During the delightful days of denim jackets, daffodils, and the dance of first robins in search of worms, nothing beats a big plate of steamed veggies, dressed with a simple sauce. And that sauce ought to incorporate the freshness of herbs, the brightness of lemon, and a touch of silk via some healthy fat.
This here hummus was great with roast sweet potatoes and steamed broccoli the night I made it, but it also makes a great fresh dip for crudité, or can be used as a spread on toast. The fresh taste of the peas really shines, so if you are not a fan of these guys...just add more garlic and enjoy the green goodness!
Afke Zonderland is the enthusiastic chef behind Foods Alive. She has a passion for gourmet vegetarian food and lives an abundant and healthy lifestyle in Okanagan, British Columbia. When she's not busy in the kitchen, you can find her biking the Rocky Mountain trails in the summer or skiing the same snow-covered trails in the winter. Foods Alive products are hand-made in a second kitchen in Afke's home on a small acreage in the North Okanagan.
For those interested in trying raw foods at home or those who are already practitioners and seeking new menu ideas, here are three recipes to try. The...