After-school snacks offer an opportunity to add important nutrients to a child’s diet and also to curb appetites until the dinner bell rings. Peanut butter anoints hummus with a kid-approved flavour profile (and some extra protein) making this healthy dip something that little legs will run home for. Possible dippers include apple wedges, baby carrots, sliced red pepper, celery, and baked tortilla chips. It can also be spread on brown rice cakes.
Allow your under-aged helpers to place all of the ingredients in a food processor container and then, when secured, hit the go button.
Soaking and simmering chickpeas with some baking soda encourages the legumes to break down during cooking, making for a creamier dip.
Cover chickpeas and 1/2 tsp (2 mL) baking soda with 2 in (5 cm) water and soak overnight. Drain chickpeas and place in saucepan with 1/2 tsp (2 mL) baking soda and enough water to cover by 2 in (5 cm). Simmer until chickpeas are very tender, about 25 minutes. Reserve 1/2 cup (125 mL) soaking liquid, drain, and set chickpeas aside to cool.
In food processor container, place cooled chickpeas, peanut butter, lemon juice, olive oil, honey, garlic, paprika, cumin, and salt; blend until smooth. If needed, blend reserved soaking liquid, 1 Tbsp (15 mL) at a time, into mixture to create desired creamy texture.
This recipe is part of the Yum Yum, Gimme Some! collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.