Tuesday, July 30, 2013


Another healthy-eating thing I've been trying is eating raw one day a week. It hasn't been too hard so far - smoothie for breakfast, crudites for lunch, and a salad for dinner, with fruits or nuts as snacks whenever I get hungry. I made hummus to dip the veggies in at lunch, and while it may not be technically raw, it's close enough for me.

Adapted from Fresh at Home
Yield: 2-3 servings
Print recipe

1 can chickpeas
2 cloves garlic, roasted
1 tbsp tahini
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/4 cup lemon juice
1/4 cup water
  1. In a blender, puree all ingredients.

  2. Add more water if necessary to achieve desired consistency.

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