Za’atar Lamb Meatballs with Roasted Sweet Potatoes and Lemony Tahini Dressing

Meatballs are such a versatile way to build meals for the week. Alongside roasted potatoes, or veggies, with pasta, salad, or even as a base for wraps and pita sandwiches, meatballs round out simple weekly staples. I make mine with lamb and the lovely blend of spices known as ‘za’atar’ in the Mediterranean and Middle East.

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Herb-Roasted Eggplant and Tomatoes

Herb-Roasting is a great way to enjoy vegetables. Chopped, raw veggies don’t often have a lot of flavor and can be difficult to digest. In Ayurveda, well-cooked food - especially vegetables - resonate best with your digestive system. Try applying this recipe to your favorite veggies. I like eggplant and tomatoes, but the herbs and roasting process can be applied to squashes, peppers, cauliflower, onion, carrot, etc.

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Masala Chai Smoothie

This smoothie bowl is a cozy blend of aromatic, warming flavors like vanilla, cashew, pear, and of course, chai. This smoothie is as good served cool as it is warmed up. That’s right, you can warm up any smoothie. In fall and winter, I rarely have smoothies, but if I do, I warm them up. It’s a good way to stay aligned with the season and it inspires me to be creative with warmth-evoking smoothie flavors. 

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Beetroot Hummus

Hummus! It’s an appetizer spread staple great with crudité, crackers, breads, roasted veggies, etc. To spice up my typical hummus recipe, I add beets, which provide brilliant color, earthy taste, and additional nutrients. It’s easy to pick up ready-made hummus just about anywhere these days, but try making it at home. You’ll be impressed with the upgrade in taste and it makes an excellent dish to share with friends.

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