Don’t throw away those broccoli and cauliflower stems.  After peeling away the tough fibrous skin the stems can be used for adding to soups, stir fries, and even salads.  For a change of pace and to add crunch to coleslaw, add about ½ cup of peeled and shredded broccoli stems to the cabbage mixture.  Shredded carrots, diced apples and a handful of raisins are good additions and healthful additions too.

One of my favorite snacks is hummus, a Middle East dip of garbanzo beans (also called chickpeas).  It isn’t exactly low fat, but it is a healthy and fiber-filled snack. 

Hummus

1          large can        garbanzo beans, drained, liquid reserved

2          Tbsp.              lemon juice

2          pcs.                 Garlic cloves, minced

2          Tbsp.              toasted sesame seeds

2          Tbsp.              sesame oil

½         tsp.                  cumin

½         tsp.                  paprika

            pinch               ground cayenne

                                    additional salt, if needed

Place lemon juice, minced garlic cloves, sesame seeds, sesame oil, cumin, paprika and cayenne in blender, blitz till smooth.  Add garbanzos and blend in pulses till a paste forms.  Add some of the reserved liquid from can as needed to keep the mixture moist.  Place in bowl, pour about 1 tablespoon olive oil over and dust with paprika.  Serve with pita bread or crackers.