A Tasty Twist On Hummus
When I hear “raw vegan” my first thought is not “oh, how delicious”. (I know that makes me a bad health coach, right?) But this recipe might change all that.
I absolutely love this “hummus”. In fact, it’s quite addicting. But not to fret, it’s very good for you. It’s made with raw cashews, which even though they’re high in fat, it’s monounsaturated -the good kind of fat. It also contains curry powder, high in turmeric, which decreases inflammation. This is totally made for celery sticks. It’s a great snack to have mid-afternoon, when you just need to “crunch”.
1 cup of raw Cashews (soaked overnight)*
1 cup of raw Sunflower Seeds (soaked overnight)*
2 cloves Garlic
1⁄2 cup Raisins
1⁄2 T Cumin Powder
1⁄2 T Curry Powder
1⁄2 T Sea Salt
1⁄4 t ground cayenne pepper...
Come about 4:00, I need a snack. It needs to have crunch, and if there’s the right balance of sweet and salty, you’ve got my attention. Unfortunately, most snacks that fit this bill are not the best for you. (BBQ Potato chips anyone?) These almonds totally hit the spot. They’re sweet and salty with definite crunch. They’re really easy to make, and they’ll keep for about 2 weeks (although they never last that long at my house!)
1 Cup Raw Almonds
1 T Maple Syrup
Dash Himalayan Pink Sea Salt
Sprinkle Dried Rosemary (Optional)
Preheat oven to 350 F.
Add the almonds and maple syrup to a bowl and stir until the almonds are covered with the syrup. Spread onto a cookie sheet lined with parchment paper. Sprinkle with Himalayan pink sea salt and the rosemary (if using). Bake for 7-10 minutes, you should be able to smell the almonds. Let cool.