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Scrumptiously Healthy Appetizers

Whether you’re expecting a few visitors or dozens of guests over for dinner, the struggle to decorate, feed and entertain them is real. At Pure Synergy® we feel your pain, so we’ve put together some easy and nutritious appetizer recipes that you can whip together in a snap. They’re sure to please everyone’s taste buds and impress them with your discerning knowledge of healthful fare.

CRISPY CHICKPEAS

1 15 oz can chickpeas (very well drained & thoroughly dried)
1 tbsp avocado or light olive oil
½ tsp sea salt
¼ tsp paprika
½ tsp chili powder
1 tsp Organic Carrot Juice Powder

1. Preheat oven to 350 degrees F
2. Drain the chickpeas then rinse them very well with water, and thoroughly drain.
3. Once drained, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. It’s also great if the skins come off (which can help for extra crispiness).
4. Transfer the chickpeas to a mixing bowl and top with oil and salt. Mix well to combine. DO NOT add the other seasoning at this point – it can interrupt the crisping process, so wait to add until after baking.
5. Bake for a total of 45-50 minutes or until golden brown and dry/crispy to the touch, stirring or shaking the chickpeas around at the halfway point for even cooking.
6. Remove from the oven and toss with seasonings and Organic Carrot Juice Powder while still warm.

STUFFED MUSHROOMS

30 baby portabella mushrooms
1 small bunch of basil
3 large cloves of garlic
6 oz sun dried tomatoes
8 oz tub vegan cream cheese
2 tsp Organic Kale Powder
Pinch of sea salt

1. Preheat oven to 450 degrees F
2. Pop off the stems of the mushrooms so only the caps remain.
3. Take basil leaves off of stems and add them to food processor or blender. Process until basil is minced. Set aside in a bowl. Repeat the process with the sundried tomatoes, and the garlic. Add all ingredients back into food processor, add the cream cheese and Organic Kale Powder, and pulse quickly until the mixture is blended.
4. Spoon mixture into mushroom caps and place on a baking sheet with sides to prevent spills in your oven.
5. Bake for 25 minutes. Mushrooms and filling will be browned, and there will be some juice in your pan when mushrooms are done. Cool slightly before serving. Serve warm.

BEET & PUMPKIN DIP

1 15 oz can of chickpeas, drained & rinsed
½ cup pumpkin puree
3 tbsp olive oil
3 tbsp tahini
2 tbsp lemon juice
1 tbsp honey
1 tbsp chopped sage (plus some for garnish)
2 tsp Organic Beet Juice Powder
Salt & pepper to taste

Add all the ingredients (minus the sage) into a food processor and blend until smooth. Pulse in the chopped sage. Transfer the dip to a bowl, drizzle with a touch of olive oil, sprinkle with sage and enjoy!

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