(clockwise from upperleft) two kinds of tortilla chips: jalapeno and blue corn, beet hummus, blanched baby corn with ghee and sea salt, red seedless grapes, ultimate sandwich bread with cheddar cheese and tiny black currants for buttons, and a small chocolate chip cookie.For the beet hummus, I just used my favorite hummus recipe and added four cooked beets to the food processor, and adjusted the extra virgin olive oil and the sea salt as necessary. I use Braggs liquid aminos in mine, as well as parsley, but without those two , the hummus is a truly brilliant hue, and because of the garlic and spices, the earthy flavor is disguised for those folks (like my husband and my son) who are beet averse.
The sandwich bread in this picture is a slightly different color, perhaps a tint of golden color, because I kept the milk solids in the butter. In the post/picture below, where I discuss the sandwich bread, I used butter with the milk solids removed, otherwise known as ghee.





