Move over unhealthy hors d'oeuvres, there are new stars in town. In these, some of her most requested recipes, Elizabeth shows you how to make 3 healthy, delicious appetizer options that will become your new go-to's to bring to the party. They each make wonderful snacks, too. Make extras - you're going to need them.

CRUNCHY SPICED CHICKPEAS

Makes: 1 cup

Ingredients

(use organic ingredients where possible)

• 1 x 15 oz can chickpeas (garbanzo beans), no salt added
• 2 tsp extra virgin olive oil
• 1½ tsp sea salt;
• 1 tsp maple syrup
• ½ tsp paprika
• ½ tsp ground cumin
• ¼ tsp cayenne (more or less, to taste)
• ¼ tsp cinnamon

Directions

1. Preheat oven to 400°F (200°C).
2. Drain and rinse chickpeas, then lay them out on a few sheets of paper towel. Gently roll them in the paper towel to remove any excess moisture, then let them sit for about 10 minutes to dry out.
3. In a small mixing bowl, combine olive oil, salt, maple syrup, paprika, cumin, cinnamon, and cayenne (if using). Whisk together until well combined.
4. Add the chickpeas to the seasoning mix and toss until they are well-coated.
5. Spread seasoned chickpeas evenly on a baking sheet and bake for 20 to 30 minutes, or until they are crispy and golden brown.

GOAT CHEESE STUFFED DATES

Makes: 24 bites

Ingredients

(use organic ingredients where possible)

• 12 medjool dates
• 4oz soft goat cheese (chevre)
• 24 raw unsalted almonds

Directions

1. Preheat the oven to 350°F (175°C). Slice each date in half, lengthwise, and remove the pit and stem.
2. Set out a 9x13" baking sheet. Fill each date with about ½ teaspoon of goat cheese and press one almond into each.
3. Bake in the oven for approximately 10 minutes, to warm through.
4. Finish by drizzling the stuffed dates with a good quality, aged balsamic vinegar.
5. If your vinegar is thin, reduce it in a saucepan over medium to high heat for 10-15 minutes. Let cool before drizzling.
6. Serve at room temperature or slightly warmed.

ROSEMARY & THYME ALMOND MEAL CRACKERS

Yield: About 50 crackers

Ingredients

(use organic ingredients where possible)

• 1½ cups blanched almond flour
• 2 tbsp ground flaxseed
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• ½ tsp fine sea salt
• ⅛ tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1 free-range egg
• 2 tsp purified water

Directions

1. Preheat the oven to 350°F (175°C).
2. Remove rosemary and thyme needles from the sprigs, and mince well.
3. Combine egg, olive oil, and water in a medium mixing bowl. Whisk together with a fork.
4. Combine almond flour, flax seed, sea salt and pepper and gently stir.
5. Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
6. Form the dough into a rough ball and place between two sheets of parchment paper, then gently roll out to approximately ⅛ inch thickness.
7. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet. While still on the parchment, cut the dough into 2-inch squares, but do not separate them.
8. Transfer the sheet of parchment onto a baking sheet, and bake 12 to 15 minutes until lightly golden around the edges.
9. Let cool at least 15 minutes before breaking up and serving. Store in the refrigerator up to one week, or at room temperature up to two days.