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DELICIOUSLY RAW SUMMER SQUASH HUMMUS

July 23, 2015

 

Day 2 of my raw food cleanse and I slept like a baby. In fact, I slept in till noon (which felt fantastic, thank you!) so I skipped breakfast and went straight for lunch. 

 

The key to raw hummus is switching the chickpeas out for summer squash. This is great for those who don’t easily digest legumes and it also drastically reduces the calorie content. The best part is you really wouldn’t know it isn’t a chickpea-based hummus unless you were told. I love how it has a looser texture too due to the moisture in the squash, making it easier to use as a dip– no broken off chips!

 

The Mediterranean Avocado Wrap below looks…’too healthy to taste good’…I am aware. But, it really was a superb combo of flavors! The flatbread I used had a lot of sweetness to it, so if you are going with the chard leaves, I recommend adding a diced up date to balance the acidic and savory flavors.

 

Here is my detox meal plan for day 2:

 

Breakfast: skipped, but had some lemon water first thing

Lunch: A Mediterranean Avocado Wrap with extra sprouts

Snack: 2 cups red grapes

Dinner: A Sunny Curry Crunch Bliss Bowl without the quinoa, and add some pumpkin seeds

After dinner: 2 scoops of sun warrior protein with almond milk, (it’s like chocolate milk) 

For a workout, I’ll just do some upper body weights because my legs are killing me from yesterday’s run. I like to do interval sprints when I run so it’s not just a long monotonous slog, and it leads to very sore muscles!

 

Ok, back to the food, here is the hummus recipe and sandwich/wrap recipe:

 

Deliciously Raw Summer Squash Hummus

 

makes about 1.5 cups

 

2 summer squash (either yellow crookneck squash or zucchini)

4 cloves of garlic

6 tbs tahini

1/4 cup lemon juice

a big pinch each of coriander, cayenne, and cumin

salt to taste

a dash of Paprika, cold pressed olive oil, and 1 sprig of parsley for garnish

 

Peel the squash and chop into chunks, removing the stem. Combine everything in a food processor or blender and blend until smooth.

 

Taste and see if you want to add more spices, I like a lot of cayenne and coriander, but just that initial sprinkle of cumin is enough for me.

 

Sprinkle the top with paprika, drizzle with the oil, and add some fresh chopped parsley on top.

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