dip this.

spicy pepper + harissa cauliflower hummus
cooking time: 35 minutes
servings: 6

grocery list:
1 small cauliflower head, broken into florets
olive oil
sea salt
2 - 3 tsp harissa
2 tbsp tahini
1 lemon, juiced
1 clove garlic
vegetables for dipping

1. preheat oven to 400 degrees. line a baking sheet with parchment paper
2. place cauliflower florets on baking sheet + drizzle with olive oil + sprinkle with harissa + sea salt. roast for 30 minutes, flipping halfway through. remove from oven + cool for 15 minutes
3. in a food processor, add cauliflower, 1 tbsp olive oil, harissa, lemon juice + garlic. blend to desired consistency, adding water, 1 tbsp at a time, if necessary. season to taste with sea salt
4. serve with vegetables

my heart goes pitter, for these sweet potato + zucchini fritters

sweet potato + zucchini fritters

prep time: 10 minutes
cooking time: 10 minutes
makes: 12

grocery list:
2 medium zucchini, grated
1 medium sweet potato, grated
4 green onions, minced
1- 2 lemons, zested
2 handfuls mint (or other herb, cilantro works well), chopped
1 egg white or egg substitute
2 tbsp coconut flour
2 pinches, sea salt
coconut oil

  1. in a bowl, mix zucchini, sweet potato, onions, lemon zest + mint
  2. in a small bowl, mix together egg, coconut flour + sea salt
  3. combine egg mixture with zucchini mixture
  4. warm a large skillet over medium-low heat.  when hot, add coconut oil to coat the bottom of the pan
  5. spoon the mixture into the pan in desired sized fritters. cook on each side until brown (about 3 - 4 minutes)
  6. serve warm or at room temperature