Tuesday, July 14, 2015

FoodiePages.ca & RachelBies Nutrition Collaboration Announcement!

Happy Bastille Day to my viewers in France (and thanks for your support!) - As a French Canadian girl (1/2), I always like to acknowledge French traditions - be it in a #vivelaFrance or #labelleprovince manner! I'm currently doing a cleansing few weeks (two weddings last week & two more in two weeks) so NO fromage or poutine pour moi!

     Anyways... ANNOUNCEMENT time!

When FoodiePages.ca emailed me to work & partner up for some fun collaborations - I jumped at the opportunity!  

About FoodiePages.ca:

Founder & CEOErin Maynes created FP's to be a great online presence - where you could connect with farmers, markets & wineries and buy directly from Canada's best small-scale & regional producers.  FoodiePages stands for good food - natural, local & delicious (which falls in line PERFECTLY with what RBN's motto is)!

Our first collab is MY most favourite things to do with local people - #recipe development!  

Our first star ingredient is something that all chefs/nutritionists/foodies naturally turn to to add flavour, layers & aroma to our meals.  Nutritionally its part of the allium fam-jam (onions and such) & is great for heart health, blood pressure, improves iron metabolism and is affectionately referred to as "the stinking rose"!

Garlic! Ail! Aglio! Knoflook!

When you roast garlic - the intense flavours disappear and are replaced with sweet and salty tinges!
Nutritional Powerhouses & one of my FAVOURITE go-to ingredients!

My job was to create a recipe highlighting the wonders of garlic! Hmmm. A bit of a new challenge as we naturally lean to it as a supporting character - but with a bit of trial and error, can easily become THE STAR.

 Roasted garlic, sweet potato & white kidney bean hummus!

What you'll need:

 1/2 c soaked & cooked white beans (black & chickpea would work too)
1 large sweet potato
2 heads of garlic
1/2 fresh lemon
2 tsp tahini (nut butter works too)
1/2 c extra virgin olive oil
sea salt & pepper
chili peppers (optional)
2 tsp fresh cilantro
1 tsp cumin

What to do:

Preheat oven to 375. Peel sweet potato & cut into quarters. Cut tops of garlic, place in a foil wrapper with olive oil. Roast for 25-30 minutes until soft and sweet. Potatoes - Toss in olive oil and s & pRoast until soft, 45-60 minutes.  Once everything has cooled down, throw all ingredients into food processor/blender/vitamix.  Blend with small increments of evoo until smooth.  Can use a bit of the water used to cook beans too!  Blend until desired texture - I like it so it coats veg/crackers without being too thin.  Season with extra spice or acidity!  Finish with fresh herbs a drizzle of your best olive oil!  Serve with crudites, sweet potato chips, crackers or use as sub on your sandwiches/pizza.  

Heart health, delicious and oh so colourful!!!  Drool worthy, non?

1. Boil the sweet potatoes for a less "roasted" flavour.  Sub in your favourite squash or pumpkin.
2. For a fall hummus - add cayenne, ginger & cinnamon as your spices.  Curry would work amazing too.
3.  Finish with some goat cheese or feta for a zing!
4. Smear roasted garlic on crackers/toast with some cheese!
5. Toss in pasta with some roasted veggies & herbs.

Nutritional breakdown: Source of magnesium, vitamin B6, vitamin C, selenium & copper.  Reduces inflammation, protects our heart & chalk full of anti-oxidants!

Add garlic to all your meals, dressings and soups to add an extra dash of nutrients & flavours to your day!

Thanks to FoodiePages.ca and cannot wait to loop you all in on our other upcoming projects!!

Tweet us @rachelbies with your version & pics of this recipe!

Email us for consults, culinary collaborations, meal plans & food deliveries at rachelbiesnutrition.com!

love rbn


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