It’s so easy to maintain a healthy and balanced lifestyle when you have an abundance of fresh vegan dishes before you! Luckily, it’s so simple for you to recreate these, and feel vitalized and energized all day. This raw vegan almond hummus is so versatile – you can use it as a dip for veggies, or even as an “alfredo sauce” for spiralized zucchini, when you’re craving creamy pasta goodness! But unlike alfredo sauce, this gorgeous nutty hummus is free from dairy that leaves your body inflamed. The organic nuts and veggies are great for your skin, hair and will leave your insides (and outside!) completely glowing.
The ceviche is such a fun twist on salsa, with the slightly sweet and starchy plantains as the star of the show! Blended up with the colorful veggies, this ceviche is great as a garnish on any dish, or a perfect side salad to shine on its own. Whip up a simple salad and pair it with these two sides – you’ll be feeling radiant and so satisfied!
Almond Hummus:
2 zucchinis
¾ cup soaked almonds (soak for 8 hours)
1 clove garlic
small handful basil
juice of 1 lime
Blend soaked almonds and zucchini in food processor or Vitamix until fully processed. Add garlic, basil and lime.
Plantain Ceviche:
4 ripe plantains
3 red bell peppers
2 cucumbers
1 red onion
2-3 tbsp apple cider vinegar
2 tbsp olive oil
large handful parsley
Chop all vegetables and place in large bowl. Mix with parsley, olive oil and vinegar. Serve as a garnish or on its own!
