White Bean Basil Hummus
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Servings: 4
Ingredients:
- 2½ cups white beans, soaked and cooked
- 1 clove garlic
- 2 cups fresh basil
- 2 tbsp homemade tahini
- 2 tbsp lemon juice
- ½ tsp mineral salt
- ¼ cup olive oil, cold-pressed
Directions:
1. In a food processor or high-speed blender, add all the ingredients and blend until smooth. If it is too thick then you can add a splash of water.
2. Serve with chopped, fresh vegetables (cucumbers, peppers, carrots, or celery).
Nutrition:
Calories: 298 kcal
Fat: 12 g
Fiber: 2 g
Carbs: 20 g
Protein: 5 g
Garlic Rosemary Roasted Nuts
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
- 1 cup almonds
- 1 cup cashews
- 1 cup walnuts
- 2 tbsp coconut oil, melted
- 1 tsp garlic powder
- 2 tsp rosemary, dried, or 1 tbsp fresh rosemary
- ½ tsp mineral salt
Directions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Add all the ingredients to the baking sheet and toss to coat.
3. Bake for ten minutes then tossing halfway through.
4. Allow cooling completely before eating.
5. Not suitable for babies.
6. Pack in an airtight container for the perfect packable snack.
Nutrition:
Calories: 350 kcal
Fat: 8 g
Fiber: 2 g
Carbs: 8 g
Protein: 26 g
Recipe for Ruby Pears Delight
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
- 4 pears
- 26 oz grape juice
- 11 oz currant jelly
- 4 garlic cloves
- Juice and zest of 1 lemon
- 4 peppercorns
- 2 rosemary sprigs
- ½ vanilla bean
Directions:
1. Pour the jelly and grape juice into your instant pot and mix with lemon zest and juice
2. In the mix, dip each pear and wrap them in a clean tin foil and place them orderly in the steamer basket of your instant pot
3. Combine peppercorns, rosemary, garlic cloves, and vanilla bean with the juice mixture.
4. Seal the lid and cook at High for 10 minutes.
5. Release the pressure quickly, and carefully open the lid then bring out the pears, remove wrappers and arrange them on plates.
6. Serve when cold with toppings of cooking juice.
Nutrition:
Calories: 145 kcal
Fat: 5.6 g
Fiber: 6 g
Carbs: 12 g
Protein: 12 g
Mixed Berry & Orange Compote
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
- ½-lb strawberries
- 1 tbsp orange juice
- ¼ tsp cloves, ground
- ½ cup brown sugar
- 1 vanilla bean
- 1-lb blueberries
- ½-lb blackberries
Directions:
1. Place your berries in the inner pot. Add the sugar then let sit for about 15 minutes. Add in the orange juice, ground cloves, and vanilla bean.
2. Secure the lid. Choose the Manual mode and cook for 2 minutes at high pressure. Once the cooking is done then use a natural pressure release for
ten minutes, carefully remove the lid.
3. As your compote cools, it will thicken. Bon appétit!
Nutrition:
Calories: 224 kcal
Fat: 0.8 g
Carbohydrates: 56.3 g
Protein: 2.1 g
Sugar: 46.5 g
Fig and Homey Buckwheat Pudding
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
- ½ tsp cinnamon, ground
- ½ cup figs, dried and chopped
- ⅓ cup honey
- 1 tsp pure vanilla extract
- 3½ cup milk
- ½ tsp pure almond extract
- 1½ cup buckwheat
Directions:
1. Add all the above ingredients to your Instant Pot.
2. Secure the lid. Choose the “Multigrain” mode and cook for 10 minutes under high pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
3. Serve topped with fresh fruits, nuts, or whipped topping. Bon appétit!
Nutrition:
Calories: 320 kcal
Fat: 7.5 g
Carbohydrates: 57.7 g
Protein: 9.5 g
Sugar: 43.2 g