Dips

Brussels Sprouts w/ Avocado Garbanzo Dip

Avocado Garbanzo Dip

1 large avocado

1 cup cooked garbanzo beans

1 T nutritional yeast

1/2 t onion powder

Salt to taste

 

Blend all ingredients in a food processor until creamy. Serve with steamed Brussel sprouts, broccoli or cauliflower.

 

Hummus Wrap

This is such a quick and easy lunch or dinner anytime!Humus Wrap

Hummus recipe

2 ½ cups garbanzo beans (drained and rinsed if canned)
1/4 cup brown sesame seeds ground in a coffee grinder
3 tablespoons lemon juice
2 cloves chopped garlic
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt or to taste

Process all ingredients in a food processor or strong blender until smooth. Add water or vegetable broth as needed for smoother consistency.

Home-cooked beans make this taste so much better! To cook beans from scratch, soak dry beans in water to cover for 8 to 24 hours. Drain well, rinse, and transfer to a crock pot. Cover with water about 1 inch above top of beans. Cook on low for 7 or 8 hours or until soft.

To make a wrap

Spread hummus on a whole wheat tortilla. (My personal favorite is a Food For Life sprouted wheat tortilla.) Top with avocado, mustard, dairy-free dressing, and veggies, such as lettuce, spinach, sprouts, red or green cabbage, shredded carrot, onion, tomato, etc.

 

Seed Cheeze

1 cup raw sunflower seeds
1 cup water
1 red bell pepper, seeded and quartered*
6 tablespoons lemon juice
3 – 4 tablespoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt

Blend all ingredients until smooth. If needed, soak seeds in water to soften for 4 hours before blending.

*For a spicier cheeze sauce, add 1 or 2 red jalapenos, with or without the seeds, in place of the bell pepper.

Texas Caviar

Need a potluck dish that everyone will love? This is it!! Standard American family tested and approved!

 Texas Caviar

2 ears of fresh corn cut off cob

2 bell peppers (1 red & 1 orange) chopped

2–3 tomatillos chopped (optional)

1 small red onion chopped

4 jalapeños seeded and minced

4 or 5 Roma tomatoes chopped

1 large clove garlic crushed

2–3 limes juiced

1/2 – 1 tsp salt

Fresh ground pepper

1–2 tsp chili powder

Sweet Vinegar Dressing to taste*

1 large avocado diced

2 cups cooked black beans

 

Combine everything in a large bowl and mix well. Serve with your favorite tortilla chips.

I make my own by cutting a stack of corn tortillas in half. Then quarter each half. Lay them on a cookie sheet and bake at 260 degrees for 20 minutes or until crisp.

*Sweet Vinegar Dressing                                              

Cover 1 cup pitted dates in rice vinegar for 8 hours. Blend until smooth. Add water if needed to thin and to weaken the strength of the vinegar flavor. Store dressing in a glass jar in the refrigerator.

 

Best of the Boarder Bean Dip

A perfect dip for your upcoming family gathering

 1 bunch green onions choppedBest of the Boarder Bean Dip

1 tomato (about 3/4 cup chopped)

3 cloves garlic pressed

2 T lime juice

1 T chili powder

1 t cumin

½ t salt

1/4 t cayenne

1 can each – kidney, garbanzo, pinto beans

1 can green chilies (1/2 cup)

1 cup vegan sour cream

2 avocados

Lemon or lime juice to taste

Chopped tomatoes and olives for garnish

 

Chop onions through cayenne in food processor. Add beans and chilies and process to desired consistency. Spread ½ the bean mixture in bottom of small casserole dish. Spread sour cream evenly over beans. Carefully spoon remaining bean dip over sour cream. Spread carefully. Mash avocados with lime juice to taste. Spread over top of beans. Garnish with tomatoes, and olives if desired.

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Whole Food Goodness

“Thank you April for your cookbook. We have been using your recipes for about 10 weeks now and I’ve lost 25 pounds. We’ve not been perfect but darn near. Best of all, I’m feeling healthier and I don’t feel deprived.” Rob - Pocatello, Idaho
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Whole Food American Favorites

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“I’ve been using the recipes in your cookbooks. I love the Spicy pumpkin soup and your mustard potatoes…. yum! I cook up a batch of the potatoes and freeze them to use for meals for my brother. Usually potatoes get mushy in the freezer but these seem to be OK. I tried the Peppermint Patty’s and really liked them too! Thanks!”  K. Page, St. George, Utah
"Your recipes are making it much easier for us to keep on the diet." Yvonne, St. George
“I just love your cookbooks! I’ve been gradually working towards a plant based diet since about 2012 and have used a few really good cookbooks – the happy herbivore books, the China Study Books, Engine 2 etc — which all gave me a great foundation for this approach. Your cookbooks have offered new ways of seeing some of the recipes . I’ve made a few of the deserts, some of the loafs, and breakfasts. Great use of herbs and spices, and I like the fact that the ingredients are very simple to use. ” Thanks again, Sue

Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

Along with the recipes, you will find quotes from some of my favorite nutrition experts and documented research studies that will tell you why it's important to eat a plant based diet. Knowledge is power and it is my hope and prayer that these books will help you gain the strength and determination to make the changes necessary that will bring you excellent health throughout your entire life!

You can purchase a copy of Whole Food Goodness at these locations:

Downtown Yoga
50 E Tabernacle
St. George, Utah 84770
http://downtownyogasg.com/

Sunshine Nutrition
111 W. 535 S, Cedar City, Utah

Harvest Moon Health Foods
1241 North Main, Layton, UT 84041
(801)-719-6028