Heart Healthy Recipees

Ingredients:

• 2 sweet potatoes
• 2 avocados, thinly sliced
• 1/2 cup walnuts, diced
• 1 ½ teaspoon red pepper flakes, plus more if desired
• 4 teaspoons extra-virgin olive oil
• 3/4 teaspoon flaky salt

Preparation:

1. Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
2. For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
3. For oven preparation, preheat your oven to 180° C. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
4. When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.

Ingredients:

• 1 cup California walnuts, toasted
• 450 g jar roasted red peppers
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 2 teaspoons paprika
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt, or to taste
• Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)

Preparation:

1.  Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
2. Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
3. Add to the food processor with remaining ingredients and purée until smooth.
4. Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.

NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.