These veggies pair perfectly with my homemade dips and go over well when entertaining guests. Eating raw foods before cooked foods is also optimal for digestion. For example, starting with a crudite platter like this and then following it up with cooked quinoa and/or a vegetable dish digests well.
A little tip for the hummus: I find when soaking beans and making them homemade they digest so much better than eating them from a can.
Ingredients (All Organic)
- Broccoli
- Red pepper
- Orange peppers
- Yellow peppers
- Celery
- Zucchini
- Rainbow baby carrots
- Spinach
- 1/2 small garlic clove
- 1/4 lemon
- Chickpeas
- Chickpea juice
- Organic olive oil
- Sea salt
- For guacamole:
- 2 ripe avocados
- 1 medium ripe tomato
- 3 tbsp of diced red onions
- ½ lime
- 1 tsp of sea salt
Process
- Hummus dip: ¼ cup organic olive oil, 1 ½ cup homemade chickpeas with ¼ cup chickpea juice from making the chickpeas, ½ tablespoon of sea salt, ⅓ cup of spinach, ⅓ cup of chopped red pepper, ½ small garlic clove, ¼ lemon squeezed.
- Place ingredients in blender, blend until smooth. (Click Here) for blender.
- Chop all veggies and place around hummus dip.
- Guacamole: mash all ingredients with a fork and serve
