Butternut Squash, Carrot, and Apple Tzimmis

*Note: This picture has dried cherries. I omitted them from this recipe to make it Arbonne 30 compliant

Ingredients:

2 cups butternut squash, peeled and cut into 1/4 inch cubes

1/2 cup carrots, small diced (about 1 large carrot)

1 cups apple small dice (2 small)

1 ½ Tablespoon oil

3 Tablespoons juice (orange, apple, pineapple)

¼ c agave

1 teaspoon cinnamon

¼ teaspoon sea salt

pinch nutmeg

Procedure:

Preheat oven to 400 degrees. Line a baking parchment paper or a silpat.

In a large bowl, toss all ingredients then turn out onto a baking sheet.

Bake in oven, turning once or twice, until vegetables are tender, and syrup is sticky. About 20-30 minutes.

Enjoy!

Wild Rice Pilaf

Ingredients:

1/3 cup wild rice

1 cup water

2 Tablespoons olive oil

1 medium onion, chopped (small dice)

½ cup carrot chopped, small dice (approx. 1 large carrot)

½ cups celery chopped, small dice (approx. 1 large stalk)

½ teaspoon thyme

1 teaspoon oregano

¼ teaspoon garlic salt

1/4 sea salt

½ cup vegetable stock

1 cup cooked brown rice-long or short

*You can buy frozen brown rice, or make big batches and freeze your own. Its always great to have cooked brown rice ready to go.

Procedure:

Add wild rice to a pan with water to cover, about 1 cup. Cook like pasta about 40 minutes or until tender and some of the grains have burst. Drain and set aside.

In a medium saucepan, over low/medium heat, add evoo and sauté onions, carrot and celery until softened, about 8-10 minutes.

Add oregano, thyme, garlic, salt and sea salt and cook 1 minute more. Deglaze pan with stock.

Add brown rice and wild rice. Cook 2 minutes, stirring to mix then turn off the heat, cover and let sit 5 minutes.

Uncover, stir, and adjust seasonings.

Serve!

Hummus

Ingredients:

1 can chickpeas (16 oz)

1/4 cup olive oil (To make it low-fat, sub oil for aquafaba – the liquid from can of chicpeas)

2 teaspoons lemon juice

1 Tablespoon tahini

1/2 clove garlic

1/2 teaspoon salt

1/8 teaspoon ground cumin

Procedure:

Add all ingredients, except for oil, or chicpea brine (aquafaba) to a food processor.

Add oil or aquafaba by teaspoons, blending until smooth and the desired thickness.  

Taste and adjust seasonings.

Allow to sit 10 minutes before serving.