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Avocado Hummus Delight

16 Aug

I took a seven week Sabbatical and I’m back! My grandson weighted in at 10 pounds and 9 ounces at birth…I know you are thinking wow! He’s very handsome and big for his age, but of course I’m the grandmother so what did you expect I would say.

I got up this morning to do my Trader Joe and Spouts run for the next few days.  It has been 103° degrees several days running and preparing raw food is my utmost intent for quick and easy which means many trips to the grocers for fresh. I wanted a twist to my usual veggie salad lunch during these high temperature days. I’m not too keen on bread but my taste buds were screaming sandwich please… As I sat down to eat this fresh opened face sandwich I knew it was a perfect post for Taster Testers Duo.  It’s clean and simple and I hope you enjoy the simplicity.

Avocado Hummus Delight  

1- Toufayan Smart  Bagel

2 TBSP roasted Pine Nut Hummus

1 small avocado

2 cups organic Spring green salad mix (cut into bite sizes)

1/4 cup vine ripen super cherry tomatoes (chopped)

2 TBSP red onion (diced)

1 TBSP buttermilk ranch dressing

Cayenne pepper (dash)

In a bowl toss the fresh green salad mix, cherry tomatoes, red onions, dressing, and cayenne pepper. Toast one bagel lightly.  Spread hummus on toasted bagel.  Layer slices of avocado onto the bagel. Top the bagel with salad mixture.  Yields one serving.

Sweet & Spicy Beet Spinach Salad

1 Jun

I fell deeply in love with the taste of beets a few years ago with one sip of raw beet and apple juice that I savored to the last drop. I eat them raw, roasted, steamed, and juiced. I wondered why I hadn’t eaten beets as a child as I recall there was usually always one jar of Del Monte’s in the fridge.  OMG, could it be mom was in love too and she wasn’t willing to share that jar with dad or eight children.  It was her private affair…I truly get it!

Beets are available year-round, but I heard that the best time to buy them is June through October, when they are at their most tender stage.  With that in mind let’s go for the sweet and spicy!

 

Sweet & Spicy Beet Spinach Salad

2 large red beets

1 large golden beet

2 cups small tender baby spinach leaves from a fresh bunch of spinach

2 Tbsp olive oil

2 tsp balsamic vinegar

1 tsp agave sweetener

1/8 tsp ground allspice

Roast whole beets at 425 degrees about 60 minutes or until a knife can pass through the center of the beet.  Cool beets. Peel and dice into bit size cubes.

In a bowl, combine olive oil, vinegar, agave, and ground allspice. Add diced beets to dressing and mix gently.

Break tender baby spinach into smaller pieces and toss with the beets and dressing.  Chill and serve. Yields 4-6 servings.

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