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lemony beet “hummus” with poached pistachios

by Jackie Newgent  |  December 5, 2016  |  1 Comment
Move over traditional hummus! This new twist on the dip uses white beans to allow all flavors to shine through. It’s prettier thanks to beets! (Hint: It’s okay to use the pre-packaged type to save time.) And it’s nutritiously intriguing thanks to poached pistachios, made simply by simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too. Calories saved: 34 Why it’s better for you? Both traditional hummus and this version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios and betalain from the beets! Disclosure: I developed this recipe for Wonderful Pistachios as part of...
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baba ghannoush with poached pistachio puree

by Jackie Newgent  |  November 28, 2016  |  0 Comments
It’s the most wonderful time of the year … if you’re a Christmas “geek” like I am! I love to entertain during the holiday season! There’s almost always going to be a dip available when I host a gathering. Every year I whip up one that’s new. So, here’s this year’s creation—an inspired take on baba ghannoush (Middle Eastern eggplant dip). Poached pistachio puree is what makes this recipe special. I use it here in place of tahini for a unique taste twist and velvety texture. And beyond just a dip, baba ghannoush makes a delightful bruschetta topping … including this version. Serve it as a festive (and Meatless Monday-friendly!) pick that all of your family and friends—vegetarian or otherwise—can...
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borough market-inspired peppermint brownies

by Jackie Newgent  |  November 21, 2016  |  1 Comment
One of the most memorable brownies I ever had was one that I enjoyed at Borough Market in London. But it’s one of those “special occasion” brownies since it’s super rich. With the Recipe Redux theme this moth of “Trimming the Table,” where a healthy holiday dessert was the request, I decided that I’d start with that special brownie recipe, then keep tweaking it until I created a “healthy” brownie that’s perfect for the holidays. I did it! The result still has just-right richness and fudginess from butter, eggs, and dark chocolate. But this version uses whole-wheat pastry flour, coconut sugar and … wait for it … carrots! I figured that folks like carrot cake, so why not go for...
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creamy roasted squash soup

by Jackie Newgent  |  November 26, 2013  |  0 Comments
(Click on photo for full-size image!) Makes 6 servings: 1 1/3 cups each Butternut squash is one of my favorite veggies to enjoy during the holidays, especially when roasted. How about you? And when roasted and pureed into a soup, it’s divinely comforting. I’ll be enjoying this creamy vegetarian-friendly soup often. I hope to hear you slurping up its sweet and savory goodness often, too. Happy holidays! Calories saved: 90
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