Roasted Root Veggies

My wife Val made this the other night and it was sitting on top of the stove cooling so naturally, I tried some. Wow, I was knocked out by how flavorful and colorful this was and asked her to write down the recipe so we could share this with you. This recipe is heart healthy, diabetic friendly, gluten-free vegan and absolutely YUMMY!

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This recipe completes another year of my food blog Boomer Cuisine. I am paying it forward by sharing this with the world wide web, please return the favor by sharing this site with your loved ones and friends.

Roasted Root Veggies


Yield: 4 servings

1 yellow onion chopped
3 beets peeled and cubed
3 parsnips peeled and cubes
5 carrots peeled and sliced thick
12 garlic cloves
3 sprigs of fresh sage
¼ cup grape seed oil
Salt and pepper to taste
2 teaspoons of stevia

Combine all ingredients in a bowl and toss to coat evenly.
Bake at 375° for approximately 1 hour or until veggies are tender.

© 2011 Valerie Bradley
http://www.boomercuisine.com

Honey Hazelnut Hummus

I have lived in Oregon since 1991 and I love the abundant produce and seafood here. Oregon is a major producer in the U.S. of hazelnuts (filberts). Hazelnuts have a significant place among the types of dried nuts in terms of nutrition and health because of the special composition of fats (primarily oleic acid), protein, carbohydrates, vitamins (vitamin E), minerals, dietary fibres, phytosterol (beta-cytosterol) and antioxidant phenolics such as flavan-3-ols. A healthful nut indeed! I’ve used local blackberry honey in my recipe but you can use any flavor you like. This recipe is low in fat, heart healthy, diabetic friendly, high in fiber, vegan, gluten-free and delicious.

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Honey Hazelnut Hummus


Yield: 6 Generous servings

HUMMUS:
2 cans cooked garbanzo beans drained
1 cup whole hazelnuts
¼ cup water
2 teaspoons blackberry or your favorite honey
4 teaspoons key lime juice (bottled)
1 teaspoon salt

DIPPING VEGGIES:
2 large carrots peeled
1 heart of romaine
4 stalks of celery
1 large sweet red pepper

Combine all the hummus ingredients in a food processor or blender and blend till smooth.
Remove seeds and stem from the pepper and cut into long strips. Cut carrots and celery into sticks and arrange as shown.

© 2011 Aron David Bradley
http://www.boomercuisine.com

Fabulous Famous Fudge

You may be asking yourself if you are a frequent visitor to this site “what is healthy about fudge” the answer; absolutely nothing. But life is all about balance. If you have adopted a healthier lifestyle (hopefully with some of my recipes and exercise) an occasional indulgence is good for the soul and this recipe is too good not to share. I also am assuming you will make a batch for your family and  friends and not eat the whole pan yourself! This recipe came to me from a friend of a disgruntled worker at a famous candy company who was let go after 16 years of service without a pension. She had only this one recipe but she promptly shared it with all her friends. A sad story indeed but her loss is our gain.

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Fabulous Famous Fudge

Yield: 20 servings

1 lb. box or bag of powdered sugar
12 oz. good quality semisweet chocolate chips
1 stick of margarine
2 eggs
1 dollop of peanut butter
1 teaspoon of real vanilla
OPTIONAL: 1 cup of your favorite nuts (walnuts are traditional)

If you are not using a non-stick baking pan, lightly coat your pan with the wrapper residue from your margarine. In a double boiler melt chocolate and margarine. Mix eggs and powdered sugar till fluffy. When chocolate is melted stir in peanut butter and vanilla. Add chocolate mixture to egg mixture and mix till combined add nuts if desired. Pour into a baking pan and chill. Cut into squares and serve.

© 2011 http://www.boomercuisine.com