Need an idea for an appetizer for NYE? This lemon hummus recipe is extremely refreshing and pairing with raw vegetables will only help you start 2015 in a healthy fashion. Chickpeas are packed with protein to promote satiety- keeping you full to reduce those cravings. Make sure they are always included on your pantry staple list!
1 15 oz can of chickpeas,
drained with 1 tbsp juice reserved
1 small garlic clove
Juice of 1 large lemon
Zest of 1 large lemon
1/4 cup tahini
2 tbsp olive oil
Pinch of paprika
Salt to taste
Crudite- 1 cucumber, plus any vegetables cut into sticks- celery, bell pepper, carrots, sprouts...
In a food processor, combine the chickpeas with the liquid, garlic, lemon juice, lemon zest, and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt and drizzle with olive oil. To prep veggie crudites, first slice cucumbers into discs. With a circle cookie cutter, remove seeds from the cucumber discs to form rings. Arrange veggie sticks into cucumber rings to form little bundles! Arrange on tray with hummus and enjoy!
There's nothing like nostalgic treats during this holiday season (that's why I created this recipe!) It's important to remember to recharge and fuel your body with plant-based ingredients, but there is always a way to do so in a festive fashion. These bars resemble Lara Bars- if you have time, definitely add that "fruitcake" flare.
1 cup nuts (pecans, almonds, walnuts, peanuts...)
1 cup dried pitted dates
1/4 tsp cinnamon
1/3 cup dried fruit and nuts of choice- we used apricots, crystallized ginger, and pecans
In a food processor, process the pitted dates until mixture resembles a sticky ball. Add nuts and cinnamon to food processor, and pulse until a meal forms. In a plastic wrap lined container (we used a 5X5" plastic tupperware) press mixture well until flat. Slice the dried fruit and nuts into strips and create design of choice on bars. We sliced apricots and crystallized ginger to create a flower/star design. Place bars into freezer until firm (about 30 minutes). Remove from pan, and slice into squares. Enjoy!
Makes 9 bars- 160 calories, 20g carbohydrate, and 5g protein
Have you ever tried making your own salad dressings? If not, try something new! You won't miss the bottled stuff. The dressing for this salad can also be used for a sauce for fish tacos or grilled chicken breast. Pomegranate seeds were added for antioxidants, cheery color, and a pop of sweet.
1 head romaine lettuce, chopped
1 tbsp pomegranate seeds
1 tbsp pumpkin seeds
1-2 tbsp queso fresco
1/2 medium avocado
1 cup skim milk (or plant-based milk)
1 tbsp olive oil
Juice of 1/2 lime
Salt and pepper to taste
In a blender combine avocado, skim milk, olive oil, and lime. Season with salt and pepper. Puree until combined. Set aside. Arrange salad with a large handful of chopped romaine lettuce, sprinkle of pomegranate seeds, pumpkin seeds, and queso fresco. Drizzle avocado dressing over salad and enjoy!
Makes 2 servings (with some leftover dressing for later!)