Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Budda Bowl

½ cup olive oil, divided
½ a sweet potato, diced
1 carrot, diced
1 zucchini, diced
2 tsp chili powder
2 tsp cumin
Salt and Pepper to taste
¼ cup tahini
2 large avocados, sliced in half and pits removed
Lemon juice
½ cup cooked quinoa

  Preheat oven to 350F. In a bowl, toss ¼ cup olive oil, sweet potato, carrot, zucchini, chili powder, cumin, salt and pepper. Roast vegetables in a baking tray until tender and golden brown, about 40 minutes.

In a small food processor, combine remaining olive oil, tahini, flesh of 1 avocado and lemon juice; blend. If needed add small amounts of water to thin dressing.

Heat grill to medium-high. Brush flesh of remaining avocado with oil, place cut side down onto grill to char, remove. Cool; remove skin and slice.

Divide quinoa, vegetables and avocado into 2 bowls. Drizzle with avocado tahini. Makes 2 servings.

Recipe courtesy of Del Rey Avocado, RV Aquacates, West park Avocado, Mission Produce

Pumpkin Hummus

2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
3/4 teaspoon salt
2 (15 ounce) cans garbanzo beans, drained
2 teaspoons extra-virgin olive oil
1 (15 ounce) can pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup toasted pumpkin seed kernels, or more to taste
1 pinch paprika

Add all ingredients to list


  Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Fold pumpkin seeds into hummus; garnish with paprika.

Recipe courtesy of Allrecipes




Recent Posts


Tags

Cauliflower Pizza Salmon lemon zest Gruyère cheese hoisin sauce brussel sprouts paprika Salsa ham pistachios pumpkin puree apricots Giada's Herbed Quinoa gnocchi blueberries thyme stir-fry roasted veggies beets Gazpacho red wine vinegar breakfast Zucchini Parmesan Crisps Southwestern Salsa breakfast nachos cucumber Italian seasonings yogurt croissants black bean lime chili Guacamole Toast sourdough bread sandwiches hash browns protein powder cranberries chicken salad gorgonzola apple pumpkin Citrus Roasted Shrimp spinach Ginger Chicken and Broccoli Stir-Fry sunflower seeds gluten free Easy Frittata Bartlett pears oranges Almonds peppers sage leaves pie crust ACV chard leaves sweet potato pomegranate avocados salad kalamata olives cheese Kiwi white wine vinegar pear chicken broth raisins quesadillas lemon hummus Lemon juice roasted beets avocado spicy salmon Squash Roast Chicken tomatoes fresh sage tomato paste Lemon Sage Tilapia rosemary pecans clove curry powder coconut oregano banana split cambozola peaches Guacamole chia seeds almond butter croutons Organic 3-Bean & Vegetable Soup potato strawberries cucumbers Wraps green beans cumin banana Carrot mushrooms vegetables macaroni salad white beans quinoa garbanzo beans greek yogurt tilapia apple cider vinegar mayo Arugula soup pomegranate molasses pasta Fruit Smoothie Shallot Broccoli cashews Beet-and-Apple Salad parsley heavy cream roasted Roasted Brussels Sprouts eggplant bacon honey sugar garlic vanilla bean pastry cream tomato juice cashew cauliflower crust bell peppers MACA horseradish Cinnamon Budda Bowl medjool dates roasted carrots walnuts berries goat cheese dressing carrots onion sweet potatoes Glaze grapes Chicken almond milk tahini olive oil Honey Chipotle cloves dr axe summer Reggiano Cheese casserole eggs bell pepper butter zucchini


Archive