Page 16 - Inspire Health November/December 2016

• recipe Simple Tahini

Roasted Carrots

By Amie Valpone, thehealthyapple.com Serves 4

Ingredients Mix the tahini
• 8 large carrots, trimmed before using to
• 1 Tbsp. avocado oil make sure it’s
• Sea salt and freshly ground pepper, to taste thinned out for
• Pinch chili powder, optional
• 1 Tbsp. tahini drizzling.
• 1 Tbsp. finely chopped fresh parsley,

plus more if needed
• 2 Tbsp. hemp hearts

Directions

1. Preheat oven to 400 degrees F.
Place carrots on a rimmed baking sheet.
Drizzle with avocado oil and sprinkle with
sea salt and pepper; toss to coat the carrots.
Add chili powder if desired and toss to coat again.
2. Roast carrots in the oven for 25-30 minutes
or until very tender and golden brown. Remove
baking sheet from the oven and set aside to cool
for 5 minutes. Drizzle the carrots with tahini
and sprinkle with fresh parsley and hemp hearts.
Serve immediately.

White Bean Chili

This is a nice alternative to red chili. It has a Southwestern flair
and is chock-full of vegetables and beans. A true crowd-pleaser!

Ingredients • ¾ tsp. sea salt Yields:
• ¼ tsp. black pepper 4–6 servings
• 2 15-ounce cans cannellini beans,
rinsed and drained, divided Directions Prep Time:
• 2 cups vegetable stock, divided 1. Place half of the cannellini beans in a 20 minutes
• 1 celery stalk, diced Cook Time:
• 1 onion, diced blender with 1 cup of vegetable stock 30 minutes
• 4 garlic cloves, minced and blend until smooth and creamy.
• 1 jalapeño pepper, seeded and minced 2. In a large soup pot over medium- Recipe from The Plant Pure Nation Cookbook
• 1 red bell pepper, seeded and diced high heat, sauté celery, onion, by Kim Campbell
• 2 Tbsp. chopped fresh cilantro garlic, jalapeño and bell pepper
• 1 cup frozen corn in ½ cup of the vegetable stock.
• 1½ cups canned white hominy, 3. To the pot of vegetables, add
rinsed and drained remaining ½ cup vegetable stock,
• ½ tsp. ground cumin remaining half of the beans,
• ½ tsp. ground coriander creamy bean mixture, and
• 1 tsp. chili powder remaining ingredients. Cook over
• 2 Tbsp. nutritional yeast flakes medium heat for 20–30 minutes
• 2 tsp. lime juice or until vegetables are tender
• One 8-ounce can green chili peppers and broth is creamy.

16 INSPIRE HEALTH NOVEMBER | DECEMBER 2016