Sometimes I get just plain hungry and I want to eat within 15 minutes. This quick salad is reminiscent of egg or tuna salad but with a twist! Let me know what you think…

Chickpea Salad with Taragon Vinegar

1 can Chickpeas, drained

1 carrot, diced

Handful of fresh herbs, I used basil and parsley

1 tsp Appme Cider Vinegar

1 tbs Taragon infused White Wine Vinegar

1 tbs Strong Irish Mustard

1 tbs Mayonaise

Pink Himalayan Sea Salt & Black Pepper to taste

Place the chickpeas into a pot and cover with water. Bring to a simmer and heat until they are give early when pressed between your fingers.

Drain and place in a bowl, using a fork, mask the chickpeas until it start to resemble tuna or egg salad - make sure to keep it chunky, you don’t want chick pea puree.

Dice the carrots and chop the herbs and add to the chickpeas, stir in your vinegars, mustard and mayonnaise. Season with salt and pepper to taste.

You can eat this in a salad, in a wrap, on toast or just with a fork.

Enjoy & healthy eating!

I don't know if this is true where you are, but it is flu season here and it has hit hard. People of all ages are coming down with head colds, ear infections, sinus infections, bronchitis and more! As an educator I am constantly surrounded by sniffles, runny noses, dirty hands and illness. Fighting off the onslaught of disease has become common practice and the best way to do that is to keep your immune system super charged through eating good food!

Every year I fight off illness with garlic, ginger, apple cider vinegar, spirulina and my all time super hero, oil of oregano. That stuff is a lifesaver and has stopped many a cold in its tracks.

Often I do research on the medicinal properties of food in order to gain a greater understanding of how our bodies utilize minerals and vitamins as well as to gain ideas for new recipes and flavor combinations. Recently, when performing this research I came across an old favorite that is currently being touted as a super-food, horseradish!

Horseradish is extremely alkaline, is loaded with nutrients and minerals including fiber, vitamin c, folate, potassium, calcium, magnesium, zinc, and manganese. It can clear a sinus infection, ease joint pain, kill bacteria, cure a urinary tract infection and has shown promise in reducing cancerous tumors as well as protecting the body from toxins.

I love horseradish and its spicy goodness and it just so happened that I had some fresh horseradish root in the fridge waiting to be prepared. I made up a batch of horseradish by peeling and processing the potent root in the food processor with water, apple cider vinegar and salt. As my eyes were tearing and my nose running I decided that I wanted to turn some of that horseradish into a delicious sauce to go with the squash, brussels sprouts and tomatoes that I had just roasted. Often times when cooking I kind of just wing it and hope for the best. I saw some parsley in the fridge as well and thought that it would go nicely with the horseradish then added some lemon, mustard, more apple cider vinegar, and olive oil. I didn't want to go the route of a cream sauce but boy I needed something to cut the heat of my creation, thus adding a can of chickpeas to the processor created a hummus that was absolutely delightful topped with the roasted vegetables and a drizzle of olive oil. I hope that you enjoy as well.

Roasted Vegetables over a Spicy Horseradish and Parsley Hummus

2 tbs Olive Oil

1 Butternut Squash, peeled, seeded, and cubed

2 cups of Brussels Sprouts, halved

1 pint Grape Tomatoes

Pink Himalayan Sea Salt

1 tsp Oregano

Horseradish and Parsley Hummus

4 tbs Horseradish

1/4 cup Apple Cider Vinegar

Handful of Flat Leaf Parsley

1 tbs Whole Grain Mustard

Juice of 1/2 Lemon

2 tbs Olive Oil

1 15.5oz can of Chickpeas, rinsed and drained

Pink Himalayan Sea Salt

Preheat the oven to 375. Toss the butternut squash and brussels sprouts with the olive oil, oregano, and a liberal dose of salt. Turn onto a baking sheet and roast for 25-30 minutes or until browned, stirring halfway through. Throw the tomatoes into the same bowl that you tossed the squash and brussels sprouts in, coating with the leftover oil. Add to the baking sheet and roast all of the vegetables for another 10 minutes or until the tomatoes have split.

Meanwhile, in a food processor, process the horseradish, parsley, apple cider vinegar, lemon, mustard, chickpeas and olive oil. Season with salt to taste.

At this time you can choose to warm the hummus slightly or serve as is topped with the roasted vegetables and a drizzle of olive oil. Enjoy and healthy eating!