Usually when I make hummus, I prepare it in bulk so that it’ll last me through a few days. During that time, I like to use it in different ways so I don’t get bored. Large green leaves make for the perfect wraps. Today, I paired yesterday’s beet hummus with julienned carrots and cucumber and chopped tomato, parsley and scallions.
No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:
– White Bean Hummus
– Roasted Red Pepper Hummus
– Roasted Garlic and Sun-Dried Tomato Hummus
…or use a no-fuss store-bought version.
Assemble the fixin’s.
Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.
P.S. I swear I have two hands.
Slice diagonally for a lovely presentation. Then eat.
Enjoy as a snack, lunch or an appetizer.
To mark the first day of Spring, I wanted a thirst-quenching smoothie that would keep me full for a few hours before lunch. Enter the smoothie:
Grapefruit: is high in enzymes that burn fat, has a high water content, helps shed pounds, prevents arthritis, works as an antiseptic, lowers cholesterol levels, prevents cancer with its antioxidant compound naringenin, treats cold and fever, dissolves gallstones, boosts immunity, promotes better digestion, and contributes to healthy and smooth skin.
While banana is an ideal base for all fruit and veggie smoothies because it adds an element of creaminess, it can be a bit bloating and sugar-heavy. It’s always a challenge to make a smoothie without the crutch of the banana, so keeping things simple, as I do, I simply pulled together two cucumbers, one apple, and one grapefruit, blended them together, added a few drops of liquid stevia (everyone should have this on hand—such a lifesaver!) to cut the grapefruit’s bitterness, and then had me a delightful start to a sunny day.
Yeah yeah yeah…the color. I know. Slurp it away!
Enough fruit sugar to get me through the morning and feeling awake and ready to conquer the day!