The intense sweet-tart of the pomegranate balsamic pairs wonderfully with the nuttiness of roasted winter squash.
about 1 cup
How to Enjoy:
over roasted veggies
1 teaspoon chia seeds
2 tablespoons water
2 tablespoons freshly squeezed lime juice
¼ cup pomegranate balsamic vinegar
1 tablespoon apple cider vinegar
¾ teaspoon finely ground sea salt
1 ½ teaspoon honey
¼ cup + 2 tablespoons oil-free hummus
1. Combine the chia seeds with the water, let sit for 10 to 15 minutes to thicken.
2. Pour the chia mixture into a small blender, such as a NutriBullet. Add the lime juice, balsamic, apple cider vinegar, salt, honey, hummus. Blend on high to combine. Taste, and adjust seasonings to taste.
This recipe qualifies for the whole-food plant-based (WFPB) designation, meaning that it is made of only of whole plant foods and does not contain any extracted ingredients, such as sugar or oil, that would damage the body’s endothelium (the inner most lining of the arteries).