VEGGIE PLATTER WITH Golden Hummus, Carrot + Beet Salad, and Flowering Vitality Crackers

This vibrant offering is a celebration of solar power, digestive harmony, and heart-centered nourishment. Infused with Liver Vitality, The Mind, Mangosteen Hibiscus and Golden Sun Milk, this botanical spread is meant to nourish your inner temple while inspiring creative play. Adorned with edible blossoms, these recipes support the liver, uplift the mind, and enhance cellular glow. Gather your favorite vegetables and build a blooming board straight from the garden!

RECIPE

Prep Time: 1 hour
Cool Time: 30 minutes
Yield: one platter
Recipe By: Tara Lanich-LaBrie

Ingredients:

For Flowering Vitality Crackers (grain-free/vegan):

• 1/2 cup pumpkin seeds (lightly blended) 
• 1/4 cup hemp seeds
• 1 cup ground flax seeds
• 1/4 cup chia seeds
• 1/3 cup sesame seeds
• 1 1/4 cup water
• 1 tsp Liver Vitality
• 1 tsp The Mind
• 1 tsp Golden Sun Milk
• 1-2 Tbsp mixed fresh culinary herbs, finely chopped (rosemary, thyme, sage, oregano)
• 1 tsp sea salt, more to taste
• Edible flowers to garnish

For Golden Hummus: 

• 15 oz can of chickpeas (save the liquid!)
• 1/8 cup liquid from the chickpeas, more as needed
• 1/4 cup tahini
• 2 Tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp Golden Sun Milk
• 1/2 tsp salt, more to taste
• 1-2 cloves garlic
• 1 tsp ground cumin seed

For Carrot + Beet Salad:

• 1 large carrot, finely shredded
• 1 large red beet, finely shredded
• 1 Tbsp raisins
• 1 Tbsp lemon juice or white wine vinegar 
• 1/4 tsp salt
• 1/4 cup yogurt (any kind)
• 1 tsp Mangosteen Hibiscus
• Fresh flowers to garnish

Directions:

Make Crackers:

• Preheat the oven to 300F.
• First, blend or lightly pulse the pumpkin seeds in a blender.
• Mix all the seeds, salt and herbs together in a medium-sized bowl. Stir in the Anima Mundi powders.
• Stir in water until it is completely mixed.
• Divide the batter in half. On a flat surface, put down a sheet pan-sized piece of parchment paper. Place another piece on top and roll the batter out to the desired thickness. 
• Carefully slide a sheet pan under the parchment paper and remove the top layer. Smooth out any breaks with a spatula or spoon (or your hands!).
• Use a knife or pizza cutter to score the crackers, making lines across the wet cracker dough.
• Repeat this entire process with the second half of the cracker batter on a new sheet pan.
• Bake for an hour or slightly more.
• Let the crackers cool completely before breaking them up.
• Add all the toppings-savory or sweet.

Make Hummus:

• Add everything to a food processor or blender and blend until smooth. 
• Taste and add more salt, or more liquid from the chickpeas for an even smoother hummus.
• Serve in a bowl with a drizzle of good olive oil, a sprinkle of paprika and edible flowers like dried marigold.

Make Carrot + Beet Salad:

1. In a small bowl, mix the yogurt and Mangosteen Hibiscus and put into a serving bowl, making a well in the center.
2. In a medium bowl, mix together the shredded carrots and beets, raisins, salt and lemon juice/vinegar. 
3. Place in the refrigerator for 1 hour and then add the shredded salad to yogurt.
4. Garnish with fresh chopped hollyhocks, chive flowers, roses or calendula. 

Build your board from the center with fresh cut vegetables, the crackers, the dips, jams or fruits you enjoy, nuts or dates and pickled and/or fermented vegetables.