Pete and I love Dr. Fuhrman’s philosophy on food, so we’ve taken his words and implemented them into our diet.
Basically: eat more greens, veggies, and legumes. I’m down with that!
Speaking of legumes, we’ve recently won our five-year old over to the chickpea side. Woo hoo! He loves to nibble on chickpeas. He loves to dip his crackers and veggies in hummus. He loves curry and rice with chickpeas.
Naturally I’ve been buying up chickpeas like they’re going out of style. My hope is they’ll open the gate to all kinds of bean-love for him.
This spread is another garden-inspired recipe. Basil, garlic, and sweet potatoes this time. But you could definitely switch out the sweet potato for butternut squash. Or even carrots. And if you’re a beet lover, beets. The possibilities are endless.
Sweet Potato Spread
½ cup roasted sweet potato
1 cup of cooked chickpeas
1 tbsp freshly squeezed lemon juice
1 tbsp basil
1 clove of garlic
salt and pepper to taste
Add all of the ingredients, except salt and pepper, to the bowl of your food processor and puree until it reaches desired consistency. Season with salt and pepper.
I like my spread on a wrap or on crackers. It’s pretty thick but it also goes well with other garden-fresh veggies – carrots, peppers, or broccoli.
I have another sweet potato spread you’ll love:
Sweet Potato and Caramelized Onion Spread
And here’s my favorite frosting recipe that uses sweet potato. It comes from Diet, Dessert, and Dogs.
Chocolate “Buttercream” Frosting
And this is a must-try chili recipe from Daily Bites:
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