-approximately 20 radishes, sliced
-2 cloves of garlic, minced
-beet greens, rinsed and chopped
-gluten free bread (see past post regarding bread choices)
I fried the sliced radishes in a very small amount of avocado oil in my ceramic frying pan. Then, I added the beet greens and garlic. When everything was cooked through, I topped with hemp hearts.
Unfortunately, I can't share the bean dip recipe because I have yet to obtain permission from the cookbook authors. You can, however, find lots of yummy bean dip recipes online (this one was made with chili powder, cumin, olive oil, kidney beans, carrots, onions, and celery). Beanito chips are delicious, and corn free!
Beans - I flavoured the beans (from the freezer section) with the Roasted Chili & Tamarind Club House One Step Seasoning. I didn't like this flavour, and I don't recommend buying it. I DO enjoy the Tex Mex, Greek, Garlic Plus, Cajun, and Roasted Garlic & Peppers flavours (from the same company).
Rutabaga Fries - I cut off the skin, sliced it into fry shapes, coated them in oil and about two teaspoons of smoked paprika, and baked them in a glass baking dish in a 375 degree oven. I'm guessing it was about 40 minutes, but I basically just cooked them until they were soft. They were really delicious!
-one bunch of fresh asparagus
-small package of fresh grape tomatoes, halved
-one can of chickpeas, rinsed and drained
-two cloves of garlic, put through a garlic press
-one tsp. dried basil
I started by rinsing the asparagus and, after snapping off the bottoms, cutting the stalks into thirds. I sauteed the pieces until about halfway done, and then I added the dried basil, garlic, and tomatoes. Once the tomatoes had started to wilt, I added the beans (just to warm them up). I ate this with cooked millet that I drizzled with balsamic vinegar.