Add all of the ingredients into a pot, except for the cilantro and green onion. Mix everything together, and cook on medium heat until the sweet potatoes are soft and tender. Add the cooked mixture into a bowl and top with the fresh cilantro and green onion.
Any other dried fruits, nuts, or seeds you desire (optional)
Pulse dates in a food processor or blender until they form a soft dough. Add the dates into a bowl along with the cacao powder and dried cranberries. Mix everything together thoroughly, and then roll into bite-sized balls and enjoy!
First, boil a pot of water and cook the pasta according to the instructions on the package. Chop up the garlic, bell pepper, and onion and add it all into a pan along with the remaining ingredients (keep the noodles separate for now).
Cook on a low setting until the onions and bell peppers are soft. Then add in the pasta and cook for another 2-3 minutes.
Slice up your sweet potato into fries and place onto
on a baking sheet with parchment paper and bake in
oven at 425 degrees until lightly crispy on the outside.
To make the Hummus
In a food processor or blender, add in your chickpeas,
basil, garlic, tahini and nutritional yeast, lemon juice
and 1/2 cup of water and blend until smooth. Pour
into a bowl and use sweet potatoes to dip into the
I live in a one-bedroom apartment, so if I want to produce my own food homestead-style, I need to be creative. One thing I love having fresh is microgreens. Usually, when I have bought microgreens at the grocery store or market, I cannot get through them fast enough and end up with a portion of spoiled greens.
I can’t tell you how excited I was to find Hamama Greens. They specialize in grow-kits and seed subscriptions that make it simple and easy to grow microgreens in any space! I have been subscribing to Hamama Microgreens, which sends me three seed quilts per month to grow.
My favorite part of this subscription is that, the greens are alive! With barely any space, I have been able to grow a personal supply of greens for our meals and more. I have used them for garnishing just about everything, and they are great for making nutritious salads. And the best part is, they are grown fresh in our kitchen! They last much longer this way, and we’ve never thrown any greens out. In fact, I’ll even throw the parts we don’t use into my vegetable scrap bin to add to broth.