Revitalizing Raw Lunch Bowl with Hummus

Happy 2018 everyone!

After spending the last few weeks eating and socialising it’s time to re-set with a calming, tasty bowl of goodness. I’m talking my Revitalizing Raw Lunch Bowl with Hummus.

This simple and delicious bowl of food makes not only my tummy happy but my brain as well. Because even though I love to create and cook tasty dishes sometimes I simply cannot muster the brain power!

If you had told me 18 months ago I’d be munching on a bowl of raw veggies and calling it lunch I would’ve given you the king of all eye rolls.

Okay, so technically it’s not completely raw as the broccoli is steamed and the pine nuts toasted, but it’s delicious and requires zero thought to throw together.

Growing up, most of our veggies were cooked – I’m talking in the microwave. In my Mum’s defense, it was the nineties and the microwave was the kitchen gadget. It’s because of this that I naively assumed veggies had to be cooked, kind of like chicken. It wasn’t until the kid decided he would only eat his veggies raw that I realised:

a) most veggies can be eaten raw and,

b) they’re really yummy this way.

The fact that this is also a great way to get mega nutrients out of my veg is a bonus.

At this time of year we’re all being bombarded with “New Year’s Resolution” this, and “Detox” that but I’m here to let you know that’s not my jam.

As I get older I have learned to embrace the fact that I am slightly neurotic. Strict eating rules just don’t fit my personality. I need to feel like it’s all easy breezy or I’m left feeling resentful and stressed out. Sometimes, leading me to binge on whatever food I’ve told myself is the enemy.

I eat my Revitalizing Raw bowl not because I should or to detox but because it’s yummy and makes my body happy. Hit me up in the comments with your raw veggie bowl ideas.

Revitalizing Raw Lunch Bowl with Hummus

Serves 1

1/2 cup broccoli florets (steamed)

1/2 cup baby spinach

4-5 carrot sticks (skin on)

small handful of raw green beans

1 Tbs homemade hummus

sprinkle of pine nuts (toasted)

1/2 tsp of sweet paprika (optional)

Method:

I used broccoli from the fridge that I’d made for dinner the night before. Steamed broccoli lasts in the fridge for around 3-4 days and it’s great to have on hand to throw into salads. I like to steam my broccoli on the stove. I use the steamer that sits on my regular pots. You simply cut your broccoli into bite-size pieces and steam for no more that two minutes. You want the broccoli to still have a little crunch.
Thoroughly wash and dry all other veggies.
If you don’t have any homemade hummus in the fridge ready to go, follow the link above to my favorite hummus recipe.
To toast your pine nuts, grab a small dry pan (no oil) and gently heat on the stove. Put your pine nuts in the pan and let them cook until they turn golden. Make sure you shuffle the pine nuts around a little as they cook so they don’t burn on one side.
Arrange the veggies in a bowl however you like. Dollop your tablespoon of hummus in the center followed by the sprinkle of toasted pine nuts. Finish with a pinch of sweet paprika on top of the hummus if you like.

On a super personal note:

After 16 years of mischief, love, and laughs, yesterday my best friend Zen left us for the dog beach in the sky.