These veggies pair perfectly with my homemade dips and go over well when entertaining guests. Eating raw foods before cooked foods is also optimal for digestion. For example, starting with a crudite platter like this and then following it up with cooked quinoa and/or a vegetable dish digests well.

A little tip for the hummus: I find when soaking beans and making them homemade they digest so much better than eating them from a can. 

Ingredients (All Organic)  

  • Broccoli 
  • Red pepper 
  • Orange peppers 
  • Yellow peppers 
  • Celery 
  • Zucchini
  • Rainbow baby carrots 
  • Spinach 
  • 1/2 small garlic clove 
  • 1/4 lemon
  • Chickpeas 
  • Chickpea juice
  • Organic olive oil 
  • Sea salt 
  • For guacamole:
  • 2 ripe avocados 
  • 1 medium ripe tomato 
  • 3 tbsp of diced red onions
  • ½ lime
  • 1 tsp of sea salt


  1. Hummus dip: ¼ cup organic olive oil, 1 ½ cup homemade chickpeas with ¼ cup chickpea juice from making the chickpeas, ½ tablespoon of sea salt, ⅓ cup of spinach, ⅓ cup of chopped red pepper, ½ small garlic clove, ¼ lemon squeezed.
  2. Place ingredients in blender, blend until smooth. (Click Here) for blender.
  3. Chop all veggies and place around hummus dip.
  4. Guacamole: mash all ingredients with a fork and serve