Health Fair Recipes

Looking for a fresh healthy lunch to make ahead and snack on all week? The students at Bluffton University's health fair provided a few recipes that work perfectly.

Sweet Potato Hummus

4 cups cooked and mashed sweet potatoes
1/4 cup tahini (store bought, or homemade)
1/4 cup lime juice
2 garlic cloves, minced
2 tsp ground cumin
1/4 tsp cayenne pepper (optional)
salt and pepper to taste

To cook the sweet potatoes, bring a pot of water to boil, while waiting for the water to boil, peel and chop the potatoes into large chunks.

Let simmer for 7-10 min, or until flesh is tender when pricked with a fork. Drain, mash and allow to cool. In a large bowl, combine mashed sweet potatoes, tahini, lime juice, garlic, cumin, and cayenne, mix well and season with salt and pepper to taste.

Serve with fresh vegetables, crackers or bread

Bell Pepper, Cucumber, and Chickpea Salad
Serves 6-8
1/4 cup fresh lime juice
1 T red wine vinegar
1/2 cup olive oil
1 T chopped fresh parsley
2 T chopped fresh mint
2 T chopped fresh cilantro
2 T chopped red onion
1 jalapeno, stemmed, seeded, and finely chopped
1 tsp tsp coarse salt
Freshly ground black pepper, to taste
1 15.5 ounce can chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 cucumber, peeled, seeded, chopped

In a large bowl, whisk together wet ingredients until emulsified. Toss in remaining ingredients and allow to marinate in the fridge before serving.