I honestly just really miss eating hummus. I could eat hummus for weeks on end without getting bored of it and not being able to eat it right now is killing me! Until now that is, now that I’ve created a substitute for my lonely carrots and celery stalks.
- 1 1/2 cups Cauliflower
- 1/2 cup Almonds
- 2 tbsp Olive Oil
- 2-3 cloves Garlic
- 1/2 Avocado
- 1/2 Lemon
- a food processor
What to do:
- First, roast the cauliflower in the oven for about 30 minutes at 400 degrees.
- While that is roasting grind the almonds in the food processor until they are smooth in consistency, this takes about 10 minutes. The stage in between crushed almonds and almond butter.
- Once the cauliflower is finished and feels soft, add it to the food processor with the garlic, squeezed lemon juice, and olive oil and mix until it’s at a dip consistency.
- Lastly, add the avocado and mix again until the dip is creamy and smooth.
- This can be eaten with carrots, celery, pita bread, crackers, or if you want to add more olive oil and a bit of vinegar can be tossed on a salad!
This is free of all the regular culprits- egg, gluten, dairy, soy, sugar and grains!
I am a Certified Holistic Nutritionist, CHN™ and have a transcript in Iridology from the Canadian Institute of Iridology. I achieved my diploma with honors in holistic nutrition at the Canadian School of Natural Nutrition in Calgary, Alberta. My vast knowledge of supplementation has been acquired from working in naturopathic clinics, health food stores and ongoing education through webinars, books and podcasts. It is important to me to have up to date information on the newest nutritional research and popular diets. I have also completed my 200hr yoga teacher training in Brazil in 2013 with Define Yoga.