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T Always remember to kiss the cook: Hanna something for you to eat, whether a simple sandwich or the most exquisite holiday dinner, do not forget to thank them. The best thing one can do for the cook in our lives is acknowledge them and understand what they have done for you is important -- after all food is our fuel. Never forget to kiss the cook. The following is one of my favorite fall recipes. It is always a hit, especially with children. You can use the roasted vegetables as a side dish, and use what's left over for the hummus. To simplify this recipe use store bought hummus that doesn't contain additional additives. Roasted Root Vegetable Hummus Ingredients: · one small sweet potato, one medium parsnip and one medium carrot -- all peeled and coarsely chopped · one small onion, cut into small wedges · three cloves of garlic, peeled · one tablespoon of olive oil · salt and black pepper · one 16-ounce (454 gram) can of garbanzo beans (chick peas), rinsed and drained · quarter cups of Tahini (sesame seed paste) or peanut butter; lemon juice; and olive oil · one teaspoon of ground cumin Preheat oven to 425 F . Place sweet potato, parsnip, carrot, onion, and garlic in a baking pan. Drizzle with one tablespoon of olive oil and sprinkle with salt and black pepper. Roast for 25 minutes or until tender and lightly brown. Let cool. In a food processor, combine roasted vegetables, chick peas, Tahini, lemon juice, cumin and a third of a cup of olive oil. Cover and process until smooth. Add additional olive oil if needed to make a smooth paste and up to six tablespoons of water to thin to desired consistency. Spoon the hummus into a serving dish. Cover with plastic wrap and let chill for at least two hours and up to three days. Let it stand at room temperature for 30 minutes prior to serving. Serve with toasted pita, tortillas, bread sticks, or crudités (carrots, broccoli, or cauliflower). -- Julia Hanna, HealthyFam founder 11 | Friday, October 4, 2013 | OAKVILLE BEAVER | www.insideHALTON.com he other day I caught myself thinking about family and in particular my Nonna, and all of the great contributions she made towards the family. One of the strongest memories I have of her is in the kitchen lovingly preparing a delicious meal for her family to enjoy. I started to think about all the meals she had made over her "cooking career" and came to realize she must have made an astronomical amount of meals. Doing the math, if my grandmother had made an average of two meals a day over the 25 years she spent in the kitchen cooking for the family, it would total of 18,250 meals. Think about that -- more than 18,000 meals prepared by one woman in the course of her lifetime. This feat has been accomplished by many other women. Many of whom cook so they could feed and nurture us without any thought of being compensated. I am quite certain we did not thank my Nonna 18,250 times. Understanding what I know now about the challenges of preparing a meal for your family, day after day, I wish we had -- every time. We certainly live in a different era than the one my Nonna did during her cooking career, which started in the 50's. Today , the act of preparing a meal can be done in a fraction of the time with convenient foods and pre-packaged products. Within minutes we can feed ourselves and our families. But we should never forget the importance and pleasure of a home cooked meal. So, when someone takes the time to prepare Shhhh... 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