I've been taking a little breather but I am back online and ready to share stories and recipes. I hope you've all had a magnificent summer full of fresh fruits, veggies, and delish frozen treats. The leaves are beginning to change in Toronto and we all know what that means. Crisp Ontario apples, the smell of pumpkin wafting through the air and hearty harvest stews. Although fall is my favorite season, I'm holding on to summer a little tighter this year. September is a good transition period. We can wear boots with short dresses and still mix late summer fruits in to our dishes. Today I made a Gold and White Salad. It was the perfect early autumn lunch with a kiss of summer.
Enjoy my loves! You'll be hearing from me soon.
Xoxx,
Liesse
Gold and White Salad
1 Large golden carrot (grated)
1/2 White peach (grated)
1 Green onion (chopped)
2 Tbs Honey Humus
1 Cup Arugula
Paprika to taste
Pile carrot, peach, and green onion on top of arugula. Add humus, garnish with paprika and enjoy!
Honey Humus
1 Can Garbanzo beans
2 Tbs Tahini
1 Tbs Honey
4-5 Cloves garlic
The juice of 2 lemons
Salt, pepper, and paprika to taste
Combine ingredients in blender until liquid consistency. Toss in some red pepper flakes if you're feeling frisky ;)
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