Garden Grazing Platter with Zucchini Hummus
Carrot and celery sticks, cherry tomatoes, fresh basil and seed crackers gathered around a bowl of creamy zucchini tahini hummus on one big platter.
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123 recipes found · page 5 of 6
Carrot and celery sticks, cherry tomatoes, fresh basil and seed crackers gathered around a bowl of creamy zucchini tahini hummus on one big platter.
Soaked almonds, hazelnuts and pistachios dried low and slow with rosemary and sea salt, then tossed with soft dates for a savory-sweet nibble.
Four small chilled soups served in a row: earthy mushroom, sweet red pepper, spiced sprouted lentil and gingery carrot, all built from one cashew base.
A nut-free green pesto of parsley, basil and pumpkin seeds served in a stone mortar with crunchy dehydrated seed crackers for scooping.
A soft lilac smoothie bowl scented with dried lavender, decorated with pink dragon fruit, strawberries, kiwi and airy dehydrated buckwheat crispies.
Frozen strawberries and banana blended into soft pink nice cream, then folded with chopped fresh strawberries for juicy pieces in every spoonful.
A vibrant blend of kale, celery, cucumber and green apple, smoothed with avocado and finished tableside with a generous stream of peppery olive oil.
A bowl of fresh strawberries and blueberries mixed with crisp diced red apple and cinnamon, a simple orchard-style breakfast served with a spoon.
Curly kale massaged with a smoked paprika and tahini coating, then dehydrated into shatteringly crisp dark green chips piled high on a plate.
Ripe summer apricots halved and slowly dried into soft, tangy golden pieces, stored in a bowl for snacking or chopping into raw granola.
Just oranges and a citrus press: sweet Valencia oranges squeezed by hand and served with some of their pulp and an orange wheel perched on the glass.
Striking magenta maki made by tinting parsnip rice with fresh beet juice, rolled around avocado, cucumber and sprouts, then stacked high on a wooden board.
Long ribbons of cucumber wrapped around a smear of herbed cashew cheese, carrot matchsticks and fresh greens, standing upright on a green plate like dainty sushi bites.
Pale purple cashew cheesecake tinted with blackcurrants and blueberries, cut into neat wedges and decorated with fresh berries and dried rose petals.
Four individual cashew cheesecakes on coconut-almond bases, two glazed with golden mango and two with mixed berry puree, served on slate with fresh flowers.
Wild blueberries, banana and a big handful of spinach blend into a deep, jammy smoothie thickened with chia and packed into mason jars for mornings on the go.
Creamy hummus made from sprouted chickpeas and raw tahini, crowned with whole sprouts, chopped parsley and a pool of peppery olive oil.
A thick, savory broccoli and spinach soup blended with nutritional yeast and avocado, topped with tiny raw florets and crunchy sunflower seeds.
Three jars side by side: a magenta beet and walnut dip, a green herb and hemp dip, and cauliflower tahini hummus for crudites.
A thick, bright green pea soup enriched with avocado and spinach, garnished with whole sweet peas and chopped parsley on a blue patterned plate.
Thin squares of sprouted buckwheat, flax, sunflower and sesame seeds, lightly salted and dehydrated until shatteringly crisp, then cooled on a wire rack.
A tart scoop of frozen raspberry sorbet set on a crunchy almond date crumble, finished with golden physalis and fresh berries in a small ramekin.
A pale green, velvety soup of celery, zucchini and marinated mushrooms topped with thin mushroom slices and a bright parsley herb oil.
Juicy pear and green apple meet banana, spinach, chia and hemp seeds in a filling, protein-rich green smoothie poured into two handled mason mugs.