Zucchini, Celery & Cucumber Boats with Avocado Hummus
Adapted from Veggie Kids blog
1 medium zucchini, 1 Celery Stalk, 1 Cucumber
(original recipe just used zucchini but I love it with celery and cucumber too)
1 large ripe avocado
¼ cup Garbanzo beans (chickpeas)
1 Tbsp Tahini
2 tsp water
½ tsp garlic powder or 1 clove fresh garlic
½ tsp sea salt
Juice of ½ lemon or lime
Green bell pepper
Basil Green olives
In food processor, blend together avocado, garbanzo beans (chickpeas), tahini, water, garlic powder (or garlic clove) sea
salt and lemon or lime juice. Scrape down the sides as you go to keep the consistency smooth.
Prepare the zucchini by rinsing, drying and trimming off the ends. Slice it in half length wise and use a small spoon to scrape out the inside. Peel the cucumber then slice it in half length wise and scoop out the seeds. Wash celery and cut stalk into 2-3 pieces.
out. Have fun adding more green toppings like green bell peppers, basil, green olives or whatever healthy green ingredients that you have on hand.
Rainbow Veggie Bowl with Guacamole
Juice of 1 Lime or Lemon
½ tsp cumin
Handful of cilantro, finely chopped
1/4 Jalapeno pepper finely chopped (optional)
With a fork, mash the avocado in a bowl. Add the other ingredients and mix well. Transfer guacamole to a small bowl. Cut red, orange, green and yellow bell peppers into rainbow shapes and place over guacamole in bowl. Add cauliflower on sides of rainbow for the clouds. Cut carrots into “coins” for the gold at the end of the rainbow. You can also use golden raisins for your pot of gold.