During the springtime, I like to introduce foods that encourage eating a lighter diet and provide a transition from the heartier meals consumed during the winter months. Hummus with Young Living lemon essential oil invites the sun to shine and warm up the season. This delicious snack satisfies my appetite and helps me commit to eating lighter fare.
I wrote a simple poem about the pitfalls of weather-induced overeating and would like to share it with you:
I find it easy to eat light
When the weather is bright,
But when the rains pour,
It’s the cravings to watch for!
I stock up on healthy foods, so when temptation comes, I am prepared.
Raw Sprouted Hummus
- 1 zucchini (2 cups) peeled and chopped
- 1 cup sprouted garbanzo beans
- 1/4 cup cashews, soaked for 2 hours
- 1/4 cup lemon juice
- 1 clove garlic
- 1/4 cup Tahini
- 1 teaspoon Himalayan salt
- 1/4 teaspoon ground cumin
- 6 drops Young Living lemon essential oil
- Paprika, garnish
- Olive Oil, garnish
Blend the first 9 ingredients in a blender; then garnish with paprika and drizzle with olive oil. Serve with a variety of organic vegetables such as cucumbers, bell peppers, asparagus, carrots, and celery.
Copyright © 2012 Chef Mandy. If you copy this recipe, please credit Chef Mandy as the source.