Summer is zooming by, time to get back to our roots

As summer gets nearer and nearer to the end, and fall begins, it is time to get back into the grind.  The kids will soon be going back to school, vacations are ending, and the seasons begin to change so that means so does our food.

Now is the time to cleanse our bodies from all the bbq food and summer drinks.  Although our strawberries, blueberries and raspberries may not be accessible, now is the time to take advantage of our pumpkins, acorn squash, butternut squash, and beets.  Eating locally, means eating seasonally simple.

Did you know that by roasting root vegetables, you can satisfy your sweet cravings?  This would include carrots, parsnips, onions, sweet potatoes, beets, and butternut squash.  These are nutrient sweet foods that are digested differently then empty processed foods.

So stop by your local farmers market, pick up a butternut squash and try out this recipe:

Butternut squash hummus

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Serves 4

  • 1 small butternut squash, halved, seeds scooped out
  • 1/4 cup tahini
  • 3 cloves garlic minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon himalayan salt
  • 1 tablespoon extra virgin olive oil

Preheat the oven to 400 degrees. Brush the squash with oil and place on a baking sheet, cut side down. Roast for about an hour, until the squash is very tender. Scoop out the flesh and place in a food processor along with the remaining ingredients.

Cut up some carrots, celery, cucumber and dip it in your hummus or even use it as a spread for your sandwich, enjoy:)

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