Hi again! Laura here – the CLF’s in-house Holistic Nutritionist and Marketing and Communications Manager. I believe that the foods we consume are ultimately the healthiest if we enjoy eating them, which is why this recipe is one of my favourites to share.
February is bright with shades of pink and red in theme with Valentine’s Day, and I find myself inspired to cook with colour in this often gloomy and dismal winter weather. One of my favourite go-to snacks in the kitchen is raw veggies with hummus, no matter what the flavour. While vibrant in colour, this recipe sticks to a classic hummus flavour that’s blended perfectly to suit many palettes. Don’t be afraid to get creative with this hummus and spread it with whatever you like; in a pita with chicken and your favourite veggies, as a spread with avocado toast and a poached egg, or even mixed with some olive oil or water to thin it out as your favourite salad dressing.
With the use of a food processor (or a blender if you don’t have one!), this recipe requires very little time spent in the kitchen with a whole lot of reward. This recipe is vegan, gluten-free, and dairy-free! Packed with protein, fibre, vitamins and minerals, this hummus is a great way to incorporate more liver-friendly foods into your snack life and will leave you saying, “you make my heart skip a beet”.
Beets are naturally sweet and high in antioxidants, vitamins A and B6, and iron, making them a good addition to a well-balanced diet. Plant-based foods including legumes, seeds, and healthy fats such as chickpeas, tahini, and olive oil are the foundation of the Mediterranean Diet, which has been found to improve the lives of those living with fatty liver disease and reduce liver fat. Fun fact: beets contain betalain, which gives this nutrient dense vegetable its red hue!