Garlic scapes are the curly stalks that develop on hard-necked variety of garlic plants. They are cut off when they start to curl to allow the developing bulb in the ground to grow bigger before harvest.

These edible stalks are tender, juicy and have an incredible garlic flavour that mellows with cooking.

Only available for a short period of time in late spring, it is rare to find fresh scapes in grocery stores. Look for them at farmer’s markets and fruit stands or plant your own.

This version of a pesto type spread is potent and a little goes a long ways. Since it makes approximately 2 cups, you can put half cup portions in the freezer for later use.

Use it on potatoes, rice, pasta and stir fry dishes; rub onto fish, chicken and veggies before grilling; also makes an unusual base sauce for pizza.

Almond & Garlic Scape Pasta is:
- Diabetic Friendly
- Detox Friendly
- Gluten Free
- High Fiber
- Vegan
- Vitamix Recipe

Ingredients
8 – 10 fresh garlic scapes
2/3 cup almonds, soaked and rinsed
1/2 – 3/4 cup olive oil
1 tbsp lemon juice
1 tsp salt

Directions
1. Soak almonds for a couple of hours or over night. Rinse and drain.
2. Wash and cut the garlic scapes into manageable pieces.
3. Put 1/2 cup of olive oil and all other ingredients in the Vitamix (or food processor)
4. Pulse the Vitamix, using the plunger to push the ingredients into the blades.
5. Blend until smooth, adding extra olive oil if required to create the desired consistency.
Can be stored in fridge for up to a month or frozen in small quantities.

Today I was craving creamy, spicy Hummus Dip. When I realized I didn’t have a couple of the key ingredients on hand, rather than being disappointed, I decided to experiment and came up with a pretty amazing product.

I was out of fresh lemons and tahini, so I substituted apple cider vinegar for the fresh lemon juice and almond butter for the tahini. The resulting dip, Hummus 2.0, is delicious!

Hummus 2.0 is:
- Diabetic Friendly
- Detox Friendly
- Vegan
- Gluten Free
- High Fiber

Ingredients
1½ cup cooked chickpeas
2 tablespoons apple cider vinegar
2 tablespoons almond butter
1 – 2 cloves peeled garlic
½ tsp sea salt
2 – 3 tablespoons olive oil
¼ teaspoon cayenne powder (more or less to taste)
¼ to ½ cup water (or liquid from chickpeas if using canned ones)

Directions
1. Put smallest amount of all ingredients into blender
2. Turn blender on low and slowly increase speed, using plunger to keep food in blades
3. Add more water if required to keep the hummus in a dip like consistency
4. Turn blender to high for 30 seconds, and then turn off
5. Taste and add more garlic and/or cayenne to suit taste
6. Blend again until smooth and creamy
7. Enjoy as a dip for cut veggies, nuts, crackers, etc
Can be stored in fridge for several days.