I’ll admit that I find the food blogs where people post photos of everything they eat oddly fascinating. I would love to do that but I just never remember until after I am done eating. This lunch, however, looked so pretty that I took a photo and am now sharing it with you.
My lunches often look like this- a mix of the good things I have been whipping up in my kitchen in the week. It’s also a great way to serve lunch for guests- they just take what they want, relieves the need to make a whole big meal and everyone feels light, nourished and satisfied after. So what do we have here?
- Raw kale (though of course you could also bake up a batch of kale chips)
- Carrot Sticks
- Chickpea Hummus (recipe below)
- Parsley Pesto
- Roasted Red Pepper Pesto
Horseradish (one of my absolute favourite foods- odd I know)
- Brown Rice Tortilla Chip Chips
Here is my recipe for Traditional Hummus
Mix and Match Lunch – Traditional Hummus
Prep Time: 3 minutes
Cook Time: None
Keywords: food processor appetizer condiment snack side lunch dairy-free gluten-free nut-free soy-free vegetarian vegan chickpeas Mediterranean whole food
Ingredients (1 1/2 cups)
- 1 can organic chickpeas
- 1/4 cup tahini or olive oil (or blend of olive oil and flax oil)
- 1/2 – 1 tsp celtic sea salt or Himalayan rock salt
- 1 1/2 tsp ground cumin
- 1/2 clove mashed garlic
- 1 inch fresh ginger root, grated
- 1/4 cup fresh lemon juice
- pinch of cayenne
Process all ingredients in food processor or hand held blender.
If consistency is too thick, add some water.
If serving as a dip- pour some olive oil on top and sprinkle with some paprika, cumin and chopped parsley.