This is a gorgeous healthy grazing platter that can easily be prepped ahead so that you have a healthy snack on hand when needed. Maintaining healthy snack food in your daily routine can be challenging, especially weekends. You can prepare your veggies when you have time and keep them in the fridge in sealed containers. Hummus also freezes well. Then just grab them when you are ready to plate up.
FOUR RECIPES IN ONE
1. GRAZING PLATTER
2 carrots, thinly sliced
(we’ve used purple carrots, use a mandolin to make the job easier)
1 zucchini, sliced into rounds or sticks
A bunch asparagus spears or green beans, blanched
1 apple, sliced
Half to 1 cup spinach leaves
Roasted Tomatoes (optional)
Pickled beetroot or Sauerkraut
Fresh basil leaves
1 teaspoon, black sesame seeds
1 tablespoon, pumpkin seeds
Bestow Beauty Plus Oil
Cracked black pepper
2. CREAMY HUMMUS
1-2 cloves of garlic, roughly chopped
Juice of 1 lemon
1 tin of chickpeas (reserve the liquid)
1/4 cup of tahini
1/2 teaspoon Himalayan or sea salt
1 tablespoon of Bestow Beauty Oil
Cracked black pepper
3. PICKLED BEETROOT
1 beetroot, grated
Juice of half a lemon
1 tablespoon of Apple Cider Vinegar
Himalayan or sea salt
Cracked Black Pepper
4. ROAST TOMATOES
ROAST TOMATOES RECIPE:
To roast the tomatoes preheat your oven to 200 degrees celsius. Cut about a dozen cherry tomatoes in half and place on a baking tray lined with baking paper. Drizzle with olive oil, season well with himalayan salt and black pepper then roast for 20 minutes until slightly blackening around the edges.
Blend all the hummus ingredients together until smooth. Add more of the reserved chickpea liquid if it is too thick.
Place in sealed container in the fridge to be used as directed. Can be refrigerated for up to 4 days, can also be frozen to use at a later date.
To make hummus dressing for salads just add water to quarter of a cup of hummus until it is a dressing consistency.
PICKLED BEETROOT RECIPE:
Place all the ingredients in a bowl, mix well and place in a lidded jar or container. This will keep in the fridge for several days.
CREATE YOUR HEALTHY GRAZING PLATTER:
To blanch green veggies, boil the jug, pour boiling water over the greens in a heatproof bowl, sit for one minute then strain and douse with lots of cold water to stop the cooking process. They should be a lovely bright green colour with a good crunch.