It’s colorful, flavorful and contains a secret ingredient... cashews! Cashews add protein, healthy fat and fiber to keep you feeling full and satisfied. Consuming adequate fiber also helps manage and stabilize blood sugar and energy levels.

For health conscious foodies, this spread is gluten-free, vegan and delicious! You can easily make this recipe completely gluten-free by serving with gluten-free bread or crackers.

Health Benefits of Key Ingredients:

Garlic: Garlic has many health benefits; in fact it’s a super food! Garlic can help support healthy blood pressure levels, reduce cholesterol, combat allergies, boost immunity and contains cancer-fighting properties.

Bell Peppers: Did you know that the highest level of vitamin C in a bell pepper comes from the red variety? Red bell peppers are also rich in immune boosting vitamin E and vitamin B6 as well as fiber.

Cashews: Cashews contain magnesium, a nutrient that helps support healthy nervous system function. The nutrients in cashews can also support heart and bone health. Lastly, did you know that eating cashews are rich in copper, a nutrient that supports healthy skin and hair health?

Roasted Red Pepper Spread Recipe

Printable Version

theinspiredhome.com

Author

Megan Roosevelt

Published

May 18, 2015

Modified

June 25, 2018

INGREDIENTS

½ teaspoon of coconut oil
2 heads of garlic
3 sweet red bell peppers
2 tablespoons of olive oil
½ cup raw unsalted cashews
1 teaspoon of salt
1 teaspoon of black pepper
1 cup of fresh arugula
1 loaf of whole-grain bread from bakery

DIRECTIONS

For the Roasted Garlic:

Preheat the oven to 400 degrees Fahrenheit. Cut off the top of each garlic head so most of the cloves are exposed.
Place both garlic heads on a piece of tin foil and drizzle with melted coconut oil. Wrap tin foil around garlic and place on a baking sheet.
Let roast in the oven for 30-55 minutes and let cool for 10 minutes before removing garlic cloves from the garlic head “skin.”

For the Roasted Bell Peppers:

To begin, turn the broiler on your oven on high and move a rack to the upper portion of the oven.
Wash and place bell peppers directly on oven rack and let peppers roast for approximately 20 minutes, rotating occasionally. Bell peppers will be done when skins have blistered and blackened.
Next, remove bell peppers and place in a glass or ceramic bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
When peppers have cooled remove the skins, stems and seeds.

For the Roasted Red Pepper Spread:

Add roasted garlic, roasted red bell peppers, cashews, salt, pepper and 1 tablespoon of olive oil into a Cuisinart food processor and pulse until creamy.
In a bowl add arugula and 1 tablespoon of olive oil and mix together evenly.
Slice bread of choice and toast or grill. Top with Roasted Red Pepper Spread, garnish with arugula and pinch of sea salt. Enjoy!