brooke's hummus & day on a plate

This weekend I decided to get back on to the hummus bandwagon as I needed a portable picnic lunch. Mine is oil-free and garlic-free but I've included these variations in the recipe today - absolutely delicious either way!

I thought I'd also share with you my day on a plate. Here in Melbourne, Australia we are coming out of the colder winter months. Spring is just around the corner and I am craving less cooked food and more raw food again. I am also eating a very-low-to-no-sugar diet to treat Candidiasis, which means very limited fruit options! Although my day on a plate at the moment is a window into a minimal fruit vegan diet (this is not an easy feat!), there are many substitutions that can be made so that I'm eating a delectable array of nutritious food - just like in this "switcheroo" chart from Ascension Kitchen!

brooke's day on a plate

Breakfast: green smoothie or quinoa porridge with berries 

Snack: activated almonds or walnuts with pink salt

Lunch: raw salad with quinoa or raw spaghetti marinara

Snack: green vegetable juice or raw caramel fudge 

Dinner: vegetable soup or sautéed veggies with buckwheat

Dessert: chia seed pudding with coconut yoghurt 

Drink: 2-3 litres filtered water, herbal tea and kombucha between meals

So that's my day on a plate! My menu changes as the seasons change and as I listen to the needs of my body, which is what I encourage you to do too. My day on a plate may look like I spend a lot of time in the kitchen but my meals are really quick and simple. But yes, I do allocate meal preparation time into my schedule. Organisation is a the key to healthy eating and living - along with the attribute of flexibility! After all, your good health provides a good foundation for living your best life… and enjoying the life you are living. 

brooke's hummus

400g can of chickpeas, drained & rinsed
1 cup filtered water
1/4 cup tahini 
1 tsp ground cumin
1 tsp paprika
1 tsp sea salt or pink salt
juice of a lemon
3 Tbsp cold-pressed olive oil - optional
1 garlic clove - optional
paprika, for garnish

Combine all ingredients in a high powered blender or food processor until smooth and creamy. Note: only use 3/4 cup filtered water if you add the olive oil. Add more or less water and tahini for desired consistency. Serve with vegetable crudités. Bon appetit!

Quote for the Road…