Pumpkin Hummus

Try making this Pumpkin Hummus for your next appetizer option! Fall is quickly approaching, and this hummus is the perfect dip to serve at your next family gathering! Pumpkin is a powerhouse of antioxidants, helps reduce the risk of chronic disease, and boosts immunity. Chickpeas serve as an excellent source of fiber and promote bowel regularity. Cumin is packed with iron, promotes healthy digestion, reduces inflammation, and improves cholesterol levels. Serve this hummus with your favorite tortilla chips and/or veggies and enjoy!

Ingredients:

• 1 14 oz can chickpeas, rinsed and drained

• 1 cup pumpkin puree

• 1 tbsp extra virgin olive oil

• 2 tbsp tahini

• 2 tbsp lemon juice

• 3 cloves garlic, minced

• 1 tsp sea salt

• ½ tsp cumin

• ½ tsp chili powder

• Cilantro, pumpkin seeds, and sesame seeds for topping (optional)

Instructions:

1) Place all ingredients in a food processor and blend until smooth.

2) Transfer to a bowl and top with cilantro, pumpkin seeds, and sesame seeds if preferred.

3) Store in an airtight container and keep in the refrigerator for up to four days and enjoy!

Mashed Purple Sweet Potatoes

Try making these Mashed Purple Sweet Potatoes for your next dinner side option! Purple sweet potatoes serve as an excellent source of both fiber and antioxidants. Compared to regular potatoes, purple sweet potatoes have a lower glycemic index and help improve blood sugar levels. Garlic protects against the common cold, lowers the risk of heart disease, and promotes neurological health. Thyme boosts immunity and helps prevent bacterial infections. Serve these mashed purple sweet potatoes as a healthy side for your next dinner and enjoy!

Ingredients:

• 2 lbs purple sweet potatoes

• 2 oz grass-fed or Miss Alexa-Approved plant-based butter (see approved brands here: https://www.missalexanutrition.com/fermented-foods)

• 2 cloves garlic, minced

• ¼ cup minced thyme and chives

• ½ cup unsweetened coconut milk

• Sea salt and black pepper to taste

Instructions:

1) Peel the purple sweet potatoes and rinse in cold water. Dice the potatoes into large chunks.

2) Transfer the sweet potatoes to a large pot and cover with cold water. Cover the pot with a lid and boil for about 20 minutes or until potatoes are fork tender.

3) While the potatoes are boiling, heat butter in a small saucepan over low-medium heat. Toss in the garlic, thyme, and chives.

4) Cook until the butter has soaked into the herbs. Set aside.

5) Once the potatoes are done cooking, drain the water from the pot. Pour in the coconut milk, salt, and pepper. Mash until creamy.

6) Pour the butter and herb mixture over the potatoes and combine well. Top with extra sea salt and pepper if preferred and enjoy!

Roasted Breakfast Potatoes

Try making these Roasted Breakfast Potatoes for your next delicious breakfast option! If you are experiencing digestive issues, the resistant starch in yellow potatoes serves as a great source of nutrition for improved gut bacteria. Coconut oil helps reduce inflammation due to its rich source of antioxidants. It also promotes weight loss due to its high content of short and medium chain fatty acids. Paprika offers a long list of health benefits including boosting eye health, promoting healthy cholesterol levels, and reducing the risk of cancer. Enjoy!

Ingredients:

• 1 lb yellow potatoes, washed and diced

• 2 tbsp coconut oil (melted)

• ½ tsp garlic powder

• 1 tsp sea salt

• ½ tsp black pepper

• ¼ tsp oregano

• ¼ tsp paprika

• ½ tbsp tapioca starch

• Extra sea salt and cilantro for topping, optional

Instructions:

1) Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the diced potatoes and melted coconut oil

3) In a small bowl, stir together the garlic powder, sea salt, pepper, oregano, paprika, and tapioca starch.

4) Sprinkle the seasoning over the potatoes and combine well.

5) Transfer the potatoes onto the lined baking sheet and bake for 45 minutes. Allow to cool.

6) Top with extra sea salt and cilantro if desired and enjoy!

Frozen Lemonade

Try making this Frozen Lemonade for your next summer dessert option! Lemons support heart health, prevent kidney stones, and protect against anemia. Coconut cream serves as an excellent source of protein, antioxidants, and potassium. Honey promotes healthy, glowing skin and protects against cancer. Serve this refreshing frozen lemonade on a hot summer day and enjoy!

Ingredients:

• 3 large lemons, juiced (about ⅓ cup)

• One 13 oz can of coconut cream, solid portion only

• ½ cup honey

• ½ cup coconut milk

• 1 tsp vanilla extract

• 3 cups ice

Instructions:

1) In a blender, combine all ingredients and blend until well combined.

2) Pour into two separate glasses and enjoy immediately!