POWER FOODS CHARCUTERIE BOARD

Any time you want to cozy up with good friends or just a good book charcuterie snack boards are a great way to set the scene! You can get cooking in the kitchen or if time is of the essence just purchase ready-made ingredients and let your imagination flow. An assortment of hummus options with roasted veggies is the all that it takes. Root veggies like beets and squash are rich in antioxidants to keep you energized. The secret is to mix a rainbow of colours and let your taste buds enjoy!

Power Food:  Root Veggies

Prep. Time:  20 min. | Cook Time: 30 min. |Total Time: 50 min. | Servings: 8-12  |Serving Size:  1 cup

Free From: Gluten, Dairy, Soy

Ingredients:

Nutty Cheese (or purchased Nut Cheese)

• ½ cup macadamia nuts, raw (soaked overnight)
• ¼ – ½ cup water
• 2 Tbsp. lemon juice, freshly squeezed
• sea salt & pepper, to taste

 

Roasted Butternut Hummus (or purchased Hummus)

• ½ cup butternut squash, cubes
• 1-15 oz. can white beans, drained & rinsed
• 2 Tbsp. lemon juice, freshly squeezed
• 1 clove garlic
• sea salt & pepper, to taste

 

Roasted Beet Hummus (or purchased Hummus)

• 1 small beet
• ½ -15 oz. can white beans, drained & rinsed
• 2 Tbsp. lemon juice, freshly squeezed
• 1 clove garlic
• sea salt & pepper, to taste

 

Roasted Veggies:

• 1 cup cauliflower florets
• 1 cup mushrooms
• ½ each: red & yellow bell peppers, sliced
• 8 asparagus, ends trimmed
• ¼ cup vegetable stock (low sodium & gluten free)
• sea salt & pepper, to taste 

 

Other Yummies:

• ½ cup each: olives & artichokes
• ¼ cup each: dates, pecans, pistachios or other dried fruits, nuts & seeds

 

Directions:

1. Nutty Cheese: Add macadamia nuts, ¼ cup of the water and lemon juice to a food processor. Blend until smooth adding more water if needed. Shape into desired shape or scoop into a small bowl. Refrigerate until ready to use.
2. Roasted Beet Hummus: Preheat oven to 425˚F. Roast beet on a parchment lined baking sheet for 5-10 minutes. Chop and add to a food processor with white beans, lemon juice, garlic, sea salt and pepper. Puree until smooth, scoop into a small bowl and set aside.
3. Roasted Butternut Hummus: Preheat oven to 425˚F. Roast butternut squash on a parchment lined baking sheet for 25-30 minutes or until tender (For a fast track version you can use frozen butternut squash and drizzle with a little vegetable stock, roast on a parchment lined baking sheet for 15-20 minutes or until tender). Scoop out flesh and put into a food processor with white beans, lemon juice, garlic, sea salt and pepper. Puree until smooth, scoop into a small bowl and set aside.
4. Roasted Veggies: Preheat oven to 375˚F. Add veggies to a large bowl. Drizzle with vegetable stock and season with sea salt and pepper. Place on a parchment lined baking sheet. Bake for 5-10 minutes or until lightly roasted.
5. Now you are ready to decorate! Simply place Nutty Cheese, Roasted Beet Hummus and Butternut Hummus in a triangle on your serving platter or board. Then garnish with roasted veggies, nuts/ seeds , dried fruit, olives and artichokes. Serve with your favourite gluten free crackers or ours see Natures Fix Crackers- pg 220. Power Foods 101

 

Nutritional Facts (8 servings): Calories 250.3 |  Total Fat 11.7 g |  Saturated Fat 0.3 g |  Polyunsaturated Fat 0.7 g |  Monounsaturated Fat 1.1g |  Cholesterol 0 mg |Sodium 345 mg | Potassium 805.6 mg | Total Carbohydrate 29.8 g |  Dietary Fiber 10.4 g |  Natural Sugar 4.9 g | Protein 10.4 g |  *Vitamin C 50.4  % | *Folate 33.8 % | * Manganese 32.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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