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 & CEO, Erin 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!
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| When you roast garlic - the intense flavours disappear and are replaced with sweet and salty tinges! |
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| 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 & p.
Roast 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.
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| Heart health, delicious and oh so colourful!!! Drool worthy, non? |
Variations:
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
xox
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| LOCAL LOVE TO FOODIEPAGES!!! |
Sauté onions and garlic for two minutes until transparent. Add in cauliflower and roast in pot until it becomes toasty and golden. Add stock - if cauliflower is super large you may need more stock (enough to cover). Bring to a boil, then reduce to a med simmer for 15 minutes or until everything is tender. Add in beans and puree until desired texture - adding in more stock if needed. Serve with oil and garnish. Yumms - I know I always say eat with colour and this is a white soup BUT its not processed so its okay! 
