Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

WIAW & Green Hummus

by

I’m relieved this week is more than halfway over because I’m exhausted with stress. I actually overslept my alarm this morning, I remember setting it before bed, but woke up 20 minutes past it to find it was off. Somehow I turned it off and don’t remember. Scary! Note to self: get to bed earlier tonight! Since I am under a lot of stress and really starting to feel it this week, I’m focusing on eating high raw cramming in lots of fruits and veggies.  And I remembered to get pictures of most of my eats for WIAW.


Breakfast: Green monster smoothie that disappeared on the drive into work. Hemp protein powder, Vitamineral Green, kale, carrots, sprouted lentils, ginger, frozen banana chunks, and a little stevia.

It wasn’t my best smoothie, I didn’t add enough fruit and sweetener to counter the veggies thanks to my half-awake assembly.

Lunch: Huge salad dressed with a balsamic dressing and topped with nutritional yeast and hemp seeds.

Followed by a bowl of popcorn seasoned with garlic olive oil and a little sea salt. A salty comfort snack for me.

Snack: Huge Asian pear that I was again too busy at work to snap a picture of.

Dinner: I had a jar of soaking chickpeas to use up in the fridge and decided to try a new hummus recipe. It’s not too different from a traditional recipe, but keeps my theme of cramming in more veggies this week.

 

Green Garlic Hummus

  • 1 cup dried garbanzo beans, soaked over night and simmered for 20 minutes or until soft. (Or a can of garbanzo beans)
  • 1 cup of packed fresh spinach
  • 1 cup of chopped zucchini
  • 1/4 cup tahini
  • 2 cloves of garlic
  • juice of 1/2 lemon
  • 2 tbsp. of olive oil
  • 1/4 tsp. of salt

Place all ingredients into a food processor and pulse into a smooth texture. Makes 4 servings.

 

It kind of looks like something Shrek might produce, but it tastes much better!

Then I decided to get artsy with a cucumber and a peeler making ribbons. Call it stress-related insanity if you will.

I lined up a bunch of the ribbons and layered the hummus, chopped tomato, and sprouted lentils for  little wraps.

Cucumber ribbons actually make strong wrappers that hold together nicely, much better than I thought they would have.

The wraps weren’t as messy to eat as they look because the hummus has a thick, paste-like texture that does not run. And they look much fancier and difficult to assemble than they were, a plus with me.

Comments

  1. Ive been eating green hummus all week! its from some local raleigh deli/shop that ships to a farmers market here and omgggg soooo goood! prob 100x cheaper to make at home so i’m def trying yours next instead of blowing 5 bucks on a teeny tub!

    and the cucumbers? looooove it!

    • Thanks, veggie based hummus are really tasty, I recently tried a recipe from Choosing Raw that was based of zucchini and broccoli and it was great.

Trackbacks