RECIPES WE LOVE

Our recipes are made from unprocessed ingredients and are high in nutrients, delicious, filling and healthy. 

Ingredients:

1 large butternut squash (2 1/4 lb / 1.1 kg in total), cut into 3/4 by 2 1/2-inch / 2 by 6 cm wedges
2 red onions, cut into 1 1/4-inch / 3 cm wedges
3 1/2 tablespoons / 50 mL olive oil
3 1/2 tablespoons, light tahini paste
1 1/2 tablespoons lemon juice
2 tablespoons water
1 small clove garlic, crushed
3 1/2 tablespoons / 30 g pine nuts
1 tablespoon za’atar
1 tablespoon coarsely chopped flat leaf parsley
Maldon sea salt and freshly ground black pepper

From "Jerusalem: a cookbook" by Yotam Ottolenghi and Sami Tamimi

Roasted butternut squash & red onion with tahini

and zaatar

Instructions: 

Preheat the oven to 475 F.
 

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt (I used more), and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.
 

To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with the 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

 

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.


Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Instructions: 

Preheat the oven to 475 F.
 

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt (I used more), and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.
 

To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with the 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

 

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.


Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Ingredients:

 

1 1/2 pounds brussel sprout

trimmed and halved.
3 tablespoon olive oil

1 tsp Himalayan salt

1/2 tsp Black pepper

1/4 ts Cayenne pepper

 

3 /4 cup Tahini paste

1/3 cup Lemon juice

2 garlic cloves

2 Tbs pomegranate

1/3 tsp salt 


 

Instructions: 

 

Preheat the oven to 400 F.
 

Cut the Brussel sprout in halves, add the olive oil, salt and pepper and mix the sprout until they are all coated with the oil.

Transfer them to a baking tray and put in the oven for 30-45 minutes. Turn the sprout every 10 minutes for even browning.

 

In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside.

 

When done, serve the Brussels sprouts with the sauce on the side.


Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Roasted Brussel Sprout with Pomegranate Tahini Sauce

Ingredients:


2 (30-ounce) can cooked chickpeas 
3 tablespoons extra-virgin olive oil
4 tablespoons tahini

2 lemon juice
2 small minced clove of garlic, 
1 teaspoon salt
1/2 teaspoon finely ground black pepper

1 1/2 teaspoon cumin

1 sliced red pepper 

1 sliced yellow pepper
 

Instructions: 


Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water.

Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, cumin and pepper in the bowl of the food processor or blender.

Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 3 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

Taste and adjust seasonings. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

 

Saute the sliced red and yellow pepper until soft.

5. Transfer to a bowl and serve. Add the slightly sauteed pepper to garnish. Hummus will also keep for up to a week in a sealed container in the refrigerator.

Cumin Hummus

Ingredients:


2 (30-ounce) can cooked chickpeas 
3 tablespoons extra-virgin olive oil
4 tablespoons tahini

2 lemon juice
2 small minced clove of garlic, 
1 teaspoon salt
1/2 teaspoon finely ground black pepper

1 1/2 teaspoon cumin

1 sliced red pepper 

1 sliced yellow pepper
 

Instructions: 


Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water.

Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, cumin and pepper in the bowl of the food processor or blender.

Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 3 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

Taste and adjust seasonings. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

 

Saute the sliced red and yellow pepper until soft.

5. Transfer to a bowl and serve. Add the slightly sauteed pepper to garnish. Hummus will also keep for up to a week in a sealed container in the refrigerator.

Squash Soup

Instructions: 

 

Cut the cherry tomatoes in halves. Cut the cucumber into small cubes. Cut the green onion into small slices.

 

Put the beans, tomatoes, corn, cucumber, green onion and green pepper.

 

In a small bowl combine the red wine vinegar with mustard, olive oil, salt and pepper and mix.

Add the sauce to the bean mixture and mix well. Add cilantro on the top if desired.

 

Ingredients:

 

1 can of chickpeas

1 can of white beans

1 can of red beans

15-20 cherry tomatoes

1 cucumber

1 green onion

1/2 bag of organic corn

1 Green pepper

 

1/2 cup red wine vinegar

1 tsp dijon mustard

1/4 cup olive oil

1 tsp salt

1 tsp black pepper

  chopped fresh cilantro

 


 

Multi-Colored Bean Salad

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