December 28, 2017
Collard Green salad with creamy homemade hummus sauce. My salad of the week. Easy to make, full of nutrients and absolutely delicious.
This dish is complete with protein, fiber, carbohydrates, healthy fat, healing herbs and a wide range of vegetables giving you diversity in your nutrients.
AND, because it is raw, it will keep you full longer.
3-4 collard green leaves and stems cleaned and chopped
10 string beans, cleaned and cut
1/2 apple, your favorite, cut to bite size pieces
1 small carrot, shredded with potato peeler
1 stem, celery chopped
3 large stems of broccoli head
1/4 cup cooked or dried cranberry
1/4 cup of chopped zucchini
1 cup of sprouts
2 cups dried garbanzo beans
4 cups water
1 clove garlic
1 teaspoon salt
pinch of cayenne pepper
1 heaping tablespoon of tahini or almond butter
2 tbls of olive oil
Cook beans in pressure cooker with water for 35mins., until bean is soft.
Let cool and place in blender with remainder of ingredients and blend well.
Place 2 tablespoons of hummus on salad.
Salad makes 2 servings.
Hummus makes 4-6 servings.
Alternative to homemade hummus:
2 cans of organic garbanzo beans, blended with all other hummus ingredients.
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