Ingredients: 2 medium zucchini, chopped ¾ cup tahini 1/4 cup plus 1 Tbsp olive oil, plus extra for garnish juice of one lemon 2 Tbsp Dr. Cowan's Garden Leek Powder 2 medium/large cloves of garlic 1 tsp ground cumin 1 tsp sea salt 2 Tbsp minced fresh parsley leaves for garnish optional: 1 tsp paprika to sprinkle on top (don’t use if avoiding nightshades) Directions: Place all ingredients in a blender with the zucchini chunks on the bottom. Blend until smooth. Serve “hummus” in a bowl, top with parsley, drizzled olive oil and (optional) paprika. Serve with crackers or sliced vegetables or lettuce leaves.
Ingredients: 1 ½ cups almonds, preferably sprouted 1 Tbsp olive oil ½ tsp Dr. Cowan’s Garden Charred Eggplant Powder Directions: Preheat oven to 400 degrees. Spread almonds evenly in a baking dish. Drizzle olive oil over the almonds, sprinkle with Charred Eggplant Powder and mix. Roast for 8 to 10 minutes, or until the almonds are fragrant and slightly browned. Add more sea salt as desired.
Ingredients: 6 hard-boiled eggs, halved and yolks scooped out 1/2 tsp Worcestershire sauce 2 tsp Thai Red Curry Paste 2 Tbsp mayonnaise 2 tsp mustard 1 Tbsp olive oil 1 shallot, minced 1 tsp ground turmeric 2 tsp Dr. Cowan’s Garden Kale Powder Red carrot and green onion cut into thin, small sticks for garnish Sea salt and pepper to taste Directions: In a bowl combine the eggs yolks, Worcestershire sauce, Thai Red Curry Paste, mayonnaise, mustard, olive oil, shallot, turmeric, Kale Powder, and salt and pepper to taste. Mash together with a fork until smooth and creamy. Fill a pipe bag with the egg yolk mixture and pipe into the center of the hard-boiled egg whites. Garnish with vegetable...
Ingredients: 6 large jalapeños, halved 6 strips of bacon 1 cup cream cheese 1/2 cup grated cheddar cheese 1 tsp Dr. Cowan's Garden Leek Salt 1 tsp Dr. Cowan's Garden Swiss Chard Powder 1 tsp Dr. Cowan's Garden Tomato Salt Toothpicks Directions: Mix the cream cheese, cheddar cheese, Leek Salt, Swiss Chard Powder and Tomato Salt together in a small bowl. Fill the jalapeño halves with the cheese mixture. Cut the bacon strips in half, making 12 short strips. Wrap each filled jalapeño half with a bacon strip and hold in place with toothpicks. Meanwhile, preheat oven or toaster to 400 degrees. Bake the wrapped jalapeños on aluminum foil or baking parchment for 30 to 35 minutes. Serve warm.
Ingredients: 2 avocados ½ shallot, minced 1 garlic clove, minced 1 ripe tomato, diced 1 tsp Dr. Cowan’s Garden Swiss Chard Powder 1 tsp Dr. Cowan’s Garden Leek Salt 1 tsp Dr. Cowan’s Garden Pepper Salt Freshly ground black pepper quarter lime Directions: Mash avocados with a fork. Add all other ingredients. Finish with black pepper, a splash of olive oil and a drizzle of lime juice.