November 21st, 2016 | In Coco Info, Features, Food, Thanksgiving | By: Conscious Coconut
Pumpkin-Hummus-3-lighter

Conscious Cooking – Superfood Thanksgiving Pt. 1


Welcome O’Dourves

guacamole-deviled-eggs-horiz-a-1600

Photo by Simply Recipes
Recipe by ALOHA

Avocado Deviled Eggs

Ingredients
1 dozen free range eggs
1 whole ripe avocado
1 tablespoon lemon juice
2 tablespoons mustard
1/2 cup plain organic yogurt
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Conscious Coconut Oil

Preparation
Hard boil a dozen eggs: Fill a medium to large pot halfway with water. Bring the water to a boil over medium heat. Place the eggs gently into the boiling water. Cover and let them cook for 12 minutes. Prepare an ice bath for the eggs by filling a large pot with ice cubes and water. Once the eggs are done cooking, immediately place the eggs in the bath. Let them cool down for five to 10 minutes.
Carefully peel the boiled eggs. Gently slice in half, lengthwise—the sharper the knife the better.
Scoop out the yolks and place them in a mixing bowl. Set the egg whites aside.
Chop the avocado and add to the yolks. Add the remaining ingredients. You can use a food processor or blender to mix, but the ingredients should be soft enough to mix with a fork. Find the desired consistency and fill the egg whites with your mixture.
Refrigerate if you are not serving immediately.

Roasted Pumpkin Hummus & Sweet Potato Chips

Ingredients
1 pound diced fresh pumpkin, peel removed
1 tablespoon Conscious Coconut Oil
1 teaspoon ground cumin
1 head garlic, the pointy end cut off by about ¼ inch to expose the cloves
1 15 ounce can garbanzo beans, rinsed and drained
2-3 tablespoons homemade tahini paste (it’s the best, plus super easy and cheap!)
2 teaspoons pure maple syrup for just a touch of flavor
2 tablespoons Conscious Coconut Oil
Juice of one lemon
1 teaspoon salt
Roasted pumpkin seeds, Conscious Coconut Oil and a sprinkle of cinnamon
1 bag Food Should Taste Good Sweet Potato Chips

Instructions

Preheat the oven to 450 degrees F.
In a bowl, toss together the pumpkin, oil and cumin. Spread the pieces out on a lined cookie sheet and add the head of garlic. Roast for 25-30 minutes or until the edges of the pumpkin and garlic have become a little blackened.
Place the pumpkin, garlic and garbanzo beans in a food processor along with the tahini, olive oil, maple syrup, lemon and salt. Blend until smooth, adding more olive oil as necessary. Add more tahini, maple syrup and salt to taste.
Scoop into a serving bowl drizzled with some olive oil and sprinkled with some pumpkin seeds and a touch of cinnamon.
Serve with chips, crackers or toasted pita bread.


Blog Archive