Folks, I need lots of salad these days. Though I always go into the holiday season with the best intentions of not over-doing the sweets, the drinks, and the fatty carbs, I still consistently manage to wake up in late January wondering why none of my jeans fit. I usually try to blame it on the dryer – they shrunk! – but I know that’s not the case. It’s time to face reality and get back on track. This salad is here to set me straight!
Hummus and I go way back. During my college years in San Francisco, my husband and I lived on bagel and hummus sandwiches. It was vegetarian, it was filling and it was cheap. It was the broke-college-student-Californian version of ramen noodles. After that, I couldn’t eat hummus for years. Especially because the cheap hummus we bought was akin to eating spackling paste…I did say it was filling (horribly bad pun intended). But years have gone by, I’ve birthed a human, landed back in the Midwest, and I can once again eat hummus. Time heals all wounds.
Hummus tends to be the go-to party dip and I’ve found the best hummus is either at a Mediterranean restaurant or homemade. So skip the store-bought paste and make your own!
Happy St. Patty’s Day! I had a St. Patrick’s Day party last night and made this crazy cake: chocolate espresso guinness cake with avocado coconut cream cheese frosting. It’s weird. In a good way. It’s a very dark, damp cake which makes the avocado-colored frosting really stand out. Actually, it kinda reminds me of that one 80’s tv show on Nickelodeon, You Can’t Do That On Television…what was it they used to say to get slimed?
the Seasonal Veg Head 