Page 4 - MidWeek East - April 5, 2023

I ’m so thrilled to start this column and share my two biggest passions in
BY MAILE ANDRUSPRICE
Heavenly Hummus, A Whisper From My Grandma
life. After more than 25 years as a registered nurse, I was struggling to figure out what my purpose was.
Here is what I learned one day when I was ‘ono for hum- mus but didn’t have garbanzo beans. I could hear my grand- ma’s voice saying “So what? Use what you have!” So, I substituted Okinawan sweet
Being in the creative zone opens you up to inspiration. This particular experience provided guidelines on how to live a meaningful and pur- poseful life. How so, you ask?
• You need clarity — do you want sweet potatoes or Okinawan sweet potatoes?
• You have optional ingre- dients — your free agency of choice and creativity.
I found it in Adam Leipzig’s TED Talk on “How to Find
Keep up with Maile An- drus-Price online at find- inggodingourmet.com.
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APRIL 5, 2023
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The Grateful Gourmet
Your Purpose in Five Min- utes.” My purpose is to con- nect people to God through food by changing the way they cook and eat, and making it a time of connection and peace.
living. I’m so grateful for the opportunity to share life les- sons taught through cooking.
potatoes and threw in some beets. Wow! It was so incred- ibly delicious!
what you want — what are you ‘ono for?
• You have a time frame to follow — bake at 350 for 30 minutes.
This column will provide delicious recipes to eat, as well as recipes for delicious
• The quality of your ingre- dients — create the quality of your outcome.
• You first need to know
•Youneedaplan—akaa recipe!
SWEET POTATO AND BEET HUMMUS
Ingredients:
• 2 Okinawan sweet potatoes, cooked and peeled
(can substitute white sweet potatoes) • 2-4 beets cooked and peeled
• 3 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon seasoned salt
• zest and juice of 1 lemon
• 1/2 -3/4 cup tahini
• 1 cup of olive oil (or 1/2 cup olive oil and 1/2 cup vege-
table broth)
Directions:
Add half of the sweet potatoes and all of the beets into a food processor. Add a 1/2 cup of olive oil, lemon zest, lemon juice, garlic, cumin, seasoned salt and tahini. Blend until smooth. Add the rest of the sweet potatoes and the other 1/2 cup of olive oil (or 1/2 cup of vegetable broth) a little at a time. Blend until smooth. Taste. Add more salt if needed. Garnish with sesame seeds or sprig of cilantro.
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