Sun’s out, picnic blankets are in, the rainbow is on display at the farmers markets…this only means the season of beautiful grazing platters is in full swing.
If the thought of putting on a grazing platter scares you, do NOT worry for a single second. The best thing about them it’s not even about how gorgeous they look, but the fact that they are EASY to put together. All you need to do is:
- get yourself some beautiful, local, seasonal fruits and veggies
- some beautiful crackers made with seeds and nuts
- a selection of 2-3 either store bought beautiful, wholesome vegan cheese or better yet, homemade – you can try this vegan cottage cheese (5 minutes to make) or this dill cheese dip, both so easy.
- and if you also whip up 1-2 dips, brace yourself to be titled the queen/king of grazing platters – you can try this roasted capsicum hummus or this olive tapenade, again, both so easy
- Optional, if you really want to impress, throw in this curry chia and macadamia crunchy snack and/or these gorgeous quick pickled mushrooms with Italian herbs.
I personally LOVE avocados. I also love white beans. So I naturally put them together to make a beautiful dip, the central element of my grazing board. The dip is perfect as a snack with veggies, and also works beautifully as a spread in sandwiches.
Fun facts about avocados.
- They mature on the tree, but only ripen once they are taken off the tree.
- They contain about four grams of protein.
- They contain healthy omega-3 fatty acids, vitamins A, C, E and potassium, making them very good for healthy skin – you could tell me an avocado is the fountain of youth and I would be inclined to believe you. Your anti-ageing treatment was sitting right on your benchtop and you had no idea.
- Avocados are also considered to be good to fight stress due to their abundance of B vitamins. So next time you’re feeling a bit shit and stressed out, don’t binge on chocolate, binge on an avocado or two.
Avocado and white bean dip
- 1 ripe avocado
- 400g cooked white beans (or 1 tin, rinsed and drained)
- 60g tahini
- juice of half a lemon
- 1 medium garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp coriander
- tiny pinch sea salt
- 1/4 black pepper
- Add all the ingredients to a blender and whiz until you get a perfectly smooth dip.
- Taste and adjust spices if you need, or adjust the salt and pepper. I tend to use very little salt in my food these days.