Sweet Potato Hummus

Hummus was always a staple in my house growing up. I figured out some delicious ways to add different flavours to keep it interesting!

1 large Sweet Potato, peeled, cubed and boiled
3 cups Chick Peas, rinsed (keep a spoonful of chickpeas on the side)
1/2 cup Tahini paste
1/4 cup fresh Lemon juice
2 cloves Garlic, minced
2 tbps Olive oil
1 tsp Salt
Red Chilli paste as garnish, optional

• Boil sweet potato cubes until they are soft - about 15 minutes. Let cool
• Add all ingredients in food processor and pulse for the first 30 seconds, then blend well for 1-2 minutes. 
• If the Hummus is too thick for your liking, add another spoon of olive oil, or even water
• Scoop into bowl and garnish with remaining chick peas, chilli paste and drizzle with olive oil.

Want to add a little something extra to the hummus? Top with roasted pine nuts for an additional taste kick!

Kale Cauliflower & Potato Curry

If you're a vegetarian or looking for a clean meal without meat, here is a go-to dinner that's packed with all kinds of goodness for a healthy body!

1 head of Cauliflower, cleaned and broken in large pieces
1 bunch of Kale, washed and chopped
4 medium Potatoes, peeled and cubed
1 can chick peas, rinsed
2 cups Vegetable broth
2 medium Onions, chopped
2 cloves Garlic, minced
1 tbsp Olive oil
1 tsp Turmeric
1 tsp Black pepper
1 tsp Salt
1 tsp Paprika
1 tsp Red chilli flakes
Fresh Cilantro

• Heat olive oil in large saucepan on medium heat.
• Add garlic and onions and cook/stir for a few minutes.
• Drop in cauliflower, potatoes, broth and all the spices except for the cilantro. Cook covered for 15 minutes.
• Add chickpeas and cook uncovered for 5 minutes. Make sure the vegetables have softened a bit but make sure they aren't mushy.
• Add kale and cilantro. Cover immediately and give the kale a chance to wilt and mix into the curry. Only about 2 or 3 minutes.

Serve over rice.