gluten free, goji berries, hummus, kale, lemon, nuts, vegan
Raw Hummus- serves 8, 1/2 c. portions
2 c. raw sunflower seeds, soaked overnight, drain
2/3 c. raw tahini
2/3 c. olive oil
4 garlic cloves, minced
3-4 lemons, zest and juiced (you want to taste the lemon)
1 tsp. salt, more if needed to taste
fresh ground pepper, to taste
fresh chopped tomatoes
chopped fresh onion, white or purple
oil cured olives, chopped (I buy mine at Tony Caputo’s)
Fresh collard green leaves, kale leaves, cabbage leaves or romaine leaves
1. Place the soaked, drained sunflower seeds in the food processor along with the raw tahini, garlic, zest and juice of lemons. Turn on and begin to process, drizzle in the olive oil while the motor is running.
2. Stop, scrape down sides add salt and pepper and process again. Taste for seasoning. Add more salt and pepper if needed and or more fresh lemon juice.
3. Store in an airtight container until ready to serve. Top with fresh tomatoes, chopped onion and oil cured olives. Serve with fresh collard greens, kale leaves, cabbage leaves or romaine leaves.
There is a place here in town called Omar’s Rawtopia, it is the only raw restaurant in Salt Lake. When you eat at Omar’s you know the food is of the highest quality and the preparation is nothing short of a labor of love. His hummus plate is one of my favorite dishes, and even though I love going to Omar’s it is much more cost-effective for me to recreate this dish at home. This raw hummus wrapped in collards is what Master William and I have had for lunch for the last two weeks, the temperature outside has been in the high 90’s! To hot to eat anything but raw food! The contrast of the sweet tomatoes with the salty olives and raw onions mixed with the creamy raw humus all wrapped up in a collard green is like heaven in your mouth. This dish is light and you don’t feel bogged down after eating it, it is perfect for this hot weather and even though Omar does it better, my version is a compliment to him and his wonderful place. ENJOY!
Goji Berry Lemonade- serves 2
4 T. dried goji berries (I buy mine in the bulk section of Whole Foods)
3 c. water, divided
1 inch fresh ginger, peeled
1/4-1/2 c. fresh mint leaves
juice of one lemon
stevia and honey to taste
2 mason or kerr jars with lids (I use the pint size)
1. Place 2 T. goji berries in each jar, pour 1 1/2 c. water into each jar. Place the lid on the jars and put in the fridge for 1 hour or overnight.
2. Pour the contents of each jar (goji berries and water) into a blender, throw in fresh peeled ginger, fresh mint leaves, 20 drops of stevia and tsp. raw honey and the juice of one lemon. Turn the blender on high and process for 1 minute.
3. I like the strain mine through fine mesh strainer but you don’t have to. Press all the liquid through the strainer. Pour the mixture between the two jars and serve immediately with a fresh slice of lemon.
I found this recipe month’s ago on one of my favorite blog’s, My New Roots, and have been waiting for the right time to make it. Well, considering that everyday for the last two weeks the temp outside nearly got to 100 degrees NOW was the perfect time to try out the Goji berry lemonade. This drink is so refreshing, the fresh mint cools you off, the ginger is the perfect amount of spice, the tang of the lemon and the sweetness of the goji berries and honey make this the perfect summer mocktail. I think we have had one everyday for the last two weeks! I even made it to take to one of our out-door concerts last Monday night at Red Butte Gardens. This yummy drink goes perfect with anything but has been perfect with my Raw Hummus. ENJOY!
In an effort to spend more time out doors this summer and spend precious time with family and friends (which is important for our health) I might lay off this part on a few post . What I will say is that summer time is the perfect time to add more raw food to your diet, they are lighter, your body needs those enzymes and everything is at its peak- why not enjoy food in its natural state. Trust me you body will thank me and your skin will glow. Happy Summer Y’All!