Here are some healthy snacks for a superfood-filled Super Bowl, created by premier plant-based chef, Sascha Weiss, head of product/recipe development at Project Juice (www.projectjuice.com), a clean food, smoothie and cold-pressed juice company, as well as from board certified nutritional consultant, holistic health coach and Project Juice co-founder, Marra St. Clair, (ritualwellness.projectjuice.com).
From Sascha Weiss
Buffalo style oven roasted cauliflower
1 medium head cauliflower, cut into 3/4 inch forests rinsed then drained
3/4 cup chickpea flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon sea salt
½ tsp black pepper, ground
¼ tsp cayenne
1 cup cold water
½ cup hot sauce
1 tablespoon melted butter or coconut oil
Optional: celery sticks, lemon wedges
- Pre-heat oven to 425°F
- In a large bowl combine the chickpea flour, spices, salt and pepper. Mix to combine.
- Add cold water and mix until a smooth batter forms, add cauliflower, gently toss.
- Remove coated cauliflower (shaking off excess batter) and place on parchment paper lined baking sheet or lightly oiled baking sheet, take care not to over crowd the sheet pan, leave ½ inch space between pieces of cauliflower on baking sheet.
- Bake in oven for 20 -25 minutes, or until just starting to brown
- Combine the hot sauce and melted butter or coconut oil, carefully remove cauliflower from oven, and drizzle with hot sauce mixture, return to oven and bake for 10 minutes.
- Remove cauliflower from oven, allow to cool slightly and serve with celery sticks, lemon wedge or blue cheese dressing * optional
FROM MARRA ST. CLAIR/RITUAL WELLNESS BLOG
HEALTHY HOT SPINACH AND ARTICHOKE DIP
This GUARANTEED party favorite, and our healthy spin on the traditional hot spinach and artichoke dip. This dip is deconstructed and recreated with plant-based ingredients that are rich, creamy and packed with nutrients.
The base of this dish is a homemade ‘cheese’ made from cashew. Soaking your cashews for a minimum of 2 hours activates their nutrients and makes them EXTRA creamy for your dip. Cashews are full of good healthy fats that support your brain and are also rich in magnesium, supporting strong bones and optimal nerve function.
Spinach not only adds a pop of color to this delicious dip, it pumps up the nutrient value in a major way. Spinach is rich in vitamins, A, C and K; minerals iron, magnesium and calcium – supporting all systems of your body.
Prep Time: 2 Hours | Cook Time: 23 minutes
Serving Size: 4-6
For the Cashew cheese
- 2 cups soaked cashews
- 1 cup filtered water
- 3 tablespoons lemon, juiced
- 2 tablespoons of organic extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon garlic powder
For the Dip
- 1.5 cups artichoke, roughly chopped
- 1.5 cups spinach, roughly chopped
- ½ medium onion, diced
- 1 teaspoon of sea salt
- 1.5 teaspoon of garlic powder
- 0.5 teaspoon black pepper
- Soak cashews in water for a minimum of 2 hours.
- Preheat oven to 400 degrees
- In a blender or large food processor, first add soaked cashews, water, 3 tablespoons of lemon juice, 1/2 teaspoon of garlic powder, 1 teaspoon of sea salt, 2 tablespoons of organic extra virgin olive oil. Blend until very smooth. If you are using a high powdered blender this will only take a minute or two. If you’re using a standard blender or food processor, keep blending until very smooth.
- Transfer your cashew cheese from the blender to a large mixing bowl, add roughly chopped artichoke and spinach, diced onion, black pepper, sea salt and garlic powder. Mix very well and pour into oven safe dish.
- Bake mixture in an oven safe dish for 20 minutes
- To brown the top, turn oven to high broil bake for 3 minutes. Serve in baking dish to keep warm. For dipping, use your favorite gluten-free bread or these organic stone ground blue corn tortilla chips with sprouted amaranth, quinoa and chia seeds. You can find them at your local Trader Joe’s, they are delicious and gluten-free!
BROCCOLI & THAI TAHINI SAUCE
The tahini sauce is tangy, tart, nutty, and smoky making it an amazing dip for raw and steamed vegetables alike.
Steamed broccoli goes particularly well with it, plus serves up a powerful combination of phytonutrients that support the body’s natural detoxification processes.
(Prep time: 10 minutes | Assembly time: 10 minutes)
4 cup broccoli florets
¼ cup tahini
1 tablespoon grated ginger
1 clove garlic
2 tablespoon lime juice
2 teaspoon maple syrup
2 teaspoon toasted sesame oil
¼ teaspoon salt
Pinch red pepper flakes
¼ cup water
Sesame seeds, for garnish
Cilantro, for garnish
FOR THE BROCCOLI
Place a steam tray into a large pot and add enough water to barely touch the bottom of the tray. Bring to a boil on the stove. Add the broccoli florets, place the lid on, and steam for 2 minutes, until just al dente.Remove the tray and transfer to a sink. Shower the broccoli with cold water to stop the cooking, drain, and set aside.
FOR THE TAHINI DRESSING
Puree the tahini, ginger, garlic, lime juice, maple syrup, sesame oil, salt, and red pepper flakes in a food processor to combine. Scrape down the sides of the processor bowl and start pureeing again, adding the water little by little through the top to thin out the sauce. Continue until desired consistency is reached. Transfer to a serving bowl.
Serve the broccoli and sauce together, sprinkling sesame seeds and cilantro on top for garnish.
GREEN PEA AND EDAMAME HUMMUS (Created by The Mostly Vegan, Kristie Williams-Yowell, for the Ritual Wellness blog)
Clocking in at just 15 minutes of prep time (with the help of a food processor), this Green Pea and Edamame Hummus healthy party dip is a healthy crowd-pleaser. The edamame packs huge flavor while the peas add a hint of sweetness, balanced by garlic and a bit of tahini. A generous helping of cilantro and a squeeze of lime add freshness and a bright finish. Besides obviously being protein and fiber packed, a platter full of veggies and toasted corn tortillas for scooping makes this hummus a sneakily healthy option for keeping your good eating habits on track!
Yields 5 or more servings
1 1/2 cups frozen, shelled edamame
1/2 cup frozen peas
Large handful cilantro
2 tablespoon tahini
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1 large clove garlic
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Extra virgin olive oil, cilantro & cucumber for garnish (optional)
In a large pot bring 6 cups of water to a boil. Add edamame and peas to water and return to a boil. Cook for 7 minutes, then drain and rinse edamame and peas under cold water to stop cooking. Allow the edamame to cool completely.
Combine edamame and peas and remaining ingredients except for olive oil in a food processor. With food processor running, pour in olive oil and continue to blend until hummus is creamy. Season with freshly cracked sea salt and black pepper to taste.
Serve drizzled with olive oil and a sprinkle of minced cilantro and chopped cucumbers.
THE BEST GUACAMOLE RECIPE
The Best Guacamole Recipe, ever. Because, healthy fats! Enjoy this homemade guacamole with your favorite organic corn chips. Remember, organic is important when it comes to corn because over 90% of conventional corn is GMO.
4 medium to large avocados
3 tablespoons of cilantro, chopped
1-2 limes, squeezed
1/2 large onion, diced
2 roma tomatos, diced
1 teaspoon sea salt
1 clove of garlic, minced
Cayenne pepper, pinch (optional)
Small splash of tequila (optional)
Prep your ingredients! Peel, pit, and section your avocados, finely chop cilantro, dice onion and tomatoes, and mince garlic. In a large bowl, add avocados and use the back of a fork to mash into a creamy dip. Add the rest of the ingredients and mix until evenly distributed. Top it off with some fresh lime and garnish with cilantro.