- Salt and Pepper
Preheat oven to 400 degrees.
To cut Butternut Squash: Place your squash on its side and slice off both ends. Then place the squash on its side and run your peeler along its length (if you don’t own a peeler, simply use a knife). Cut the squash in half at the neck because the neck of the squash and the body will be dealt with differently so cut the squash where it looks like the neck ends and the body begins to curve out. To cut the neck end, cut the squash into rings as thick as you want your cubes to be. Slice the rings into long rectangles and then into cubes.
To cut the body, cut the body in half lengthwise, exposing the seeds. Using a spoon, scrape out the seeds and any stringy bits. Slice each half into strips and each strip into cubes. Place cubes in bowl.
To cut Acorn Squash: First halve the squash and remove the seeds. Cut a small slice off the bottom of the squash so it can sit on your cutting board. Use a knife and carefully peel the squash. Slice squash into strips and then into cubes. Combine in bowl with butternut cubes.
Season squash with a few dashes of Tamari and seasonings before placing on a baking sheet. Make sure to separate squash evenly on baking sheet so each piece can fully cook. Cook for 25 minutes or until squash is cooked to your liking.