Roasted Garlic Hummus

Roasted Garlic Hummus

Roasted Garlic Hummus Dip Recipe from Lavinia Todor Ingredients: 1 3/4 cups canned chickpeas, drained and rinsed 1/4 cup water 1/4 cup tahini, stirred well 1/4 cup olive oil 1/4 cup grated parmesan cheese (optional) 4 roasted garlic cloves, chopped 2 tbsp freshly squeezed lemon juice 1/4 tsp fresh ground pepper 1/4 tsp cumin Sea salt, to taste Paprika (for garnish; optional) Spiced Pita Wedges 4 pitas 3 tbs olive oil 1/2 tsp garlic powder 1 tsp lemon pepper sea salt MAKE IT HAPPEN: Place chickpeas into a food processor and pulse until they are mashed. Add the chopped garlic, olive oil, tahini, parmesan, pepper, cumin, and lemon juice plus 3 tablespoons of the  water. Puree until smooth, adding additional water 1 tablespoon at a time until a desirable consistency is reached. Continue to puree for another minute or two until completely smooth, scraping down the sides as needed and seasoning with additional salt to taste, if necessary. At this point, you may discard any leftover water. Spoon the hummus into a bowl and drizzle with olive oil, paprika and a sprinkle of fresh ground pepper if desired. Serve with veggies, pitas, your favourite...
Oven Roasted Chickpeas

Oven Roasted Chickpeas

Oven Roasted Chickpeas Recipe from Lavinia Todor These sweet or savoury chickpeas make the perfect high-energy snack!  They also make a great salad topper for a little added flavour and crunch.  A great alternative for nuts. Ingredients: 1 can chickpeas 1 tbs olive oil 1 tsp ground cinnamon 2 tbsp  brown sugar 1 tsp salt *Other spice combinations below. MAKE IT HAPPEN: Preheat oven to 400°F. Rinse and drain the chickpeas.  On a towel pat chickpeas dry, and let them air dry until most of the excess moisture is absorbed. The drier the chickpeas, the crunchier they will be. On a baking sheet lined with parchment paper spread chickpeas out . Place chickpeas into the oven and bake for 15 minutes. After 15 minutes, remove from the oven and drizzle with olive oil. Using a large spoon, mix the beans around to make sure they are all evenly coated (they are flavourless if not thoroughly coated). Mix the cinnamon and sugar together and sprinkle over chickpeas. Mix around very well to coat each bean. Add more seasoning if you’d like. Place back into the oven and bake for another 15 minutes. Enjoy hot, or room temperature. Store in an air-tight container. Enjoy. *Other flavour combos! Honey cinnamon 1 tsp cinnamon- a pinch nutmeg- ¼ tsp sea salt- 2 tbsp honey Smoky Spice Blend ½ tsp chili powder- ½ tsp smoked paprika- ½ tsp garlic powder- ½ tsp cumin- ¼ tsp fresh cracked pepper- ½ tsp sea salt-  pinch cayenne (optional) Spicy maple ¼ cup maple syrup - 1tbs paprika- ¼ tsp cayenne- 1tsp chili powder- 2 tsp salt - 2...
Broccoli + Sweet Potato Tots

Broccoli + Sweet Potato Tots

Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum Kid-friendly + delish. Broccoli & Sweet Potato Tots Inspired by: Lacey Baier Recipe type: Clean, Side, Kid-Friendly, Healthy, Vegetarian MAKE IT HAPPEN: Serves: 30 tots Ingredients 5 cups raw broccoli florets (approx. 2 med. heads) 1 medium sweet potato peeled and quartered (substatute with 2 med. red potatoes) 1 large egg (or 1 egg white ) ½ cup grated parmesan (optional) 2 tbsp. italian parsley (optional) ¼ cup yellow onion, finely diced ¼ tsp. kosher salt ¼ tsp. garlic powder ⅛ tsp. black pepper Greek yogurt for dipping (optional) Instructions: Preheat oven to 400 degrees F then line a rimmed baking sheet with tinfoil or parchment paper and set aside. Before steaming the broccoli break them down into florets. To do this pull the florets apart using your hands or knife and discard the stem. Add the broccoli florets and sweet potato into a steamer basket and steam until fully tender. This should take about 8 to 10 minutes. Once tender, remove from heat and allow to cool. Chop the broccoli and potatoes very finely (very important!). You’ll need 2 cups chopped broccoli and 1 cup chopped potato. In a large mixing bowl, combine the chopped broccoli, chopped potato, egg, parmesan cheese, parsley, yellow onion, salt, garlic powder, and pepper and mix well. Scoop about 1½ tablespoons of the mixture and gently press between your hands into a firm ball, then shape into a tater-tot shape by squeezing your hand. Place...