Power Foods: Recipes For A Healthy Diet & Sweet Potato Hummus

The newest (and amazing) book that I am head over heels with is ‘Power Foods: 150 delicious recipes with the 38 healthiest ingredients’. The book, by Whole Living and Martha Stewart is more than a cookbook, it is more like a healthy lifestyle companion to me. If you decided it is time to incorporate real food into your diet and to begin to take care of yourself by eating super foods, this is the book to start you on that path.

The editors of Whole Living Magazine (a Martha Stewart publication) have not only included wonderful recipes but also included research-based information about the health benefits and disease fighting properties of 38 power foods….

The book also contains nutritional data and helpful tips on storing, preparing and cooking them. You will also learn about stocking a healthy pantry, eating seasonally, understanding food labels and when to splurge on organics ingredients.

I LOVE this book and I swear you will as well! The first recipe I made was the Sweet Potato Hummus as we are hummus addicts and I was so happy with the flavor and texture. Plus, the fact that the kids were crazy about it is a huge bonus. Give it a try and if you are interested in making your own Granola recipe from this book, come on over to Savor the Thyme.  Also, my colleague Jamies is sharing a Roasted Brussel Sprouts with pears and shallots recipe from the Power Foods today – yum!

Sweet Potato Hummus
Makes 4 cups

1 pound sweet potatoes (about 2), peeled and cut into 1-inch pieces
1 can (15 ounces) chickpeas, drained and rinsed
¼ cup fresh lemon juice (from 1 to 2 lemons)
¼ cup tahini (sesame seed paste)
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, finely chopped
Coarse salt and freshly ground pepper
½ teaspoon hot or smoked paprika, for garnish

1. Fill a large pot with 2 inches of water; set a steamer basket (or colander)inside pot, and bring water to a boil. Add potatoes; reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12 minutes.

2. Transfer potatoes to a food processor. Add chickpeas, lemon juice, tahini, oil, cumin, and garlic. Puree until smooth, about 1 minute; thin with up to 2 tablespoons of water if necessary. Add ¼ teaspoon salt and season with pepper. Let cool; refrigerate for up to 1 week in an airtight container. Garnish with paprika before serving.

Nutritional info:
Per ¼ cup serving: 106 calories; .6g saturated fat; 3.4g unsaturated fat; 0 mg cholesterol; 14.8 g carbohydrates; 2.9g protein; 151 mg sodium; 2.7 g fiber

Reprinted from the book Power Foods by the editors of Whole Living magazine. Copyright © 2010 by the editors of Whole Living magazine.  Photographs copyright © 2010 by Romulo Yanes.  Published by Clarkson Potter, a division of Random House, Inc.

Article Posted 6 years Ago

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