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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


  1. 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.
  2. Place ingredients in blender, blend until smooth.
  3. Chop all veggies and place around hummus dip.
  4. Guacamole: mash all ingredients with a fork and serve

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