This one was a really pretty bright green: Spinach, fresh mango, 1/2 a frozen banana, ground flax seed, a few sliced almonds, and water. Since I had leftover mango, I ate it on the side, and topped both with a bit of coconut. Tropical Iceland!
Lunch looks banal but is actually supercool.
It's a quickly whipped up salad and a slice of bread with hummus. To spruce it up a little more than usual I decided to make a real salad dressing out of Appetite for Reduction. I don't usually make dressings from cookbooks because they're so obvious, but hey, I had the ingredients and I wanted to smush in a few more recipes for the Cookbook Club. I made the Balsamic Vinaigrette, which isn't much of a change from the vinaigrette I always make, but has a few extra ingredients that really pull it together. Isa's recipe calls for chopped shallot, balsamic, water, mustard, agave, and raw cashews, for which I subbed raw sunflower seeds. All blended up in a blender. Nothing special, but tasty - and no oil.
And in case you didn't notice - the dressing is in a "dressing jar." Sometimes I buy the most ridiculous novelty kitchen items. This might be the first time I've used that stupid thing.
The hummus is also notable because it's completely homemade! I even bought dried chickpeas and soaked them and then cooked them myself! I'm snapping my non-existent suspenders right now. I made it a sundried tomato flavor, blending the chickpeas up with cooking liquid, a little tahini, garlic, lemon juice, salt, paprika, cayennne, and...sundried tomatoes. It was a bit thicker than the stuff I buy, but that's because I tried to keep the fat down with not much tahini. Some brands even add oil for smoothness, but yuck.
The bread was store-bought because I'm only human.
What flavor of hummus would you make homemade?