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Recipe: Easy Baba Ganoush

January 27, 2018

Baba ganoush might be the most underrated food out there, and it is a wonderful alternative to hummus, when you're going legume-free. We added a little twist to pack this recipe with nutrients by keeping the skin on the eggplant, which provides the important phytonutrients we need to thrive!


Try with slices of cucumbers, baby carrots, or any other raw sliced veggies. 





Paleo, Whole30, Vegetarian, Vegan, Gluten-free, Dairy-free, Soy-free



  • 1 medium eggplant

  • 1/4 cup olive oil

  • 3 Tbsp almond butter (alternative: tahini)

  • 2 Tbsp lemon juice

  • 2 Tbsp apple cider vinegar

  • 1 tsp cumin

  • 1 clove of garlic

  • salt to taste



  1. Wash and roast the eggplant in an oven for 35 minutes at 375 degrees F. Remove from oven and let it cool enough to handle.

  2. Cut the roasted eggplant into smaller cubes or slices so it can be easily blended.

  3. Combine eggplant, garlic, lemon juice, vinegar, almond butter, olive oil, and cumin in a blender or food processor and blend until smooth. You may add salt to taste.

  4. Garnish with parsley and serve with sliced cucumbers for a healthy snack!