(Granted, some of the fruits pictured here are out of season. We recommend using local and seasonal fruits!)
1 ½ cups cooked garbanzo beans*
1/2 cup finely chopped celery
2 tablespoons chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 teaspoon kelp granules
Fresh ground black pepper to taste
Pulse the garbanzo beans in the bowl of a food processor until coarsely chopped. Transfer to a medium bowl and add, celery, red onion, dill, lemon juice and kelp granules. Stir until well combined. Season with pepper and chill until ready to serve. Serve in gluten-free or whole grains wraps.
- You can also substitute tuna for the garbanzo beans
Fall Fruit Skewers with Cashew Cream
1-2 cups grapes
1 cup cashews
½ cup dates
1 teaspoon cinnamon
¼ teaspoon sea salt
Soak cashews and dates in water for 5-6 hours. Drain and reserve soaking liquid. In a food processor or blender process cashews, dates, cinnamon, and sea salt until smooth, adding soaking water as needed to reach consistency. Cut apples and pears into 1 inch cubes. Thread the apples, pears, and grapes alternately on wooden skewer. Serve with cashew cream.
1 cucumber, cut into strips
1 red bell pepper, cut julienne
1 carrot, cut julienne
Handful of spinach or mixed greens
½ cup hummus
2-3 nori sheets*
Spread ¼ cup of hummus on a nori sheet. Layer the vegetables evenly on top. Roll the nori sheet up. Cut with a sharp knife to serve.
*You may also use gluten-free or whole grain wraps.
For more recipes, tips and answers to your questions, email holistic nutritionist Brittany Sandoval: firstname.lastname@example.org. Or call Root Whole Body at: 503.288.7668 to make an appointment.