Ingredients
1 cup beet hummus
12 sprouted wheat crackers
8 slices dried mango
6 red endive leaves, trimmed
5 in baby carrots, sliced half lengthwise
3 mini sweet peppers,
in sliced half lengthwise
2 red radishes, thinly sliced
1 cup blackberries
cup 1⁄2 blueberries
10 rosemary flatbread crackers
12 dried coconut strips
4 dried apricots
3 sweetened dried oranges,
in sliced half (see recipe on page TK)
4 Medjool date bars
cup 1⁄2 coconut cashews
Edible flowers (such as chamomile or
geranium), for garnish
Fresh basil leaves, for garnish
Fresh rosemary sprigs, for garnish
Directions
Step 1
1. Fill a small bowl with the hummus; place in the center of the platter.
1 cup beet hummus
Fresh basil leaves, for garnish
Step 2
2. Put the sprouted wheat crackers in a small bowl; place next to the hummus.
12 sprouted wheat crackers
Step 3
3. Make a rose with the dried mango slices. Place on the platter.
8 slices dried mango
Step 4
4. Add the endive, carrots, peppers, radishes, blackberries, and blueberries.
Step 5
5. Fill in the gaps with the rosemary crackers, coconut strips, dried apricots, dried oranges, Medjool date bars, and coconut cashews.
Step 6
6. Swirl the hummus. Garnish the platter with the flowers, basil, and rosemary.
