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...
I’m in love with this salad. It’s so easy and it makes a ton, so you can make it and eat it all week long (Yes!!!!).
It’s packed with healthy ingredients, and can easily be customized for your tastes. I like to think of this as a “base salad” and then I doctor it up. I’ve been adding avocado (for some healthy fat) and I think I’ll try adding some beets and goat cheese tomorrow. I think that the salad tastes better after it sits a day in the fridge.
Let’s talk a bit about the ingredients: The kale, cabbage, and brussels sprouts are cruciferous vegetables. They have sulfur-containing compounds that, when chewed and broken down, convert to isothiocyanates (ITC’s). ITC’s have anti-cancer, anti-inflammatory, and immunologic properties. So it’s very important that you slow down and chew this salad well! You want to break down the cell walls!
The quinoa, even...