• 4 Cups Raw Corn Kernels
• 1 Cup Broccoli Stems Diced
• 2 Scallions Diced
• 1 Clove Garlic Minced
• 1 Thumb sized Ginger Minced
• 1 Tablespoon Shoyu
• 1 Teaspoon of Sesame Oil (just for a hint of taste)
• Juice of 1 Med Lemon or Brown Rice Vinegar
• Salt, Pepper to taste
This is awesome to eat as a wrap with some Red or Green Leaf Lettuce, Asian Style! You can add chopped avocadoes and some shredded carrots on top and it becomes incredibly satisfying!
• 4 Cups Raw Corn Kernels
• 2 Vine Ripe or Plum Tomatoes Diced
• 1 Cup Fennel Diced
• 1/2 Small Red Onion Diced
• 1 Clove Garlic Minced
• 1 Handful Chopped Basil
• Juice of 1 Med Lemon
• Salt, Pepper to taste.
Optional add ons:
• 1 Teaspoon Fresh Oregano Finely Diced
• 1/2 Cup of Red or Green Bell Pepper Diced
Same concept as above but add fennel and substitute cilantro for basil!
• 4 Cups Raw Corn Kernels
• 2 Vine Ripe or Plum Tomatoes Diced
• 1/2 Small Red Onion Diced
• 1 Clove Garlic Minced
• 1 Handful Chopped Cilantro
• Juice of 1 Med Lime
• Salt, Pepper to taste.
Optional add Ons:
• 1 Teaspoon Jalapeno Finely Diced (use more or less depending on the heat)
• 1/2 Cup of Red or Green Bell Pepper Diced
• Handful of Sliced Radishes
Let this marinate for ten minutes and enjoy straight from the bowl or to make it heartier, throw it on top of some fresh greens like romaine lettuce with a chopped avocado.
• Add a platter of fresh vegetables such as cherry tomatoes, raw zucchini stick, asparagus, blanched broccoli and cauliflower, haricot verte, etc…alongside the Hummus and Roasted Red Pepper Sauce.
• Add an assortment of olives and pickles (you MUST try Cerignola olives which are fresh, huge meaty olives!!!)
• If it’s a brunch party and you want to serve eggs, heat up the roasted red pepper sauce that is thinned out with more tomatoes in a deep sauté pan, crack eggs on top and simmer with lid on. The eggs will cook in the sauce. The traditional name for this dish is Shakshuka.
More tips…
• I like to thin out the hummus with more zucchini and lemon and use as a dressing for salads…
• For a creamy version of the cucumber and dill, I take goat feta and put in food processor with the required amount of lemon and dill, then toss with the cucumbers and onion…
• To balance out the herbs and citrus, try a few drops of stevia to make the flavors pop…
• 4 red bell peppers, roasted and roughly chopped*
• ¼ cup sun dried tomatoes
• 2 plum tomatoes, chopped
• 2 garlic cloves
• ¼ tsp dried oregano
• 1 pinch of crush red pepper flakes
• Fresh basil, chiffonaded
• s/p to taste
Put all ingredients in a food processor and pulse. Keep it rustic and chunky.*You can grill the whole red peppers over a gas flame until charred evenly on all sides or remove core and put under a broiler till charred, skin side up. Just keep an eye on it and remove when skins start to blacken. Remove skins before chopping.
This sauce is so versatile. Keep it rustic, serve on a zucchini round, add an avocado slice & a torn basil leaf and it makes an elegant appetizer. Add more tomatoes to thin it out and serve as a Romesco sauce over raw zucchini spaghetti, adding olives and capers for more zing. Or for a heartier dish, serve over steamed spinach or broccoli. You can melt raw goat cheese on top if that is part of your repertoire. I personally love it over steamed cauliflower with fresh oregano!
