Page 6 - MidWeek Leeward - April 5, 2023

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APRIL 5, 2023
I’m so thrilled to start this column and share my two biggest passions in life. After more than 25 years as a registered nurse, I was struggling to figure out what my purpose was. I found it in Adam Leipzig’s TED Talk on “How to Find Your Purpose in Five Minutes.” My purpose is to connect people to God through food, by changing the way they cook and eat, and by making it a time of connection and peace.
The Grateful Gourmet
BY MAILE ANDRUSPRICE
Heavenly Hummus, A Whisper From My Grandma
SWEET POTATO AND BEET HUMMUS
This column will provide delicious recipes to eat, as well as recipes for delicious living. I’ m so grateful for the opportunity to share life les- sons taught through cooking.
• You first need to know what you want — what are you ‘ono for?
Here is what I learned
• You need clarity — do you want sweet potatoes or Okinawan sweet potatoes?
one day when I was ‘ono for hummus but didn’t have garbanzo beans.
• The quality of your in- gredients — create the qual- ity of your outcome.
I could hear my grandma’s voice saying, “So what? Use what you have!”
•Youneedaplan—aka a recipe!
So, I substituted Oki- nawan sweet potatoes and threw in some beets. Wow! It was so incredibly delicious!
• You have a time frame to follow — (e.g. bake at 350 for 30 minutes).
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
Directions:
• 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
vegetable broth)
Being in the creative zone opens you up to inspiration. This particular experience provided guidelines on how to live a meaningful and purposeful life. How so, you ask?
• You have optional ingre- dients — your free agency of choice and creativity.
Keep up with Maile An- drus-Price at findinggodin- gourmet.com.
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 pota- toes and the other 1/2 cup of olive oil (or 1/2 cup of vegetable broth) a little at a time. Blend until smooth.
PHOTO COURTESY MAILE ANDRUSPRICE
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