spoilt/spoiled for choice

July 26, 2009

I often get completely overwhelmed by the online world.  If I could follow every blog I wanted to – let alone keep up with the news – there would be no time to have a real life to put it all into practice!  And Twitter?  Don’t even get me started.  A lot of people recommended it to me when I launched Green Appetite, but I felt I had to draw the line somewhere.

In an age of information overload, we need to make choices.  And one I make nearly every day is checking what’s new on Choosing Raw, the popular, well-written blog by Gena in New York City.  I have no idea how she manages a full-time publishing job while running a food coaching business and writing frequent, thoughtful posts that always teach me something new.

One such entry was her raw zucchini (aka courgette in the UK) hummus.  Given my laisez-faire approach to food, I liked the idea of not using beans and all the prep that goes with them, but I must admit I was skeptical.  Yet as soon as I whipped it up I knew I was onto a winner.  I made some modifications to Gena’s recipe in order to cut down on the fat, and it was still wonderfully filling.  I also cut the salt by half and made up for it with more lemon juice.

I had it one evening with lightly-steamed broccoli florets, then the next day I followed Gena’s tip and put a dollop of it onto endive (chicory) leaves, adding my own touch of basil, chopped walnuts and freshly-ground black pepper (pictured with my version of the recipe below).  The result: an elegant, no-sweat appetizer that would be perfect for a romantic tête-à-tête.

new recipe: zippy zucchini hummus

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