Super Bowl Sunday is synonymous with bad snacking. Here’s a healthy spread to serve with fresh cut up vegetables as a great alternative to the usual lineup. This recipe is from Heidi Swanson’s Super Natural Every Day.

• 1/4 cup extra-virgin olive oil
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, finely chopped
• 2 cups cooked white beans (or 1 15 oz. can, rinsed and drained)
• 3/4 cup sliced almonds, toasted
• Fine-grain sea salt
• 1 tablespoon fresh lemon juice, plus more if needed
• 1/4 to 3/4 cup hot water
• Grated zest of 1/2 lemon
• Whole grain crackers and cut up vegetables: carrots, zucchini, peppers, cucumbers, celery, etc.

In a small saucepan combine the olive oil, rosemary and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the garlic and rosemary bits.

In a food processor, combine the beans, two-thirds of the almonds, a scant 1/2 teaspoon salt, the lemon juice, and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water 1/4 cup at a time (you won’t need much if using canned beans), pulsing all the while, until the mixture is the consistency of thick frosting. You might not need all the water; it really depends on how starchy your beans are and how thick you’d like the spread to be. Taste and adjust with more lemon juice or salt, if needed.

Scoop the spread into a small serving dish and make a few indentations in the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil. Serve with the crackers and veggies.

Nori is a sea vegetable that has been dried and made into flat thin sheets. It is what is used to make sushi. Nori can also be crumbled and sprinkled onto salads, cooked vegetables, or soups. It is rich in minerals and lignans. Lignans are compounds that are cancer-protective. Nori rolls typically contain raw fish and white rice, but they can also be made with sautéed tofu and sticky brown rice. A variety of thinly sliced vegetables are usually put into the center, including carrot, green onion, avocado, daikon radish, and red cabbage. These are then rolled together and sliced. They can be served with tamari, wasabi, and pickled ginger if you like.

Serves 4 to 8

• 2 cups sweet brown rice
• 1 cup short grain brown rice
• pinch sea salt
• 6 cups water

• carrots, sliced thin
• avocado, sliced thin
• green onions, sliced thin
• red cabbage, slided thin

• seasoned brown rice vinegar for cooked rice (optional)
• toasted nori sheets

Place rice into a 3-quart pot with water and sea salt. Cover, bring to a boil, then reduce heat to low and simmer for 45 minutes. Remove from heat and let rice stand for 20 minutes. Sprinkle the rice with seasoned brown rice vinegar and mix it up. This is totally optional, sometimes I don’t do it.

Place a sheet of nori, shiny side down, on a clean surface. Spread a thin layer of rice to 2 inches below the top of the sheet. Place vegetables at the bottom of the sheet. Tightly roll from the vegetable end. The nori can be sealed by running your finger with a little water along the seam side. Repeat this process until you have the desired amount of rolls. Slice nori rolls with a serrated knife that has been dipped in water.

Gazpacho soup is perfect for the summer months. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables.   Make sure you only use the freshest, highest quality organic vegetables for this soup.

• 1/2 cup peeled and diced cucumbers
• 3/4 cup peeled and diced red and green bell peppers
• 3/4 cup diced onion
• 1 cup diced plum tomatoes
• 2 1/2 cup Vegetable broth
• 2 garlic cloves
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon worcestershire sauce
• 2 Tbls fresh lemon juice
• Chopped Chives or Scallion tops for garnish

Combine all the ingredients, except the chives or scallion tops into a blender and puree it. Poor the soup into a container, cover tightly, and refrigerate until cold.

Serve in chilled bowls and garnish with the chopped chives or scallion tops

Serves: 8

• Cucumbers (1/4 slices) - 4
• Red onion (thin slices) - ¼ onion
• Sesame seeds (toasted) - ¼ cup
• Thyme (chopped) - ½ tbsp
• Mint (chopped) - ½ tbsp
• Parsley (chopped) - ½ tbsp

Dressing

• Olive oil - ¼ cup
• Sesame oil - ½ tbsp
• Red wine vinegar - ½ tbsp
• Dijon mustard   - 1 teaspoon
• Salt & pepper - to taste

First, wisk dressing ingredients in small bowl and set aside. Combine cucumbers, red onion, and herbs in a mixing bowl. Add dressing and toss to coat. Add sesame seeds at the end and serve.